Here’s another favorite from my childhood, before anyone ever uttered Paleo or Whole30 :).
It is in no way healthy, but again…worth every caloric bite. I mean, what’s life without the occasional indulgence?? BORING 😉 Ingredients
2 2/3 Cup Flour
1 1/2 Cup Sugar
1 1/2 Soft Butter
1/2 Teaspoon Salt
1 Cup finely chopped almonds
1/2 Cup Sugar
1 Teaspoon lemon peel
1 Egg (slightly beaten)
1/2 Teaspoon Cinnamon
Preheat oven to 325 and grease a 9 or 10 inch spring form pan
Mix crust on low either in mixer or cuisinart til it forms a ball.
Divide dough in half. Spread 1/2 in the bottom of the pan. Put other half in the refrigerator.
Toss almonds in Cuisinart until finely chopped (or buy pre diced almonds). Toss the rest of the ingredients in and blend.
Spread filling over crust to within a 1/2 inch of the edge.
Press remaining dough on waxed paper to 9 or 10 inch circle. Place over filling and press into place.
Place foil underneath pan and bake for 55-60 minutes until edges get light brown. It will leak all over your oven if you don’t.
Cool for at least 15 minutes. It keeps really well, so I even make it the night before I want to eat it, and it’s still dense and moist. YUM!!! Serve all on it’s own, or with yogurt or ice cream and some fresh fruit! ENJOY!
It reached 90 degrees last week and the forecast is for 80+ all week. Yay!!!! This is when Seattle seems the most gorgeous place to live – snow capped mountains in the east and west, lake Washington on one side, the sound (ocean) on the other, green and lush and blue sky covering it all. Anyway, who wants to bake or cook when it’s 90 degrees out? Not me! We’re a little helpless here when it gets above 90 as most houses do not have A/C. Need a cool dessert? This is a no bake, super easy, frosty treat! Oh, and paleo(ish)! 🙂
1 cup pitted dates, soaked in warm water for 15 minutes and drainedAdd to list
1 cup fresh raspberries, plus additional for garnish
Place dates, walnuts, coconut and salt in the bowl of a food processor. Pulse until the mixture is fairly fine and uniform. When a small amount of the mixture is pinched between the fingers and sticks together, it is ready to form the crust. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform or pie pan, making sure the edges are well packed. Rinse the food processor well.
Place cashews, coconut oil, maple syrup, lemon juice, vanilla and lemon zest in the food processor. Blend until very smooth. If the mixture is too thick, add 1 to 2 tablespoons of water to help with the blending process.
Pour about 2/3 of the cashew mixture on top of the crust and smooth the surface. Add raspberries to the remaining filling and blend until smooth. Pour the raspberry mixture on top of the first layer.
Freeze cake until firm, 2 to 4 hours. Allow to warm up for 30 minutes before slicing. Garnish with fresh raspberries and serve.
This cake is lovely AND delicious! Zucchini makes it moist and almond flour makes it high in protein and gluten free. The tartness of cream cheese frosting balances out this coconut sugar sweetened cake.
Who knew kale plants had such pretty AND edible flowers! Great for cake decoration. 🙂
1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
1 1/4 teaspoons gluten-free baking powder
dash sea salt
3 large eggs, room temperature
1/3 cup coconut sugar (or other sugar, white/brown)
2 tsps pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
8oz cream cheese, room temperature
1/3 cup confectioners’ sugar
Edible flowers like Kale flowers (shown) or mint for garnish
Preheat oven to 350 degrees. Butter an 8 or 9 inch round. Whisk together almond flour, potato starch, baking powder, and salt
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade)
With a rubber spatula, gently fold in melted butter, flour mixture, 1 tablespoon vanilla, and zucchini. Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a cake platter
With mixer (or again I used the food processor here) beat together room-temperature butter, remaining 1 teaspoon vanilla, and cream cheese until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cake.