MINI ALMOND CLEMENTINE BUNDT CAKES WITH CREME FRAICHE GLAZE

I'm a big fan of cakes – specifically tea and breakfast cakes that are easy to make and don't involve tiers or frosting.  They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning.   That's my favorite way to bake - on a whim when I miraculously have all the ingredients I need.

It's been a long Winter, and as much as I've had a complete love affair with citrus, I'm so looking forward to the Spring/Summer produce ahead.  (I mean, remember red currants?) The weather is finally starting to reflect that it's straight-up Springtime and I'm ready for some real fruit.  Rhubarb, I'm comin for you...

Mini Almond Clementine Bundt Cakes (Makes 6 mini bundts) Gluten-free

• 1 3/4 cup almond flour
• 1/4 cup sorghum flour
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 6 tablespoons coconut oil or butter (melted and cooled)
• 3 eggs
• 2 teaspoons vanilla extract 
• Zest of 3 clementines/mandarins

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, tapioca flour, baking soda and salt.

In another small bowl, whisk together maple syrup, eggs, vanilla, zest and coconut oil or butter.  Slowly combine wet with dry, folding batter to combine well.

Add batter to well-greased bundt pan, making sure each is three-quarters full.  Bake for 20-25 minutes or until browned around the edges.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

Creme Fraiche Glaze

• 1 cup confectioners sugar, sifted
• 1/3 cup creme fraiche
• 2 tablespoons clementine juice

In a medium-sized mixing bowl, whisk together sugar, creme fruit and mandarin juice.

NOTES: I used a mini bundt pan, but you can use any cake pan or even a muffin tin to make “mini cakes”.  Also, feel free to use any citrus here - any mandarin, navel orange or meyer lemon would be great.  Creme Fraiche can also be subbed for mascarpone or cream cheese.

THIS POST WAS ORIGINALLY SHOT FOR H&M !

PISTACHIO PESTO & GOAT CHEESE FRITTATA

Brunch is my favorite meal for entertaining, and not just because  I just love breakfast food. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.

PESTO & GOAT CHEESE FRITTATA (GLUTEN-FREE) Serves 4 - 6

• 9 eggs
• 1/3 cup almond or hemp milk, unsweetened
• 2 garlic cloves, minced
• 1 lemon, zested
• 1/2 medium red onion, small dice
• 3-4 oz. goat cheese, broken into chunks
• 1/4 cup pesto (store-bought or use recipe below)
• Handful of baby arugula
• A few basil leaves, torn
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

TOASTED PISTACHIO BASIL PESTO (MAKES APPROXIMATELY 1 CUP)

• 2 large handfuls basil leaves, de-stemmed
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmesan, freshly grated & packed
• 1/2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE

As much as I love any and all baked goods (especially homemade) doughtnuts have never been my go-to.  I realize deep-fried, sugar-covered things are generally liked by literally everyone, but for me, they don't always have a ton of flavor.  

Not these little guys, though.  I've been obsessed with this amazing combination after trying the famous Ovenly Loaf and decided to test out my new mini doughnut pan while I'm at it.  This recipe makes over two dozen mini doughtnuts, but I promise you won't be able to keep them around long.

PISTACHIO CARDAMOM DOUGHNUTS WITH MASCARPONE GLAZE (Gluten-free) Makes 26 Mini Doughnuts

• 8 oz. shelled pistachios
• 3/4 cup almond meal
• 1/4 cup brown rice flour
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut sugar or brown sugar
• 6 tablespoons ghee or butter, melted and cooled
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom

Preheat oven to 325 degrees.  Add pistachios to a food processor and pulse until ground into a meal / gritty flour (makes 1 cup pistachio meal).  In a large mixing bowl, whisk together pistachio meal, almond flour, brown rice flour, tapioca flour, baking powder, coconut sugar and salt.

In another small bowl, whisk together eggs, vanilla, zest and butter.  Slowly combine wet with dry, folding batter to combine well.

Using a pastry bag, pipe batter into well-greased mini doughnut pan, making sure each is three-quarters full.  Bake for exactly 10 minutes.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

MASCARPONE GLAZE:

• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond or hempmilk
• 2 tablespoons mascarpone cheese
• 1/4 cup pistachios, roughly chopped

In a medium mixing bowl, whisk together first four ingredients until smooth and well-combined.  Dip doughnuts into glaze and set on a cooling rack over a baking sheet.  Before glaze has set, sprinkle each doughnut with pistachio.  Serve &/or eat immediately!