This spice cake is the perfect accompaniment to any holiday gathering. It’s not only deliciously perfumed with orange and a heady mixture of spices, reminiscent of gingerbread, but also perfect for those who have food sensitivities, as it’s gluten free and vegan. You can use your favorite brand of dairy-free yogurt for the frosting, but keep in mind that, for this recipe, the thicker the better. For added thickness, you can strain your yogurt through some cheesecloth set in a colander placed over a deep bowl. Depending on how loose your yogurt is, it may take up to overnight to drain.
For a little more indulgence, forgo the frosting and instead drizzle with some chocolate ganache made by whisking together 1 cup (250 mL) warmed coconut cream with 10 oz (285 g) chopped dark chocolate.
Preheat oven to 350 F (180 C). Lightly grease 9 in (23 cm) round cake tin with coconut oil and add a round of parchment paper to bottom of pan. Set aside.
In small bowl, whisk together ground flaxseed and 1/3 cup (80 mL) water. Set aside for at least 5 minutes.
In large bowl, whisk together almond flour, date sugar, tapioca flour, coconut flour, baking soda, salt, ground black pepper, cinnamon, ginger, and nutmeg until thoroughly combined. Form a well in centre of dry ingredients and set aside.
In medium bowl, whisk together orange zest and orange juice, coconut oil, maple syrup, 1 Tbsp (15 mL) vanilla extract, and reserved flaxseed mixture until well combined.
Pour liquid ingredients into well in dry ingredients and stir with wooden spoon or spatula until combined. Pour batter into prepared cake tin and smooth top to create an even surface. Bake cake until a toothpick inserted in centre of cake comes out clean and cake springs back when gently pressed, about 35 to 40 minutes. Allow cake to cool for 10 minutes in pan before running a knife around edge of cake to loosen from pan. Remove cake from tin and allow to cool to room temperature on wire rack.
While cake is cooling, prepare frosting. In medium bowl, stir together remaining 1/2 tsp (2 mL) vanilla extract, strained yogurt, and orange blossom water. Take note, a little orange blossom water goes a long way in flavouring this frosting. Start with a very small amount and slowly add drop by drop until it acquires a taste to your liking.
When ready to serve, place cooled cake on serving platter. Spread frosting overtop of cake and decorate with orange curls, toasted almonds, and a sprinkling of cinnamon, if desired. Serve immediately.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.