F.Kovalcheck
This article is part of The Health Home Economist’s Monday Mania!
Yes, a grain free carrot cake that came out moist and delicious–without grains! The flour used was hazelnut flour. I loved it!! If I sound surprised, it’s because I’m absolutely astounded that a cake could be this moist without grains. Perhaps I was living in a bubble, or I just never baked with nut flour before.
These recipes from Dr. NCM’s book, “Internal Bliss”, have definitely earned a place in my recipe file. The recipe for this carrot cake was not exactly in the book, however, I adapted it from the banana bread recipe. I guess then I can, sort of, call it my recipe.
If you already have the book, you can just replace the bananas with about a cup of carrot/apple/celery leftover from your juicer. If not, mine’s a bit different measurements, because I adapted it to my kitchen. So here goes:
- 2 cups hazelnut flour (soaked and ground to flour or Bob’s Red Mill)
- 1 cup remains from juicer (carrots, celery, apples is what I used)
- 1 stick butter or 1/2 cup ghee/coconut ghee
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
- 4 eggs
Preheat oven to 325 ℉. Blend all ingredients together till smooth. Grease a loaf pan and pour in batter. Bake for 35-40 minutes, checking with a toothpick to come out clean for when it’s done. Let cool and serve.
You can also mix about 1/2 a stick of softened butter, 2-3 tablespoons homemade yoghurt, 1/4 tsp. of vanilla extract and honey to taste, to spread on top or use as a dip with a knife. The yoghurt and butter don’t necessarily mix together, but it’s still delicious on top!
The cake comes out tasting decadently rich, moist and satisfying; especially for one abstaining from grains for, oh, about two weeks now. I hope you enjoy!
This is the flour I use. I pay $12.99 a bag over at Wild-by-Nature! Very expensive, I know. However, by using this link, you can buy four of them for $43.75. That’s almost a two dollar saving per bag….and it qualifies for free shipping on Amazon! By ordering through this site, it’s costs you not a penny more, but throws me a small tip. Thanks for the tip!
Ohhh… I can’t wait till we can try that. The eggs didn’t go over well with my son, so baking yummy treats will be a while. Egg substitutes with gluten free flours don’t really cut it either (we have been egg and gluten free for 7 months now).
You asked earlier if Eli has problems with constipation, and yes, he does. In fact we gave him an enema this morning. I really didn’t want to do it, but he was so itchy and in my mind, all I could see were all these toxins leaving his colon and trying to get out through his skin (it had been 6 days). So, I did it and it wasn’t all that bad – he didn’t even mind. A few hours later, his itching was down and his skin didn’t look so red and inflamed – I can’t wait to get a good look at his skin tonight though. We started chlorophyll today (I don’t think it is GAPS illegal) and I told him if he doesn’t poop during the day then he will have to get an enema at night.
I was using some homemade lotion on his spots made with aloe, coconut, glycerin, vit. e and olive oil. He said it made him itchy – but everything makes him itchy. So we tried pure shea butter. That seemed better for a while. A couple weeks ago I rendered a bunch of tallow from the cows we got butchered. I believe I read where Dr. NCM states to use lard or tallow so I tried it and it seems to moisturize better than my homemade lotion and the shea butter. We will see if that lasts though.
Hope you all are doing well! I look forward to an update.
Martha
Hi Martha
I’ll send out some loving thoughts to you and your son. Itching is so uncomfortable. My naturopath suggested zinc oxide, not sure if that might help. Keep in touch. I’ll update soon on my daughter and my progress.
Take care,
Nancy
Could you replace the hazelnut flour with another nut flour or coconut flour, and if so, how would you adjust the recipe? Thank you.
Funny you should ask that Stacy, as the original recipe that it was adapted from used almond flour. You can certainly try changing any ingredient that doesn’t fit your taste/budget/lifestyle, of course. Coconut flour (commercial) is not my favorite cup of tea. I find it has a very odd flavor in baking. I know many, many people use and love it though, so I may be a minority in that opinion. Let me know how your recipe comes out. Oh, and if using coconut flour, an extra egg or two may be needed….very absorbant stuff.