Strawberry, Apple + Almond Breakfast Muffins

muffin_6

muffin_7

muffin1

muffin_2

muffin_4

muffin-3

* My only advice for these is serve warm and ENJOY!

Strawberry, Apple + Almond Breakfast Muffins ~ Adapted from the What Katie Ate Cookbook

1 1/4 cup self-rising flour

1/2 cup almond meal

1/2 cup superfine sugar

2 tsp baking powder

1 1/2 tsp ground cinnamon

Finely grated zest of 1/2 a lemon (I used a whole, you can’t ever have enough!)

Large pinch of fine sea salt

2 tsp natural vanilla extract

1 stick unsalted butter, melted and cooled

2 large eggs, lightly beaten

1 apple, peeled, cored, and cut into small cubes

6 large strawberries, hulled and quartered

Handful of sliced blanched almonds

1-2 tbsp light brown sugar

Warm water (see below)

 

Preheat your oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups or rounds of parchment paper. In a large bowl mix together the flour, almond meal, superfine sugar, baking powder, cinnamon, lemon zest, and salt. In a separate bowl combine the vanilla extract, melted butter, eggs, and 3/4 cup warm water. Add the wet ingredients to the dry and mix well, then add the apple cubes and gently stir to combine. Spoon the batter into the prepared muffin pan, filling each cup to about three quarters full. Place two strawberry quarters on top of each muffin, then sprinkle with the almonds and brown sugar. Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Molten Raspberry Dark Chocolate Mug Cake

mug muffin 1

Raspberries & dark chocolate = A match made in heaven by the almighty food gods. Is it possible to make this combo any better…? How about hot and bubbly and in the center of your own personal single-serving breakfast mug cake?

I think my AM just got a whole lot sweeter:

Molten. Raspberry. Dark. Chocolate. Mug. Cake.  

mugmuffin2

Yes, yes… Cake for breakfast. I feel the morning is the best time of day to partake in a meal with a sweet twist. It gives you something to look forward to at night and jump out of bed for in the morning. The greatest thing about this breakfast cake is that you can throw all the ingredients in own large mug {or bowl}, microwave, and shazam! CAKE. You can get creative with the mix-ins and toppings, the possibilities are endless!

mug muffin 3

mug muffin 4

mug muffin 5

~ Molten Raspberry Dark Chocolate Mug Cake ~

*1/4 cup flour (I use 1 tbsp ground flax seed, 2 tbsp almond meal, 1 tbsp brown rice flour)

1 egg

1 tsp melted coconut oil

1 tsp baking powder

1 heaping tsp cocoa powder

1 tsp maple syrup/honey

spoonful of greek yogurt (plain, vanilla, any flavor)

1 tsp pure vanilla extract

pinch of fine sea salt

1/2 heaping tsp ground cinnamon

large spoonful raspberry preserves

piece of good quality dark chocolate (chips will also work)

* I always alternate my flour on this recipe, many times I use a full 1/4 ground flax, sometimes just almond meal and brown rice flour. I tend to like the combination of all three the best.

In a large coffee mug or bowl mix together all the ingredients, except for the raspberry preserves and the chocolate, until well combined. I like to mix in a little of the raspberry preserves into the batter as well. Place the spoonful of raspberry preserves in the center of the cake batter. You can either stick the chocolate piece (or chips) in the center too, pushing them in a bit, or sprinkle around the top. Place in the microwave and cook for about one minute and thirty-seconds. If you don’t feel it is fully cooked put in for another thirty-seconds. The preserves should have sunken in and be bubbly. Top with multiple drizzles of maple syrup or honey and dig in!!!

~

A Day for Strawberry Cake

Summer has Come

It is not officially summer yet but don’t tell the farmers markets, almost every table is overflowing with fresh strawberries. The air is filled with their sweet scent before you have even reached the stand. And what better way to enjoy an overload of summer berries then in a cake.

Sweet Strawberry Cake adapted from La Tartine Gourmande

1/2 cup almond meal

1/2 cup millet flour

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

4 tbsp ghee

1/4 cup honey

1 vanilla bean, split and seeds scrapped out

2 large eggs

1/2 cup canned coconut milk

6 ounces strawberries, sliced

Preheat your oven to 400 degrees. Combine the flours, baking powder, soda and salt in a large bowl and set aside. In another bowl combine ghee, honey and vanilla seeds until whipped and mixed through. Then stir in eggs followed by the coconut milk. Add the wet to dry, stir till a batter forms, then fold in the strawberries. Pour into a greased 9-inch dish and  bake for 30 mins and/or until golden brown on top.

I highly recommend looking at how La Tartine makes the cake 😉 I made substitutions with what I had on hand and added in a bit more strawberries then I should have. Resulting in a cake that was absolutely delicious though leaning a bit to heavily on the moist side.

Enjoy ~

Banana Berry Pudding Cakes with a Hint of Lime

This past weekend a sweet breakfast was in high demand. The city has been under a canopy of rainy skies with a slight chill..not exactly the kind of May I’m used to. I’m ready for the heat, the sundresses, and the flip flops. Preferably soon, Please.

This recipe came about by accident, too much liquid, not enough flour. An accident, however, that turned into a tasty treat. With a crispy muffin-like outside and a creamy interior these are full of flavor and texture. Hints of raspberry and lime paired with strawberries and banana pull it all together.

Banana Berry Pudding Cakes with a Hint of Lime

1/2 cup almond meal (+2 tsp or so)

1/2 cup millet flour

1 cup roughly berries (strawberries and raspberries)

1 small banana

1/2 tsp baking soda

1 tsp baking powder

1/8 tsp lime zest

juice of half a small lime (roughly 1 1/2 tsp)

2 tbsp honey

4 ounces unsweetened applesauce

1 tbsp + 1/2 tsp coconut oil (liquid)

1 egg

1/2 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

dash of salt

Preheat your oven to 350 degrees. Mix the dry ingredients in a large bowl, set aside. I used frozen berries which, once thawed, added more liquid then if fresh fruit was used. Once berries are thawed mix all the wet ingredients together in a food processor until smooth (including the egg). Transfer the wet ingredients to the dry and mix well, add a few more tsp of almond meal to help thicken the batter, if you like (I did). Pour into a greased or lined muffin tin and bake for around 30 mins or until the outside of the muffins are slightly golden and crisp. The insides will remain very soft until cooled. Feel free to eat with a spoon and keep leftovers in the fridge.

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

A little bite of heaven….

On a whim these cookies came into existence last week. Light and airy they were exactly what I was hoping for. Due to my lack of baking sheets these were made in a muffin tin…If you dolloped them onto cookie sheet however they would stay soft in the center ~

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup buckwheat flour

1/4 cup + 4 tsp almond meal

1/2 tsp + 1/8 tsp baking soda

1/2 tsp  tsp sea salt

1/4 cup coconut oil

1/4 cup olive oil

1 egg

2 tbsp dark muscavado sugar

1/4 cup honey

2 tbsp apple sauce

1 tbsp poppy seeds

3/4 cup unsweetened carob chips

Pink sea salt for topping

Preheat your oven to 350 degrees. Combine the wet and dry separately, then stir both together. Once you have a smooth batter fold in the poppy seeds and carob chips. Bake for about 10-12 minutes, or until the edges are golden brown, top with a sprinkle of pink sea salt after removing from the oven to cool. Cooking times will vary.

Blood Orange Upside-down Cakes with Sage

It is the end of April. And with that comes.. May, a month full of excitement and anticipation of a good summer season. The weather here in NY has warmed up and though it is predicted to drop again on Monday with May around the corner my spirits remain high.

To me blood oranges scream summer. They come out and shout it with their tart, juicy, deep red goodness. Paired with a moist almond cake with just the right crumb and fragrant sage we have a treat fit for any pre-summer celebration. I ate these for breakfast with a large cup of mint tea. They would go great accompanying a picnic or eaten after dinner…preferably on a porch, in a rocking chair and listening to crickets.

Blood Orange Upside-down Cakes with Sage

1 orange

3 tiny blood oranges or 1 large blood orange

1/4 cup plain greek yogurt

1 tbsp dark muscavado sugar (this requires a bit of work to keep from clumping together, I love the stronger molasses taste but light or brown sugar would also work)

1 tbsp honey + more for drizzle

2 tbsp + 2 tsp olive oil

1 tsp vanilla extract

1 tsp fresh orange zest

1 egg

1 tbsp ground flax

1/4 cup millet flour

1/4 cup brown rice flour

2 tbsp + 2 tsp almond meal

1 tsp baking powder

1/4 tsp baking soda

1 tsp of juice (I used the juice made from segmenting the oranges)

pinch of sea salt

fresh sage leaves

1/2 tbsp ground cinnamon

Preheat your oven to 350 degrees. Segment the oranges and set aside. In a large bowl mix the flours, almond meal, baking soda, baking powder, salt, and cinnamon – set aside. In a separate bowl combine the flax, honey, olive oil, vanilla extract, sugar, zest, and juice. Then stir in the egg and yogurt. Add the wet to the dry and stir to combine. In a muffin pan (grease if necessary) criss-cross leaves of sage in the bottom of nine compartments. Spoon a little of the orange segments on top, then a drizzle honey. Add a spoonful of batter next, I had just enough batter for this so start with a small spoonful in each until it is all used up. Bake for around 30 minutes or until cooked though and golden brown on the edges. Remove from oven and carefully use a dull knife to flip them out of the pan. Cool and enjoy. Keep leftovers in the fridge.

Spinach and Feta Almond Crust Tart

A Spinach & Feta Almond Crust Tart

I may be described by some as an odd child……when asked what my favorite foods were, from an early age, you can bet black olives and spinach to be among them. And if ever in the form of a spinach souffle I’m pretty sure I fought a few poor family members for that last bite and scrape of the side of the bowl. One of the many joys of growing up is having the ability to make my own spinach and cheese tart, exactly how I like, and I don’t have to share…..with anyone!  For future reference, though, if I ever do offer you a slice of my spinach pie, I must like you a hell of a lot.

So here is a recipe for one of my favorite dishes, it keeps well in the fridge, and makes for a splendid lunch served hot or cold with a salad on the side

Pie Crust:

2 cups almond flour

1 cup hazelnut flour

1/2 tsp sea salt

4 tbsp olive oil

1 egg

herbs/seasonings of choice (I used a little thyme and garlic powder)

Filling:

10 ounces or so chopped spinach (fresh or frozen) I favor frozen spinach here and probably used a bit more then normal.

1 yellow onion, chopped

1-2 tbsp olive oil

2 eggs

feta cheese

kalamata olives

spices/salt/pepper (remember if using feta, the cheese adds a lot of salty flavor already)

Preheat oven to 350 degrees. Mix all the ingredients for the crust together, flatten out with your hands in a full-sized tart pan (grease first if necessary). Bake for around 10 to 15 mins, you want it to be lightly brown on the outside and the edges crispy. In a medium pot sauté the onion in the olive oil for 2 minutes then add the spinach and cook till the onion is translucent. Take off the heat and mix in eggs, seasonings, and as much or little feta as desired. Pour into the cooked crust, flatten the top of the mixture for a smooth appearance and top with kalamata olives. Bake for 15-20 minutes, times will vary but when the cheese on top begins to brown your tart should be ready.

*(note, when working with frozen spinach their can be a bit of unwanted water in the pot when you are cooking it…I poured or spooned out what I could but did not worry about it to much and the tart still turned out amazing. Feel free also to use all almond flour if you are not a fan of hazelnut, I found the hazelnut to add more of a nutty flavor and texture to the crust).

Have a lovely Holiday Weekend ~

Carrot Zucchini Almond Meal Muffins

The king of all muffins

What better way to start off your weekend then with a lovely muffin recipe. While I am not strictly gluten free I have been reading into a lot of the benefits in eating palio/or grain free. I LOVE cooking with almond meal now and have so many exciting recipes buzzing around in my head. These muffins are almost like cake and absolutely delicious.

I made them again but only with zucchini, since I was out of carrots, and they definitely were not as sweet. The carrots, with their subtle sweetness, are crucial in making these as tasty as possible.

~ Carrot, Zucchini, Almond Meal Muffins ~

2 cups Almond flour (almond meal)

2 eggs

1/2 tsp salt

1/2 tsp baking soda

1/4 cup oil of choice

1/4 cup honey

1 1/2 tsp cinnamon

grated zucchini and carrot (at least 1 cup)

Preheat your oven to 350 degrees. I grated 2 small zucchini and 1 large carrot. You can do more or less it is up to you. Combine your eggs, honey, and oil in a small bowl and mix. Combine your dry ingredients in a larger bowl, mix. Add the wet to dry, stir till combined and a batter like consistency is achieved. Then stir in the grated carrot and zucchini. Spoon into a muffin tin (greased if necessary) I had left over batter which I baked alongside the muffins in a mini loaf pan.

You can bake in any size baking dish, just allow extra baking time for larger sizes. Cook for a good 25-30 minutes, or until golden brown.

~

Soup & Biscuits

On a Chilly Winters Night

On a chilly Friday evening I invited a friend over for dinner where we shared soup and biscuits. I can’t think of anything better… Taking inspiration from two of my favorite food bloggers: Roost & Cannelle e Vanille

A leek, fennel, & watercress soup accompanied by rosemary & almond meal biscuits came into  being.

I actually had to look up the proper technique for chopping a leek. I was a first timer, with about every ingredient in this soup, but now when someone asks I can say “of course I can clean and cut a leek” (a very superior feeling).

The delightful licorice tast and smell of fennel was also a pleasant surprise. Not having a grinder on hand I bashed the seeds a bit with the end of a wooden spoon and threw them in the pot. I am still around to tell the tale..But I am sure the flavor is bit enhanced when freshly ground.

I have been doing a lot of reading lately to do with a grain-free lifestyle. Much of what I have been finding is quite intriguing and has gotten me on the nut meal/flour train for a bit. So far I am hooked and am loving the array of new and healthy flavors.

The biscuits took a total of 5 mins to mix all the ingredients together and throw in the oven, I ended up making mine as a loaf but will be taking the time to divide them in the future, my dinner guest liked them almost more then the soup. They also made a lovely breakfast accompanied with a bit of jam and fresh fruit.

recipes can be found here:

soup

biscuits