Upbeat Times 17th


Annual Spring Guide 2016 ~HEALTH BEGINS IN THE KITCHEN~


SONOMA COUNTY, CA. ~ Requires Food Processor (such as a Cuisinart), Electric Hand Beater, and 8-inch Square Bak- ing


Pan.


If you like German chocolate


cake, you’ll love


this


lightened version.


Plan eight hours


Ingredients For the


chocolate chip cake: ¼ cup extra-virgin olive oil, plus more for greasing pan 1 tablespoon ground flax seeds 3 tablespoons water 1½ cups King Arthur white whole- wheat flour (or half white and half whole wheat)


¼ cup unsweetened cocoa powder in


advance to allow for soaking, baking, and cooling.


1 teaspoon baking soda 1 teaspoon aluminum-free baking powder


¼ teaspoon salt


½ cup organic cane sugar ½ cup unsweetened soy milk, al- mond milk, or other nondairy milk ½ cup mashed ripe banana 1 tablespoon vanilla


¼ cup vegan chocolate chips


For the coconut-pecan icing 1 cup raw cashews, soaked 6 hours or overnight


4 Medjool dates, pitted and soaked 6 hours or overnight, soak water reserved


1 teaspoon vanilla


2 tablespoons maple syrup 1 cup shredded unsweetened coconut


2/3 cup raw pecans, finely chopped


Directions: Preheat the oven to 350ºF. Lightly grease the baking pan and set aside. Make the cake: Make a flax egg by combining


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UPBEAT TIMES, INC. • April 2016 • 11


UPBEAT TIMES, INC. • April 2016 • 11


German Chocolate – Chocolate Chip Cake by Dr. Joanne Mumola Williams ~ www.FoodsForLongLife.com


the ground flax seeds and wa- ter in a small bowl or cup. Beat with a small fork until the mixture be- comes gooey. Set aside. Com- bine the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Mix well and set aside. In a large bowl, mix the sugar with milk, mashed banana, vanilla, ¼ cup olive oil, and the flax egg and beat with an electric hand beater until thoroughly combined. Add the dry ingredients and beat again until well blended. Fold in the


chocolate chips and pour the batter into the prepared cake pan. Bake until a tooth- pick inserted in the middle comes out clean, 20 to 25 minutes. Remove from the oven and place on a rack until completely


cooled. Make the icing: Drain and rinse the ca- shews and place them in a food pro- cessor fitted


with an S blade. Drain the dates, reserving


their soak water. Add the dates, ¼ cup of the reserved soak wa-


ter, the vanilla, and the maple syrup to the food processor and process until very smooth, scraping the sides down when necessary. spoon of


Set aside 1 table- the shredded coco-


nut and add the remainder to the food processor; pulse sev- eral times until it’s combined. Place in a bowl and stir in the chopped pecans. Invert the pan onto a platter


and release the cooled cake. Spread the icing evenly over the top. Sprinkle the iced cake with the remaining tablespoon of coconut. Store the cake in the refrigerator until you are ready to serve.


Nutrition


Per serving: 258 calories, 15 total fat, 5 g saturated fat, 181 mg omega-3 and 1,979 mg omega-6 fatty acids*, 0 mg cholesterol, 4 g protein, 29 g carbohydrates, 4 g dietary fiber, and 142 mg sodium.


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