The Gardening Girl: A Century Of Iowa Living

Today is a very special day! It's Great B's 100th Birthday! I can't imagine the changes she has seen in her lifetime. During her life there have been 10 popes, 17 presidents, the public introduction of the television, the wide-spread use of the automobile (and it's rather drastic evolution), the invention of the modern computer (which I don't think she even knows exists), the invention of the cell phone, and so much more. She was born only 6 years after the first electric washing machine was invented - perhaps that's why she used a wringer washer until she was nearly 80 years old!! The first electric refrigerator was sold only 1 year before she was born.
So, in tribute to her, today I am posting my grain-free chocolate cake recipe. Because everyone deserves cake for their birthday, especially if they make it to 100! And, because it makes an old lady extremely happy, I am also including the recipe for one of her very favorite dishes (which also happens to be a Bonnstetter family delicacy...) - Pickled Cow's Tongue. Yep, that's right folks! I'm tellin' ya, we fight over the stuff at family gatherings! And by "we" I mean everyone in the family except me and my mom...

Grain-Free Chocolate Cake
4 eggs
1 c honey
1/2 c coconut sap sugar
1 c buttermilk
1 c melted coconut oil
1 c very hot water or brewed coffee
1 TBSP vanilla
1 tsp salt
2 tsp baking soda
3/4 c cocoa powder
2/3 c coconut flour
1/3 c tapioca flour
2 TBSP arrowroot

Preheat oven to 325 degrees. In the bowl of a stand mixer (or a large bowl using a hand mixer) beat together the eggs, honey and coconut sap sugar until well combined. While the mixer is running, slowly add the oil. Mix thoroughly then add the buttermilk, water or coffee and vanilla. Add the cocoa powder and mix thoroughly. In a small bowl whisk together the last four ingredients before adding to the batter. Mix thoroughly until you don't have any lumps in the batter. (You may have to turn the mixer speed up for 30 seconds or so to get the lumps out.)
Pour into parchment-lined jelly roll pan and bake 35-45 min until toothpick comes out clean and cake springs back.

Pickled Cow's Tongue
1 cow's tongue
2 onions
white vinegar

salt and pepper

Place the tongue in a pan and cover with water.
Slice the onions. Set one aside and place the other in the pot along with 1 TBSP salt and 1 tsp pepper.
Bring to boil and simmer 4 hours.
Strain the broth and cool the tongue and broth. Remove the skin from the tongue and slice to desired thickness.
Place in glass jar/s, layering with RAW onion.
Cover with mixture of equal amounts of white vinegar and
the broth. Refrigerate for 24 hours before eating.

The birthday girl!