Hope all is well. It’s so beautiful here in Asia right now, and I hope you are enjoying the awakening of spring in all ways- perhaps eating more fresh and raw foods, removing excess clutter and getting more active and outside more. Ah, spring!!!
I’ve been sharing a lot of Asian recipes and thoughts with you, so to break it up I wanted to share a recipe with you that is very special- because it was the frosting on my wedding cake! I’m going to be sharing more about my wedding in a bit, which was this past October, but I will say that every detail was very personal and special. The food was all my recipes. The wedding cake was also special, because it (like all the rest of my food) was gluten-free, vegan, soy-free, agave-free and properly food combined.
At first I thought I would make the wedding cake, but then I realized with so much going on, guests in town and a rehearsal party the night before, and all the last prep items, I was nuts to think I could do that! So I sourced the cake from Debbie Adler, who is the owner of a wonderful bakery called Sweet Debbie’s Organic Cupcakes. They ship nationally, so if you’d like some special gluten-free, vegan and organic cupcakes you should call on her too! And also you can visit her shop in Los Angeles, California. She also has a book out that has some of her recipes, if you’d like to check it out! The cake was simple, but perfect for us because we knew it was organic and all the ingredients were what we wanted and it tasted delicious, which to us was the most important thing. Instead of sugar-created flowers we used fresh ones. 🙂 I knew we were giving our friends and family a tasty treat, but not something that was too bad for them.
So this is a version of Sweet Debbie’s Vanilla Frosting, below. She uses rice milk to keep allergy-free for people that are allergic to nuts like almonds. But unless you have those allergies, I greatly prefer almond milk, or even coconut milk. Rice milk often has polyunsaturated vegetable oils added in, and I don’t think it’s as nutrient-rich, so it isn’t something I use unless there is no other options (like in the case of an allergy with a client).
Erythritol is a sugar alcohol derived from plant foods. It is also free of calories and low on the glycemic index, and I find myself using it more and more because it is non-bitter (like some stevia is). But unlike stevia, you have to use a larger amount, similar to the amount of sugar. That’s why it’s great for this frosting- it gives it real body and texture. If you have trouble finding powdered erythritol- as opposed to granulated or none at all!- order some online; there is a brand called Swerve that has it.
2½ cups powdered erythritol
6 tablespoons warm unsweetened vanilla almond milk
2 tablespoons coconut oil
¼ teaspoon fine sea salt
½ vanilla bean, cut in half lengthwise and seeds scooped out and reserved
To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a medium-size bowl. Add the coconut oil and salt and stir until smooth and well incorporated. Stir in the vanilla bean seeds.
Give it a go and let me know how you do! Enjoy.