Feeds:
Posts
Comments

Posts Tagged ‘fruit desserts’

Yes, it’s been ages since I posted any recipes here, but you know, sometimes life gets a little sticky and finding time to post gets tricky. That said, I haven’t stopped cooking (as you know if you follow me on Instagram!), and I now have dozens of recipes I hope to share with you here!

This Apricot Almond Cake fits where I am in my life so perfectly that it provides the perfect re-entry into blogging for me. It is crazy simple to make–both in terms of time and effort, and it’s really delicious, especially if you’re an apricot lover like me. When I say “simple,” I mean you can prepare it in less than 15 minutes (excluding cooking time, of course). It is moist, flavorful and perfect for any occasion.

Like most of my recipes, this cake is also low-sugar, dairy-free and gluten-free. I first made it with canned peaches, because fresh apricots weren’t available at the time, but this cake wants to be made with apricots–trust me!

Ingredients

1 cup gluten-free all-purpose flour*

1/2 cup almond flour

1/3 cup evaporated cane juice

1 1/2 tsp baking powder

1/2 tsp sea salt

2 pasture, free-range eggs

1/2 cup extra virgin olive oil

1/2 cup unsweetened almond milk

1 tsp pure vanilla extract

1/2 tsp almond extract

4-5 small, ripe apricots, cut in half and pitted

1 Tbsp apricot jam

Preparation

Preheat oven to 350F. Grease a 9-inch cake pan with olive oil and line the bottom with a disk of parchment paper. Set aside.

Whisk the dry ingredients together in a small bowl until well-blended.

In a medium bowl, whisk the eggs until pale yellow in color. Whisk in the oil, milk and extracts. Stir the dry ingredients into the wet until thoroughly blended. Pour into the prepared cake pan. Arrange the apricot halves, cut side up, in the pan. Place in the center of the oven and cook for 30 minutes.

While the cake is cooking, mix about 1 teaspoon hot water with the apricot jam in a small bowl. After the cake has baked in the oven for 30 minutes, remove it and spread the jam carefully over the top. Return cake to the oven and bake another 15-20 minutes or until a toothpick inserted comes out clean.

Allow cake to cool completely before serving, about 30 minutes.

Enjoy!

Read Full Post »

plums4

 

I haven’t posted in a while, but I’ve been cooking and eating plenty. Aside from a two-week holiday to six East Coast cities and towns, I have spent countless hours in biblical history. What’s that, you say? Well, in reality, it’s likely just the result of the drought we’re experiencing throughout California, but we’ve been plagued with everything from mites on the chickens to fleas on the cats to ants invading our kitchen. And I’m not alone in this plague of pestilence. Even the restaurants in our local towns have been battling the ant problem. Ask for a cup of tea, and you’re likely to get it with a pinch of tiny ants.¬†Every possible little pest is hungry and thirsty and running amuck since temperatures continue to run higher than normal and their normal food supplies are¬†scarce–or so I’ve been told. Now I could launch into a larger discussion about global warming, but let’s save that for another time and get back to food.

The most amazing plums keep piling up on the produce stands in my area. They’re rich in color, incredibly juicy and sweet as can be. I don’t know many recipes that use plums, but plum crisp would beat them all anyway. I find that cooking plums with a little lemon zest and sugar really concentrates their flavor. I’ve made this crisp using plums and apples, but plums alone offers the most intense flavor.

 

Ingredients

7-8 plums and/or pluots, pitted and quartered

zest from a lemon

1 tsp pure vanilla extract

1 tsp cornstarch (optional)

1 tbsp coconut or cane sugar

3/4 cup porridge oats

1/4 cup walnuts, finely chopped

1/2 cup almond flour/meal

1/2 coconut or cane sugar

1 pinch of sea salt

1/2 tsp ground cinnamon

1/2 cup (1 stick) unsalted butter, chilled and cut into 8 pieces

 

Preparation

Preheat the oven to 375F.

In a medium-size bowl, mix the plum segments, lemon zest, and vanilla. Sprinkle with 1 tbsp sugar and the cornstarch if using, and toss to coat evenly. Evenly divide and scoop the fruit mixture into four ramekins.

plums rawplumscps

In another bowl, mix the dry ingredients together with a fork. Break down any lumps in the almond flour and stir until everything is thoroughly combined. Using a pastry cutter or two knives and two good hands, cut the butter into the flour mixture until it resembles coarse crumbs. Spoon out evenly over the fruit in the four ramekins.

plums filled

Place the ramekins in the oven and cook for 20-30 minutes or until the crumb topping turns golden brown and the fruit mixture is bubbling. Remove from oven and place on a wire rack. Allow to cool for at least 20 minutes (or tongues will get burned!).

Serve warm or at room temperature with a scoop of vanilla ice cream or coconut milk ice cream.

plums5

Enjoy!

Read Full Post »

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Cooking Without Limits

Food Photography & Recipes

Selma's Table

Life doesn't have to be perfect to be wonderful - stories and recipes from a wonderful life...

%d bloggers like this: