Rosemary Honey Fig Cake

This soft, sweet oh-so-perfectly fall cake is so moist and delicious that if you don’t tell your guests it’s gluten-free they’ll never know.

Total Time: 1 hr.
Prep Time: 20 min.
Cooking Time: 40 min.
Yield: 16 servings, 1 slice each

Ingredients:
3 cups almond flour
¼ cup coconut flour
1½ tsp. baking powder
½ tsp. baking soda, gluten-free
½ tsp. sea salt (or Himalayan salt)
2 Tbsp. finely chopped fresh rosemary
2 tsp. finely chopped orange peel (zest from 1 orange)
½ cup canned coconut milk, full-fat (shake well before using)
2 tsp. pure vanilla extract
3 large eggs
½ cup + 3½ tsp. coconut oil, divided use
16 medium figs, stems removed, sliced in quarters
2 Tbsp. + ½ cup raw honey, divided use

Preparation:
1. Preheat oven to 350° F.
2. Grease the bottom and sides of a 9-inch round springform pan with ½ tsp. oil; line bottom with parchment paper. Set aside.
3. Combine almond flour, coconut flour, baking powder, baking soda, and salt in a medium bowl; mix well.
4. Add rosemary and orange zest; mix well. Set aside.
5. Mix ½ cup oil, coconut milk, ½ cup honey, and extract in a medium bowl; whisk until well blended.
6. Add oil mixture to flour mixture and mix until just blended. (If using a stand mixer, mix on low.)
7. Add eggs one at a time, beating until each is just incorporated.
8. Pour batter into prepared pan. The batter will be slightly lumpy, like a carrot cake batter.
9. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack and let cool completely.
10. Heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
11. Add figs; cook, stirring frequently, for 2 to 3 minutes or until figs begin to caramelize.
12. Stir in remaining 2 Tbsp. honey. Remove from heat. Spoon figs and remaining liquid on top of cake. Serve.

Tomato Soup

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 4 servings, about 1 cup each

Ingredients:
1 Tbsp. olive oil
½ medium onion, chopped
5 medium tomatoes, chopped
1 cup dry white wine
2 cups low-sodium organic chicken broth (or vegetable broth)
1 tsp. lemon pepper (to taste; optional)

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is soft.
3. Add tomatoes; cook, stirring frequently, for 2 to 3 minutes, or until tomatoes are soft.
4. Add wine and broth; bring to a boil. Reduce heat to low and gently boil for 15 minutes.
5. Place soup and lemon pepper (if desired) in a blender or food processor; in 2 or more batches, if necessary; cover with lid and kitchen towel, blend until smooth.
6. Portion into 4 serving bowls.

Roast Chicken with Pomegranate

This handsome fall dish perfectly pairs tender roast chicken with sweet, crunchy pomegranate seeds and a honey and pomegranate sauce. It is served on top of caramelized fennel and onions that cook along with the chicken.

Don’t be intimidated to try making this showstopper of a dish. Once you try, you’ll see how easy it is to roast a whole chicken. Just make sure to follow the instructions for pre-heating the oven, and then lowering the temperature when you’re ready to cook the chicken

Total Time: 1 hr. 50 min.
Prep Time: 20 min.
Cooking Time: 90 min.
Yield: 8 servings

Ingredients:
2 cups sliced fennel (1 to 2 medium fennel bulbs, cored and sliced)
2 medium onions, sliced
2 tsp. olive oil, divided use
1 (5 to 6 lb.) whole chicken, giblets removed, washed and dried
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional), divided use
4 cloves garlic
1 fresh lemon, cut into quarters
1 cup pomegranate seeds (or 1 small pomegranate, seeds removed and reserved)
1 cup fresh pomegranate juice
1 Tbsp. raw honey
1 Tbsp. arrowroot flour

Preparation:
1. Preheat oven to 450° F.
2. Place fennel and onions in large oven-proof roasting pan. Drizzle with 1 tsp. oil. Set aside.
3. Sprinkle chicken cavity with salt and pepper, if desired. Fill cavity with garlic cloves, lemon, and pomegranate seeds. Tuck wings under and tie legs together with string, if desired.
4. Rub chicken with remaining 1 tsp. oil. Season with salt and pepper, if desired. Place chicken, breast-side-up, over vegetables. Place in oven. Reduce oven temperature to 400° F. Bake for 60 to 90 minutes, or until thermometer inserted in the thigh (without touching the bone) reaches 165° F.
5. While chicken is baking, combine pomegranate juice, honey, and arrowroot in a small saucepan; cook, over medium heat, whisking frequently, for 5 to 8 minutes, or until sauce thickens. Set aside.
6. Remove skin from chicken before serving. Serve chicken over vegetables, topped with pomegranate sauce.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Photo by Rebecca Swanner