This is a delicious recipe from Prettysimplesweet.com.
I have reduced the sugars, using 1/2 cup of coconut sugar and 1/4 cup of brown sugar.
I grated the carrots using my food processor on the larger disk, not the superfine one and they were perfect.
Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.
In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about ¾ of the blueberries by hand, then scoop batter into the prepared loaf pan.
Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
Recipe can be halved.
These are great for school lunches or gifts.
Ingredients:
1 cup dried cranberries, or dried tart cherries
18 medjool dates (pits removed)
1/2 cup desiccated coconut
1/2 cup rolled oats
1/2 tsp vanilla
2 tsp pure maple syrup (or less)
Extra coconut for rolling
Directions:
1) Put the cranberries, dates, coconut and oats in a food processor. Blend using the on/off setting until the consistency is fine. Add the vanilla and maple syrup. Blend until the mixture starts to bind together.
2) Roll 1 tablespoon quantities into a ball. You can use a small cookie scoop. Roll in the extra coconut.
Store in the fridge for 1 week. Freeze up to 3 months.
Notes:
If you are making a full recipe, make 1/2 at a time so it is not too much in the food processor/blender at once.
Put the maple syrup in last - one tsp at a time. If your dates are moist, you may not need to add this.
You could substitute water for the maple syrup for less sweetness.
Ingredients:
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
4 ounces (1 stick) butter at room temp
1/2 cup smooth peanut butter (or other creamy nut butter)
1/2 cup granulated sugar, plus more for rolling
1/2 cup light brown sugar
1 large egg
1 TBS milk, cream, or other oat/nut milk
1 tsp vanilla extract
30 Hershey Kisses
Directions:
Preheat oven to 375F (190C)
1) Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together the butter, peanut butter, white and brown sugar. Add the egg, milk and vanilla; beat until well blended. Gradually add the flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
2) Line the baking sheet with parchment paper, or lightly spray with vegetable oil (optional).
3) Using a small scoop, roll the balls into the granulated sugar and set on the cookie sheet (12 per sheet) so they are spaced out. They will flatten out as they bake.
4) Bake for 6 - 8 minutes. Remove from the oven, and press a Hershey Kiss into each cookie, pressing lightly, allowing it to crack. Return to the oven and bake a further 2-3 minutes until light brown. Remove from the oven and let sit for 5 minutes. Remove from the sheet and cool on a rack.
Store in an airtight container.
Notes:
You can cut the sugar down to 1/3 cup each for the white/brown sugar.
Test bake one cookie so you can get the time right for the batch. I found 7 minutes and then 3 minutes worked well with my oven.
When measuring the flour, spoon the flour into the measuring cup and then level it off with a knife. This is a good way to get the right amount in recipes.
Great for children and snacks.
Use a small cookie scooper for the batter.
Makes 10-12
Both my Italian and Ukrainian grandmothers made these muffins for us. You can make them in the mini muffin pans for little snacks for toddlers. The brown sugar gives them a rich dark color with a molasses flavor. They are delicious with a bit of butter.
To make these vegan, substitute vegan butter and an egg replacer.
Ingredients:
1/2 cup unsalted butter (room temperature)
2/3 cup brown sugar
1 extra large egg
1 tsp vanilla
1 1/2 cups seedless raisins or sultanas
1 1/2 cups water
1 1/2 cups plus 2 TBS plain flour
1 tsp baking powder
1 tsp baking soda
Directions:
Gently boil the raisins and water together in a small pot for 20 minutes, on medium heat. Cool.
Cream the butter, sugar, egg and vanilla. Add the dry ingredients and mix well. Add the cooled raisins/water mixture, stirring gently just until blended. Do not overmix.
Spoon into greased muffin pans and bake at 350F/180C for 15-20 minutes till golden brown.
Let cool in tins before removing them.
Reduce baking time if using the mini muffin pans.
Ingredients:
1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)
1 cup coconut sugar or pure cane sugar (192g) (or reduce to 3/4 cup sugar for a less sweet cookie)
6 TBS almond milk at room temperature
2 tsp vanilla extract
1 cup flour (120g) spelt, unbleached all-purpose, almond flour or 1-1 gluten-free blend
1 tsp baking soda
pinch of salt if nut butter is unsalted
1/2 cup vegan chocolate chips or chopped chocolate (optional)
Directions:
Preheat oven to 350F (180C). Line a cookie sheet with silicone mat or parchment paper, or leave ungreased.
In a large bowl, add the peanut butter and sugar and mix till creamy. Stir in the almond milk and vanilla. Next, add the flour, baking soda and salt and mix to combine. The dough will be tough to stir, but you can use your hands to mix it together.
Using a 1.5 TBS scooper, scoop out the dough and roll into balls, about 1 1/4 ". Place the balls of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, (dipped in sugar) flatten in a crisscross pattern. Sprinkle with sugar or coarse salt (optional).
Bake in the oven for 10-12 minutes. (12 minutes will give you a crispier cookie that is tender inside).
Let cool a few minutes, then transfer to a wire rack.
Makes 20-24 cookies.
Recipe can be cut in half or doubled.
Store cookies in an airtight container on the counter for 5 days. To keep longer, store in the refrigerator for up to 2 weeks. They can also be stored in a freezer safe container for up to 2 months.
Makes 16-18
Ingredients:
1 Cup of Almond Flour (meal)
1 Cup of unsweetened desiccated coconut
1/3 cup icing sugar or powdered sugar
Grated rind from one lemon
2 TBS of fresh lemon juice
3 1/2 ounces of cream cheese (softened) or Vegan Cream Cheese
1 tsp vanilla
1/3 Cup unsweetened desiccate coconut for coating
Directions:
1. In a mixing bowl, add the almond flour, coconut and sugar. Mix together.
2. Grate the rind from one lemon, then cut the lemon in half and squeeze the juice into a small bowl.
3. Add the remaining ingredients, lemon zest, 2 TBS of the lemon juice, cream cheese and vanilla. Mix with a wooden spoon to make a thick dough.
4. Using a small cookie scoop, or tablespoon, roll into balls. Roll each ball into the desiccated coconut and place onto a tray.
5. Refrigerate for 15 minutes.
Store in an airtight container in the fridge.
Makes 12-14 cookies
Ingredients:
2 2/3 cups of superfine blanched almond flour
2 tsp lemon zest
1/4 tsp baking soda
1/4 tsp salt
1/4 cup of melted coconut oil, or vegan butter
3 TBS pure maple syrup
4 TBS fresh lemon juice
1 tsp pure vanilla extract
Lemon Glaze:
1/2 cup powdered sugar (vegan if available)
1 - 2 TBS fresh lemon juice
Directions:
Preheat oven to 350F or 180C.
Line a cookie sheet with parchment paper.
In a large mixing bowl, add the almond flour, lemon zest, baking soda and salt. Stir to combine.
Add in the melted butter or coconut oil, maple syrup, lemon juice and vanilla extract. Stir until a thick sticky dough forms.
Use a small cookie scoop to make dough balls, about 1 - 2 TBS. Place on the cookie sheet 1 to 2 inches apart. Gently flatten the cookies with your fingers.
Bake for 14-16 minutes or until the edges have set and are slightly golden.
Let them cool on the baking sheet for 5-10 minutes to finish. Then transfer to a cooling rack.
Cool completely before glazing.
Lemon Glaze:
In a medium bowl, stir the powdered/icing sugar and lemon juice (one teaspoon at a time) until the desired consistency is reached. It should be thin enough to drizzle over the cookie with a spoon, but not too runny.
Sprinkle fresh lemon zest over the cookies when the glaze is still wet. Let the glaze set.
Notes:
Store in an airtight container at room temperature for a few days.
(Recipe can be halved)
Ingredients:
2 cups of sifted flour
3 tsp baking powder
1/2 tsp salt
2/3 cup white sugar
1/2 cup unsalted butter
2 eggs
3/4 cup milk
1 tsp almond or vanilla extract
Directions:
Preheat Oven to 375F.
1. Sift the dry ingredients together.
2. Cream the butter and the sugar. Beat the eggs in one at at time.
3. Using a spatula or wooden spoon, add the flour and milk/flavoring alternately, beginning and ending with the flour.
4. Spoon into the greased muffin cups.
5. Bake at 375F about 20 minutes. Remove from tin after 5-10 minutes and cool on a rack.
Strawberry topping:
Using a large container of strawberries, wash and slice the berries. Add 1/8 cup water and 1 TBS sugar to taste. Mix and refrigerate. This topping can be made ahead. Cut the cooled cupcakes in half and spoon the berry mixture over them. Top with whipped cream and sprinkle with icing sugar and sliced almonds (optional) to serve.
You can also use peaches when they are in season. Slice the peaches and add sugar/cinnamon and a bit of water as above.
Ingredients:
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
grated rind of one lemon
2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 cup milk (or 1/4 yogurt & 1/4 milk combination)
2 cups of fresh blueberries, washed, drained and picked over
3 tsp sugar & 1/4 tsp cinnamon (mixed)
Directions:
1. Preheat oven to 375F.
2. Cream the butter and 1 cup of sugar (or less) until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon rind.
4. Sift together the flour, salt and baking powder. Add to the creamed mixture alternately with the milk/yogurt starting and ending with the flour. Mix just until incorporated.
5. Wash the blueberries and lightly dry. Crush 1/2 cup blueberries with a fork, and mix into the batter. Toss the remaining 1 1/2 cups of berries in flour, shake off the excess flour and fold the berries into the batter. This will keep them distributed in the batter and not at the bottom of each muffin.
6. Line a 12 cup muffin tin with paper liners and fill using an ice-cream scoop or spoon. Sprinkle the sugar and cinnamon mix on the tops. Bake at 375F for about 20-25 minutes till lightly browned.
7. Remove from tin and cool 30 minutes. Store uncovered.
Serves 8-10
Ingredients:
2 Cups of Flour
3/4 tsp baking soda
1/2 tsp salt
3/4 each of cinnamon and ground cloves
1/2 tsp ground nutmeg or 1/4 tsp if freshly ground
1 1/8 cup of white sugar, or organic cane sugar
1 cup vegetable oil
2 large eggs, room temperature
1 1/2 tsp vanilla extract
2 cups of apple, peeled, cored and cut into 1/3"/8mm cubes
approx 2 apples - Granny Smith or any other tart apple
1/2 cup sliced almonds (optional)
Icing sugar for dusting
Intructions:
1. Preheat oven to 350F.
2. Grease and line a 9"/21cm spring form pan.
3. Place flour, baking soda, salt and spices in a large bowl and whisk to combine.
4. In another bowl, whisk the oil and sugar, then whisk in the eggs and vanilla.
5. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or danish whisk until just combined, and flour is incorporated. Stir in the apples. (Optional - add in 3/4 cup of chopped walnuts or pecans).
6. Batter will be stiff. Spoon into the cake pan. Sprinkle with the sliced almonds.
7. Bake for 40-50 minutes. It will be done when it is lightly brown and a skewer inserted into the center comes out clean.
8. Cool for 10 minutes before turning out onto a rack to cool. Dust with icing sugar and serve. Goes will with Vanilla ice-cream.
1 1/2 cups of flour
1 tsp baking powder
1/4 tsp salt
3/4 cup lightly packed brown sugar
3/4 cup butter
1 1/2 cups rolled oats
1-1/4 cups of raspberry jam
1/2 cup sliced almonds
Directions:
Preheat the oven to 375F.
Stir together flour, baking powder, salt and sugar. Cut in the butter until it is crumbly.
Stir in the oats. Press 2/3 of the mixture firmly into a greased 13x9" pan.
Spread evenly with the jam. (Measure the jam, then mix it with a spoon to make it easier to spread evenly).
Stir the almonds into the remaining 1/3 crumb mixture. Sprinkle evenly over the jam, patting down slightly.
Bake in 375F oven for 30-35 minutes or until golden. Cool in pan on wire rack. Cut into squares.
Makes about 4 dozen squares.
Ingredients:
1/2 cup butter
1 cup of boiling water
1 cup all-purpose flour
4 eggs (room temperature)
Directions:
Combine butter and water in a sauce pan and bring to a boil. Reduce heat and add flour all at once, stirring rapidly. Cook and stir just until mixture thickens and leaves the sides of pan. Remove from heat.
Transfer dough to a small mixing bowl. Add eggs, one at a time, beating thoroughly after each egg, with an electric mixer on medium speed. Continue beating until the mixture looks satiny smooth.
Chill for one hour.
Drop by teaspoonfuls onto an uncreased baking sheet, lined with parchment paper - about one inch apart. Bake at 425 F for 15 minutes. Reduce heat to 375F and continue baking for 30 minutes. Cool on a wire rack.
Filling:
Beat 250 ml (1 cup) of whipping cream with 1 tablespoon of icing/confectioners sugar. Add 1/2 cup of vanilla pudding (prepared). Beat a little more till stiff. Cut the cream puffs in half with a sharp serrated knife. Add about 1 tablespoon of the filling on each one, and put the top back on. Sprinkle the puffs with icing sugar.
Drizzle melted chocolate on top of each cream puff if desired.
Serve on a plate with raspberries, or strawberries.
Ingredients:
2 cups of Thompson Seedless Raisins
2 cups of water
3 tbs flour
¼ cup white sugar
1-2 tbs lemon juice
1 apple cut thinly sliced
pinch of cinnamon
Directions:
Combine the raisins and water together in a small saucepan. Boil gently for about 10 minutes till
the water just covers the raisins. Take off the heat and add the flour/sugar and stir. Return to heat for 1-2 minutes.
Remove from heat and add the lemon juice. Stir.
Set aside to cool.
Fill pie shell with the raisin mixture. Top with the sliced apples, sprinkled with cinnamon. Cover with top crust.
Brush the crust with milk. Cut vents in the top to let out steam.
Bake at 400F for 10 minutes and 350F for about 40 till crust is browned.
 |
| In the bread machine pan. |
