Trace Bakes

Coconut Pineapple Cake

Coconut Pineapple Cake

Coconut Pineapple Cake – nothing tastes more like summer than the flavors of coconut and pineapple, each bite reminds me of sitting on a tropical beach enjoying the crashing waves and sunshine!

This cake is so delicious you’ll want to eat more than one piece. The great thing, no refined sugars, gluten free and dairy free! If you or your family has any food intolerances, this cake will is one of the best!

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Ginger Peach Crisp

Ginger Peach Crisp

Ginger Peach Crisp

Ginger Peach Crisp

I walked into the grocery store yesterday and the produce department is filled with delicious fresh fruits. I was particularly drawn to a beautiful display of tree-ripened peaches. They were large, plump and have a wonderful aroma. Not sure what I would bake with them, I knew I had to take some home!

After reviewing all my options, I decided to have a try at Peach Crisp. I know that ginger is a wonderful taste with peaches, so I thought I would add some ginger to the peach compote mix. Rather than using refined sugar, I opted once again to make my compote with maple syrup! Worked wonderfully and make a nice thick syrup.

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Mini Strawberry Meringue Tortes

Making bite size desserts is one way to keep the calories in check. And there is nothing better than strawberry preserves and meringue atop an almond crust.

I used my almond flour base for the crust, simple and easy to make. Then I made a delicious strawberry preserves using maple syrup rather than refined sugar. The meringue is also sweetened with maple syrup.

What I’m learning using almond flour as a base for many of my bakes (Lemon Bars) and others…  Continue reading “Mini Strawberry Meringue Tortes”

Lemon Bars

Lemon Bars

 

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Lemon Bars are one of my favorites. I’ve been doing a lot of experimenting with alternative ingredients again this past week and came up with a recipe that is super delicious. Lemon Bars, a very refreshing and sweet dessert, without refined sugars and gluten-free.

I used a base of blanched almond flour and maple syrup. Coconut oil doesn’t work so well, so I stuck with grass-fed butter. The results were fantastic.

Taking from the traditional lemon bar recipe I have from my grandmother, I not only substituted the sugar with maple syrup, I also added a tropical twist with unsweetened coconut flakes as part of the top crumble. So refreshing.

The biggest differences that I have noticed is the consistency of the cake/cookie base being softer than it’s flour counterpart and the lemon curd isn’t as yellow because of the maple syrup. It does firm up overnight or once completely cooled. I would also put in the refrigerator for longer storage. These two differences didn’t impact the taste!

I hope you like this version of lemon bars as much as my family has!

Enjoy the bake!

Trace

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Lemon Bars Recipe

Lemon Curd

3/4 cup maple syrup

6 tbs lemon juice

1 tbs of lemon zest

2 tbs cornstarch

6 egg yolks beaten

1/2 cup grass-fed butter cut up

Combine the maple syrup, lemon juice, lemon zest and cornstarch in a sauce pan. Over medium heat bring to a boil, this will happen quickly so keep a good watch. Stir for about 1 – 2 minutes until thick, then in a separate bowl, add a little at a time of the hot liquid to the beaten egg yolks to temper the eggs and not turn to scrambled eggs. Once half of the hot liquid is incorporated, then add the egg yolk mixture to the remaining liquid in the sauce pan. Over low heat stir until completely combined and thick. Remove from the heat and add the butter and stir until melted. Let cool and then set aside.

I cooled my curd overnight, but you could use after about an 30-60 minutes of cooling.

Cake/Cookie Base

1 cup softened grass-fed butter

3/4 cup maple syrup

3 cups blanched almond flour

1 tsp baking powder

In a mixing bowl, combine the softened butter and the maple syrup until combined. Then add the almond flour/baking powder to slowly to the butter mixture until fully mixed.

In a prepared 13 x 9 x 2 greased pan or a torte pan, spread the dough evenly and bake for about 15-20 minutes at 375 degree oven. Or until edges and top are slightly brown.

Remove from oven and let sit for a few minutes before spreading your lemon curd overtop, being careful to not “tear” the dough from spreading too hard. Spread curd until you leave just a little edge all around.

For the crumble, mix 2/3 cup flour, 2/3 cup unsweetened coconut flakes, 1/2 slivered almonds, 1 tbs of softened butter. Using your fingers, completely combine the ingredients in a bowl until thoroughly combined and not large portions of butter remain.

Sprinkle the crumb on top of the curd. Bake for another 8-10 minutes or until the crumb becomes a bit browned. Remove and cool the pan on a wire rack. Cut into squares and serve.

Enjoy!

Pumpkin Power Muffins

Pumpkin Power Muffins

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Continuing on this journey of working with alternative ingredients, I have found great pleasure in working with almond flour, maple syrup and eggs as my base for a majority of my alternative ingredient bakes. Adding ingredients to this base to generate flavors I love has been a lot of fun.

Today, I made Pumpkin Power Muffins. These great muffins are perfect with morning coffee and compliment my power meal of scrambled eggs, turkey bacon, nonfat greek yogurt and granola. It gives me the perfect sweet balance to my breakfast and offer power punching nutrients! And most of all, the pumpkin flavor along with the cinnamon and coconut oil makes for a delicious treat anytime of the day!

These adorable muffins only take a few minutes. The papers are from Simply Baked, one of my favorite baking supply companies. They are wholesale, but you can find their products with a simple google search at a popular retailer. The smell radiating from the oven is heavenly. Enjoy the bake!

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Pumpkin Power Muffins Recipe

4 tbs coconut oil melted

1 cup pumpkin puree

1/2 cup pure maple syrup

2 large eggs

2 cups almond flour

1 tbs ground cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Combine the oil, pumpkin, maple syrup in eggs. Combine the dry ingredients in a separate bowl. Pour the dry ingredients into the wet until fully combined.

I used two ice cream scoops full for each cup and the recipe yields 6 muffins.

Bake for 30 – 35 minutes for 350 degrees.

Let cool and serve!

Nutrition Facts
Servings: 6
Amount per serving
Calories 228
% Daily Value*
Total Fat 12.9g 17%
Saturated Fat 6.7g 34%
Cholesterol 55mg 18%
Sodium 270mg 12%
Total Carbohydrate 24.4g 9%
Dietary Fiber 2.8g 10%
Total Sugars 17.4g
Protein 4.4g
Vitamin D 5mcg 26%
Calcium 48mg 4%
Iron 1mg 7%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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