Gluten-Free Olive Oil Grapefruit Cake

 

I know what your thinking…’Amie, you’re crazy for baking a cake when it was 98 degrees here in Manhattan all week’…But, I just had to … I had a yearnin’ for some bakin’ and when I get the yearnin’ … I make it happen. I took a nice stroll over to the newest Whole Foods Market on the Upper West Side (which is honestly my new home because I love it o’ so much, hehe) to purchase some fresh grapefruit, poppy seeds and an exceptionally pure olive oil.

I choose a few ruby red grapefruits that were incredibly tender and juicy…I simply couldn’t resist.  By the time I got back to my lil’ apartment, I had created a gluten-free masterpiece in my mind.  I leave you with my latest creation…the best cake I’ve made yet and let me tell you, this one will surely knock your socks off…

Ingredients

  • 3 large eggs
  • 2 cups stevia for baking
  • 1 cup olive oil
  • 1 ½ cups almond milk
  • 4 tablespoons fresh grapefruit
  • 1 tablespoon fresh grapefruit zest
  • 2 cups almond flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • Greek yogurt, for topping
  • Agave nectar, for topping

Directions

  1. Preheat oven to 350 degrees; spray a 9-10” round spring-form pan with non-stick baking spray and set aside.
  2. In a large mixing bowl, whisk eggs and sugar.
  3. Slowly add oil, almond milk, grapefruit juice and zest; mix well to combine.
  4. In a separate bowl, mix together almond flour, baking powder, cinnamon, chili powder, poppy seeds, baking soda and sea salt.
  5. Add the dry mixture to the wet mixture; mix well to combine.
  6. Transfer batter into a 9-10” round greased pan.
  7. Bake for 40-45 minutes.
  8. Remove from oven and set aside to cool for 20 minutes.  Gently remove the cake, place onto a platter to cool completely.  Serve with a dollop of Greek yogurt and a drizzle of agave nectar.
  9. Enjoy!
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Gluten-Free Balsamic Biscuits

I’ve spent the past week developing a gluten-free biscuit with my favorite natural sweeteners.  After many hours of taste testing and baking away in my (hot) matchbox kitchen here in Manhattan, I finally discovered a delicious cracker that is incredible for a breakfast toast, an afternoon snack or an evening dessert….how so?

Well that’s easy; I’ve already discovered countless ways in which these biscuits taste delicious and I’ve got the proof to prove it…they’re all gone and in my belly, hehe!  This week I crumbled a few biscuits in my  morning oats, served them with my breakfast eggs, topped them with nut butter for an afternoon delight, used them as homemade breadcrumbs for my turkey balls and even created sprinkles for my evening ‘ice cream’ dessert…how will you eat these tasty balsamic biscuits?

Ingredients

  • 1 1/2 cups rice flour
  • 1/4 cup almond flour
  • 1/2 tsp. sea salt
  • 2 tsp. chili powder
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup agave nectar

Directions

  • Preheat oven to 350 F.
  • In a large bowl, combine the first six (dry) ingredients.
  • In a separate bowl, combine remaining three (wet) ingredients.
  • Add wet ingredients into dry; mix well.
  • Roll dough with a rolling pin into 1/4 inch thickness.
  • Use a knife to cut dough into 2 inch squares.
  • Transfer to a baking sheet.
  • Bake for 10 minutes or until golden brown.
  • Enjoy!

‘Sweet’ Sweet Potato Chips

This weekend, as I wandered through the food store, I came across a beautiful array of sweet potatoes…How could I resist?  I picked up a few large taters and headed home to make a new ‘chip’ creation.  These chips are the perfect nibble for an afternoon snack dipped into guacamole, Don Sabrosa Salsa and Greek yogurt or crushed atop a green salad for lunch…either way, they’re quite delish and I’m sure your taste buds will thank you when you’re reaching for these chippers and not a bag of Lay’s…

Ingredients

Directions

  • Preheat oven to 350 degrees.
  • Wash and scrub sweet potatoes.  Pat dry.
  • Slice sweet potatoes using a mandoline slicer or sharp knife into ‘chips.’
  • Combine all ingredients in a large mixing bowl; gently toss to coat all sweet potato ‘chips’.
  • Spread chips onto baking mats and bake one tray at a time for 25-30 minutes or until crispy.
  • Enjoy!

Guess Who’s Gunna Be Featured on the Front of Cheerios Boxes?

Yep, You Guessed it…Me….


I am one of the winners for the Expressions of Hunger Video Contest who will be featured on the front of  Cheerios Boxes, sold exclusively at nationwide ShopRite stores this Fall 2010!

The Expressions of Hunger Video Contest focused on sharing emotions, thoughts and feelings through music, poetry, performance, art and storytelling to enlighten others about hunger in our community.

I am looking forward to my Cheerios photo shoot and I’ll be sure to let you all know when my picture and name are in the cereal aisles!


Keeping in line with my cereal theme of the day, I thought I’d share with you a tasty breakfast idea that is an easy go-to-snack and convenient on-the-go breakfast idea…Enjoy!

Amie’s Homeade ‘Oaties’ Bars

Ingredients

  • 3 cups rolled oats
  • 1 cup rice milk
  • 1 Tbsp. ground flax seed or wheat germ
  • 2 Eggland’s Best egg whites or egg substitute
  • 1/4 cup freshly squeezed orange juice (from a large orange)
  • 1 tsp. orange peel zest
  • 1 tsp. vanilla (gluten free)
  • 2 Tbsp. raw cacao or dark chocolate chips
  • 3 Tbsp. unsweetened applesauce
  • 1/4 tsp. cinnamon
  • Dash of sea salt

Directions

  • Preheat oven to 325°F.
  • Mix all dry ingredients in a bowl and blend well.
  • In a separate bowl, combine rice milk, egg whites, orange juice, vanilla, and applesauce.
  • Combine dry and wet ingredients; mix well.
  • Spread mixture evenly onto a baking sheet lined with parchment paper.
  • Bake until edges are crispy and brown.
  • Cut into bars.




Gluten-Free, Dairy-Free Carrot Cake

I simply couldn’t resist…last night I whipped up a fabulous carrot cake just in time for the Easter holiday…I opted for a healthy and unique spin on the old classic recipe…Black Pepper, Dried Cranberries and Macadamia Nuts make this cake a superb choice for your Easter Sunday guests.

Happy Easter…

Ingredients

  • 3 cups almond flour
  • 1 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. nutmeg
  • 1/8 tsp. black pepper
  • Egg substitute for 5 eggs
  • 1/2 cup agave nectar
  • 1/4 cup oil
  • 1/2 tsp. almond extract
  • 3 cups carrots, shredded
  • 1 cup dried cranberries
  • 1 cup macadamia nuts
  • Toppings: Powdered sugar and coconut flakes

Directions

  • Preheat oven to 325 degrees.
  • In a large bowl, combine almond flour, sea salt, baking soda, cinnamon, nutmeg and black pepper.
  • In a separate large bowl, combine egg substitute, agave nectar, oil and almond extract; mix well.
  • Stir in shredded carrots, dried cranberries and macadamia nuts into wet ingredients.
  • Add wet ingredients to dry ingredients; mix well.
  • Transfer batter into baking pan.
  • Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from oven and set aside to cool.
  • Top with a dusting of powdered sugar and coconut flakes.
  • Enjoy!

Gluten-Free Sherried Turkey Pretzel Balls

Last night, I picked up ground turkey from the gourmet market on my corner and I couldn’t resist creating a tasty dinner with it…I debated a turkey loaf, turkey mini loaves and turkey balls.  Well, the balls won out and they were amazing.

I crushed a handful of gluten-free pretzels for a unique texture to these balls…I also opted for a touch of sweetness by incorporating the sherry, agave nectar, stevia and dried cranberries.  These turkey balls were a perfect dinner served atop a bed of sauteed vegetables and Greek yogurt dipping sauce.  The best part?  I made just enough to bring the leftovers for my lunch tomorrow…

My philosophy: Cook once, eat twice…can’t beat it!

Ingredients

  • 2 lbs. lean ground turkey
  • 1 cup tomato paste
  • 1 cup cooking sherry
  • 1/2 cup fresh basil, finely chopped
  • 1/2 cup fresh mushrooms, finely chopped
  • 1 Tbsp. agave nectar
  • 1 Eggland’s Best egg white
  • 2 Tbsp. dried cranberries, finely chopped
  • 1/4 cup gluten-free pretzel crumbs, mashed
  • 1/4 tsp. stevia
  • 1 tsp. cinnamon
  • Sea salt and pepper, to taste
  • Organic tomato sauce
  • Nutritional yeast

Directions

  • Pre-heat oven to 350 degrees.
  • In a large bowl, combine all of the above ingredients.  Mix well using hands.
  • Form into ball shapes and place onto a parchment paper lined baking sheet.
  • Bake fin the oven or 30 minutes or until browned and completely cooked.
  • Serve with organic tomato sauce and sprinkle with nutritional yeast.
  • Enjoy!

And, don’t forget to check out my new StyleCaster article:

5 Ingredient Healthy Meals

and

My newest update on my Press Page:

Recipes for Rudi’s Organic

Mini-Larabar Giveaway

Larabars are one of my favorite bars because of the simplicity of the ingredients:

Pure fruits, nuts and spices!


Now, that’s hard to beat.

The best part? Each bar is gluten, dairy and soy free, non-GMO, vegan and kosher! Wow…

Larabar is a delicious blend of unsweetened fruits, nuts and spices – energy in its purest form. Made from 100% whole food, each flavor contains no more than eight ingredients. Pure and simple, just as nature intended.

GLUTEN FREE * DAIRY FREE * SOY FREE * NON-GMO * VEGAN * KOSHER


Sweet with no added sweeteners. Sustaining with no added fillers, supplements or flavorings. Larabar is what your body needs – real, whole food loaded with nature’s own minerals and vitamins.


All of the vitamins, minerals, fiber, protein, good carbohydrates and healthy fats are derived exclusively from the whole food used to make Larabar.

Larabar sources the best possible ingredients. Every time. Every bar. Enjoy.

Larabar firmly believes that the foundation of a sound mind, body and spirit is derived from what you eat. And what you eat is healthiest and most satisfying when it’s in a whole, natural state.


You can expect an unmistakable urge to humm after every Larabar bar you eat.

Let the humming begin!


For your chance to win Mini-Larabars, visit the Larabar website and leave me a comment on this post telling me what flavor you’d like to try.  I will pick a winner on Friday, March 5th at 12:00 noon EST.

Good Luck!