Cake Léger au Cacao et Muscovado

Voici une idée pour vos goûters! Simple, rapide et savoureux. Plus vous choisissez un cacao de qualité, meilleure sera la saveur de ce cake. J'ai opté pour un sucre non raffiné typé et très parfumé: le muscovado. En plus, riche nutritionnellement: il apporte des vitamines B, du calcium, du magnesium et du phosphore!
Avec cette recette, voici ma participation au concours: " les bons goûters de maman" pour Sandra et Marie, ici

Ingrédients

150 g de farine
2 c à soupe de purée d'amandes complètes
2 c à soupe d'huile d'olive
120 g de sucre muscovado
3 c à soupe de cacao
3 oeufs
2 gouttes H.E d'orange
15 cl de lait ribot
1/2 sachet de levure chimique

Préparation

Préchauffez le four th 6/ 180°.
Mélanger la purée d'amandes et l'huile d'olive avec les 2 gouttes d'H.E d'orange. Ajoutez le sucre, bien mélanger . Sans cesser de fouetter, ajoutez les oeufs un à un, la moitié de la farine et la levure chimique. Ajoutez le lait ribot à la préparation.
Versez la farine restante et fouettez pour bien mélanger l'ensemble. Verser l'appareil dans un moule à cake tapissé de papier sulferisé et mettez à cuire dans le four jusqu'à ce que le gâteau soit gonflé, moelleux et doré. Environ 30 mn. Laissez tiedir et démoulez.


Vous aussi vous pouvez participer jusqu'au 25 octobre à ce concours!

Magestic and Moist Honey Cake

Wishing you a Happy Rosh Hashanah  2009!

If you're looking for a fabulous honey cake for the holidays look no further. This is my favorite recipe. It's by Marcy Goldman from" A Treasury of Jewish Holiday Baking": super moist, perfect texture, nice blend of spices. As usual, I reduced the amount of sugar and oil : minus 25%. Also, instead of all-purpose flour I put T 80 flour  for better nutritious value.

For  8-10.

Ingredients

3 1/2 cups all-purpose flour ( I put flour T80)

1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil ( I used 3/4)
1 cup honey
1 1/2 cups granulated sugar ( I used 1 cup)
1/2 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup warm coffee or strong tea
1/2 cup fresh orange juice
1/4 cup rye or whisky (see Note)
1/2 cup slivered or sliced almonds (optional)

Preparation

I baked this cake in 2 aluminium loaf pans.
Preheat the oven to 350°F. Lightly grease the pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky or tea.
Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.

Note:
If you prefer not to use the whisky, replace it with orange juice or coffee. I chose to replace it with Earl Grey Tea.

Avocado Shake with Rice Milk for Breakfast

An exotic drink!
Usually when you are on a diet you should avoid eating too much avocados because they are high in fat according to nutritionists. But the fats in avocados, like those in olives and nuts, are for the most part healthy monounsaturated fats - particularly oleic acid, the primary fat in olive oil.
In addition to their high oleic acid content, avocados are a good source of dietary fiber and vitamin K, vitamin C vitamin B6 and E (anti-oxcidant), as well as folate, copper and potassium (half of a medium avocado has more potassium than a banana).

For 1
- 1/2 avocado
- 1 cup rice milk
- 1/2 cup ice
- 1 ts vanilla extract
- 1 ts agarve syrup

Place the ingredients in food processor or blender. Puree until smooth. Enjoy!

Pour les français

- 1/2 avocat
- 25 cl de lait de riz
- 1 cuillère à thé d'extrait de vanille
- 1 cuillère à thé de sirop d'agave

Passer au blender ou au robot. Quand la consistance est crémeuse c'est prêt!

Strawberry and Almond Scones with Mascarpone

This recipe was inspired by the original Cheese Board: Collective Works breakfast scone. They also remind me of wonderful scones I tasted in Los Angeles at the Rose Garden Tea Room in the Huntington Gardens.They were crumbly and not too sweet .

Makes 4 to 6 Scones

Preparation time including baking: 45 minutes

Ingredients:

1-3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 tablespoon baking powder

1/2 pinch kosher salt

1 tablespoon sugar

1/4 cup cold unsalted butter, cut into 1-inch cubes

1/4 cup (or more) fresh or dried strawberries

1/4 cup mascarpone cream

1 yogurt

Topping

sugar

ground cinnamon

slivered almonds

Preheat the oven to 375F. Line a baking sheet with parchment paper or a baking mat.

Sift the flour, baking soda and baking powder together into a large bowl.

Add the salt and sugar to the bowl and stir with a fork until combined. Add the butter .Mix with hands. Make a well in the center and add the cream and yogurt. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Mix in the strawberries.

Gently shape the dough into a ball that you preslice .They should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.

For the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle the mixture with slivered almonds on the top of the scones. Bake on the middle rack of the oven for 25 to 30 minutes, or until golden brown. Transfer the scones to a wire rack to cool.

Potimarron Cheesecake Bars

Potimarron, a.k.a. Hokkaido squash, is a winter squash with a delicate chestnut flavor. In the French word you have potiron (pumpkin) and marron (chestnut).This precious treasure is packed with pro-vitamin A and also vitamins B, C , D, E, PP, and minerals.

Ingredients:
1-1/3 cups spelt flour
1/2 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped hazelnuts
1 pkg. (8 oz.) cream cheese, softened
2 eggs
(15 oz.)steamed mashed potimarron with skin or pumpkin
1 Tbsp. pumpkin pie spice (ground cinnamon,ground ginger,nutmeg,allspice)
1 teaspoon vanilla extract

Heat oven to 350°F. Line 13×9-inch pan with parchment paper. Mix spelt flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and hazelnuts.
Put aside 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min. Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture
Bake 25 min.; cool 10 min. Cool completely.

Lemon , Cardamom and Goat Yogurt Muffins

This version of lemon muffins is light, airy and perfect served with fresh fruit and tea.

For 4 muffins:


- 1 cup flour
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- lemon juice
- grated lemon peel
- 1 goat yogurt
- 2 Tbs melted butter
- 1 egg
- 1/2 ts green cardomom

Preheat oven to 400 degrees.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. In a second bowl, combine egg, juice, yogurt, and melted butter. Mix egg mixture with flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with oats. Sprinkle with a little brown sugar . Bake until tops are golden brown about 20 minutes.

Pour les français:

Pour 4 muffins

- 120 g farine blanche bio
- 1 cc levure
- 1 pincée de sel
- 50 gr de sucre de canne
- 1 yaourt nature de chèvre
- 1 oeuf
- 1 cuillère à soupe jus de citron
- zeste de 1 citron
- cardamome verte
- 2 cuillères à soupe de beurre fondu

Dans un bol, mélanger la farine ,le sel, la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,le beurre fondu,le jus de citron,les zestes et la cardamome.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins. Saupoudrer de flocons d'avoine et de sucre.
Mettre 20minutes dans un four préchauffé à 180°

Pecan, Cranberry and Cornmeal Muffins

I just love the texture of these muffins, slightly crunchy from the cornmeal and toasted pecans,moist, with an energizing color.Not too sweet!

For 4 muffins:

- 1/3 cup flour
- 1/3 cup cornmeal
- 2 Tbs brown sugar
- 1 ts baking powder
- 1 pinch of salt
- tangerine juice
- grated tangerine peel
- 1/2 a yogurt
- 1/8 vegetable oil
- 1 egg
- 1/3 cup dried cranberries
- 1/3 cup pecans

Preheat oven to 400 degrees. Spread 1/3 cup pecans on a baking sheet. Bake until golden brown and fragrant, 5 to 10 minutes. Cool briefly, then coarsely chop and set aside.
In a medium bowl, sift together flour, brown sugar, baking powder, and salt. Stir in cornmeal and reserved chopped pecans. In a second bowl, combine egg, juice, yogurt, and oil. Pour egg mixture over flour mixture, and stir until flour is moistened, using a wooden spoon very briefly.
Spoon batter into muffin tins, filling all the way to the top. Top each muffin with a pecan half. Sprinkle with a little brown sugar . Bake until tops are golden brown cake about 15 minutes.

Pour les français:

Pour 4 muffins

- 60 g farine de mais
- 60 g farine blanche bio
- 1 cc levure
- 50 gr de sucre de canne
- 1/2 yaourt nature
- 1 oeuf
- jus de mandarine
- zeste de mandarine
- 50 g noix de pecans
- 50 g de cranberries
- un peu h'huile végétale
Dans un bol, mélanger les farines et la levure.
Dans un autre bol, mélanger l'oeuf, le sucre, le yaourt,l'huile, les cranberries,et les noix de pecans,que vous aurez préalablement fait griller au four quelques minutes.
Verser le mélange de farine d'un coup dans le mélange liquide. Il ne faut quasiment pas mélanger!
Bien remplir les moules à muffins.
Mettre 20minutes dans un four préchauffé à 180°

Finnish "Pain d'Épices"

This Mujk Peperkaka"Gingerbread"has an unbelievably light and moist texture.Excellent accompanied warm with whipped cream or cold with butter.I eat it as it is with nothing on top ...

Ingredients:
90 g butter
12,5 cl buttermilk
1 egg
150 g brown sugar
175 g flour
1 ts baking soda
2 ts ginger
1 ts cinnamon
1/2 ts grounded cardamom
30 g almond meal

Preheat oven to 175 (345 F).Line the base of a 20 cm square cake tin.
Heat butter in saucepan over medium heat until it melts.Off the stove when cooled down a bit add buttermilk.Beat egg and brown sugar together and add to liquid mixture.
Sift flour, baking soda and spices. Add almond meal.Pour liquid mixture in the center of dry mixture.Stir until texture is smooth and fluffy.Bake for 25 to 35 minutes depending on your oven.

Pour les français:

Ingrédients pour moule carré de 20 cm.

90 g de beurre
12 cl de lait ribot
1 oeuf
150 g de sucre brun
175 g de farine
1 cuillère à café de bicarbonate de soude
2 cuillères à café de gingembre rapé
1 cuillère à café de cannelle en poudre
1/2 cuillère à café de clou de girofle moulu et de cardamone.
30 g amandes hachées

Rasberry Apricot Energy Bars with Small Spelt Flour

Inspired by Tours et Tartines
blog,this recipe has been in my bookmarks for months...I modified by cutting down a little on the sugar and adapted the flour mixture to make it more healthy with some spelt flour.It's a mild-tasting fiber-rich whole grain, that provides more nutrients than its cousin wheat flour—it's high in vitamin B2 and manganese and is a good source of niacin, thiamin and copper. Spelt flour also contains special carbohydrates (mulcopolysaccharides), an important factor in blood clotting and stimulating the body's immune system. What's more, the nutrients in spelt flour are more easily absorbed into the body because of its high water solubility. Though it contains gluten, spelt is sometimes tolerated by those with gluten allergies.

Ingredients

-3/4 cup brown sugar
-1/2 cup small spelt flour
-1/2 cup of T80 flour
-1 ts baking soda
-1 pinch of salt
-3/4 cup rolled oats
-2 pinches of cinnamon
-3/4 cup margarine
-3/4 cup rasberry apricot jam

Preheat your oven 350 F .In a large bowl combine sugar,flour,oats,cinnamon,salt and baking soda.Add margarine until combined.Tranfer half of the batter into parchment paper-lined square baking pan.Drop jam and then the other half of the batter,press lightly.Bake for 30-40 min.

Pour les français:

Inspirée par la recette de Mitsuko.J'ai juste reduit un peu le sucre et la quantité de confiture. Concernant la farine,j'ai modifié par un mélange de farine de petit epeautre et de la farine T80.

Organic Breakfast:Blueberry Oats

Although it may seem more appropriate as a winter breakfast,this morning my stomach was grouching for blueberries and all I had in my pantry was rolled oats.I added some orange zest to the mixture,wonderful!Ready in less than 10 minutes.

Ingredients
-1/2 cup rolled oats
-1 cup soy milk or almond milk
-2 Ts blueberries
-1 ts sugar
-orange zests
-pinch of cinnamon

In a pot on a warm stove,mix together all the ingredients.Cook for 5 to 10 min until the consistency is thick enough.Add more milk if needed and sprinkle with cinnamon!

Hazelnut and Chocolate Muffins

My objective when making these muffins was to make them appealing to my nephew who usually doesn't appreciate my 85 % cocoa chocolate cakes...I added chesnut flour to enhance the fluffiness and the moistness of the texture and some big chunks of milk chocolate in the middle for the "fondant"taste.

Makes 6 large muffins.

-1/2 cup of flour
-1/2 cup of chesnut flour
-1/2 tsp baking powder
-1/2 tsp baking soda
- pinch salt
-1/2 cup grounded hazelnuts
-1/2 cane sugar
-1 Tbs cocoa powder(Van Houten)
-1 egg
-2 Tbs of crème fraiche
-1 tsp vanilla
-6 squares of milk chocolate

In bowl combine dry ingredients.Mix well.

In another bowl,combine egg,crème fraiche,cane sugar,and vanilla.
Add dry ingredients and mix till moistened.

Spoon batter into muffin cups.Add chunks of chocolate in the middle of each muffin.
Bake in preheated 375F/190C oven for 25 minutes.Enjoy!

Passion Alfafa Energy Shake

This milkshake is inspired by Valerie Cupillard's"Petits déjeuners bio"recipe book.You mix one glass of cold rice milk,2 TS of alfafa and I added 1 passion fruit.I prefer the simple green version but wanted to give it an exotic touch.Why not try it with cucumber next time...

Cranberry Apple Compote

Ingredients

- 1 pound apples,pealed and cut into pieces
- 1 cup cranberries
- cinnamon
- ginger
- 1 drop orange essential oil

Combine ingredients in a pot.Set pot over medium heat with fruit and spices.
Cook until fruits are tender,stirring occasionally,about 20 min.

Potimarron Pancakes

Ingredients
1/2 bulgarian yogurt
1/2 cup pureed potimarron
1 egg
1 cup flour
1 teaspoon of sugar
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
allspice,cinnamon
pinch of salt

Mix dry ingredients.Add egg,gently whisk.Add wet ingredients.
Whisk until batter is smooth.
Lightly brush a skillet with butter.Then heat at medium temperature.Work the surface of pancakes until the surface bubbles.Then flip the pancakes for another 2 minutes.