Almond Citrus Cake

This cake is Gluten-Free, Milk-Free, light, flavorful, satisfying.  Tell me what you think!

FLOURless CITRUS ALMOND CAKE

  • 4 Omega-3 Eggs, at room temperature (can substitute 2 Tbs. freshly ground flax seeds mixed with 4 Tbs. water for two of the eggs)

  • 3 Tbs. organic Lemon Zest

  • 1 Tbs. organic Lime Zest

  • 1/2 tsp. pure Almond extract

  • 1 tsp. Orange Blossom Water, available at Whole Foods and at Middle Eastern markets

  • 1/4 c. Pure Maple Syrup

  • 1 1/2 c. fine Almond Flour/Meal

  • 1 tsp. Aluminum-free Baking Powder (check expiration date!)

  • 1 tsp. Baking Soda

  • 1 tsp. Cider Vinegar (can use White Vinegar)

  • Pinch of Sea Salt

  • Juice of 1 organic orange and 1 organic Lemon

  • 1 tsp. Orange Blossom Water

  • 1 tsp. Pure Maple Syrup

Pre-heat oven to 350º F.

  1. Line bottom of a 9" round cake pan with parchment paper, and grease it and the pan sides with Coconut Oil or butter.

  2. Separate the eggs, making sure the egg whites go into a clean, dry bowl.

  3. In a large bowl, whisk the egg yolks, zests, extract, orange blossom water and Maple Syrup until smooth.

  4. In a separate bowl, mix the almond flour, baking powder and soda until combined. Add the flour mixture to the egg yolks and mix well.

  5. With and electric mixer, whip the egg whites starting on low-speed and gradually increasing to high.

  6. When frothy, add the pinch of salt and vinegar. As they begin to increase in volume, add syrup a little at a time, as you continue to beat the egg whites. When thick enough to form soft peaks, they are ready.

  7. Very gently fold the egg whites into the flour mixture a large spoonful at a time, (never stirring). As you add more egg whites, the mixture will become light and fluffy. Don't rush this process.

  8. Gently scoop the batter into your prepared pan, and bake for 35 minutes in middle of oven, until top is golden.

  9. Remove from oven.

  10. Mix citrus juices with orange blossom water and the maple syrup.. and pour evenly over top of cake.

  11. Let cool. Run a knife around the edge and lift from pan. Serve with whipped coconut cream.

The Most Delicious Non-dairy Ice Cream!

Two new yummy words: ASHTA and MASTIC GUM.

Ashta is the creamy foundation of many Lebanese Desserts. It is made with either dry milk, or for a richer flavor half and half. It is used as a filling in shredded phyllo desserts, and in pastry. It is also served as a dessert with nuts, or frozen.

Lebanese Ice Cream

Lebanese ice cream contains mastic gum, which lends it a gelato-like texture. It comes in a myriad of flavors and is served in narrow cones.

Mastic Gum

This is a resin made from the pistacia lentiscus tree. The mastic plant originated in the Mediterranean nations in the south of Europe, northern portions of Africa, and the Middle East. The gum has a variety of uses in cooking, art, and alternative medicine.

For cooking, mastic gum requires boiling in hot water or another liquid, because the hardened resin will not dissolve in cold water. It comes in 'crystals' and can be crushed into a powder to add to puddings.

mastic gum

  • 1 pint organic Vanilla Plant-based Ice Cream

  • 1/4 c. Orange Blossom water

  • 1/4 c. Rose water

  • 1 c. finely chopped Pistachios

  • 1/2 tsp. crushed Mastic gum

Crush the Mastic gum in a mortar and pestle till it becomes very fine (powdery).

Transfer ice cream to a bowl.  Add the flavored waters, mastic and 3/4 of the pistachios.

Mix well, but quickly so as not to melt the ice cream.

Transfer to a glass baking dish. Sprinkle remaining pistachios on top. Cover with wax paper and freeze for 2 hours or overnight.

You may cut into squares and store in a freezable container. 

Lime Coconut Cream for Citrus Almond Cake

Make 1 recipe of the Almond Citrus Cake, and bake in a 9" Spring-form pan.

While it cools, make the topping.

Lime Coconut Cream

  • 1 15oz. can Coconut Cream (not milk)

  • 1-1/2 Tbs. Lime juice or 1 tsp. organic Lime zest (optional)

  • 1 tsp. Pure Vanilla extract (2 tsp. if you don't use Lime)

  • 2 Tbs. Pure Maple Syrup

  • 1/4 c. toasted Cashews or Hazelnuts, crushed

Refrigerate can of Coconut Cream upside-down, for at least 3 hours or overnight.

When ready to use... flip can back upright, and open. Any liquid should be floating on top. Drain the liquid carefully using the lid, so you don't lose any cream.

  1. In a dry metal bowl, beat cream with mixer for about 3-4 minutes or until it thickens and holds soft peaks.

  2. Add the lime juice and extract and beat another minute.

  3. Add maple syrup and beat again, until the consistency is what you desire.

  4. Refrigerate for 30 minutes to an hour.  The cream will thicken considerable when chilled.

  5. Spread on cake and garnish with nuts and/or fruit of your choice.

If you have leftover cream:

  1. Use to top fresh fruit, or in cocoa, or oatmeal

  2. Mix in chopped fruit and chocolate chips and freeze for a summer treat!

Pink Coconut-Banana Cream Squares with Chocolate Chips

Natural, vegetable-derived food coloring is thankfully now available, but using actual fruit and veggie juice is even better. I save the liquid after cooking beets for a pink dessert. Use strong flavors to mask the beet taste.

This treat is super simple and actually good for you.

Pink Coconut-Banana Cream Squares

  • 1 can Coconut Cream (not milk), refrigerated overnight

  • 1 organic Banana, mashed

  • 2 - 3 Tbs. liquid from boiling organic Beets

  • 2 Tbs. Psyllium Husk (don't skip this, if unavailable use freshly ground flax seeds)

  • 1 Tbs. Chicory Root Powder (or Coconut Palm Sugar)

  • 1-1/2 tsp. Orange Blossom Water (in ethnic section of market)

  • 1/2 c. Dark Chocolate Chips (or Carob chips for Vegan)

  • Blueberries and/or Raspberries for topping

Drain liquid from coconut cream. Place cream in mixer bowl and beat on medium speed until fluffy, about 6 - 7 minutes.

Add mashed banana, and the rest of the ingredients. Beat for 2 more minutes until well mixed. Stir in Chocolate chips.
Pour into round remekins or a rectangular glass dish. (I don't recommend using metal pans for this dessert.)

Top with berries and cover tightly. Refrigerate for at least 1 hour. Serve with more berries if desired.

Cheers! ♥

Dark Chocolate Black Bean Bars

  • 3/4 c. cold-pressed Coconut Oil

  • 5 oz. 85% organic Dark Chocolate, broken into pieces

  • 2 c. cooked organic Black Beans, drained

  • 3 Tbs. organic raw Cocoa Powder

  • 3 Tbs. Coconut Flakes (more to taste)

  • 1 c. organic Walnuts, roughly chopped

  • 1 pinch of Pink Sea Salt

  • 2 Free Range Eggs

  • 3 Tbs. freshly ground Golden Flax Seeds

  • 2/3 c. Birch Xylitol or 1 c. Chicory Root powder

Preheat the oven to 325°F and line an 11-inch square or 8 x 11 baking pan with parchment paper.

Melt the coconut oil on low heat in a medium size pan, add dark chocolate pieces. Stir around until the chocolate is completely melted.

Chocolate Black Bean Bars2

Chocolate Black Bean Bars

Put beans, cacao powder, coconut flakes and 1/2 cup of the walnuts in a blender or a food processor. Blend for one minute or until well chopped, then add the chocolate mixture and blend for one more minute, scraping down sides once.

Chocolate Black Bean Bars6

Chocolate Black Bean Bars6

In a separate bowl, whisk the eggs with an electric mixer for about 2 minutes, add the flax seeds and xylitol and beat for one more minute.

Save 1 tablespoon of egg mixture in a separate cup and pour the rest into the chocolate and bean mixture and process just until incorporated.

Add remaining walnuts and dark chocolate and stir gently with a spatula to blend.

Chocolate Black Bean Bars7

Chocolate Black Bean Bars7

Pour into the baking pan.

Drip the remaining egg mixture on top of the chocolate mixture and use a toothpick or a knife to create a marble effect.

Chocolate Black Bean Bars final

Bake for 25 - 30 minutes depending on size of pan. They might still feel a little soft in the middle when you test with a toothpick, but they will harden when they cool. These are decadently chocolaty!

You can spread a little no-sugar-added raspberry jam on top for variation.

~ Enjoy!  ♥

Zucchini Fudge Brownies

No one will ever guess these brownies are healthy! They are gooey and delicious.

black bean brownies

black bean brownies

Recipe

  • 1 c. organic Black beans, drained

  • 1 under-ripe Banana, cut into 5 pieces

  • 1/4 c. organic GF Oat or Buckwheat Flour

  • 1/4 cup organic Raw Cocoa powder

  • 1/4 c. organic Zucchini, shredded

  • 1-1/4 tsp. pure Vanilla Extract

  • 1/2 - 3/4 tsp. Cinnamon

  • 3/4 tsp. Baking Powder

  • 1/2 tsp. Baking Soda

  • 3 Tbs. Birch Xylitol or 1/4 tsp. Monk Fruit powder

  • 3 Tbs. pure Maple Syrup (opt)

  • 2 Tbs. brewed Green Tea or Water

  • Toasted Pecans (opt.)

Preheat oven to 375º F. Line an 8×8 inch pan with parchment paper and set aside.

Place beans and banana in food processor and pulse until completely mashed.  Add the rest of the ingredients and process until combined, scraping often.

black bean brownies 4

black bean brownies 4

Pour batter into pan, spreading it evenly, and push pecan pieces into batter.

black bean brownies raw

black bean brownies raw

Place pan on middle rack of oven.

Bake for 22-27 minutes, or until edges curl away from paper. The brownies may seem a little gooey, but they harden as they cool. Place pan on a rack and wait 20 minutes before cutting into squares.

Berry Parfait - non-Dairy

Strawberry - Blueberry Parfait

  • 8 oz. organic Silken Tofu

  • 2 packets Stevia or 2 Tbs. Birch Xylitol

  • 1 generous cup sliced organic Strawberries

  • 2 Tbs. low-sugar Apricot Jam

  • 1 tsp. Rose Water

  • 1 c. organic Blueberries

  • 1 oz. Dark Chocolate (opt.)

Rinse and slice strawberries.

strawberries

strawberries

Place tofu, sweetener, strawberries, jam and rose-water in food processor.

parfait1

parfait1

Blend until smooth.

parfait2

parfait2

Fill parfait or wine glasses 1/2 full with strawberry mixture.  Add a layer of blueberries.

Pour more parfait on top. Add another layer of blueberries.

parfait3

Decorate with chocolate shavings and half a strawberry.

parfait4

Refrigerate 20 minutes to an hour.

~ Enjoy! ♥

Oatmeal Cranberry Cookie - Tweaked

I decided to modify an Oatmeal Cookie recipe from my files to fit my healthy food criteria. 

oatmeal cran cookie

Oatmeal Cranberry Cookie

  • 1/2 c. Oat flour

  • 1/2 c. Barley Flour

  • 1/2 tsp. Psyllium Husk Powder

  • 1 tsp. Baking Powder

  • 1 Tbs. freshly ground Golden Flax Seeds

  • 1/4 c. Virgin Olive Oil

  • 1/2 c. Barley Malt Syrup *

  • 1 large Pasture-Raised Egg

  • 1 tsp. pure Vanilla Extract

  • Generous 1/2 c. organic Rolled Oats (not quick-cooking)

  • 1/2 c. dried Currants, Cranberries or Blueberries

Preheat oven to 350º F (175C).

oatmeal cran cookie

In a medium bowl, whisk together flours, Psyllium and baking powder; set aside.

In a large bowl, whisk together oil, syrup, egg, and vanilla. Add to flour mixture, and stir to combine. Mix in oats and currants.

Using 2 tablespoons of dough per cookie, roll into balls or drop onto baking sheet lined with parchment (or lightly coated with Coconut Oil), about 1-1/2 inches apart.

Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.

Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature, up to 3 days or refrigerate.

* Barley malt syrup is considered to be one of the healthiest sweeteners in the natural food industry. Made from soaked and sprouted barley, which is dried and cooked down to make a thick syrup, barley malt is a sweetener that’s slowly digested and gentler on blood sugar levels than other sweeteners.

~ Enjoy! ♥

Blue Cornflour Crepes

  • 1/4 c. organic Rye flour

  • 1 tsp. Sea Salt

  • 2 tsp. freshly ground Flax Seeds

  • 1/4 c. Blue Cornflour

  • 1 tsp. Baking Powder

  • 1/2 tsp. Psyllium Husk Powder

  • 4 Pasture-rasied Eggs, lightly beaten

  • 1 c. Almond or Coconut Milk

  • 2 Tbs. melted Coconut Oil+ 2 tsp. for pan

Mix dry ingredients in a bowl.  Add wet ingredients and mix well. Let stand 20 - 30 mins.

Coat a crepe or small saute pan with a little of the coconut oil over medium-high heat.  Wait 2 minutes and pour enough batter to coat bottom of pan.  Swirl to even out crepe.

Cook until edges turn brown, and flip.  Cook for another 20 seconds or until brown.

Remove from pan. Since crepe is not sweet, you may fill it with your favorite savory or sweet filling.

Note: Add 1/8 tsp. Monk Fruit or 1 packet Stevia to 2 c. of Marion Blackberries, simmer on med-low heat while the crepes cook.  Place berries in the crepe, and pour the juice on top.

~ Bon Apetit!  ♥

Decadent Dairy-Free Mousse - Vegan + Sugar Free

Minted Chocolate Tofu Mousse

I love the combination of mint and chocolate.  If you don't, you can substitute orange zest or Rum extract for the mint.

  • 10 oz. (1-1/4 c.) organic Silken Tofu

  • 1 c.  Dark Chocolate, in pieces (I used 75% dark)

  • 1/4 c. organic raw Cocoa powder

  • 1/4 c. Green tea or Water

  • 1 Tbs. Almond extract

  • 1/2 c. Birch Xylitol or 4-5 packets Stevia

  • 1/4 c. fresh organic Mint leaves, chopped  ( or 1 tsp. dry mint)

Place chocolate, cocoa, water, extract and sweetener in pot over medium-low heat (or in a double-boiler over simmering water). Stir until chocolate pieces melt and mixture is blended.

Remove from heat.

In a food processor, whip tofu until smooth.

Add chocolate mixture and process until shiny and well blended. Add mint leaves and pulse 4 - 5 times just until mixed.

Scoop into dessert cups or bowl. Refrigerate 1 hour.

Your mousse will be thick, rich and oh-so-good!  Sprinkle additional chopped mint on top for garnish.

~ Bon Apetit! ♥

Oaty Spiced Bran Muffins

These are tasty bran muffins.  The oats and applesauce lend fiber to make these a healthy alternative to breakfast cereals.

Muffins_2

Spiced Oat Bran Muffins

  • 2 c. Oat Bran (4 c. Rolled oats)

  • 1 tsp. Sea salt

  • 2 tsp. Baking powder

  • ½ tsp. Cinnamon

  • ¼ tsp. Ground Cloves

  • ¼ tsp. Ginger powder

  • 1 tsp. pure Stevia

  • 2 c. Coconut or Almond milk

  • ½ c. unsweetened organic Applesauce

  • ¼ c. Pasture-Raised Ghee or Coconut oil

  • 1 high pastured Egg or 2 Egg whites

  • ½ c. Sunflower seeds (opt.)

Preheat oven to 425 degrees and grease or line muffin tins.

If using rolled oats, grind them in blender to give them crumbly consistency of oat bran.  You can also substitute 1/3 c. dried figs for the applesauce.

Mix the oats with salt, baking powder, spices, stevia and sunflower seeds in a large mixing bowl.

In a small saucepan, bring the milk to a boil. Pour milk and all the wet ingredients into blender and blend until mixed well, and figs (if using) are incorporated.

Carefully pour liquid into dry ingredients and stir quickly using a minimum of strokes to avoid making muffins tough.

Fill muffin tins 2/3 - 3/4 full.  Bake for 20-25 mins or until done.

~ Good with hot tea. ♥