This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.

Khorasan Whole Grain Chocolate Cake
Servings: 8 X 8 inch cake
Preparation Time: about 1 hour (mixing plus baking time)

Ingredients:
1 1/3 cups (160 grams) Khorasan Whole Grain Flour
1/3 cup (28 grams) cocoa powder
1/2 teaspoon espresso powder
2 eggs
3 teaspoons baking powder
1 cup whole milk
1/2 teaspoon salt
1 cup (200 grams) Panela Whole Cane Sugar
1/3 cup butter, melted
2 teaspoons vanilla
additional butter and coconut oil for greasing the baking pan

Directions:
Preheat your oven to 350 degrees F.

Cut two pieces of parchment paper the width of the bottom of your pan and long enough to hang over the sides. You will be using these to lift the cake out of the pan. Lightly grease the pan with coconut oil, then place one piece of parchment in the pan. Add more coconut oil, and lay the second piece of parchment across the first to cover the bottom and sides of the pan. The coconut oil helps the parchment stay in place. Next, grease the parchment with softened butter.

In a medium bowl, combine the flour, cocoa powder, espresso powder, baking powder, salt, and sugar. Mix well.

In a second medium bowl, whisk the eggs. Next add the milk, melted butter, and vanilla. Whisk well to combine.

Pour the liquid mixture into the dry ingredients and mix well.

Pour into the prepared pan and bake for about 35 minutes or until done. The cake is ready when a cake tester inserted into the center comes out clean.

Cool completely in the pan, then use the parchment paper edges to lift the cake onto a cutting board to cut and serve.

Recipe adapted from here.

Susan in Mooresville, NC, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Granny’s Beef Roll-Ups
Servings: 8
Preparation Time: 2 hours and 30 minutes

Ingredients:

1 pound bottom round steak slices
1/2 cup soy sauce
1 dash of Worcestershire sauce
juice of 1 lime
3 cloves of garlic, crushed
2 tablespoons honey
1/4 teaspoon black pepper (optional)
1–2 tablespoons coconut oil
1 small bunch of thin asparagus
1/4–1/2 cup carrots, shredded
1 small red onion
1 red bell pepper
1 zucchini

Directions:

In a deep 13 x 9-inch baking dish, combine soy sauce, Worcestershire sauce, lime juice, garlic, honey, and black pepper. Add round steak slices and coat thoroughly. Chill and allow to marinate for 2 hours. Soak 16 toothpicks in water.

While the meat is marinating, prepare your vegetables. Cut the asparagus in half and discard the stems. Slice the onion, red pepper, and zucchini into thin slices.

Take the slices of meat out of the marinade and place onto a large cutting board. Pour the remaining marinade into a small saucepan and simmer until reduced by half (about 15 minutes).  Place a few pieces of each of the vegetables into the centers of the steak pieces and roll up, using the toothpicks to secure them.

Coat the baking dish with coconut oil. Place the wraps in the baking dish and bake at 375 degrees F for 15 minutes. Pour the marinade mixture over the top of the wraps and bake for an additional 15 minutes or until the meat is cooked through and the vegetables reach desired tenderness.

Plate and enjoy!

Rebecca Christians in Bentonville, AR, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Best-Ever Banana Bread
Servings: 1 loaf or 1 1/2 dozen muffins
Preparation Time: 1 hour

Ingredients:
1/4 cup butter, melted
1/4 cup Tropical Traditions Gold Label Coconut Oil, melted (plus a few tablespoons for greasing pans)
3/4 cup sugar 
1/2 cup sour cream 
2 eggs, (large) 
1/4 cup whey (left over from making yogurt, etc., substitute with milk or cream, if needed)
1 teaspoon vanilla extract 
3 large very ripe bananas (or 4 small bananas), mashed 
1 1/2 cups all-purpose flour 
2 tablespoons flax seeds, finely ground 
2 tablespoons grass-fed gelatin 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon ground cinnamon

Directions: 

Grease the pans with coconut oil. Preheat the oven to 350 degrees F. 

In a large mixing bowl, combine the melted butter, melted coconut oil, and sugar. Whisk together until smooth and creamy. 

Whisk in the sour cream, vanilla, whey, and eggs, stirring until well combined. Add the mashed banana and stir again until smooth.  

Sprinkle the flour, baking soda, baking powder, gelatin, flax, salt, and cinnamon on top of the wet ingredients. Stir everything until thoroughly combined. 

Pour the batter into the prepared pans and bake for 45--55 minutes (18--20 minutes for muffins) or until a toothpick inserted in the center comes out mostly clean. 

These are delicious with nut butter and a slice of fresh banana!

Marijah in Columbia, KY, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!