Orange Almond Macaroons

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Orange Almond Macaroons
Source: Feed Zone

Makes about: 10 small macaroons (1 tbsp scoop)
Prep time: 5-10 minutes
Bake time: 10-15 minutes

This is a quarter of the original recipe, and portions are smaller. These nice and chewy macaroons are very to make easy and are gluten-free. The first time I made these, I didn’t have unsweetened coconut, so I omitted the extra applesauce or honey. The second time around, I used unsweetened coconut, which made them slightly less sweet.

Ingredients
¼ cup raw almonds
1 cup shredded, unsweetened coconut*
¼ tsp vanilla
1 tbsp honey
1 tbsp orange marmalade
¾ tsp to 1½ tsp apple sauce or additional honey
1 egg white

*I used sweetened coconut and omitted the applesauce/additional honey

Special equipment
Blender/food processor and hand mixer

Directions
1. Preheat to 350F. Prepare a baking pan by lining it with parchment paper.
2. Process almonds till ground
3. Add coconut, vanilla, honey, marmalade and pulse.
4. Add applesauce or honey if desired until mixture forms a thick paste.
5. In separate bowl, beat egg white till stiff.
6. Combine eggs and the rest of the ingredients.
7. Scoop by tablespoons onto prepared pan.
8. Bake 10-15 minutes until tops are lightly golden brown.
9. Enjoy!

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Blood Orange Olive Oil Cake

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Blood Orange Olive Oil Cake
Source:Smitten Kitchen

This cake is very moist and has a wonderful orange flavor. Supreming the oranges did take forever and seemed a rather inefficient use of fruit. The results were quite tasty ☺. On a different note, this is my 100th post!

Makes about: 1 loaf
Prep time: 30 minutes (or faster if you can supreme oranges faster)
Bake time: 50-60 minutes

Ingredients
Cake
3 blood oranges (see directions)
1 cup sugar
½ cup buttermilk (or plain yogurt)
3 large eggs
2/3 cup olive oil
1 ¾ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Honey-Orange Compote
3 blood oranges, supremed
1-2 tsp honey

Special equipment
Zester and a good knife

Directions
1. Preheat oven to 350F. Prepare a loaf pan (9×3 or 9×5) by lining with parchment paper or by buttering it.
2. Grate zest from 2 oranges. Mix with sugar until thoroughly combined.
3. Supreme 1 orange: cut off the top and bottom of the fruit, then cut off the sides. Cut along the membranes. At this point, the fruit might not come out, which means you will need to scrape out the pulpy chunks from the membrane. Set aside.
4. Juice the remaining 2 blood oranges. (Smitten Kitchen says to only use half an orange to get ¼ cup, though this probably depends on the size of your oranges. Also, not using the other 1.5 oranges seemed like a waste.)
5. Mix together sugar, orange juice, buttermilk, eggs and olive oil.
6. Mix in all-purpose flour, baking powder, baking soda, and salt.
7. Fold in orange chunks.
8. Pour batter into prepared pan.
9. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
10. Compote: supreme 3 oranges and drizzle in 1-2 tsp of honey. Stir gently after waiting 5 minutes.

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