2 Wholesome Sweet Recipes That You'll Actually Crave

2 Wholesome Sweet Recipes That You’ll Actually Crave

Dec 30, 2016 by Christine

We were craving some new healthy recipes in our detox-ish repertoire and are thrilled to partner with Bob’s Red Mill (which comprises nearly half our pantry) for two simple recipes featuring super-fine almond flour (kind of like almond meal, but ground more finely without almond skins). The goal is always to create things we’d want to eat even if we had no idea they were gluten-free, refined-sugar-free, dairy-free. The pancakes and cake are both such amazing go-to recipes and year-round canvases for whatever fruit is in season—winter: citrus, spring: rhubarb and strawberries, summer: berries and peaches, fall: pear and apple compote.

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Blender Almond Flaxseed Pancakes
Almond Afternoon Tea Cake

Blender Almond Flaxseed Pancakes

  • ½ cup kefir
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup Bob’s Red Mill super-fine almond flour
  • 2 tbsp ground flaxseeds
  • 1½ tbsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • sea salt, a pinch
  • 2 tsp coconut oil, for the pan
  • 1 pint seasonal fruit, for serving
  • maple syrup, for serving

  1. Place all the pancake ingredients (kefir through salt) in a blender and give them a whir for about 10 seconds, just until well-combined.
  2. Let the batter rest for 10-15 minutes to thicken up—drink a glass of water, floss, journal, drybrush…you know all those little things we keep saying we’ll do first thing in the morning.
  3. Heat up a griddle or non-stick skillet over low heat and brush with coconut oil. Once hot, pour about 2 tablespoons of batter for each pancake—they’ll be silver dollar size. # You can ladle it onto the pan or just eyeball it and pour directly from the blender.
  4. After 2-3 minutes when you see the top is kind of bubbly and set, check underside to make sure they’re golden-brown, then flip for another 30 seconds-1 minute. Repeat with the remaining batter until all pancakes are cooked.
  5. Serve with maple syrup, fruit, a pat of butter, or whipped cream. Enjoy!

Almond Afternoon Tea Cake

  • 2 cups Bob’s Red Mill super-fine almond flour
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • ½ tsp ground cardamom
  • ¼ tsp sea salt
  • ½ cup full fat coconut milk
  • 2 large eggs
  • 2 tsp apple cider vinegar
  • 1½ tsp vanilla extract
  • 1 lemon, zested
  • 1 clementine, zested
  • ¼ cup coconut oil, melted
  • 1 pint seasonal fruit, for serving

When citrus is not in season, you could experiment with a couple drops of food-grade essential oil.

  1. Grease a 10-inch non-stick fluted tart pan with removable bottom really well. This gives you the prettiest result and texture, but you could use something of similar size or just slightly smaller. Preheat the oven to 350°F and position a rack in the middle.
  2. In the bowl of a stand-mixer, combine the dry ingredients. In a large measuring cup whisk together the remaining ingredients except the fruit for serving. You could also do this in a regular bowl with a hand-held mixer or even just a whisk + spatula.
  3. Pour the wet ingredients into the dry (making sure to scrape out everything from the measuring cup), mixing on low just until combined.
  4. Scrape the batter into the prepared pan and spread it evenly with a spatula. Slide into the oven for 28-30 minutes until it feels set when you press it lightly and a cake tester comes out clean.
  5. Let it rest for at least 30 minutes then slice and serve with fruit. You could also dust lightly with powered sugar or add a dollop of whipped cream.