As I pondered what to write about this week I kept going back to the same thing… I DON’T KNOW WHAT TO CHOOSE!!! There are so many things in my life that I’m so very grateful for… here’s my list… this Church, amazing women I can call ‘friends’, my wonderful family, my home, my health, I could go on and on…
And I know I am supposed to limit myself to one thing, but do you mind if I pick two? First, I am so grateful that God has given me such an amazing family. I have parents who are believers in Jesus (God has been so good to us, hasn’t He?!), siblings who love to be together (oh, how I wish we could all be together…), a husband who loves to bless me (Thank you so much, Kurt!), and 6 little treasures that I wouldn’t trade for anything (Oooh, I love you guys so much!!!)! I’m overwhelmed at the truth that I don’t deserve any of these, and yet God, in His kindness, has so richly blessed me!
Even more, I am consistently amazed and grateful to my Savior for keeping me. What do I mean by this? Do you remember the hymn we sing that says, “Prone to wander, Lord I feel it”? I am so aware of my tendency to wander. Yet, in all my wanderings God has kept, and continues to keep me for His own… ‘Amazing love, how can it be?‘! I love to remember Jesus’ words, “My sheep hear my voice, and I know them, and they follow me. I give them eternal life, and they will never perish, and no one will snatch them out of my hand. My Father, who has given them to me, is greater than all, and no one is able to snatch them out of the Father’s hand.” John 10:27-29
Now for the recipe… which one to choose…? I don’t claim to be a good cook, or really a cook at all, but I have a boatload of dietary restrictions and someone suggested that I include a recipe that even I could eat, so that if any of you need to cook this holiday season for someone with dietary restrictions, you could be prepared, so here goes… (Big-time run-on sentence!)
(Thanks to elanaspantry.com and Baking with Agave Nectar by Ania Catalano)
2 c Blanched Almond Flour (not almond meal)
1/4 c cocoa
1/2 teaspoon fine Celtic sea salt
1/2 teaspoon baking soda
1 c agave nectar
2 eggs (I have to use organic or egg replacer)
1 Tablespoon g.f. vanilla
2 c heavy whipping cream
5 Tablespoons agave nectar
1 Tablespoon g.f. vanilla
Pinch of sea salt
Cake: Preheat oven to 350 degrees. Prepare a 9inch cake pan with grape seed oil and sprinkle with almond flour. Mix dry cake ingredients. Mix wet cake ingredients and add to dry. Mix together and pour into prepared pan. Bake 35-40 minutes, or until toothpick in center comes out clean. Cool in pan 1/2 hour, then loosen edges with knife and place on a cooling rack. Wait until completely cool to frost. (If using a dark pan, reduce oven temperature to 325 and check after 35 min, but it may need extra baking time.)
Icing: Place all ingredients in a bowl and whip with a mixer until stiff peaks form, about 2-3 minutes.
When cake is completely cooled, frost it and put it in the refrigerator for at least an hour. This helps some of the whipped cream to soak into the cake, and also makes it easier to cut without it being a mess on your plate! ENJOY!
Some suggestions: If you want to make a layer cake, simply split the cake batter into two pans and reduce the baking time by half. Or, double the recipe and split it into two pans. It all depends on how big you want your cake! Also, double the frosting recipe to fill and frost both layers. You may have extra, but trust me, just grab some berries and a spoon and it’ll be gone in no time! Lastly, feel free to try substituting honey for the agave in either recipe. I used agave, but I think honey would work, too. And just so you know, I made this the other day, and my whole family loved it! The children fought over the last piece!
Also, if sugar isn’t an issue, you can just go to the store and pick up one or two boxes of Betty Crocker’s Gluten Free Chocolate Cake mix (depending on whether you want a layer cake or not), and just follow the instructions here for the icing! Yummy!