ALMOND CITRUS CAKE WITH RHUBARB COMPOTE

Posted by Carole-Anne on June 15, 2008

Healthy Recipes loves this recipe because one can have a piece without feeling guilty.  It is healthy – has only 2/3 cup sugar in the entire recipe.  Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.

INGREDIENTS:

1 1/2 cups Nutriblend Flour (Robin Hood)

1 1/2 cups ground almonds

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt finely ground

1/2 cup unsalted butter, softened

2/3 cup granulated sugar (or Splenda sugar replacement)

4 eggs, separated

2 tsp finely grated orange rind

2 tsp finely grated lemon rind

4 tsp lemon juice (organic)

1/2 tsp pure vanilla extract

1/2 tsp almond extract

3/4 cup buttermilk

COMPOTE INGREDIENTS:

4 cups cut rhubarb pieces 1/2 inch in length

1/4 cup granulated sugar

2 strips orange rind

2 tbsp orange juice

1 tbsp pure vanilla

NOW FOLLOW ME:

Whisk together  flour, almonds, baking powder, soda, sea salt and set aside.

In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.

Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.

Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk. 

Beat egg whites until frothy and fold into buttermilk mixture.

Scrape into butter parchment lined  9 by 13 inch baking dish.

Bake in 350F oven until center springs back – 40 minutes - remove and let cool.

For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla  and orange rind and juice, removing any seeds. 

Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender.  Add a dash of cornstarch to thicken.  Let cool. 

To serve, remove cake from pan to fancy platter and spoon compote over the cake.  This is a dreamy recipe for our collection.

Healthy Recipe will serve approximately 12 people.

CAROLE’S CREATIVE DESSERT CREPES

Posted by Carole-Anne on April 11, 2008

Healthy Recipes has found that by using natural, organic flours, eggs and adding fruits, yogurt (organic) ice cream and fresh fruits, we adorn the crepes, and this makes a lovely breakfast or brunch, meal or dessert.

INGREDIENTS: 2 cups Nutriflour, or Almond flour – organics (for a treat) 3 eggs (organic, free-run)3/4 oz unsalted butter, melted1/2 cup water

1 cup 1% milk

2 tbsp Splenda (sugar replacement natural)

Dash sea salt

NOW FOLLOW ME:

Pour flour in a large bowl and make a well in the center.

Break eggs into well in flour.  Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the liquid.

Add remaining 1/2 cup milk, and the water, sugar, melted butter and sea salt and beat with a whisk until all lumps have disappeared.  Remove any excess lumps.  Let batter chill in fridge for 1 hour.

Pour 1/4 cup of crepe mixture on to hot, lightly oiled, small crepe pan. Move liquid to cover bottom of pan; turn when edges are light brown and dots are showing; 2 minutes. Slide a spatula to lift crepe grabbing the opposite side using your finger; flip to the other side and cook until light brown.  Remove crepe from pan and fill with your favorite filling. Crepes may be served with fresh peaches and cream. For an elegant dessert, roll crepes around ice cream, cover with strawberries and whipped Cream. You may add your favorite fruit topped with yogurt ice cream and for those who wish to, you may add a small amount of whipped cream and/or chocolate syrup.

This healthy recipe is so deliciously delightful, and serves 6 dessert crepes. In order to keep the calories lower, use just the yogurt ice cream and eliminate the syrups and whipped cream.