If you are someone who suffers from food sensitivities, allergies or likes to eat healthy, the holidays can be quite challenging.
Trust me, this is something that I personally deal with for every holiday and family gathering. Here are some tips and tricks I have learned overtime to make the holidays a bit more enjoyable:
- Be honest: People aren’t going to know what you can and cannot eat if you don’t tell them. Even setting aside some potatoes without cream, or some veggies without butter is a simple solution.
- Eat before: there isn’t much more to this other than be prepared for the worst! There is nothing worse than going hungry.
- Volunteer to bring a dish: that way you know whats in it!
- Enjoy yourself: If you’re someone who will still indulge in the odd thing that might make them a little bloated, then don’t feel guilty about doing so if its truly something you feel comfortable with doing!
- Be patient: many people will question the way you eat whether it’s from food sensitivities, personal beliefs, and health and wellness goals. Take time to explain to them why you are eating a certain way so they are educated on the subject.
Grain & Gluten-Free, Dairy-Free Chocolate Cake with Peanut Butter and Caramel Layers
Who doesn’t love a good ol’ slice of chocolate cake?! If you don’t then we might not be friends…
All kidding aside, chocolate cake and other treats, often feel out of reach for many people suffering from food sensitivities or who follow certain dietary protocols. However, there are so many great alternatives to suit people’s needs that we can all enjoy treats! This grain-free cake is also gluten-free and vegan! Can’t have nuts? Change the flour to something you can have, use a seed instead of cashews and sub the peanut butter for sunflower seed butter! This recipe can also be pretty close to paleo with a few swaps, mainly leaving out the peanut butter and caramel layers which include cashews, chocolate chips and peanut butter.
Remember – everything in moderation. Don’t deprive yourself and if you are someone who has food sensitivities and dietary requirements, you can still make room for the foods you love!
- 1 1/2 cup almond flour
- 4 chia eggs (12 tbsp water with 4 tbsp chia seeds – let sit for 5 minutes)
- 1/2 cup melted coconut oil
- 1 1/5 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 cup pure maple syrup
- 1/4 cup plant-based milk
- 15 pitted medjool dates
- 2 cups soaked cashews (at least 2 hours)
- 1/4 cup pure maple syrup
Peanut Butter Chocolate Layer
- 2 tbsp coconut oil
- 1/2 bag chocolate chips
- 2 tbsp pure maple syrup
- 2 tbsp peanut butter
- Preheat oven to 350F
- Mix dry and wet ingredients separately and then combine
- Combine in two greased 6 inch round cake pans
- Bake for 40 minutes
- In the meantime make Caramel Layer by combining all the ingredients in a food processor. Set aside.
- Remove cake from oven and let cool completely
- Make Peanut Butter Chocolate Layer by combining all ingredients in a saucepan on low and melt completely.
- Add caramel mix to first layer (I find it easier to spread with my hands)
- Add second cake layer and then spread peanut butter chocolate layer all over.
- Serve immediately or put it in the fridge to let cool (I like it cool better!)
Tip! If you have extra batter then you can make little cupcakes!