gluten free

Apple Pear Cinnamon Spice Almond Cake

    A delicious slice of Apple Pear Cinnamon Spice Almond Cake

 

A delicious slice of Apple Pear Cinnamon Spice Almond Cake

I love looking at old cookbooks and food magazines. In one of my Scandinavian cookbooks a recipe appeared for an apple almond cake. It looked good, but it seemed as if it lacked a certain spark. There were no spices or other flavors other than the almonds and apples. I decided to spice up this recipe and give it a try! 

It just happened that my mom gave me some small apples and pears from their orchard, so I quickly peeled those and put them in some water and honey to poach with some cinnamon sticks, whole cloves and honey. This sure made the house smell heavenly! Yum! 

    The Apple Pear Cinnamon Almond Cake right out of the oven! Yum!  

 

The Apple Pear Cinnamon Almond Cake right out of the oven! Yum! 

 

It turns out that my changes to this recipe were spot on, and I love the almond flavor along with the soft apples, pears and spices. It is delightfully gluten free just as it is and so yummy! My son and I both enjoyed a slice after he came home from school yesterday. 

I hope that you enjoy making this lovely fall dessert for the ones that you love. I imagine that this dessert may be made dairy free by using a vegan margarine instead of the butter (just watch to make sure there isn't a high water content in the margarine) or some coconut oil. 

Apple Pear Cinnamon Spice Almond Cake: 

Serves 6-8

9 inch ceramic or glass  pie plate

Poached apples & pears: 

2 cups water

3 cinnamon sticks

5 whole cloves

1/4 orange

2 tablespoons lemon juice

1/2 cup honey

4 small apples, peeled, cut in half and cored

3-4 small pears, peeled, cut in half and cored

Note:  You may have extra poached fruit leftover, you can save it & eat it for a yummy snack! 

1. Place water, honey, lemon juice, juice of the 1/4 orange and the actual 1/4 orange, apples, pears, cinnamon sticks and whole cloves into a large saucepan. Bring to a boil. Then, simmer on medium-low heat for 6-8 minutes, until the pears and apples are tender. Set aside to cool. 

Batter for Top of Cake: 

1/2 cup softened butter

2/3 cup sugar

3 egg yolks

1/2 cup almond flour

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

 

3 egg whites

pinch salt

 

1. Grease a 9 inch ceramic or glass pie plate with softened butter. Heat the oven to 350F.

2. In a stand mixer, beat the butter until soft and light. Slowly add in sugar and beat to combine. Add in egg yolks one at a time and mix well. Mix in the almond flour, lemon juice and spices. Set aside. 

3. In a separate bowl, place the egg whites and pinch of salt. Using a hand mixer, beat the egg whites until they form stiff peaks. 

4. Mix in 2-3 tablespoons of the egg white mixture into the butter-almond mixture. Then, gently fold in the rest of the egg whites. 

5. Place the pear and apple halves in the bottom of the pie plate. Place them core-side down. Then, using a rubber spatula, spread the almond mixture on top of the fruit. 

6. Place on the middle rack of the oven. Bake for about 20 minutes or until golden brown on top. Let cool before serving. 

If you love fall desserts, pass this on to an apple-pear loving friend! 

Trista

 

 

Sweet Coconut Rice Pudding with Cinnamon Mangoes!

sweet coconut rice pudding with cinnamon mangoes

Lately I have been seeing the most delicious mangoes in the store lately so I knew it was the right time to share this recipe. This is actually a yummy pudding that I made last year for Chinese New Year, but I thought it also makes a great late-spring dessert as well. 

This pudding is very decadent and a treat for sure- not an every day indulgence as it does contain organic sugar, but one that you will be sure to enjoy! 

I hope that you have fun making this for your next party or get together. The recipe is based on a Mexican rice pudding that I love. I converted it into a dairy free recipe and it is so amazingly delicious! 

Enjoy! 

Sweet Coconut Rice Pudding: 

Makes: 4 large or 8 small servings

Coconut Rice Pudding: 

4 2/3 cups water + 4 cups water

3/4 cup short grain white rice

2 cups  scalded full fat coconut milk  (To scald the coconut milk, bring the milk to boil in a saucepan, then take it off the heat) 

1 cup full fat coconut milk 

1 cup organic sugar

2 sticks cinnamon

Ground cinnamon to taste

Cinnamon Mangoes: 

2 mangoes, peeled and cut into thin slices

1/4 cup melted coconut oil

1/4 cup coconut sugar

1 teaspoon cinnamon

Make the Cinnamon Mangoes: 

1. Place the sliced mangoes onto a rimmed baking sheet. 

2. Combine the coconut sugar and cinnamon in a small bowl. 

3. Brush the mangoes with the coconut oil

4. Sprinkle the mangoes with the coconut sugar-cinnamon mixture

5. Bake in a 400F oven for 7-10 minutes. 

Make the Coconut Rice Pudding: 

1. Bring the water to a boil in a medium saucepan. Take off the heat and add in the rice. Let stand for 20 minutes. Rinse rice thoroughly and drain. 

2. Bring 4 cups water to boil in a separate saucepan. Boil uncovered for 20-30 minutes or until the rice is tender. Keep the extra water in the pan. 

3. Mix the scalded full fat coconut milk, full fat coconut  milk, sugar and cinnamon in a medium saucepan. Cook for 45 minutes or until the mixture becomes thicker and changes color. Add in the rice. Cook for about 40 minutes or until pudding thickens. Remove from the heat and stir to cool. 

4. Spoon the rice pudding into a bowl and place cinnamon mangoes around the rim to serve. 

If you enjoyed this post, send it on to a pudding-loving friend!! 

 

 

 

 

 

Fresh Garbanzo Beans with Chili and Lime!

fresh garbanzo beans with chili and lime

This recipe came out of the fact that I bought an interesting new ingredient at the Mexican grocery store. I began to look up ways to cook these fresh garbanzo beans and I found that you could cook them in a frying pan. Who knew? I am so excited by this new ingredient. This recipe makes an amazing snack or side dish that is so flavorful! I love the tang of the lime and the chili and salt that hits your tongue as you pop a fresh garbanzo bean out of the pod and into your mouth, such a fun experience! I love it! Do you love to try new ingredients? I hope that you have fun with this simple and fun recipe! 

I hope that you have a chance to experience this fun ingredient soon! 

You can find these fresh garbanzo beans here locally at various Mexican markets, or you can find them at Winco stores in the section by the fresh chili peppers and mushrooms by the produce. 

Fresh Garbanzo Beans with Chili and Lime: 

2 cups fresh garbanzo beans

olive oil

fresh juice from 1 lime

1 teaspoon ground chili powder

1/2 teaspoon kosher salt

1. Heat a large frying pan over medium heat. Drizzle in olive oil and heat. 

2. Add in the fresh garbanzo beans still in their pods. 

3. Fry the garbanzos in the olive oil until browned. 

4. Let the garbanzos cool in a bowl off heat. Then, add the lime juice, chili powder and kosher salt. Toss to coat. 

5. Serve as a delicious side dish or a fun, healthy snack. Yum! Note: To eat, you will savor the chili, lime outside, then take off the outer shell of the bean and pop the bean in your mouth. This is a really fun snack! 

Irish Tea and Fruit Muffins

gluten free and dairy free Irish Tea and Fruit Muffins

This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies. 

Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats. 

This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day. 

Irish Tea and Fruit Muffins: 

Makes 12 muffins

2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins

1 cup boiling black tea

1 egg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

4 teaspoons fresh grated orange rind

1 tablespoon honey

1 cup coconut sugar

1 teaspoon salt

3 teaspoons baking powder

2 cups gluten free flour mix**

**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 cup almond flour

1 teaspoon xanthan gum 

--12 paper muffin liners

--12 small pieces of dried pineapple to garnish tops of muffins

1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight. 

2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator. 

2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey. 

3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.

4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.  

I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend!