Dairy Free

This whole blog thing is new to me. Well, I've read a lot. But writing it is something I'm just getting into. 

I've been on a health journey for a few years and love to cook and bake healthy food. Most of the time. And sometimes I like to eat stuff that not quite as healthy. I try to mainly stick to paleo recipes because they are grain and dairy-free and don't use refined sugars. 

I've been ordering from Imperfect Foods for a couple of months now and completely love it. In my first order, though, I was unsure how to edit what was in my box. I ended up with two tangelos, among other things. I've never had a tangelo and though I could have eaten them just like an orange, I decided to google recipes to use them in. I found this one that said would work just as well or oranges or tangelos. So I gave it a shot.

I love oranges but the idea of boiling them seemed a little weird to me. It's just not something that we did in my family growing up. 

Also, I'm not a fan of pulp. I like my orange juice pulp-free. Even when I eat an orange, I prefer to cut all the rind off so there is no leftover pith. But when I try a recipe for the first time, I usually follow the recipe as precisely as I can, figuring I can make adjustments later. 

I have to say, this one knocked it out of the park for me. Pulp, pith, and all. I did put a light dusting of organic cocaine (powdered sugar) on this one. Honestly, though, it's just as good without. 

Have you made orange cake before? Will you make this one?

Save $20 on your first Imperfect Foods order with my code: CLICK HERE

Ingredients

2 whole oranges (peels on)

3 c almond flour

1 tsp baking soda

3 eggs

3/4 c maple syrup (real grade A, not log cabin or butterworths)

First, please both oranges in a pot with enough water to cover the oranges. Bring to a boil and then simmer for 25 min.

 While oranges are simmering, mix flour and baking soda in a med/large bowl. Mix eggs and maple syrup in a small/medium bowl.

Once the oranges are done simmering, drain the water and set them on a cutting board to cool slightly. I quarter them carefully to help the cooling process. You can let them cool first and then quarter if you prefer. 

Preheat the oven to 350 degrees F.

Once the oranges are quartered, make sure to remove all the seeds. Then put them into the food processor or blender. I love my Ninja. Process a couple of minutes and then push any pulp down the sides. Then process 3-5 more minutes. 

While the blender is running, mix wet ingredients into dry ingredients. Then fold in the orange pulp.

Grease a 10" round pan or a regular muffin pan. Bake. (45-50 min for the round, 25-30 min for the muffins). They are done when a toothpick inserted in the middle comes out clean.

They will probably disappear fast. If you're pacing yourself, store them in the fridge to prevent molding as they are super moist. 

* recipe will be refined sugar free if you leave out the dusting of powdered sugar

Recipe Credit: A Saucy Kitchen

Learn more about me here

I LOVE Mac + Cheese. Unfortunately, cheese doesn't always love me back. Over the last couple years, I have tried a handful of different mac recipes and so far this one is my favorite. 

First I make my "Cheese Powder." I like to make a big batch so I have it on hand. I use an old container from Costco cashews. 

2 c Nutritional Yeast Flakes (aka Nooch), I like Anthony's brand

1/4 c Arrowroot Powder, also Anthony's

1/4 c Garlic Powder

1/4 c Onion Powder

Once that is all mixed and ready to go. I cook my noods. I use Gluten free noodles, but you do you, boo. 

While the noods are draining, make the "Cheese" for the mac. I put the ingredients in the pot I just cooked the noods in to save on extra dishes. 

1/3 c milk of choice (I like almond of coconut milk from Silk). 

1/4 c Cheese Powder

Whisk with a coated whisk. Once it starts to thicken, add the noodles and mix thoroughly.

Enjoy!