Turkey Muffins

By Elizabeth Brown, MS, RD; Photography Peter Chou

TURKEY TIP: Look for “ground turkey breast meat,” otherwise you may get meat from the leg of the turkey, which contains 15 percent more fat.

POULTRY COOKING TIPS: 
• Ground poultry should be cooked to an internal temperature of 165F. Insert a thermometer into the ground meat on an angle to get the best temperature reading.

ROSEMARY: Adding this herb to prepared meat dishes may decrease the presence of harmful fats that form during cooking.

SWEET SPUDS: Not only do they up the slimming fiber content, sweet potatoes act as the emulsifier in this recipe, working like an egg to make everything stick together.

Turkey Flaxseed Muffins 
Ready in 40 minutes • Makes 12 servings

1 lb ground turkey breast meat
½ cup ground flaxseed (¼ cup whole flax ground in a coffee grinder yields ½ cup ground)
3 tbsp grated Parmesan
3 sprigs fresh rosemary, minced
3 cloves garlic, crushed or minced
1 large sweet potato, quartered and cooked
1 egg, beaten
¼ tsp coarse sea salt
Cooking spray

1. Preheat oven to 375F.
2. In a food processor, combine all ingredients and pulse until everything is well blended. If you don’t have a food processor, mash the sweet potatoes with a fork and combine well with the other ingredients using clean hands.
3. Spray a 12-muffin tin with cooking spray. Evenly divide mixture amongst muffin tins. Bake for 30 minutes. Let cool before serving.

Keep Up With Your Workout This Holiday Season

Don’t sweat the small stuff this holiday season. Relax your mind and body with these strategies.

By Paige Greenfield; Photography Paul Buceta; Model Linda Minard

1. Stay consistent with your workouts, even when traveling. One way to do it? Research what equipment will be available at your hotel and create a program tailored to the facility, advises Julie Bonnett, Oxygen fitness model and physique consultant in Winnipeg, Canada. You can also plan several jogging routes before you arrive so you can exercise while exploring your surroundings.

2. Stretch during your warm-up. “Sometimes it can be overwhelming to plan your workout beforehand, so stretching lightly first will help you establish what body parts are already sore and which are feeling fresh,” Bonnett says. “Then, create your workout to target the less-tired areas.” Listening to your body, rather than planning a full routine ahead of time, will save you time and make for a less stressful trip.

3. Begin your day with your workout. The sooner you get it done, the less likely other obligations will stand in the way of fitting it in.

4. Multitask during cardio. Write out your gift list while on the upright bike, or time your treadmill run to watch your favorite TV show at the gym. “I even start laundry and throw a tray of chicken in the oven before one of my at-home fat-burning spin sessions,” Bonnett adds. With less to do after your training session, you’re more likely to feel calm.

5. Keep a workout blog. Journal your workouts, or post a gym picture each day to Facebook, Instagram or Twitter. When others know about your accomplishments, you will feel more accountable and be more motivated to make time for exercise.

6. Make room in your wardrobe. With all of the great sales this time of year, who doesn’t splurge a little on herself? Each time you purchase something new – or receive clothing as a gift – get rid of one item in your closet that you no longer wear.

How To Shop For Snacks

http://www.fitnessmagazine.com/videos/m/32071995/how-to-shop-for-healthy-snacks.htm#q=bclid33710611001

How To Shop For Salad

http://www.fitnessmagazine.com/videos/m/32071996/how-to-shop-for-healthy-salads.htm#q=bclid33710611001

Shopping For Fruits And Vegetables

http://www.fitnessmagazine.com/videos/m/32071989/how-to-shop-for-fruits-and-vegetables.htm#q=bclid33710611001

How To Choose Yogurt

http://www.fitnessmagazine.com/videos/m/32071993/how-to-choose-the-right-yogurt.htm#q=bclid33710611001

How To Shop For Healthy Oils

   




http://www.fitnessmagazine.com/videos/m/32071992/how-to-shop-for-healthy-oils-and-fats.htm#q=bclid33710611001

The Power Abs Workout

 

 

http://www.fitnessmagazine.com/workout/abs/exercises/power-abs-workout/?page=1

Best Ab Exercises from Around the World

By Stefani Jackenthal

How It Works

To summer-ize your waistline in record time, take this around-the-globe tour of the top tummy toners. Do two sets of each move, completing all 10 in any order to target your abs from every angle. (Or pick a few to add middle-whittling power to your regular routine.) All you'll need is a single two-pound dumbbell and a resistance band

Afata

Trainer: Anna-Rita Sloss, creator of the Hot Hula class at 24 Hour Fitness
Targets: Ab and obliques

• Stand with feet close, right hand on hip, left arm raised so bent elbow is near shoulder level in front of you.
• Contract abs as you trace a box with hips: Softly bend right knee and lift right heel as you jut right hip forward (pelvis tips up).

Follow this link for video instructions:

http://www.fitnessmagazine.com/workout/abs/exercises/best-ab-exercises-from-around-the-world/?page=2

Egg Substitutes

These can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.

Keep in mind: They may affect the taste or texture of the final product.

Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

• 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
• 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
• 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
• 1 TBS vinegar + 1 tsp baking soda
• 2 TBS lemon juice + 1 tsp baking soda
• 1 TBS cornstarch + 3 TBS water
• 2 TBS arrowroot flour
• 2 TBS potato starch
• 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
• 1 tsp yeast dissolved in 1/4 cup warm water
• 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
• 2 TBS applesauce
• 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
• Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
• Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
• Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.

Flax Seed Mixture:
*equivalent for 1 egg
1 TBS flax seed (ground)
3 TBS water

• Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
• Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.

Homemade Substitute:
*1/4 cup = 1 large egg
6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

• Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.

Home Improvement: Jackie Warner's At-Home Circuit Workout

http://www.fitnessmagazine.com/workout/lose-weight/total-body/home-improvement-jackie-warners-at-home-circuit-workout/?sssdmh=dm17.626706&esrc=nwycdi111212

Stretches to Help You Sleep Better Tonight

http://www.fitnessmagazine.com/workout/express/10-minute/stretches-to-help-you-sleep/?sssdmh=dm17.629934&esrc=nwftn111212

Fight Arm Flab in 10 Minutes

http://www.fitnessmagazine.com/workout/arms/express/fight-arm-flab-in-10-minutes/?sssdmh=dm17.631172&esrc=nwfitdailytip111312c

The 15-Minute Kettlebell Blasters Workout

http://www.fitnessmagazine.com/workout/express/20-minute/kettlebell-abs-butt-thighs-workout/?sssdmh=dm17.631172&esrc=nwfitdailytip111312c

Two Potato Salad Recipe with Sweet Potatoes

.

2 large sweet potatoes, peeled, diced

2-3 large Yukon gold potatoes, peeled, diced

Sea salt

Cracked pepper, to taste

Extra virgin olive oil, as needed

Apple cider vinegar, to taste (use a clean, light vinegar- not too strong)

2-3 teaspoons dill

Sliced or chopped red or purple onion, to taste

Place the cut potatoes into a pot of fresh salted water and bring to a boil. Cook until the potatoes are fork tender- about 20 minutes. Drain well.

Season with sea salt and cracked pepper. Sprinkle with apple cider vinegar. Drizzle with olive oil. Add the dill and onion. Toss gently to combine.

Taste test.

Keep adding vinegar, sea salt and olive oil a sprinkle at a time; and toss; until the salad achieves the flavor you prefer.

Note- I add a lot of vinegar because I love the combination of vinegar, sea salt and potatoes. So I add more than I expect to usually, based on tasting. That's why it's so important to taste test while you're seasoning.

A recipe is only a blueprint. You have to engage your own senses.

One flavor tip:  It's better to season assertively when it comes to potato salad- especially if you're going to chill it before serving. Chilling dulls the flavors. You'll often need more than you think.

Serve this two potato salad warm... Or cover and chill it for serving later. It's also good cold.

Serves 4-5.

Red Quinoa Recipe with Roasted Butternut Squash, Cranberries and Pecans

Red quinoa is a tad crunchier than the usual quinoa I cook, so I add a bit more water to make it softer. If you like your quinoa al dente, use a grain to liquid ratio of 1:2 with red quinoa. If you prefer it a little softer, add another 1/4 cup water.

 

Ingredients:

1 cup red quinoa

1 smallish butternut squash, peeled and diced

1/2 cup fresh or frozen cranberries, halved or chopped as you prefer

1/2 of a medium red onion, diced fine

1 clove of garlic, minced
Olive oil
Agave Nectar, to taste
Sea salt

A sprinkle of ginger and/or curry, to taste

1/2 cup chopped pecans
2 tablespoons fresh chopped parsley

Sea salt and ground pepper, to taste

Instructions:

Preheat the oven to 375ºF.

Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. As mentioned above, if you like it softer, add an additional 1/4 to 1/2 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot, according to package directions.

In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of agave nectar- not too much. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender- about 15 to 20 minutes.

Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.

In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture. Add in the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with some fruity extra virgin olive oil and toss to coat. Serve warm.

Makes 4 servings.

Gluten-Free Pumpkin Bread Recipe with Walnuts

.
If you don't care for walnuts, use pecans

Ingredients:

1 1/2 cup sorghum flour
1/2 cup coconut flour

1/2 cup brown rice flour

1/2 cup hazelnut flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup cocoa palm sugar

1/4 cup stevia Cain sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options

Instructions:

Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours,  baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

Makes a large 9-inch loaf.

Gluten Free Cornbread Dressing/Roasted Acorn Squash

 Roasted Acorn Squash Recipe

Ingredients:

Half a medium acorn squash per person
Olive oil
Agave  nectar
Sea salt
Vegan buttery spread

Instructions:

Crank the oven to 400ºF.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan).

Drizzle the squash with fruity olive oil and some Agave nectar  until it collects in the hollow. Season with sea salt. Add a pat of vegan butter in the middle.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is.

Or...

Pour off the agave syrup and save it.  Stuff the squash with  cornbread dressing(See below); pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila!

A vegan holiday entree.

Gluten-Free Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any rustic textured gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Ingredients:

1 pan of gluten-free cornbread (or a dozen corn muffins)*
4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large crisp apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries (or dried)

1 cup light GF vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Instructions:

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread  (you can leave out the green chiles in this recipe, if you like; or keep them in for an unexpected New Mexican flavor spike). Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze. You could also make corn muffins, if you prefer.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

Preheat the oven to 325ºF.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

• Use for stuffing roasted acorn squash (see above for roasting squash).

• Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

• Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Applesauce Crumb Cake Recipe with Cinnamon

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup cocoa palm sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic  unsweetened applesauce

For the topping:

1/3 cup cocoa palm  sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Applesauce Crumb Cake Recipe with Cinnamon

We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts.


Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut, chestnut or almond flour
1 1/3 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/4 teaspoon nutmeg
3 organic free-range eggs, beaten
1/2 cup expeller pressed canola oil or coconut oil
1 tablespoon bourbon vanilla extract
1 cup organic applesauce

For the topping:

1/3 cup light brown sugar
3 tablespoons sorghum flour
3 tablespoons organic coconut oil
1 teaspoon ground cinnamon

Instructions:

Preheat the oven to 350ºF. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.


Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

Can Detox Help You???

http://drhyman.com/blog/2010/05/12/can-detox-really-help-or-is-it-just-a-celebrity-fad/