Tag: Easy Recipe

Easy Spiced Carrot Bundt Cake Recipe

Published on by unanchoredeveLeave a comment

Now that the weather is warmer, I’m running and biking more often, leading to a greater appetite. So to satisfy my cravings, I enjoy baking my own pastries so I can add some veggies or fruit and sub healthier ingredients when possible. This recipe is loaded with fresh carrots from the local farmer’s market

Recipe

2 cups all-purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon (omit the other spices if you want a simpler taste)

1/2 teaspoon cardamon

1/2 teaspoon ginger

1/2 teaspoon of nutmeg

½ cup raisins

½ cup chopped pecans ( I used chopped pecans that I toasted in my air fryer at 400 F for 5 minutes, but you can use walnut or an assortment of nuts if you are clearing out your pantry)

4 large eggs

¾ cup olive oil

2 cups coconut sugar (or brown sugar if you don’t have it)

1 teaspoon vanilla extract

2 cups of grated carrots

Icing

1/2 cup of cream cheese

1/2 juice of lemon

2 Tablespoons of butter

1/2 cup of icing sugar

Directions

  1. Preheat the oven to 350F and coat a bunt pan with butter.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg, raisins, and pecans in a large mixing bowl. Whisk together until evenly distributed and combined.
  3. In a separate bowl, use an electric mixer to blend the eggs, olive oil, sugar, vanilla, and carrots in another mixing bowl until smooth. 
  4. Add wet ingredients to dry ingredients. Pour the wet mixture into the dry flour mixture and fold together using a spatula until combined add the raisins and toasted nuts.
  5. Bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool cake, flip, and top with icing and more toasted nuts.

Kristin Cavallari’s Gluten Free Banana Bread

Published on by unanchoredeve1 Comment

This recipe is super easy, I love banana bread; it’s my go-to recipe for when my bananas start to turn bad. I’ve made it so many times I thought I should share!

Gluten-Free Banana Bread

Ingredients

  • 1/3 Cup of Virgin Coconut Oil
  • 2/3 Cup of Coconut Sugar
  • 2 eggs
  • 1 cup of mashed ripe banana= 3 bananas
  • 2 tablespoons of almond milk
  • 1 teaspoon of pure vanilla extract
  • 1 cup of oat flour
  • ½ cup of almond flour
  • 1-¼ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon pink Himalayan salt (or any salt)
  • ¼ teaspoon ground cinnamon (I also add in ½ teaspoon of cardamom and ¼ nutmeg and ¼ ginger, its up to your tastebuds to decide what they like).
  • Optional add-ins: ½ cup of pecans, walnuts, and chocolate chips (I add toasted nuts).

Directions

  1. In a large bowl, mash bananas with a large fork or use a hand mixer until smooth. Add coconut sugar, eggs, coconut oil, almond milk, and vanilla.
  2. In a smaller bowl, combine the dry ingredients, oat flour, almond flour, baking powder & soda, salt, and cinnamon.
  3. Preheat oven to 350.
  4. Pour the dry ingredients into the wet ones and mix well. Add in any additional nuts.
  5. Oil a loaf pans with coconut oil and then if you have it line with parchment paper.
  6. Bake for 45 minutes.
  7. Let cool and enjoy with jam, almond butter, or just plain butter!

Blueberry Protein Scones

Published on by unanchoredeveLeave a comment

Baking always gives me a chance to decompress; it’s a time-out for my brain’s to-do list and instead lets me focus on the simple tasks of scooping, measuring, and mixing to the beat of chill music.

Since I love long-distance endurance training, running, biking, hiking, and cross-country skiing; therefore, I need carbs and protein to keep me going. I’m not a fan of grocery store pastries as they tend to be quite cakey or too sweet. Even good bakeries tend to overdo the sugar they use, and having a hard spike in my insulin means a crash where I’m moody and hungry. If I need the extra protein, I pair a scone with a boiled egg, and it’s an excellent base for prolonged endurance activity. I use the vanilla protein powder and the sugar substitute Monk Fruit to lower their glycemic index and make them slightly healthier. If you want the original recipe, adapted from Salley’s Baking Addiction, you can find it here.

Blueberry Protein Scones

Adapted from Salley’s Baking Addiction

Ingredients

  • 1 & ½ Cups of All Purpose Flour
  • ½ Cup of Vanilla Protein Powder
  • ½ Cup of Monk Fruit Sugar
  • ½ Teaspoon of Salt
  • 2 & ½ Teaspoons of Baking Powder
  • ½ Cup of Frozen Butter
  • ½ Cup of Cream (and a bit extra (2 tablespoons for the top, or milk)
  • 1 Large Egg
  • 1 & ½ Teaspoons of Vanilla
  • ½ Cup of Frozen Blueberries- (frozen is best; then they don’t get squished when mixing)
  • Brown Sugar to put on top (not required, but I like it)

Directions

  1. Mix flour, protein powder, salt, and baking powder in a large bowl.
  2. Take out the frozen butter and a box grater to grate it onto a cutting board.
  3. Put the butter scrapes into the flour mixture and mix, then put the bowl in the fridge to keep cold.
  4. Use a beater or whisk to combine the cream, egg, and vanilla in a smaller bowl.
  5. Bring out the large bowl and pour the wet ingredient along with the blueberries into the bowl.  Mix with a spoon, and then use your hands to squish it all into a ball. You may need more cream or flour here, depending on the texture.
  6. Once the ingredients are together, I take out a large piece of parchment paper and put the ball on a lightly floured surface. I used a rolling pin and my hand to flatten it into a disc. At this point, I usually wrap the disc in the paper with saran wrap and put it into the freezer for future use. (I typically pull the frozen disc out before a weekend road trip).
  7. But if you are making them right away, store the disc in the freezer and set the oven to 400F.
  8. When the oven is near temperature, take the disc out and cut it into triangles or slices. I usually cut into smaller pieces and make 12 scones, but if you prefer, you can make 6 larger ones.
  9. Then brush the top of the scones with cream and sprinkle with brown sugar. They take about 24 minutes in my oven, but everyone’s oven is different, so check them at 22 min and leave in longer if they are larger sections.
  10. Once they have cooled, try not to eat them all at once!
  11. Store them in an open bowl or empty plate. If you seal them in a plastic bag or container, they lose the dry flakey flavor and taste cakier (unless you prefer that texture).
Blueberry Scones