Tag Archives: almond flour

Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting

Posted on September 10, 2012 by | 7 Comments

We had a JAWS (Blu-Ray) viewing party over the weekend, so I made these tiny carrot cakes.  I can’t think of a thing to tie these events together, so I guess I fail at theme parties.

Incredible taste aside, my favorite thing about carrot cake is the interesting texture.  The recipe is so forgiving, you can throw about anything in there and it just works.  This version has pineapple, chopped dates, coconut flakes, and walnuts – which, with the grated carrot, add up to a lot of different textures and flavors bursting out with each bite.  Coconut oil keeps it all moist, and the not-too-sweet buttery frosting is…well, they don’t call it the icing on the cake for nothing!

Ingredients (12 cupcakes):

  • 1 cup almond flour (or 1/2 cup almond flour, 1/2 cup all-purpose gluten-free flour)
  • 1/2 cup coconut palm sugar
  • 1/2 cup shredded, unsweetened coconut
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large carrot, grated (about 1 cup)
  • 8 ounces crushed pineapple (without the juice)
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted (walnut or almond oil also good)
  • 1/4 cup chopped dates or raisins
  • ~1/4 cup walnuts, chopped

Preheat oven to 350F.  Line a muffin pan with silicone baking cups (or greased paper baking cups).

In a large bowl, combine the dry ingredients (first 7 ingredients).  Add the grated carrot and toss to coat.

In the bowl of an electric mixer, combine the pineapple, eggs, maple syrup, and coconut oil; mix to blend.  Add the dry ingredients to the mixer bowl and mix, scraping down the sides of the bowl, until ingredients are well blended.  Stir in the nuts and chopped dates.

Divide the batter among the 12 baking cups.  Bake at 350F for 18-22 minutes, until lightly browned on top and a toothpick inserted into the cupcake comes out clean.  Remove from oven and allow to cool completely before frosting.

Frosting Ingredients:

  • 1 8-ounce package cream cheese, at room temperature
  • 4 tablespoons butter (preferably from grass-fed cows)
  • 1/4 cup amber maple syrup

Mix ingredients using an electric mixer until well-blended and creamy.

Movie night! And what a flick indeed! If you haven’t seen Jaws recently, definitely pick it up on Bluray. It looks and sounds incredible, and seeing it again will terrify you all over again. Fun!

Bob Dylan’s newest album- his 35th, releasing tomorrow is 50 years since his recording debut. Amazing, he’s been creating great art as long as I’ve been alive! His latest, Tempest is getting good reviews. We’ll give it a spin and let you know!

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Fudgy Chipotle Brownies (Grain-free, Gluten-free)

Posted on July 17, 2012 by | 7 Comments

Most nights, we treat ourselves to a small square of dark chocolate for dessert.  It is not too guilty of  a pleasure, since dark chocolate is packed with cell-protecting antioxidants, known to reduce the risk of heart disease and cancer.  Of course, that is  exactly what I’m thinking about as I savor my portion and wash it down with the last of the red wine in my glass.  Ha!  My brain, likely high on the released endorphins, is screaming “OMG Chocolate is AWESOME and I feel GREAT!”

As an extra special treat, I whipped up some dark chocolate brownies and made us even more health conscious.  (That’s what my brain is telling me, and who’s to argue?)  We love the warm, smoky spice of chipotle peppers with chocolate, and capsaicin, the substance that makes chile peppers hot, also is overflowing with health benefits.  Don’t you want brownies that fight cancer, inflammation and heart disease, provide pain relief, burn fat, reduce cholesterol, boost immunity, and relieve congestion?  Of course you do!  There is only 1 teaspoon of ground chipotle in the recipe, which produces a subtle warmth.  I recommend using more, or supplementing it with one chipotle pepper in adobo sauce, to make a spicier brownie.

This recipe is modified from Elana’s Pantry (Espresso Fudge Brownie), and is gluten-free, grain-free, and depending on your chocolate source, dairy-free.  Use high-quality dark chocolate, at least 70% cacao, to make the most decadent, rich, gooey, delicious healthy brownies.  Remember, these are purely medicinal!

Ingredients:

  • 8 ounces dark chocolate, coarsely chopped
  • 1/4 cup plus 1 tablespoon coconut oil
  • 1 teaspoon ground chipotle, or to taste
  • Optional: one chipotle pepper in adobo sauce, finely minced
  • 4 eggs
  • 1 cup coconut palm sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup blanched almond flour
  • 2 tablespoons coconut flour
  • additional coconut oil for greasing baking dish

Preheat oven to 350F.  Grease a 8×8-inch baking dish.

In a double boiler, melt the chocolate and coconut oil, stirring occasionally, until completely melted and silky smooth.  (I use a stainless steel bowl over a saucepan with simmering water.)  Remove from heat and stir in the ground chipotle and/or chipotle pepper.

In the mixing bowl of an electric mixer, combine the eggs, palm sugar, and vanilla.  Beat together, and let it sit for a few minutes to allow the sugar to break down (it will blend in easier when hydrated).  Pour in the chocolate mixture, a small amount at a time, beating well in between pouring.  Stir in the almond and coconut flours and salt.  Beat until well combined, then pour into the buttered 8×8-inch baking dish.

Bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.  Allow to cool for at least 1 hour.  Enjoy, to your health!

But it’s medicinal! And yummy! Now, for something to listen to while you “take your medicine” we have a pair of ladies to croon. First up, ex-Atlanta native Kelly Hogan with I Like to Keep Myself in Pain. Hogan called out among her musical friends for songs “you’d like me to sing” and folks like M. Ward, Jon Langford of the Mekons and Andrew Bird, among others, responded. The resulting album is a masterpiece of southern soul, with a crack band (including Booker T. on organ!). One of my favorites of the year.

When she’s not doing her own album, Hogan performs with the sublime Neko Case, as on 2009′s Middle Cyclone. Case exists in a place all her own, each album further solidifying her unique brand of country/rock/folk stylings and of course, that jaw-dropping voice. So, have a medicinal brownie and listen to the ladies!

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Sausage Cheese Balls (gluten-free)

Posted on December 24, 2011 by | 12 Comments

One of my favorite holiday food memories is from spending the night at my cousin LuAnn’s house every year.  Her mother, Norma, always had plenty of delicious, homemade treats in the house around Christmas, and we thought we were so clever sneaking into the kitchen in the middle of the night to gorge on fudge, chex mix, candy and sausage balls – and we probably washed it down with Pepsi.  I’m sure no one ever noticed two giggling girls tiptoeing around at 1 am, or the missing layer of fudge the next morning.  Amazingly, this did not make us sick, although I doubt we got much sleep all hyped up on sugar!

This year I decided we needed sausage balls to help get us in the spirit of the season.  This is the basic “Bisquick” recipe, without the Bisquick.  There is a gluten-free version of Bisquick available, but if you check out the ingredients, you’ll find sugar as the 2nd listed ingredient, as well as leavening that contains aluminum phosphate.  I think I will avoid using that!

Recently I bought some fancy pants, gluten-free flour that was developed by Chef Thomas Keller for Williams Sonoma (Cup4Cup).  It is highly acclaimed as an excellent flour, and I am anxious to try it out soon to make a real dough for bread or pizza.  However, at $20 for 3 pounds of it, I want to be careful what I use it for.  Making substitute Bisquick is probably not the intended use for this flour, but hey, it’s Christmas.  To stretch it out as much as possible, I mixed it in with blanched almond flour.  Since these sausage balls were already off to a highfalutin start, I decided to use locally made bulk sausage from Whole Foods, and a mixture of 3 cheeses.

If you, understandably, do not want to use fancy pants gluten-free flour for your sausage balls, you can substitute another brand (such as Bob’s Red Mill) or other type of gluten-free flour, such as rice flour.

Making sausage balls is a bit messy-  you have to get your hands in it and it takes some hard kneading to get it well mixed, but I think it is worth it!  They make nice snacks, and great memories.

Ingredients:

  • 1 cup gluten-free all purpose flour
  • 1 cup blanched almond flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons aluminum-free baking powder
  • 1 pound raw breakfast sausage
  • 10 ounces grated cheese (I used a mixture of sharp cheddar, monterey jack, and mild hoop cheddar)

Preheat oven to 350F.  In a large bowl, mix together the flours, salt, and baking powder.  Add the cheese and toss well to coat the cheese with the flour.  Add the sausage, and using your hands, work it into the cheese and flour mixture by breaking up the sausage and kneading it all together to form a ball.  It may help to put the bowl on a low surface, such as a chair, so that you can “lean into it” while kneading.  If the mixture seems too dry to stick together, add a small amount of milk or cream.  (This can vary due to differing moisture content of the cheese and sausage used.)

Lightly oil a rimmed baking sheet.  Break off bits of the sausage mixture and roll in your hands to make balls that are approximately 1 1/2 inches in diameter.  Place them on the baking sheet at least 1 inch apart.  Bake at 350 for 20-25 minutes, until lightly browned.  Be careful not to overcook, or they will become tough when they cool off.

Transfer the sausage balls to paper towels to cool slightly before eating.  They are best served warm or at room temperature.  Happy Holidays!

Now you know I have some Christmas classics to share! First off, the one, the only John Fahey with The New Possibility.  One of many holiday albums he did, but this is my favorite. His sparse arrangements and beautiful technique changed the way we heard six string guitar music, and this is a stellar example.

What would Christmas be without the The Charlie Byrd Christmas Album? It just wouldn’t be Christmas to my ears! Byrd’s lovely nylon string guitar captures the holiday classics on this album, now with extra cuts. Enjoy!

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Chewy Ginger Molasses Cookies (grain-free)

Posted on November 17, 2011 by | 2 Comments

Modified from The Spice House’s Ginger Spice Cookies

Take a break, have some tea and cookies!  I discovered crystallized ginger “nibs” at The Spice House months ago, but just now got around to adapting their recipe for ginger spice cookies to a grain-free version.  I wanted a slightly chewy, soft cookie with bursts of ginger flavor from the ginger nibs, and that’s what we got!

If you don’t have ginger nibs, you can finely chop crystallized (candied) ginger for the same effect, or make the cookies with only ground ginger.  But what would be the fun in that?

Ingredients:

  • 2 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground ginger
  • 3/4 cup coconut palm sugar
  • ~2.5 ounces cream cheese, cut into pieces, at room temperature
  • 1/4 cup almond or walnut oil
  • 4 tablespoons butter
  • 1 egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 3/4 cup ginger nibs (or crystallized ginger, chopped)

Chewy gingery goodness!

In a medium sized bowl, combine the first seven ingredients (flour, baking soda, baking powder, salt, cinnamon, cloves, ginger).

Using an electric mixer, beat sugar, cream cheese, oil, and butter until fluffy.  Add egg, molasses, and vanilla.  Mix well.  Gradually stir in the dry ingredients to the mixer bowl.  Stir in the ginger nibs and mix well.  Scrape down the dough in the bowl to form a ball of dough, then cover and chill in the refrigerator for at least one hour.

When ready to bake cookies, preheat the oven to 350F.  Line a cookie sheet with parchment paper.  Form the dough into balls (around 1 1/4-inch in diameter), and place on parchment paper, spacing them around 2 inches apart.  Bake for approximately 12 minutes.  Cookies will be cracked on top, but still soft.  Cool on a baking rack, and store in an airtight container.

These cookies are so good, have to keep them under lock and key! For some other sweet stuff, check out a few pop classics! First up, the long-awaited The Smile Sessions from Brian Wilson and the Beach Boys. The legendary “lost” album that nearly drove Wilson insane. Contains one of the best loved Beach Boys songs, “Heroes and Villains”. Enjoy!

Second up, a record named for Brian Wilson’s description of his masterwork, Pet Sounds, Teenage Symphonies to God by the Velvet Crush. One of my favorite power pop records, this sounds like the Byrds, the Beatles and garage rock all mixed together…wonderful!

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Gluten-free Skillet Cornbread

Posted on October 11, 2011 by | 9 Comments

Modified from “Etta’s Cornbread” in Tom Douglas’ Seattle Kitchen

Every good Southern cook probably has a prized recipe or two for cornbread.  I like mine buttery, slightly crumbly but not dry, with a touch of sweetness and a crispy crust.  I adapted this recipe for gluten-free cornbread from one of my favorite cookbooks, Tom Douglas’ Seattle Kitchen.  Tom Douglas is a big time chef and restaurant owner in the Pacific Northwest, and James Beard Award recipient, but he has Southern roots that show through in many of his innovative recipes.  I love this cornbread – it is great on its own with a bowl of chili, or dress it up in his recipe for Cornbread Pudding – a dish that you won’t soon forget.  (You will probably see me posting it around Thanksgiving, if you don’t have the cookbook.)  Although I changed it the recipe to make it gluten-free, we couldn’t tell the difference!

I don’t remember where I learned this, but one secret for a crispy crust on your cornbread is to cook it in a cast iron skillet.  While you do the final mixing of the ingredients, heat the skillet on the stove until it is searing hot – quickly throw in some butter and swirl it around to coat the pan (but don’t burn it), then pour the batter into the hot pan and put it in the oven.  The hot cast iron gives the crust a head start.

Ingredients:

  • 1 cup stone ground yellow cornmeal, medium-ground (pure cornmeal, NOT cornbread mix)
  • 3/4 cup almond flour
  • 1/2 cup grated Jack cheese (the hard, aged Jack cheese) or Parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk or half & half
  • 2-3 tablespoons honey
  • 4 tablespoons unsalted butter, melted
  • ~1 tablespoon butter or ghee for pan

Preheat oven to 425F. Combine dry ingredients in a large bowl.

Whisk eggs, milk, and honey together.

Add wet ingredients to dry – stir until just combined.  Stir in melted butter.

Heat a  8- or 9-inch cast iron skillet over medium-high heat until searing hot.  Add a pat of butter and quickly swirl around until melted.  Pour the batter into the hot pan over the heat.  Smooth out so that batter covers pan if necessary.  Place skillet in oven.  Bake until browned on top and a toothpick inserted in the center of the cornbread comes out clean (15-20 minutes).  Let cook slightly, then invert to remove cornbread from the pan.  Slice it up and eat it, with more butter, if desired!

Smooth and delicious was the cornbread, so shall be the soundtrack! Two legendary musicians, Lester Young with Oscar Peterson Trio with cuts such as “Stardust” and “I Can’t Give You Anything But Love”, a sublime recording. Try with the cornbread, you’ll see!

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Apple Pecan Torte (grain free)

Posted on October 1, 2011 by | 5 Comments

“An Old-Fashioned Dessert from Southern New Mexico” (source unknown)

One day I received via the USPS a plain envelope with only a recipe card tucked inside – for Apple Pecan Torte.  It came from our dear, sweet friend Malcolm….and he is indeed sweet, through and through.  This man also possesses the biggest sweet tooth known to this planet, lending proof to the saying “you are what you eat”.  I don’t think he’s even capable of having a meal without dessert!  Last time we traveled with him, the catch-phase of the trip became “Do you have Pie?”, and you must pronounce “pie” as “Piiiiiiiiii” with a slow drawl, as Malcolm is Mississippi born and bred.

Since Malcolm will be visiting with us again soon, I can only assume that this mailing must be a request for me to provide him with this torte.  I’m not sure he knows yet that we have gone gluten-free, and it’s sure to come as a big shock.  Hopefully I will be able to sooth his sweets addiction with treats such as Molten Chocolate Cakes and Carrot Cake with Maple Cream Cheese Frosting…and this adaptation of Apple Pecan Torte.  Malcolm, this one’s for you!

Ingredients:

  • 4 cups diced, unpeeled tart apples
  • 1/3 cup coconut palm sugar
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup coarsely chopped pecans
  • 2 tablespoons melted butter (pastured)
  • 1 egg, lightly beaten
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla

Preheat oven to 400F.  Generously butter a 8″ square baking dish.

Mix together the sugar, flour, baking powder, and cinnamon; combine with the apples.

Melt butter and allow to cool slightly.  Mix butter, maple syrup, vanilla, and egg until well blended.  Add with the pecans to the apple mixture.  Stir thoroughly.

Pour into greased baking dish and bake 35-40 minutes or until apples are tender.  Serve hot or cold, with cream or ice cream – or just by itself!

Looking forward to seeing Malcolm soon! Alas, he won’t be driving his Harley, but I’m sure he’ll make do. Here’s some suggestions for him when he takes another road trip. Have to start with the biker national anthem, “Born To Be Wild” on Steppenwolf: All Time Greatest Hits.

And since I’m sure he’s known a few “Mississippi Queens”, he’s gotta hit the road (after PIIII!) with Mountain’s Very Best of. Rock on, Malcolm!

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3-Cheese Crackers (grain-free)

Posted on September 19, 2011 by | 13 Comments

3 Cheese Crackers - Grain Free

Who doesn’t love snacking on cheesy crackers?  It’s hard to stop eating these!  I used a combination of cheddar, jack, and Parmesan cheeses, but I think you could substitute other cheeses as well for a different taste.  Adding a little cayenne pepper gives them a little kick, and a sprinkle of coarse sea salt on top boosts the taste without adding a lot of sodium.  Have a batch of these around, and you will be ready for your next snack attack!

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 1 egg
  • 2 tablespoons walnut oil (or extra-virgin olive oil)
  • ~4 ounces grated cheddar cheese
  • ~4 ounces grated Jack cheese
  • coarse sea salt

Preheat oven to 350F.  In a large bowl, combine all the dry ingredients (first 5 listed).  In a small bowl, whisk the egg with the oil.  Pour the liquid ingredients into the flour mixture and stir well.  Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough.

Scoop up the dough and place on a sheet of parchment paper.  Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less.  You want it to be thin and even, but not too thin or they will break easily.  Even up the edges best as possible with your hands, then roll out again lightly so the dough is “square-ish”.

Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice).  Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough.  Transfer the crackers with the bottom sheet of parchment paper to a baking sheet.

Bake for around 15 minutes, or until the crackers are very lightly browned and crisp.  If your oven has a convection fan, turn it on.  Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back.  Keep an eye on them so they don’t dry out or burn!

Let them cool (if you have the patience), then serve.  Store in a container with a sealed lid to maintain crispness.

3 Cheese Crackers - Grain Free

Nothing says fall to us then sitting on the porch in the cool temperatures, having some cheese and crackers, with some jazz drifting from the house. Two recent additions to the playlist include two jazz legends. First, he could play 3 wind instruments at a time- and create some exceptional music while doing so. His name was Rahsaan Roland Kirk, and his album Inflated Tear is a highlight of his most creative period.

Gerry Mulligan could play anything with anybody, and this 1959 record is one of his best. What Is There to Say, with Art Farmer on trumpet, really has that “cool ’50s” jazz down, and is a joy to listen to.

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Oh baby, it’s a sandwich!

Posted on September 5, 2011 by | 20 Comments

A sandwich!  Two slices of bread, with practically anything in the middle.  The filling could be as elaborate as layers upon layers of sliced meats and roasted vegetables, smeared with relishes, jams, or spicy condiments…or as simple as a bit of nut butter and honey.  However, if it doesn’t have bread on the outside, I just can’t bring myself to regard it as a “Real Sandwich”.  Sorry, lettuce wraps!

There aren’t many good grain-free alternatives to sandwich bread out there.  I’ve peeked at the gluten-free breads in the freezer section at the grocery store, and although it’s true enough that they don’t contain gluten, they seem to consist of rice flours or potato starch, and usually have a list of  unpronounceable ingredients which are also well worth avoiding.  Then today, low and behold, I ran across a photo of a “Gluten-free, Low-carb, Primal sandwich” on chowstalker.com.  Tip of my hat to Healthy Living How To for posting this wonderful thing!  Apparently this recipe has been passed around and around on discussion boards, but heck, I would have never found it.

This is just the basic recipe – and I can’t wait to fiddle with it.  Add a few spices or herbs, and you’ll have something completely different.  It could be sweet or savory.  It could be breakfast, lunch, or dinner – and think how much easier packing a meal-on-the-run will be!  And breadcrumbs…run it through a food processor and you have bread crumbs!!!  I’m so excited!

Here you go….happy experimenting!  Please go visit Healthy Living How To for other ideas too!

Update:  Visit here for another version that’s a little nuttier, with the addition of sunflower seeds and walnut oil.

Ingredients (for one individual bread):

  • 1/4 cup almond flour
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon Rumsford Baking Powder (gluten-free and aluminum-free)
  • pinch of kosher salt or sea salt
  • 1 egg (from pastured chicken)
  • 1/2 tablespoon grass-fed butter (Kerrygold is my favorite)

In a small bowl mix dry ingredients and set aside. In another small bowl whisk together egg and melted butter.  (Tip: melt the  butter in the ramekin dish you bake it in. Let it cool some before whisking into the egg, or you will cook the egg.)

Add the wet ingredients to the dry and mix well.  Spoon mixture into 6 oz. buttered ramekin and microwave for 50 seconds to 1 minute. (If you don’t have the “right” ramekin, you could also cook this in a wide mug.)

We enjoyed the bread by making a hot ham and cheese sandwich.  Split the bread in half;  add the cheese and ham to one half and cover with the other.  Heat a cast iron skillet over medium-high heat, add a pat of butter and melt.  Place the sandwich in the skillet, and flip so that both sides get buttered.  Continue to heat, flipping occasionally, until cheese is melted and bread is nicely toasted on both sides.  Enjoy!

Sometimes its the simplest things that you enjoy- a sandwich perhaps! Or our soundtrack, featuring the “Swamp music” of Tony Joe White! He first hit the scene in 1969 with “Polk Salad Annie”- a stone classic that I never tired of hearing. Well, all these years later and White keeps it going with The Shine, proving that his swampy guitar and low-down vocals haven’t wavered. Give a listen to “Ain’t Doing Nobody No Good” and tell me you don’t get a chill up your back.

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Lemon Blueberry Cake (grain-free)

Posted on September 3, 2011 by | 9 Comments

James surprised me the other day with a copy of Wheat Belly, which I had just added to my reading list.  This book, written by a cardiologist , exposes the fallacies behind what we’ve been told for decades – that we should eat whole grains for better health.  Dr. Davis postulates that not only is it unhealthy to eat grains (particularly wheat), but consumption of grains is responsible in large part for the obesity crisis, diabetes, as well as inflammatory diseases, heart disease, osteoporosis, depression, and skin diseases.  I haven’t gotten very far in the book yet, but he appears to have good evidence for these claims.   Preaching to the choir, he is, at our house.

I’ve got tons of old recipes and I’ve been trying to adapt some of them to a more healthy, gluten-free (if not altogether grain-free) version.  This lemon blueberry cake was born from a lemon blueberry bundt cake recipe, torn from a Family Circle long, long ago.  On my first attempt, I tried to bake it in a bundt pan.  It started off promising, then fell under the weight of too many blueberries and too much butter.  The taste was good, but it was soggy and dense.  For version 2.0, I drastically cut the amount of fat and decided to make two thin layers that wouldn’t turn mushy with the blueberries.  That worked well and the layers, although delicate, turned out of the pans easily.  For the frosting, I used the same Maple Cream Cheese recipe from wholefoods.com that I used for the Carrot Cake, except I added lemon juice to boost the lemon flavor in the cake.  After having a thorough taste testing (or two), we declared this cake a success and worthy of blogging!

Although this was prepared as a 2-layer cake, I think it would work very well baked as a single layer in an 8×8 square pan.  It could be served frosted, or simply drizzled with a little honey or lemony syrup.

Ingredients:

  • 2 cups almond flour
  • 1/2 t baking soda
  • 1/2 teaspoon sea salt or kosher salt
  • 1/4 cup honey
  • 1/4 cup coconut palm sugar
  • 1/4 cup almond oil or butter
  • 2 eggs
  • 1 heaping tablespoon lemon zest (zest from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract (optional)
  • 1/3 cup buttermilk
  • 1 cup fresh blueberries

Preheat oven to 350F.   Line 2 cake pans with parchment paper (OR one 8×8 square baking pan), and grease them up with butter or non-stick spray.

In a medium bowl, mix the almond flour, baking soda, and salt.  Set aside.

Using an electric mixer (or lots of arm power), mix together the palm sugar, honey, and oil until well blended and the palm sugar is pretty well dissolved into the mixture (it seems to be a bit grainier than processed sugars).  Add the eggs, one at a time, beating well after each addition.  Stir in the almond flour mixture and buttermilk; mix on medium high for a couple of minutes.  Mix in lemon juice, extract, and zest until well incorporated.

Divide the batter between the 2 cake pans (or pour into prepared baking dish).  If using 2 cake pans, these are very thin layers!  Sprinkle blueberries over the top of the batter.  Bake for 15-18 minutes for 2 layers (probably 20-25 minutes for one layer), or until edges of cake are pulling away from the pan and a toothpick inserted in the center of the cake comes out clean.

If you baked 2 layers, allow pans to cool for 10-15 minutes, then turn cakes out on a cooling rack and allow to cool completely before frosting.

Frosting ingredients:

  • 1 8-ounce package cream cheese, softened
  • 4 tablespoons butter (preferably grass-fed), softened
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice

Cream together cream cheese and butter in a large bowl with an electric mixer until fluffy.  Gradually add maple syrup and lemon juice; beat until well combined.

Labor Day is upon us, and to most it just means a long weekend. But the battles that unions have fought- and continue to fight- have improved the lot of anyone who works. Here’s a few testaments to the struggle! First up, Woody Guthrie. This collection, The Asch Recordings, Vol. 1-4 is full of his wonderful, common man tunes, from “This Land is Your Land” to “Farmer- Labor Train” and loads more. One of our greatest American songwriters, ever.

No mention of songs for the working man would be complete with Pete Seeger. From performing with Guthrie in the ’40s to playing the Obama inaugural concert with Bruce Springsteen, he just keeps on going. Here’s a good collection of his protest music- back when people used to do that sort of thing…If I Had a Hammer: Songs of Hope & Struggle.

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Molten Chocolate Almond Cakes

Posted on May 2, 2011 by | 17 Comments

Source:  5 second rule

Molten Chocolate Almond Cakes

I don’t remember the last time I had chocolate cake.  Giving up wheat flour and cutting down on sugar hardly endorses the consumption of cakes and pies, and we have strayed little from our primal eating pathway to better health.  However, we are on our first week-long vacation since November and we’re at our favorite spot in New Mexico – - that deserves a little celebration!

I spotted this recipe for gluten-free, individual chocolate cakes at 5 second rule, an incredible food blog with a great name.  Not only was I allured by the promise of warm, soft, rich chocolate, but also these cakes are a breeze to make.  I didn’t change a thing in the recipe, except to adapt it to 2 servings.  To make more would be too tempting, because they are indeed rich with a nice crust and gooey center.  We ate them warm from the oven, with a touch of heavy cream.  Heavenly!

Ingredients:

  • 2 1/2 tablespoons unsalted butter, plus soft butter for greasing the ramekins
  • 4 ounces bittersweet chocolate, chopped (such as Scharffen Berger 70%)
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • pinch of kosher salt
  • 1/8 cup almond flour
  • Cold heavy cream, for serving

Preheat the oven to 400F with a rack in the lowest position.  Butter 2 8-ounce size ramekins.

Melt the butter and chocolate together in a double boiler, stirring until smooth.  Remove from heat and let cool slightly.

Meanwhile, in a separate bowl, combine the sugar, eggs, almond extract, and salt.  Beat with a whisk (or electric mixer) for 3 minutes, or until thickened.  Gradually sprinkle the almond meal over the batter and mix until just combined.  Fold the egg mixture into the cooled chocolate.

Divide the batter between the ramekins and set on a rimmed baking sheet.  Bake until the tops are puffed and dry, and a skewer inserted into the center comes out with barely moist bits, 10-13 minutes.  (At high altitude, such as in Santa Fe, the cakes baked @ 415F for around 25-30 minutes.)

Serve warm, drizzled with heavy cream.

Note:  This recipe can be doubled for 6 servings in 4-ounce ramekins.

Note 2:  I used JK Gourmet almond flour, which had good ratings in several places.

One classic deserves another, yes? And it doesn’t get much more so than the man in black, Johnny Cash.  His 1994 album American Recordings introduced Cash to a new generation of fans who likely weren’t born when “Ring of Fire” climbed the charts, and started his “second career”. Just Cash and his guitar, this is a haunting, moving record featuring unlikely song choices from the likes of Nick Lowe and Tom Waits, this is simply one of the greatest albums of his storied career.

Chocolate cake give you a bit of a sugar rush? Feel like some boogie woogie? Knew ya did…and you’ll have your feet moving to Folkways Years 1959-73 from Memphis Slim. A deft pianist and lively singer, this is great stuff, no matter what your taste in music.

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