Category Archives: Dessert
Gluten Free Almond Citrus Cake
I have been experimenting with gluten free desserts. This is a really good one. I bought some meyer lemons from Trader Joes and wanted to use them in a delicious dessert. I looked up a bunch of recipes and really liked on one site. I tweaked the recipe and came up with this one. It is really yummy and easy to make…
- 4 large eggs
- ½ cup raw cane sugar
- Zest of one meyer lemon and one clementine
- Juice of 2 meyer lemons and 2 clementines
- ½ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Syrup
- Juice of 2 meyer lemons and 2 clementines
- 2 tablespoons honey
- Confectioner sugar to dust on top
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper and grease it as well. Combine the salt, almond meal, baking powder and baking soda. Keep aside.
Add the eggs and sugar to an electric mixture with a whisk attachment. Beat the eggs and sugar until light and fluffy, for a good 5 to 10 minutes. Add the citrus zest, citrus juice, olive oil and vanilla extract. Beat for another minute. Add the almond meal mixture and mix well. Transfer to the prepared pan and bake for 35 to 40 minutes.
While the cake is baking transfer the citrus juice and honey to a small bowl. Microwave for 30 to 40 seconds and mix well making sure the honey has melted through. Once the cake comes out, drizzle the liquid covering the surface evenly. Cool and cake completely and sprinkle powdered sugar and serve!
Almond Coconut Truffles
I have been trying to come up with a snack that does not have any added sugar, agave or any other sweetener. It is very tough to have a truly healthy snack other than a piece of fruit or some nuts. So, I came up with these fabulous truffles. The sweetness comes from dried dates and coconut. I added some almond meal and almond butter to bind everything together. Of course the unsweetened cocoa provides tremendous flavor! read more …
Almond Flour and Agave Brownies
These brownies are healthy and amazingly delicious. I urge you try them. The best part is that they take hardly any time to make and bake. My daughter has a major sweet tooth and try to come up with healthy options for her to indulge in. This is definitely one of them.. read more …
Cider Duffins
- ¾ cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup extra light olive oil
- 1 cup apple cider
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon butter, melted
- ½ teaspoon cinnamon
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, cider and vanilla extract. Mix to combine.
In a small bowl, sift the flour, baking powder, cinnamon, nutmeg and salt. Pour into the egg mixture and stir well.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar and cinnamon into another small bowl and mix well.
Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the cinnamon sugar, coating all parts of the duffin.
Gingerbread Cake with Whipped Cream and Candied Ginger & Chocolate Ganache
Okay, I lied- there is a chocolate dessert option for chocolate lovers. I was feeling a bit guilty about not including all the chocoholics out there… this one is for you. One of my favorite flavor combinations- chocolate and ginger!
- 2½ cups white whole-wheat flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fresh ginger, grated
- ½ teaspoon salt
- ½ cup extra light olive oil
- ½ cup evaporated cane juice
- 1 large egg, beaten
- 1 cup molasses mixed with 1 cup hot water
Preheat oven to 350 degrees F.
Grease and line two 9 inch round pans.
Combine the flour, baking soda, spices and the salt in a medium bowl. Whisk and keep aside.
Beat together the oil and sugar with an electric mixture for a minute. Add the egg and beat for 2 to 3 minutes. In 3 batches, alternately bean in flour mixture and molasses mixture on a low speed. Beat till smooth and pour batter into the two pans dividing equally. Bake for approximately 25 to 30 minutes.
Take out and let cool.
Filling
- 1 cup whipping cream
- 2 tablespoons confectioners sugar
- 2 tablespoons candied ginger, chopped
Beat the cream with an electric beater till stiff peaks are formed. Add the sugar and ginger and mix well.
Place the first layer of cake onto a cake stand and add the filling, smoothing it all over. Place the second layer and gently press down, cleaning up any filling spilling out of the cakes.
Topping
- 6 ounces semi sweet chocolate chips
- ¾ cups whipping cream
Heat the cream in a small saucepan on a medium heat. Once bubbles begin to form on the edges, turn the heat off and take the pan off the stove. Add the chocolate and stir until it melts. Let cool and pour the ganache over the cake covering the sides evenly.
Top the cake with candied ginger for decoration.