Chocolate Maya Nut Cake

(you might also like this recipe for Mayan Banana Bread)

“With one tree able to produce as much as 400 pounds of food a year, using the Maya nut prevents rain forest clear-cutting to harvest other foods and increases populations’ food supplies. Dried, the Maya nut can be stored for up to five years — a lifeline for regions with frequent drought.

The Maya nut has high levels of nutrients including protein, calcium, fiber, iron and vitamins A, E, C and B…

It is also less susceptible to climate changes than the crops that had been brought in to replace it.”  -CNN

Chocolate Maya Nut Cake

Chocolate Maya Nut Cake

Adapted from a recipe by The Equilibrium Fund

1 1/2 cups sprouted wheat flour
1/2 cups Maya nut, ground
1/4 cup raw cacao powder
1 teaspoon aluminum-feee baking soda
1/2 teaspoon sea salt
1/2 teaspoon true cinnamon
1/3 cup panela or other non-refined sweetener
1 cup strong coffee (use decaf if you prefer)
1/2 cup virgin coconut oil
2 teaspoons coumarin-free Mexican vanilla
2 tablespoons organic cider vinegar

Grease an 8″ deep-dish pie pan (or two 4-inch ramekins) with coconut oil.  Sift together the dry ingredients.  Combine the wet ingredients in a separate bowl, then slowly stir back into the dry ingredients.  Pour the batter into the pie pan and bake at 350 degrees for about 25-30 minutes, or until a knife inserted into the center comes out clean.  Take care to not over-bake.  Allow to cool 15 minutes before inverting onto a large plate and glazing.

1 cup grain-sweetened chocolate chips
1 teaspoon coumarin-free Mexican vanilla
2 tablespoons warm, filtered water

Melt the chocolate in a pan set over steaming water. Whisk in vanilla and water, then spoon over cooled cake.  Garnish with coconut flakes, cinnamon and ground, toasted Maya nut.

The Equilibrium Fund in partnership with Alimentos Nutri-Naturales, BanRural, Rainforest Alliance, the Guatemalan Ministry of Education and the Guatemalan Ministry of Agriculture started the Healthy Kids, Healthy Forests Program in September, 2008..

Please visit The Equilibrium Fund to learn more

Triple Chocolate Espresso Coconut Cookies

Thanks to my free-range, pastured daughter, I have had cookies on the brain all day.  OK, I give.


Triple Chocolate Espresso Coconut Cookies

Recipe adapted from Heidi Swanson

Triple Chocolate Espresso Coconut Cookies
makes about 1 1/2 dozen

1 cup organic whole wheat pastry flour
1/4 cup organic whole wheat flour
1 tablespoon freshly ground espresso powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon finely ground sea salt
1/4 cup raw organic cacao powder

1/2 cup unsalted pastured butter, softened
2/3 cup non-refined sugar*
1 tablespoon molasses

1 large pastured egg
1 1/2 teaspoons vanilla extract
1/2 cup fair-trade semi-sweet chocolate chips
1/2 cup raw unsweetened organic coconut flakes

Whisk together the flour, espresso, baking soda & powder, salt and cacao.  Beat the butter until fluffy, then beat in the sugar, egg and vanilla.

Fold the flour mixture into the butter mixture, stirring until just combined.  Fold in chocolate chips and coconut flakes.

Drop dough by heaping tablespoons onto a parchment paper lined baking sheet.  Bake at 375 degrees for 10 minutes, pulling them out while still moist and soft.

Allow to cool 5 minutes, serve warm.

*I’m using less sugar than in the original recipe.  You may modify to use alternative sweeteners such as brown rice syrup, honey or maple syrup as you see fit.

Chocolate Cherry Scones with Clotted Cream

Organic soaked wheat and malted barley flour, pastured butter, cacao nibs, fresh cherries and raw cream..



Pour fresh raw cream into a pan and let stand overnight. Heat the milk very slowly until the surface begins to wrinkle, and then continue to heat 1 hour over low heat.  Do not let it boil, or you’ll have to start over.

Transfer the pan to a cool spot and allow to sit overnight.  In the morning, skim the clotted cream from the surface and refrigerate until ready to use.

Soak 1 /12 cups of organic whole wheat flour in filtered water and homemade whey overnight.  Just before preparing, stir in 1/2 of malted barley flour and pour into a glass mixing bowl.

Add 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon Celtic salt and then cut in 4 tablespoons pastured butter.  Make a well in the center of the mixture, then add 3/4 cup whole milk, a cup of chocolate cups and a cup of coarsely chopped, fresh pitted cherries.

Work by hand into a soft, slightly wet dough.  Drop heaping tablesponsful of dough onto a baking sheet lined with parchment paper and bake in a 375 degree oven until golden brown, about 12 minutes.

Serve warm with clotted cream.