Einkorn Almond Cake with Peaches & Nutmeg

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This low sugar, dairy-free, olive oil cake (see recipe below), is an untraditional ‘right-side-up’ take on the Italian dessert recipe that is normally baked upside down and then flipped. Moist and flavourful, it showcases peach, nutmeg, and ground almond meal or ‘almond flour’ along with the beautifully light, nutritious flour milled by Young Living from the ‘original wheat’ known as Einkorn. The cake is simple to make once you acquire your Einkorn flour which is completely non-hybridized and non-GMO, making it very low gluten and more compatible with the human body than modern hybridized wheat.

Today, on the Young Living Farm in Simiane-la-Rotonde France, Gary Young is planting nonhybridized Einkorn seed and then harvesting it the old fashioned way by letting the cut stalks stand in the field for 7 to 10 days to allow the germination process to start before threshing.
đź’š Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, and believed to be one of the first cultivated foods. When Gary Young began searching for this ancient grain back in 1990…he discovered small patches growing in Hunzaland, in remote areas of Turkey, and eventually on the east bank of the Jordan River Valley…
Gary Young and French Lavender-grower Jean-Noel Landel, were able to plant seed for testing, and produce enough each year to where Gary was able to also plant 150 acres of Einkorn at the Young Living Utah farm in 2012.
🌱🌱🌱MORE ABOUT EINKORN🌱🌱
Hybridized wheat with its 42 chromosomes creates different genetic codes for new proteins that man was never meant to consume. It is the hybridized wheat genome that is the source of gluten-triggered responses.
Because Einkorn is completely NON-GMO, having the simplest genetic code of all varieties of wheat, with just 1 genome and 14 chromosomes, it is easy for the human body to utilize.
Einkorn’s natural genetic code and low gluten levels make it more compatible with the human body than modern, hybridized wheat. This makes einkorn grain easier to digest, so that nutrients are better absorbed.
Many nutrients are also more abundant in Einkorn grain than in modern wheat.
Gary’s TrueGrit™ Einkorn Rotini pasta, for example, is made
of highly nutritious, unhybridized stone-ground Einkorn flour grown in France by artisan farmers.
You will see the following Einkorn products available from Young Living Canada:
~ Gary’s True Grit Einkorn Flour
~ Gary’s True Grit Einkorn Pancake & Waffle Mix
~ Gary’s True Grit Einkorn Spaghetti, and Rotini Pastas

To order Einkorn products as well as the Nutmeg essential oil used in this recipe at wholesale member pricing, having them delivered to your door ~ CLICK HERE and follow the prompts to set up your Young Living member account.

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Einkorn Almond Cake with Peaches and Nutmeg

INGREDIENTS:

Dry:

1 1/2 cups Young Living Einkorn Flour

1 cup finely ground almond meal (i.e. ‘almond flour’)

1/3 cup unbleached Florida organic sugar available at your local health food or bulk store

1  1/2 teaspoons baking powder

1/2 teaspoon freshly grated nutmeg (or fresh ground nutmeg)

1/2 teaspoon pink salt or sea salt

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Wet:

2 large eggs

3/4 cup quality extra virgin olive oil

1/2 cup organic unsweetened almond milk + 1 Tablespoon for glaze

1/2 teaspoon pure almond extract

1 drop Young Living Nutmeg essential oil

1 jar sliced peaches (unsweetened or in light syrup) drained and diced *Reserve 8 intact peach slices for cake top, as well as 1 Tablespoon of peach juice/syrup for glaze

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Glaze:

1 Tablespoon honey

1 Tablespoon peach juice/syrup

1 Tablespoon almond milk

METHOD:

Preheat oven to 350 F.

Grease a 9 inch springform cake pan with a little olive oil

In a medium bowl combine flours, baking powder, sugar, nutmeg, and salt.

In stand mixer or by hand in mixing bowl beat or whisk together your eggs, olive oil, almond milk, almond extract, and Nutmeg essential oil.

Mix in the dry ingredients, and fold in the peaches you diced up (saving 8 slices for top).

Pour batter into prepared springform cake pan.

Place reserved peach slices around top of cake.

Whisk the honey, peach juice, and almond milk together in a small bowl, and brush over top of cake and peach slices.

Place into pre-heated oven and bake for 50 minutes or until wooden pick comes out clean.

Cool for a half hour before running a knife around the edge and removing from pan.

Serve when cooled or wrap and store for up to one week.

with joy over a shift to more health-full ingredients,

Diana E. Natalie

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How We Stood In My Kitchen in 2015

A San Francisco cable car holds 60 people. This blog was viewed about 3,000 times in 2015. If it were a cable car, it would take about 50 trips to carry that many people.

Click here to see the complete report.

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Superb Dried Fruit Cake

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‘Tis the season, and this one’s a winner. Adapted from the 2015 Holiday ‘Food & Drink’ magazine recipe, I’m sure it will remain my go-to Christmas cake recipe for years to come. So moist you can warm it as a pudding and serve with a rum sauce, yet it keeps and slices well as a cake you’ll be pleased to share!

Traditionally, this sort of cake is made a few weeks ahead of when you plan to enjoy eating it, allowing the flavours to come together in ubiquitous deliciousness. This recipe, however, only needs a few days ahead prep time (ideally a week) for the fruit to sit in the mixture of alcohol it has been pre-simmered in.

And why limit making a good fruit cake to the Christmas season. Why not make it for New Years, or to enjoy with a cup of tea any time during the winter months?

Be sure to shop for high quality dried fruit for this recipe, and if you plan to give some of your cake away, divide the batter between 5 smaller give-a-way foil loaf tins…Line them with parchment paper, then once the cakes are baked and cooled you may reuse the foil containers to hold the wrapped cakes for gifting.

INGREDIENTS:

6 oz. dried apricots (175 grams)

4 oz. organic dried pineapple (125grams)

4 oz. organic dried black Mission figs (125 grams) – (be sure to remove the hard stem ends.)

6 oz. pitted prunes (175 grams)

4 oz. dried cherries (125 grams)

4 oz. Thompson raisins (125 grams)

4 oz. Sultana raisins (125 grams)

3/4 cup port, or Imperiel Apera (a medium, amber coloured fortified wine, relatively inexpensive, which has aromas of walnuts, caramel and figs, along with flavours of brown sugar.) (175 mL)

1/2 cup dark spiced rum (125 mL)

1/2 cup brandy, or grand marnier (cognac brand with bitter orange) (125 mL)

1/2 teaspoon ginger bitters (2 mL)

1 Tablespoon liquid clover honey (15 mL)

1  cinnamon stick, approx. 3 inches (8cm) long

2 teaspoons freshly grated lemon rind (10 mL)

1 1/2 cups all-purpose flour (375 mL)

2 teaspoons baking powder (10 mL)

1 1/4 teaspoon fine sea salt (6 mL)

1/4 teaspoon freshly ground nutmeg (1 mL)

1/4 teaspoon ground cinnamon (1 mL)

1/8 teaspoon ground allspice (0.5 mL)

1/8 teaspoon ground cloves (0.5 mL)

1 cup unsalted butter, softened (250 mL)

1 1/2 cups demerara sugar (packed) (375 mL)

4 large farm fresh eggs, at room temperature

wrapped cake

Line 5 smaller foil loaf tins with parchment before dividing the batter between them. Later you’ll be able to wrap cooled cakes first with wax paper, then plastic wrap, and store in the same foil containers used for baking.

METHOD:

Using a sharp knife, carefully chop the dried apricots, pineapple, figs, and prunes. Briefly and coarsely chop the cherries and raisins. Place the dried fruit in a large heavy bottomed pot along with the port (or fortified wine), rum, brandy, bitters, honey, and cinnamon stick. Place pot over medium heat – bring to a low simmer for 8 to 10 minutes, stirring occasionally – until most of the liquid has been absorbed. Stir in the grated lemon rind.

Scrape the entire fruit mixture into a glass storage container, seal with lid or plastic wrap, and let stand for a few days – ideally for one week, stirring every couple of days.

Baking Day: Preheat oven to 275 degrees F. (140 C)

The cakes are baked low and slow, which keeps them really moist.

First grease, then fully line your 5 mini loaf tins with parchment paper cut to size. (We used an oil sprayer loaded with grapeseed oil to ‘grease’ the tins first).

Combine the flour, baking powder, salt, and spices in a smaller bowl and blend with a fork or wire whisk.

Beat butter and sugar in a stand mixer, or with an electric mixer, until light and fluffy. Add eggs, one at a time, beating really well between additions, and scraping down sides of bowl as needed to keep the batter from separating.

Add flour mixture and beat until just combined.

LOCATE AND REMOVE CINNAMON STICK FROM FRUIT MIXTURE. DISCARD THE CINNAMON STICK.

Scrap dried fruit mixture (CINNAMON STICK REMOVED) and any remaining syrupy liquid into the batter bowl and stir until just combined.

Divide batter between prepared mini loaf pans and bake for 2 hours, 20 minutes (or until cakes are golden and a cake tester comes out with crumbs clinging to it).

Let cakes cool in pans for about 10 minutes, then carefully turn out onto a wire rack. Peel off parchment paper and let cool completely. Wrap cooled cakes well (first with waxed paper, then with plastic wrap) and keep them in an airtight container(s) until ready to eat or share.

MAKES 5 small fruit cakes.

with joy as Christmas time approaches, and the advent of a wonder-filled new year,

Diana E. Natalie

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Autumn Harvest Takes Soup Beyond The Mirepoix

Colour Full

Let this year’s abundance of autumn vegetables take your seasonal comfort foods beyond the usual mirepoix base of onion, carrot, and celery, to a whole new level. Soups and stews can be so much more COLOUR FULL than that.

So sharpen those knives and practice your chopping and dicing skills! Toss some crucifierous veggies into the mix ~ cabbage, kale, cauliflower, broccoli…

Do more than dry or preserve garden herbs before the frost hits them. Use them fresh as flavour boosters in soups or stews ~ fresh thyme, parsley, basil, or rosemary.

Staring at a bumper crop of tomatoes? Soups and stews LOVE tomatoes of any kind, diced, halved, or even whole! Slice a few in half crossways, gently squeeze out the seeds, and throw them into the pot. How easy is that?!

Got garlic, chives, leeks, shallots, or green onion? Now’s the time to add them liberally to any recipe and see how it hits you ~ and see how they’re able to boost your immune system heading into cold and flu season.

A little off topic, but here’s a lovely tip to give chicken stock a ubiquitous “Thai” flavour; toss in a whole star anise for the entire cooking time, and a cinnamon stick for about ten minutes of the cooking time.

Be adventurous. Use up what you see in front of you and enjoy the complexity of flavour and colours that are autumn.

with joy over changing seasons and trying new things,

Diana E. Natalie

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Ottawa, ON Upcoming Foodie Event ~ 1st Annual CHEESEBURGER THROW-DOWN!

Hey guys, if you’re in the Ottawa area on Friday, September 18th, check this out ~ should be a ton of fun and Grace In The Kitchen, & Serious Cheese, is a great place to pick up some amazing foodie tips and “serious CHEESE”!!

For more info. see the GRACE IN THE KITCHEN Facebook page. They are located at 442 Hazeldean Road, Kanata, ON.

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with joy over melting cheese of any kind by any means,

Diana E. Natalie

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A Slice Of Information About Knives

knife          In her book, The Kitchen Counter Cooking School, author and Le Cordon Bleu graduate Kathleen Flinn highlights kitchen tools, basic cuts, and why you really need only a couple of good knives. Her assessment is both accurate and helpful as many of us have the misconception that we need the over-the-top eleven piece knife block set full of blades (some of which we will never use) in order to cook well.

Everyone has their favourite knife ~ the one they use most of the time, whether it be a vegetable or paring knife, santoku knife, or chef’s knife. It may be a twenty-five-dollar chef’s knife you picked up at the big box store, or an expensive Wusthof or Henckel selected for it’s full tang (where the blade extends all the way to the butt of the knife handle and is held together by rivets). Some people prefer a more expensive forged knife with a heavy bolster designed to help balance the knife in your hand as you are cutting. For some of you, as long as it feels comfortable in your hand and you’re able to slice and dice effortlessly, you really don’t care…

Flinn suggests the following two key considerations when buying a knife; “The steel and ‘the feel’. You want a knife with the kind of steel that can take an edge and hold it. Not all steel is created equal. Harder steel takes an edge better, resulting in a sharper knife.”(1.) “How a knife fits into your hand is the ‘feel’… Go to a place that has a good selection of knives…Feel the subtle differences in the weight and the grip of the handle. A comfortable knife is a highly personal thing.”(2.)

We suggest you buy only the knives you will actually use. Start with a good chef’s knife, a paring knife (with a blade a bit longer than your mother’s or grandmother’s), a nice bread knife, and when you’re able, supplement these with a santoku knife that has some curve to it’s blade for “rocking ability” (making it more multi-purpose) for effortless slicing, dicing and mincing. Santoku knives are often recognizable by the blade’s “scalloped” or dimpled sides.  I also use my husbands extremely thin, sharp fillet knife periodically for removing membrane from wild poultry and game meats…he likes to clean fish for me so I miss out on actually filleting fish with it!

If your budget can handle getting one good knife, invest in the best knife you can afford. Look for full tang, good steel, and great feel! Take good care of it and it will be the best spent money on anything in your kitchen. Have your knives sharpened at lease once a year, and learn to properly hone (or fine tune) them yourself in between sharpening if you use them a lot. Most culinary or cookware stores that sell quality knives offer sharpening service.

I’ve waited for years to upgrade my favourite knife, and recently did so with zero buyers remorse. Pictured above: my new MIYABI 600S Morimoto edition santoku knife, made in true Japanese fashion by the Japanese factory of ZWILLING J.A. HENCKELS, purchased on sale at Grace In The Kitchen, Hazeldean Road, Ottawa, Ontario. Thanks Jamie Nadon, for your assistance in helping me select my new best friend, and a sweet new cutting board too! Standing in my kitchen just reached a new level of effortless enjoyment.

tomato

I’m in Home Grown Heirloom Persimmon Tomato heaven these days. Oh, and watch for my fresh herb salt (pictured) recipe coming soon, just in time to preserve your September herb harvest for months to come!

with joy over sharpness and cutting ease…

Happy slicing, dicing, mincing!

Diana E. Natalie

References: (1.),(2.) The Kitchen Counter Cooking School. Kathleen Flinn, Copyright, 2011. Penguin Books.

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Guest Recipe: Sweet Potato Quiche, from Love Letters In A Pan

Apologies for the lengthy period of silence since the last post on Stand In My Kitchen…Recovering from surgery I spent a period of quiet respite at a friends cottage this summer, where I was introduced to a delectable quiche with a delicious crispy crust crafted of thinly sliced sweet potato. The recipe can be found HERE on my friend Sally’s lovely blog entitled Love Letters In A Pan. Once I was feeling like cooking again, this was the first thing I had to try…and it definitely won’t be the last time this beauty comes out of our oven here!

With joy over sweet introductions!

Diana E. Natalie

Photo: ‘Sweet Potato Quiche in the making…’

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