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Tag Archives: almond butter

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING and GLUTEN FREE ZUCCHINI BROWNIES

09 Wednesday Sep 2015

Posted by Ceri Wilkin in bars and cookies, muffins, Recipes

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Tags

5 ingredient, almond butter, banana, chocolate, cocoa, delicious, easy, eggs, garbanzo bean flour, gluten free, honey, quick, summer, zucchini

I recently invited myself and my kids over to a dear friends house to play with her current litter of kittens. She fosters a mama cat and her babies once or twice a year from the Fayetteville Animal Shelter – brilliant!

My friend and her daughter eat gluten free, so I was very excited to try out a couple of recipes that didn’t include the protein composite that can cause an uncomfortable stomach. The Zucchini Brownies were some of the best I have ever tasted!!! and I really enjoyed the Almond Butter Cakes – however I didn’t have them cooled enough to frost by the time I left for our feline playdate, so, even though I had grand plans to deliver some to her house later, my friend never did have the chance to taste them.

kitten at Karens

ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING

almond butter cakes

1 banana

2 eggs

2/3 cup almond butter

1 teaspoon baking soda

1 tablespoon apple cider vinegar

FROSTING

425 ml can coconut cream, left in the fridge overnight so it separates

2 tablespoons honey

2 to 3 tablespoons passionfruit pulp

Heat oven to 160C. Line six to nine muffin holes with paper cases.

Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.

When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which will have risen to the top of the can.

Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half of the contents of the can). Reserve the remaining liquid for another use. Add the honey and passionfruit pulp, then beat well with an electric mixer for 2 to 3 minutes or until the cream is lovely and thick and slightly fluffy.

Spread the coconut cream frosting on the top of each cake.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

GLUTEN FREE ZUCCHINI BROWNIES

gluten free zucchini brownies

1 zucchini, trimmed and cut into chunks

3 tablespoons butter, melted

3 eggs

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup cocoa powder

1/2 teaspoon espresso powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup garbanzo bean flour

3/4 cup semi-sweet chocolate chips

FROSTING

1/4 cup cream

3/4 cup semi-sweet chocolate chips

Lightly grease an 8-inch square pan.

TO MAKE THE BROWNIES: Combine the zucchini, melted butter, eggs and vanilla in the bowl of a food processor and process until smooth.

Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, process briefly, just until well combined. Add the chips and pulse several times, to break the chips up just a bit.

Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you heat the oven to 350F. Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven, and allow them to cool before frosting.

TO MAKE THE FROSTING: Combine the chocolate chips and cream in a microwave-safe bowl or small saucepan. Heat until the cream is steaming and the chips are soft. Remove from the heat and stir until smooth.

Spread the frosting on top of the brownies.

Enjoy!

Recipe adapted from King Arthur Flour

www.kingarthurflour.com/recipes/gluten-free-brownie…

BLONDIES and ALMOND BUTTER QUINOA BLONDIES

08 Wednesday Apr 2015

Posted by Ceri Wilkin in bars and cookies, Recipes

≈ 3 Comments

Tags

almond butter, blondies, chocolate chips, gift, quinoa flour, white chocolate

Whether carted unceremoniously around in my sons backpack before being forgotten about and returned home in crumbles, never to make it the teachers for which they were intended, or carefully packaged in a cute paper sack and cheerfully delivered to my daughters riding instructor, these Blondie bars both tasted amazing!!

BLONDIES

blondies

12 tablespoons unsalted butter

2 cups flour, plus more for the pan

1 1/2 teaspoosn baking powder

1/4 teaspoon salt

1 1/4 cups light brown sugar

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups chopped white chocolate

Heat oven to 350F.

Grease and flour a 9-by-13 inch baking pan, set aside.

Whisk together flour, baking powder and salt, set aside. Whisk sugars, vanilla and eggs together in a bowl until smooth. Add butter and stir until smooth. Add flour mixture, and stir until just combined. Stir in white chocolate, and spread batter in prepared pan. Bake until a toothpick inserted in the middle comes out with a few crumbs attached, about 20 minutes.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

ALMOND BUTTER QUINOA BLONDIES

almond butter and quinoa brownies

1/4 cup unsalted butter, softened

3/4 cup almond butter

2 eggs

3/4 cup light brown sugar

1 teaspoon vanilla extract

3/4 cup quinoa flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Heat oven to 350F. Line an 8-inch square baking pan with parchment paper or foil, allowing it to slightly overhang opposite ends. Coat with cooking spray.

Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.

Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 30 to 35 minutes. Do not overbake. Let cool in the pan. Using the parchment or foil, lift the whole panful out and transfer to a cutting board. Cut into squares.

Enjoy!

Recipe adapted from Eating Well, Spring

www.eatingwell.com/

CHINESE CHICKEN SALAD

23 Monday Feb 2015

Posted by Ceri Wilkin in Asian, Chicken, Recipes, Salad

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Tags

almond butter, carrot, cilantro, ginger, mayonnaise, napa cabbage, radish, red bell pepper, rice vinegar, sesame oil, soy sauce, take-out, The Oscars

The evening was a marvelous, companionable, relaxed and comfortable time of sharing, debating personal favorites from the big screen, the happenings and appearances before us on the little screen, and exquisite Chinese fare and champagne.

Because I knew others were invited to The Oscars watch party, I dared not go so far as to wear my pajamas and cause undue alarm (although those that wore their PJ’s were nothing short of adorable!) – instead, showered and clothed myself in a clean pair of yoga pants, and the minimum of make-up. I was thankful, that at least on this one cozy, lazy Sunday evening, I was on the couch with my feet encased in a warm pair of socks instead of a towering pair of potentially painful heels.

Even though we were invited to bring our favorite Chinese take-out – I had found this recipe for Chinese Chicken Salad I thought sounded interesting, and wanted to try it. However, after sampling all the other fabulous dishes, procured from restaurants around town, I fell in love with the Eggplant with Garlic Sauce, a dish I hadn’t even wanted to try, and now cant stop dreaming about!!

CHINESE CHICKEN SALAD

chinese chicken salad

In a bowl, combine 2 chopped cooked chicken breasts; 1 sliced carrot; 4 radishes, thinly sliced; 1 head napa cabbage, finely chopped; 1 red bell pepper, chopped; and 2 tablespoons chopped cilantro. Place 1/2 teaspoon sesame oil, 1 tablespoon soy sauce, 1/2 teaspoon minced ginger, 1 tablespoon rice vinegar, 1 1/2 tablespoons almond butter, 1 tablespoon of mayonnaise and 1 tablespoon vegetable oil in the bowl of a food processor; pulse to combine (I doubled the dressing, and it may have been just a little too much – although it tasted great, the salad looked a little weighed down). Add dressing to salad and toss to combine. Top with black and white sesame seeds.

Enjoy!

Recipe adapted from Parenting Magazine, July 2013

www.parenting.com/recipes

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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