Recap of the California State Fair Cooking Demo & Recipes
Look at that beautiful crowd! I want to thank all the people who came out to our cooking demo at the California State Fair. I realize many people were just passing through the kitchen and saw a place to sit down for a while, but there were a lot of people who stayed through our class, and many who actually new about Paleo, and wanted more information.
I was impressed there were a few couples in the crowd that showed up to see the demo because they already practice the Paleo/Primal diet/lifestyle. They were so nice to us (important because of my semi-stage fright/shyness), and it was fun to compare notes and results. It was a real encouragement to have like-minded people in the audience cheering us on!
Andy made a dish from last year, his ever-popular Bacon Wrapped Dates, which are simply three of the best ingredients you can find, bundled in a little package and secured with a toothpick. Pecan halves, Medjool dates and thick-cut premium (preferably applewood-smoked) bacon. Below is Andy making a tray to be baked in the oven (while we are actually doing the cooking demo) so some samples would be ready to be passed around before the end of the class.
We were supplied with pitted Medjool dates (along with the rest of our ingredients) this year thanks to Savemart. The pitted dates saved a step in prepping those trays, as Andy places half a pecan in place of the pit, and wraps the date in one half slice of thick cut bacon, then secures each piece with a toothpick.
After your tray looks like this, place in the oven at 400°F and bake for 12-15 minutes (start checking them when it gets close). The bacon should be cooked and browned.
For my part of the demo, I made this Paleo Mud Pie. Recipe is below:
3 cups almond flour/almond meal
1 stick of butter or 1/2 cup coconut oil (melted)
1/2 cup coconut sugar
1/4 cup coconut flour
1 tsp cinnamon
Combine crust ingredients and spread on a large baking/jellyroll pan (you’ll want the pan to be at least 2″ deep).
Bake the crust for 20 mins at 375°F, or until you can smell the butter and the crust has turned golden brown. Remove from the oven and allow to cool completely.
Meanwhile, prepare your filling:
For the Filling:
8 medium -10 large Avocados
1 cup honey (ohhh yeahhhh)
8 Tbs Almond butter (once again, ohhh yeahhh)
1 cup cocoa powder
3 Tbs instant coffee
1/4 cup hot water
2 tsp vanilla extract
1-2 cups semisweet chocolate chips
Place the instant coffee in the hot water and allow to dissolve completely.
So, since there are a lot of ingredients quantity wise, you’ll want to split the recipe into half and then mix it all together in a big bowl. For instance: In a food processor, pureé the 4-5 avocados in a food processor, add 1/2 cup honey, 4 Tbs almond butter, 1/2 cup cocoa powder, then 1/2 the coffee mixture and 1 tsp vanilla. Transfer the mixture into one big bowl, then repeat with the remainder of the ingredients.
Then you’ll combine both chocolatey mixtures into one big bowl and stir together to incorporate fully. When the two mixtures are combined completely, spread them over the cooled crust, and then refrigerate the pie for 2-3 hours before serving.
To serve, sprinkle 1-2 cups chocolate chips over the pie. If you can get mini-chips, even better. I prefer the Enjoy Life brand because they are dairy free.
Paleo. Chocolatey. Mocha. Goodness.
The State Fair experience makes me want to do some local cooking demos/classes. Would anyone be willing to attend/pay for that sort of thing? Just curious. Leave me a note and tell me your thoughts!! xo
Gluten and Sugar Free Baking in Sacramento
OK, I know how that sounds. To anyone on a standard American diet, sugar free and gluten free sound like flavor free. I am here to change your mind! 🙂
On Sunday, I retired my old website, cakegrrl.com. I didn’t see the point of maintaining the blog because the name alone is 180° degrees from the lifestyle I now lead. The site contained hundreds of recipes containing processed food, wheat, sugar, etc. and I just didn’t want to tie myself to any of that anymore.
So now, here it is… I have redirected the cakegrrl.com traffic to this site, and I am hoping my long time readers will embrace the change. One thing I decided I would do over the weekend, is make myself available for hire again as a baker. The only catch is that the treats I make will be gluten and sugar free, as well as entirely from scratch and made from organic ingredients whenever possible.
Last year, I had high aspirations of being on the Food Network show Cupcake Wars, and my pals Ryan Donahue and Moriah Piper helped me make an audition video. Though I didn’t make it on the show, this video shows some of what I can do, why I believe in gluten/sugar free, and it still makes me smile when I watch it. 🙂
Is a cake made from almond flour Paleo? Hmm… not exactly, but the desserts I make are far more healthy and nutrient dense than a cake made with vegetable shortening, flour, and sugar (not to mention soy, soybean oil and artificial colors/flavors). Everything you see in the slideshow above is gluten and free of refined sugar. The chocolate I use for my truffles, cookies, cakes etc. is 70% cacao content or higher.
If you have a gluten allergy, or have adopted a gluten-free or Paleo lifestyle for whatever reason, and you are looking for someone to cater dessert or a cake for your event, you can contact me at misscavegrrl at gmail. I am especially interested in working with gluten free or Paleo brides-to-be! Cheers!
Picture of me was taken by Debbie Cunningham. Check out her Facebook page here!