Chocolate Turtle Cake

Mmm, dessert. Mmm, chocolate. Mmm, caramel. Can you want for more than chocolate and caramel? Methinks no.

This is a gluten free recipe, but not in a gross potato starch/rice starch/xantham gum fashion but in a delicious coconut flour/oat flour/lots of eggs fashion. Like good old fashion baking. That other stuff is for science experiments.

First, let's have a conversation about where you don't waste hard earned money buying oat flour, but instead we'll prove all those naysayers wrong and grind our own!! YES, WE CAN!! Let me tell you, it's empowering.
Ok, ok I'll tell you my secret. Blendtec. Yup, throw your favorite old fashioned oats (I like these< great price when you subscribe!) into your high powered blender and blend for 30 seconds. Should be the consistency of flour. One cup oats makes one cup oat flour. Feel empowered?

Now, onto the goods.

INGREDIENTS

1/2 cup oat flour
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
1 1/2 cups semisweet chocolate chips (divided in half)
1/2 cup butter (1 stick)
1 cup chopped walnuts
7 eggs
1/2 cup evaporated cane juice
2 tsp vanilla
20 caramel pieces + 2 Tbsp milk
1 tsp baking soda
1 Tbsp Apple Cider Vinegar

              *20 servings

1. Put 3/4 cup chocolate chips and your whole stick of butter in a glass measuring cup and melt in the microwave at 50%, checking at 1 minute increments as to not burn.

2. Preheat oven to 350F. Grease 13x9 baking dish with butter.
3. After your chocolate and butter is completely melted, stir to combine, Add your flours, eggs, cocoa powder, evaporated cane juice and vanilla all to the chocolate and egg mixture. Mix well- don't overmix!
4. Put your baking soda and vinegar in a small dish together and combine. After it is done foaming, stir into your mixture.
5. Pour your cake batter into your greased baking dish. Top with remaining chocolate chips and the chopped walnuts. Put in preheated oven.

6. While your cake is baking, add caramel pieces and milk to double boiler and stir frequently so it does not burn.

7. When your cake is done, remove.  Bake for 20-25 minutes. Should rise like a regular cake. Immediately drizzle with your caramel sauce.

Easy Mug Cookie- and shall I declare healthy??

I know, I know, I said I'd be on here every week- shame on me.
But, I'm here with a mug cookie recipe nonetheless- how could you stay mad at me!?

I don't looveee cookies BUT on a brisk winter eve, I do sometimes jones for one.
Making a whole batch of cookies, ideally, would be a waste because I'd let them go to waste, but in reality I would eat the whole batch in one sitting. So, one mug cookie is better for my health. And, yours too.

This little baby, can't even be bad for you because I made it with coconut oil and blackstrap molasses and almond meal. Which are all healthy, which equals healthy cookie. Let's forget to record the chocolate and butterscotch chips on our food logs, mmkay? Thanks.

INGREDIENTS

1 Tbsp Coconut Oil

1/2 Tbsp Stevia (or 1 1/2 Tbsp Sugar)

Pinch salt

1/4 tsp Blackstrap Molasses

1/4 tsp Vanilla Extract

1 Egg yolk

1/4 cup less 3 Tbsp All Purpose Flour (Unbleached)

1 heaping Tbsp Almond Flour

1 Tbsp semisweet chocolate chips

1 Tbsp butterscotch chips

1. First melt your coconut oil in your mug.
2. Add sugar and vanilla to the melted oil, and stir.
3. Add the egg yolk to the mixture and stir.
4. Add flours to the mixture in your mug, and stir again.
5. Lastly, stir in your chocolate and butterscotch chips. Should resemble cookie dough, maybe slightly drier.
6. Microwave for 45 seconds (adjust for how quickly/slowly your microwave cooks)
7. Top with ice cream/whipped cream and eat it all up!

Take a picture before you devour it like a wild animal - heeding my own advice, next time that is.