The Recipe

I've already gotten request for the recipe I used, so I'd thought I'd go ahead and post it!

It's from the cook book "I can't believe this has no sugar" cookbook by Deborah E. Buhr ISBN # 0-312-04330-9

We've had this cookbook as long as I can remember. probably from one of my Mom's DI finds. I used it a lot growing up for it's pie crust recipe, which uses wheat germ. When I do it right and don't mess it up, it makes the crust really flaky and light; since it does not use butter or lard.

Milk chocolate cake:
2C. frozen dark sweet cherries
2-4 tbs water
2 extra large eggs
1/3 C. vegetable oil
1/4 C. unsweetened grape juice concentrate
1/4 C. unsweetened pineapple juice concentrate
4 tbs powdered milk
1 & 1/3 C. flour
1/4 C. unsweetened carob or cocoa powder
1 & 1/4 tsp baking soda

Preheat oven to 325 F. oil and flour a 9x9 baking pan ( I used a 9" round pan)

Puree frozen cherries and water in a blender. blend till mixture turns and folds when blender is on. Place puree in a small strainer over a bowl and let it drain for 10 min, stirring occasionally. Pour pulp remaining in strainer into a measuring cup and add enough of the juice to make 3/4 C. of pulp and juice ( I blended it until it started to just fold in on it's self and since it wouldn't separate I just added it to the batter as is.)
In a large bowl, combine 3/4 C. cherry pulp and juice , eggs, oil, juice concentrates, and dry milk. Mix with a hand mixer for 30 seconds. Add the 1 &1/3 C. flour and cocoa and mix well. Stir in baking soda quickly with 28-30 beats and immediately pour mixture in prepared baking pan.
Bake about 31 minutes or until inserted knife in center of cake come out clean.
Remove pan from oven and place on wire rack until cake is completely cooled. To store use an airtight container and keep in fridge or freezer.


Chocolate Date Sugar Frosting:( I double the recipe to cover the whole cake,)
1 oz baker's all natural unsweetened chocolate ( I used unsweetened carob chips)
1 tbs vegetable oil
5 tbs water
1/2 date sugar (can be found at health food stores)

In a small sauce pan, melt chocolate/carob, oil and water over medium heat until all smooth.
Reduce heat to low, add date sugar, and cook, stirring for 2-2.5 minutes..
Remove from heat and continue to stir mixture for 1-2 mintues
Spread frosting on cooled cake.

Nailed it!

So I have this deal going with my sister. She needs to take a month of rest to help her out her auto immune issues. And in support of helping her stick to it, I've gone off cane sugars and corn sweeteners for the month as well.

At first it was really really hard. I was craving sugar like crazy! But now more than two weeks into our deal, I really feel much much better. I think the sugar was making my morning sickness symtoms kick in. The week I stopped eating sugar, I quit getting sour stomachs. Total win! I just may go with out sugar even after my month deal with my sister for the rest of my pregnancy (besides family events, as we have a lot going on this spring and I don't want to cause issues in making special preparations just for me after the one month)

I've found I no longer crave sugar and don't miss it. I do however miss making treats and having a sweet treat now and then. I've solved that by stocking up on fruits. I can't get enough of cuties, strawberries and blueberries. I've found a handful of dessert recipes that have turned out well.

Above pictured is my total success of tonights treat. A chocolate cake! Sweetened with 100% fruit juices, cherry puree and unsweetened cocoa powder. I frosted it with a frosting recipe made from carob chips, date sugar, water and oil. I then topped it with fresh frozen raspberries from my In-laws garden. It was really yummy! The cake baked perfectly, was moist and even Jason went for seconds! A big success in my book when it comes to all natural hippy treats :D

Other treats I have enjoyed that are sugar free:
My sugar free peach pie recipe, made with fresh frozen utah peaches from last summer.
Mashed bananas and cocoa powder
A chocolate pudding made from pureed avocados, agave nectar, water, coco powder, vanilla and a bit of cinnamon. It tastes amazing with fresh strawberries! You'd never know it was made from avocados!
bananas, ice and milk smoothies
freezing yogurt containers with a popsicle stick (non-sugary kind)
frozen cherries and of course tons of bananas, oranges, strawberries, cuties and blueberries. And I can't wait for peaches...

Up next all natural sugar free carob chip cookies!