Apple, Almond & Buckwheat Muffins


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Apple, Almond & Buckwheat Muffins
Makes 12 muffins
These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it has a naturally sweet flavour that works perfect in this recipe. Since the muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. However, if you know that you like your muffins more on the sweeter side, you can replace have of the apple sauce with maple syrup.
Dry ingredients1 cup / 100 g almond flour
1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
2/3 cup / 75 g buckwheat flour 
2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt
Wet ingredients160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
80 ml / 1/3 cup coconut oil, butter or olive oil
10 fresh soft dates, pitted and mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own)3 organic apples
Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!

Apple SauceApple sauce is one of the simplest things to make and if you choose a sweet variety of apples, no other sweetener is needed. This makes more than you need for the Apple Muffin recipe, which is good as you can add large spoonfuls of the leftovers on top of yogurt or cultured buttermilk in the morning.
1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice
Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for up to about a week or in plastic containers in the freezer for-like-ever.
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Blueberry, Lemon & Almond Cake




Blueberry, Lemon, Poppy Seed & Almond Cake
Serves 8-10
Inspired by Coco’s and Elana’s almond cakes.
4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) rapeseed oil or ghee
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
3 large eggs (replace with chia seeds* if you are vegan)
2 cups (300 g) blueberries (save half for topping)
Glazing1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan)
2 tbsp honey or maple syrup
1 tsp vanilla extract
Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.
Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.
* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.

Frozen Pink Cheesecake


Frozen Pink Cheesecake
Crust:
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt
Filling:
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup 
quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
Topping: 
1 cup fresh summer fruit and a couple of edible flowers
Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.

Spiced Parsnip Cake

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Spiced Parsnip Cake
Serves 8
This recipe is gluten free. But if you don’t have any gluten free flours at home, you can replace the oat flour, rice flour and arrowroot with 1 3/4 cups / 200 g spelt flour.
3/4 cup (120 g) rice flour
1 cup (90 g) oat flour
2 tbsp arrow root powder or potato starch
2 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp ground ginger
1 pinch clove
1 pinch salt
225 g / 1/2 lb (3 small/medium) parsnips
1 orange, zest
4 eggs
3/4 cup / 160 ml honey or maple syrup
3/4 cup / 160 ml cold-pressed rapeseed oil or cold-pressed olive oil
Topping
7 oz / 200 g quark/curd or cream cheese (or unsalted labneh)
1 tbsp maple syrup or honey
1 orange, juice and zest

1 cup / 125 g roasted hazelnuts, roughly chopped
Preheat the oven to 350°F / 175°C. Line the sides and base of a 20-22 cm / 8-9 inches springform tin with parchment paper. Sift together the flours, arrowroot, baking powder and spices.
Peel and grate the parsnips (you can keep the peel on if you use organic) and zest the orange.
Beat the eggs in a large bowl until frothy. Add the oil and maple syrup and beat for another minute.
Stir in the parsnip and orange zest and then fold in the flours. Pour the mixture into the prepared springform tin. Bake on the middle shelf of the oven for about 45 minutes, or until golden and an inserted skewer comes out clean. Leave to cool before before removing it from the springform tin.
Make the icing by simply stirring together quark or cream cheese with maple syrup and orange juice. Spread the icing over the cake when it has cooled completely. Garnish with roasted hazelnuts and orange zest.
If you are making it ahead; store the cake in the fridge and add icing and topping just before serving.