Slow Cooker Sweet Potato Pudding Cake

You ever heard of hot fudge pudding cake? Well, this is better! The pictures don’t do it justice!

The pictures literally do not do this delectable slow cooked goodness the justice that it truly deserves. Growing up my mom used to make this hot fudge pudding cake, that had this moist chocolate cake on top, and this decadent chocolate fudge sauce on the bottom. This is simply an ode to a childhood memory but with my grownup favorite flavor!

It’s one of the easiest cakes you can make and damn near fool proof.

It starts off with you lathering your dish with Earth Balance or your favorite baking oil; pouring in the cake batter, sprinkling a healthy helping of sugar, spice, and everything nice. Then… you pour hot water on top.

I promise you it’s not as crazy as it sounds, you end up with this delicious sauce that you can enjoy with your equally delicious cake.

Sweet Potato Pudding Cake

Cake batter:

1/4 cup Sweet potatoes, mashed

1/2 cup Sugar

1 1/2 tbls Earth Balance, melted

1 tbls Condensed coconut milk *optional*

1/2 cup of Almond milk

1 tsp Cinnamon

1 tsp Vanilla extract

2 tsp Baking powder

1/2 tsp Sea salt

1 cup Unbleached all-purpose flour

Sauce:

3/4 cup Brown sugar

1/4 cup Sweet potatoes, boiled

Dash of Nutmeg

1/2 tsp Vanilla

1/4 tsp Sea salt

1 1/4 cup Water

In a medium bowl, mix together flour, salt, cinnamon, and baking powder. When mixture is combined, add the rest of the cake ingredients, mix until smooth, and pour into a well greased crockpot dish. In a small bowl, mix brown sugar, nutmeg, and salt. Sprinkle the sugar mixture on top of the cake batter DO NOT mix into the batter. Alrighty… so this next step isn’t probably the smartest but if you’ve got faith in your appliances… by all means. I placed the cooked sweet potatoes with vanilla into a blender with boiling water and blended until it’s was very smooth. Pour the hot sweet potato mixture, slowly, over the cake. Place the lid on your crockpot, set to high and cook for 2hrs 30min-3hrs. If it’s not gooey in the center it’s all good!

I would let it cool for at least 20 minutes, but it’s an amazing treat with some almond ice cream!

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Banana Crunch Granola, Dehydrated

The perfect balance of flavor AND crunch that you can enjoy as a snack, cereal, or paired with some raw homemade coconut probiotic yogurt!

Banana Crunch Granola

¼ cup Steel cut oats, steamed

¼ cup Quinoa, steamed

1/3 cup Raw cashew, pieces

¼ cup Brazil nuts, chopped

1/3 cup Coconut flakes

¼ cup Buckwheat groats

¼ cup Almonds, slivered

1/8 tsp Sea salt

½ tsp Cinnamon, ground

½ tsp Vanilla extract

½ cup Brown rice syrup

1 cup Banana, chopped

I steamed the quinoa and the oats separately, but the process was the same.  I rinsed off the oats and the quinoa, placed them in a metal sieve on top of a pot with about a ½ inch of boiling water, covered the pot with a lid and let steam for 10 minutes.

I placed all of the dry ingredients in a medium sized bowl and blended them before I added the vanilla extract and brown rice syrup.  After everything is combined, add the chopped banana (I sliced the banana into 1/3 inch slices, then cut each round into quarters.) and mix until everything is evenly distributed. The mixture should be sticky and malleable.

I used my dehydrator to make this granola, and I lined a rack in my dehydrator with a layer of parchment paper.  Then, I spread the granola evenly on the drying rack and (my dehydrator only has one setting…) assembled the dehydrator and set to dry for 8hrs, or until bananas are dry and chewy.

Blueberry Lemon Pudding

The perfect fruity with a light tang.

Blueberry lemon pudding

2 cups milk (1/2 cup cashews 1/2 cup Brazil nuts 3 cups water [blend for 2 minutes on high then strain])

4 tbls cornstarch

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla

1/3 cup blueberries (blended)

1/2 lemon and it’s zest

In a medium saucepan you’re going to add cornstarch, sugar, and salt. Whisk until blended. Next, turn the heat on to medium slowly adding the milk until everything is combined. Mixing frequently until you bring mixture to a soft boil and remove from heat. Add vanilla, lemon juice, zest, and blended blueberries to the cooling pudding mixture. Let cool for about 15 minutes, stirring occasionally, then place in fridge and let cool for 1-2 hours.

Cinnamon Rolls

A good cinnamon roll is hard to come by… it’s a good thing that you can stop looking.

Ingredients (makes 10-12 small rolls):

For the dough

½ cup almond Milk
½ package (1/8-oz) active dry yeast
¼ cup and 1 teaspoon sugar
¼ cup Warm water
2 tablespoons earth balance
½ teaspoon Salt
1 ¼ cups cups all-purpose flour (more as needed)

For the filling

2 tablespoons earth balance – at room temperature
¼ cup Brown sugar
½ tablespoon Ground cinnamon

Method:

For making the dough:

In a saucepan, heat the milk.
Add butter, sugar and ¼ cup sugar to the milk.
Once the butter melts,remove the mixture from the heat and let cool.
In a large bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let it stand for 5 minutes.
Stir in the cooled milk mixture and 1 cup of flour. Beat this with a spoon or an electric mixer until smooth.
Stir in the remaining flour, keeping the dough smooth. If the dough is still moist, add more flour, 1 tablespoon at a time, to make a soft dough.
Cover with a dry cloth and let it rise until the dough doubles in bulk, about 1 hour.

For making the rolls:
Punch down the dough and roll it out into a rectangle on a lightly oiled board, with a lightly floured rolling pin.

Spread the soft butter over the top of the dough. Sprinkle with the brown sugar and cinnamon.
Beginning on a long side, roll the dough up a bit tightly (Do not roll dough too tightly because centers of rolls will pop up as they rise)
Cut the dough into ¾ to 2-inch slices ( I cut it into ¾ inch piece) and place on the baking sheets.

Cover and let the rolls rise until doubled in bulk, about 45 minutes.

At this point you may decide to bake it straight away or cover with plastic wrap and refrigerate for 2-24 hours. Remove from fridge and let it sit on the counter for at least an hour before baking .

Preheat the oven to 350 degrees. Bake the rolls for 15 to 20 minutes or until golden brown.
For glazing the rolls:

¼ cup Powdered sugar
2 tablespoons earth balance- melted
½ teaspoon Vanilla extract

In a small bowl beat all the glaze ingredients until creamy and smooth. Coat the rolls with the glaze immediately after taking them out of the oven. Allow the rolls to cool on a wire rack.

Purple Yam Pie

Tired of the same ol sweet potato pie every year that your Auntie makes? Look no further than this eye catching masterpiece.

IMG_2429

Purple yam pie
2 purple yam
1/2 cup butter
1/4 cup aquafaba
1 can condensed coconut milk
3/4 cup brown sugar
2 tbls corn starch
1 tsp cinnamon
1/4 tsp nutmeg
Crust
1/2 cup Brazil nuts
1/4 cup buckwheat groats
1/3 cup toasted coconut flakes
2 tbls oats
5 gram crackers
1 tbls chia seed
1/4 cup sugar
1/2 cup melted butter
Coco whip
1 can full fat coco milk
1 tsp evaporated cane juice
Dash of nutmeg
A dash of cinnamon
Roast whole yams for about 45 min on 375 F turning them half way through.  When finished let them cool down until they’re cool enough to handle with your hands so that you can peel the skin off. In a blender, mix together melted earth balance or coconut oil, aquafaba, condensed coconut milk, brown sugar, cornstarch, and spices.  In a large mixing bowl mash the yams until they’re a smooth consistency.  Slowly mix in wet ingredients until blended and use a hand mixer to beat everything smooth. Pour into crust and bake at 325 F for 1 hr. Let cool for at least an hour and top with the spiced coco whip.
Crust
Place all dry ingredients in a blender or food processor and blend until it reaches a sandy or desired consistency. In a medium mixing bowl mix together earth balance or coconut oil with the dry blended mix until it mixture can hold to itself.  Dump mixture into pan of choice (I used a 8 in round cake pan) and press down evenly and firmly.  Bake crust in over at 325 for 10 min.
Coco whip
Place a can of full fat coconut milk in the fridge for at least 8 hrs. DO NOT SHAKE CAN BEFORE YOU OPEN IT.  Open the can and scoop all of the fat into a small mixing bowl and whip on high with an electric hand mixer until stiff. Add sugar and spices and whip until mixed.  Place in fridge for 20 min to let set again. Then it’s ready to be used on top of your pie