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Posts Tagged ‘dessert’

This crunchy carrot cake is light and lovely and since its wheat/gluten-free it is Kosher for Passover!

For best results, wrap the cake tightly in plastic after it cools and serve it the next day. It will keep for five days in the refrigerator if wrapped airtight.

Ingredients:
1 1/2 cups (1/2 pound) unsalted toasted almonds
1/4 cup raw brown (turbinado) sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
1/3 cup organic white sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces or 3-4 large carrots)*
*It’s important to grate the carrots on the fine holes of your grater, or else they’ll remain too crunchy.

Directions:

1. Heat the oven to 350 degrees. Oil a 9-inch pan, (ideally springform lined with parchment).

2. Combine the almonds & brown sugar in a food processor and blend until almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg & lemon zest, and pulse together.

3. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add white sugar, continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

4. Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove from the pan. Allow the cake to cool completely, then wrap tightly in plastic.

Yield: Serves 10 to 12.

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Nutritional information per serving (10 servings): 209 calories; 13 grams fat; 1 gram saturated fat; 85 grams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 135 milligrams sodium (does not include salt added during preparation); 7 grams protein

Recipe from the New York Times by Martha Rose Shulman.

Print a copy here (or in resources).

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After last week’s post (and the Halloween sugar overload) I wanted to offer you a simple recipe that could satisfy your sweet tooth but without added processed sugar, since figs are naturally sweet. The applesauce adds some non-sweetened smoothness) and the almonds are rich in omega-3 fatty acids and may protect against heart disease, cancer and help with weight control.  The recipe comes from the American Institute of Cancer Research.

Makes 16 servings
Almond Fig Bars

Canola oil spray
3/4 cup whole-wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/4 cup honey
1/4 cup unsweetened applesauce
2 Tbsp canola oil
1 tsp. almond extract
1 tsp. orange zest
2/3 cup chopped dried figs
1/3 cup chopped toasted almonds

1. Preheat the oven to 350 degrees. Lightly coat an 8-inch square baking pan with canola oil spray.
2. In a large bowl, mix together the flour, baking powder, baking soda and salt. Set aside.

3. In a medium bowl, stir together the egg, honey, applesauce, canola oil, almond extract and orange zest. Gently stir the wet ingredients into the dry ingredients until mixed. Stir in the figs and toasted almonds. Spread the mixture into the prepared pan.
4. Bake about 25 minutes, until a tester inserted in the center comes out clean. Cool the bars in the pan on a wire rack. Cut into sixteen 2-inch squares. Store in a tightly covered container for two to three days.

Per serving: 90 calories, 3 g total fat (0 g saturated fat), 15 g carbohydrate, 2 g protein, 2 g dietary fiber, 80 mg sodium.

Click here for the down loadable recipe for your files, or you can always download from the resource section.

Dry

We

Food Processor for Figs & Nuts 

Ready to bake…

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