Rich Walnut Almond Cake

What is it like?

-roasted almonds and walnuts

-a rich crumb

-delicately spicy

walnut almond cake gluten free dairy free recipe
 

Recipe

This recipe was adapted to be gluten free and dairy free from David Leite’s recipe “Russians” Nut Cake from The New Portuguese Table. It’s deliciously moist and has that unmissable aroma of roasted almonds and walnuts. It’s simple to make and stays fresh for several days. It’s a go-to in my home. See note for Paleo.

dry
1/3 cup blanched almond flour, 43g
2/3 cup ground walnuts*, 85g OR grind 1 cup (100g) walnuts with 1 tbsp (23g) flour mix)
1/4 cup flour mix, 31g (OR cassava flour for Paleo)
1 tsp baking powder, 5g
1 tsp (3g) psyllium husk powder or xanthan gum (omit if Paleo)
1/8 tsp ground cloves
1/4 tsp salt
1/2 tsp ground coffee, optional

wet
1/4 cup plus 1 tbsp sugar, 63g (OR date sugar for Paleo)
1/4 cup (47g) olive oil (or preferred oil) OR 5 tbsp butter
3 large eggs
1 tbsp water, 12g

Buttercream
1 cup (225g) butter, at room temperature (or use 3/4 cup Earth Balance for dairy free)
2 3/4 (343g) cups powdered sugar, or to taste
dash of salt

Directions:

  1. Preheat the oven to 350F/180C. Grease an 8x8 baking dish.

  2. Grind 1 cup walnuts with 1 tbsp flour mix in the food processor. It’s fine if there are some stray walnut pieces left over as long as most of it is a flour. The walnut pieces are an excellent addition to the cake.

  3. In a large bowl whisk together the dry ingredients.

  4. In a medium bowl whisk together the wet ingredients.

  5. Add the flour mixture to the wet mixture and whisk just until most of the lumps are gone. Pour the batter into your baking dish and bake for about 20 minutes or just until the middle springs back when pressed. Allow to cool completely before frosting.

  6. While the cake bakes, prepare the buttercream. Stir together the powdered sugar and butter. If your powdered sugar has lumps you may want to sift it first. If you like your frosting light, you can use a mixture to whip it on high for a few minutes.

  7. Frost a cake to a thickness you desire. Left over frosting can be frozen for several months.

  8. If you like you can get creative with the frosting. I chose to cut this cake into small squares and then piped a rosette onto each square.

  9. This cake will stay moist and fresh for three days if kept in the fridge.

    Note: If your food processor is large, I recommend grinding twice the amount of walnuts so that they grind finely. The ground walnuts that you don’t need can be frozen and used for another purpose. Or in may case, for another one of these cakes!

The Best Molasses Cookies

What are they like?

-crispy on the outside, chewy on the inside

-warm molasses-spice flavor

the best dairy free gluten free molasses cookies
 

Recipe

These cookies are an adapted version of the molasses cookies from The New Portuguese Table by David Leite. I could say more, but I think I will sum it up this way: they are awesome. They are crips on the outside and chewy on the inside.

dry
2 cup flour mix, 260g
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp fennel
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt

wet
3/4 cup plus 2 tbsp oil, such as olive or canola, 165g
1 cup sugar, 200g
1/4 cup molasses, 70g
1 large egg, 52g

2/3 cup walnut pieces  

Directions:

  1. Preheat the oven to 350°F/175°C. In a large bowl whisk together the dry ingredients. 

  2. In another large bowl whisk together the oil, molasses and sugar. Then whisk in the egg. 

  3. Pour the dry ingredients into the wet ingredients and mix together just until most of the flour is incorporated. Then stir in the walnut piece. Do not over-stir. 

  4. Form balls that are about two tablespoons of dough and place on a cookie sheet three inches apart so they have room to spread. Bake for about 12 minutes, or just until the cookies begin to brown on the edges. This dough is dark so look carefully! 

    Enjoy! 

David Leite’s Orange Olive Oil Cake

What is it like?

-deliciously citrusy

-a rich crumb

David Leites gluten free dairy free orange cake recipe
 

Recipe

I adapted David Leite’s Orange Cake to be gluten free. It is from his wonderful cookbook, The New Portuguese Table. This recipe is quite similar to his original recipe. The flour is different and I added psyllium husk powder and more orange zest. The cake is also naturally dairy free and it’s a wonderful make-ahead dessert.

dry
3 1/2 cups flour mix, 448g
1 tbsp psyllium husk powder or 2 tsp xanthan gum
1 1/2 tsp baking powder (generous)
3/4 tsp fine sea salt

wet
5 large eggs
3 cups sugar, 675g
1 1/2 cups olive oil, 330g
5 oranges

Directions:

  1. Preheat the oven to 350°F/175°C. Zest four oranges and then juice enough oranges to make 1 1/2 cups of juice. Set aside. Oil a 12-cup Bundt cake pan.

  2. In a large bowl whisk together the dry ingredients.

  3. In a large mixing bowl mix the eggs on medium speed, and slowly add the sugar. Then beat on high until the mixture is a pale yellow and luscious looking.

  4. Add the olive oil and dry ingredients, alternating between the two just until the flour is blended in. Lastly, stir in the orange juice and zest.

  5. Pour into the prepared Bundt cake pan and bake for about one hour, or until a toothpick inserted comes out clean or with a crumb or two attached. Allow to cool completely before serving.
    Optional: dust with powdered sugar.

    Note: This cake is best the next day and it will stay moist for several days. Once it is cooled, store it in an airtight container or cake stand with a lid.

5-Ingredient Quinoa-Corn Crackers

What are they like? 

- An oh-so-satisfying crunch

- Excellent dipped in nut butter, cream cheese, or your favorite spread
 

Make the square shape instead like in the photos below--much faster!

Make the square shape instead like in the photos below--much faster!

 

Recipe

These crackers are wholesome and delicious. They can be enjoyed plain, or served with dips, or spreads, like almond butter or vegan creams cheese.

Serves 4, Prep 10 min, baking 16-20 min 

1 cup quinoa, cooked and fluffed
1/2 cup cornflour
3 tbsp olive oil
1 egg white
1/8 tsp salt, plus extra coarse salt for sprinkling

Extra tasty* (optional)
1/4 tsp turmeric
dash of cumin
1/2 tsp honey OR agave nectar for vegan

Directions:

  1. Preheat oven to 400F/200C.

  2. Put all ingredients, including the extra tasty ones if using (see note), in the food processor and blend until a dough forms. If there are still a few chunks of whole quinoa that is fine.

  3. Place the dough on oiled parchment paper and then place another piece of oiled parchment paper facedown onto the dough and roll out to about 1/8 inch thickness.

  4. Remove top sheet of parchment paper and use a knife to slice the dough. (At this point, you may sprinkle extra coarse salt on the top of the crackers if you wish.) Slide the parchment paper onto a cookie sheet and bake until the crackers are golden, about 20 minutes. Be sure to check the crackers as they bake so they do not overcook or brown.

  5. Allow the crackers to cool and enjoy! They are excellent with dips, or spreads, like almond butter or vegan creams cheese. Store the leftovers in an airtight container.

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

gluten free dairy free quinoa and corn crackers recipe

Hearty Lentil & Potato Stew (1-pot, vegan option)

What is it like?

-Wholesome and satisfying

-Deliciously spiced

-Excellent make-ahead meal

Gluten free dairy free lentils and potatoes recipe
 

Recipe

6-10 servings, prep 10 min, cook time 30 min

1 onion, chopped
2-4 tbsp olive oil
2 carrots
2 cups Toor dal or lentils (see note for substitution)
6 cups chicken stock or vegetable stock, and more if needed
2 tsp paprika
1/4 tsp cumin
1/4 cup chopped parsley
3 sprigs fresh thyme or 1 tsp dried thyme
6 russet potatoes or other potatoes

After cooking
1 tsp salt
gluten free soy sauce, to taste

Directions:

  1. Chop the onion. Place a large skillet over medium heat, add the olive oil, and onion and sauté. Stir occasionally until onions start to brown, about seven minutes.

  2. Chop the carrot and parsley. Wash the lentils and check for stones. Strain them and add them to the onions, along with rest of the ingredients, except for the potatoes. Cover with a lid, or aluminum oil, and bring to a simmer.

  3. Wash, peel, and chop the potatoes into two inch long pieces (or large bite sized pieces but they will take less time to cook). Place the potatoes on top of the lentils.

  4. Cook the lentils and potatoes until they are tender, about 20 minutes. If the liquid is soaked up but the lentils are not cooked, just add more stock and bring it to a simmer until lentils are tender. Once they are cooked, stir in the salt, soy sauce, and additional parsley if you like.


Tips: Serve with pilaf or gluten free flatbread. These lentils are also excellent with a generous side of yogurt — or So Delicious vegan coconut yogurt alternative. This dish is a great make-ahead meal.

Note: Toor dal are split pigeon peas, but you can use other kinds of dal or lentils instead, just keep in mind the cook time. Red lentils cook quickly so the potatoes need to be added right away in bite sized pieces.