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!