This is maybe my favorite recipe I have ever created. It screams Hawaii. Did you know Lilikoi (passion fruit) is what Hawaiian punch was originally made with. This cake is the perfect combination of sweet and sour. I blend the seeds with fruit and it creates a poppy seed effect. The recipe is up on the blog and it is one of over a hundred recipes in, Good Food Gratitude.
Lilikoi means passionfruit in Hawaiian. It is sweet and sour. It was the flavor behind the original Hawaiian Punch. It has this beautiful yellow or orange flesh and lots of seeds. The seeds have so many nutrients so we decided to grind them with the pulp in our Vitamix and make a cake. In Hawaii, Lilikoi are ripe for the picking six months out of the year and we are lucky enough to have a huge vine on the fence at the restaurant. You can find them at speciality stores on the mainland or plant a vine of your own.
Ingredients: 1 ½ cups (about 15) Lilikoi, blended with seeds, set aside ¼ cup for icing 1 ½ cups water ½ cup olive oil Mix together and set aside.
3 cups flour 2 cups sugar 2 teaspoons baking soda 1 teaspoon salt
In Kitchen Aid or in large bowl add all dry ingredients and mix. Slowly add in wet ingredients. Pour into prepared (oil and flour) Bundt pan. Bake 30 minutes at 375. Let cool for about 30.
Lilikoi Icing In container add: 2 cups powdered sugar, sifted ¼ cup Lilikoi puree Stir together.
Remove cake from the pan onto plate after it has cooled and isn’t warm to the touch. Pour icing over top. You will want thank me for this one, so you’re welcome!.
Lilikoi seeds have different supplements that you don’t get from most fruits so they should be eaten with the lilikoi! Your heart and intestines will truly thank you.
These are surprisingly light. They can be made ahead and served cold or made right before dinner and served warm.
Makes 8 mason jars or enough to fill one pie Prep time 10 minutes GF SF NF
Ingredients: 2 cans coconut milk 1 1⁄2 cups sugar 3⁄4 cup cocoa 1 can water
Mix on medium heat in saucepan until bubbly. Add in slurry: 1 can water & 8 tablespoons cornstarch. Wait until bubbly and thick, pull off stove top and pour into tall mason jars. Refrigerate or serve warm. So yummy when topped with coconut whipped cream. You can also pour into a precooked pie crust.
I hope you don’t mind my short blogs but if you’re like me you just want to get to the recipe, right!? So know that I always aim to help a girl (or guy) out by making the recipes quick and to the point. I hope you share and come back often! 😉
This will make you feel like you are a barista!
Make your coffee as usual and add in… 2 teaspoons of maple syrup Sprinkle of cinnamon Non-dairy creamer 1 teaspoon coconut oil
Mix all the ingredients in a blender, and slowly bring to high. Make sure you careful as coffee is hot. As you blend it, it will become whipped!!
I really do love blueberries. Whether enjoying them fresh or in this delightful smoothie, they are a norm in my life and self care. You see, blueberries are full of antioxidants and they give me a burst of energy. Try it for yourself and see. I also drink a lot of smoothies and I love to have ones that are creamy without the bananas. This has become my favorite creamy bananaless (yes that’s a special Hollan word) smoothie and it’s in the cookbook! You can preorder that HERE.
In a blender add: 1 cup frozen blueberries 2 frozen coconut cubes 1 date (not frozen) 1 cup non dairy milk
How to Make:
In a Vitamix or blender, add all ingredients and blend for about 45 seconds. Enjoy right away. At the cafe we also remove half of the milk and blend it. We use this as the base for our Blueberry Acai Bowl and top with fresh bananas and granola.