1/2 cup AP flour
1/2 cup whole wheat flour
1 cup (4 oz) walnuts, very coarsely chopped
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1/4 cup olive oil
2/3 cup almond milk
1 tsp vanilla extract
2 cups halved Italian plums, pits removed
2-3 tsp turbinado sugar, for sprinkling on top
Preheat oven to 350F. Lightly grease a 9-inch springform pan, line bottom with parchment and grease parchment – set aside.
In the bowl of a food processor, combine walnuts and 1/2 cup of sugar. Whizz until walnuts are very finely ground. In a large mixing bowl combine walnut mix, remaining 1/4 cup sugar, baking powder, baking soda, cinnamon and salt. Add eggs, olive oil, milk and vanilla extract and mix until all dry ingredients are incorporated and batter is uniform. Pour into prepared pan.
Arrange the plums cut-side down around the outer edge of the cake, placing remaining plum halves in the center in a circular pattern to cover the cake. Sprinkle cake and plums with 2-3 tsp turbinado sugar.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Recipe adapted from bakingbites.com
You can make this recipe by substituting store bought pie crust, it will be easier and faster – however, the pie crust in this recipe is not difficult at all, and it is so much better for you. I’d highly recommend recommend it.
1 lb. fresh blueberries (3 cups)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest (about 1 large lemon)
1 tablespoon fresh lemon juice (about half a lemon)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup plus 2 tbsp sugar
1/2 recipe whole wheat olive oil pie crust
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
about 1 teaspoon sugar, for sprinkling
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Place pie dough that’s been rolled out to a 12″ circle onto baking sheet lined with parchment paper, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of the beaten egg and sprinkle with remaining teaspoon sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack.
Recipe adapted from Epicurious.com
2 cups heavy cream
1 2″ piece ginger peeled and thinly sliced
2/3 cup sugar
2 tablespoons light corn syrup
1/8 teaspoon fine sea salt
1 1/4 cups almond milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened to room temperature
1 lemon, zested and juiced
Combine the the cream, sugar, corn syrup, salt and ginger in a 4-quart saucepan, bring to a boil. Cover, turn off heat and let steep for 1 hour. When finished steeping, remove ginger slices with a slotted spoon and discard ginger.
Fill a large bowl with ice water, set aside.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.
Return cream mixture to a rolling boil over medium-high heat, and boil for 3 minutes — watch it closely and stir occasionally to make sure it doesn’t boil over. Remove from the heat and gradually whisk in the cornstarch slurry and the lemon zest. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in remaining milk and lemon juice, and continue whisking until thoroughly combined.
Place the bowl into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Place in the refrigerator and chill four 4 hours or overnight.
Pour the ice cream base into the frozen canister and turn on the machine. Process until done, about 25 minutes. Freeze in the coldest part of your freezer until firm, about 4 hours.
Recipe adapted from food52.com
almond whole wheat pie crust
2 cups fresh blackberries
4 small plums, pitted and quartered
1/2 cup organic cane sugar or sugar-in-the-raw
1 tbsp corn or tapioca starch
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 beaten egg
raw sugar for sprinkling
Roll out crust to a 12 inch circle and chill in the fridge while you prepare the filling
In a medium-sized bowl combine the sugar, corn starch, cinnamon and vanilla and stir. Add the fruit and toss until well coated. Let the fruit release it’s juices by allowing it to sit for about 20 minutes, stirring it 2-3 times.
Transfer the fruit into the center of the crust leaving a 2 inch border. Drizzle most of the juices on top of the fruit. Brush the inside crust border with egg and fold the corners of the crust in and over the fruit- sealing it in. Brush the outside with egg and sprinkle with raw sugar.
Bake at 375 F for 45-55 minutes- or until the crust is golden and and fruit is bubbly. Serve warm with ice cream or at room temperature.
Recipe adapted from thebakerchick.com
3/4 cup whole wheat flour
3/4 cup unbleached AP flour
1/2 cup slivered blanched almonds (about 2 ounces)
1 tbsp sugar-in-the-raw or turbinado sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled Earth Balance vegan buttery sticks, cut into pieces
1/2 teaspoon almond extract
2 tablespoons (about) ice water
Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.
Recipe adapted from Epicurious.com
It’s a dense, hearty loaf – does not rise high, it is perfect for sandwiches.
1 1/3 C lukewarm water
1 large egg
2 tbsp molasses
2 tbsp canola oil
3 C whole wheat flour
1 C buckwheat flour
2 tbsp dry milk
1 1/2 tsp salt
2 1/4 tsp (1 package) active dry yeast
Add the liquid ingredients into the bread pan first, then the dry ingredients. Process on manual setting in your bread machine. When finished, transfer in a lightly oiled bread pan. Cover and let rest for an hour. Preheat oven to 375 Fahrenheit. Bake bread for 40 minutes, cool on wire rack.
Recipe adapted from buckwheathealth.com
Growing up in Hungary, tart cherry was one of my favorite cakes. Tart cherries are abundant in the summer, so my mom would bake it often. Since I’ve moved to Indiana, I haven’t seen tart cherries at the grocery store. But this morning, I discovered them at the farmer’s market – so I had to bake this cake right away.
2.5 cups (6 dl) flour
1/8 tsp (1/2 g or one big pinch) salt
2 1/2 tsp (12 g/1 packet) baking powder
seeds scraped from 1 vanilla bean
4 oz (10 dkg) butter or margarine, softened
1 1/2 cups (4 dl) organic cane sugar
3 large eggs
1 1/4 (3 dl) cups yogurt or buttermilk
1 lb (1/2 kg) tart cherries, or other seasonal fruit such as plums, apricot, peaches, or berries
Preheat oven to 375 Fahreneit (185 Celsius). Butter and flour a 9 x 11 in (25 x 35 cm) baking pan, set aside.
In a medium bowl, mix flour, salt, baking powder and vanilla bean – set aside.
In the bowl of a kitchenaid or another large bowl, beat butter or margarine until pale – 3-4 minutes. Add sugar and continue beating for another 4-5 minutes. Add eggs, one at a time, waiting for each to be fully incorporated before adding the next.
Alternating the flour mix and the yogurt, mix in until combined – don’t over mix. Spread batter in prepared baking dish, and sprinkle the fruit on top.
Bake in the preheated oven for 30-35 minutes or until tester comes out clean.
Cool on wire rack before cutting.
Recipe adapted from rupanerkonyha.cafeblog.hu