orange almond cake

Finally on the mend and back at work with only a lingering cough. Being sick is just the worst, and I was definitely very miserable.

Feeling better means I'm back in the kitchen but still feeling like something pretty simple and basic, I whipped up this orange almond cake. I can't take any credit for the recipe as I picked it up in a cookbook somewhere, the name and place evades me.

I found this cake to be just so moist and flavoursome, holding its form perfectly even with no flour. I shared with my family who was also surprised at the moistness of the cake.

I didn't have almond meal, but had plenty of almonds on hand, so I processed 200 g in the food processor until fine.

Ingredients

(serves 8-10)

2 oranges

1 1/2 c almond meal (or 200g almonds ground)

6 eggs, lightly whisked

1 tsp bi-carb soda

1/2 c raw sugar

Heat oven to 160 C and line a spring form cake dish with baking paper

Place oranges in a pot and bring to the boil.

Simmer for 45 minutes, drain and cool.

Place in a food processor and blend until smooth.

Fold in almond meal, eggs, sugar and bi-carb gently.

Pour mixture into the tin and place in oven to bake for 45-50 minutes (until firm).

Remove from oven and cool.

Serve and enjoy.

pumpkin spice almond butter

Yep, here's the follow on recipe from my previous post.

As mentioned - I've recently come into a wealth of pumpkin.

I was so happy when I came in to work and saw a large jap pumpkin sitting under my desk.

To be honest, right then and there I was already looking forward to getting home and preparing this recipe - needless to say, it was a long day.

Smooth and creamy, this pumpkin butter won't last long in your household.

Spread over some homemade bread or use as a fruit dip, it's like you're eating a pumpkin pie - only healthier!

Ingredients

(makes 500mL)

1 c roast almond butter

1 c roast pumpkin puree

1 tblsp back strap molasses

1 tsp ginger, ground

1 tsp cinnamon, ground

2 clove heads, crushed

1 cardamon pod, crushed

1/2 tsp nutmeg, grated

1 tsp vanilla essence

pinch of vanilla salt

Combine all ingredients in a food processor and blend until creamy and smooth.

Store in refrigerator for up to 2 weeks.

Thank you dear pumpkin bringer - this one's for you! xo

homemade roasted almond butter

I'm forever topping up our stash of homemade nut butter and the most recent is this basic roasted almond butter.

Seriously, you'll be surprised at how simple it really is to make.

Friday (my day off) is usually my cooking and cleaning day. So, when it comes to making the almond butter, I just put the almonds in the oven to roast while I vacuum the house. Then come back and take out the tray to cool, go and clean the bathroom, come back and whack the roasted almonds in the food processor while I scoot around and tidy a few things (checking the food processor intermittently). 

Then it's done. And so is the house work, bonus!

I cannot rave enough about how amazing this nut butter is.

It's so smooth and deliciously versatile - makes for a perfect breakfast topper, snack or protein in a salad/sandwich.

This recipe requires nothing other than straight up almonds. No oil. No sugar. And definitely no artificial preservatives.

Almonds are high in monounsaturated fats, the same type of health-promoting fats as are found in olive oil, so even when stored in the refrigerator the nut butter does not 'set' but remains in a thick runny consistency. 

It's not like any of the store bought kind of nut butters that seem to have a thick layer of oil sitting on the top, where the under layer is this dry, tacky kind of goo.

To be honest when I first homemade almond butter, I was so unsure as to whether I made it right. The nut butter didn't separate - as in the natural oils didn't rise and sit on the top which is what I was used to.

Maybe that's because it's made fresh, but what ever it is, it's addictively beautiful!

Ingredients

(makes 300 mL)

500 g raw almonds

pinch of Himalayan rock salt to taste (or more)

Arrange almonds in a single layer on a baking tray lined with baking paper.

Heat oven to 180 degrees and roast almonds for approximately 15-20 mins - until the oils have released.

Remove from oven and cool completely.

Place in food processor and using 'S' blade, process for about 7-10 mins until smooth and runny. 

You will need to stop the processor and scrape down the sides periodically.

At this stage you will need to taste test and add the salt as desired - processing well between additions.

Store in a container in the refrigerator for 1 - 2 weeks (if it lasts that long!).

Processing the nut butter

Love x

raw protein energy balls

This past weekend we spent canyoning.

It was so much fun! But just a little chilly.

This recipe is something that I whipped up last week to take with us.

High protein energy hits.

It’s just what we needed while tackling the uphill climbs, 25m waterfall abseils, giant boulders and not to mention the last three hours of hiking and navigating in the dark.

I will definitely be making these again! Especially for the snow skiing later in the year.

While I was making these, I just kept adding bits and pieces that I know would be super nourishing for our bodies and was so surprised when rolling the balls that the mixture turned out to make 40!

I think I'll be freezing half the batch for a quick snacks at a later date.

Ingredients

(makes 40)

2 c triticle flakes, soaked for 12 hours and drained

1/2 c dried dates, soaked for 12 hours and drained

1/2 c raw peanuts + extra

1/4 c shredded coconut + extra

2 tblsp chia seeds

1 tblsp raw super food powder*

2 tblsp raw protein powder

1/4 c dried cranberries

1/4 c almond butter

3 tblsp agave syrup

1/4 c raisins

10 drops stevia

Combine all ingredients in a food processor and process until well combined - should resemble a sticky dough-like consistency.

In a mortar and pestle combine the extra coconut and peanuts (you could also add a pinch of vanilla salt).

Grind until the peanuts a broken into pieces.

Scoop out tablespoon size portions of the processed mixture and using wet hands, roll into balls.

Then roll the balls in the coconut and peanut mixture and set in the refrigerator over night.

You can store in an airtight container in the refrigerator for up to a week, or freeze for later consumption.

*I use a super food powder that is a mix of the top 15 super foods (known) of the world.

Unfortunately I didn’t get the camera out for the abseils or the glow worm tunnel, but here’s a couple of snap shots.

Morning view of the mountains.

Cooking up our oats for breakfast.

Ice on the tent. Brrr.

View from the first cliff climb.

Morning tea with our energy balls.

Last bit of sunlight for the afternoon.