For this version I opted by adding some cream cheese frosting on top. I think this makes the cake to be honest. It is not often that I use frosting for my cakes but once in a while is OK and this one taste very lemony so I hope you like it.

My best friend actually tasted some of it and decided to have this cake for her daughter’s birthday party. She liked it a lot so I guess it was a total success.

Now keep in mind that this cake makes quite a big cake. I used a 9×13 baking cake pan. Like I said before, it is not often that I bake cakes that require frosting and are a little bit more elaborate so I opted for making quite a big one so that I could enjoy it for a few days.

Granted this cake is not to be consumed all the time but once piece here and there is perfectly fine. After all, this is not something we have on a regular basis.

On another note, I have about 3 weeks for the torture to begin, school. I hope I have enough time to keep the recipes coming. I anticipate to be able to at least post twice a week. Cooking and baking are things I do to decompress and relax so I know I will have to in order to keep sane.

Well I hope you like this whole wheat blueberry lemon cake. I sure will be making it again soon when I crave a cake and something sweet.

Enjoy!

Whole wheat Blueberry lemon cake

Miryam's original recipe

Yield: 16 servings

Total Time: 1 hour 15 minutes

Ingredients:

• 4 eggs
• 1 cup unrefined sugar
• 1 cup coconut oil, melted
• 1 cup milk of choice
• 3 1/4 cups whole wheat pastry flour
• juice of two lemons
• zest of two lemons
• 2 tsp aluminum free baking powder
• 1/2 tsp aluminum free baking soda
• 1 tsp mexican vanilla extract
• 2-3 cups fresh blueberries
• Pinch of celtic salt

Frosting

• 16 oz cream cheese
• Juice of two lemons
• zest of 1 lemon
• 1 cup natural powdered sugar

 

Directions:

Preheat your oven to 350F. Line the bottom of a 9x13 cake bake pan with unbleached parchment paper and grease and flour the sides. Set aside.

In you stand mixer add the sugar, eggs and vanilla. Combine. Add the melted coconut oil, milk and mix through.

Add the flour, baking powder, baking soda, salt and lemon juice. Mix until you obtain a homogenous mixture. With a spatula fold in the blueberries.

Place cake batter into the prepared baking pan and bake for 45-50 minutes or until a tester inserted in the middle of the cake comes out clean. Let the cake cool completely.

For the frosting. Place all the ingredients in your stand mixer and combine until combined. Frost cake and serve.

Keep leftovers covered refrigerated.

The post Whole wheat Blueberry lemon cake appeared first on Eat Good 4 Life.

Have you ever made your own chia seed jam. If you haven’t you are truly missing out. I have another variation in the blog that is truly equally good.

What I love the most is that they are extremely easy to put together and they require no cooking of any sort. Literally 5 minutes is all you need. I have stopped buying jams, marmalades and anything that resembles that. This is a much economical and healthier way to fulfill this item in my kitchen.

My kids have had this jam with ice cream and yogurt as well as in their peanut butter and jelly sandwich and they have never complaint. Chia seeds are nutritional power houses so it makes me feel good that my kids can have this and incorporate it in their diet.

For this amazing recipe go on over to my friends and nuts.com You are going to be blown away as to how easy and extremely tasty this blueberry chia seed jam truly is.

Enjoy!

Nutrition facts based on the recipe giving 16 tbsp which equals 1 cup.

The post blueberry chia seed jam appeared first on Eat Good 4 Life.

I have not made muffins in for ever but I am glad these gluten free coconut blueberry muffins got made. I was able to double the batch and freeze a few of them to have during the week on the go, as I have been extremely busy with school lately.

As I type this post, I just got back from school, mind you it is 10pm at night. I have still to study to prepare for two exams tomorrow morning that I haven’t even looked at. Fun night ahead!

Anyhow, I won’t bored you with my school details.

These gluten free coconut blueberry muffins are great. I added a couple of scoops of protein powder to the batter because I wanted to increase the protein content of them. This is optional so you don’t have to if you don’t have protein powder on hand.

I need to make them again soon. They went really fast when I made them last and I need to always have some stored healthier snacks for when I need to eat on the go. Perhaps I will tackle the recipe again over the weekend.

To get the recipe for these gluten free coconut blueberry muffins go on over to nuts.com. Make sure you browse their many items they offer. Great nut, seeds, dried fruit and baking items.

Until my next post,

Enjoy!

The post Gluten free coconut blueberry muffins appeared first on Eat Good 4 Life.

The cake was super moist and delicious, and I think this will be a cake that I will be making often.

As you can see in the pictures some of the blueberries were covered in flour. I must confess I failed to dry them after I washed them so while they got tossed in the flour they developed a thick floury coat….. HINT….. dry them well after you wash them :-)

Anyhow, I hope you like this ricotta and blueberry cake as much as we did.

Enjoy!!

Ricotta and blueberry cake

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

1 1/2 cup whole wheat pastry flour
1 teaspoon aluminum free baking powder
1/2 teaspoon aluminum free baking soda
1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese, I used low fat
2 organic eggs
1/4 cup low fat milk
Juice of two limes
1 to 1 1/2 cup fresh blueberries

Directions:

Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.

In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.

Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.

Nutrition facts calculated based on the recipe giving 8 servings.

The post Ricotta and blueberry cake appeared first on Eat Good 4 Life.