Warm moist cake, full of citrus flavor. Now I am hungry again! This cake is simple to make, and would be perfect for dessert, or an afternoon snack. The original recipe comes from the show “Extra Virgin” on The Cooking Channel, and is called “Schiacciate Alla Fiorentina.” I made a few changes to the original recipe, and added a few healthy additions. This Orange Cake would be perfect to take to any Summer BBQ, or fun gathering!
This month the Recipe Redux group are sharing treasured cookware or kitchen tools. I decided to share more than one treasured item we hold dear in our kitchen. There is a rolling pin, and wooden potato masher my husband’s Grandmother used. Two special black bowls my husband’s Grandfather loved using for his shredded wheat (these are probably a hundred years old.) The crystal plate is a special plate from my Great Grandmother. I have several treasures from my Grandmother and my Great Grandmother. There is something about family treasures that make the recipes special. Probably because a little love is added to each recipe!
You could use any variety of oranges, whatever is in season is perfect.
Gorgeous plate for any slice of cake. Every time I use this plate, I feel happiness and just want to smile!
Orange Cake #RecipeRedux
Author: Terra Baltosiewich
- ½ cup palm sugar (coconut sugar)
- ½ cup fresh squeezed orange juice (one large orange)
- ¼ cup agave nectar
- Zest from one large orange
- 2 eggs
- ½ cup Greek yogurt (I used blood orange Greek yogurt)
- ½ cup unsweetened almond milk
- 4 Tbsps extra virgin olive oil
- ¾ cup corn flour
- ¾ cup whole wheat flour
- 1½ Tbsps baking powder
- Optional – Top batter with sliced oranges before baking.
- Preheat oven to 350 degrees F. Grease 9×13 inch pan, or large tart pan with butter.
- In Kitchenaid mixer or with hand mixer – Add coconut sugar, orange juice, agave nectar, zest of an orange, eggs, Greek yogurt, almond milk, and extra virgin olive oil, mix together well. Then add corn flour, whole wheat flour, and baking powder, and mix well.
- Pour batter in buttered pan. Top with sliced oranges. Bake for 25-30 minutes, depending on oven.
These are not your normal morning muffin. Time to step outside the box, and try something different. These muffins are sweetened with fruit flavors, and filled with so many healthy benefits. If you love your muffins super sweet, just top your muffin with your favorite jam or jelly. They are a perfect start to your day, Orange Almond Morning Muffins!
With my diet restrictions, it has been fun exploring new ways to bake, or cook. These muffins exclude any sugar, and use the sweetness naturally from oranges and bananas. The orange almond muffins are filled with protein from the garbanzo bean and almond meal flour, AND they still look fluffy and hearty!
Just like any recipe here at the cafe, you can easily alter the recipe. Instead of the half cup of banana, you could use sugar. Also, instead of garbanzo bean flour, you could use your all purpose flour. Now personally I would not change a thing, they are that delicious!
Here are a couple other morning muffin recipes to choose from -
Vegan Lemon Pecan Muffins
Strawberry Chocolate Breakfast Muffins
Strawberry Banana Quinoa Bran Muffins
Orange Almond Morning Muffins (Sugar-Free and Gluten-Free)
Author: Terra Baltosiewich
- 1 cup garbanzo bean flour
- 1 cup almond meal flour
- ½ tsp salt
- 1 Tbsp baking powder
- 1 medium banana (1/2 cup mashed banana)
- ¾ cup almond milk
- ½ cup plain Greek yogurt
- 1 egg
- Zest of one medium orange
- ¼ cup fresh squeezed orange juice (1 medium orange)
- ½ cup dried blueberries
- ⅓ cup sliced almonds + extra to top on muffins
- Preheat oven to 350 degrees F. Spray muffin pan with cooking spray.
- In medium bowl – mix together mashed banana, almond milk, Greek yogurt, egg, orange zest, and fresh orange juice.
- In small bowl – mix together garbanzo bean flour, almond meal flour, salt, and baking powder.
- Mix together wet and dry ingredients, then add dried blueberries, and sliced almonds.
- Fill muffins cups ¾ full, then top with sliced almonds.
- Bake for 10 – 15 minutes, depending on oven, and size of muffin, (I used a standard muffin pan.)
- Will make about 12 standard size muffins, about 24 mini muffins, and about 6 large muffins.
There are so many different variations to granola bar recipes. The question is, how do you choose that perfect recipe? Most granola bar recipes have similar ingredients, with different ratios for each ingredient. This recipe was only altered slightly from my favorite recipe made by Ina Garten, The Barefoot Contessa. Chocolate Pecan Granola Bars are a family favorite in our house, and with my dear friends.
My best friend had her first baby a few weeks ago. Insert a “SQUEEEEEE” here! So a fun care package was sent to her, and her wonderful hubby, AND of course their little one! One of the things that my sweet friend loves……AND requests from the cafe, is my granola bars.
The granola bars have been made with fruit just like Ina shares in her recipe. However, what my friends, and hubby always ask for are the chocolate, peanut butter, and butterscotch variations!!!
This post is not about a recipe I created, it is about sharing my favorite granola bar recipe. Once we have a favorite, why try to mess with happiness right?
So instead, this post is about sharing a favorite recipe with those you love. These granola bars were made with tons of love, and all for my dear friends.
Even with my diet changes, I still made these lovely bars. I did promise my friends and family I would still make them sugary treats after all!
Granola Bars Made With Love!
Author: Ina Garten
Serves: 12-16 bars
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds (I used toasted pecans)
- 1 cup shredded coconut, loosely packed
- ½ cup toasted wheat germ
- 3 tablespoons unsalted butter
- ⅔ cup honey
- ¼ cup light brown sugar, lightly packed
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
- ½ cup chopped pitted dates
- ½ cup chopped dried apricots
- ½ cup dried cranberries
- (Instead of fruit – I used 1½ cups of dark chocolate)
- Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
- Reduce the oven temperature to 300 degrees F.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.