Whole Girl

Oct 2019

Meet Sadie. At just 17 years old, her passion for baking inspired her to create her own website (wholegirl.com )that empowers young women to focus on confidence, self care and body image. After discovering at 9 years old that her stomach aches were attributed to a gluten allergy, she decided to develop her own recipes, and now she’s sharing them with the world. At wholegirl.com, she talks about the things we all hope our teenagers are talking about. For so many reasons, she is the voice that teenage girls should be listening to. The antidote to wild teenage rebellion (because I don’t know ANYTHING about that), she is such a breath of fresh air. From baking to creating, Wholegirl.com should be your go-to landing page for inspiration. Plus, she shares her recipes for free on top of writing of the all content herself. Side note, she started writing for magazines like Shape, and Paleo at just 12 years old. Now at 17, she is finishing her book and thinking about the rest of her life, one day at a time. When I ask her if this is what she wants to do forever, her answer is as refreshing as her story. She says it’s her passion, and will be a part of her life forever, but it will take many different forms. She loves geography and global studies and sees a way to combine this with her love for health and wellness. And I have to say, I couldn’t agree more. One thing I know for sure, there is a rising of consciousness reflected in teenagers like Sadie, that might not exist in current pop culture magazines. So, sitting here together, we decided she should write it. PS my favorite piece from Sadie, on wholegirl.com, is titled “Stop telling girls you’re so pretty.” Recipes below next to her gorgeous creations!

3-Layer Dark Chocolate-Almond Cake

Serves 16
Dairy-free, paleo cake

WET

  • 12 eggs
  • 1 ½ cups almond milk
  • 1 cup butter or coconut oil
  • 1 cup chopped dark chocolate
  • 1 Tbsp vanilla extract
  • 2 tsp almond extract

DRY

  • 4½ cups blanched almond flour
  • ¼ cup + 2 Tbsp coconut flour
  • ½ cup + 1 Tbsp tapioca starch or arrowroot flour/starch
  • 1 cup + 2 Tbsp granulated monk fruit+erythritol sweetener
  • ¾ cup cacao powder
  • 1½ tsp baking soda
  • ½ tsp sea salt

FROSTING

  • 3-4 canisters Simple Mills dairy-free vanilla buttercream
  • 4-5 cups blueberries, raspberries and strawberries
  • cornflowers and roses, for decoration

INSTRUCTIONS

  1. Preheat oven to 350 degrees F, and line three 9” springform cake pans with a round piece of parchment. I also recommend greasing the sides with a bit of butter or coconut oil.
  2. Using a double boiler or a small saucepan on low heat, melt together the butter and chocolate. Then let it cool for 10 minutes.
  3. In a stand mixer or a handheld mix, whisk together the eggs until frothy. Add in the other wet ingredients and mix until smooth.
  4. In a separate large bowl, whisk together the dry ingredients. Slowly, whisk the dry into the wet and stir until smooth.
  5. Divide batter evenly between the cake pans. Each should have about 730 grams of batter in it. Bake for 25 minutes each. Let cakes completely cool before frosting and topping with fruit. (See note).
  6. To frost: place one cake on a cake pan and top with 1 canister frosting. Place chopped berries on top. Add another cake and repeat this process. After adding the last cake and topping with frosting, swirl a little extra frosting around the edges of the cake.
By Sadie R

 

Keto Carrot Cake

Serves 10
Sugar-free, grain-free, dairy-free, nut-free option!*

FROSTING

  • ¼ cup Lakanto granulated monk fruit-erythritol sweetener
  • 1 cup raw cashew pieces
  • ¼ cup sustainable palm shortening (or sub butter)
  • ¼ cup nut milk of choice (use coconut milk for nut-free)
  • 2 Tbs lemon juice
  • ½ tsp sea salt

CAKE

  • 4 large eggs
  • ½ cup Lakanto monk fruit-erythritol syrup (or sub maple syrup if not Keto)
  • 1/3 cup + 1 Tbs coconut flour
  • 1/3 cup arrowroot flour
  • ¼ cup collagen peptides (omit for vegetarian)
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp ground allspice
  • ¼ cup organic palm shortening (or butter), softened at room temperature
  • 3 large carrots (about 1 cup shredded)
  • ½ cup chopped walnuts (optional, omit for nut-free)

FROSTING

  1. Blitz the granulated monk fruit in your vitamix or high-speed blender until smooth. Add the cashews, nut milk, lemon juice, palm shortening and sea salt, then blend until smooth. Use your mixing want to help it blend.
  2. Scoop the frosting into a small bowl and refrigerate while you make the cake!

CAKE

  1. Preheat your oven to 350 degrees F, and line a 9x5 inch glass loaf pan with parchment paper.
  2. Add the eggs and syrup to a large bowl or stand mixer. Beat until combined.
  3. In a small bowl, whisk together the dry ingredients, then stir in the shortening.
  4. Mix the flour/shortening mixture into the egg mixture, and beat until smooth.
  5. Let the batter sit for ten minutes. Meanwhile, grate the carrots! I used a hand-held cheese grater, but you could also use your food processor with the shredding attachment.
  6. Give the batter a quick stir, then mix in the walnuts and carrots. Pour your batter into the prepared loaf pan, and bake for 45 minutes.
  7. Remove the loaf from the oven, and let it cool 100% before frosting. Frost the top of your cooled loaf, and garnish with carrot shreds, if desired. Enjoy!

NOTES

By Sadie R

 

Apple Spice Cake 

Serves 8
Sugar-free, grain-free, dairy-free. Full of warming spices and fall spirit!

INGREDIENTS

  • 3 large eggs, room temp
  • ½ cup unsweetened apple sauce
  • ¼ cup melted coconut oil
  • 1 cup blanched almond flour
  • ¼ cup tapioca starch
  • 2 Tbs coconut flour
  • ¼ cup granulated Lakanto original monk fruit sweetener (or sub coconut sugar)
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp sea salt
  • 1 large Honey Crisp apple (or apple of choice)

INSTRUCTIONS

  1. Preheat oven to 350*F and line a 9” cake pan with parchment paper.
  2. In a medium bowl, whisk together the eggs, apple sauce, and coconut oil.
  3. In a large bowl, whisk together the dry ingredients.
  4. Whisk the wet into the dry and stir just until combined. Let the batter sit while you chop your apple.
  5. Chop 1/3 of the apple into 1cm chunks (should equal about 1/2 cup chopped apple). Cut the remaining apple into ½ cm thick slices (thin slices).
  6. Fold the apple chunks into the batter, then pour it into the cake tin.
  7. Arrange the slices apples on top and sprinkle with extra cinnamon.
  8. Bake cake for 30-33 minutes, then let cool for 10. Slice and enjoy!
By Sadie R

 

Fluffy Dark Chocolate Cupcakes 

Yields 14.

Paleo, dairy-free, sugar-free + Keto option

Prep Time 35 min

CAKE

  • 8 ounces chopped dark chocolate
  • 8 Tbs unsalted butter or sustainable palm shortening
  • 2/3 cup pure maple syrup or Lakanto monk fruit syrup
  • 6 large eggs
  • 1 ½ cups unsweetened coconut milk
  • 1 tablespoon vanilla extract
  • 3 cups blanched almond flour
  • 1/3 cup arrowroot starch/powder
  • 1 Tbs coconut flour
  • ½ cup cacao powder
  • 1 tsp baking soda
  • 2 tsp baking powder (if you're strict paleo, make sure it's grain-free)

FROSTING

  • 2 cups sustainable palm shortening, at room temp
  • 1 cup cacao powder, sifted
  • ½ cup pure maple syrup or Lakanto monk fruit syrup

CAKE

  1. Preheat oven to 350ºF and adjust your rack to its middle position. Line a cupcake tin with parchment baking cups.
  2. Place the chocolate and butter in the bowl of a double boiler. Melt, stirring occasionally, then set aside to cool (the mixture needs to cool for at least 10 minutes before adding the egg mixture below).
  3. Place the maple syrup and eggs in the bowl of a standing mixer with a whisk attachment. Whisk for 5-6 minutes until pale yellow and billowy, then whisk in the coconut milk.
  4. Slowly whisk in cooled chocolate and vanilla extract.
  5. Sift almond flour, coconut flour, arrowroot, cocoa powder, baking soda and baking powder over the egg mixture and gently fold to incorporate.
  6. Divide the batter between the cupcake tin, filling each up nearly to the top. (You may have a bit of leftover batter, which you can bake later).
  7. Bake the cupcakes for 15-20 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.
  8. Cool the cupcakes for 20 minutes, then make the frosting.

FROSTING

  1. Using a hand or stand mixer, whip the palm shortening until it’s fluffy. Slowly whip in the cacao powder, then add the maple syrup and blend.
  2. Pipe the frosting onto the cooled cupcakes and enjoy!
By Sadie R