Forget the oven today and let’s make it raw! How about a sweeter than sweet Raw Carrot Cake? This fantastic dessert is sure to please everyone.

Raw Carrot Cake

Preparation Time: 20 minutes

Total Time: 100 minutes (including 60 minutes of refrigerator time)

Makes 9″ cake

Crust

Ingredients

2 cups of organic raw almonds

1/2 teaspoon of Kosher salt

1/2 cup of organic Medjool dates

1/3 cup of organic and raw agave syrup

1/2 cup of organic and raw sunflower seeds

Directions

1. Line a 9″ pie pan with parchment paper. Set aside.
2. Place the almonds into a grinder. Grind until the almonds are finely grounded. Set aside.
3. Take the Medjool dates and chop up finely. Set aside.
4. Place the grounded almonds, chopped dates, salt and agave syrup into a Cuisinart. Blend until creamy.
5. Place the mixture into a large bowl and add in the sunflower seeds. Mix well with a wooden spoon.
6. Add the mixture into the 9″ pie pan. Press the mixture into the pie pan evenly. Set aside.

Filling

Ingredients

2 cups of organic carrots

2 cups of organic pineapple

1/3 cup of organic raw cashews

Directions

1. Peel and wash the carrots. Chop into small pieces and set aside.
2. Peel and cut the pineapple. Rinse off and set aside.
3. Place the cashews inside of a grinder. Grind until finely grounded. Set aside.
4. Place the carrots, pineapple, and cashews into the Cuisinart. Blend until the ingredients are combined.
5. Spread the filling evenly onto the crust.
6. Place the pie pan and contents into the refrigerator for 30 minutes.

Frosting

Ingredients

1 1/3 cups of organic raw macadamia nuts

2 cups of organic Medjool dates

1/4 cup of organic and raw agave syrup

1 organic lemon

Directions

1. Place the macadamia nuts into a grinder. Grind until finely grounded. Set aside.
2. Chop the Medjool dates into small pieces. Set aside.
3. Juice the lemon, remove the seeds and set aside.
4. Place the finely ground macadamia nuts, chopped Medjool dates, agave syrup and lemon juice into the Cuisinart. Blend until creamy.
5. Spread the frosting overtop the already chilled filling and crust.
6. Place into the refrigerator for 30 minutes.

Raw Carrot Cake

Raw Carrot Cake

Sprinkles and kisses,

P.S.

Does anyone like it raw as much as me?

My Sweet Sundae Sunday is getting the shaft since I’ve been traveling around (just left Puerto Rico and am now in Park City, Utah) but all is good because my sister, Mrs. Honeybuns, is saving the day with her delicious Organic Peanut Butter Cookies. Thanks sis! Looks like there are two bakers in the family (no comment on who taught who).

Organic Peanut Butter Cookies

Preparation Time: 2 minutes

Total Time: 20 minutes

Makes a baker’s dozen

Ingredients

1 cup of raw organic peanut butter

1 cup of organic pure sugar cane

1 free-range egg

organic extra virgin olive oil

Directions

Preheat oven to 350 degrees

1. Drizzle olive oil over a cooking sheet and spread evenly using a paper towel. Set aside.
2. In a medium size bowl add the sugar, peanut butter and egg.
3. Mix together with a wooden spoon until the ingredients are well blended.
4. With a regular spoon scoop out the batter and place onto the cooking sheet (remember that there should be around a dozen cookies so don’t make the scoops too big).
5. Place into the oven for 16-18 minutes.
6. Take the cookies out and place onto a cooking rack for 3 minutes
7. Serve!

Mrs. Honeybuns' Organic Peanut Butter Cookies

Sprinkles and kisses,

P.S.

Sorry Dick! Mrs. Honeybuns is taken!!!

Traveling is fun but it’s definitely hard to stay gluten-free while away. Thank goodness I remembered to pack some Gluten-free Mini Banana Bread for not only my sweet tooth but also for Dick’s.

Gluten Free Mini Banana Bread

Preparation Time: 10 minutes

Total: 45 minutes

Makes 12 muffins

Ingredients

2 cups of organic, gluten free, pure white rice flour

1 cup of organic sugar cane

1 1/2 teaspoons of baking powder (I prefer Hain Pure Foods Baking Powder, Sodium Free and Gluten Free)

1/2 teaspoon of baking soda (I prefer 365)

1/4 teaspoon of kosher salt

1/2 teaspoon of organic ground cinnamon

2 large organic eggs

4-5 large organic bananas that are starting to brown

1/2 cup of organic extra virgin olive oil

1 cup of organic raw walnuts (optional)

Directions

Preheat oven to 350 degrees

1. Drizzle a bit of olive oil onto a piece of paper towel and rub it into each muffin cup. Set aside.
2. Place all of the bananas into a bowl and mash up using a large fork. Set aside.
3. Put the cup of walnuts into a zip lock and break up using a cooking mallot. Set aside.
4. In a large bowl mix together all of the dry ingredients which include 2 cups of rice flour, 1 cup of sugar cane, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 1/2 teaspoon of ground cinnamon.
5. In a medium bowl beat the two eggs.
6. Add the mashed up bananas and 1/2 cup of extra virgin olive oil to the eggs and mix together.
7. Add the egg/banana/olive oil mixture to the large bowl of dry ingredients. Mix well.
8. Add the walnuts to the blended mixture. Mix well.
9. Using a medium spoon, fill each muffin cup full.
10. Place the muffin tray into the oven for 30 minutes.
11. Let the muffins cool for at least 5 minutes ontop of a cooking rack.

Tip

Make sure to use the toothpick test on the muffins before placing them on the cooling rack.

Gluten-free Mini Banana Bread

Gluten-free Mini Banana Bread

Sprinkles and kisses,

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

Alright Dolls, put your finest piece of lingerie on and get that cute little booty into the kitchen…we are baking organic, gluten-free, dairy free blueberry muffins today and they are scrumptious!

Gluten Free & Dairy Free Blueberry Muffins

Preparation Time: 8 minutes

Total: 33 minutes

Makes 12 muffins

Ingredients

2 cups of organic, gluten-free, pure white rice flour

2 teaspoons of baking soda

2 teaspoons of sodium free, gluten free baking powder

1 teaspoon of kosher salt

1 teaspoon of all natural xanthan gum

1 teaspoon of organic ground cinnamon

1/2 cup of organic extra virgin olive oil

2/3 cup of organic light agave nectar

2/3 cup of organic rice milk

1 tablespoon of organic vanilla extract

I cup of fresh, organic blueberries

Directions

Preheat oven to 325 degrees

1. Lightly cover a muffin pan with organic extra virgin olive oil. Set aside.
2. In a large bowl, combine 2 cups of rice flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of kosher salt, 1 teaspoon of xanthan gum and 1 teaspoon of cinnamon. Whisk together.
3. In a small bowl, combine 1/2 cup of extra virgin olive oil, 2/3 cup of light agave nectar, 2/3 cup of rice milk and 1 tablespoon of vanilla extract. Whisk together.
4. Combine both the dry and wet ingredients in the large bowl and mix together using a wooden spoon. Stir until well blended and smooth.
5. Using a spatula, fold 1 cup of fresh blueberries into the batter.
6. Fill each muffin cup 1/3 full with the batter.
7. Place the muffin pan on the center rack and bake for 15 minutes.
8. Rotate the muffin pan 180 degrees and bake for another 10 minutes.
9. Let the muffins stand for 15 minutes on a cooling rack before serving.

Tip

Make sure to use the toothpick test on the muffins before placing them on the cooling rack.

Gluten-free & Dairy free Blueberry Muffins

Gluten-free & Dairy free Blueberry Muffins

Make sure you put Dick to use and have him wash the dishes.

Sprinkles and kisses,

The sun is bright and I’m feeling alright.

So glad it’s Sweet Sundae Sunday.

I had such a hard time figuring out how to make gluten-free and vegan sugar cookies this past week. I actually had to make them twice because the first time I ruined the batch of cookies by using olive oil instead of raw cashew butter. In the end they turned out great!

White House Sugar Cookies

Preparation Time: 5 minutes

Total Time: 50 minutes

Servings 2 1/2 dozen

Ingredients

1 1/2 cup of raw organic cashew butter

1 1/4 cup of organic pure sugar cane

3 cups of organic white rice flour

1 1/4 teaspoon of organic xanthan gum

1 teaspoon of Kosher salt

1 1/4 teaspoon of organic vanilla extract

1 cup of almond drink

a dash of  organic extra virgin olive oil

Directions

Preheat oven to 350 degrees

1. Grease a baking sheet using a dash of olive oil and spread by using a piece of paper towel.
2. Combine raw cashew butter, pure sugar cane, white rice flour, xanthan gum, salt and vanilla extract into a large bowl.
3. Mix together as much as possible.
4. Add 1/2 cup of almond drink to the large bowl.
5. Begin to mix the ingredients using your hands.
6. Add the other 1/2 cup of almond drink to the large bowl and continue to mix all the ingredients together using your hands.
7. With a spoon, take the batter and roll into balls.
8. Place on a baking sheet.
9. Once the baking sheet is full (you should be able to fit almost 2 dozen on it) place inside the reheated oven and bake for 40 minutes.
10. Place the cookies on a cooling rack and let stand for at least 15 minutes before serving.

Tip

The center of the cookies will be a bit raw which is actually more tasty and completely safe since there are no animal ingredients.

White House Sugar Cookies

Sprinkles and kisses,

Photograph by Tim Melideo

Ooh la la! Chocolate cake without having to bake! I’m not being handcuffed to the stove today.

The handcuffs used in my pin-up shot were a gift from one of New York City’s finest. Thanks Detective Dick!

I’m a bit under the weather today due to my fabulous going away party I had last night.  It’s official, I’m moving to Hawaii but don’t you worry, I’m taking you with me.

Thank you to all the Dicks and Dolls who came by to Porch to celebrate. New York City will forever be my home and I shall return.

This chocolate cake not only takes 10 minutes to make (yes, 10 minutes) but it’s also gluten-free!

This recipe is from Andrea at Give it to me Raw. Below, you’ll find it done Miss Poundcake style!

Raw Flourless Chocolate Cake

Preparation Time: 5 minutes

Total: 10 minutes

Serves 6

Ingredients

3 cups of raw organic walnuts

2/3 cup of organic cacao powder

20 pitted madjool dates

1 teaspoon of organic vanilla extract

A pinch of kosher salt

1/8 cup of organic shredded coconut

Directions

1. Place 3 cups of walnuts and a pinch of salt into a Cuisinart. Set to pulse. Blend until the walnuts are about the size of a grain of sand you’d find on a beach.
2. Add 2/3 cup of cacao powder and 20 pitted dates into the Cusinart. Set to pulse. Blend until the mixture begins to stick together.
3. Place the mixture on a cake plate.
4. Mold into a desired shape.
5. Sprinkle 1/8 cup of shredded coconut over the cake.

Sprinkles and kisses,