Coconut Almond Cake With Blueberry Lemon Glaze

Summer is here! Berries are one of my favorite aspects of summer cooking and eating. They are so high in healing plant compounds, low on the glycemic index, and naturally sweet. I take every opportunity to savor them during their short season. This recipe features blueberries, which are high in phytonutrients that reduce inflammation and oxidative stress in the body. They lower triglycerides and protect cells and blood vessels in the heart. Blueberries improve memory, support the nervous system, and balance blood sugar. Try to eat 1 cup of blueberries daily to reap their health benefits.

Coconut Almond Cake

This cake is gluten-free, grain-free, and high in protein. 

You will need:

• 1/2 cup coconut flour

• 1 1/2 cups almond flour

• 1/4 cup shredded coconut (optional)

• 1 teaspoon baking powder

• a pinch of salt

• 1/2 teaspoon nutmeg

• 1 teaspoon cinnamon

• 1 cup milk of any kind

• 4 eggs, beaten

• 1/3 cup maple syrup

• 1/3 cup unsweetened applesauce

• 1/4 cup coconut oil, melted

Preheat oven to 350 degrees. Melt coconut oil in a 9x9 cake pan in the oven.

Mix all the ingredients together in the order listed. Pour the melted coconut oil into the bowl and mix well. Pour batter into cake pan.

Bake for 30 minutes, or until a toothpick comes out clean when inserted.

Blueberry Lemon Glaze

This is truly the icing on the cake!

You will need:

• 2 cups blueberries, fresh or frozen

• 2 tablespoons maple syrup

• 1/2 teaspoon each: cinnamon and cardamom

• a pinch of salt

• zest of 1 lemon

• juice of 1/2 lemon

Mix all ingredients together in a sauce pan and simmer on medium heat for 5 minutes. Cool slightly before pouring it over the cake. Set aside to cool for 15 minutes. It's even more delicious the next day after the glaze soaks into the cake.

Cooling Desserts for Lingering Evenings

June is here. Firefly season in Vermont. Lupines blooming blue next to ox-eye daisies.

The angelica, black cohosh and feverfew plants tower over the garden, delighted to be its protectors.

Last fall's potatoes are sprouting: it's time to plant them.

The soil is warm enough for winter squash seeds to sprout and peas are almost a foot tall.

At our homestead on Sparrow Farm Road, this is the time we await with delight. 

Whatever summer looks like for you, soak in it.

Sit with the evening and let yourself become absorbed in the pink light as it slowly gives way stars.

Find local raspberries ans strawberries to make an amazing topping for this vegan cheesecake.

Hawai'i Inspiration: Vegan Cheesecake

Recipe by Ani Phyo - courtesy of Alessandra Jann-Jordan

For the crust:

• 1 1/2 cups macadamia nuts (or almonds)

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/2 cup pitted dates

• 1/4 shredded coconut

Chop nuts and dates into small pieces.

Sprinkle with salt and cinnamon. Mix well.

'Flour' bottom of 9 inch spring form pan with shredded coconut. 

Press crust evenly on bottom.

For the filling:

• 3 cups cashews

• 3/4 cup lemon juice

• 1/2 cup honey (or pitted dates)

• 3/4 cup coconut oil

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• 1/2 teaspoon nutmeg

• Water as needed

Place all ingredients in a food processor and blend into a smooth cream.

Add water as needed to make a smooth, thick batter - like pancake batter.

Smooth into pan and place into freezer until firm - about 12 hours. 

Before serving, defrost on a plate 1/2 hour.

Top with fresh, chopped raspberries and strawberries.

Enjoy!