Cake Break

Seeing as its the middle of the week—or “humpday,” as some like to call it—it seemed only right to offer up a sweet reprieve from the daily grind. I discovered the marvelous Roost blog recently, and I was instantly smitten with Caitlin—or Coco, as some like to call her—her fabulous food photography, and her eye for delectable pairings and seasonal ingredients. Almost two years ago, Caitlin and her husband began maintaining a specific carbohydrate diet to help her husband’s battle with Crohn’s disease. Not eating any grain, gluten, sugar, lactose, and starch sounds next to impossible, but Caitlin’s resourcefulness as a cook prevailed, and these recipes are proof of the fact that even the simplest ingredients can be made utterly delectable in capable hands.

The full recipes can be found on Roost through the links provided below. I leave you to enjoy this cake break, brought to you by Roost, while I head out on a quest to fill my suddenly insatiable need for an irresistible breakfast cake—or donut, as some like to call it.

{Orange Blossom Cupcake with Cashew Cream}

{Lavender & Honey Raw “Cheese” Cake}

{In the Raw Meyer Lemon Vanilla Bean Cheesecake}

{Spiced Carrot Cake with Coconut Cream}

{All images by Caitlin of Roost Blog}

Tagged as: recipes, sweets