Hello! As you know from my past posts, my actual birthday dinner consisted of a spinach smoothie—and don’t get me wrong, it was delicious. But as a lover of cooking and baking, I was looking forward to some belated post-cleanse birthday celebrating.
On Thursday, we had two good friends over for dinner and dessert. I decided to make a recipe from The Kitchn (which was linked by Absolutely Ayurveda) for Braised Coconut Spinach & Chickpeas with lemon, but I made a few modifications.
Instead of serving it over whole sweet potatoes, I added chopped sweet potatoes in the mix after baking them for about 20 minutes to get them soft. I also used collard greens and kale in addition to spinach. I highly recommend this recipe. Hearty and zesty, comforting and rich.
For dessert, I wanted to pay homage to those old cookie cakes that I used to get from the mall. (Do you all remember those? Was it a midwestern thing?). I was craving that for weeks, and so I was thrilled to discover that the twins at Pure2Raw created a gluten-free, refined sugar-free version of one the week before my birthday! Thank you, ladies! : ) I stuck to their recipe, using brown rice flour and almond flour for the GF mix. I also added a pinch of salt and tiny bit of vanilla.
My version didn’t look nearly as pretty as theirs, mostly because it came out fairly crumbly (possibly a result of my underdeveloped gluten-free flour mixing skills). But it tasted DELICIOUS!
Instead of using their coconut frosting, I made a fudgey frosting that turned out to be a big hit. And it was very simple.
Agave Fudgey Frosting
1/4 c coconut oil
1/4 c agave
1/2 c cocoa powder
1/2 t vanilla
1 T peanut butter
Mix all ingredients together. Chill in refrigerator for at least an hour.
Mmm, so chocolatey and rich. You’d never know it was full of relatively good for you ingredients. : )
Next post will be Birthday Part II, with snapshots from a yummy dinner out, and pics and recipes from my big birthday party. Stay tuned!