RECIPES

ORANGE & ALMOND CAKE

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Sweet

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Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

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Natural Sweetener

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Olives (Black)

Root Veggie Mash

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Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Gluten Free, Healthy Desserts, Vegan Version, Paleo

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

INGREDIENTS

 

GLUTEN FREE VERSION

2 organic oranges, washed

120 gr coconut sugar

6 eggs

300 gr almond meal

1 tsp baking powder

 

Wash the oranges and cook in boiling water for 2 hours. Drain, allow to cool to room temperature, then puree.

 

Preheat the oven to 160°C. Grease and line a 22 cm spring form cake tin with baking paper. Beat the eggs and coconut sugar until well combined. Mix in the orange puree followed by the almond meal and baking powder.

 

Pour the batter into the prepared tin and bake for 45 min or until a skewer comes out clean.

 

 

 

VEGAN VERSION

2 organic oranges, washed

200 gr dates, pitted

6 chia eggs*

300 gr almond meal

1 tsp baking powder

 

*One chia egg: Grind 1 tsp of ground chia seeds and mix with
3 tsp of water. Let sit for 10 min.

 

Cook oranges as above.

 

In a high speed food processor mix almonds (or almond meal) dates, add oranges, chia egg, baking powder and mix until you have a smooth dough.

 

Bake as above.

 

My friend Franck is a French/American pastry chef from Houston, currently lecturing on making and baking beautiful edible things in Western Australia. Whenever we go to his house we know there is a delicious, healthy treat waiting for us...
 
We had a version of this orange and almond cake a few weeks ago and I loved that he used the leftover almond meal from the almond milk they make every week. What a great way to recycle the fibre! Simply freeze the meal after pulling the milk and then make this gorgeous cake when you have around 300 grams.
 
I have greatly reduced the sugar content and replaced it with coconut sugar as it has a much lower GI and more minerals.
 
And because I love creating plant based versions for my vegans friends: It tastes lovely with six chia eggs and pitted dates replacing conventional eggs and sugar. The dates help to hold everything together and make everything taste rich and sweet.
 
The origin of this recipe draws on the Sephardic traditions of the Mediterranean, Morocco and the Middle East. It is a classic Passover (Jewish festival) dessert, using whole oranges that are boiled for two hours and then puréed skin, pips and all. (Make sure you use organic oranges or wash them with hot water before boiling them).
 
Not only is this cake incredibly moreish and moist, it is also gluten and dairy-free making it the perfect all-rounder.
Also makes super cute cupcakes!
 

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