Homemade Starbucks Orange Cake
This is a moist and delicious gluten-free cake. It has become a family favourite!
We hope you like it too!
Ingredients:
2 oranges
4 eggs
3/4 cup agave nectar
2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon baking soda
Directions
1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft. Place whole oranges (peel and all) in a food processor and blend until smooth.
2. Process in eggs, agave, almond flour, salt and baking soda until well blended
3. Pour batter into a greased 9-inch cake pan. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean. Cool in the pan for 2 hours. Serve. Serves 6-8
Source: elanaspantry.com
Quinoa Tabbouleh
Tabbouleh (‘tabouli’) is a popular mid-eastern dish traditionally prepared using bulgur wheat. Here, we offer a delicious variation using quinoa, which is gluten-free and considered easy to digest. Quinoa is also a good source of dietary fiber, high in magnesium and iron, and it contains a balanced set of essential amino acids for humans, making it a complete protein source, which is unusual among plant foods.
Ingredients:
2 cups org. quinoa, cooked
1/2 cup chopped scallions
1/2 tsp basil
1/4 cup olive oil
1 cup chopped parsley
2 tbsp fresh mint or 1 tbsp dried mint
1/2 cup lemon juice
1 garlic clove, pressed
Salt and pepper to taste
1/4 cup olives, sliced
Directions:
Place all ingredients except olives in a mixing bowl and toss together lightly. Chill for one hour or more to allow flavours to blend. Garnish with olives and serve as a salad, side dish or use in wraps.
Source: quinoa.net
Ingredients:
2 cups org. quinoa, cooked
1/2 cup chopped scallions
1/2 tsp basil
1/4 cup olive oil
1 cup chopped parsley
2 tbsp fresh mint or 1 tbsp dried mint
1/2 cup lemon juice
1 garlic clove, pressed
Salt and pepper to taste
1/4 cup olives, sliced
Directions:
Place all ingredients except olives in a mixing bowl and toss together lightly. Chill for one hour or more to allow flavours to blend. Garnish with olives and serve as a salad, side dish or use in wraps.
Source: quinoa.net
Rosemary-Fig Crackers
You won’t believe how delicious these crackers taste. They make a great snack.
Ingredients:
1½ cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon rosemary, minced
3-4 dried figs, chopped
1 egg
1 tablespoon olive oil
Directions:
1. In a large mixing bowl, stir together almond flour, salt, rosemary and figs. Mix in egg and oil until well combined.
2. Roll out dough between 2 sheets of parchment paper until ⅛ inch thick. Cut dough with a knife or pizza cutter into 2”-inch squares.
3. Bake at 350° for 10-12 minutes until golden brown. Cool and serve.
Source: elenaspantry.com
Ingredients:
1½ cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon rosemary, minced
3-4 dried figs, chopped
1 egg
1 tablespoon olive oil
Directions:
1. In a large mixing bowl, stir together almond flour, salt, rosemary and figs. Mix in egg and oil until well combined.
2. Roll out dough between 2 sheets of parchment paper until ⅛ inch thick. Cut dough with a knife or pizza cutter into 2”-inch squares.
3. Bake at 350° for 10-12 minutes until golden brown. Cool and serve.
Source: elenaspantry.com
Onion-Parmesan Bread, Rolls and Crackers
Ingredients:
3 cups blanched almond flour
1/2 teaspoon salt
3/4 cup freshly grated Parmesan cheese
2 eggs
3 tablespoons butter, soft or melted
1/3 cup homemade yogurt
1/2 teaspoon baking soda
3/4 cup onion, chopped
BREAD: Place almond flour and Parmesan cheese in a medium mixing bowl. Blend all other ingredients, except the onions, until smooth. Add the chopped onions, and blend 5-10 seconds. Stir blended mixture into the almond flour. Scoop dough into three small (3” x 5.5") buttered loaf pans. Bake in a preheated 325F oven for 35-40 minutes, or until done. Allow loaves to cool before removing from pans.
ROLLS: Using unbaked dough, shape each roll 2" in diameter. Bake at 325F on a lightly buttered baking sheet 20-25 minutes, or until done.
CRACKERS: To make crackers, slice baked loaf into 1/8" slices (a refrigerated loaf is easier to slice). Place slices on a baking sheet and bake at 180F for 1.5 hours, until crispy.
Source: Lucy's Specific Carbohydrate Diet Cookbook
3 cups blanched almond flour
1/2 teaspoon salt
3/4 cup freshly grated Parmesan cheese
2 eggs
3 tablespoons butter, soft or melted
1/3 cup homemade yogurt
1/2 teaspoon baking soda
3/4 cup onion, chopped
BREAD: Place almond flour and Parmesan cheese in a medium mixing bowl. Blend all other ingredients, except the onions, until smooth. Add the chopped onions, and blend 5-10 seconds. Stir blended mixture into the almond flour. Scoop dough into three small (3” x 5.5") buttered loaf pans. Bake in a preheated 325F oven for 35-40 minutes, or until done. Allow loaves to cool before removing from pans.
ROLLS: Using unbaked dough, shape each roll 2" in diameter. Bake at 325F on a lightly buttered baking sheet 20-25 minutes, or until done.
CRACKERS: To make crackers, slice baked loaf into 1/8" slices (a refrigerated loaf is easier to slice). Place slices on a baking sheet and bake at 180F for 1.5 hours, until crispy.
Source: Lucy's Specific Carbohydrate Diet Cookbook
Sweet Almond Square
This recipe was given to us by a lovely customer. You would not believe how light and airy this cake is. It is delicious. Enjoy!
Ingredients:
1 cup to 1 1/4 cups almond butter
3-4 eggs
1/2 cup honey
1 tsp baking powder
Note: you can enhance the flavour by adding any spices you like.
Directions:
Mix well and pour into a 9" baking pan. Bake in a preheated 375 F oven for 35 minutes.
Ingredients:
1 cup to 1 1/4 cups almond butter
3-4 eggs
1/2 cup honey
1 tsp baking powder
Note: you can enhance the flavour by adding any spices you like.
Directions:
Mix well and pour into a 9" baking pan. Bake in a preheated 375 F oven for 35 minutes.
Quinoa Salad with Chevre
Here is another delicious way to enjoy quinoa.
It makes a great one-‐course lunch and which does not
take more than 20 minutes of cooking time.
Ingredients:
8 ounces quinoa
1 tablespoon golden raisins
1 tablespoon slivered almonds
2 tablespoons fresh mint, coarsely chopped
2 tablespoons olive oil
5 ounces each of strawberries, peaches, apricots
1⁄2 teaspoon freshly grated nutmeg
1 tablespoon sherry vinegar
1⁄2 teaspoon ground coriander
4 oz Chèvre (or any creamy goat cheese), cut in small pieces
Freshly ground pepper
Directions:
Cook quinoa following package instructions. Cook the almonds in frying pan over low heat till golden. In a bowl mix olive oil, nutmeg, coriander, and pepper. In a second bowl, mix quinoa with raisins and mint. Ten minutes before serving, dice the fruit and pour the juice into a small bowl. Add vinegar to juice. Mix fruit with olive oil mixture and add juice and vinegar. Add cheese pieces and sprinkle almonds over. Serve immediately. Yield: 4 Servings. (Note: Experiment with other fruit, depending on what is fresh and in season.)
It makes a great one-‐course lunch and which does not
take more than 20 minutes of cooking time.
Ingredients:
8 ounces quinoa
1 tablespoon golden raisins
1 tablespoon slivered almonds
2 tablespoons fresh mint, coarsely chopped
2 tablespoons olive oil
5 ounces each of strawberries, peaches, apricots
1⁄2 teaspoon freshly grated nutmeg
1 tablespoon sherry vinegar
1⁄2 teaspoon ground coriander
4 oz Chèvre (or any creamy goat cheese), cut in small pieces
Freshly ground pepper
Directions:
Cook quinoa following package instructions. Cook the almonds in frying pan over low heat till golden. In a bowl mix olive oil, nutmeg, coriander, and pepper. In a second bowl, mix quinoa with raisins and mint. Ten minutes before serving, dice the fruit and pour the juice into a small bowl. Add vinegar to juice. Mix fruit with olive oil mixture and add juice and vinegar. Add cheese pieces and sprinkle almonds over. Serve immediately. Yield: 4 Servings. (Note: Experiment with other fruit, depending on what is fresh and in season.)
Sun-Dried Tomato Tapenade
Here is something great to slather on crusty French Baguette.
Ingredients:
2 cups sun-dried tomato
½ cup walnut pieces, toasted
½ cup chopped green olives
3 tbsp balsamic vinegar
1 tbsp capers
2 tbsp fresh basil
1 tsp raw honey
2 garlic cloves
¼ tsp hot red pepper flakes
1 French baguette
Directions: Drain the oil from the tomatoes, but reserve the oil. Place them in the food processor. Add the walnuts, olives, vinegar, capers, basil, honey garlic, ½ tsp sea salt, and red pepper flakes. Grind a little pepper in and pulse until you have a chunky spread. Cut the baguette in diagonal slices and place in a hot oven for 10 minutes or until nicely browned. Remove from oven and rub a clove of peeled garlic over each toast before topping with your tapenade. You can store the tapenade in a sealed container for up to a week in your fridge.
Ingredients:
2 cups sun-dried tomato
½ cup walnut pieces, toasted
½ cup chopped green olives
3 tbsp balsamic vinegar
1 tbsp capers
2 tbsp fresh basil
1 tsp raw honey
2 garlic cloves
¼ tsp hot red pepper flakes
1 French baguette
Directions: Drain the oil from the tomatoes, but reserve the oil. Place them in the food processor. Add the walnuts, olives, vinegar, capers, basil, honey garlic, ½ tsp sea salt, and red pepper flakes. Grind a little pepper in and pulse until you have a chunky spread. Cut the baguette in diagonal slices and place in a hot oven for 10 minutes or until nicely browned. Remove from oven and rub a clove of peeled garlic over each toast before topping with your tapenade. You can store the tapenade in a sealed container for up to a week in your fridge.
Fusili Pasta with Spicy Tomato and Caper Sauce
Directions: Heat 1 tbsp olive oil in a medium sauce pan. Add ¼ cup diced onions, 3 tbsp capers, 2 anchovy filets, and 1 tsp finely diced pepperoncini and sauté for 3 minutes. Add ½ cup dry white wine
and 2 Roma tomatoes (peeled, seeded and finely diced) and cook, stirring occasionally until reduced by half. Add 1 cup of tomato sauce and simmer for 15 to 20 minutes over low heat.
While sauce is simmering, cook 454g of organic fusili pasta until al dente. Drain pasta and toss with sauce. Serve with a light drizzle of olive oil and shaved parmesan. Pairs well with a dry Alsatian Riesling, Italian Pinot Grigio or New Zealand Sauvignon Blanc.
and 2 Roma tomatoes (peeled, seeded and finely diced) and cook, stirring occasionally until reduced by half. Add 1 cup of tomato sauce and simmer for 15 to 20 minutes over low heat.
While sauce is simmering, cook 454g of organic fusili pasta until al dente. Drain pasta and toss with sauce. Serve with a light drizzle of olive oil and shaved parmesan. Pairs well with a dry Alsatian Riesling, Italian Pinot Grigio or New Zealand Sauvignon Blanc.
Bagna Cauda
This dish, originally from Piedmont in Italy, is a hot anchovy dipping sauce that is served and consumed in a manner similar to fondue. It is traditionally eaten during the autumn and winter months and must be served
hot, as the name suggests.
Ingredients:
3/4 cup (180 ml/6 fl oz) of organic extra virgin olive oil
4 cloves garlic, finely chopped
10 anchovy fillets, finely chopped
75 g (2 1/2 oz) butter
Directions: Place 1/4 cup of the oil and the garlic in a food processor and blend to form a paste. Heat the remaining oil in a medium-based frying pan over low heat. Add the garlic paste and anchovies and sauté until garlic has softened and anchovies have dissolved. Add the butter and stir until melted. Serve warm, with raw or lightly steamed vegetables. Makes 1 cup.
Source: The Italian Bible
hot, as the name suggests.
Ingredients:
3/4 cup (180 ml/6 fl oz) of organic extra virgin olive oil
4 cloves garlic, finely chopped
10 anchovy fillets, finely chopped
75 g (2 1/2 oz) butter
Directions: Place 1/4 cup of the oil and the garlic in a food processor and blend to form a paste. Heat the remaining oil in a medium-based frying pan over low heat. Add the garlic paste and anchovies and sauté until garlic has softened and anchovies have dissolved. Add the butter and stir until melted. Serve warm, with raw or lightly steamed vegetables. Makes 1 cup.
Source: The Italian Bible
Creamy Hemp Hummus
If you like dips but don’t like all the preservatives and fatty ingredients that are in most prepared brands, here is a simple dip that you can make yourself in just a few minutes.
Ingredients:
4 tbsp hemp seeds
1 tbsp hemp or flax oil
1 tsp garlic powder
1/3 cup lemon juice
½ tsp sea salt
Directions: Blend in a food processor until smooth and creamy. Transfer to a bowl and serve. Will keep for one week (refrigerated). Makes two cups. Raw and vegan friendly.
Source: juliemorris.net
Ingredients:
4 tbsp hemp seeds
1 tbsp hemp or flax oil
1 tsp garlic powder
1/3 cup lemon juice
½ tsp sea salt
Directions: Blend in a food processor until smooth and creamy. Transfer to a bowl and serve. Will keep for one week (refrigerated). Makes two cups. Raw and vegan friendly.
Source: juliemorris.net
Spaghettini with Garlic, Parsley and Olive Oil
Short on time? Here is a simple dish that everyone will love.
Ingredients:
Salt;
1/3 pound spaghettini;
2 to 3 tablespoons olive oil;
2 garlic cloves, peeled and thinly sliced;
8 to 10 branches Italian parsley, stems removed, leaves chopped.
Directions:
Bring a generous pot of salted water to a boil and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, drain it reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavours; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately. You can also spice it up with dried chile flakes or chopped anchovies. Serve with grated cheese. (Makes 2 servings)
Source: In the Green Kitchen, by Alice Waters
Ingredients:
Salt;
1/3 pound spaghettini;
2 to 3 tablespoons olive oil;
2 garlic cloves, peeled and thinly sliced;
8 to 10 branches Italian parsley, stems removed, leaves chopped.
Directions:
Bring a generous pot of salted water to a boil and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm. Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, drain it reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavours; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately. You can also spice it up with dried chile flakes or chopped anchovies. Serve with grated cheese. (Makes 2 servings)
Source: In the Green Kitchen, by Alice Waters
