Peppermint patty rice cakes

Peppermint patty rice cake

Move over pumpkin spice and make way for my new personal obsession, peppermint. Peppermint is not only tasty but also has a long history of relieving everything from colds and headaches to indigestion, irritable bowel syndrome and nausea.

The easiest way of getting that healing dose of peppermint is a cup of tea, made by steeping about 1 tsp. of dried peppermint or 2 tsp. of the fresh leaves in 8 ounces of boiled water for about 15 minutes. Peppermint tea can relieve many everyday ailments, including congestion, headaches and stomach upset.

A cup or two of a stronger brew, say a tablespoon of peppermint per 8 ounces hot water, can be a valuable help for colds and flu. Many individuals turn to peppermint when a cold coming on.

I've  been turning to peppermint a lot lately. It has been soothing to my stomach as I heal the damage done by having to take pain meds while healing from broken wrist surgery. 

I opted for surgery rather than gambling that a cast would do the trick. I also wanted to get back to my regular routine as soon as possible which has been essential for me keeping my fibromyalgia and other symptoms under control. 

My blog will be reflecting a new focus on fibromyalgia in the coming year with a new title, Fibromyalgia: Meet Your Match.

If you are in the mood for something sweet, try  a Peppermint Patty Rice Cake.

You will need these ingredients for one huge Peppermint Patty Rice Cake. You also could prepare it in two small ramekins and have two servings.

1/2 cup cooked jasmine rice
1 egg
1 tsp. peppermint extract
1/8 tsp. vanilla extract
1/8 cup milk beverage of choice
Liquid stevia drops
1/8 tsp. salt
1 T. cocoa powder (raw powders are harder to digest)
1-2 T. coconut oil
Optional: chocolate topping (melt coconut oil and stir in additional cocoa powder and some stevia, to taste)


Instructions:

Add all ingredients (except for chocolate topping) into a small bowl. Stir to mix. Pour mixture into one large ramekin or two small ones. Microwave for 1-1/2 minutes. Top with chocolate topping and serve hot.

I'm mom's therapy cat.

Rice tarts

 My healing diet has been helping me get back to the things I've always loved to do---like fall backpacking.

There's nothing better than hiking and enjoying the fall colors in the mountains!

The shorter days and colder nights and mornings make a yurt the perfect backpacking destination.

Is this the life or what?

Grilled veggie tart with farmer's cheese topping

How about a nourishing rice tart as a post-backpacking dinner? Actually, I can go for one of these any time.

Asparagus tart with cauliflower puree

As you can see there are numerous ways to top a rice tart.

Delicata squash tart with kale chips

This one looks like a Christmas wreath but it tasted a whole lot better.

Here's what you need for a super easy basic rice tart:

1/2 cup of cooked jasmine rice, cooled
1 organic egg


Here's what you do:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix the rice and egg in a small  bowl. Pour the mixture onto the baking sheet. Spritz with olive oil. Bake for 10-12 minutes or until tart holds together and edges are slightly browned.

For the asparagus/cauliflower tart:

Steam 1/4 small cauliflower until florets are tender. Puree the cauliflower with a bit of milk of your choice or farmer's cheese. Add salt and pepper to taste. Grill 3-4 asparagus spears. Spread cauliflower mixture on tart and top with asparagus. Place in the oven for a few minutes to warm your tart.

For the grilled veggie tart:

Grill veggies of your choice, such as zucchini, grape tomatoes and yellow and red peppers. Spread tart with farmer's cheese and top with grilled veggies and sprinkle of fresh basil. Warm in the oven before serving.

Recipes contributed to:

http://wholenewmom.com/traditional-tuesday/paleo-oatmeal-grain-free-carrot-cake/

Sunbutter rice pudding, dessert or breakfast in a bowl

Fur pups chilling out on a hot day

These days when I prepare a meal or snack, I feel more like a scientist than a chef. Why? I need to know so much more about my food than, "Does it taste good?"

 I need to know it's chemical composition; whether it contains "resistant starch" (starch that isn't easily absorbed); whether it digests easily (it's fermentation potential); whether it's high or low glycemic.Why do I need all this information? I must limit difficult-to-digest carbohydrates in my diet in order to control my IBS-like symptoms, related to bacterial overgrowth.

I can't just grab food and insert into mouth anymore. Everything has to be scientifically evaluated for fermentable material.

Sunbutter rice pudding becomes dessert with chocolate bits on top

Many individuals with an autoimmune disease find relief by eliminating traditional foods and switching to low glycemic foods, like quinoa, lentils, black beans, oatmeal, etc. I can't eat these foods without increasing my symptoms. These foods contain resistant starches or starches that aren't absorbed. Moderate amounts of resistant starch aren't a problem for most healthy people but in individuals with digestive illnesses, they can fuel the overgrowth of bacteria in the small intestine or SIBO.

My new scientific know-how about foods has enabled me to find some starches I can eat in moderation.I look for ones that contain more amylopectin starch (higher glycemic index), such as jasmine rice, short grain sticky rice (sushi rice) and certain varieties of potatoes.

Yes, I can't believe I am eating jasmine rice, something I avoided for years because it was high glycemic. It's easier to digest and absorb than foods containing more amylose starch (lower glycemic index), such as basmati rice or oats. I always eat it fully cooked and hot because undercooked or cooked, then cooled foods contain more resistant starch---another science lesson.

Here's what you need for 4 servings of heavenly Sunbutter Rice Pudding:

1/2 cup uncooked jasmine rice
1 1/4 cup milk of choice
pinch of salt
1/4 cup sunbutter or peanut butter or other nut butter
1/3 cup water
1 tsp. vanilla extract
stevia or other sweetener, to taste
optional chocolate chips

 Here's what you do:

In a medium saucepan with lid, cook rice, milk with pinch of salt for 40 minutes. Stir in the sunbutter and water and return to boil. Turn off the heat and leave for 20 minutes. Stir in the sweetener, vanilla and optional chocolate chips.

Now, enjoy your delicious pudding for breakfast or dessert.

Recipe contributed to:

http://wholenewmom.com/traditional-tuesday/foolproof-gf-pizza-crust-dark-chocolate-cherry-tart-butter-pecan-ice-cream-v-cauliflower-nuggets/




 

Persimmon blueberry parfait

"Big Herbie"

Meet "Big Herbie," our family's hippie van, all restored and looking like a new man. Yes, Big Herbie recently got a makeover. He was looking pretty dismal but it was nothing that a few months of body work and a shiny new paint job couldn't fix.

Big Herbie, a 1978 VW van, has been part of our family for 30+ years. We named him after Herbie, a 1963 VW bug that was featured in a number of Disney movies. Herbie, the movie star VW, had a mind of his own and was capable of driving himself. Our Big Herbie may not be a movie star but he has stories all his own.



Herbie look-a-likes

Big Herbie always has had a way of making friends. Fellow VW van owners and others flash us the peace sign wherever we go. Folks we've never met before want to talk to us about Big Herbie.

VW vans always have had an iconic image but apparently that was lost on my daughter when she was in junior high. She was already embarassed to be seen in Big Herbie because her friends' parents were driving luxury cars. We "forced" her to go on a camping trip that took us through Sun Valley where all the cool, rich folks hung out (major embarassment to be seen in Big Herbie). Imagine her surprise when those cool, rich folks wanted to have their pictures taken with Big Herbie. After that, Big Herbie was cool again.

These days we're writing new chapters in the Book of Big Herbie. My husband, a former high school counselor turned mobile bike repairman, uses Big Herbie as his business vehicle. Yes, people still want to have their pictures taken with Big Herbie, and he's still a conversation opener. But now, sometimes people even want to buy him. No way. He's part of our family for good.

Persimmon-blueberry parfait
 

Candida is something not so pleasant that seems to be part of my life for good. Just when I think I have it under control, it rears its ugly head again. For the past few years, I have been struggling with chronic pain that just won't go away. I thought it was caused by injuries from years of cycling and running.

Alas, it's fibromyalgia. What causes fibromyalgia is not totally understood. One of the theories is it could be the result of stress, illness, trauma or even an infection, like candida. Whatever the cause, I  am searching for ways to deal with this chronic problem.

Healthy eating continues to be No. 1 on my list. Recently, I rediscovered persimmons after many years without eating one. The persimmon is a fruit of Chinese origin. Originally cultivated in both Japan and China for centuries, this fruit is now grown in Italy and other Mediterranean countries, the Middle East and the USA.

According to the California Department of Public Health, one medium-sized Japanese persimmon provides 118 calories, 0 g of fat, 1 g of protein, 31 g of carbohydrates, 6 g of dietary fiber and 2 mg of sodium. This fruit is rich in vitamins A and C. One fruit provides 2,733 International Units, or 55 percent, of the recommended daily value (DV) for vitamin A and 12.8 mg, or 21 percent, of the DV for vitamin C. Japanese persimmons are also high in manganese, a trace mineral, meeting 30 percent of the DV in one whole fruit.

http://www.livestrong.com/article/272656-nutrition-information-on-japanese-persimmon/#ixzz2BOC89FxF

Persimmon Blueberry Parfait packs lots of nutrition

Along with all this nutrition, persimmons are unbelievably delicious. I tried them out for breakfast in a Persimmon Blueberry Parfait.

Ingredients:
1 ripe persimmon
1/2 frozen ripe pear ( or banana if tolerated)
1 T. chia seed
1 T. vegan protein powder of choice
stevia to taste
1 cup light coconut milk
1/2 cup frozen blueberries
2 T. quinoa flakes
1-2 T. dried coconut flakes (unsweetened)


Directions:
Remove the stem from the persimmon and chop the fruit into chunks. Toss items 1-6 (everything but the blueberries, coconut flakes and quinoa flakes) into a food processor and blend until smooth. To assemble your parfait, layer persimmon pudding with blueberries, quinoa flakes and coconut flakes in a glass container. Finish with coconut flakes and more blueberries.

Can I have a persimmon parfait too?

Contributed to: http://www.dietdessertndogs.com/2012/11/01/wellness-weekend-november-1-5-2012/

Halloween-stuffed pumpkin with spider surprise

Trick or treat?

Halloween, as well as other holidays, are not a big deal at my house. Ritalin Boy (RB/hubby) is all about being practical and well, holidays definitely do not fall into the category of "practical." They are more about "pure fun" and enjoyment of family and friends. RB does appreciate the family/friends aspect of holidays and especially, the sugar aspect of Halloween.

Vegan lentil/quinoa spider on bed of pumpkin

On the other hand, I am a kid at heart who cannot give up on Halloween. There will be no trick or treaters at our doorstep because we live far off the beaten path. But I celebrate by conjuring up a ghoulish recipe of some sort. This year, I am tweaking my diet to make it as anti-inflammatory as possible as I am trying to rule out any cause of my chronic pain. It's not fibromyalgia; it's not arthritis; we're not sure what it is. I only know it's painful.

I can only eat healthy sweets so that rules out most Halloween goodies. I decided to focus on a Halloween-inspired entree with the result being Stuffed pumpkin with a spidery surprise. This is a multi-step recipe that can seem overwhelming. The trick is doing some of the prep in advance. For instance, you will need to bake pumpkin halves for 1-1/2 hours depending on their size. This can be done ahead of time. The vegan lentil/quinoa spiders also can be made a day or so in advance and stored in the freezer.

Stuffed pumpkin with a spidery surprise
Servings: 2    Time: 2 hours

Ingredients for pumpkin and stuffing:

• 1 pie pumpkin
• 1-2 tsp. olive oil
• salt and pepper to taste
• 2 zucchini
• 1 large carrot
• 1/2 large yellow onion
• 2-4 T. vegan pesto

Ingredients for vegan lentil/quinoa spiders

• 1/2 cooked lentils
• 1 cup cooked quinoa
• 1 cup quinoa flour
• 2 T. chia seed
• 2 T. Bragg's amino acids
• 2 T. olive oil
• 1/2 roasted red pepper strips
• salt and pepper to taste
• 1 tsp. cider vinegar
• 1 tsp. cumin
• 1 tsp. coconut nectar or agave

Halloween-inspired pumpkin with spider surprise

Directions:

• Preheat oven to 350 degrees.
• Cut the pumpkin in half. Scoop out the seeds and discard or save for later use.
• Place the pumpkin halves in a large baking pan. Brush the insides of the pumpkin halves with olive oil and sprinkle with salt and pepper. Flip the pumpkins over and pour 1/4 inch of water into the bottom of the baking dish. Place the baking pan into the center of the preheated oven and bake for 1-1 1/2 hours or until pumpkin halves are soft.
• Meanwhile, make the vegan lentil/quinoa spiders. Mix all the ingredients(except for roasted red pepper strips) in a large bowl. Mixture will be sticky but manageable.
• Form spider-shapes out of the dough and place on a sprayed baking sheet. You will probably get 8-12 depending on the size of your spiders.
• Bake along with the pumpkin for 25-30 minutes. Turn half way through.
• These freeze well.
• Closer to serving time, saute sliced onion and julienned zucchini and carrots until tender.
• For the pesto, I tossed 1 cup pumpkin seeds, 1 bunch kale leaves, 1/4 cup each olive oil and lemon juice, salt and pepper, 1 tsp. cumin in my food processor.  Pulse to make a pesto sauce. Or substitute a pesto of your choice.
• To serve, fill each pumpkin half with the sauted veggie mixture and 2 T. + pesto. Top with a vegan lentil/quinoa spider. Arrange the roasted pepper strips around the spider body to form legs.

Contributed to: http://www.dietdessertndogs.com/2012/10/25/wellness-weekend-october-25-29-2012/

Coconut blackberry crisp

Dog bones with your fuel in Bend, Ore.

Would you like some dog bones with your fuel? I traveled to one of the most dog-friendly cities (Bend, Ore.) in the U.S. recently but without my snow hounds, Misha and Nika. They missed out on getting dog bones at the gas station and on all the other dog-friendly experiences Bend has to offer. Unfortunately, the car was too packed for pups as we were traveling to Bend for my Ritalin Boy hubby to participate in a road bike race.

My new cat pal

When you're used to being around pets 24-7, you have to get your fur fix even when away from your fur kids. I adopted a little tiger kitty that kept visiting the condo where we were staying with a group of other folks.

Another furry pal in the midst of a stone sculpture garden

I also kept visiting a manx kitty up the street from where we were staying.

Crazy metal cat sculpture

In fact, everywhere I looked I was reminded of my fur kids.  It was like the first time my husband and I left our human kids with the grandparents for the weekend. It was hard to not worry about them.

Yes, this was the view of the Deschutes River from our condo. Yes, I still kept thinking of the fur kids. Of course, I had a good time but next time, I plan to take the fur kids along.

Coconut blackberry crisp

 

 The blackberries were waiting to be picked and eaten when we returned. I made everyone happy with a coconut blackberry crisp, and then there were blackberry jam pancakes (recipe in next post). Yum! I was in blackberry heaven.

Blackberry jam pancakes

Coconut Blackberry Crisp
(suitable for ACD-maintenance)
Ingredients:

• 8 cups blackberries
• 1/4 cup coconut sugar plus stevia to taste for berries and another 1/2 cup for topping
• 2 T. chia seed for mixing with berries and another 1 T. for topping
• Juice of one lemon
• 1 cup quinoa flakes
• 1/4 cup amaranth flour
• 1/4 cup unsweetened coconut flakes (optional but delicious)
• 2 T. coconut oil
• 1/2 cup chopped almonds or other seeds or nuts of choice
• 1/2 tsp. cinnamon and 1/4 tsp. nutmeg

Directions:

• In a large bowl, toss blackberries with 1/4 cup coconut sugar and stevia to taste, 2 T. chia seed, juice of one lemon
• Place the berry mixture in a 10X10-inch baking pan, sprayed or greased with a dab of coconut oil
• In a medium bowl, mix the quinoa flakes, amaranth flour, 1/4 cup coconut flakes, 1 T. chia, 2 T. melted coconut oil, 1/2 cup chopped almonds, cinnamon and nutmeg.
• Spread this topping mixture on top of the berries in the pan.
• Bake in the oven, preheated at 375 degrees, for 30-35 minutes.
• Serve warm or cold with vegan ice cream, yogurt or just plain. It's delish!

Contributed to: http://www.dietdessertndogs.com/2012/09/06/wellness-weekend-september-6-10-2012/

Sunbutter and blackberry jam overnight parfait

Misha makes quick work of berry picking.

Berry picking is in full swing at my mini-farm. We've got blackberries and golden raspberries coming out of our ears which is a good thing! I've even got two four-legged berry pickers. I would have two amazing berry pickers if I could get Misha and Nika, my husky and malamute, to pick the berries rather than eat the berries.

More, more, more

Even with all the dogs' nibbling, I still have berries galore. I've been using blackberries, especially, to make blackberry crisp, blackberry pancakes and just today, Sunbutter and Blackberry Jam Overnight Parfaits. I was thinking peanut butter and jelly when I put this recipe together.

Don't they look delicious? They are good for you too with an abundance of vitamins, minerals and fiber.

Sunbutter and Blackberry Jam Overnight Parfait
 (suitable for ACD-phase 3)

Ingredients:
1/2 cup quinoa flakes (or rolled oats)
1 T. chia seed
1 scoop vegan protein powder
stevia to taste
1 cup unsweetened almond milk (or other non-dairy milk)
blackberry chia jam (1 cup blackberries and 1 T. chia seed)
1 T. unsweetened sunbutter
extra blackberries for garnish or just popping in your mouth

Directions:
Mix together the quinoa flakes, chia seeds, protein powder, stevia and almond milk in a storage container and place in the fridge overnight.
Make blackberry chia jam. Place blackberries and chia seed in your food processor and puree. Store in the fridge overnight.
In the a.m., assemble the parfaits. Put sunbutter in a small bowl and thin slightly by adding some almond milk and vanilla stevia drops.
To make the parfaits, layer the overnight quinoa, sunbutter and blackberry chia jam in a tall glass. Garnish with additional blackberries.

Stay tuned for more blackberry recipes! This recipe submitted to:
http://www.dietdessertndogs.com/2012/08/30/wellness-weekend-august-30-september-3-2012/

Amazing satay sauce on spicy millet lettuce cups

Nika in a rare moment of calm

My blender broke down this week, and I actually got panicky. How can I make my smoothies, sauces and all the other stuff I prepare in my blender? Then, I watched this new ABC show, called Time Machine Chefs, where the premise is the chefs have been transported back in time via a time machine that looks like refrigerator.
http://www.slate.com/articles/arts/television/2012/08/time_machine_chefs_on_abc_reviewed_.html

It sounds pretty goofy, right? But actually it was kind of interesting from a historical aspect. Can you imagine being transported back to a Tudor England kitchen where hyperactive terrier-type dogs run in large hamster wheels connected to meat spits? It got me thinking. How about a really big hamster wheel for my malamute, Nika. I know she doesn't look hyper in the photo above but that shot was taken during one of her rare calm moments.

The show has a novel idea as it format but most of the meals being prepared were all about meat. How would a vegan or vegetarian ever fit in back in time?

I started wondering about the history of veganism. Veganism was a term coined in 1944 but the concept of not eating animals can be traced back to ancient Indian and eastern Mediterranean societies. I got this information from a Time article, entitled Veganism. http://www.time.com/time/health/article/0,8599,1854996,00.html

According to the article, "vegetarianism was first mentioned by the Greek philosopher and mathematician Pythagoras of Samos around 500 BCE. Along with his famous Pythagorian triangles, Pythagoras promoted benevolence among all species. Followers of Buddhism, Hinduism, and Jainism also advocated vegetarianism, believing that humans should not inflict pain on other animals.

The meatless lifestyle never really caught on in the West, although it would sometimes pop up during health crazes and religious revivals. The first vegetarian society was formed in 1847 in England. Three years later, Rev. Sylvester Graham, the inventor of Graham crackers, co-founded the American Vegetarian Society.

 In November 1944, a British woodworker named Donald Watson announced that because vegetarians ate dairy and eggs, he was going to create a new term called 'vegan,' to describe people who did not. Tuberculosis had been found in 40 percent of Britain's dairy cows the year before, and Watson used this to his advantage, claiming that it proved the vegan lifestyle protected people from tainted food. Three months after coining the term, he issued a formal explanation of the way the word should be pronounced: 'Veegan, not Veejan.'"

Misha's favorite snack---popcorn

I'm sure everyone has a different story of how they became a vegan. I turned to veganism for health reasons.

Somehow out of the blue, Fritos came up as part of a recent dinner conversation. I guess I used to be something of a junkfood junky because I remember loving Fritos. I knew they had a lot of fat but I was amazed to hear my son say you could start a fire with them. Check out this article. http://www.snack-girl.com/snack/fritos-fire-test-video/ Thank goodness, most of the time, Ritalin Boy sticks with popcorn, and sometimes, he shares with pups, Misha and Nika.

Amazing Satay Sauce on Spicy Millet Lettuce Cups

Well, I'm skipping the Fritos these days. Instead, I'm cooking up tasty vegan meals like, Amazing satay sauce on spicy millet lettuce cups.

Ingredients for 2 servings:

Satay:

1/2 bunch of cilantro (stalks and all)

1/2 chopped, seeded Anaheim pepper

3 T. unsweetened sunbutter

2 T. Bragg's Aminos

1 tsp. roasted ginger powder

1 T. olive oil

Tofu:

1/2 package extra-firm tofu, rinsed and drained, but into cubes

Millet

1 cup cooked millet

1/2 small red onion

1/2 Anaheim pepper, chopped and seeded

Small bunch of cilantro

1-2 T. Bragg's Aminos

1 fresh lime

1 tsp. sesame oil

stevia to taste

Garnishes

Romaine lettuce leaves

chopped cilantro

1-2 zucchini

1 red bell pepper

1 carrot

Directions:

1. Turn on the broiler on hi.
2. Make the satay. Put all the ingredients in a food processor and blend into a spoonable paste. Add water or olive oil to thin out the mixture if needed. Put half the satay in a large bowl. Reserve the rest.
3. Cut the tofu into one-inch chunks. Put the tofu chunks in the bowl of satay. Rub the satay sauce all over the tofu. Place the seasoned tofu on a large baking sheet and put under the broiler until golden, about 8-10 minutes.
4. Clean your lettuce leaves. Put two or more leaves on each plate for serving. Julienne slice the carrot, zucchini and red bell pepper. Place the veggies on another baking sheet, drizzle with olive oil and stick on another shelf under the broiler. Broil until just tender and somewhat blackened.
5. Prepare the millet. Peel the red onion. Put the onion, pepper, cilantro in the food processor. Pulse until finely chopped. Then, pulse in the Bragg's, fresh lime juice, some lime zest, sesame oil and stevia.  Check for taste and add additional seasoning if needed. Toss the sauce with the millet in a large bowl.
6. Serve by spooning millet on the lettuce leaves. Top with veggies, tofu and satay sauce.



I haven't convinced Ritalin Boy to eat this dish with millet. He prefers Chinese egg noodles which I cannot eat but he loves everything else about this recipe and so do I!

Contributed to: http://www.dietdessertndogs.com/2012/08/16/wellness-weekend-august-16-20-2012/

Two-serving, brownie cookie-dough cake for Mom

Backyard kildeer parent protects her eggs

I think I'm going through parenthood, Chapter 2, but this time the kids have fur. Funny thing, this second chapter is pretty much like the first chapter. You get to spend sleepless nights tending to sick doggies, just like kids.You get to spend your money on the dogs or kids (e.g. doctor/vet visits, toys), rather than on yourself. And then there's the money you spend for your own medical care after one of the kids or dogs accidentally injures you. My son, as a baby, almost broke my nose, and my dogs have given me whiplash.

Ah, parenthood! Whether you're a parent of fur babies or human babies or bird babies, there are ups and downs associated with parenthood. Talk about downs. Our backyard kildeers, pictured above,  suffered through wind, rain and hail storms to raise their brood. But I celebrated, along with the parents, when the little guys hatched.

In honor of Mom's Day, I'm sharing a few of my joyful moments with my fur kids in the photos below.

Enjoying a spectacular view

Parenthood can have high points, like enjoying a spectacular view with the fur kids after hiking to the top of a bluff.

I just like soft sleeping bags!

Sometimes what they do is so cute, you just can't be mad at them for long.

A face to love

Or they look at you with their big brown eyes.

Nika and Misha lounge in tent

Sometimes, they're just quiet and calm, and you can appreciate how adorable they are.

Two-serving, brownie cookie-dough cake

Happy Mother's Day! If you want to celebrate with something really delicious, try this two-serving, brownie cookie-dough cake.

Ingredients for cake:

1. 2 T. melted coconut oil
2. 3 T. unsweetened almond milk or other dairy-free beverage
3. 4 T. cacao powder
4. 2 T. unsweetened applesauce
5. 1 1/2 tsp. apple cider vinegar
6. 1/2 tsp. vanilla
7. 2 T. ground sunflower seeds or other nuts or seeds
8. 2 1/2 T. gluten-free flour mix
9. stevia to taste
10. 1/4 tsp. each baking powder and soda
11. Pinch of sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Mix ingredients #1-6 in a small bowl. Mix #7-11 in a separate bowl.
3. Then, whisk the wet and dry ingredients together.
4. Spray, with pan spray, two single-serve cake pans, and fill each two-thirds full.
5. Bake 12-15 minutes. The top and edges should be set while the middle will be slightly loose.
6. Cool  before removing the cakes from the pans.
7. For serving, slice the cakes in half and pipe on sunbutter frosting in the middle and on top. To make the frosting, cream together 2 T. each of coconut oil, palm shortening and sunbutter. Add stevia, vanilla and a pinch of salt.
8. For more deliciousness, sprinkle on 1 T. cookie dough (made from this recipe http://catsinthekitchen.blogspot.com/2011/11/vegan-chocolate-kiss-cookie-dough.html). Ignore the direction to make the dough into balls and simply use freeform.
9. Garnish with some strawberries/berries and a drizzle of chocolate sauce.

Contributed to: http://www.dietdessertndogs.com/2012/05/10/wellness-weekend-may-10-14/