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    Blog — Mother's Day

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    Guiltless Paleo German Chocolate Cake

    We take celebrations very seriously around here! :) Birthdays, holidays, new babies, new jobs, just about anything is worth celebrating in my book! Especially Mother's Day!! 

    I, unfortunately, grew up without a mother. She passed away from cancer when I was just a little girl. How my dad raised my older brother and me without her, I'll never know. Thank you for everything dad!

    Now that I'm a mom myself, I get just how much moms do. It's kind of incredible that one human can do all of the things that moms do. One day in the life of a mom is most likely to contain the most broad range of emotions- meltdowns, tears, drama - but also extreme joy, laughter, joking, squealing, and maybe even happy tears. 

    And those are just the emotions a mom has to deal with each day. What about the activities... waking up, going potty, getting dressed, making breakfast, lunch and dinner, wiping noses, butts and sweeping floors, laundry, sleepless nights, picking up toys (over and over and over again). Hugs and kisses. Dishes and bath time. ALL of the things. 

    And then there's work. Paying the bills. Friends. Play dates. Sports. Neighborhood parties. Decorating the house. (That's bound to get messed up, so just how much do you really decorate the house?!) There's doctors visits. There's trying to lose that baby weight. Mom Groups (thank God for them). And so much more. Oh, so much more. 

    So, here's to you, mom! There are no words to say how valuable you are. You're worth that coffee at Starbucks, girl! No guilt! You deserve that pedicure, treat yourself. That new flowy top that doesn't make you feel insecure about the baby weight - get it. Lord knows it will become part of your uniform and be worn a thousands times.

    Here's to letting the mamas know that this chaotic world wouldn't stand a chance without all of the love, energy and passion you put into it. And the fact that you have time to make a meal for a sick friend or serve another family on top of ALL the things you already have going on... yeah that makes you really freaking special. Not only are you raising little, tiny humans to grow up to be amazing, good hearted people, but you're also loving the adults and community around you. 

    You're the nucleus. You're the glue. You're the fun. You're the food. The memory keeper & special-times coordinator. You're a blessing to everyone in your home and also to many, many outside of your home. You have a ripple effect and you are writing your legacy now. And you're doing a damn fine job!!! 

    Have some chocolate cake! 

    This is a double layer cake! You'll make two round cakes and fill between the layers with about half of the frosting and put the other half on top of the cake. Garnish with toasted coconut. 

    Guiltless Paleo German Chocolate Cake 

    Cake Ingredients: (makes two 9” round cakes) 

    1 cup Coconut Oil (measured in solid state)

    16 oz Dark Chocolate (your preferred %) chopped or chips

    1 1/2 cup Coconut Palm Sugar

    8 Large Eggs

    1 tbsp Vanilla Extract

    4 cups Guiltless Superfood Flour

    1/2 tsp Sea Salt 

    1 T baking powder 

     

    Frosting Ingredients: 

    1 1/2 cups chopped pecans 

    2 cups shredded coconut, unsweetened 

    5 pastured egg yolks 

    1 (13.5 oz) can coconut milk 

    1 cup coconut sugar 

    1/2 cup coconut oil (or 1 stick butter) 

    1/2 teaspoon vanilla  

     

    Cake Directions:

    1. Preheat oven to 350 degrees F. Spray two 9” round cake pans with non-stick cooking spray or line pans with parchment paper to help the cakes lift out early from the pans 

    2. In a small sauce pan on low heat, add coconut oil and dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs and vanilla, whisk or use hand mixer until combined  

    5. Add Guiltless Superfood Flour, sea salt and baking powder and whisk until well combined. 

    6. Pour cake batter into prepared cake pans (use a scale to divide batter in half precisely), and spread evenly. 

    8. Bake for 25-27 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. 

    9. Cool completely (at least 10 minutes) on a wire rack

    10. Remove cakes from pans, make icing, layer icing between cakes and on top 

      Frosting Directions: 

      1. Preheat oven to 350°. Bake pecans and coconut in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

      2. Meanwhile, add the egg yolks, coconut milk, coconut sugar in a saucepan and mix well. Then, put the saucepan on the stovetop over medium heat and whisk vigorously for 5 minutes (you want to see frothy bubbles on top).

      3. Raise the heat to medium and then add the coconut oil or butter and vanilla.

      4. Cook for 15-20 minutes, stirring constantly, until the mixture has thickened. It should coat the back of a spoon.

      5. Turn off the heat and stir 1 1/2 cups of the coconut and the pecans. Allow the frosting to cool on the counter or in the fridge. Once cool, spread the frosting between the cake layers and on top of the cake. Top cake with remaining toasted coconut. 

      Guiltless Carrot Cake Muffins

      Happy Friday and Mother's Day Weekend! 

      We are so excited to bring you this new delicious muffin recipe with our Superfood Seed Flour! This muffin happens to be a FAVORITE for everyone in our family, including my mother-in-love! Every time we bake a batch, they are gone right away, because they're so delicious! Light, filling, fresh and buttery. We're making a batch - or two - for this weekend! 

       

      Ingredients:

      1 cup coconut sugar

      1 tbs unrefined, coconut oil 

      4 large cage-free eggs

      1 tsp vanilla extract

      2 1/2 cups Guiltless Superfood Seed Flour

      1 tbs baking powder

      1 tbs ground cinnamon

      2 cups shredded carrots

      1 cup chopped pecans

      *additional coconut sugar, shredded carrots and pecans for garnish, optional 

       

      Directions:

      1. Preheat oven to 400 degrees. Line a regular 12 inch muffin pan with paper liners. Set aside. 
      2. In a mixing bowl, combine coconut sugar, coconut oil, eggs and vanilla. Beat until well mixed. 
      3. Add in flour, baking powder, and cinnamon. Beat for another few minutes until thick and fully combined. Fold in carrots. Fold in pecans. 
      4. Using a 1/4 measuring cup, fill muffin tins about 3/4 way full. *Sprinkle coconut sugar, shredded carrots and chopped pecans on top each cup of muffin batter to garnish, optional. 
      5. Bake for about 23-25 minutes. Pecans will get toasted and tops of muffins will brown. Inside of muffins will be moist. Remove and cool on a wire rack for about 10 minutes. 
      6. ENJOY!