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.

What Is Matcha?

Move over coconut water. Matcha is the next big thing. Shops specializing in matcha beverages are popping up all over New York, mixologists at Chicago’s Ramen-San can whisk you up a matcha-laced cocktail, you can order a matcha latte at Starbucks, and Los Angeles restaurants have been adding it to everything from noodles to donuts. And the Japanese have been selling matcha Kit Kats for years.

Which may have you might be wondering…what on earth is this stuff? Matcha (from the Japanese “ma” meaning powder and “cha” meaning tea) is a powdered version of green tea whose leaves are dried indoors or in the shade. With matcha, instead of steeping the leaves and drinking the liquid, you’re drinking the whole leaf.

Back in 1191, Chinese Zen monk Eisai brought green tea seeds, the concept of the tea ceremony, and the Rinzai school of Zen philosophy to Japan. The seeds flourished where he planted them around Kyoto and it’s believed that he was the first to grind and enjoy them in powdered form with hot water.

Matcha has a flavor that is somehow both bitter and sweet and slightly reminiscent of seaweed. It’s tastier than it sounds. It is traditionally just enjoyed with water, but coffeeshops will often use some version of milk and/or sugar to cut the bitterness.

What are the benefits?

Experts claim that because matcha contains the amino acid L-theanine, it came make you feel relaxed, but also focused. It also contains caffeine, but is said to deliver in a more measured way so the effect is less dramatic and lasts for four to six hours. It also contains anti-inflammatory antioxidants and 137 times the amount of EGCG found in common green tea.

Chocolate Matcha Energy Balls

Here’s an easy matcha recipe that makes a great little snack you can take almost anywhere. They’re not sweet, but they are satisfying. 56 calories each.

Total Time: 10 minutes

Prep Time: 10 minutes

Cooking Time: None

Yield: 14 balls, 1 serving each

Ingredients:

½ cup dates, pitted

½ cup whole raw almonds

¼ cup unsweetened cocoa powder

1 Tbsp. matcha powder, plus more for rolling*

1 tsp. vanilla extract

1 tsp. 100% maple syrup

Preparation:

1. Place dates, almonds, cocoa, matcha in food processor. Pulse until well mixed.

2. Add extract and maple syrup. Pulse until well mixed.

3. Roll into 14 balls about the size of a tablespoon.

4. Roll balls in matcha powder

5. Enjoy or store in refrigerator until ready to eat.

*Specialty grocery stores near you may carry matcha, but if you can’t find it, here are three online shops I recommend: Ippodo, a 300-year old shop in Kyoto that has an outpost in NYC, Palais des Thés where I purchased the matcha for this recipe, or Panatea.

All photos by Rebecca Swanner.

Raspberry Banana Ice Creme

Vibrant, fruity ice cream – this is what to do with sweet summer raspberries.  This super-simple recipe has only 3 ingredients and takes less than 10 minutes to make. Cashews are the secret to making it so creamy and delicious.

Total Time: 5 hrs. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 2 servings

Ingredients:

2 medium bananas, cut into chunks

½ cup whole raw cashews

1 cup hot water

3 cups fresh (or unsweetened frozen) raspberries

Water (optional)

Preparation:

1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.

2. Place cashews in a medium bowl. Cover with water. Let stand for 30 minutes; drain.

3. Place drained cashews, frozen banana, and raspberries in blender; cover. Blend until smooth. Add water, 2 Tbsp. at a time, if needed for consistency.

4. Pour into a freezer-safe container; freeze until set.

Mixed Berry Crumble

Total Time: 1 hr. 10 min.

Prep Time: 20 min.

Cooking Time: 45 min.

Yield: Makes 12 servings, about 2/3 cup each

Ingredients

Nonstick cooking spray

¼ cup raw walnuts

¼ cup raw sunflower seeds

1 Tbsp. chia seeds

½ cup almond flour

½ cup arrowroot flour (or cornstarch), divided use

2 tsp. ground cinnamon, divided use

½ tsp. sea salt (or Himalayan salt)

5 Tbsp. pure maple syrup (or raw honey), divided use

2 Tbsp. solidified coconut oil

2 tsp. pure vanilla extract, divided use

6 cups fresh mixed berries (blackberries, blueberries, and raspberries)

3 Tbsp. fresh lemon juice

½ tsp. ground nutmeg

Preparation

1. Preheat oven to 350° F.

2. Lightly coat a medium cast iron (or ovenproof) skillet with spray

3. Place walnuts, sunflower seeds, and chia seeds in food processor; pulse to coarsely chop. Do not grind into a fine powder.

4. Add almond flour, ¼ cup arrowroot, cinnamon, and salt; pulse to blend.

5. Add 2 Tbsp. maple syrup, oil, and 1 tsp. extract; pulse to create a crumbly mixture. Set aside.

6. Place berries in a large bowl; sprinkle evenly with remaining ¼ cup arrowroot.

7. Add remaining 1 tsp. cinnamon, remaining 3 Tbsp. maple syrup, remaining 1 tsp. extract, lemon juice, and nutmeg; mix well.

8. Place berry mixture in prepared skillet. Top evenly with walnut mixture.

9. Bake for 40 to 45 minutes, or until bubbly.

10. Let sit for 10 minutes before serving.

Tip: To save on cost, I recommend going somewhere you can buy them in bulk (such as Costco or your local farmers market).

Peanut Butter Shakeology Cups

Peanut butter and chocolate combine in a new take on this classic candy.

Total Time: 36 min.
 Prep Time: 5 min.
Cooking Time: 1 min.
Yield: 12 servings, 1 cup each

 Ingredients: 

¼ cup dark chocolate morsels
 2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
 ½ cup pumpkin puree
6 tsp. all-natural smooth peanut butter, divided use

 Preparation:

1. Prepare twelve mini muffin cups by lining with muffin papers.
2. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside.
 3. Place Shakeology, psyllium husk, and pumpkin in a food processor. Pulse until it forms a dough. 4. Divide dough into 12 small balls; place each ball in a muffin cup. Press dough down into a flat disk with a depression in the middle. Place ½ tsp. peanut butter in each depression.
 5. Drizzle melted morsels evenly over each peanut butter cup; spread to create a thin chocolate layer on top.
6. Freeze for 30 minutes, or until chocolate hardens.

Apple Raisin Cake

Apple Raisin Cake

This moist, rich cake features apples, raisins, and crunchy walnuts.

Total Time: 50 min.
Prep Time: 10 min.
Cooking Time: 40 min.
Yield: 20 servings

Ingredients:
Nonstick cooking spray
5 cups chopped peeled apples
1 cup raisins
½ cup raw honey
⅓ cup chopped raw walnuts
¼ cup extra-virgin olive oil
2 tsp. pure vanilla extract
1 large egg, beaten
2½ cups whole wheat flour
1½ tsp. baking soda
2 tsp. ground cinnamon

Preparation:
1. Preheat oven to 350° F.
2. Lightly coat a 13 x 9-inch baking dish with spray. Set aside.
3. Combine apples, raisins, honey, and walnuts; mix well. Allow mixture to stand for 30 minutes.
4. Add oil, vanilla, and egg; mix well. Set aside.
5. Combine flour, baking soda, and cinnamon; mix well.
6. Add flour mixture to apple mixture; mix until just blended.
7. Place batter into prepared pan.
8. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Let cool slightly before serving.

Pumpkin Cookies

Pumpkin Cookies

These moist pumpkin spice cookies have just 51 calories each!

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 9 servings, 2 cookies each

Ingredients:
Nonstick cooking spray
1 cup old-fashioned rolled oats
1½ tsp. pumpkin pie spice
¼ tsp. sea salt
1¼ cups pumpkin puree
¼ cup maple syrup
¼ cup raisins (or unsweetened dried cranberries) 
¼ cup chopped raw pecans

Preparation:
1. Preheat oven for 350° F.
2. Lightly coat baking sheet with spray. Set aside.
3. Combine oats, pumpkin pie spice, and salt in a medium bowl; mix well.
4. Add pumpkin, maple syrup, raisins, and pecans; mix well.
5. Drop by rounded Tbsp. onto prepared baking sheet; flatten cookies with a spatula.
6. Bake for 14 to 15 minutes or until firm.

Nutritional Information (per serving):

Calories: 103

Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 67 mg

Carbohydrate: 18 g

Fiber: 3 g

Sugar: 9 g

Protein: 2 g

Pumpkin Coconut Custards Step into fall with these pumpkin custards made with cinnamon, ginger, nutmeg, and a touch of coconut extract. Total Time: 1 hr. Prep Time: 10 min. Cooking Time: 50 min. Yield: 8 servings Ingredients: 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground nutmeg ½ tsp. fine sea salt 4 large eggs, beaten ½ cup pure maple syrup (or raw honey) ½ tsp. pure coconut extract 1 (15-oz.) can pumpkin puree ¾ cup canned coconut milk ¾ cup unsweetened almond milk Preparation: 1. Preheat oven to 300° F. 2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside. 3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend. 4. Add spice mixture and pumpkin. 5. Gradually add coconut milk and almond milk; whisk to blend. 6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13x9-inch baking pan; fill pan with 1-inch hot water. 7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve. Nutritional Information (per serving): Calories: 153 Fat: 7 g Saturated Fat: 5 g Cholesterol: 93 mg Sodium: 202 mg Carbohydrate: 19 g Fiber: 2 g Sugar: 14 g Protein: 5 g

Apple Crisp
This savory dessert features the rich flavor of baked apples, walnuts, oats, and a touch of maple syrup.

Total Time: 1 hr. 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 4 servings
Ingredients:
4 cups peeled, sliced apples
2 Tbsp. pure maple syrup, divided use
1 tsp. ground cinnamon, divided use
½ cup old-fashioned rolled oats
¼ cup finely chopped raw walnuts
Preparation
1. Preheat oven to 375° F.
2. Combine apples, 2 Tbsp. maple syrup, and ½ tsp. cinnamon in a medium baking dish; mix well. Set aside.
3. Combine oats, walnuts, remaining 1 Tbsp. maple syrup, and remaining ½ tsp. cinnamon in a medium bowl; mix well.
4. Top apple mixture with oat mixture. Bake for 25 to 30 minutes or until apples are soft.

Nutritional Information (per serving):

Calories: 168

Fat: 6 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 2 mg

Carbohydrate: 29 g

Fiber: 3 g

Sugar: 17 g

Protein: 3 g