September 6, 2011 § Leave a comment
My sister left me with a big bag of organic almond flour, a popular replacement for gluten-free recipes, so I decided to make a cake. This was my first time using almond flour so I didn’t know what to expect. I rarely bake sweets and I’ve never made anything gluten-free, so I was excited!
I loosely followed this recipe from comfy belly and made it my own with several substitutions.
The cake turned out really well! I was surprised how moist it was and how easy it was to make. I would definitely make it again. 🙂
About the Cake
This recipe is extremely low in carbs, which is one of the benefits of using almond flour. However, the fat content is high because of the ground almonds as a base. Naturally, almonds are high in fat, but contain good fats which may help lower cholesterol.
As far as diets are concerned, I have never tried a gluten-free diet so I don’t know what the long-term effects are.
Recommended blogs below to learn more about gluten-free diets and what to cook.
- 4 Fiji Apples (use what you have)
- 1 tbsp of butter
- 1/4 tsp of cinnamon
- 1/4 cup of maple syrup
- 1/2 cup of pear sauce
- 1 tsp of vanilla
- 2 eggs
- 1 tsp of baking soda
- tiny pinch of salt
- 2 cups of almond flour
Step 1: Peel, slice and remove core for all 4 apples
Step 2: slice apples evenly about the same width
Step 3: pre-heat oven to 300°F
Step 4: toss all slices, cinnamon and butter in a pan and allow it to soften on medium heat
Step 5: in a bowl, mix all wet ingredients together
eggs, maple syrup, vanilla & pear sauce
Step 6: in the same bowl, mix in all the dry ingredients
Step 7: in a 9″ cake pan layer the sliced apples to cover the bottom
Step 8: evenly spread the cake batter over the apples
Step 9: bake on the center rack for 40-50 mins till goldenbrown- insert toothpick in the center to check if it comes out clean (if clean, you’re done.)
Step 10: Let the cake cool completely, then flip over on a plate and serve
June 1, 2011 § 3 Comments
My friend moved to Fort Collins, Colorado last year and I went to visit over the weekend. It was filled with fun and of course, delicious food. (I’ll go into more details later. For now, let’s focus on this salad.) Not only is quinoa delicious, it’s actually nutritious and easy to make.
Why it’s nutritious
“When NASA scientists were searching decades ago for an ideal food for long-term human space missions, they came across an Andean plant called quinoa. With an exceptional balance of amino acids, quinoa, they declared, is virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients.”– New York Times (an article about the origins of quinoa and current dilemma in Bolivia)
Quinoa has a chewy texture with a nutty flavor. It’s often mistaken for a grain, but it’s actually related to beets and spinach. The textures and flavors worked well and it’s easy to adapt your favorite nuts and fruits to this dish. We made it for dinner and savored every bite.
Give quinoa a try! You will be pleasantly surprised. 🙂
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tbsp of olive oil
- ~2 loose cups of chopped spinach
- 1/4 cup of cranberries
- 1/4 cup of currants
- 1/4 cup of azuki beans (unsweetened)
- 2 tbsp almond slices
- 2 small garlic cloves
- juice from 1/2 lemon (~2 tbsp)
- 2 tsp of maple syrup or agave
- 1/4 tsp of cayenne pepper
- salt and pepper to taste
Step 1: boil quinoa with vegetable broth (your package should come with instructions or follow this great video)
Step 2: in a bowl, add in all your ingredients in order listed and mix