Cinnamon Almond Coffee Cake

Almond Flour - 21/2 cups
Salt - 1/4 tsp
Baking Soda - 1/2 tsp

Large Eggs - 3
Soft Butter - 1/4 Cup
Honey - 1/2 cup (or Maple Syrup - 1/3 cup +1 tbsp)

Topping:
Melted Butter - 1/4 cup
Coconut Sugar - 1/4 cup
Ground Cinnamon - 2 tbsp
Sliced Almonds - 1/2 cup

Grease a 8 or 9 inch baking pan with butter and sprinkle some flour. Keep aside.

Mix almond flour, salt and baking soda.

Take soft butter in a bowl and add 3 eggs. Whisk well. Add honey or maple syrup and mix well.

Add it to the flour. Spread the batter onto the baking dish.

Combine melted butter, coconut sugar, cinnamon, sliced almonds and sprinkle over the cake batter. The topping (without the sliced almonds) can be made in double quantity and half of it spread on the baking dish before putting the batter.

Bake in a preheated 350F oven for around 30 minutes.  Cool and serve.

Adapted from https://elanaspantry.com/cinnamon-coffee-cake/

Mini Pineapple Upside down Cakes, with almond flour

Blanched Almond Flour - 11/2 cups (I used Honeyville Farms Almond Flour)
Baking Powder - 11/2 tsp
Salt - a pinch
Organic Eggs - 2
Raw Honey - 1/2 cup
Pure Almond Extract - 1 tsp
Butter / Coconut Oil - 4 tbsp
Pineapple Juice - 1/2 cup (squeeze a few fresh pineapple pieces to extract the juice)
Milk - 1/2 cup (if required)

All the above ingredients should be at room temperature

For the upside down part:
Fresh Pineapple - about 2 cups, chopped & slightly mashed (try to get extra sweet golden pineapple)
Butter / Coconut Oil - 2 tbsp
Coconut Sugar / Raw Brown Sugar - 1/4 cup

Makes around 12 small muffin sized cakes

Take a standard muffin pan and grease with a little butter or coconut oil. Preheat oven to 350F.

In a small pan, heat the butter and sugar together on low heat. Stir constantly until the mixture thickens and bubbles. Pour 2 tsp of the mixture at the bottom of each muffin slot. Layer the pineapple at the top of the sugar/butter mix.

While you are making the upside down part, mix almond flour, baking powder, salt together. Whisk eggs. Add honey, butter, almond extract, pineapple juice. Add the dry ingredients to the wet ingredients. If the mixture is dry, add the milk.

Pour a little of the batter into each muffin slot taking care to fill only till half.

Bake in preheated oven for around 30 minutes or until a knife inserted into the middle comes out clean. Let it cool for around 15 minutes. Then run a knife around the edges and turn the mini cakes upside down into a serving platter.

They taste divine as it is or you can serve them with some whipped fresh cream and a piece of pineapple on top.

 

Apple Crisp, gluten free

Granny Smith Apple - 2
Lemon Juice - 2 tsp
Raw Honey - 1 tbsp
Cinnamon Powder - 1/4 tsp
Dried Cranberries - 1 tsp
Arrowroot Powder - 1.5 tsp

Almond Flour - 3 tbsp
Sliced Raw Almonds - 1 tbsp
Rolled Oats - 1 tbsp (optional, if not using increase the quantity of almond flour)
Coconut Palm Sugar - 1 tbsp
Butter - 2 tbsp or Coconut Oil - 1 tbsp
Salt - a pinch
Cinnamon powder - 1/4 tsp

Mix arrowroot powder with 3 tsp of water. Add cinnamon powder, lemon juice, honey and mix together. Keep aside.

Peel and core the apples and dice them into small pieces. Add the cranberries and pour the arrowroot mixture over the apples. Mix well and and pour into a  16 oz ramekin and keep aside for 15 minutes.

Preheat the oven to 350F.

Mix almond flour, oats, salt, coconut sugar, sliced almonds, cinnamon powder together. Add cold butter to make a crumbly mixture and put the mixture over the apples.

Place the ramekin on a baking tray and bake for 40 minutes till the top is golden brown and the juices turn bubbly.

Adapted from http://www.elanaspantry.com/granny-smith-apple-crisp/

Sending this recipe to the event Cook.Eat.Delicious - Desserts happening @ Sensible Vegetarian.

Double Chocolate Torte, with almond flour

Blanched Almond Flour - 1/2 cup
Dark Chocolate Chips - 1/2 cup + 1/2 cup
Cocoa Powder - 1/4 cup
Salt - 1/4 tsp
Large Eggs - 3
Raw Honey / Turbinado Sugar - 1/2 cup
Melted Butter - 1/2 cup
Pure Vanilla Extract - 1 tsp

Preheat oven to 350F.

Put ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel

Mix in almond flour, cocoa powder and salt and pulse for 10 seconds to combine everything well.

Add 3 eggs and vanilla to the food processor and pulse again.  Then add raw honey and butter. Pulse all ingredients together until smooth

Add ½ cup of chocolate chips to the mix.

Transfer the batter into a well buttered round cake pan.

Bake at 350°F for 25 to 30 minutes. Cool and cut into triangles and enjoy this rich, dense, moist, decadent slice of cake.

Sending this recipe to the following event http://culinaryvibes.blogspot.com/2012/08/event-cook-eat-delicious-desserts.html

 

Peach Crisp

Adapted from http://www.ecurry.com/blog/desserts/a-berry-nutty-crisp/

Organic Peach - 1 big
Raw Honey - 1 tbsp
Sliced almonds - 1 tsp
Lemon Zest / Orange Zest - 1/2 tsp
Lemon Juice - 1/2 tsp or Orange Juice - 1 tsp
Cornstarch / Arrowroot Powder - 1 tsp

Rolled Oats - 1 tbsp
Almond Flour - 1 tbsp
Cold Butter - 2 tbsp
Coconut Palm Sugar - 1 tbsp
Cinnamon powder - a pinch
Nutmeg powder - a pinch

Cut the peach into small pieces. Add honey, sliced almonds, lemon zest, lemon juice, cornstarch and mix well. Leave aside for 15 minutes.

Preheat the oven to 350F.

Mix rolled oats, almond flour, sugar, cinnamon and nutmeg. Then mix it with the cold butter, working with your fingers so that we get a crumbly mixture.

Take a 16 oz ramekin and put the peach mixture in the bottom and top with the crumbly oat mixture. Place the ramekin on a baking tray and bake for 40 minutes till the top is golden brown and the juices turn bubbly.

Serve warm as it is or with a scoop of vanilla icecream or whipped cream.

Grilled Grapefruit with Ginger and Brown Sugar

Adapted from http://www.athoughtforfood.net/2010/12/recipe-broiled-grapefruit-with-brown-sugar-and-ginger/

Grapefruits - 2
Brown Sugar - 2 tbsp
Crystallized Ginger / Dried Ginger Powder - 1/4 tsp

 

Cut the grapefruits into halves. Trim the bottoms of the grapefruits so that they sit up straight. Loosen them a bit from the side white membrane and cut them into segments.

Place them on a baking sheet and sprinkle with brown sugar and ground ginger. If using crystallized ginger, cut them into tiny pieces and sprinkle on top of the grapefruits. Set the oven to broil. Place the sheet in the oven under the broiler so that the grapefruits are as close as possible to the broiler heat.

Broil for 5 to 7 minutes. Remove from oven and serve warm or at room temperature.

Lemon Cake

All-purpose flour - 1 ½ cups
Baking powder - 2 tsp
Salt - 1/2 tsp
Whole-milk yogurt - 1 cup
Sugar - 1 1/3 cup, divided
Eggs - 3, extra large
Lemon zest - 2 tsp, (zest of 2 lemons)
Pure Vanilla extract - 1/2 tsp
Butter / Oil - 1/2 cup
Freshly squeezed lemon juice - 1/3 cup

For the glaze:
Confectioners’ sugar - 1 cup
Freshly squeezed lemon juice - 2 tbsp

Preheat the oven to 350 degrees. Grease a loaf pan or a small round cake pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, cream 1 cup sugar and butter(if using). Then whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Adapted from http://www.barefootcontessa.com/recipes.aspx?RecipeID=333&S=0