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BTD Forums  /  Cook Right 4 Your Type  /  Healthy(ier) Frosting Ideas
Posted by: ruthiegirl, Friday, December 14, 2012, 5:25pm
I keep trying to refine the birthday cake.

For my birthday, my girls made me a delicious birthday side dish instead of a cake.

For my son's birthday, I baked an agave-sweetened rice flour cake with a butter cream frosting (made with  butter, milk, vanilla, and cane sugar.) For my son's birthday PARTY, we made a more conventional cake with white spelt and real sugar, plus more of the butter cream frosting, for all the guests. For my daughter's birthday, I made a honey-sweetened cheesecake with whipped cream (just heavy cream and maple syrup,whipped at home, no additives)in place of frosting.

The whipped cream was such a success that I think I'll do that for all future birthday cakes- if served with a dairy meal. Kosher laws forbid the mixing of milk and meat in the same meal, and that means we can't have a dairy dessert after eating meat or poultry. Ghee and butter count as dairy according to Jewish law.

Now I'm off to the final birthday cake of the year: my daughter shares a Hebrew birthday with her father, even though their birthdays are a few days apart on the Gregorian calendar. Their shared birthday is tonight, when I'm serving turkey for the Shabbos meal. This means that the birthday cake needs to be completely dairy-free.

I'm planning to bake a chocolate cake with agave and rice flour so that I can eat it too. But how to decorate it?

I could skip the frosting altogether (but this risks one of the girls making an unhealthy frosting later in the day.)

I could make a "butter cream" frosting with coconut oil, rice milk, and powdered sugar (granulated cane sugar in the coffee grinder- no additives.) But Leah and I should  both be avoiding cane sugar.

Is there some way to make a frosting with coconut oil and agave or maple syrup? Would that even work?
Posted by: wanthanee, Friday, December 14, 2012, 7:01pm; Reply: 1
[quote=4882

Is there some way to make a frosting with coconut oil and agave or maple syrup? Would that even work?[/quote]

:D It says in the website:

"I got the frosting recipe from a post on the Raw Freedom Community. While this recipe features lemon juice, you could make the same recipe with most fruits. I have reprinted it below with my modifications.
•1 C coconut oil
•1/4 C agave nectar
•rind from 1 large lemon
•1/4 C lemon juice
1.Beat the coconut oil until creamy.
2.Mix in the agave nectar.
3.Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way."

:D

Posted by: Victoria, Friday, December 14, 2012, 9:04pm; Reply: 2
Ruth, can you have maple sugar?  
Posted by: ruthiegirl, Monday, December 17, 2012, 10:26pm; Reply: 3
I'm not supposed to have maple syrup, but my daughter can, and it's still a healthier choice for me than refined white sugar.

Thanks for that recipe wanthanee. That looks perfect for the next time I need to make frosting!

We ended up serving the chocolate cake with no frosting on Friday night- it was simpler, took less time, and was healthier for everybody.
Posted by: Ribbit, Monday, December 17, 2012, 10:32pm; Reply: 4
Just the other night I made icing with coconut oil, honey and carob powder.  Easily done with cocoa powder too.  It was delicious and it stayed together.  I thought it would run everywhere, but the carob powder was thick enough to keep it together.
Posted by: 815 (Guest), Tuesday, December 18, 2012, 2:59pm; Reply: 5
Coconut oil is an avoid for me.  It's a pain because it's popular now and it's being used in a lot of recipes. That and coconut flour. Another avoid. I'm allergic to coconut so I can' even cheat and I'm gluten free now so I have to try to sub another flour for coconut.. I usually sub almond flour.
Posted by: Dianne, Tuesday, December 18, 2012, 3:26pm; Reply: 6
Quoted from 815
Coconut oil is an avoid for me.  It's a pain because it's popular now and it's being used in a lot of recipes. That and coconut flour. Another avoid. I'm allergic to coconut so I can' even cheat and I'm gluten free now so I have to try to sub another flour for coconut.. I usually sub almond flour.


Coconut oil is one avoid that I will indulge in a few times a year, I just pop a deflect and as I am 100% compliant most of the time, I don't worry about it. The stress and worry make it worse, but some may have a bad reaction even with the deflect but not me. Dr. D'Adamo does mention somewhere if one is 85% compliant that is still quite beneficial. For me, I need to be stricter with occasional black dots or a few avoids a few times a year. Gotta have our cake and eat it too sometimes!!!  ;D
Posted by: 815 (Guest), Tuesday, December 18, 2012, 3:38pm; Reply: 7
Quoted from Dianne

Coconut oil is one avoid that I will indulge in a few times a year, I just pop a deflect and as I am 100% compliant most of the time,


A famous member, Ribbit once said.. "There are avoids, and then there are avoids" !
I thought that was so true. There are some avoids that I can partake and not be affect too much. Coconut is one of those avoids that I break out in a rash from if I eat it. Plus Dr. D said coconut causes abnormal growths so I try to be extra careful avoiding coconut.  Every so often I cracked and ate some coconut candy.. then I'd break out in rash inside my mouth.. lol . I had to stop.  I can't take Deflect anymore. It was my favorite supplement. I get a skin rash from it.. spots, itchy... :)
Posted by: ruthiegirl, Tuesday, December 18, 2012, 4:57pm; Reply: 8
For my family, coconut oil is a reasonable compromise. It's "beneficial" for me, and the rest of my family doesn't need to be nearly as cautious. Two of my kids are on BTD so coconut oil is an outright avoid, though I do question if it's really all that harmful, since I don't know what SWAMI would say for them. Leah's SWAMI says no to coconut oil, but her SWAMI also assumes she's a secretor which I don't think is correct- so I suspect that coconut oil is just fine for her.

I don't cook with coconut oil for them on a regular basis, but in the specific case of frosting for a birthday cake it's something I'm comfortable feeding them. If anybody was allergic to coconut, we'd have to find something else to use.
Posted by: Ribbit, Wednesday, December 19, 2012, 12:19am; Reply: 9
Famous?  lol  You're sweet, Mayflowers.

I don't eat coconut oil often either because I'm not supposed to.  But on a birthday cake, I'll do it.   ;)

I use coconut oil on my hair.  
Posted by: AKArtlover, Thursday, December 20, 2012, 2:38pm; Reply: 10
frosting... http://www.choosingraw.com/raw-brownies-with-chocolate-pumpkin-frosting/
Posted by: passionprincess, Thursday, December 20, 2012, 2:53pm; Reply: 11
Hi, RG.

Did you post the recipe for this rice flour birthday cake on this forum? I would love to try this recipe - sounds great!

Quoted from ruthiegirl
I keep trying to refine the birthday cake.

For my birthday, my girls made me a delicious birthday side dish instead of a cake.

For my son's birthday, I baked an agave-sweetened rice flour cake...


Posted by: ruthiegirl, Thursday, December 20, 2012, 3:04pm; Reply: 12
No, I haven't posted it yet. I keep taking the recipe from a "traditional" cookbook, sub rice flour for the "all purpose" flour, and  calculate how much agave to use in place of sugar each time I make the recipe.

I'll add that to my "to do list".
Posted by: Chloe, Friday, December 21, 2012, 2:44pm; Reply: 13
This is a pudding recipe but would work very well as a frosting.

http://www.choosingraw.com/raw-chocolate-avocado-pudding/

Subbing carob for cocoa and stevia for sweetener would work too.

Prunes are a good sub for dates...so are dried apricots.
Posted by: Spring, Friday, December 21, 2012, 11:53pm; Reply: 14
Quoted from 815
Coconut oil is an avoid for me.  It's a pain because it's popular now and it's being used in a lot of recipes. That and coconut flour. Another avoid. I'm allergic to coconut so I can' even cheat and I'm gluten free now so I have to try to sub another flour for coconut.. I usually sub almond flour.

I share your feelings about coconut oil, especially. I would love to be able to use it!  :-/  Coconut meat and coconut water are black dots for me, but it is a no go for the oil. It doesn't bother me when I eat coconut about twice a year, so it is hard not to enjoy it more.
Posted by: Spring, Friday, December 21, 2012, 11:58pm; Reply: 15
Quoted from AKArtlover


Woo hoo does that ever look good and pumpkin is one of my favorite things!! Thanks for posting!
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