Triple Coconut - Citrus Olive Oil Cake

This is a current redo of a recipe I concocted and posted 4 years ago that I named Mediterranean Olive Oil Cake. I discovered, sadly -AFTER- my trip to Italy, that a lemon version of this is a classic all over Italy and neighboring countries. Wish I had known this in 2005, I would have tried several variations while I was in Florence. It's a not-too-sweet cake perfect for morning coffee or tea, or anytime. . .

Preheat your oven to 350° In a large glass bowl, whisk together:

1c unbleached all purpose flour

1/2c coconut flour

1/2 Tablespoon baking powder

1/2 teaspoon Himalayan pink salt
1c shredded, sweetened coconut 

In your blender jar, blend the following on high until smooth:

1 whole seedless lemon
1 whole Cutie type Mandarin orange
~ scrub and cut the lemon and orange in pieces
~ removing the ends, centers and any seeds

3 lg. pasture raised eggs

3/4c coconut sugar
~ or dark brown sugar

1/2c single source EVOO
~ or if you'd rather. . .1/2c melted coconut oil

1/2c coconut milk

~ from a half-gallon carton or canned

3/4t pure vanilla

When the oven is preheated, pour the blender ingredients into the flour mixture in the big glass bowl. Stir and fold together until everything's well combined.

Pour the batter into an 9" x 11" glass baking pan that's been buttered and sugared for a sweet crunch on the crust! Bake at 350° for 35 minutes - check for doneness with a toothpick. Cool before slicing and serving. . .Lin

Fruity-Nutty Coconut Granola

Combine everything - except the fruit - in a large glass bowl. I decided against the sesame seeds.

Preheat your oven to 275° and line a large, edged, baking sheet with parchment paper.

2c whole mixed nuts - then chop them

3c organic quick rolled oats

1c unsweetened coconut 

1/2T pumpkin pie spice

1//2 coconut sugar

a good shake (1/4t or so) of salt

1/4c ground flax seed

1T real vanilla or almond extract

1/3-1/2c unrefined solid coconut oil - melted, then measure

2c of your favorite dried fruit(s)

Bake this for about an hour, carefully stirring about half way through. When toasted and cooled to room temperature, add the craisins and tart cherries. Golden raisins, chopped dried apricots, papaya, or mango could also be substituted. Mix together well, then package in zip type bags.

This will be perfect with some plain, whole milk Greek yogurt. It's already pretty fruit-heavy, but, if you want, you could add some big beautiful blueberries now, frozen or fresh. . .Lin

Apple Berry Fruit Sauce

2 big Envy apples, scrubbed

2c frozen pineapple

2c frozen berries

1T coconut sugar

1t pumpkin pie spice

1c water

juice of 1/2 lemon

Core and chop the apples. Cut up the cherries, strawberries and pineapple, leaving the blueberries whole.

Add the rest of the ingredients and bring to a simmer. Cook in this way, covered for 10 minutes then check the apples for doneness. Everything should be softened enough to mash. If not add another 5 minutes of cooking time.

This is a nice change from plain applesauce and a good way to use up frozen fruit. . .Lin

Hazelnut Craisin Mango Cake-Bread

Preheat the oven to 350°. Grease a bundt cake pan with butter or coconut oil.

Dust it with hazelnut flour, or use spiced turbinado sugar. This will give the finished cake-bread a crunchy-caramelized crust.

In a large glass bowl, whisk together:

1c oat 'flour'*

1⅓c corn flour

3/4c hazelnut flour

2T pumpkin pie spice

1/2T baking powder

1/2T baking soda

1t salt

*I made oat flour out of quick rolled oats, in my mini food processor. I was originally thinking this would have walnuts, but I discovered I was out of those. The hazelnut flour is made only of ground hazelnuts, so they added a bit of nutty flavor, just not the crunch.

In another glass bowl or large container, whisk together the wet ingredients:

1/2c oat milk

3/4c light olive oil

2T Mexican vanilla

2/3c coconut sugar

2/3c organic cane sugar

3 lg. pasture raised eggs

1½T fig balsamic vinegar

When these are well combined, and fluffy, add the fruit:

3/4c craisins or raisins

1 can drained diced mango

Pour the liquid ingredients into the dry bowl, working quickly; using a silicone spatula; mix everything together, and pour into the prepared pan. Bake 1 hour, cool until at room temperature or cooler, before flipping onto a serving platter ("or it will break apart," says the voice-of-experience) This is a good anytime snack, breakfast or dessert. . .Lin