Blog | Recipes

Pina Colada Cake (Gluten Free)

January 13, 2021
Pina Colada Cake

I love the delicious tropical pineapple + coconut combination that creates the famous pina colada flavor. And that’s coming from a hardcore chocolate-lover, so you know that says something.

Recipe Behind The Scenes

The idea of making this cake was not so much about baking, but of finding a way of not throwing out my pineapple peel. In the past, I had come across a few recipes that use the peel of this majestic fruit. But if I am being honest, it just never sounded that appealing. I mean what are the chances of pineapple peels tasting good?

Over the weekend, while shopping for my plastic-free produce options, I decided to get a pineapple as my fruit for the week. I bought the entire pineapple – crown and all, and was determined to throw out as little as possible.

After peeling and chopping my pineapple this is what was left behind. 1. The crown (that sadly did go to the trash), 2. the hard core center (that became a delicious pineapple and mint juice), 3. the peel (huuuum, decisions decisions – time to experiment!).

A quick google search later and I found my recipe inspo candidate. From a pineapple cake recipe I decided to tweak and create a pina colada cake. Because who doesn’t love Pina Coladas…and getting caught in the rain ;).

The first step – and the entire reason why I made this cake – is to make an infused pineapple water using the peel. Surprisingly, this was a pretty simple step in the process. It’s mainly boil the peel in water, blend, and strain. The liquid you get left behind is like a pineapple tea of sorts that will be added to the cake dough for flavor and incredible moistness (P.S. – don’t you love that word?).

Why I Love This Recipe

I loved how this recipe came out. It has more of a subtle pineapple flavor than I expected. But I do prefer this over the punch in the face artificial flavors you usually get. If you do want a stronger pineapple flavor, I think adding some of the fruit should do the trick. Either through a homemade jam to top or even making a type of upside down pineapple cake.

But the main reason I love this recipe is that it creates a way of making sure you use most of the fruit. One of the main lessons that I’m learning with having my own garden is how much work, time, and love goes into growing ONE fruit or veggie. It really puts things into perspective for me. It made me appreciate food even more.

Anyways, that’s some of the behind the scenes of this recipe. I hope that you give this a go and can’t wait to hear how it goes for you. It might seem like it has extra steps, but honestly, once you have your infused water, it’s super quick to make.

And if you are ready to embark in a deliciously nourishing journey to eating in a way that’s in alignment with your body, mind, soul, AND planet, make sure to check out The Green Way – Eating Healthy & Sustainably. The Green Way is my online program that debunks the idea that eating healthy AND sustainably is expensive, complicated, and time consuming! Learn more about The Green Way right HERE.

Pina Colada Cake

Pina Colada Cake Recipe

Ingredients:

  • 1 cup pineapple infused water (using pineapple peel)
  • 1 cup sugar (I used 1/2 brown and 1/2 coconut)
  • 1/2 cup coconut oil (melted)
  • 1 egg
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 tsp baking powder
  • Coconut shreds and pineapple to top

Instructions:

  1. First make the pineapple infused water. Boil the peel of an entire pineapple in a pot with 4-5 cups of water for about 25 minutes. Blend using a blender and strain liquid. The liquid is what you’re going to use for the recipe. The pulp left behind you can toss in your garden to give it a little boost. I added mine to my herb garden.
  2. To make the cake, start by preheating the oven to 350 degrees F.
  3. In a medium bowl, add the dry ingredients (flour and baking powder) and mix well.
  4. In a blender add the cooled pineapple water, sugar, oil, and egg and blend well.
  5. Pour the wet ingredients over the dry ingredients and using a whisk mix well until there are no longer clumps.
  6. Bake for 40 minutes in a square baking dish coated with a little bit of oil to avoid sticking.

Pina Colada Cake

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Sweet Potato Chocolate Truffles

December 17, 2020
Sweet Potato Chocolate Truffles

I know. Sweet potato and chocolate? What are you thinking Raisa? But hear me out. This recipe is just about the yummiest. The sweet potatoes don’t only add nutrients, but they add a light, airy, and creamy consistency at the same time. And I promise you that when it comes to flavor, the superstar of the recipe is the chocolate.

But I am The Nutrinut, so let’s talk a little about some of the benefits of having a dessert with simple, wholesome, and nourishing ingredients.

You might know this about me already, but in case you didn’t, I love having dessert. And I really LOVE chocolate. Although there is nothing wrong with having dessert, I do have to say that we should always aim for a more nourishing option. Because every meal (including dessert) is a brand new chance that we have to give our bodies amazing nutrition. So why not take it? Especially if it can be done in a delicious way. You CAN have your cake and eat it too!

And this sweet potato chocolate truffle does just that. The sweet potatoes bring vitamins like vitamin A and E along with fiber and protein. And there’s a good reason cacao is a superfood. It’s a lovely source of antioxidants.

Yes, like in most desserts, there’s sugar. But that’s exactly why you want to have a dessert that has fiber. Fiber will help you feel satisfied quicker and it also helps avoid the blood sugar spike and drop. You can think of fiber kind of like an antidote of sugar.

I think I’ve given you some good reasons to give this one a go, so let’s jump to the recipe, shall we?

Sweet Potato Chocolate Truffles

Sweet Potato Chocolate Truffles Recipe

Yields: 16-18 truffles

Ingredients:

  • 1 sweet potato cooked and peeled
  • 1/4 cup sugar (I used brown)
  • 3 TBSP cacao powder
  • 1 TBSP coconut oil
  • Chocolate sprinkles or extra cacao powder to cover

Instructions:

  1. Cook the sweet potato – I boiled mine. The peel comes off very easily after it’s cooked.
  2. Mash well the sweet potato. You can even do this using a food processor to make sure there are no pieces of sweet potato left behind.
  3. In a pan, place all the ingredients. Cook over medium heat for about 3-5 minutes, mixing well with a spoon.
  4. Transfer to a plate and allow it to cool in the fridge for about 1 hour.
  5. Roll into little balls using your clean hands and cover in chocolate sprinkles, cacao powder, or crushed nuts.

Sweet Potato Chocolate Truffles

The Nutrinut Notes and Tips:

Keep these in the fridge for up to 1 week in a covered container.

Also, days 2-5 is when this recipe is the yummiest for me :). Allowing the ingredients to sit together overnight in the fridge really takes the flavor to the next level.

And last but not least, make sure to check out Meal Prep Like A Boss to enjoy deliciously healthy, simple, and stress-free meals every single week!

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Blog | Recipes

Decadent Red Wine Brownie

December 2, 2020
Decadent Red Wine Brownie

Makes 9-12 Brownie Squares

Ingredients:

  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar (use a little more if your chocolate chips have more than 51% cacao)
  • 2 TBSP cacao powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1/2 cup red wine (I’ve been really enjoying this brand)
  • 1/4 cup neutral flavor oil (canola oil or vegetable oil)
  • 1 TBSP apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (51% cacao)

Instructions:

  1. Preheat the oven to 325 degrees F.
  2. Cover the bottom of baking dish with parchment paper. You can use an 8×8 pan or a small rectangle baking pan. Just make sure your pan is not too big or the brownie will come out very thin.
  3. In a bowl, mix all your dry ingredients (flour, sugar, cacao, baking soda, and salt). Set aside
  4. Melt dark chocolate chips. I melted mine using the microwave heating up 30 seconds at a time to make sure you don’t burn the chocolate. Set aside.
  5. In another medium bowl, mix your wet ingredients (wine, oil, apple cider, and vanilla extract).
  6. Combine the wet ingredients with the dry ingredients and mix well using a whisk.
  7. Next, add in the melted chocolate and mix until evenly combined. You don’t need a mixer for this, just a whisk will do.
  8. Pour batter in baking dish and bake for 25 minutes.
  9. Let brownie cool for about an hour before cutting into it.
  10. Store brownie in the fridge in a covered container.

To decorate: after baked and cooled, powder with confectioners sugar or cacao powder.

NUTRINUT TIP: This brownie is like fine wine, it becomes even tastier on days 2 and 3. 😉

Decadent Red Wine Brownies
Decadent Red Wine Brownie
Enjoying a glass of wine while baking 🙂

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Chocolate Crunch Squares

November 12, 2020
Chocolate Crunch Squares

Makes 8 squares

Ingredients:

  • 1/2 cup dark chocolate chips
  • 1/3 cup puffed rice (or puffed quinoa or amaranth)
  • 1/2 TBSP coconut oil
  • 1 tsp vanilla extract

Instructions:

  1. Melt dark chocolate chips with coconut oil in a bowl. I microwaved mine for about 30 seconds. Note: when using the microwave to melt chocolate, do it in short times – 30 seconds at time max.
  2. Mix in the puffed rice and vanilla extract.
  3. Transfer chocolate to silicon square-shaped molds.
  4. Refrigerate for at least 2 hours.
  5. Once chocolate is set, remove from mold and enjoy!

Chocolate Crunch Squares
Chocolate Crunch Squares

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Veggie Lovers Quiche (Vegan & GF)

October 9, 2020
Veggie Lovers Quiche

Yields 4 small quiches / Time to make: 30 minutes

Ingredients:

Crust:

  • 1 can chickpeas (drained and rinsed)
  • 3 TBSP oat flour (I make mine using a food processor)
  • 1 TBSP white rice flour
  • 1 TBSP olive oil
  • 1 tsp salt

Quiche filling:

To make cream

  • 8 oz organic tofu (about 200g)
  • ¼ cup unsweetened almond milk
  • ½ TBSP garlic powder
  • ½ tsp salt
  • ½ tsp smoked paprika
  • Black pepper to taste

  • 4 garlic cloves minced
  • 1 cup or more of chopped veggies of choice (I used a mix I had of corn, peas, carrots, and spinach).
  • Extra olive oil to cook
  • 4 mini pie pans

Instructions:

  1. Preheat the oven to 395 degrees F.
  2. To make the crust, in a medium bowl, mash the chickpeas with a fork. Add the rest of the crust ingredients and mix (knead) well with your clean hands until it forms a smooth dough.
  3. Divide dough in 4 and cover each mini pie pan using the tips of your fingertips to press down.
  4. Bake the crust for 15 minutes.
  5. While the crust is in the oven, start with the quiche filling by blending all the cream ingredients until it forms a smooth consistency. You don’t need a fancy blender for this.
  6. In a medium pan, cook the minced garlic cloves in medium heat. Add the veggie mix and allow to cook for a couple of minutes. Lastly, add the tofu cream and stir. Allow the quiche filling to cook for a minute or so. Give it a try and tweak your seasoning.
  7. Remove crust from the oven, pour cream in each mini quiche and take it back to the oven for an extra 15 minutes.

Enjoy!

Veggie Lovers Quiche

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