Cake & Ice-Cream For Breakfast

by HEAB on December 13, 2009

I’m still having a lot of fun experimenting with my almond flour. Thanks again Scott and Christina! On Friday, CD and I had both a Christmas party and a birthday party to attend. I offered to make the cake, and the birthday girl requested carrot.


Happy Birthday Cherie!!!! I made the carrot cake from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook and covered it with a vegan vanilla buttercream frosting.


If you like carrot cake, and have gluten issues, YOU MUST MAKE THIS. Heck, make it even if you don’t have gluten issues. It was delicious.

Continuing with the almond flour theme, I celebrated Pancake Sunday this morning with a batch of chocolate almond flour pancakes…


I ate them with chocolate protein ice-cream. Look, pancake ice-cream tacos.


This pancake recipe is definitely a winner, and you can click here to read all about it. I loved eating them with the ice-cream – talk about a decadent tasting breakfast!

In reference to the birthday carrot cake, I’m always a little nervous about serving “healthy desserts” to a crowd. Normally, I just use white flour and sugar to make traditional cakes. However, why serve my friends food that I won’t even eat myself? Luckily the cake was a huge hit, and I’ll leave you with…

CD’s Random Comment of the Day…

The cake was really good. You didn’t Heatherfy it too much. :)

It’s your last day to enter my Vita-Mix Giveaway!!!!!

Oh, and be sure to check out my guest post over at Love Veggies & Yoga for a veggielicious breakfast and a little yoga. :)