Strawberry and Cream Mini Bundt Cakes

More Cake. Less Crap.

The most dangerous ingredients are the ones we don’t know are there. You would never drink motor oil, right? And I’m sure you would never THINK of eating for the purpose of inflammation and digestive disorders as goals in life. Yet somehow we end up with these health disrupting substances in our body and they wreak havoc that we never intended. 

This dessert is my answer to Nothing Bundt Cake and the essay of ingredients that make up their signature dessert offering.

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The Challenge

Ultra Processed Foods (UPFs) are the progress-stopping substances that are sprinkled throughout our lives in the form of good family fun, convenience or holiday treats. This means it’s a fight to get the full spectrum of daily essential minerals through the foods we eat. You’d need to calculate and monitor every bite, all the time, and tally your score at the end of each day. 

Or, you could just take CELL SUPPORT, IMMUNITY SUPPORT and SEA MOSS daily and put your mind at ease. 

A Better Option

Here’s one of my favorite dessert recipes, especially when fresh strawberries are in season. For the best way to remove pesticides from all of your berries and produce check out our video HERE.

Strawberry and Cream Mini Bundt Cakes

For best results be sure to:

• Preheat oven to 350 F
• Use a 8 cavity biscuit pan 
• Have a fresh, unopened bottle of sparkling water

Cake Ingredients:

• 1 cup Kamut Flour
• 3/4 cup Garbanzo Flour 
• 1/2 tsp Ground Clove
• 1/2 tsp Ground Anise
• 1 tsp Holiday Spice 
• 1 pinch Sea Salt
• 2 tbsp Avocado Oil 
• 3 tbsp Agave
• 1 tbsp Honduran Sea Moss Gel
• 1 1/2 – 2 cups Sparkling Water (a fresh bottle)

Instructions: 

1. Add all dry ingredients to a bowl (all the way through sea salt).
2. Whisk dry ingredients until evenly combined. 
3. Add Avacado Oil and Agave. Whisk again allowing a few clumps to remain. 
4. Add 1 tbsp Sea Moss Gel
5. Gently whisk in about 1 cup of Sparkling Water. Combine well.
6. Next whisk in another 1/2 to 1 cup of Sparkling Water.
7. Whisk vigorously for about 20 seconds.
8. Immediately add to your silicone Mini Loaf Pan (makes about 4-8 cakes).
9. Use a large spoon or ice cream scoop for a consistent amounts if desired.
10. Place on a baking sheet and in the middle rack of the oven. Bake at 350F for 30 minutes 
11. Remove from oven. Allow to cool for 15-20 minutes .
12. Gently remove from the pan. Serve warm. 
13. Store in a glass container in the fridge for up to 5 days or freeze. 

Kitchen Tools: 

Mixing bowl, Whisk, Measuring cups, Rubber spatula, silicone Mini Bundt Pan, baking sheet

Tip:

If you have a hard time finding Kamut Flour, use Kamut Berries (whole) then grind them into a coarse powder to bake with. The coarser the grind, the more corn-like your baked goods will be.

Strawberry Compote

• 2 cups CLEANED and cubed strawberries
• 1 tbsp Date Sugar
• 1 tbsp Key Lime juice

Add to a small pot, cook it down and mash it to your desired consistency. Let it cool and use it right away or store it in a glass jar in the fridge for up to 2 weeks.

Aquafaba Mayo/Sweet Cream 

This is a great condiment replacement that tastes EXACTLY like its original. It can be either Mayonnaise or a sweet cream sauce that can be used as a drizzle, frosting, icing, dip or spread.

No need for eggs, dairy, vinegar, detrimental oils, sweeteners or preservatives and only requires 4-5 ingredients.

A Shortcut

Now, you can use WholeFoods Aquafaba from the garbanzo beans in the TetraPak box or use a slow cooker to cook chickpeas and keep the leftover Aquafaba (chickpea water). Either way it’s easy to get.

If you store Aquafaba for use later, be sure to use it within 3 days or make ice cubes to use within 3 months.

Ingredients and Tools:

• 2 oz Aquafaba
• 2 oz Avocado Oil
• 1 tsp Sea Salt
• 1/2 tsp Onion Powder
• 1 tbsp Key Lime Juice
• 16 oz wide mouth mason jar w/ measurement lines
• 6oz Mason Jar
• Hand/Stick Mixer with a whipping attachment (I use a Bamix Professional) the Ninja is also a good and cost effective brand.

SPECIAL NOTE: To make the sweet cream, replace the onion powder with 2 tbsp of agave, date syrup or maple syrup.

Directions:

1. Add the 2 oz of Aquafaba, salt and lime juice (sweetener vs onion powder depending) to the jar. Using the Whip Attachment, whip the Aquafaba until it doubles in volume. (2 oz rises to 4 oz)
2. Then, begin adding Avocado oil 1-2 tbsp at a time as shown in video – add too much oil, too quickly and the mixture will “break” and remain liquid no matter how much longer you mix it or how much more oil is added. If this happens you’ll need to start over. (be patient)
3. Once the level reaches about 6oz and is the thick consistency of mayonnaise, it’s done.
4. Store in a 8 oz Mason Jar with airtight lid for up to 3 weeks.

You can plan to use it within the next few weeks by making recipes like Chickpea Tuna, various dressings, sandwich spread, dipping sauces and more.

Join us in the High Blood Pressure Protocol for a practical formula for getting blood pressure under control and keeping it that way.