THIS BUNDT IS A YEAR-ROUND FAVORITE. Dress it up in summer with fresh strawberries and strawberry sauce, with a dollop of coconut cream in the winter, and just as it is for dessert, breakfast, and any time in between.

Dry Ingredients

2 cups Gluten-free Baking Flour (I like Bob’s Red Mill 1-to-1 baking flour)
3 tablespoons poppy seeds
1 tablespoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon sea salt

Wet Ingredients

1⁄2 cup extra virgin olive oil
1⁄2 cup rice milk
1⁄2 cup maple syrup
Zest of 1 lemon + 1/3 cup lemon juice
1 teaspoon vanilla extract
1⁄2 teaspoon lemon flavor


2 tablespoons maple syrup
1 tablespoon lemon juice


Preheat oven to 350°. Lightly grease a bundt pan with olive oil.

In mixing bowl, combine flour, poppy seeds, baking powder, baking soda and salt.

In small bowl or liquid measuring cup, combine olive oil, rice milk, maple syrup, lemon zest, lemon juice, vanilla and lemon flavor.

Pour wet ingredients into bowl with dry ingredients and fold to combine but don’t over stir. Immediately pour batter into prepared pan and place in oven. Bake 45 minutes or until toothpick inserted in center comes out clean. While cake is baking, whisk together maple syrup and lemon juice and set side.

Remove cake from oven. Place a plate over the top of the pan and flip the pan to release the cake onto the plate. Immediately spoon the maple/lemon mixture evenly over the top, letting the excess liquid pool in the plate to be absorbed by the cake. Cool slightly to set before serving.

MAKES 1 loaf

© 2019 Terry Walters | Photography by Terry Walters


CLEAN FOOD™ | Winter


2 small delicata squash
1 cup dried French or black lentils
2 cups water or vegetables stock
2 tablespoons virgin coconut oil
3 small sweet potatoes in different colors if possible (orange, purple and white)
1 large tart apple, cored and diced
2 tablespoons dried parsley
1/4+ teaspoon Himalayan salt
Extra virgin olive oil


Preheat oven to 400°.

Halve squash lengthwise, remove and discard seeds, and place cut-side down in casserole. Fill casserole with enough water to cover bottom of pan by 1/4-inch. Cover with foil and bake 35 minutes or until squash is tender throughout. Remove from oven and set aside.

Place lentils and water or stock in rice cooker or pot over high heat. Bring to boil, reduce heat and simmer covered until lentils are soft and water is absorbed (about 25 minutes). Remove from heat and set aside to cool slightly before fluffing.

 In large cast iron skillet over high heat, melt coconut oil. Chop sweet potatoes into ½-inch cubes and place in skillet. Sauté until cubes are seared and soft throughout. Add apples and sauté 1 minute longer. Fold in cooked lentils, parsley and salt and fold to combine. Drizzle with olive oil to moisten and remove from heat.

Carefully remove squash halves from casserole and place cut side up on serving dish. Fill with lentil mixture and enjoy.


© 2017 Terry Walters


Download PDFEAT CLEAN LIVE WELL | Winter | Page 258

I’VE MADE MAC AND CHEESE FOR MY KIDS more times than I can count. For years I had Annie’s Organic to thank, but now I go with this homemade variation and make my own “cheese.” I insist that we have to add something green, and peas and chard are always my girls’ top choice.

Baked Macaroni and Cheese


2-1/2 cups peeled and cubed butternut squash (about 1⁄2 small squash)
2/3 cup rice milk or water
3 teaspoons nutritional yeast
3 tablespoons chickpea miso
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Generous pinch of freshly grated nutmeg
8 ounces gluten-free macaroni
1 cup peas, fresh or frozen
1 cup shopped green Swiss chard
1/2 cup gluten-free bread or rice crumbs
1 tablespoon extra virgin olive oil, plus more for oiling baking dish


Bring 1 inch of water to boil in medium pot with steamer rack. Add squash and steam until very soft.

Transfer squash to food processor. Add rice milk, nutritional yeast, miso, garlic powder, salt and nutmeg and process until combined and smooth. Turn processor off, scrape down sides and pulse one last time to combine all ingredients. Set aside.

Preheat oven to 350°F. Lightly oil an 8×8-inch baking dish.

Cook macaroni according to directions on package. When nearly done, add peas and chard to cooking water with macaroni and remove from heat. Drain and return to pot. Pour squash mixture into pot and fold to evenly coat pasta and vegetables. Transfer to baking dish and spread evenly.

In small bowl, combine breadcrumbs with olive oil and mix until moist. Spread over casserole, sprinkle with paprika and bake 30 minutes, or until breadcrumbs are lightly toasted. Remove from oven and serve.


© 2014 Terry Walters | Photography by Julie Bidwell