Brunch, Cake, Quick-breads, Sweet

Lemon, Rosemary, and Olive oil cake

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The last social thing I did before the lockdown, was to go out to dinner with some close friends at the Blue Heron.  That night, for dessert we had lemon rosemary shortbread cookies.  The cookie was flakey and buttery, but the lemon and rosemary added a lovely lightness and freshness.  I have used lemon and rosemary to roast a chicken, but I have never tried to incorporate it into something sweet.  I have been thinking about this flavor combination for a couple of weeks and finally, I created this recipe.  The best part is that it is low in the sugar content and is gluten-free, which means, I can have cake for breakfast–right?  Please try this recipe and let me know if you liked it or not.

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Ingredients:

1.5 cups of quick-cooking oats

1.5 cups of almond meal or almond flour

4 springs of rosemary

Zest of 1 lemon

2 tsp of baking powder

2 tsp of baking soda

2 eggs

1 cup of yogurt

2 tbsp of lemon juice (fresh)

1/3 cup of olive oil

1/4 cup of honey

1 tbsp of sugar

Method:

Preheat oven to 350F

In a food processor, add the oatmeal and rosemary leaves and pulse (or grind) till it resembles “flour”.

Mix the oatmeal “flour” and rosemary mixture with almond meal, baking powder, baking soda, and lemon zest.

In a glass measuring cup, add eggs, lemons juice, olive oil, and honey.  Whisk till it forms a smooth emulsion, almost like salad dressing.

To the dry ingredients, add in the oil mixture and yogurt and fold gently to combine.

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Coat your baking pan ( I used a mini bundt pan with 6 cavities) with cooking spray.  Take 1 tbsp of sugar and sprinkle it onto the baking dish–this will create a beautiful caramel-colored top to your cakes, which also means that you will be flipping the over the cake once it comes out of your baking dish.

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Divide the batter amongst the 6 cavities of the mini-bundt pan and bake for 20 minutes.  A toothpick should come out clean when you prink the center of the cake, after 20 minutes.

Let the cakes cool completely at room temperature before you invert them out of the pan.

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Cakes are ready to be eaten!  They taste good at room temperature, but even better if you warm them up in the microwave for 30 secs.

For a fancier presentation, you can glaze the cakes with a lemon drizzle.  The recipe for lemon drizzle is below, but I skipped that part since I had every intention of eating the cake for breakfast; lemon drizzle might be a little too sweet for first thing in the morning.

  • 1 cup powdered sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon milk
  • Optional: 1 small drop yellow food coloring

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Breakfast, Brunch

Blueberry-Almond Oatmeal Muffins

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I like some variation in the morning.  Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress.  This is about fresh blueberries in your oatmeal muffin.  Good Morning never tasted so good.  I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal.  I hope you like it, as much I did.

Yields about 12 muffins

Ingredients:

1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins

Method:

Preheat oven to 350F

Mix all the dry ingredients in one bowl

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Mix all the wet ingredients in another bowls or large measuring cup

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Slowly incorporate wet into dry.  The batter will be runny

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Fold in the blueberries

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Portion into a lined muffin pan.  There might be some extra batter, I put it in a ramekin and bake it off.  (serve this one with vanilla ice cream for a late night treat).

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Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.

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Classics, Cookies

French Macarons

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Ingredients

  • For the Macarons

    • 1 cup confectioners’ sugar
    • 3/4 cup almond flour
    • 2 large egg whites, room temperature
    • Pinch of cream of tartar
    • 1/4 cup superfine sugar
    • Seedless raspberry jam and melted chocolate, mixed for the filling
  1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
  2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
  3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
  4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
  5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.