glazed lemon loaf cake from the chinese medicine cookbook

Start your day with this lemony and uplifting loaf cake or have it as a snack or desert! If you love lemon, you’re guaranteed to love this cake!

glazed lemon loaf cake
egg shells
loaf cake-3.jpg
lemons, coconut flour and basil

Whenever I make any sort of dessert, somehow, I find myself instinctively gravitating towards chocolate. I’m attracted to it like moths are to flame and realized just recently how many chocolate desserts I’ve made for the blog. But not today! Today is all about lemons! And that’s a good thing because lemon just so happen to be an ingredient I’m never without. And that’s not an exaggeration. I will pack lemons for overnight trips, in case I don’t have easy access to a market. And yes, my clothes and travel bag may have a hint of lemon and that’s quite pleasant, but I digress.

So, where was I? Right, I wanted to introduce today’s recipe, glazed lemon loaf cake, which immediately caught my eye when browsing through my friend Stacey Isaac’s newly released cookbook: The Chinese Medicine Cookbook: Nourishing Recipes to Heal and Thrive.

Since I grew up eating loaf cakes for breakfast quite often, I thought this was a wonderful recipe to explore, which instantly took me back to my childhood. Only this lemon cake uses gut healthy ingredients and is bursting with lemon flavor and you get just the right amount of sweetness.

So aside from being sounding delicious, what drew me to Stacey’s cookbook is that all of the recipes are meant to heal and nourish the body through food by focusing on traditional Chinese Medicine principles. The entire book is filled with wisdom. You can learn about the basic concepts of Chinese Food Therapy, what foods are best to eat at what time of year.

And I only thought it appropriate that I make a recipe which focuses its flavors on Fall, since we’ll soon be entering the season. And while this glazed lemon loaf cake is a healthy indulgence, it also uses a fair amount of lemon, which in Chinese Medicine is said to help with improved digestion, hydration, soothing dry skin, relieving coughs as well as constipation.

Is the lemon loaf cake grain free?

Yes, the cake is paleo, grain free, gluten free and dairy free and of course this works out for us! It is sweetened with nothing but honey, is nutrient dense, high in protein and flavorful. I can’t wait to share this recipe with you all! And I hope you enjoy this cookbook as much as I did! You can order it right here and get a dose of Chinese Medicine insight.

Tips for making lemon loaf cake

I recommend cooking the cake on the middle rack and making sure the oven door stays closed until you get to about 45 minutes. Then test it with either a knife or toothpick to make sure the cake fully cooks.

Also, while I opted for hand whisking, if you prefer a mixer, that will give you the smoothest possible consistency.

Is the glaze mandatory

I thought that cake was wonderful with and without the glaze so it is entirely up to you if you want to take the additional step. It will add additional moisture to the cake so again, it’s completely up to you!

glazed lemon loaf cake
c

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glazed lemon loaf cake from the chinese medicine cookbook

  • prep time: 10 minutes

  • cooking time: 45 minutes

  • makes: 1 loaf

Ingredients:

For cake:

  • 6 large eggs

  • ¼ cup coconut oil, melted and cooled plus extra for coating pan

  • zest and juice from 2 lemons

  • 3/4 cup almond or cashew milk

  • ⅓ cup raw honey, melted and cooled slightly

  • ⅔ cup coconut flour

  • 1 1/4 tsp baking soda

  • ¼ tsp sea salt

For glaze:

  • 2 Tbs coconut oil

  • 2 Tbs raw honey

  • 2 Tbs almond milk

  • zest and juice from 1 lemon

  • ½ tsp pure vanilla extract


Equipment:

  • large mixing bowl

  • loaf pan


Directions:

  1. Preheat the oven to 350°F.

  2. Grease a loaf pan with the coconut oil.

  3. Put all of the cake ingredients into the bowl of a mixer and mix until well combined.

  4. Pour into the loaf pan.

  5. Place on the middle rack of the oven and bake until a knife inserted into the center comes out clean and the top is golden brown. About 45-50 minutes.

  6. Remove the cake from oven and let the pan cool on a rack.

  7. When the pan is cool, remove the cake and let it cool completely on the rack, out of the pan.

  8. For the glaze: add all of the glaze ingredients into a small pot and simmer over low heat until it's all melted together. Turn off heat and let cool slightly

  9. When the cake is completely cool, pour the glaze over the top of the cake. Enjoy!


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If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert
If you want to make over your breakfast or dessert, try this delicious, lemony glazed lemon loaf cake from @staceyisaacs. It’s paleo, vegetarian, gluten free and dairy free. #glutenfree #dairyfree #paleocake #paleoloafcake #lemonloafcake #vegetarian #paleodessert #dessert

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no churn vegan chocolate pistachio ice cream with caramel

If you like chocolate and pistachios then you’re going to love this simple no churn, dairy free, vegan ice cream. And let’s not forget the caramel, which pretty much ties everything together.

spoons
peonies and spoons
no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel

Green and jumpy, its gifted legs pausing once in a while to make song. The sky, of the clearest blue with an occasional cloud passing by. I laid in the tall grass, watching it sway back and forth as the green visitor disappeared from sight with one long hop.

Time moved slower then, summer’s creatures buzzing about. July has always held a certain sweetness. I rolled over studying my body’s imprint in the grass. Blade after blade slowly making its way back to the preferred upright position, undulating this way and that, always at the mercy of wind. Everything moved in slow motion, including me.

Lethargically, I trekked through the field back to my white, used Schwinn, stomach rumbling. Pebbles crunched under my feet as I reached the path, wiping a bead of sweat off my forehead. I wasn’t quite sure of the time, but the sun told me it was sometime late afternoon. I roamed freely in the summer, coming and going as I pleased. As long as I was home for meals, my parents were fine with me exploring as I wished. I am still grateful for that.

Pedaling through rolling, green farmland, I made my way to the center of the village, straight to one of the only two pubs/restaurants. It was a special place, because it was the only one that carried ice cream. And not just any ice cream, but pistachio, which was a favorite for years. It was love at first bite and also happened to be my introduction to the crunchy, buttery nut. Even though it would be a long while before I would have an actual stand alone pistachio.

As the years passed, time sped up exponentially, tastes broadened and changed. And when talking sweets, I now gravitate towards my ultimate favorite - chocolate. So in my adult years, with my adult freedoms, I take the liberty to experiment with flavors from childhood and adulthood and have them meet somewhere in the middle. So this vegan chocolate ice cream with pistachios and salted caramel was born.

How do you make vegan chocolate pistachio ice cream?

A good vegan chocolate ice cream, doesn’t require a lot of ingredients but the ones you use should be of the best possible quality.

In my book, the base for a vegan chocolate ice cream is quality creamy full fat coconut milk and good cacao or cocoa powder. To go along with those; honey, almond butter, a little ground cardamom, vanilla and ground pistachios.

You can certainly skip the caramel sauce, I think it is an absolute must, to complete this ice cream.

Tips for making smooth and creamy no churn vegan chocolate ice cream

Freeze and refrigerate everything!

While making this recipe several times, I’ve done a little trouble shooting to avoid one of the most common issues with home made no churn ice cream - icy taste. The issue is simple; the warm ingredients placed in the freezer take longer to freeze than in conventional ice cream makers and the water in coconut milk (or any milk), will create crystallization and leave a rather unpleasant mouth feel.

But if you keep your blender cup, blade and loaf pan in the freezer and the coconut milk and almond butter in the fridge for a few hours, you’re going to end up with a smooth ice cream with little to no crystallization.

For the caramel sauce

You only need condensed coconut milk, vanilla extract, coconut sugar and a pinch of sea salt to make a smooth and creamy caramel sauce. This can be made in advance and stored in the fridge for 2-3 weeks (should it actually make it that long).

no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel
no churn vegan chocolate pistachio ice cream with caramel

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  • prep time: 10 minutes

  • freezing time: 6 hours

  • makes: 12 servings

Ingredients:

Equipment:

Directions:

For chocolate ice cream:

In food processor or blender, grind up pistachios in advance. Set aside.

Prior to starting, ensure that you freeze your blade, blender cup and loaf pan and refrigerate the 1/2 cup almond butter and coconut milk for at least 2 hours.

Combine 2 cans chilled coconut milk, 1 tsp vanilla extract, cacao, cardamom, honey and almond butter and blend until smooth.

Tranfter mixture to loaf pan, sprinkle with ground pistachios and cover with plastic wrap. Ensure the wrap makes contact with the ice cream mixture and wrap pan again tightly ensuring that little to no air can get in.

Quickly transfer to freezer and freeze for 6 hours.

For caramel sauce:

Meanwhile combine condensed coconut milk, 1 tsp vanilla extract along with coconut sugar in small sauce pan and bring to a boil. Reduce heat and simmer for 25 minutes on low, stirring regularly until you get a creamy caramel sauce. Finish with a sprinkle of sea salt.

When caramel has finished, transfer to glass container and store in the refrigerator for 2-3 weeks.

To assemble ice cream. Once it’s finished freezing, remove from freezer and let sit for 30-45 minutes (it’s worth the wait).

Scoop vegan chocolate ice cream into bowl and finish with caramel sauce and sprinkle with additional chopped pistachios.

This no churn no churn vegan chocolate pistachio ice cream with salted caramel sauce, will have your tastebuds jumping for joy! Coconut milk, cacao, honey, almond butter, cardamom, vanilla and pistachios, create a silky, crunchy, sweet and salty combination. #veganicecream #dficecream #dairyfreeicecream #df #vegandessert #paleoicecream #nochurnveganicecream #nochurnpaleoicecream #vegan #paleo #dairyfree


paleo chocolate crepes with salted caramel

egg shells, cocoa and almond flour
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

I believe in the timing of things. My impatience often being put in its place by the realization that things happen when they’re supposed to - in their own time.

I toyed around with caramel sauce two years ago and for one reason or another abandoned the endeavor. But a few weeks ago I woke up on a blustery Friday morning determined to make caramel. I’m not exactly sure why this strong need, but I’m not one to question inspiration so I listened.

Typical caramel requires cream and sugar and since none of those are part of my diet, I set up camp around the stove determined to find the right substitutes to make my caramel dreams come true. I wanted a sticky, luscious consistency; sweet, salty, with a certain depth. I have to admit it’s not a bad job sitting near the stove with a spoon continuously adjusting and tasting, lips sticky from the concoction.

Then to my utter surprise, the caramel sauce I had dreamed of was becoming a reality before my eyes. Something so simple, with so few ingredients, yet so velvety and rich. A sprinkle of flaked salt and there it was, caramel sauce in all its glory.

With a jar of caramel sauce on my hands, I wondered what I could put it on. Sure, I could use my finger as a spoon and slowly make my way through the jar over the coming days, but I thought a more appropriate vehicle would be in oder and one that everyone could enjoy. Chocolate crepes were an obvious choice.

And so a little French paleo magic happened in my kitchen when chocolate crepes and salted caramel sauce met. I could go into detail about how delicious the combination is but I’ll let you try it for yourself…

chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes
chocolate paleo crepes

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paleo chocolate crepes with salted caramel

  • prep time: 5 minutes

  • cooking time: 25 minutes

  • makes: 10 crepes

Ingredients:

For chocolate crepes

For salted caramel sauce

Equipment:

  • small sauce pan

  • large mixing bowl

  • crepe pan or small stick frying pan

  • large whisk

Directions:

In a small sauce pan, add coconut sugar, coconut cream and vanilla and bring to a boil. Reduce heat to low and simmer caramel for 25 minutes, stirring regularly.

When caramel has thickened, add a pinch of sea salt (or to taste) and pour into glass jar. Can be stored in the refrigerator for up to 2 weeks.

In large bowl combine all ingredients under crepes and whisk well.

On medium heat coat crepe pan with a little coconut oil. Add 1/4 cup of crepe batter and tilting pan, distribute evenly until you have the desired thickness. Cook for 1-2 minutes per side or until you start to see bubbles.

Continue with with the rest of the batter.

Serve with salted caramel sauce and optional, add banana slices as well.

You can store leftover crepes in the fridge for up to a week and re-heat for a few seconds in the micro or dry frying pan.


These chocolate crepes with salted caramel are a delicious treat if you’re looking for something special. They’re paleo, gluten free and vegetarian and are incredibly easy to make. So check out this delicious sweet and salty dessert. #paleodessert #paleo #glutenfree #grainfree #vegetarian #calmeats #sweets #chocolate #caramel #saltedcaramel #dairyfree #vegancaramel




almond butter chocolate bars with sea salt

almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt

It all begins with salt. You may be thinking that that’s a pretty strange intro for almond butter chocolate bars but the magical ingredient in this recipe happens to be salt.

Last week I started watching the Netflix series “Salt, Fat, Acid, Heat” and was immediately hooked. It was the salt episode that really had me in awe. It was mesmerizing seeing the work and love that goes into producing such an unpretentious mineral that ends up in our kitchen, which is often taken for granted. I realized I was smiling at the television from ear to ear because it just got me in the heart. Suddenly everything made sense.

Salt is everything. Consider all the delicious food we eat every day, the taste and intensity of flavor in our mouth. Salt has the capacity to turn every single dish we eat into something spectacular. We would’t be able to experience and appreciate food without the essence that is salt.

When I first tested this recipe, I made it simply with a pinch of salt in the chocolate and almond butter mixture but that’s it. It was good but not quite the taste I was looking for. I wanted something more. A certain intensity that was lacking.

Then I tried again and it dawned on me. What I needed to highlight the sweetness and simplicity of the almond butter and chocolate and bring out its sweetness in a subtle way, was salt. It’s a modest and yet transformative ingredient.

I’m sure most of you who spend time in the kitchen know just how important that pinch of salt is in almost any dessert as it brings out its sweetness. Well the same concept applies here. The melted chocolate chips used for these almond butter chocolate bars, take on an entirely new flavor profile when combined with almond butter and sprinkled with sea salt.

And this recipe is impossibly easy to make. You need 7 ingredients and there is no baking involved. Almond butter, coconut flour, maple syrup, cinnamon and vanilla create a nice thick base for the layer of luscious chocolate and almond butter that’s finished with a few generous pinches of salt.

It’s undeniable that sweet and salty compliment each other, bringing out the best in any sweet recipe. So check out this easy dessert, let your taste buds celebrate and let’s give a round of applause to salt!

almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt
almond butter chocolate bars with sea salt

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almond butter chocolate bars with sea salt

  • prep time: 5 minutes

  • refrigeration time: 4 hours

  • makes: 16

Ingredients:

Equipment:

  • 8x8 metal cake tin

  • parchment paper

  • medium bowl

  • large bowl

Directions:

Line cake pan with parchment paper.

In large bowl combine 1 cup almond butter, coconut flour, maple syrup, vanilla extract, cinnamon and a pinch of salt. Stir until well incorporated.

Add mixture to parchment paper lined tin and even out with spatula and/or hand until you have an even layer.

Next you can create a water bath (see below) for your chocolate chips or simply take the lazy route like I do and pour the chocolate chips into medium bowl and microwave for 1 minute. Remove and stir until all chips are melted. Add 1/4 cup almond butter and stir until combined.

Pour chocolaté mixture over almond butter base and even out. Sprinkle with as much salt as you’d like.

Put the bars in the refrigerator for at least 4 hours and then cut them to the desired size.

Store the rest in an air-tight container.

  • For water bath add one cup water to medium pan, bring to a boil and turn down to a simmer, add bowl with chocolate chips and stir continuously until completely melted.


Here’s a delicious 7 ingredient no bake vegan and paleo almond butter chocolate bar recipe with sea salt. They much remind me of peanut butter cups but in healthier and more nutritious form. #dessert #vegan #paleo #vegetarian #chocolatebars #chocolatealmondbars #seasalt #chocolateseasalt #paleodessert #sweets #nobake #vegandesserr






paleo maple cardamom candied walnuts

maple cardamom candied walnuts
maple cardamom candied walnuts
maple cardamom candied walnuts
maple cardamom candied walnuts

I always liked swimming. When I was in 5th grade, I decided to try out for the team. I loved it but sucked at the competition part. Recreationally I could have done it for hours but me in a competition was a bad scene. I would literally choke and sink. Anxiety gripping even back then hindered me from ever successfully going through with competing long term, so I eventually stopped that affair. Though admittedly, I truly enjoyed practice and hanging out with friends.

But what I liked most was the ritual that took place after nearly every practice. There was a bit of time before our bus trip back to our tiny German village so my friends and I would hit up the, I guess what Americans would refer to as, penny candy store. It was thrilling. The anticipation, the lively debate over which gummy candy was best and which ones would be the choices du jour. Little gummy coke bottles, multicolored worms, sugar covered bears and spaghetti strings would make for a buzzy return trip home. I still wonder how the bus driver put up with us time after time.

But things have changed. These days I’m hardly the candy person I once was. And no it’s not just because I eat in a healthier way. Even prior to my paleo ways, one could put an entire bowl of gummy or other candy in front of me and they would be left untouched to eventually dry out and end up in the garbage. Candy just doesn’t do what it used to.

Nowadays what gets my brain doing a happy dance involves a combination of fat, sweet and salty, in the form of roasted sweet and salty nuts, particularly walnuts. I mean I have some self control but when it comes to candied walnuts, all hope is lost. So many nooks and crannies where the delicious sweet and salty goodness can sneak into, that even as I write this my dopamine levels are on the rise.

You may think I’m exaggerating but I’m not. I recipe tested these maple cardamom candied walnuts several times and tried really hard not to eat them all. I was marginally successful. What I love about them is just how simple they are to make and truthfully, compared to conventional candied nuts, are far less sweet and use only quality ingredients. You need maple syrup, coconut sugar, cardamom, cinnamon, salt and obviously walnuts. The rest of the magic happens in the oven. I also recommend letting them cool completely before eating them (all).

maple cardamom candied walnuts
paleo maple cardamom candied walnuts

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paleo maple cardamom candied walnuts

  • prep time: 2 minutes

  • roasting time: 10-15

  • yields: 2 cups

Ingredients:

  • 2 cups walnut halves

  • 1-2 tbsp maple syrup (depending on how sweet you like them)

  • 1 tsp coconut sugar

  • 1/2 tsp cardamom

  • 1/4 tsp cinnamon

  • 1/8 tsp salt

Equipment:

  • roasting sheet

  • parchment paper

  • medium mixing bowl

  • spatula

Directions:

Preheat oven to 350 degrees.

In mixing bowl combine all ingredients aside from walnuts and stir well. Add walnuts and stir until evenly coated.

Spread walnuts on parchment paper lined roasting sheet and roast for 10-15 minutes on top rack stirring once.

Let cool completely before eating.


Satisfy your sweet tooth with these delicious, crunchy, sweet and salty paleo maple cardamom candied walnuts. They’re incredibly easy to make and only require 6 ingredients. #candiedwalnuts, #candiednuts, #vegansnacks, #paleosnacks, #healthysnacks, #vegan, #paleo, #glutenfree, #dairyfree, #calmeats, #roastednuts, #mapleroastednuts