Apple_Cake_2

Topped with fresh apples and tart lemon sauce that soaks into the not-too-sweet cake.

This is a modified version of an apple cake recipe from the book, Cook Right 4 Your Type, a book that teaches about eating according to your blood type. It’s filled with a lot of great recipes and lists of foods that you should eat or avoid according to your blood type (A, B, AB, or O). I’ve tried this diet a few years ago and it certainly has helped reduce my fatigue, get rid of the constant bloated feeling I always had (even after eating only half the food on my plate), and drop a few pounds without having to count calories.

This version of the Blood Type Diet’s apple cake has a blend of flours, the addition of yogurt, and brown sugar instead of white  in the batter. I made a few other tweaks to enhance the flavor and texture without making it too sweet. This cake would be a wonderful alternative to a breakfast muffin and is terrific with afternoon tea. The fresh apples and tart lemon flavor are perfect with a touch of cinnamon and tastes great while still piping hot from the oven.

Apple_Cake_1

Invert the cake onto a plate and serve while still steaming.

Upside Down Apple Cake, serves 9
If you don’t have oat or buckwheat flour you can just use spelt or all-purpose flour

Ingredients:

1/3 cup unsalted butter
1 cup spelt flour
1/2 cup oat flour
1/2 cup buckwheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, divided (make sure it’s nice and fragrant!)
1/2 cup nonfat Greek-style yogurt (like Chobani)
1/2 cup vanilla almond or soy milk
2 eggs, beaten
2 teaspoons vanilla extract
2-3 apples, peeled, cored and sliced
1/3 cup granulated sugar
zest from 1 lemon
1/3 cup fresh-squeezed lemon juice

Directions:

Preheat oven to 350 degrees. In a square 9″x9″ baking dish or round cake pan, melt butter in oven.

While butter is melting, combine dry flours, brown sugar, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.

In a separate bowl, combine yogurt, milk, eggs, and vanilla. Remove baking dish from oven, pour in 1/4 cup melted butter and leave the rest in dish. Combine with a wire whisk.

Make a well in center of dry ingredients, pour in wet ingredients, fold with a spatula to combine, do not over mix.

Arrange sliced apples on bottom of buttered baking dish in overlapping pattern. Sprinkle with granulated sugar and 1/2 teaspoon cinnamon. Drizzle lemon juice over apples.

Gently pour cake batter into pan, ensuring all apple slices are covered. Bake for 20-22 minutes or until toothpick inserted halfway in center of cake comes out clean. Enjoy immediately.

Our theme for October’s Recipe Redux has to do with one of my favorite colors: orange! “Orange You Glad It’s Fall?” I certainly am!

Markets are plentiful with the colors of autumn including pumpkin, carrots, squash, sweet potatoes and even golden beets. Not only are these produce bursting with fall flavors but they are also chocked full of carotenoid antioxidants.

No matter how they look, pumpkins are loaded with carotenoids!

What’s a car…carrot…caroten…that thing you said? ker-ROT-n-oids are plant pigments that your body converts into vitamin A. Fruits and veggies in red, orange, and yellow (hey, fall colors!) have various concentrations of this. Even leafy greens like kale and spinach contain the yellow carotenoid hidden beneath a healthy concentration of chlorophyll. Vitamin A helps protect your cells against damaging free radicals, improves your immune system…and you know the old saying about how carrots are good for your eyesight? Well with all that beta-carotene,  there just might be some truth to what mom used to say at dinner time!

After making the Chocolate Pumpkin-Coconut Pudding for the “How to Tofu” challenge sponsored by the National Soyfoods Council, not only have I been eating a lot of tofu (and scrapping several failed recipes), I’ve been craving the delicious taste of pumpkin. So much so that I’d like to share two pumpkin recipes with you today!

Recipe 1: Pumpkin Coconut Muffins
I love baking with spelt flour. It’s more substantial than regular white flour but can still result in tender cakes with the addition of fats, such as coconut oil. Plus, if you’re sensitive to wheat products but not allergic, spelt flour is easier on your stomach. Here I’m using several coconut ingredients: coconut extract, coconut milk, coconut oil, and dried coconut. Am I coo coo for coconut? You bet!

I asked my husband what he thought of these and he said, “It tastes like windmill cookies (spekulaas)…in cake form!”

mini pumpkin coconut muffins

Pumpkin Coconut Muffins
These tender muffins are filled with warm spices and delicate coconut flavor. 

Ingredients:

2 cups spelt flour (or regular all-purpose flour)
3/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon*
1 teaspoon ground ginger*
1/2 teaspoon nutmeg*
1/2 teaspoon allspice*
1/2 teaspoon salt
1 cup organic (or non-organic) pumpkin puree
2 eggs
1 teaspoon coconut extract
1/2 cup organic virgin coconut oil, melted (or cooking oil)
1/2 cup organic coconut milk, such as Native Forest Organic Coconut Milk (or almond milk, soy moo or moo juice)
unsweetened coconut flakes

*alternatively, use 4 teaspoons pumpkin pie spice

Directions:

Preheat oven to 325 degrees. Spray muffin tins with nonstick spray or line with paper baking cups.

In a large mixing bowl, combine dry ingredients with a wire whisk. Set aside.

In a medium mixing bowl, combine wet ingredients until well blended. Add to dry ingredients (mixture will be thick).

Spoon mixture into prepared muffin pans until 2/3 full. Sprinkle with coconut flakes. For mini muffins, bake for 10-12 minutes. For regular sized muffins, bake for 12-15 minutes or until toothpick inserted into center of muffin comes out clean. Makes  approximately 20 regular muffins, 40 mini muffins.


Recipe 2: Pumpkin Risotto:
After buying a few pumpkins at Frog Pond Produce Stand to decorate our front door I had pumpkins on my mind…again. I wanted a cozy, comforting pumpkin dish for dinner. What could be cozier than a creamy risotto?

Warm up a chilly evening with this creamy pumpkin risotto.

Creamy Pumpkin Risotto, serves 2
Sage, nutmeg and allspice makes this dish warm and savory with a bit of heat from red pepper flakes.

Ingredients:

1/2 pie pumpkin, seeded (about 1 – 1 1/2 pounds)
cooking spray
2 teaspoons olive oil
1 chicken breast, cut into bite-sized pieces
1/2 cup white onion, finely chopped
3/4 cup arborio rice
1 quart (32 ounces) chicken broth
1/2 teaspoon salt, divided
1 teaspoon dried sage, divided
1/4 teaspoon red pepper flakes
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Directions:

Preheat oven to 400 degrees. In an 8″x8″ pan, add 1/2″ water. Place pumpkin cut side down in pan, carefully score with a knife. Spray outside with cooking spray. Bake for 25-30 minutes or until soft. Let cool for a few minutes, drain any remaining water from baking dish. Peel off pumpkin skin (I actually like to eat it!) and mash the filling in the baking dish with a fork. Set aside.

After the roast.

Pumpkin is very tender, removing skin and mashing with fork will be a cinch.

In a large frying pan, heat cooking oil over medium heat. Add chicken, cook for 1 minute. Add sage and salt, cook 2 minutes more, stirring frequently. Add onions, cook for 1 minute. Transfer to bowl and set aside.

In the same frying pan over medium heat, add risotto and 1/2 cup chicken broth. Stir and cook until liquid is absorbed, adding 1/2 cup more each time but don’t let the pan dry out. Stir frequently and keep adding broth and cook for 20 minutes. Risotto should be chewy, almost done.

If you like, replace 1/2 cup of the broth with a wheat beer or white wine.

After 20 minutes add half of roasted pumpkin (about 1 cup) to risotto, stirring well. Add rest of pumpkin, remaining sage and salt, and red pepper flakes and nutmeg, stirring well for 2-3 minutes. Stir in cooked chicken and onions and cook until heated through, about 2 minutes more. Add more salt to taste.

Serve on a bed of spinach or lightly steamed kale, topped with roasted pumpkin pieces. Enjoy!

Check out other nutritious fall favorites from fellow Recipe Redux members:


Instead of frosting, top a generous slice of carrot apple ginger cake with tangy goat cheese drizzled with ginger agave syrup.

Hoppy Easter, everyone! I hope you are enjoying your beautiful Easter morning and  celebrating Easter in your own special way. I woke up a little early to test out a cake recipe I’ve only baked once before, and the reason I’ve only baked it once is because of the amount of oil and sugar in the recipe. It’s a delicious cake spiked with freshly grated ginger, and tastes best right out of the oven, but it seems crazy to have 1 1/3 cups of oil in a cake recipe! I wanted to keep the flavor but reduce the fat, so I did a bit of improvising, thanks to a tip from a Cooking Light contest winner over 10 years ago. Instead of using oil or applesauce (as the substitute,) a jar of carrot baby food was used to add moisture. Clever, isn’t it? Hoping it will work with this recipe, I substituted a 6-oz jar of sweet potatoes baby food for almost 1 cup of oil. Because of the added sweetness, I reduced the sugar from 1 1/2 cups to 1 cup. I also added some apples and a little cinnamon, which can be increased if you want a “warmer” flavor, or omitted if you prefer a spicier, ginger taste.

My husband and I had this for Easter breakfast and I was happy to see he went back for seconds! The cake is moist and fragrant, and the tangy goat cheese is the perfect compliment to the light sweetness of the carrot cake . I think I’m ready for another slice…

Carrot Apple Ginger Cake

2 cups spelt flour (or all-purpose flour)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups shredded carrots
2 cups peeled and chopped apple (about 1 large)
1 cup light brown sugar
1/2 cup canola or vegetable oil
1 6-oz jar sweet potato baby food
4 eggs, lightly beaten
3-inch piece fresh ginger, peeled and grated (use a 2-inch piece for less intense ginger)
2/3 cup chopped walnuts or pecans
goat cheese
ginger agave syrup (inspired by Veggie Nook’s recipe here)

Preheat oven to 325 degrees. Grease and flour a bundt pan or two 8-inch round cake pans.

In a large mixing bowl, mix dry ingredients until well-combined. In another larger bowl, combine carrots, apple, sugar, oil, sweet potato bay food, eggs and ginger. Add half of dry ingredients to carrot mixture, mix well. Add remaining dry ingredients and combine well, but do not overmix. Sprinkle chopped walnuts or pecans in bottom of bundt pan or two 8-inch round cake pans. Fill pan(s) and bake for 45 minutes or until toothpick inserted comes out clean. Let cool and remove cake from pan(s). Top with a dollop of got cheese and drizzle with agave syrup, add extra nuts, if desired.

Cute min-bundt cakes are just the right size for one.

sweet and spicy ginger agave syrup