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Posts Tagged ‘low fat’

Apple Spice Cake

This afternoon when I took a break from work to have lunch, I was struggling to figure out what to make since our fridge is looking a bit bare. We are leaving Monday morning to go to Birmingham for a job we are working on, so we are nearing the end of the planned meals and the groceries I bought earlier in the week. As I sat thinking for a minute, it came to me, I made a chickpea, kale, sun-dried tomato salad with goat cheese and a homemade multi-grain mustard vinaigrette, on the side I toasted up one of those delicious gluten-free multi-grain rolls I had made earlier in the week and topped it with a tad bit of garlic butter and small sprinkle of Parmigiano Reggiano. As I was “whipping” this all up, Mark sat down to eat his lunch, a peanut butter and jelly sandwich, and he started laughing at me and my creation. First he told me how jealous he was of my lunch and that he wished he had waited to see what I came up with. Then, he asked ‘what is your first memory of really loving good food. Like, at what age do you remember thinking, THIS is really good food?’

It was such a good question, I really had to think about it. I didn’t really have one solid memory, I just always remember loving good home-cooked food. Besides the traditional and super delicious Greek foods my dad and his family always made for holidays and the like, my parents cooked dinner every single night for us. My dad did the majority of the cooking, my mom most of the baking, but my mom had some really classic and comforting dishes, that I still think very fondly of now as an adult. One of my favorite memories growing up, that I always think of, was when my mom would make her homemade tomato sauce, totally from scratch, and the whole house would fill with the amazing smell of her sauce. I love my mom’s sauce so much. I used to come into the kitchen quite often while it would simmer away and grab the spoon and take a huge taste. I would sometimes grab a bowl from the cupboard and just ladle a ton of the sauce into it, maybe a meatball or two and just spoon it into my mouth like soup. It was so good. She never bought the jarred spaghetti sauce crap. It was that way for almost everything my family made. There was a major emphasis on homemade food. I am sure that is a large part of where I got my love of food and cooking from.

I asked Mark what he remembers and he told me about him being really young and biting into a really good ham sandwich and think “woah, this ham sandwich is REALLY really good” – haha. I can totally see a young, adorable little Mark all excited about his ham sandwich, likely served with some southern style sweet tea or orange soda on the side.

Can you remember the first time you really realized your love for good, home cooked food? Were you a kid? Or did you not really realize your love of food until you were an adult?

I made this cake yesterday morning. I was going to my sister’s apartment for a party in the evening and she asked everyone to bring a snack and something to drink. Since I knew there would be tons of savory snack options and wine, I decided I wanted to bring a healthy fall inspired dessert and some spiced rum and apple cider. At first I thought about making my gluten-free apple crisp (well really it’s my Mom’s recipe), but then I thought up the idea of an apple cake made with some of that great almond flour that I am obsessed with and just a tad bit of honey and dates as the sweetener. Look at me, all confident after my cookie recipe last week. I baked a cake, guys! My own cake with my own recipe.

The cake turned out great, I honestly have to say I was a little surprised, I had visions of the entire thing sinking in, or just being totally tasteless. It was the right amount of moist, which I honestly was a bit worried about, it seemed like so many wet ingredients to me. The spices all sang in perfect harmony with the apples and the dates and the small amount of honey surprisingly made it the perfect amount of sweet. I honestly hate super sweet cake, I think that is one of the reasons I don’t care for most cakes.

I cut into the cake to take photos to post the recipe here on the blog, but I didn’t taste it before I brought it to my sister’s. It seemed kinda tacky to show up with a whole cake, with one piece missing. So I served it up and crossed my fingers! Every one that tried it, loved it and some even asked for the recipe! Yay – success! This cake is gluten-free, dairy-free and egg-free, it is also easily made vegan by substituting maple syrup for the honey.

Apple Spice Cake

Apple Spice Cake
 Serves 8-10

2 cups blanched almond flour (meal) – I like Honeyville
1/2 cup chickpea flour
1/2 cup tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon sea salt

1 cup apple cider (unsweetened) (you could also try unsweetened apple sauce)
1/4 cup grape seed oil
1/4 cup unsweetened almond milk (cow’s milks or other non-dairy milk should work as well)
1/2 cup honey (use maple syrup to make vegan)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2-3 peeled and chopped medium-sized apples, reserve half (or more) of one peeled apple to slice thinly for the top of the cake (I used two very large Crispin apples that we picked last weekend at Blackman Homestead Farm)
8 or so Medjool dates, pitted and finely chopped

Optional add ins:
1/2 cup chopped walnuts or other nut
1/2 cup raisins or craneberries

Topping:
1 tablespoon brown sugar or raw sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat your oven to 350ºF. Grease and lightly flour (I used sweet rice flour) a 9″ springform pan.

In a large mixing bowl, add the almond flour, chickpea flour, tapioca starch, baking powder, baking soda, all the spices and the salt. Whisk together well so it’s all evenly mixed.

In a separate mixing bowl, whisk together well the apple cider, grape seed oil, almond milk, honey, lemon juice and vanilla. Add the apple pieces and the finely chopped dates. Mix well to incorporate.

Pour the wet ingredients into dry and stir by hand to combine. Be sure it is well mixed and there are no flour lumps.

Pour the cake batter into the prepared springform pan and top with the remaining apple slices in a circular pattern . Use as many or as few slices as you’d like. (I actually wish I had used a few more apple slices, but I was afraid to overdo it.) Mix together the sugar, cinnamon and nutmeg and sprinkle the mixture on top of the cake.

Bake the cake for about 60-70 minutes or until a tester or a very thin knife inserted in the middle of the cake comes out clean. Allow the cake to cool for about 15-20 minutes, or longer before removing the ring on the springform pan, you may need to loosen the cake from the sides of the pan with a think spatula or knife. Slice with a sharp knife and serve slightly warm or at room temperature.

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Curry Kale Chips

I fell in love with kale chips last summer. I had grown kale in my garden and had an abundance, so I decided to try my hand at the healthy snack that I kept hearing about. However, I never really got to eat very many of the ones I made. Unfortunately the day I decided to make them was the day after we had to rush our dog Derby to the emergency animal hospital, she had to stay the night so they could run tests and give her fluids. At the time I started making the chips, I was waiting to hear some good news about our little girl, so I was trying to pass the time and keep my mind busy since I couldn’t help but think the worst and just sit at home crying. Cooking and baking always provides that escape for me, a great way to “get away” and just create in the kitchen. Little did I know that by making those silly little kale chips on that very day, I would never ever be able to look at them the same way again.

I have found, at least for me, that food is always a great reminder of past times. Good or bad. The simple smell or taste of a dish can take you back to being a kid, remind you of a loved one, an amazing dinner party and so many other things. While that first batch of kale chips were baking last summer, my phone rang and it was the vet, they told me Derby had taken a turn for the worse and that we should come right there. After a series of many, many tests and an emergency surgery, Derby passed away later that same night. It was all so quick and it was all so completely unexpected. The kale chips sat on top of my stove, on the very pan they were baked on, for days. I couldn’t eat them, I had no appetite, but for some reason I couldn’t throw them out either. They reminded me of a time when I had hope that Derby was going to make it, I was baking them to pass the time until the vet called to say I could pick her up. I eventually threw the chips out, but I had been unable to make them since, which I know sounds totally crazy, but it was true. The mere thought of making them could just bring on the tears.

I know this is a completely, ridiculously sad back story for a food blog post about silly old kale chips, but I didn’t feel honest telling some wonderful and happy story about how I came to make these kale chips, it just didn’t feel right. I honestly kept thinking about what I would write when I was making them. I finally made the chips now, because after the one year anniversary of Derby’s death passed us in July, I promised myself that I would find the time to make these again. It most likely sounds silly to you, but I just wanted to wait and do it when I felt like I could handle it. I didn’t want to get over it or forget, I just wanted to be able to handle it and grow from it. I know, they are just kale chips, but it was about the healing for me.

The other ironic part about the kale that I planted and grew last summer, is that it somehow lived under the 3+ feet of snow the covered my garden this winter. At the first major melt, this past spring, the plant peaked through what snow was left and it was still green somehow with leaves still on it and immediately began growing again. Once the snow had melted and our new puppy Seri could get into the garden, she made a B-line for the kale and would steal the leaves off the plant and run around the yard, eating as much as she could. That dog absolutely loves kale. So much so, that many times she prefers that to any fancy meat treats we buy her. The entire time I was cutting up the raw kale to make these chips, Seri was under my feet, looking at me, waiting for any bit to fall. It was exactly what I needed. Maybe it wasn’t irony at all.

These chips are a perfectly crispy and healthy snack that is perfect for all you chip lovers. I personally have always loved a good crunchy or crispy savory snack. I honestly could eat an entire bag of kettle chips in one sitting, if I didn’t know better. Thank god I do. The kale chips are light and airy and you don’t even get a hint of the bitterness that kale can be known for. They are a tad bit spicy, the flavor from the curry is so perfect and the coconut flavor is very subtle but I felt like it would round it all out nicely. If you don’t like spicy, leave out the cayenne pepper or you can even leave out the curry powder and coconut flour and just go with a little freshly ground black pepper and kosher salt. Honestly, the flavor possibilities with kale chips are endless. You could use garlic powder, smoked paprika, cumin, etc. If you aren’t vegan, parmesan cheese would also be delicious on these. Play around. You will definitely be addicted once you make these, so you’ll have plenty of opportunities to try different flavors.

Curry Kale Chips

1 large bunch of kale, torn by hand into bite-sized pieces, stems removed
1 1/2 teaspoons yellow curry powder
1 1/2 teaspoons coconut flour (if you can’t find coconut flour, just blend coconut flakes into a fine meal in your blender)
1/4 teaspoon cayenne pepper
2 tablespoons of extra virgin olive oil (you may need more or less depending on how large your bunch of kale is)
1/2 teaspoon sea salt

Preheat oven to 375º F. Clean the kale very good, after removing the stems and tearing into bite sized pieces, allow the kale to air dry or spin it dry in your salad spinner. Lay the dry kale pieces in a single layer on two baking sheets (you may need more or less baking sheets depending on how much kale you have). Since I had two baking sheets covered in kale, I drizzled one tablespoon of olive oil over each. Toss the kale around with your hands to evenly coat it all in the olive oil. In a small bowl mix together the curry powder, coconut flour, cayenne pepper and sea salt. Sprinkle half of the spice mixture over one pan and half over the other. Toss the kale gently with your hands to evenly distribute the spices.

Place the pans in the oven and bake for approximately 15 minutes until the edges of the kale pieces are brown and they are crispy. Keep an eye on them. Be careful not to burn them. Once done, place the baking sheet on a rack to allow it to cool. I find storing the kale chips in a tightly closed paper bag, the best way to make sure they remain crispy.

FYI – kale chips are also wonderful crumbled up and sprinkled over popcorn.

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