Pao de Quijo - Brazillian Cheese Bread

I have to write a post about this stuff. After hearing my pastor raving about this, I looked up a bunch of recipes, and found this one to be my favorite. I will say this is a bit more tricky than I anticipated. The dough is very sticky and the tapioca flour seems to find its way everywhere. But, the good part is, all of this cleans up very easily with warm water. I rolled my dough into balls, as suggested in another recipe. To do this, powder your hands with some tapioca flour, and keep moving. If you hold the dough it is very tacky, but once you start rolling it rolls up really well into a nice ball. I will also say that these are super delicious! I bet you can't each just one. They remind me of cream puffs (poffertjes) but cheesy instead of with a custard cream... mmm... might need to make those next.

Note: This is gluten free. Also, feel free to use almond or soy milk.

Here is the link to the recipe: http://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118

I've copied and pasted the recipe below, just in case this link doesn't work one day and I still want this recipe :)

How to Make Pão de Queijo (Brazilian Cheese Bread)COOKING LESSONS FROM THE KITCHeN

Pão de queijo are super easy to make at home.

I had my first pão de queijo at a Brazilian restaurant in Atlanta over five years ago, and I still dream about it. It was crispy outside but amazingly soft and chewy inside, and its cheese flavor was so ephemeral and haunting that I had to eat several more just to fix it in my mind. Well, I'm in trouble now because I just discovered that these little cheese puffs? With their addictive cheesiness? They are super easy to make at home.

Pão de queijo are essentially a version of French gougères. Like gougères, the dough for pão de queijo starts on the stove top and eggs are beaten in one at a time. Also like gougères, the end result is a tray of crispy, hollow puffs. The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour.

Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven. It requires a leap of faith and a bowl of water for dipping your fingers and spoons to prevent sticking.

Keep going with the recipe and you'll be rewarded with these puffs. They're chewier and more bread-like than their gougère cousins—not to mention being gluten-free! Pão also have a very mild cheesy flavor thanks to the use of Parmesan cheese, though you could substitute any other cheese you'd like for a more pronounced or different cheese flavor.

Pão de queijo are at their crispiest best when they're still warm from the oven. This said, the will soften over night and make excellent sandwich bread the next day.

How to Make Pão de Queijo (Brazilian Cheese Bread)

Makes approximately 2 dozen puffs

What You Need

Ingredients

1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
2 cups (10 ounces) tapioca flour or sour cassava flour
2 eggs
1 - 1 1/2 cups Parmesan cheese

Equipment

2-quart saucepan
Long-handled spoon
Standing mixer with paddle attachment (or mixing bowl and elbow grease)

Instructions

Preheat the oven to 450°F. Line a baking pan with parchment and set aside.

1. Boil the Milk and Oil: Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.

2. Add the Tapioca Flour: Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.

3. Cool the Dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.

4. Beat in the Eggs: Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.

5. Beat in the Cheese: With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.

6. Portion the Puffs: Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.

7. Bake the Puffs: Transfer the sheet with the puffs to the oven and immediately turn down the heat to 350°F. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in a warm oven or toaster oven.

Note:

Finding Tapioca Flour: Sour cassava flour or sour tapioca flour can be tricky to find in the United States. Look for it at Latin American markets. Plain tapioca flour lacks the slight sour, fermented flavor, but makes a fine substitute. You can find plain tapioca flour from Bob's Red Mill at most natural foods stores.

Butternut Squash Soup

I've been perusing butternut squash soup recipes and couldn't settle on one that I liked, so I took a bit of this and a bit of that and came up with this recipe. It has a nice spiced flavor to it without being overwhelming.

Ingredients:

1 large butternut squash, peel, remove seeds and chop into large pieces
3 apples, cubed
3 celery sticks + leafy greens, finely chopped
1 large onion, diced
2 tsp cinnamon
2 TBSP parsely
2 TBSP olive oil
2 tsp sea salt
2 tsp black pepper
7-8 cups vegetable broth or water (depends how thick you like your soup)

Directions:

1) In a large slow cooker combine all ingredients
2) Stir it up
3) Cook on high for 3-4hrs or until vegetables are soft
4) Using immersion blender blend until smooth
5) Eat and enjoy!

Variation: 
For a spicy version with a bit of kick, add 2-3 chopped carrots, 2 tsp ginger, 1 tsp nutmeg, 1/2 tsp cayenne pepper, 1 tsp cumin, and 1 clove garlic

Note: I'm sure you can make this in a pot on the stove as well. Cooking time will decrease if you chop things up a bit more. Be sure to stir regularly.

Pumpkin Oatmeal Squares (Gluten-free)

It's that time of year when it starts to cool down and the rain is falling, and harvests are plenty. Time to break out the pumpkin recipes!

This recipe does not have any flour, so for those who are gluten free, this makes things so much easier. One word of caution: While oatmeal is gluten free of itself (correct me if I'm wrong), your bag of oatmeal might not be due to the contaminants where it gets packaged. Also, some people who are intolerant to gluten cannot eat oats either.

Ingredients:

2 eggs
1 cup applesauce
1 banana
2 cups pumpkin puree
2 cups rolled oats
1 tsp vanilla
1 tsp salt
2 tsp allspice
2 tsp cinnamon
2 tsp ground flax
1/8 cup honey
1 1/2 tsp baking powder
1 tsp baking soda

Directions:

• Mix all ingredients with a blender
• Pour into 9x12" pan
• Bake at 350 degrees for 20-25 minutes. It is okay if it appears to be sightly underdone, the square if very moist.
• Cool before cutting and serving

Review:
This recipe works well, and isn't very fussy. It's not a real decadent dessert, although, paired with some vanilla ice cream and a cup of coffee it's pretty good. I also noticed that the flavors come out more if you let it sit in the fridge for a couple days before you eat it, but who can wait that long!

Make your own Mayo, whipped dressing, or spread in a few simple steps!

You might wonder why you would want to spend the time to make your own mayo/whipped dressing/spread when you can simply pick one up off the shelf at the grocery store. If you look at the ingredients list on the jar you'll find all these chemicals and preservatives. These are things that I don't want to put into my body, and maybe, now that you think about it, you don't really want to either. This is a recipe that is simple to make, and easy to alter to suit your favorite flavors and spices. And here's one more secret, this spread works really well as a marinade, instead of margarine/butter on a hearty sandwich, and even mixed into pasta or layered into lasagna.

Ingredients: This will make a basic mayo

1 egg
1/2 lemon (juice only)
1 tsp honey or sugar
1/2 tsp sea salt
1 cup oil (different oils give different flavors, so choose your favorite, or mix it up)

Directions:

Using an immersion blender mix egg, lemon juice, honey, and sea salt.
Very very slowly add in a little bit of oil at a time, and mix until blended before adding more oil. The key is to be patient, and keep blending. If you add too much oil too fast, the oil will separate from the egg. Once you have a nice Mayo, then whip in add-ins of your choice.The flavor will settle after several hours in the fridge, so do not fret too much if you feel the flavor is too strong initially. 

Add ins: This will make your result go from plain old mayo to fantastically tasty! The options are pretty endless, but here are a few suggestions to get you started.

Option 1)

1 TBSP parsley
1/2 tsp paprika
1 tsp basil

Option 2)

1 TBSP green onion
1/2 clove garlic
1 tsp oregano

Option 3)

3-4 cherry tomatoes
1/2 TBSP parsley
1 tsp tumeric
1/2 tsp cumin

Store this in the refrigerator. So far, I've used it all up at the end of a week, so I don't know exactly how long it stays good. IF you find out, let me know... but I can't imagine that happening knowing how good it tastes... unless of course the jar happens to get hidden behind everything after grocery day.

Did you try this and came up with your own add-in combination that is super flavorful? Leave a comment and let me know!

Gluten Free Cranberry Apple Muffins

** updated January 2, 2014**

A hearty and tasty muffin, good for a snack, or as an on-the-go breakfast bite.

Ingredients:

3 eggs
**1/4 cup honey
**1 TBSP cider vinegar
1/2 cup oil
1 TBSP lemon juice (fresh squeezed, not from a bottle)
1 tsp cinnamon
1/2 tsp sea salt
1 TBSP ground flax seed (optional, but definitely adds a healthy punch!)
1 cup brown rice flour
1/2 cup almond flour
**1 TBSP tapioca flour
**2 tsp baking soda
1 apple, peeled and chopped
1 cup cranberries
**1 banana 

Instructions:

Blend wet ingredients together well, then slowly fold in dry ingredients. When a smooth batter is formed, add in the apple and cranberries and give it a quick mix. Pour batter evenly into muffin tray. Makes 12 muffins. 

Bake at 350 degrees for 15-20 minutes. Be careful to not over bake! My limited experience with a rice and almond flour mix is that it can dry out or burn easily. Because of this I check the muffins after 15 minutes and then add a couple minutes at a time. Err on the side of sightly under baking, when a toothpick comes out not perfectly clean remove them from the oven.

This recipe might undergo some changes yet as I am still trialing them with a few variations. This is my favorite so far. Enjoy, and if you try it out and find something that works better, let me know!

Fruit decorations

A simple cake, and then the tricky bit... making it look great!
This was my first attempt at decorating a cake with fruit. It's tricky keeping everything spaced evenly. Next time I think I might draw some guidelines in the whipped cream before I add any fruit.

Here's the result of my efforts:

And a close up of the centre - a strawberry flower. Worked okay on the first try. Cut carefully!

Also, what you can't see is that I cut the cake horizontally and added a thin layer of strawberry slices, topped with a very thinly sliced kiwi. To keep everything stuck together I used whipped cream. I happen to not have a good storage container for round cakes, so I couldn't decorate the sides, otherwise, I would have coated the sides with almond bits.

Enjoy your summer fresh fruit!

Frozen Banana Pie... with an added flair!

Recently a friend introduced me to Tahini. Tahini is a paste made from ground, hulled sesame seeds. It also happens to be an excellent source of copper, manganese, omeaga-3, omega-6, calcium, and protein. Opening a jar, you have to stir before use as the oils separate. It has a nutty flavor, but don't expect anything similar to peanut butter. I'd say it has a much deeper, raw edge to it. I couldn't eat it on it's own, but apparently it is used as a dip for bread or topping for vegetables.

And, what does all this have to do with Frozen Banana Pie? It just so happens to be the secret ingredient that makes this recipe come alive with a flavor you would never expect in your typical banana pie.

I'm not going to vouch for the nutritional value of this recipe, but it's a great use for your extra bananas and some Tahini.

Recipe:

Base:
1 1/4 cup chocolate crumbs
1/4 cup margarine

Filling:
4 Bananas
4 TBSP Tahini
2 TBSP Peanut Butter
6 TBSP Plain Natural Yogurt

Directions:
1) Combine the chocolate crumbs and margarine and press into a pie pain

2) Put the Ingredients for the filling in a blender and puree (or use a bowl and hand blender) until smooth and creamy.

3) Taste test the filling and add more Tahini if desired
4) Pour the filling over the base
5) Cover pan with lid, or plastic wrap and place in the freezer

To Serve: Cut a wedge and place on a plate. Decorate with chocolate shavings, or whipped cream if desired. Let stand for 5 minutes before eating.

(sorry, forgot to take a picture of the final product... ate it too quickly to think about that)

This is a delicious treat for a warm day!

25 Healthy fruits

According to Cara Rosenbloom, RD, here is a list of 25 fruits and their nutritional values.

Apple  
• Nutritional value (1 medium): 75 calories, 3 g fibre 
• Disease-fighting factor: Apples contain antioxidants called flavonoids, which may help lower the chance of developing diabetes and asthma. Apples are also a natural mouth freshener and clean your teeth with each crunchy bite. 
• Did you know? An apple's flavour and aroma comes from fragrance cells in apple skin, so for maximum flavour, don't peel your apple. Plus, the vitamins lie just beneath the skin. 

Avocado 
• Nutritional value ( ½ avocado): 114 calories, 4.5 g fibre, source of vitamin E and folate 
• Disease-fighting factor: Avocados contain healthy monounsaturated fats that can help lower cholesterol levels when eaten instead of harmful saturated fats. For a heart-healthy boost, replace butter with avocado on your favourite sandwich.   
• Did you know? Babies love avocados. Their soft, creamy texture makes them easy to eat, and their high fat content helps with normal infant growth and development.

Banana 
• Nutritional value (1 medium): 105 calories, 3 g fibre, source of vitamin B6, potassium and folate 
• Disease-fighting factor: With 422 milligrams of potassium per banana, these sweet delights have more potassium than most fruit and may help lower blood pressure levels.
• Did you know? People with rubber latex allergies may also be allergic to bananas since the two come from similar trees and share a common protein.

Blackberry
• Nutritional value (1/2 cup/125 mL): 31 calories, 4 g fibre, rich in antioxidants
• Disease-fighting factor: Blackberries get their deep purple colour from the powerful antioxidant anthocyanin, which may help reduce the risk of stroke and cancer. Studies show that blackberry extract may help stop the growth of lung cancer cells. 
• Did you know? The ancient Greeks called blackberries "gout-berries" and used them to treat gout-related symptoms.

Blueberry
• Nutritional value (1/2 cup/125 mL): 41 calories, 1.5 g fibre, rich in antioxidants
• Disease-fighting factor: Blueberries rank No. 1 in antioxidant activity when compared to 60 other fresh fruits and vegetables. Blueberries may help lower the risk of developing age-related diseases such as Parkinson's and Alzheimer's. 
• Did you know? Blueberries freeze very well. Here's how: Rinse, then let berries dry in a single layer on towels. Freeze in a single layer on rimmed baking sheets. Seal in freezer-safe containers for up to one year. Use them straight from the freezer in your morning cereal, blend them into a smoothie or mix into pancake or muffin batter. (You can also buy frozen blueberries year-round.)

Cantaloupe
• Nutritional value (1/2 cup/125 mL): 25 calories, less than 1 g fibre, source of vitamin A, folate and potassium
• Disease-fighting factor: Cantaloupe is high in the antioxidant beta-carotene, which may help reduce the risk of developing cataracts. Cantaloupe is a perfect diet food since it has about half the calories of most other fruits.  
• Did you know? Since bacteria can grow on the outside rind, it is important to wash cantaloupe before cutting into it.  

Cherry
• Nutritional value (1/2 cup/125 mL): 46 calories, 1.5 g fibre, rich in antioxidants
• Disease-fighting factor: Sour cherries contain more of the potent antioxidant anthocyanin than any other fruit. Anthocyanin may help reduce inflammation and ease the pain of arthritis and gout. 
• Did you know? Sour cherries, commonly used in pie and jam, have more vitamin C than sweet cherries do, but much of it is lost when they are heated.

Cranberry
• Nutritional value (1/2 cup/125 mL): 25 calories, 2.5 g fibre, rich in antioxidants 
• Disease-fighting factor: Cranberries are antibacterial and studies show that they can help treat and prevent urinary tract infections. Recent research has also linked cranberries to the prevention of kidney stones and ulcers.
• Did you know? Unsweetened cranberry juice makes an excellent mouthwash – studies show it can help kill bacteria and fight cavities.

Fig (dried)
• Nutritional value (2 dried figs): 42 calories, 1.5 g fibre, source of potassium, calcium and iron 
• Disease-fighting factor: High in fibre, figs may help reduce the risk of heart disease.
• Did you know? Puréed figs make an excellent substitute for fat (like butter or oil) in baked goods. Simply purée 1 cup (250 mL) of dried figs with 1/4 cup (50 mL) of water, then replace half of the fat called for in the recipe with an equal amount of the fig mixture.

Goji berry
• Nutritional value (1/2 cup/125 mL): 90 calories, 2.5 g fibre, source of vitamin A, 
rich in antioxidants 
• Disease-fighting factor: Goji berries are a nutrient powerhouse, containing six vitamins, 21 minerals and a slew of antioxidants. They have been linked to the prevention of diabetes and cancer, but more research is needed to understand their effects.
• Did you know? Dried goji berries, which look like dried cranberries, can be found in most health food and bulk stores.
Note: Health Canada has warned people using the prescription drug Warfarin to avoid goji berries, because they can alter the drug’s effectiveness. 

Grape
• Nutritional value (1/2 cup/ 125 mL): 53 calories, less than 1 g fibre, source of manganese
• Disease-fighting factor: Grapes contain resveratrol, an antioxidant that may help prevent heart disease by reducing blood pressure levels and lowering the risk of blood clots. Resveratrol may also help stop the spread of breast, stomach and colon cancer cells. 
• Did you know? You can freeze red and green grapes and use them as colourful ice cubes in your favourite drinks. They add a special touch to sparkling water or Champagne. 

Grapefruit (pink) 
• Nutritional value (1/2 grapefruit): 52 calories, 2 g fibre, source of vitamin A 
• Disease-fighting factor: Pink grapefruit contains lycopene and flavonoids, which may help protect against some types of cancer. Grapefruit also boasts an ample supply of pectin, a soluble fibre that may help lower cholesterol levels.
• Did you know? Grapefruit can heighten the effect of certain drugs, including cholesterol-lowering statins. Check with your pharmacist to see if grapefruit may interfere with any of your medications.  

Kiwifruit
• Nutritional value (1 large): 56 calories, 3 g fibre, source of vitamins C and E, and of magnesium and potassium
• Disease-fighting factor: With more vitamin C than oranges, kiwis can help in the development and maintenance of bones, cartilage, teeth and gums. They can also help lower blood triglyceride levels (high triglycerides increase the risk of heart disease). 
• Did you know? Most people remove the fuzzy skin, but kiwis can actually be eaten whole – skin and all. 

Mango
• Nutritional value (1/2 medium): 54 calories, 1.5 g fibre, source of vitamins A and E
• Disease-fighting factor: Mangoes are high in the antioxidants lutein and zeaxanthin, which may help protect vision and reduce the risk of age-related macular degeneration (the leading cause of blindness in adults).
• Did you know? Mangoes can be enjoyed ripe as a sweet, juicy dessert choice or unripe as a sour, crunchy addition to chutney and salads. 

Orange
• Nutritional value (1 medium): 62 calories, 3 g fibre, source of vitamin C, folate and potassium
• Disease-fighting factor: Oranges are a good source of folate, an important vitamin for pregnant women that can help prevent neural tube defects in their infants. They also contain a phytochemical called hesperidin, which may lower triglyceride and blood cholesterol levels.
• Did you know? The edible white part of the orange rind has nearly the same amount of vitamin C as the flesh, so eat that part too!

Papaya
• Nutritional value (1/2 medium): 59 calories, 3 g fibre, source of folate, vitamins A and C
• Disease-fighting factor: Papayas contain papain, an enzyme that aids digestion. Plus, their high vitamin A content aids in maintaining the health of the skin. 
• Did you know? The black seeds inside the papaya are edible and have a sharp, spicy flavour. Try blending them into salad dressing as a substitute for black pepper. 

Peach
• Nutritional value (1 medium): 58 calories, 2 g fibre, source of vitamin A  
• Disease-fighting factor: High in vitamin A, peaches help regulate the immune system and can help fight off infections.
• Did you know? Peaches do not get any sweeter once they have been picked, so avoid buying underripe peaches. 

Pear
• Nutritional value (1 medium): 96 calories, 5 g fibre  
• Disease-fighting factor: Much of the fibre found in pears is soluble, which can help prevent constipation. Soluble fibre may also help reduce blood cholesterol levels and prevent heart disease.  
• Did you know? Unlike most other fruits, pears don't ripen well on the tree. Instead, pears are harvested when mature and are allowed to finish ripening under controlled conditions. 

Pineapple 
• Nutritional value (1/2 cup/125 mL): 40 calories, 1 g fibre 
• Disease-fighting factor: Pineapple contains a natural enzyme called bromelain, which breaks down protein and helps aid digestion. Bromelain may also help prevent blood clots, inhibit growth of cancer cells and speed wound healing. 
• Did you know? Since bromelain breaks down protein, pineapple juice makes an excellent marinade and tenderizer for meat. 

Pomegranate
• Nutritional value (1/2 fruit): 53 calories, less than 1 g fibre, source of vitamin A and potassium
• Disease-fighting factor: Pomegranates contain antioxidant tannins, which may protect the heart. Studies show that daily consumption of pomegranate juice may promote normal blood pressure levels and reduce the risk of heart attacks.
• Did you know? Pomegranates contain glistening, jewel-like seeds called arils that can be pressed into juice. One medium pomegranate yields about 1/2 cup (125 mL) of juice.

Prune
• Nutritional value (3 prunes): 60 calories, 2 g fibre, source of vitamin A
• Disease-fighting factor: Prunes are a source of the mineral boron, which may help prevent osteoporosis. Prunes also impart a mild laxative effect due to their high content of a natural sugar called sorbitol.  
• Did you know? Marketers in the United States are trying to legally rename prunes "dried plums" to appeal to a younger market. 

Raspberry
• Nutritional value (1/2 cup/125 mL): 32 calories, 4 g fibre, source of folate and magnesium 
• Disease-fighting factor: Raspberries are rich in ellagic acid, an antioxidant that may help preventcervical cancer. Promising studies in animals have led researchers to believe that raspberries may also help treat esophageal and colon cancer.
• Did you know? Raspberries are so perishable that only three per cent of Canada's raspberry crop is sold fresh. The remaining berries are used to make jam, baked goods and other delicacies.

Strawberry
• Nutritional value (1/2 cup/125 mL): 23 calories, 1.5 g fibre, source of vitamin C
• Disease-fighting factor: Strawberries are rich in several antioxidants that have 
anti-inflammatory properties, including helping to prevent atherosclerosis (hardened arteries) and to suppress the progression of cancerous tumours. 
• Did you know? The flavour and colour of strawberries is enhanced by balsamic vinegar. For a fabulous dessert, drizzle balsamic vinegar over ripe strawberries and serve with vanilla ice cream. 

Tomato
• Nutritional value (1 medium): 22 calories, 1.5 g fibre, source of vitamin A, folate and potassium 
• Disease-fighting factor: Tomatoes are nature's best source of lycopene, a potent antioxidant that may help reduce cholesterol levels and protect against advanced-stage prostate cancer. 
• Did you know? Tomatoes cooked with a touch of oil provide more lycopene than raw tomatoes, so a rich tomato sauce made with olive oil is a healthy choice.

Watermelon
• Nutritional value (1/2 cup/125 mL): 23 calories, less than 1 g fibre, source of vitamin A
• Disease-fighting factor: Watermelon is 92 per cent water, making it aptly named. It's a great addition to any weight-loss diet because it is low in calories and satisfies the sweet tooth.
• Did you know? Watermelon rinds and seeds are both edible. Roasted, seasoned seeds make a great snack food, and the juicy rind can be stir-fried, stewed, or pickled. 

Breakfast Shake

Start off your day with a nutritious shake:

1 banana
1/2 cup fresh or frozen fruit
1/2 cup plain yogurt
1/2 cup orange juice

Simply blend until smooth and enjoy.
I use a hand blender in my large cup, leaving one part to wash = minimal mess!

Favorite Fruit options:
 Fresh Start - strawberry, pineapple, mango, peach
Antioxidant kick - blueberry, raspberry, blackberry, cherry

Tried something different? We'd love to hear your ideas!

Cabaza Cake

Let's face it, we all love cake. So, here for you today is a moist cake packed with nutrition and flavor. I haven't had too many trials of this cake yet, but it does not disappoint. I plan to further experiment with this recipe by replacing the sugar and trying different combinations of flours.

Recipe: Cabaza Cake

2 eggs
2 tbsp oil or margarine or butter
1/4 cup plain natural yogurt
1 tsp vanilla
3/8 cup sugar
1 banana
1 carrot grated
1 cup zucchini grated
1 apple finely chopped
1/2 cup raisins
2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon

Bake at 350 degrees:
9x9" pan for 40-45 minutes
9x12" pan for 30-35 minutes

Directions:
1) Beat eggs, then mix in oil, yogurt, and sugar until well blended.
2) Add in banana, carrot, zucchini, apple, and raisins. Mix well.
3) Gradually fold in the flour, baking powder, baking soda, salt and cinnamon. Do no over mix.
4) Pour the batter into a 9x9" pan for a thick, hearty cake, or 9x12" pan for a lighter version
5) Bake at 350 degrees: 9x9" pan for 40-45 minutes or  9x12" pan for 30-35 minutes or until needle comes out clean
6) Let cool in the pan
7) Cut and enjoy!