Many people have asked about my online whereabouts. I’ve been busy working with the awesome Stan Smith on KALEandKANT’s redesign. The goal has been to make the blog easier to navigate, and to merge it with my formerly distinct Health Coaching site. Coaching has happily taken over my professional life this year, but my blog posts will continue as always to reflect my research and thoughts on food and nutrition, health and wellness, kids and family life, and philosophy. As a subscriber, you can expect posts on Sundays and Thursdays.
As a favor to me, I would greatly appreciate your forwarding and/or sharing anything you may like and inviting your friends and family to become regular KALEandKANT subscribers, too. I’m looking forward to resuming our conversation.
Today I wanted to share a simple recipe that I adapted recently when we had our neighbors over for dinner. Their son has an egg and dairy allergy, but my eleven-year-old, Robert, wanted to bake cake, so I told him to start googling. He found a very simple egg and dairy free recipe that would’ve been fine had it not been entirely of white flour and had its sugar content not been almost 1:1 with said flour. I tweaked things and we ended up with a much healthier version that everyone loved.
Easy Chocolate Snack Cake
1.5 c whole wheat pastry flour
1/2 c sugar (or honey or other sweetener of your choice)
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup neutral oil
3/4 c water
powdered sugar for dusting
Combine ingredients well and pour into greased 8×8 or circular pan. Bake at 350F until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use and your oven, 25 to 30 minutes possibly. Don’t overbake and dry the cake out! Let it cool a bit, then dust with powdered sugar. Serve with fresh berries.