The Icing on the Cake

WINNERS:  Congratulations Lori and Nicole, you are winners of Elana Amsterdam's The Gluten-Free Almond Flour Cookbook! Thank you all for your entries and for sharing so many great grab-and-go snack ideas! Lori said; "My favorite go-to snack is fruit like grapes, bananas or apples" and Nicole; "Lydia's Organics Kale Chips, without question. The Mega Green and the Herbs de Provence are so addictive, yet light and healthy. I never take a road trip without them." Lori and Nicole, please send me your mailing addresses using the Contact form on this site so that I can get these books out to you. :)

Kelly Brozyna (aka The Spunky Coconut) visits with one of her readers.This past Saturday I was at Red Frog Coffee in Longmont, Colorado for the opening of Kelly Brozyna's (aka The Spunky Coconut) art show and book signing. I can't express how uplifting it was to visit with Kelly, her readers and fans, and other bloggers. The "icing on the cake" was being treated to one of Kelly's super-moist triple-layer chocolate cakes topped with the most healthful and decadent chocolate frosting I've ever had. The ingredients were simple, pure and wholesome. I hope Kelly doesn't mind me sharing! 

The Spunky Coconut Chocolate Date Frosting

Ingredients:

1-1/2 cup pitted DATES
3/4 cup plain RAW CASHEW NUTS
1-1/2 cup COCONUT MILK
1/8 teaspoon SEA SALT
1 teaspoon VANILLA EXTRACT
1-1/2 tablespoons TAPIOCA FLOUR
1/3 cup COCONUT OIL, liquified
1/2 cup COCOA POWDER
Directions:
Cruise on over to Kelly's site for the how-to's and for the cake recipe(s).

 

A couple of weeks back I posted a review of Kelly's second cookbook; The Spunky Coconut Grain-Free Baked Goods and Desserts. This cookbook is perfect for anyone interested in exploring grain-free, low-glycemic, nutritionally-dense baked goods and desserts. You can buy it here