The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

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4th Generation Market love, Boca Raton, FL

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Above: Raw almond cheesecake (had a great coconut flavor), carrot cake, and an apple square. All gluten-free.

We went to 4th Generation Market in Boca the other day. Oh my. Everything is organic, and there was a ton of great stuff. From the produce and the specialty items to the smoothies and the baked goods—I was so happy. See the photo above? That’s just a few of the gluten-free and raw goodies made by chef Claire at 4th Generation Market. The majority of the bakery was gluten-free. Yes, the majority!
Also, I thought I would share this breakfast cake we’ve been having here at Mom’s, made two ways. It’s a banana cake topped with dairy-free chocolate chips (above), and topped with goat cheese and fruit (below).
I’ll never make it with goat cheese again. My family can tolerate goat cheese (though we don’t eat it often), but we all agreed we would have liked it much more with cashew or macadamia butter in place of the goat cheese. I’m thinking of using my macadamia glaze from my second cookbook next time. (By the way, you can get 7% OFF ($1.82) by entering code ND3LT5NR in my store!)
If you top yours with cashew butter or my macadamia glaze, I would suggest baking the cake by itself for about 15 minutes first (that’s what I did). Then pour the topping over the partially baked cake, top with fruit, and put it back in the oven to finish cooking.
If you’re adding dairy-free chocolate chips you can go ahead and mix those in or sprinkle them on top when you first put it in the oven.
Banana Cake
Puree in food processor (I used my mom’s Blendtec):
2 ripe peeled bananas
1/4 cup grapeseed oil
5 eggs
2 tbsp honey
1/2 tsp baking soda
 
Puree. Add:
1/2 cup coconut flour
1/2 cup Bob’s almond flour
 
Puree well.
 
Pour into greased dish. I used my mom’s large pie dish.
 
Bake at 325 degrees for about 32 minutes (longer if you use topping and fruit).
The baking time may be slightly different for a square baking dish.
Also the size of your bananas and eggs can add to or decrease the baking time.
I also had to tell you about these rash guards we got Zoe and Ashley several days ago at a surf shop in Deerfield Beach. We’ve been spending the majority of our days in the pool and at the beach, and no amount of sunblock was keeping them completely free of sunburn. These are brilliant. They have a turtleneck and elbow length sleeves, and Ashley’s even has shorts. T

hey’re UV 50, and they
cut the amount of sunblock Zoe and Ashley need in half.
Woohoo!
Ahhh… I’m in paradise here 🙂
♥, Kelly
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  2. Sounds like you’re having an amazing time over there! That market sounds like heaven on earth by the way 😉 (and those cakes look soo tasty!)

  5. zoe and ashley look lovely!
    I can’t wait to try this recipe too, looks so easy.
    Oh, and i agree with meagan-anyway of tracking down the apple square recipe?

  6. Thank you for this post about 4th Generation Market!! We live in Coral Springs (20 mins from Boca), and had no idea it was there. I can’t wait to check it out! I hope you have a wonderful time visiting your Mom! 🙂

  7. You made it to Florida. Just checking in with you now!! Miss you so much. Anyway I hope hope hope the flight down was “uneventful” … cannot wait to catch up again. Sure LOVED spending the weekend in Chicago with you!!!

    xoLexie

  8. I can’t help but notice that you mentioned using a lot of sunblock to prevent sunburns. I’m new to your blog, so I might be overstepping! I read a blog post last year about whether or not we should use sunscreen. It basically boils down to getting enough vitamin A, D and K2 (from cod liver oil and butter oil usually). Anyways, just wanted to share! http://www.foodrenegade.com/should-you-use-sunscreen/

    Your cookbooks look amazing! I’m about 2 months into the GAPS diet, so I’m looking around for good recipes like those to rely on. Thanks 🙂

    I got here via a link on The Leftover Queen, and that Grain-Free Coffee Cake looks amazing. I’m going to try both using ground almonds instead of the beans (although I can have white beans on GAPS) and as written. I haven’t added beans into my diet yet, so I’m being cautious. Thanks again!

  9. Just made this over the weekend and topped it with your chocolate date frosting – it was so delicious! We ate the extra frosting by the spoonful right out of the bowl – it could pass for a dessert all on its own!

  10. I made the banana cake over the weekend and it was so good! Everyone in my family loved it- we found it difficult to limit the portions! Thanks for the recipe. 🙂

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  12. Hi Kelly!

    Thank you so much for posting about the places you went to when you were in Florida. I live in Ft. Lauderdale where there aren’t any speciality shops for organic/gf and I made the trip to Boca to check out 4th generation market, what a cute spot! I had no idea it was there. The raw/vegan desserts were delicious too! I tried to make it to your book signing a little while back but got sick that wknd. Please let us know if you will be back in Florida again sometime for another signing. Take care. 🙂

  13. I just made this banana cake and it was awesome!!!! I made some plain and some with chocolate chips, a cake and some cupcakes. They were all good! I did add an extra banana because I needed to get rid of it but other than that followed your recipe exactly. Loved it, thank you!