first we want to say hello new readers!! welcome to the crazy, fun, unpredictable, always changing blog run by us, lori and michelle. please chat with us on twitter or facebook. or check our our fun boards or videos (we got more coming!)
we did make changes to it. we always like to try our recipes with different flours, etc. so we can report how they do.
we also made the cookie cake low in sugar!
in addition to being low in sugar (the chocolate chips contain sugar) we tried this cake with no oil. if you remember we are trying not to have any heated oils to help with our inflammation and Lori’s skin issues. and for the frosting we whipped up a chocolate avocado creamy frosting again low in sugar. we love using avocados as a base for frosting! it is perfect, always makes such an easy and and super healthy frosting in no time!
classy work station, haha check out the sauerkraut fermenting away in the background
here are the changes we made to our original gluten free vegan chocolate chip cookie cake recipe:
- no oil, 1 cup pumpkin puree
- 1/4 cup flax meal (no flax gel)
- 1 cup buckwheat groats that have been ground into flour
- 3/4 cup almond meal (ground almonds)
- 1/3 cup xylitol for the sugar instead of agave and sugar
- 1-2 cup to 3/4 cup water (or almond milk would work)
- besides these changes we did everything else the same for the cookie cake recipe from the original
chocolate avocado frosting:
- 1 avocado
- 2 tablespoons coconut oil
- 2-3 tbsp cocoa powder
- splash of vanilla
- a drops of liquid stevia to taste
sorry for the not so great pictures, especially compared to our first time making it. we took all of these on our iphones at night. and had horrible lighting.
to be honest we were not sure if the recipe would come out, plus it was a last minute dessert decision. we were not sure if we wanted to share it on the blog, but since we all liked it so much and so many of you wanted to see the recipe. we decided to share despite the horrible pictures.
as you can see everyone seemed to enjoy the buckwheat low sugar cookie cake
the cake itself has some texture due to the buckwheat and almonds since we did not use flours. and it is not sweet! the frosting is the key to completing the cake. you can use any frosting you prefer, just for us
the highlight was this smooth creamy avocado frosting —> luv our healthy fats
there were some leftovers that Lori and I happily enjoyed the next day (side note: this is the one time we had grains in a few weeks, we are still trying to eat as grain free as we can, but not stressing if we have some. going with the flow of life)
even had some of the cookie cake as a pre-workout snack
not our average pre-workout snack, but it was fun. plus it was that good.
loved every bite of this cookie cake. especially with that frosting!
Twins Question: Does anyone have fun plans this weekend? Anyone else like using avocados for frosting? What is your go to frosting?
well we got a busy day today. off to the doctors as some Lori’s blood work is back, so hopefully some answers for her skin.
Have a great Friday!
till next time,