anotherheather: (Default)
[personal profile] anotherheather
Original is here. We make this for Epiphany.

2 large oranges, left whole
6 large eggs
9 ounces/ 250 grams finely ground blanched almonds
9 ounces/ 250 grams granulated sugar
1 teaspoon double-action baking powder

Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.

In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.

Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.
anotherheather: (Default)
[personal profile] anotherheather
I made cookies with with this and they turned out so good. Easy to roll out and they take frosting very well. That is not something that usually happens when I make grain-free cookies.

(Original can be found here: Grain-Free Gingerbread Men & Gingerbread House)

Ingredients:
4c almond flour, like Honeyville (not almond meal!)
6 Tbsp coconut flour
1 c brown sugar or coconut sugar
1 tsp unflavored gelatin
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground ginger
10 tbsp pastured lard or palm shortening
1/2 c molasses (I subbed Steen's syrup since I didn't have molasses)
2 large eggs

Directions:
Preheat oven to 350°F with the rack in the middle position. Sift dry ingredients together in a large bowl and whisk to incorporate. Add lard and cut into flour mixture with a pastry cutter until no visible lumps of lard remain. Add molasses and eggs and stir with fork until dough forms (If you have a food processor, check the original for those instructions.)

Sprinkle a clean flat surface with coconut flour and roll out the dough until it is 1/4-inch thick. Cut the dough into cookies, or gingerbread house shapes, re-rolling as necessary until all the dough has been used. Place cookies on a parchment lined baking sheet. Bake cookies for 11 minutes or until slightly brown (my oven was full of cookies, and after 11 minutes they were not done yet. Ours went for more like 16, rotating the pans in-between). Let cool completely on a wire rack.

If desired, frost with Royal Icing. We did and they were delicious.

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Meal planning, freezer cooking, & crock pot meals

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