it can be quite healthy and add to the meal’s nutrient balance. A simple dessert might be a light fruit salad, topped with a bit of whipped cream. One of our family favorites is vanilla tapioca pudding, served warm. A cookie or piece of pie might make the occasional appearance, too. Some desserts double as breakfast specials—watch for our family favorite Fruit Crisp, made healthy enough for breakfast! Sign up for our updates and stop back often!
Some ingredients seem natural for dessert… sugar, flour, eggs…those are the bases of many of our favorite dessert cakes, puddings, and pies. But quite often our favorites are made even more special with very odd additions. In this cake, the eggplant adds a reat deal of fiber in addition to keeping the light texture that we consider special in dessert cakes. Like beans in brownies, which is another of our favorites soon to be added here, you won’t see the eggplant here, but you will appreciate the special lift it gives to this cinnamon and spice cake. You’ll enjoy it for a special dessert, or serve it without the topping as part of a family breakfast.
Cinnamon and Spice Eggplant Cake
1 tsp ground clove
1 tsp cinnamon
½ cup chopped walnuts
4 oz cream cheese
1 cup coconut sugar
½ cup sugar
½ cup honey
2 eggs, beaten
2 cups grated eggplant
1.5 cups flour (whole wheat or white wheat)
½ tsp Himalayan salt
1tsp baking powder
Cream oil, sugar and honey together. Beat in eggs. Add remaining ingredients, except cream cheese conf sugar, and beat well. Pour into well greased and floured cake pan. Bake in a pre-heated 350f oven for one hour or until toothpick inserted into middle of cake comes out clean. Allow to cool before adding topping.
Topping: Beat cream cheese until very fluffy. Add coconut sugar, a small amount at a time, and mix well. Spread over cooled cake. Sprinkle with a bit of cinnamon.