This Almond Honey Bread is made with a special organic “Andina Flour” that contains wheat, spelt and quinoa flours. This combination plus honey and almond meal makes a perfect loaf with almost a brioche-like flavor and consistency. Here I used my bread machine although the same recipe could be used with the traditional method with two previous risings. Continue reading
Torta Caprese is one of Italy’s favorite cakes created on the island of Capri. It has been said that a baker had forgotten to add flour to the batter but the end result turned out to be better than the original recipe. This cake is choc full of healthy almonds and dark chocolate. Also coconut sugar is substituted for the white sugar which is much healthier without altering the flavor. I also simplified the procedure by beating whole eggs together with the sugar without separating them. The texture is dense but light at the same time and you can whip up this gluten-free concoction in no time – almost as easy as making brownies! Continue reading
Dukkah Seed Dip is a mix of ground seeds, nuts and spices. It’s a delicious and healthy way to accompany any kind of bread by dipping it first into a good extra virgin olive oil and then into the seed mixture. The toasted aroma of this mixture is unbelievably fragrant. It can also be used to sprinkle on salads and soups to give added flavor. Continue reading
You can’t beat these nutty chocolate beet cupcakes in healthiness with any other chocolate dessert that I can think of. You’re practically having your vegetable and dessert at the same time! And the rich chocolate flavor doesn’t reveal the “mystery” ingredient at all – the beets actually seem to enhance it making the cupcake moister without hardly any fat at all – only a couple of tablespoons of coconut oil and a minimum of natural coconut sugar. And the omega 3 rich nuts make a perfect topping. Continue reading
These Mini Almond Pear Loaves are the perfect recipe for taking advantage of the abundance of pears in this season. Throw in a handful of chocolate chips to turn this into a delicious tea cake. Continue reading
These Light Pumpkin Crunch Brownies are practically the lightest brownie that I know of. Sugar and fat are reduced to a minimum without sacrificing a true brownie flavor. The sweetness of the pumpkin pulp sees to that and the crunchy almond topping rounds out the flavor perfectly. Continue reading
This Apple Almond Cake contains no saturated fats, only a little good olive oil. Apples are the main ingredient here and there are lots of them! You will be using the healthy peel too so make sure they are organically grown. Continue reading
Danish Almond Kringle is a traditional pastry that comes from the large Scandinavian community in Minnesota as well as in Wisconsin, the neighbouring state where it’s practically considered the “state pastry”. It’s a very easy and quick to assemble dessert which requires few ingredients but the result is pretty impressive and looks like it took hours to make! Continue reading
After experimenting with various apple cakes in the past I finally came up with the perfect one! This Almond Apple cake is delicious, light and easy to prepare. It also keeps well for two or three days. The reduced amount of sugar (only 1/2 cup!) and less fat and eggs makes it a healthy choice. Continue reading
These Finnish almond cupcakes have a special taste and texture. This is a cupcake recipe you’ll want to always come back to. They are practically gluten free. You could actually substitute the 1 tbsp. of flour for cornstarch and make them completely gluten free! Continue reading