No one will guess the secret healthy ingredients.... and it's vegan too!
Prep Time: 20 mins Bake Time: 60 mins Makes: 12-16 servies
Chocolate Bundt Cake
3 cup all-purpose flour
¾ cup cocoa powder
2 cups granulated sugar
2 tsp baking soda
1½ tsp baking powder
1 tsp salt
2 cups beet puree (6-7 small beets) - used 2 boxes of Trade Joe's Steamed & Peeled Baby Beets
1 cup warm water
¾ cup apple sauce
⅓ cup canola oil
1 tsp vanilla extract
1 cup chocolate chips
1/4 cup canned coconut milk
1/2 cup chocolate chips
1/2 cup powdered sugar
Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
Place steamed & peeled baby beets in a food processor. Blend until smooth. Set aside.
In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Mix in sugar and pour over cooled cake and serve.
2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
1/4 cup coconut aminos or soy sauce
3 cloves garlic, minced
2 tsp. freshly grated ginger
1 Tbs. coconut sugar
1/4 tsp white pepper
2 Tbs Olive oil
1 green onion, chopped
a pinch of black pepper, a dash of sesame oil to taste
Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water. Stack the spaghetti squash on top of each other, cut-side up. Close the lid and make sure the vent on the top of the lid is closed. Set to manual, high-pressure for 5 minutes. When the timer goes off, turn the vent on the top of the lid to release the steam. Wait about 5 minutes for the steam and pressure to dissipate. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.