Gluten- Free Molten Cake

Serve as a Holiday treat!

My downfall is my sweet-tooth. I crave chocolate all the time, everyday, and could eat it all day, to fill a craving that can never be really filled. It is not necessarily the chocolate that I am craving. The texture, temperature play a part in filling my craving too. This cake hits that craving. It can be served chilled, or warm right out of the oven.

Moist, but thick, sweet, and very rich, this dessert is sure to please. This dish is sure to be a holiday treat, and can be dressed with Almond whipped cream, or would go well with a homemade cherry sauce. Or Serve as dessert with a coffee. 

Ingredients

• 6 ounces of Bittersweet Chocolate, chopped
• 6 tablespoons of Butter
• 1/4 cup of cocoa powder
• 4 large egg whites
• 1/4 tsp of cream of tartar
• 2 tablespoons of Coconut Sugar

1. Melt Chocolate and butter in a small sauce pan, remove from heat, and pour in a medium sized bowl.
2. Add cocoa
3. In a deep small bowl, carefully separate egg whites, and beat on high speed the cream of tartar, and egg whites. until you form white peaks. 
4. Add coconut sugar
5. 
   
6. Preheat,  oven to 400 degrees, and cook for about 8 minutes. You can put into muffin cups, or a 9 inch classic round.

Sneak Peak, Primitive Foodie Food Porn: Primal Chocolate Molton Cake

Autumn Butternut Squash and Bacon Frittata

Halloween has come and past, and we recently went to the pumpkin patch and bought a variety of pumpkins and squashes. I am unsure which is my favorite between pumpkin and Butternut squash. Both, pumpkin and squash, are delicious, and reminds me of all the wonderful things, I love about fall. 

When I found this recipe, on the Whole Foods, FB page, I had to make it!  Of course, it has been adapted, and changed, to fit our diet. We added bacon, and exchanged almond milk in the place of milk. This dish would be a perfect Thanksgiving morning brunch treat, or the day after Thanksgiving breakfast! It is hearty, filling, and lite in calories!

A great Thanksgiving weekend treat! 

 

Nutrition:

This winter squash is actually a fruit not a vegetable, that has a rich sweet nutty taste. According to Livestrong.com , 1 cup of Butternut Squash has 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A , 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Not bad for one cup of extremely filling and satisfying butternut squash.

Four cup of healthy Goodness.. 1200% of Vitamin A!

Ingredients

• 4 cups butternut squash cubes 
• 1/2 red onion, cut into thick slices 
• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon sea salt, divided 
• 1/2 teaspoon freshly ground black pepper, divided 
• 8 large eggs 
• 1/3 cup Almond milk no flavor
• 2 tablespoons chopped fresh sage
• Fresh thyme
• 1 cup grated Gruyère cheese (optional)
• 4 slices of Bacon
• Parsley to garnish

1. Preheat oven to 425°F. 
2. Slice Bacon and fry in a cast- iron skillet. Remove excess grease, and set aside. 
3. Add , dice onions, and squash in  a baking pan or in cast iron skillet,  toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
4. Roast in oven until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. 
5. In a large bowl, whisk eggs, almond milk, spices and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the baking dish or skillet and return it to the oven.
6.  Continue cooking until eggs are just about set, 6 to 7 minutes. 
7. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Autumn Butternut Squash and Bacon Frittata, right out of the oven

Nom, Nom, Nom! Or Violet says Nommy, Nommy!