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Orange Marmalade Muffins

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Hello, friends! It’s been a long while since I have posted anything. I’ve been busy writing, parenting, and living.

The Corona virus has changed life pretty rapidly and remarkably in the past few weeks. While my kids are schooling remotely, I am trying to regain my footing in this new reality. Baking always eases anxiety! I craved something moist, barely sweet and rich in flavor. I found a few different recipes for orange muffins but I was appalled by the amount of sugar! So I halved the sugar and used raw honey instead. I took a page out of Ina’s book and added an orange juice glaze at the end for added sweetness. I think they are perfect and they are VERY moist. They taste just like orange marmalade. Perfect with a cup of tea!

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Orange Marmalade Muffins

Prep

Cook

Total

Yield 22 muffins

I baked these to use up some oranges I had in my fruit bowl, sprucing up a basic orange almond cake recipe. I halved the sugar and replaced it with raw honey. Feel free to add 1/4 cup more honey if you prefer this to be a VERY sweet treat. I think it's a perfect, moist and barely sweet orange muffin. Because you use the whole orange, including the rind, it reminds me of orange marmalade. Try these in the morning slathered with salted butter!

Ingredients

  • 6 medium naval oranges (I used Cara Cara)
  • 6 eggs
  • 1 1/2 cups fine ground almond flour
  • generous pinch of salt
  • 1/2 cup raw honey
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract

For Glaze:

  • juice of 3 oranges
  • 2 T honey or sugar

Instructions

  1. Preheat oven to 400 degrees
  2. Wash the oranges and place 3 of them in sturdy saucepan and cover with water. 
  3. Boil the oranges for about 30 minutes.
  4. While the oranges are boiling, line two muffin tins with paper liners, or butter and flour well. If using a cake pan, butter and flour well, and use parchment rounds for the bottom. Butter and flour the parchment as well. 
  5. Remove the oranges from water and let cool. Slice into quarters. Remove peel from 1 orange and set aside*. Add the orange quarters to a high-speed blender or food processor and blend. Keep it chunky. Set aside.
  6. In a separate bowl, whisk the eggs. Add vanilla, salt, honey and mix well. Add the almond flour and baking powder and mix until just combined. 
  7. Add the pureed oranges to the bowl and mix well. 
  8. Using an ice-cream scoop, fill each muffin tin. 
  9. Bake at 400 degrees for about 12-17 mins (check often). They are ready when a toothpick comes out clean. If making a cake, use a 9 inch round cake pan and bake for about 40-50 mins.
  10. While muffins bake, juice three oranges and add to a small saucepan with the honey or sugar. Boil the juice for about 12 minutes until it reduces by about half and is syrupy. 
  11. While muffins are cooling, poke each one several times with a toothpick and spoon warm orange juice over each one. 
  12. Enjoy! 

Serve immediately, or refrigerate.

Notes

*If you are getting fancy, thinly slice the orange peel and toss with a few pinches of cinnamon and some sugar for decoration!

Courses Dessert, Snack, Breakfast

A Coconut Lover’s Dream: The Coconut Custard Cloud Cake

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I did it! ALL I wanted for my birthday this year was to create the perfect paleo version of a fluffy coconut cake. And, people, this one is amazing.

Coconut cake and I have a long history. Bernice Stroud first introduced me to real Southern coconut cake when she would bring them to our family in her signature moss-green cake carrier. The cakes were good enough to sell, five layers or so with sweet 7-Minute Icing. (She also made a killer German Chocolate cake!)

For fifteen years my husband and I lived in the West Village and each birthday all I craved was a huge slice of coconut cake from Magnolia Bakery. I wasn’t particularly fond of their cupcakes, but the coconut cake was moist, dense, and light at the same time.

And coconut, well, it’s like my kryptonite. I keep three or fours cans of coconut milk in the pantry, as well as a few cans in the fridge if I want to make coconut whipped cream (refrigeration keeps the water separate from the ‘cream’). As a dairy-free person, coconut comes in handy all the time for sauces, baking, smoothies, and quick curries. (Coconut yogurt is also amazing!)

Not everyone is so fond of coconut, I realize. While it is profoundly upsetting to me that people may not appreciate this cake, I have included a lemon version (though not tested!) in the Notes. Again, props to paleoglutenfree.com for the amazing grain-free recipe!!!!

May you sleep on a fluffy cloud of coconut custard and merengue!

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Coconut Custard Cloud Cake

Prep

Cook

Total

Yield 1 8 inch layer cake

Here she is! The best coconut cake that is gluten, dairy, and grain-free! This cake has a fair amount of sugar in it, so from a health perspective, it's still a treat. 

This cake has three steps: cake, custard, and icing. The cake and the custard can be made a day ahead of time and kept in the fridge. The icing is best made fresh (and only takes 7 minutes!). 

Make SURE to toast the coconut- this step is crucial for giving the cake that depth of coconut-y flavor! 

Read Notes for a lemon version if coconut isn't your thing. 

I MUST give a shout-out to Paleoglutenfree.com. She is amazing and this cake recipe is based on her lemon-vanilla cake, with a few adjustments. 

This recipe yielded one 9 inch layer and one 8 inch layer. Note that this cake doesn't rise and fluff up as a normal cake would. If you want three layers or a nice sizable layer cake, I would double the recipe (but make sure to adjust baking time!). 

The recipe for the custard makes more than you need, so you will have extra (to eat with a spoon!). 

 

 

Ingredients

TOASTED COCONUT:

  • 2 cups finely shredded coconut

FOR CAKE:

  • 2 cups raw white sweet potato (Japanese sweet potato), minced in a processor (about 2 medium potatoes)
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar, or cane sugar (I used slightly less)
  • 4 large eggs
  • 3/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt

FOR TOASTED COCONUT CUSTARD:

  • 2 cups full-fat coconut milk
  • 1/2 cup cane sugar
  • 3 T tapioca flour (or arrowroot flour)
  • pinch of salt
  • 1 whole egg
  • 3 egg yolks
  • 1 teaspoon vanilla extract

FOR ICING:

  • 4 egg whites (leftover from making the custard)
  • 1 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 2/3 cup water
  • 1 1/2 teaspoons vanilla extract

Instructions

FOR TOASTED COCONUT:

  1. Preheat oven to 350 degrees F. 
  2. Spread coconut on baking sheet and bake for 10 minutes or until golden. Set aside.

FOR CAKE:

  1. Preheat oven to 350 degrees F. Grease the bottom and sides of two 8 inch cake pans with coconut oil. Place parchment rounds on the bottoms of each pan. 
  2. In a food processor, mince sweet potato. 
  3. In a large bowl, combine sweet potato with all the ingredients. Using a hand mixer, blend ingredients until well incorporated. 
  4. Divide batter between two pans, tapping each pan on the counter to release air bubbles. 
  5. Bake cakes for approximately 25-35 minutes until a toothpick comes out clean and the middle of the cake feels firm and bouncy when touched.
  6. Cool completely before removing from pan. 

FOR CUSTARD:

  1. Pour coconut into a medium saucepan and bring to a simmer over medium heat. Do not let boil.
  2. In a medium bowl, combine sugar, tapioca, egg, egg yolks, salt, and vanilla. Using a whisk or a hand mixer, blend ingredients into well-mixed. 
  3. Using a small ladle, add some hot coconut milk to the egg mixture, whisking well and quickly. This is tempering the eggs. Stirring well after each ladle, adding about half the coconut milk to the egg mixture. 
  4. Pour egg mixture into the coconut milk and whisk continuously over medium-low heat. The mixture should begin to thicken nicely.
  5. Keep whisking. After a few minutes, the mixture should be very thick. Remove from heat. 
  6. Pour mixture into a glass bowl. Place plastic wrap over the surface of the custard and poke holes with a knife to allow it to cool. Place bowl over another bowl filled with ice and place in fridge or freezer to cool down. Custard should be thick. 
  7. When the custard has cooled, mix in 1.5 cups toasted coconut.

FOR ICING:

  1. Combine egg whites, sugar, vanilla, tartar, salt and water in a large bowl big enough to fit over a saucepan of boiling water (or a double-boiler if you have one). 
  2. Using a hand-held mixer or immersion blender, beat egg whites over hot water (make sure bowl does not touch the water in the saucepan) until stiff peaks form and egg whites are glossy. This should take about 7 minutes!
  3. When stiff and glossy, remove from heat and set aside. 

ASSEMBLE CAKE:

  1. Place the bottom cake layer on a cake platter or cake stand. 
  2. Spoon custard onto cake layer and spread thin. Repeat with next layer, spooning custard over cake. 
  3. Ice cake with generous icing. 
  4. Sprinkle top of cake with remaining toasted coconut. 
  5. Serve at room temperature or chilled!

Notes

  • For a lemon variety, substitute fresh lemon juice for coconut milk and add 2 T lemon zest to batter. 
  • Make a lemon curd by adding 2 T lemon juice to custard recipe. (Omit the toasted coconut.)

 

Stir Fried Greens & Shirataki Noodle Bowl

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I am just discovering shirataki noodles and they are my favorite! They are low- carb (if that’s your thing) and gluten-free, but still have that satisfying noodle “bite”. They are made from different things (even tofu ones are available), but I like the classic ones I can find at Whole Foods. The starches cook out, leaving them like glass noodles, creating a hearty texture without leaving me feeling weighed down.

The best part is that shirataki noodles cook in 5 mins in boiling water, so you can throw them with leftover roasted veggies, jarred sauce and leftover protein and you have a full meal in just a few minutes!

I created this noodle bowl in about 15 minutes. While I waited for the water to boil, I chopped, sauteed the greens and that was it. Everything else I had on hand. Feel free to combine these noodles with any leftover veggies and greens you have on hand. This is one satisfying and filling plant-based, grain-free and gluten-free meal!

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Stir-Fried Greens & Shirataki Noodle Bowl

Prep

Cook

Inactive

Total

Yield 1 serving

I threw everything together while the water was heating up. The noodles cook in about 5 minutes, so it was easier than it appears!

 

 

Ingredients

For the Stir-Fried Greens:

  • 1 thumb ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. coconut oil
  • 6 ozs mixed greens (bok choy, spinach, baby kale, swiss chard, mustard greens, etc)- about 3 large handfuls
  • 2 scallions, chopped
  • 2 tsp. rice wine vinegar
  • salt  & pepper

Other Ingredients:

  • 1 package shirataki noodles
  • 1/2 chopped cooked sweet potato (or any leftover squash, pumpkin, etc.)
  • 1/2 avocado, chopped
  • 1/2 cup quick pickled cucumbers (see instructions)
  • 1 T. raw unsalted pumpkin seeds
  • 1 T. hemp seeds
  • 1 T. black sesame seeds
  • 1/2 tsp. toasted sesame oil
  • 1 tsp or more coconut aminos or tamari

Instructions

Instructions:

  1. Place medium pot of water on high heat and bring to a boil. 
  2. Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
  3. Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside. 
  4. Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds. 
  5. Serve and enjoy!

Courses Main

Cuisine Vegan, Asian, Gluten-free

Tahini Magic (and Recipes!)

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Ooooooh friends.
I have recently been reacquainted with good tahini, which is sesame butter. (Think of using it where you would use peanut butter, almond butter, etc.) If you enjoy hummus, tahini is that yummy umami flavor that makes hummus delicious.

Sesame seeds are highly nutritious and a great source of healthy fats. They are high in calcium, iron and magnesium!

So today I’m singing tahini’s praise.

Start with a simple TAHINI LEMON DRESSING.
Mix 1 T. tahini, juice of 1 lemon, 1 small grated garlic clove, a pinch of salt & pepper, and add 1/3-2/3 c. of good olive oil. Stir (or shake jar) and serve over salads, steamed kale, broccoli, roasted squash, etc. It’s so good I make a jar each week. It makes a creamy dressing without the use of dairy. It’s delicious over quinoa and roasted squash bowl with steamed greens, for example.

And when you are wanting to stun crowds, make a killing at the bake sale, or just bake for better mental health, make Chocolate Tahini Banana Bread. Gluten-free, grain-free, and dairy-free, it’s so moist, it’s almost hard to hold together. I asked my tasters if it was too sweet and they all said NO! But you can play around with the sweetness as you please. Happy baking!

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Chocolate Tahini Banana Bread

Prep

Total

Yield 1 loaf

The foundation of this recipe is based on my mother's banana bread, which is practically famous in certain circles. She used to mail us loaves at college and it was so heavy and dense I can't imagine what it cost to Fed Ex! It would be gone within 10 minutes. 

As good as my mother's recipe was, it was a pure sugar bomb. I have reduced the sugar, and use only honey, maple syrup or coconut sugar instead of white sugar. I make it gluten-and-grain free by using blanched almond flour, coconut flour and hemp seeds. I have also eliminated dairy. With the sub of a flax egg for a real egg, it can be vegan as well!

The tahini I sub in place of oil or butter; it's high fat content making a perfectly moist loaf. I added a couple tablespoons of olive oil to be sure it's extra moist! 

The cinnamon sugar bakes into the bread, giving it a caramelized crust that is to die for. Make sure to bake it all the way through!

This is a decadent SUPER moist and elevated banana bread. It's almost a mix between a pudding and a bread. No one has to know how many healthy ingredients are tucked in there. Enjoy!

Ingredients

Wet Ingredients:

  • 1 T. ghee or coconut oil (for greasing pan)
  • 3 large ripe bananas
  • 1 egg*
  • 1/4-1/2 c. pure maple syrup (grade B if you have), depending on how sweet you like it
  • 1 tsp. pure vanilla extract
  • 1/3 cup tahini
  • 2 T. olive oil

Dry Ingredients:

  • 3 T. cinnamon-sugar (Mix 1 tsp. cinnamon with 3-4 tsp. coconut sugar)
  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 T. hemp seeds
  • 1 tsp. baking powder
  • 1 tsp. baking soda 
  • 1/2 tsp. salt
  • A handful and a half Enjoy Life dairy-free chocolate chips 

Instructions

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease loaf pan with ghee or coconut oil and sprinkle 2 T. cinnamon sugar on sides and bottom of pain. Set aside. 
  3. In a large bowl, combine bananas, egg, maple syrup, vanilla, tahini, olive oil. Mix well (I use a banana masher.)
  4. In a separate bowl, combine flours, salt, baking soda, baking powder. 
  5. Add dry ingredients to wet ingredients and stir until just combined. 
  6. Stir in a handful or two of chocolate chips. 
  7. Pour batter into prepared loaf pan and bang on counter to flatten and get rid of air bubbles. 
  8. Sprinkle top with a tablespoon of coconut sugar. 
  9. Bake 45-55 mins until a toothpick comes out clean and the bread is firm to the touch. 
  10. Cool completely and enjoy!

Notes

*Vegans: swap for a flax egg

Courses Breads, Sweets