Honey Peanut Butter Chocolate (white bean) Cake

  I was craving chocolate cake.  Actually , it was more like " someone's gonna get hurt if I don't get chocolate cake!"     so, I made one out of the ingredients I had on hand. I was pleasantly surprised of its cake like texture and chocolaty taste. I took it to a family get together and it was completely devoured ! No one believed that it was a healthy cake!  The best part about this cake is that it’s totally budget-friendly. It’s basically beans, eggs, and cocoa. 

Healthy Flourless Chocolate Cake
Adapted from a recipe at healthy indulgences

Cake Ingredients:
 1 1/2 cup cooked cooked navy beans
5 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR coconut oil
 1/2 cup + 2 Tablespoons honey + 1/2 teaspoon stevia extract

6 tablespoons unsweetened cocoa powder

1 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

Honey Peanut Butter Icing:

1 stick of softened unsalted butter

1 cup of natural peanut butter ( I used crunchy)

1/4 cup of honey

1 tablespoons of pure maple syrup ( optional)

Preparation:
  (This recipe is for one layer of a 9" round cake. I ended up cutting it in to two layers. Next time I will double the recipe to have a full size cake of a two layer 9" rounds)
Preheat oven to 325 degrees Fahrenheit.   grease the 9" pan with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then wwith parchment lightly.

Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia and salt into blender Blend of food processor. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat room temperature butter with honey until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.

Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes minutes of cooling, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome. For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving.

Icing preparation:
Place all ingredients in mixer on high until it whips up . It takes about 3 minutes. You may need to chill it a bit if it seems runny. Then smooth over cake and  BAM!  You have chocolate peanut butter GAPS cake!

Spicy cowboy Chipotle roast

Okay, okay! so many of you have asked for this recipe so here it is! This recipe is my modification of the Pioneer Woman's recipe for Chipotle roast.
What you will need is:
1 roast
5 cloves of garlic
Salt and pepper to taste
Beef bone broth to cover the bottom of the crock pot
One can of diced tomatoes with chillies
Chipotle peppers in adobo sauce
1 large onion
Bay leafs
1 tablespoon of honey
1 teaspoon of cumin powder
1 teaspoon of chili powder

I stab the roast with a sharp knife  to create holes to place the garlic cloves in them. You may have to slice a garlic cloves in half and create more holes. Then give the roast a rub with salt and pepper in place into the crock pot. I add some bone broth to the bottom of the crock pot. Probably about an inch or so. add honey. add one large chopped onion. your can of undraind diced tomatoes with chillies, chili powder, cumin power,bay leafs, and 2 of the chipotle peppers in adobo sauce.
You can add more or less if any of these ingredients to your likeing. Place it in crock pot on low for 8 hours .

For the cauliflower chedder "grits"... you will need:
1/2 of onion
1/2 red bell pepper
1/2  stick of butter
4 ounces of cream cheese or strained yogurt or sour cream
1 cup of bone broth
1 cup of cream or half and half
1 head of cauliflower
2 cups of cheddar cheese

The following is to taste:

Salt and pepper
Garlic powder
chili powder
Cumin powder

Cut the head of cauliflower and place it in a food processor pulsing it down into it looks like the texture of grits. set aside

The large pot meltdown your butter. saute your finely chops onions and bell peppers in your melted butter. Add your bone broth and cream cheese ( or strained yogurt or sour cream) allow it to melt together. add your cream or half-and-half. Then and your seasonings to taste. I generally doabout 1/4 of a teaspoon each. as you begin to see that your liquid is heating up really well go ahead in and the two cups of Cheddar cheese. Stir continuously until it boils and cheese melts into a sauce. At this point you want to add your cauliflower and cook for about 5 (more or less) minutes. you want your Cauliflower to not be raw but you don't want it to be super soft. you want to have a really nice texture.

Happy Wednesday, y'all!