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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Grapefruit n’ Basil Sesame Seed Cake and Giveaway…

I’ve been itching to bake a gluten-free, summer inspired cake for the past few days and I recently came up with this deliciously healthy and tasty recipe in my lil kitchen.  The combination of fresh grapefruit with black sesame seeds and fresh, sweet basil adds the perfect touch to a light, spongy cake that is perfect for an afternoon treat or an after-dinner dessert.

Ingredients

  • 1 cup almond flour
  • 1/4 cup stevia
  • 1/2 tsp. cinnamon
  • 2 Tbsp. fresh basil, very finely chopped
  • 1 tsp. baking powder
  • 1/2 tsp. baking
  • 2 Tbsp. black sesame seeds
  • 1/2 cup Enjoy Life Foods Gluten-Free Cereal
  • 1/2 cup Gluten-Free Puffed Rice
  • 1/4 cup almond milk
  • 2 egg whites
  • 3 Tbsp. olive oil
  • 1 cup Greek plain yogurt
  • 2 Tbsp. grated grapefruit zest
  • 2 Tbsp. freshly squeezed grapefruit juice
  • 1 tsp. stevia, for topping

Directions

  1. In a large bowl, combine flour, stevia, cinnamon, fresh basil, baking powder, baking soda and sesame seeds.
  2. In a separate bowl, combine Gluten-Free cereals, almond milk, egg whites, olive oil, grapefruit zest, grapefruit juice and yogurt; mix well to ensure cereal is evenly coated.  Slowly add almond flour mixture; stir well until combined.
  3. Transfer mixture to a baking dish coated with baking spray.
  4. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and set on a cooling rack to cool.  Sprinkle with additional stevia.
  6. Serve warm or at room temperature.
  7. Enjoy!

And Now…

First, Please vote for my SPAM Recipe as I am one of the finalists.  Please click on this link and award me 5 ratings :

http://www.spam.com/recipes/detail.aspx?recipeId=5299

For My Giveaway

One lucky winner will receive a jar of Coconut Secret’s Raw Coconut Crystals and Raw Coconut Nectar, which are both low-glycemic sugar alternatives free of chemicals, pesticides and herbicides.  These are made from 100% Pure Coconut Tree Sap, Gluten-Free, Unbleached, Unrefined, Non-GMO and Vegan.

To Enter:

Leave me a comment on this post telling me how you’d use these crystals and nectar in your cooking and baking.

Good Luck; I will be choosing a winner on Friday, August the 27th at 5PM EST.

Gingered Cranberry-Orange Holiday Relish

This is a wonderful dish to serve at your holiday table.  I will be serving this relish alongside roasted turkey, grilled fish and roasted root vegetables.  It seems no matter what you pair with this relish, the taste is always exquisite.  I often use leftovers on my turkey sandwich and salad the next day as the relish is a perfect accompaniment to bean casseroles, baked tofu, poultry, fish, crackers, toast and pitas.

Ingredients

  • 2 large oranges, unpeeled and slice into 8 pieces for each orange
  • 1 grapefruit, unpeeled and sliced into 8 pieces
  • 2 cups fresh cranberries
  • ¼ cup stevia
  • 2 tsp. honey or agave nectar
  • ¼ tsp. cinnamon
  • ¼ cup crystallized ginger, chopped
  • 1 tsp. white balsamic vinegar
  • 1 tsp. warm water

Directions

  • Place orange and grapefruit pieces (skin-on) in a food processor. Pulse until coarsely chopped.
  • Slowly add cranberries, stevia, honey, cinnamon, ginger, balsamic vinegar and warm water; pulse until coarsely chopped.
  • Transfer relish to a small bowl and chill before serving.

Collard Wraps

Today for lunch, I packed my special Collard Wraps…they were the perfect way to kick off the 1st day of September.  Fresh, local veggies stuffed inside collards with a delicious and tangy dipping sauce…yum…is your mouth watering yet?

collards

Ingredients

Collard Wraps:

  • 6 Large Collard Green Leaves
  • 2 Tbsp. Hummus (Any Flavor of Choice)
  • 1 tsp. Ground Flax Seeds
  • 1/2 tsp. Nutritional Yeast
  • 1/4 cup Mushrooms, thinly sliced
  • 1/4 cup Sun-Dried Tomatoes
  • 1 Cucumber, thinly sliced
  • 1 Avocado, peeled, cored and sliced
  • 1 Ruby Red Grapefruit, peeled and pieced out of skin
  • 1 cup Sprouts
  • Dash of chili powder
  • Dash of lime juice
  • Dash of balsamic vinegar
  • Dash of Dulse flakes
  • Nu-Salt and pepper, to taste

Yogurt Dipping Sauce:

  • 3 Tbsp. Tomato Paste
  • 2 Tbsp. Plain Greek Yogurt
  • 1 tsp. Agave Nectar

Directions

  • Steam collards for 1 minute. Set aside.
  • In a medium sized bowl combine nutritional yeast, lime juice, hummus, chili powder, Nu-Salt, pepper, dulse flakes, flax seeds and balsamic vinegar. Mix well.
  • Spoon mixture into the center of each collard leaf.  Spread evenly.
  • Top each leaf with mushrooms, avocado, cucumbers, sprouts, sun-dried tomatoes and grapefruit pieces.
  • Wrap the leaf like a burrito and chill in refrigerator until ready to serve.
  • For dipping sauce: In a small bowl, combine Greek yogurt, agave nectar and tomato paste; mix well.  Set aside in refrigerator until ready to serve.
  • Enjoy the collard wraps dipped into the yogurt dipping sauce.
  • Yum!