dr. to sew from dr. deserts and we are making our carrot cake and pecan ice cream maple pecan both are anti-inflammatory Paleo recipes so I hope you guys stay with us and just note that we're gonna have the recipes online after the face session yes I hope you'll bake with me and make ice cream with me today it's gonna be really fun join us dr. desserts all right we're starting okay so this is all gonna be grain free and paleo and it's a matter of starting the things that need to be going to the oven first so the carrot cake is gonna take about 35 minutes to bake and the the ice cream is also gonna take about 25 minutes to congeal so we're trying to get everything kind of timed and then after I've made those I'll make the garnish which candied orange peel to go on top okay so here we go so I'm just reaching and flowering my pans you can use coconut oil or palm oil palm oil kind of grease you can use avocado oil for this any of that works the greasing and flowering part is kind of a lot less important than the fact that goes into the recipes so this is just for carrot cake I'm using 2 inch round pans you can use a bundt pan or you can use as well a a square pan if that's what you'd like like one long rectangular pan would work as well it's just however you want your carrot cake to look I'm gonna do the traditional layered carrot cake with cream cheese frosting but between the layers and on top I'm gonna be using some almond cream cheese so it's gonna be really good so once I've greased then we have to decide what flowers to use so I think I'm gonna use cassava flour instead of coconut flour to to to flour the pans and you can use either we're trying to give a contrast a compare and contrast of tigernut versus cassava versus coconut flour they're nutritional components and then I'll talk about their baking relationships okay well cassava is a grain free flour however it's not very low glycemic so it does have a fairly high glycemic load coconut and tigernut both have lower glycemic loads because they tend to have more fiber and in the case of coconut more fat tigernut is kind of like a sweet potato a lot of people are like oh what the heck are tiger nuts they're like tiny little sweet potatoes they are a root vegetable so again its grain free but it does provide a source of starch both cassava and tiger nut have more starch than coconut flour would because coconut flour is it has some sugars in it but it's not overall very starchy it's more fatty and it bakes up fatty it bakes up sort of soft so yeah so that so because cassava is a root vegetable and it is as dr. Emmy said more starchy it actually just fine the reason I'm using it for that is because it has a very powdery texture and and pulls away really easily and also does that browning because the starch so so the coating on the carrot cake gets nice and toasty Brown so it just depends like how you want you want your carrot cake to look that's part of it but if you just if you want use mostly coconut flour for this recipe actually that works just fine as well and you just if you can whatever flowers you want to use to add up to two cups will probably work I'm using a mixture of cassava flour tiger nut flour and and coconut flour because I think the combination of those flour that flour blend works little bit so your your coating the pan here with cassava flour okay but that would be a smaller proportion so coconut flour will be a cup cassava flour will be 3/4 of a cup and then tiger nut flour or 2/3 what happens higher than that flour would be 1/3 of a cup what actually makes it up but just for the coating of the pan I'm using my powder iasts high starch flour to coat the pan so once those are coated I put and what did you grease the pan with i greased it without I'm actually not I can get the coconut oil but I'm having on hand right now and this is a responsibly sourced palm oil right it's a palm oil and solid palm oil so you can also you know use any kind of good coconut oil that you want Organic is of course the best or sustainably source and I'm using several kinds of sweetener so I'm using coconut palm sugar as well as coconut nectar let me show you everybody that here here is the coconut nectar and here is the coconut palm sugar and coconut nectar behaves a lot like molasses which is kind of the unrefined portion of when they were find sugar and that's the unrefined portion that comes out of it so that's about three tablespoons of palm oil and solid calm well and one right here I'm gonna do another couple of tablespoons through tablespoons of coconut oil as well okay so a few people just joined at two so so could you please retrace your steps a little bit and reiterate what you just did so I'm making a grain free carrot cake and also a dairy-free vegan ice cream that's maple pecan that's the plan now some people are on a tool anti-inflammatory diet where they're not eating any meds either and this recipe I'm not putting any bets in it so it's going to be I mean the carrot cake the maple busted my pecans so I wanted to tell you about that the sweetness of the ice cream so that maple syrup sweetening of course I can't find it so I'm just gonna improvise this one so if insulin there's a mythology out there about the precision of baking and how it has to be like exact and it doesn't actually as long as the proportions are pretty similar you can probably get away with it like any recipe that I adapt into the doctor desserts line I'm usually decreasing the sugar content by at least two thirds and it still turns out great most recipes are way too sweet so this is about three tablespoons so about three tablespoons coconut oil in about three tablespoons what palm oil are in that or interface of this recipe and this we mix with our sweetener so I'm going to put that into the base of my it's the base of my my stand mixer you can mixer and I'm going to use that half the ham stand mixer you can use a traditional mixer to make this cake and it will work well but stand mixer will just help us to get a lot of that creaming of batter which I love and that makes the cake carrot fluffy and moist so because the issue when you're using a Braintree know I think I'm going to go over there so you only have to face one direction giving a nice fluffy texture to the batter and making it less dense use any kind of maple syrup that you have on hand I bought it in the bulk section least have compostable containers which is good so that's part part of my sweetener and then you can also if you decide to if you don't have coconut palm you don't have coconut nectar you can actually do the whole thing as maple syrup that will work okay so what is this again that you have in there thank you sir I'm what's in here again so this is coconut oil palm oil and coconut oil palm oil and maple syrup and coconut nectar so it's a combination of that so what brand of responsibly sourced palm oil are you using this is it right this is Earth Balance guys so as you can see when you look in there and I'll I'll take this out to show you so I'll actually take it out and show you guys it's actually pretty pretty whipped up but you can keep whipping it until it's really completely incorporated because coconut oil and palm oil are both pretty solid unless you warm them up you can to make some kind of an egg substitutes so the ex substitute that I use is any kind of a milk like a hemp milk in combination or or coconut milk in combination with tapioca flour it makes it almost like a custard and then that custard goes in and binds and does the binding property of egg and then we add extra baking powder to make up for the leaven in the properties of an egg which we're not gonna okay so we're kind of making an egg substitute with some sort of non-dairy milk tapioca flour and baking soda baking powder not not baking soda but baking powder and I believe you can get a corn free ba
king powder at Trader Joe's over if you get this pan really hot the problem that happens is that your custard congeals sorry I love working with flame though so I'm doing this over low heat so low flame and I can use either my coconut milk okay so right now we're making our egg substitute which is any sort of non-dairy milk coconut milk is of course best if you're on the anti-inflammatory Paleo diet because you can't use nut milks or seed milks so coconut milk or soy so coconut milk and then we're going to put in how much so okay fourth of a cup of the milk for it so and then we pullin up two guys okay and then I'm gonna put in for each egg you're putting in basically a teaspoon of tapioca starch and 1/4 of a cup of your over your coconut milk and you just stir it we have a whisk so you whisk it together a while is to overload you until the tapioca starch is completely dissolved and then which usually within a couple of minutes it starts to thicken but you're whisking it the entire time because if you let it sit it's gonna congeal like kernels and that's not gonna do the job of giving you a smooth finish of your egg substitute and you want to and you'll if you make this enough you'll know when it starts to kind of thicken you know that you have to so just remember not much heat when you're making this egg substitute coconut milk tapioca flour and corn free baking powder from Trader Joe's so at this point I can I can stir in the corn free baking powder at this point because I didn't over eat it or I can put it all in there and then do it so I'm gonna elect to just leave this frothiness how that is you can see it thickening you kind of see the thickness of it you see how it's clinging to the sides of the pan it's getting there and if I leave this and walk away and I come back it's gonna be like a pudding like a custard so you don't want to you want to watch over this tire time you're making it and every time I now talk to you guys about this when you're making an egg substitute you have to think about what the egg is doing in a recipe it's so sorry what's in this cream to make sure that you have in here again that is coconut oil and palm oil and maple syrup and coconut nectar this coconut nectar okay okay so while I just let that start the batter start again so I'm gonna start the the KitchenAid mixer up it spinning and then I'm gonna pour the egg substitute and this is gonna go in there these leave it it'll clump but right now it's actually a nice interesting there are little few little pumps forming make sure everything for free it's really really well and actually the warmth is not unwelcome because I added this warm egg substitute in here and now it melted the coconut oil I wouldn't recommend doing that Sheriff all sticky stuff into the kitchen egg so now I have here orange zest which I've already invested and I'm gonna put it directly into this mixture into the mixture that is warm them and stirred up right now because then the oils from the orange zest will release into the oil mixture in that and it will become it'll maximize the flavor so this is basically zested orange peel and it's about 2 tablespoons total of zested orange peel and this is one of my secret recipes and here in my carrot cake because in a lot of traditional carrot cakes there's no orange peel but as dr.
Emmy will tell you it adds a lot of flavor and complexity to the mix so that's the part that's that part and then the other thing that goes in here is vanilla so these are like the wet ingredients vanilla extract now right here so we do this is an alcohol-free extract for those who are on the anti-inflammatory diet and stay at alcohol-free okay so that's that's the the wet ingredient of the cake those are the wet so now the only other wet ingredient is is carrot and ginger so I'm gonna go ahead and add those in after I've done my flour at addition so this is basically grated ginger it's about I about a tablespoon of grated ginger I'm gonna grate a little bit more that's about two cups of grated carrots so and that's what's gonna go in the mixture and you get a whole vegetable serving ginger is my other secret ingredient which is not necessarily in traditional carrot cake of course ginger is anti-inflammatory in traditional medicine Chinese medicine or Eve ADAC medicine tab tab anui which is a traditional Persian medicine it's used as a as a anti-inflammatory and a cooling agent yes and so in the warm summer months yeah ginger has initially a kind of a lot of heat but it does it ends up being a very cooling thing when you when you eat it with foods and it also helps with nausea as many of you have taken boat trips in Hawaii might know for people who've gotten through their pregnancy with ginger it can be ginger their morning sickness so so there you go so that's the wet ingredients and then I'll be adding in the carrot after the flour mixture is mixed so let's get our flour mixture in there so I'm gonna start with the smallest piece which is the tiger nut and gonna do about a third of a cup of tiger nut flour you want to show them what the flower looks like this hat anthony's organic tiger nut flour which you can get on Amazon yeah you can order this online I think that's the only way to get it timi tiger net has sort of a corny type a nutty nutty type flavor and really it's kind of like a peanut right it's a ground nut yeah legume that grows it's not a look of it's a root vegetable it's a root vegetable but it looks like a legume doesn't look like a real agreement it eats like he's a legume yeah I mean you can actually get dried Tiger nuts and and eat them as a snack so and the other thing I'm adding to this flour mixture is arrowroot also a binder and it makes the edges of the cake kind of crispy so it's a it's another thing so I'm adding about 1/4 of a cup of arrowroot flour and it's part of it again this is a root vegetable not it's starchy but it's also used for its binding properties and now we're going to do cassava flour and coconut flour and that was Oh flour in this pouch somewhere that's good enough so I'll add this in while get it while it's mixing sorry for the aerosol I see Bob everyone and scrape down the edges and I get all of it incorporated bit by bit added to the wet ingredients and this helps because sometimes the especially these grain free flour they have max that differential absorbency so they get and they kind of absorb more than you expected them to and then your mixture gets kind of thick so you want to watch that yeah and it's starting to get kind of but it's bound sort of like has a cakey consistency as you can see I'm gonna add my half a cup of coconut flour okay everybody so do you want to kind of recap what you've done so far or to say yes with coconut flour cassava flour coconut oil coconut sugar coconut nectar and actually towards the end if I need I'm gonna add I'm gonna taste for sweetness because that's the great thing is that this is a vegan recipe you can can safely eat the batter so we should eat the batter and then taste the batter and decide if it needs more sweetness so we started out by creaming together coconut oil coconut oil and responsibly sourced palm oil and we added to that coconut sugar and this coconut nectar which you can get on Amazon it's the coconut secret brand this brand also makes a really yummy sort of soy sauce substitute for those who are soy free anyways so we added that and then we creamed together these things and then we made a starch and coconut milk yes and also baking powder we have a corn free baking powder from Trader Joe's and then we're also adding a little bit of maple syrup we've added coconut flour cassava flour and Tiger nut flour tiger nut being a root vegetable don't worry about writing all of this down really look more at the consistency
babies right now yeah because the recipe will be posted on both doctored the on dr. desserts and on the vibrant Wellness website and on sorry on the vibrant wellness Facebook page rather so the recipes are coming so don't worry about the recipes just try to get sort of what the steps are supposed to look like so right now we've got orange peel ginger and now we're adding 2 cups of shredded carrots I may need to add a little of that coconut yes so as you can see it's mostly carrot but it's gonna cook up beautifully just wait so you weren't able to get the full two cups of carrots in there no well no that was that was three cups that was okay so that's two cups of carrots yeah okay yeah that's two cups of carrots okay all right and orange peel okay so now it's time to get this batter into our cake pans okay thicker than cake batter and your typical kids battle but not as thick as cookie batter so that's probably good okay and then it's smelling really good too and even the coconut nectar are really delicious so okay so I have already greased my baking pan my oven is preheated and now let me get my paper so I just wanted to show you guys the consistency of the batter right now so remember that we started out with creaming the coconut oil and the responsibly sourced palm oil with coconut sugar and with this really yummy coconut secret coconut nectar we made our egg substitute using coconut milk arrowroot sorry tapioca flour and also we use the base happy O'Connor we use arrowroot in there and around the baking and and this corn free baking powder from Trader Joe's and the flowers our coconut flour and cassava flour as well as Tiger nuts tiger nut thank you so I'm just pressing this into the cake pan and it's thicker than I wanted it to be so I'm gonna add a little more coconut milk there we go and when it comes out when I frost it you will see that this layer is it's really thin and because I want it to cook all the way through quickly and I want the carrots to bake and it's okay that it's a little bit thicker than normal cake because the carrots will release some moisture during cooking so can the cake batter being thicker well it'll make up for it while it's baking okay that's one let me grab the other one and we'll stick them into the oven at the same time and bake them for about 30 to 35 minutes on 350 degrees and then we'll make our ice cream which will be fun and so we're pressing the cake into the pan that's kind of like almost like a shortbread no what are you gonna make your frosting out of I'm curious oh yeah so I usually use the kind of hell omit but you can actually use coconut oil and coconut palm sugar and make a syrup to make the frosting to make it congruent with anti-inflammatory paleo and the coconut nectar also really helps with the frosting because it's very sticky so it'll be like a buttercream frosting you know buttercream frosting is almost entirely butter and powdered sugar so a two-cent did this recipe for my birthday for me which was really great however I'm allergic to coconut and I'm on anti-inflammatory paleo with the exception of the fact that because I'm allergic to coconut I eat nuts which I don't have problems with so she made my recipe instead of all the coconut that's in here with almonds almond cheese and almond flour yes and usually palm oil you know for my oil and what do you have the oven preheated to okay and do you have convection bake or regular big day okay this is convection bake now remember that if you're a gluten-free person you really need to have a convection bake oven that's only using gluten-free ingredients in there so if you have celiac disease you cannot use a convection bake oven that people are making gluttonous things in so just be aware of that now if you don't have celiac disease and you're just avoiding gluten it's not as big of a deal but if you have true celiac disease you have to be really careful of that actually let's make the ice cream first because we have to put the ice cream into these so let me get this out of the way go back to let's move on to ice cream so the main thing that makes this ice cream so great it is I'm using so as opposed to the local SAP coconut milk that our dairy we substitute area you know with along with the other belts so that makes a big difference and I'm using an entire avocado so your avocado should be right but not so right that it's super mushy we're relying on this avocado to give some body to this ice cream and some creaminess so just cut your avocado and scoop it out into the basin of the blender so we're using a Blendtec but you could use a Vitamix and avocado is the great chameleon right and it can go savory it can go sweet and that's what's great about it it's a it's a wonderful fat it's actually the one thing to remember though is if you have a latex allergy at my cross-react with avocado so just be aware of that although I've had horrible latex allergy since the old days when I was an OB resident and I have never had problems with avocado but for now we're starting out with only about a half a cup total of sweetness okay so right now we have a full avocado the coconut palm sugar and how much maple syrup okay fourth of a cup okay and how much cook and a fourth of a cup of the coconut palm okay now how much vanilla extract so keep that in mind you have to be you know dance with your sugar upfront because it's gonna be sweetened at the end with a drizzle of maple syrup throughout it so that's part of the maple pecan is a little bit of a drizzle of maple syrup you're just going to see this avocado and get the rest of it into here so there's an entire very right and again we're using a Blendtec and we're using coconut palm sugar maple syrup and a full avocado and we're about to add this coconut cream yes so I'm using heavy coconut cream and also just traditional can you hope it's still for a second so these are the two ones I'm using original and then heavy so alright and see how thick that is it's like coconut oil coating it is really important to make sure that you are using bpa-free cans cuz cuz yes cans are a major source of BPA which is actually a xenoestrogen or environmental estrogen that can cause cancer and it can cause endocrine problems it can cause moves and Men so not attractive so something you want to avoid those cans that have BPA so okay so the other thing you can use for frosting is coconut yogurt when you're making the frosting for the carrot cake that's also another possibility there's some thick like almost Greek style coconut yogurts out there and you can use that I think we're gonna do a combination of coconut yogurt and coconut oil today so this is a function so I think okay so so far we have put in coconut cream coconut milk a full avocado palm sugar and some maple syrup oh no the vanilla extract vanilla extract is the other thing an arrowroot is a thick American it is that's that avocado so now we need to get the the ice-cream maker out of deep freeze so you guys talk about the so one great thing about this ice cream is that it has some good fats that really help with fat balance in the body avocados actually really help raise good cholesterol so it's it's a good fat to be putting into your diet far superior to dairy as far as inflammation so this is a really great recipe to learn to do we're going to be using an ice cream maker but you know you could maybe even freeze these into popsicles so we've got the coconut oil we have the coconut cream and we have our avocado in there right now roles are sweeteners which is where you pour it out onto a cookie sheet freeze it and then peel it up and onto another you know let it freeze some more so there's ways to do that you can google back on how to make it ice cream without an ice cream maker but if you do have an ice cream maker it is so much more convenient and easier so I'
m just going to attach the base and let it churn and as it's churning we add the ice cream mixture to it so how long did you put this ice cream maker into the deep freeze for just now or just the chest freezer rather it's not common to vibrant wellness clinic took me two hours right I live in Seattle and we're in in impasto it was a couple hours in the car and there was like a shopping expedition on the way there so so because of that I put it into the deep freeze to cool it back down before we use it because last time we tried to make the ice cream it had warmed up too much so we learned our lesson okay so now this is a critical pour method for for section part time of the ice cream just say if you want to come on top yeah so you just pour the ice cream through this a little ice cream maker base pull and it goes in and starts thickening up it's gonna take about 25 minutes to thicken into a yummy ice cream and right at the end when it's thickened and it's almost ready is when we're gonna add the maple syrup drizzle and the pecans Canada Day is coming up and a couple of months so this might be a nice thing to make yeah no good day yeah and I always think of maple syrup coming from Canada so last year my friends held a Canada Day party celebration and I made this maple pecan ice cream for it or maybe for those of us for Americans fourth of July yes but that's always thinking about this is actually a really good holiday ice cream people love well a lot of people don't know that very good maple syrup can also come from Vermont oh that's true not American maple syrup all right so that's ice cream on its way and we don't need to watch it it'll let us know when it's done and now let's make the candied orange peel and the frosting for for our carrot cake okay so candied orange peel so I'm gonna use the soft hand to make candied orange peel and a little bit of maple syrup this is about a it's just going to be about a teaspoon of coconut sugar and not a lot and then about 1/4 of a cup of maple syrup but remember we're going to pull these orange peels out of here and then we're gonna use this to make frosting in a moment so I'm gonna put about 1/4 of a cup of maple syrup in here and about 2 teaspoons of vanilla and eventually this is going to be the base of our frosting because that the orange peel essence that goes into our frosting will also mocha frosting very delicious is there something you could substitute for orange if you're sensitive to citrus as a flavoring caliche year yes you could do which is actually amazing and it's not in season for another couple of months but when it's in season it's delicious I just used this this decorative you know I I don't really have orange isn't like a critical part of carrot cake so you you don't even need to decorate anything on top of it or you can just put some candied carrots so Persians do you candied carrots just this is medium heat thank you Jesse do you need to get in here or can you see okay so there's Jesse who's putting this on Vimeo for us thanks Jesse so I'm just coating the orange peel in the coconut sugar and maple syrup solution and letting it I'm just gonna let it just come to a simmer over medium heat and it's simmer it's gonna simmer for like less than five minutes because the point of this is just to to soften the orange peel sweeten it and this is gonna go on top of the cake and decorative flourishes so and I can already smell that cake I don't know about you guys but I'm sure people at home can't yeah and Jesse can't cuz we're gonna 95 knots but the rest of us and smell it okay good so let us give that a moment to to warm up and then once I take this orange peel out and put it in a dish waiting to decorate the cake what I'm going to do is use the same saucepan to just want to show everyone the ice cream again while she's kind of yeah see how figuring out with two new coming together okay it looks pretty good to me yeah it's starting to thicken so where's the pecan part of this ice cream whoa oh this is candy now see it's simmering it's simmering so now we can actually reduce the heat simmer it for just a minute and then it's enough because really if you if you don't simmer it at all a lot of people won't eat this but if you simmer it on a little bit of sweetener then it softens and sweetings the orange peel and it becomes quite edible and orange peel as you know is like the highest very important when you're thinking about fighting a virus to get very good vitamin C contents vitamin C content is important so I'm going to reduce the heat even further in fact I'm going to turn it off and I'm just gonna pull these out of the of the simmer and let them just rest over here and cool down in this little dish ooh super hot and into this pan I'm gonna put tapioca starch and arrowroot which will be some of the thickening bases of our ice cream of our frosting and then I'm going to and remember this this maple syrup and coconut sugar that's melted in here now has an lovely orange flavouring and you can use like any set other fruits good contenders are lychee berries my berries some people love doing frosting that's very flavored on their carrot cake in fact one of my favorite restaurants and Seattle harvest speed is doing that right now they're doing a wild Yahoo frosting on there on there yes they're quite gonna begin carrot cake yeah shout out to harvest feet thank you harvest beef for making meals for people on the front wall right there making meals for health care workers you can nominate a healthcare worker on the frontlines and they will make a free meal for that and so about support local businesses they're doing amazing things for us and we want them to to make it through this so that we can go there and this is all okay so I'm just gonna put two teaspoons he's about 2 teaspoons of tapioca starch remember that tapioca congeals very quickly so as soon as you get it in there you use you uh whisk it which gets to dissolve it as soon as you get it in there same with arrowroot it's kind of forming this like therapy like a creamy syrup it has kind of like that so what's in there right now this is coconut sugar maple syrup and captain happy upper starch of course I got orange essence and I get orange peels in there about a teaspoon so for those of you who join late of course they're gonna post this to the vibrant wellness and the doctor desserts pages and we're also going to have the recipes on there for both things just right after we're done so okay worried not the recipes will be up okay so that's that's the sweet base with add the coconut oil to it I'm just gonna do this is about 1/4 of a cup of coconut oil yeah coconut oil scraped in there and of course this is hot right because we've been simmering it so it's gonna melt that coconut oil immediately and then together coconut oil back into the consistency that I need it to be for frosting I'm gonna I'm gonna chill it again so again we have maple syrup coconut sugar and orange essence in there because we had orange peel and now we're adding our coconut oil to the frosting mix and we did this all on low heat yes now it's like no heat and now it's no heaps with the coping with the just the pan was already hot no I have low batteries Paul can you hold this for me while I go get my double camera thank you to our cameramen tonight Paul and Jessie there we go and so this is more of a kind of a glaze right now it's not really a frosting right so we want to thicken it just a little bit more with a little bit more I'm gonna switch places because I have to get the back plug yeah so I showed Jessie there yeah so it's just kind of mixing together I added just one more teaspoon of tapioca and mixed it and and I'm gonna whip it in the stand mixer until it cools because when it cools is when they will start to solidify actually I'm just g
onna do it by hand is that enough yeah it'll be enough for the glaze on top okay so it's not it's not it's kind of a because of coconut sugar and maple syrup it's not like creamy white but it's still really good and the only way to like get it creamy white is to use like a white sugar source which so what did you use for mine I just used the little maple syrup fruit sweetener because you have asked me to make it monk fruit yes yeah and you can use monk fruit sweetener if if you're not on anti-inflammatory Paleo and you can have nuts and use the kite Hill cream cheese which is made of almonds then you can easily use monk fruit sweetener and it will make it extremely low glycemic because my fruit sweetener is of course zero calorie the one thing you have to be really careful of though with monk fruit sweetener is that it's really extremely sweet so yeah so about 1/16 or so of a teaspoon of sweetener is equivalent to about a teaspoon of sugar so just bear that in mind if you happen to use monk fruit sweetener you want to be really careful so she's adding some arrowroot so it sort of thickens yeah I'm filling it up they can me up with arrowroot and tapioca starch so it's kind of like a cuss now is that in your recipe that you can thicken it that way or okay yes in the recipe okay there you go and then it's still a little bit liquid because as the coconut oil Clues it'll get thicker so I'm just gonna put this in the fridge for a minute to cool down just gonna be a minute let's check on our ice cream is it ready to eat at luly's almost ready to add as you can see it's starting to turn into a more solid ice cream mask almost like soft-serve so remember this is made of avocados and coconut oil and coconut milk and coconut cream and cream yes yeah so what I haven't even coconut milk and I have toasted my own pecans oh I did some almonds too I'm gonna separate out the almonds because I'm gonna i toasted these on 250 degrees for about 15-20 minutes and they get nice and toasty I just used raw you know if you're just following paleo you can do the nuts if you're an anti-inflammatory paleo very strictly of course you're not gonna do nuts but you could grow in berries or something like that some dried fruit cuz you're gonna have dried fruit right like you can have yes you can cherry well like dried apricot Indian or dried blueberries yeah it would be a good addition to this but the maple and apricot would sort of mimic the notes so I think that would work so what if when it's a little bit more solid so right now it's kind of still soft-serve so we're gonna give it a minute to get a little bit more and it might not like it might not get that much thicker just because like I said this thing was not in deep freeze for as long as I wanted it they're done cake is done it looks good they're coming out wish I could eat some but I'm allergic to coconut sorry I won't get to eat them I ate about a slice a day every day so the last of me nine days I think yeah so this is our carrot cake so again this is grain free sugar free do you know vegan etc and this is a double layered cake because the coconut oil takes a minute to thicken I'm just gonna between the two layers looks almost like caramel rain like a little bit of caramel yeah like a dulce de leche which actually would be really good on carrot cake so let's see how it tastes in a moment so what if you don't want frosting you know this this kid will actually do well without frosting but what and if I for the top layer I'm gonna actually mix in some coconut yogurt and make this done so last time I need for back Eid instead of toe I made them their own carrot cake but I use a premade flour so this the yogurt now makes it like super super creamy receipt and this look this also just this is an unsweetened vegan yogurt and that's because the flour mix have brought rice flour so there's a big difference between my own blended flour mixes which are grain free and the ones that are available in free flour mixes that are in the store are mostly a lot of them are mostly brown rice flour and so which is not great not great for you and not does not taste those according to that you might not need well it just makes things somewhat drier and stickier yeah okay here we go the flip is important getting it lined up this is what happened to me last time - this is not the bomb version because it has coconut in it I need someone can't eat this one okay so it's all for you okay okay live video end it yeah you just you can just do this story share to Instagram TV and next there we go add to series and brain free carrot cake and ice cream there we go and then you just you don't have to do any more you're off the hook you can you can just enjoy Instagram only allows you an hour life oh really yeah so I'm pouring this on I guess you're wondering house yet I wonder how hustlaz all his Instagram ones cuz his are very long they're not longer than an hour okay there you go so kind of half caramel half cream it's kind of a caramel and cream I have to say this does turn out a lot better if you use the kite he'll almond milk it's cream cheese but but if you're not free then please do post it but remember that I'm also keeping things low glycemic and that's part of the issue is that keeping things low glycemic and also because I could compensate with a ton of sugar and but then it wouldn't be anti-inflammatory because sugar is very important so I am really encouraging people during this pandemic to stay away from dairy and the reason for that is that dairy is very mucous enik and it also increases this very nasty what we call interleukin or signaling well it's a cytokine yes called interleukin 6 which is very much associated with inflammation yes so it's very very important to learn these dairy free recipes so that you can eat things that taste good that don't necessarily require you to have dairy for many many reasons during the pandemic okay so that's that and let's put together our ice cream so here's our cake everybody you can see it looks pretty darn good yummy and then it's time to add the pecans so I just add them a couple at a time into the ice cream as it's churning when it's almost completely looks like it's churning pretty it's solid yeah it's it's still soft serve but it'll it's probably good so I add the pecans and that adds a little bit of body not the element and that's about a half a cup of pecans so not a whole lot adding just a drizzle of maple syrup into this and that will help us get that maple drizzle look to it and kind of like a like when those dulce de leche ice creams or caramel ice cream what a house like drizzle through it you just pour and it drizzles in and that was less than 1/4 of a cup that was more like an eighth of a cup so not a lot looks pretty good yeah let's pretty good and then you just let that keep churning until however solid you want it like right now it's soft-serve you could eat it like now or you could wait till it solidifies just a bit more and then the best thing is once it's done like at this point then you put it in deep freeze or put it in put it a take it out of the ice cream maker put it into a metallic mouth Reiser it's really hard so that's I think the best thing to do right now because I feel like if we leave it in there then part of it will simplifying part of it won't and it'll lose that drizzly effect that I just achieved by putting the maple syrup in there so we'll do is and it was very strong it's still pretty soft so sometimes when you don't have both that dairy you need to do this last little bit better than shooting into the freezer for a few hours so so wish you were all here with us to eat cake and ice cream yeah normally when we do these classes with librum wellness clinic we have 20 20 or 30 vibrant wellness clinic members who are here partaking of everything and we real
ly really miss all of you and wish that you were here with us right now but we're glad you're staying safe yes that's true mmm you guys it's really good I'm kind of an eat dessert first kind of person so do a lot of so do you do a lot of licking well we know I am your sister so get that into you just get it into the pan smooth it into kind of like down into a layer and then get them into the into the freezer I can do that you're filming it's a mistake I need to actually plug in my phone it's low battery sorry everybody I'm trying to put trying to plug your phone in while filming yes okay so and then you just smooth it out sort of smooth for probably about an hour or two and it will firm up nicely and then you can scoop it okay okay can I scream maybe yeah remember baby carrot cake and maple pecan ice cream vegan grain free and anti-inflammatory and low glycemic enjoy great to have you with us a vibrant wellness clinic and you'll we'll also share these on dr. desserts com thank you so please look in about 20 minutes on the vibrant Wellness Clinic website and we will have posts of the recipes thank you so much everybody for joining us it's been our pleasure to do some healthy cooking with you and get you some recipes and tastes good but also help your immune system during the pandemic and we hope that you will join us next month we don't have our date quite yet but we'll post it on the vibrant wall on this clinic page so follow us on the vibrant wellness clinic page and on the doctor desserts page and we will definitely post for you when our next date will be and what our next recipes with me thank you so much everybody for joining us dr. too so if you want to come say goodbye to everybody about I will thank you everyone it's been a pleasure cooking with you thanks I love you guys .
Video Description:
This Healthy Cooking class, featuring chef and pediatric allergist, Dr. Atoosa Kourosh, of "Doctored Desserts" (doctoreddesserts.com) is sponsored by DoctorEmi.com and the Vibrant Wellness Clinic.
In this video, Dr. Atoosa will show us how to make her superb #vegan #paelo #keto Carro Cake and Maple Ice Cream .
