valenciacake.circlehealthfood

Gluten Free Valencia Orange Cake

I don’t often do sweet recipes, but with Easter coming it feels like a good time.

2 Organic Valencia oranges

4 large farm eggs

¾ cup natural honey

2 cups Organic Almond meal/flour

½ tsp sea salt

1 tsp Baking Soda Alum free

Directions: Wash the oranges and boil them whole, for about 90mins until soft. Place the whole oranges in food processor and blend until smooth. Add eggs, honey, almond flour, salt and baking soda until well blended. Pour into a greased 9 inch baking dish and bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean. Let cool completely in pan before removing. This can also be made in muffin tins, adjust baking time if you are doing this.

For a totally decadent touch, whip up some coconut cream and add a dollop to each slice. Using organic fairtrade coconut cream in a can, refrigerate overnight, this will separate the heavier cream. When you are ready to whip it remove from the fridge and turn it upside down and open carefully with a can opener, pour off the liquid and save it for a smoothie. Scoop the coconut cream into a chilled mixing bowl and whip with a hand beater. Add 2 tsp organic powdered sugar and 1 tsp organic vanilla powder and whip until thick and fluffy. Yum!

strawberries&rhubarb.circlehealthfood

Strawberry Rhubarb Crumble

Ingredients:

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 ¼ cups Organic Icing/granulated Sugar

1 ½ tsp grated Organic orange zest, or lemon if you like it a little tart

2 ½ tsp arrowroot powder

½ cup freshly squeezed Organic orange/lemon juice

1 cup Organic all-purpose flour

½ cup Organic coconut palm sugar, lightly packed

½ teaspoon sea salt

1 cup Organic quick oats

6 tbsp cold Organic unsalted butter, diced and 6 tbsp Organic Virgin Coconut Oil

Organic Whipped Cream or Vanilla ice cream, for serving

 

Directions:

Preheat the oven to 350 degrees F. Toss the rhubarb, strawberries, ¾ cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the arrowroot powder in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, combine flour, remaining ½ cup granulated sugar, coconut sugar, salt and oats. With clean hands mix butter and coconut oil until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with organic whip cream or ice cream.

plum-cake-zb-11

Italian Plum Pan Cake

The Italian plums have a lovely purple skin with a slightly chalky look. This is just how they look and will keep this appearance even after washing them.

Italian Plum Cake:

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups brown sugar

3 eggs

2 yolks

1 1/2 teaspoons lemon zest

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

18 Italian plums, cut in half and pitted.

Topping:

1 1/4 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup (1 stick) unsalted butter, melted

To make the cake:

Preheat oven to 350°F

Grease an 8-inch springform pan with butter