A Good Food Day: Reboot Your Health with Food That Tastes Great (35 page)

1
Preheat the oven to 325°F. Lightly coat a standard-size Bundt pan with olive oil and flour. Tap out the excess.

2
In a large bowl, beat together the coconut sugar, eggs, and honey. Add the olive oil, vanilla, lemon zest, and orange zest, and mix well.

3
In a separate bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet mixture and whisk until just combined.

4
Pour the batter into the pan and bake until the edges are browned and pulling away from the sides, about 1 hour. Let the cake cool in the pan for 15 minutes before inverting it onto a serving plate.

1
Preheat the oven to 350°F.

2
For the filling: In a large bowl, toss the berries with the lemon zest, lemon juice, and coconut sugar. Spread the berry mixture in an 8 × 11-inch baking dish.

3
For the topping: In the same large bowl, stir together all the topping ingredients to combine. Evenly distribute the oat topping over the berries.

4
Bake until the oats are lightly toasted and the fruit is bubbling around the edges, about 35 minutes. Let it sit for 10 minutes before serving, so the berries cool and the topping gets crispier.

1
Preheat the oven to 350°F. Lightly grease an 8 × 8-inch baking pan with coconut oil.

2
Melt the chocolate and coconut oil together in the microwave in 30-second intervals, stirring with a rubber spatula between each interval, until the chocolate is completely melted and smooth.

3
In a large bowl, mix together the light brown sugar, coconut sugar, hazelnut meal, oat flour, baking soda, and a pinch of salt.

4
In a separate bowl, beat the eggs with the vanilla. Add the egg mixture to the bowl of dry ingredients and stir until the batter is smooth (there is no gluten, so overworking the batter is not a concern). Pour the chocolate-coconut oil mixture into the batter and stir until everything is thoroughly combined. Fold in the toasted hazelnuts and coconut flakes so they’re evenly distributed throughout the batter.

5
Pour the batter into the pan and bake until the edges are firm and a toothpick inserted in the center comes out with a few moist crumbs, about 35 minutes. Let the brownies cool completely in the pan before cutting.

1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2
In a bowl, combine the peanut butter, honey, sugar, and coconut oil using a rubber spatula. Add the egg and vanilla and mix until smooth.

3
In a separate large bowl, whisk together the flour, ground flaxseed, baking soda, baking powder, and salt. Add the flour mixture to the bowl of wet ingredients and mix until just combined. Stir in the cacao nibs.

4
Scoop out tablespoons of dough and roll each one into a ball (wet hands makes this easier). Arrange them on the baking sheets about 2 inches apart. Dip a fork in water, shake off the excess, and lightly press down on the center of each dough ball with the back of the fork. Repeat at a 90-degree angle to create a grid on top of the dough.

5
Bake until the cookies are golden brown on the edges, about 12 minutes. Transfer to a rack to cool.

1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2
In a large bowl, stir together the spelt flour, oat flour, rolled oats, baking soda, salt, almonds, and dark chocolate.

3
In another bowl, whisk together the eggs, coconut sugar, molasses, coconut oil, and vanilla. Add the wet mixture to the bowl of dry ingredients and stir until just combined.

4
Portion the dough into heaping tablespoon-size balls and arrange them on the lined baking sheets, about 2 inches apart. Bake until the edges are beginning to brown, about 15 minutes. Let them cool for 2 minutes, then transfer the cookies to a rack to cool for a few more minutes before grabby hands get to them.

1
In a large pot, combine the rice, cinnamon stick, and 3 cups water and bring to a boil over high heat. Reduce the heat, cover, and simmer for 30 minutes. Take it off the heat and let it sit covered.

2
In a separate pot over medium heat, combine the coconut milk, hemp milk, orange zest, ginger, cardamom, cinnamon, nutmeg, coconut sugar, and a large pinch of salt and whisk together. Split the vanilla bean in half lengthwise and scrape the seeds out and add them to the pot along with the bean pod. Bring to a boil slowly over medium-high heat. As soon as it comes to a low boil, reduce the heat to medium-low and simmer for 10 minutes. Remove the vanilla bean pod.

3
Remove the cinnamon stick from the pot of cooked rice and add the rice to the spiced milk. Increase the heat to medium and cook, stirring occasionally, until the pudding has thickened, but still has a bit of liquid, about 10 minutes.