Tag Archives: dessert

Orange almond cake

Cake with dark chocolate drizzled over the top

Cake with dark chocolate drizzled over the top

Loaded with protein and lots of delicious flavor, this gluten-free, dairy-free cake is a really fantastic way to end a beautiful dinner.

Succrant is an unprocessed cane sugar that reminds me a bit of brown sugar with a hint of molasses flavor.  It is available in bulk at Momma Jeans.  I think it makes this cake a standout, but if you don’t have it in your pantry, just use regular cane sugar.

Try a piece of this moist, nutty, yet sweet cake after you have finished a big bowl of my Lentil Curry soup!

Orange almond cake

Serves 8-10

  • 2 1/4 c almond meal
  • 6 eggs
  • 2 organic tangerines, peeled and seeded
  • 2 small organic oranges, peeled and seeded
  • 1 t vanilla or almond extract
  • 1 1/2 t double action baking powder
  • 1 c succrant (you can use up to 1 1/2 c if you want a sweeter cake)
  • dark chocolate, melted (optional) or icing of choice

Preheat oven to 320 degrees F.

Put the almond meal and fruit in the blender (or food processor) and mix for 1 minute or so, until the oranges have been pureed.  Add the succrant, baking powder, eggs, and vanilla.  Blend until well mixed.

Grease a springform pan and fill with the batter.

Bake for 40-45 minute, or more to cook through.  

I drizzled melted chocolate over a piece for the pictures.  For the remainder of the cake, I just spread the melted chocolate over the cake, kind of like a frosting.  I gave it some time in the fridge to harden before serving.

Perfectly cooked!  Topping added later!

Perfectly cooked! Topping added later!

 

 

Almond cookies

Heart-sharped almond cookies

Heart-sharped almond cookies

Thank you, thank you, thank you, Kristen for sharing this fantastic cookie recipe with me!

Friday night, after yoga class, there were a few of us hanging out sipping tea and chatting.  Given that we had just finished a pretty intense 60 minute class AND it was 7 PM, our bellies were rumbling a bit and food became the main topic of our conversation.

We talked about different ways to make good foods better, a few of our favorite recipes, and THESE cookies.  Kristen raved that her kids love them and that was ok with her, because they are actually pretty healthful, for a cookie!

The ease in preparation, the fact that they are gluten-free, and mostly because she made them sound absolutely delicious, are ultimately what convinced me to try them this weekend.

She was not exaggerating!  They are exactly as she described!

The dough itself is so good, I had a hard time not gobbling it all up!  Once I tried them fresh out of the oven though, I was really happy I didn’t eat ALL of the dough.  They came out of the oven a little crispy and just sweet enough.  Perfect with a cup of tea or big glass of cold almond milk.

Give these cookies a try and savor each and every naturally sweet bite!  You may want to make a double batch, just in case, like me, you get a little crazy eating the dough!

Almond Cookies

Fresh from the oven.  Can you see the love?

Fresh from the oven. Can you see the love?

  • 2 c almond meal
  • 1/4 t kosher salt
  • 1/4 t baking soda
  •  1/4 c maple syrup
  • 2 T coconut oil, softened
  • 1 T butter, softened–if you don’t want to use butter than add an extra T coconut oil
  • 1 t vanilla
  • 1 t almond extract–if you don’t have this, just do 2 t vanilla
  • about 1 t almond milk (or a little more, to get the right texture for your cookies)

Preheat oven to 325 degrees F.  

Mix together the dry ingredients.  In a separate bowl, mix together all of the wet ingredients, except the milk. 

Add the dry to the wet and mix until well incorporated.  Add the milk if you need it to get the right consistency to the dough.

Use two large zip lock bags to roll out the dough.  Cut into shapes, as desired.  Place on a greased cookie sheet and place in freezer for 20 minutes before cooking.  Bake for 10-13 minutes, depending upon the thickness and size of the cookies.  

These are great warm, so get a big glass of almond milk and ENJOY one fresh out of the oven!

 

 

 

Creamy and rich chocolate pudding

The limes are from my own plant here in Missouri and are just for show!  :)

The limes are from my own plant here in Missouri and are just for show! 🙂

I can’t say enough about this super healthful and rich dessert.  I found the recipe on Mind, Body, Green’s blog yesterday and went straight to the kitchen to give it a try.  SOOOOOO glad that I did!  It took me all of about 5 minutes to make this super delicious dessert. The secret is probably about having perfectly ripe avocados, so be patient.  Make sure they are nice and soft and get rid of any brown spots.  This DESSERT is loaded with antioxidants and super healthy mono-unsaturated fat.  Give it a try and see what you think.  I loved the very light garnish of coarse sea salt, but next time, I am going to pick a bunch of fresh raspberries from the garden to for a more healthful and colorful topping.

DSCN3914Creamy and rich chocolate pudding

Servings ~4

  • 2 perfectly ripe avocados
  • 1/2 c almond milk
  • 1/2 c honey
  • 1/2 c dark unsweetened chocolate powder
  • 2 t almond or vanilla extract (follow my recipe to make your own) OR use the pulp (seeds) from one vanilla bean (this is what I did!) 

Throw all ingredients into a food processor and blend until smooth. I like it best when it is nice and cold so refrigerate for an hour or two before serving.  Garnish as you like:  fresh fruit, shaved dark chocolate, sprinkle of sea salt, ground nuts, a drizzle of amaretto–what sounds good to you?!