Tag Archives: almond flour

Spiced Dried Fruit Pumpkin Loaf

9 Oct

We are in the midst of an epidemic. Everyone is experiencing Pumpkin Fever right now. It usually hits near the first of October, and it’s a fast-spreading and potent illness whose symptoms only worsen through the remainder of the year. The only cure is to feed the fire. You must start eating as much pumpkin-laden food as you can stuff into your pumpkin-pie-hole. From lattes to muffins to pancakes and waffles. And it’s not restricted to sweet treats either. I’ve even seen recipes for pumpkin enchiladas and pumpkin chili!

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Here’s my first contribution to the pumpkin recipe roundup, and boy is it a winner! I took my first bite of this Spiced Dried Fruit Pumpkin Loaf, took another bite, made my boyfriend take a bite, looked at him expectantly, eyes wide and declared “I nailed this one, didn’t I?” He took another bite. “Oh yeah,” he mumbled with his mouth full.

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I decided to mix in chestnut flour with my usual base of almond flour for this recipe. Ground chestnuts create a very fine flour with a rich brown color and a nutty, sweet aroma that I thought would pair beautifully with the fragrant blend of spices in this loaf. The texture and flavor of this pumpkin loaf are truly divine. You can find chestnut flour in some specialty markets (it’s commonly used in Italian cooking), but you can also order it online. Go buy some– I plan to use it more often in future recipes!

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The mix of dried fruits in this loaf makes it a little more interesting than your typical pumpkin loaf. I went heavy with the spices as well to create an intoxicating flavor experience. A slice of this loaf is a truly decadent treat and will satisfy even the most powerful Pumpkin Fever cravings.

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Raspberry Swirl Orange Loaf

1 Sep

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This sunny, citrusy loaf is for early mornings. Specifically, it’s for Fridays. You see, it’s hard enough resisting treats at work on a normal day, but on Fridays I’m greeted by at least three or four flavors of sweet rolls waiting to be taste-tested. There’s always a cinnamon roll, a pecan-topped sticky bun, sometimes a chocolate roll, all with a knife sitting by them for cutting and sampling. And then there’s my favorite– a raspberry-jam-filled roll topped with a tangy orange glaze that I find irresistible. It whispers to me, I swear it does!

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Well, this Raspberry Swirl Orange Loaf is my defense and my reward for resisting temptation. It’s a tantalizing indulgence in its own right. Tender and moist, sweet and fragrant, it’s a perfect pick-me-up for long work days. I brought slices of this loaf to work and it was quickly devoured by all. No one you serve this to will ever guess it’s grain free, dairy free and refined sugar free! It’s as good as (if not better than!) any decadent coffeehouse treat. This loaf will get gobbled up without so much as a crumb left behind!

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This recipe is a great foundation for a variety of flavor combinations. Try it with cherry or strawberry jam. Switch up the orange for lemon and pair it with blueberry or black currant. The wonderful thing about using jam is you can enjoy the flavors of summer all year round. I know I’ll be baking up loaves of this in the winter to cut through the gray gloom!

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Okonomiyaki: Savory Japanese Cabbage Pancakes

26 Aug

I bought the most ridiculously enormous head of cabbage at the farmers market a couple weekends ago. As in quite a lot larger than my head– and for only $3! I had no plans in mind for that cabbage, but it was just so darn big and beautiful so I added it to my market tote and brought it home.

There was barely room in my fridge for it.

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If you’ve never heard of Okonomiyaki I’m sure you’re not alone. I’ve only had it once before, when my boyfriend and I went out to dinner at the delicious Portland restaurant Departure. The savory pancake was salty and tender, laden with pork belly and shrimp…and obviously packed with tons of gluten. I only indulged in a couple bites and left the rest for my boyfriend to gobble up.

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My version is probably nowhere near traditional. Well, it’s obviously not, since it’s made with almond flour and coconut aminos. But it’s stilled packed with cabbage, oniony scallions, spicy ginger and yummy pork, and it makes for a fantastic snack, an energizing breakfast, or a base for any meal. I’m in love with these savory pancakes! So much so that I ate up the first batch all last week and just whipped myself up another batch to enjoy this week.

I still have half that cabbage left…

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Toasted Sesame Coconut Cookies

29 Jul

Did you read my intro post? Good. Then you know I spend my days working in a bakery, making absolutely scrumptious pastries that I do my best to avoid eating. When a broken cookie or a slightly-smashed cupcake is staring at me from the end of the counter, it’s hard to look it in the eye and say “NO!”, but I’ve spent the last year strengthening my willpower. However, some treats are harder to resist than others. I have my favorites that give me a particularly devilish stare. One of those is the cupcake we recently developed based on those sesame seed balls stuffed with sweetened coconut found at Asian restaurants. Something about the pop and crunch of those little sesame seeds…the buttery nuttiness of toasting them…oh my!

When this delectable sesame cupcake appeared on the menu a couple weeks back, and I didn’t sneak one single bite, I knew I had to reward myself with a sesame-laden paleo treat when I got home.

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These Toasted Sesame Coconut Cookies are wonderfully chewy, delightfully nutty, and perfectly sweet. I brought them along to girls night with my coworkers and this honest group of taste-testers loved them. The leftovers were apparently eaten for breakfast…

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Cherry Vanilla Clafoutis

24 Jul

I didn’t use to like cherries. I can honestly say I’ve never eaten a classic piece of cherry pie. When I was little, I would spend summer days climbing the cherry tree at my best friend Betsy’s house, picking buckets of the shiny red fruits for her mom to make a pie that I didn’t even want to eat. If a piece was ever served to me, I picked away at the crust and the ice cream melting alongside it and strictly avoided the sticky sweet filling.

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It wasn’t until last summer that I realized I actually like cherries now. There was a heaping bowl of freshly-picked local Oregon cherries sitting among the dishes at a friend’s 4th of July party and, to my surprise, I was tempted! They just looked so darn pretty and I figured it was high time to give them another chance. After all, I used to hate squash and rarely ate leafy greens up until a few years ago, and now I eat them all the time. Taste buds change. Don’t keep assuming you’ll still despise something you used to dislike as a kid! You could be missing out on something truly tasty– like this beautiful Cherry Vanilla Clafoutis!

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Of course, you all probably think I’m crazy/weird for hating cherries to begin with. I also don’t care for blueberries. That’s still true.

If you’ve never eaten, made, or even heard of clafoutis before, it’s basically a fancy French word for a baked custardy, pancake-ish dessert that could easily pass for breakfast food. You can really make this with any fruit (I’ve done rhubarb before), but cherries are traditional. Vanilla bean makes this look super sophisticated, but it’s honestly one of the easiest desserts you could whip up for a crowd. Plus, it’s just as good cold or at room temperature as it is warm, which makes it great picnic fare!

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