Tag: sweets

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Chocolate, Toasted Almond and Extra Premium Olive Oil Shortbread

Ingredients

2 cups all-purpose flour
1/4 cup almond flour, ground from toasted, blanched almonds3/4 cup powdered sugar + 2 Tbs.
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup very fresh, Ultra Premium extra-virgin olive oil such as Picual 
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Whisk salt, flour, finely ground toasted almonds, cocoa, and powdered sugar in a medium bowl until thoroughly combined.

Using an electric mixer, beat butter in a large bowl until creamy. With mixer running, slowly pour in olive oil; mix well, then gradually add granulated sugar and vanilla extract. 

Slowly stir in flour mixture until just blended. Form dough into a large ball, flatten in to a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Remove the dough and allow to sit at room temperature for 20 minutes.

Preheat the oven to 375. 

Press the dough in to an ungreased 11″ fluted tart pan with removable bottom. Bake for 15-17 minutes until slightly firm to the touch. As soon as the pan is removed, take a very sharp knife and carefully cut the shortbread in to wedges, making sure to slice completely though the dough. Allow to cool completely and remove from tart pan.

Dust with additional powdered sugar. 

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No Bake Energy Bites

Ingredients:

  • 1 cup (dry) oats (Trader Joe’s has great rolled oats that are gluten free)
  •  1/2 cup all natural almond butter (Oli + Ve sells NaturAlmond butter that is a top seller!) or peanut butter
  • 1/2 cup ground flaxseed
  • 1/2 cup dark chocolate chips
  • 1/3 cup local honey (Oli + Ve sells Savannah Bee honey) or agave
  • 1/3 cup shredded coconut (this is optional) 
  • 1 tsp. vanilla

Preparation: 

Mix all ingredients together, form in to bite sized pieces and place in the fridge! Seriously, these are so addicting! 

Recipe yields roughly 12 bites, depending on how big you make them.

Courtesy of Caitlin Davidson

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Lemon Blueberry Pops

Ingredients:

  •  2 cups fresh whole blueberries, washed
  •  1 t. grated lemon zest
  •  2 T lemon fused olive oil
  •  1 cup whole milk yogurt
  •  1/2 cup honey

Place the blueberries in a medium saucepan over medium heat along with 2 T of water, the lemon zest, and honey.

Heat blueberries and simmer for approximately 2 minutes.

Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended (an emersion blender works great).  When the mixture is at room temperature, portion into molds and freeze.

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Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

INGREDIENTS

  • 2 Cups fresh roasted, organic, unsalted peanuts
  • 1/2 tsp. sea salt (optional)
  • 1 Tbs. granulated sugar (optional)
  • 1/2 cup High Oleic, High Polyphenol Olive Oil, such as Oli+Ve’s Hojiblanca, Coratina or Picual

DIRECTIONS

Place the peanuts in the jar of your blender. Add the salt and sugar, if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks

Makes 1 1/2 cups natural peanut butter

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Toasted Almond & Lemon Agrumato Cake with Strawberry Preserves

Almond-Lemon Agrumato CakeIngredients:
1 1/4 cups all-purpose flour + more for flouring pan
1/2 cup blanched almonds, toasted and then ground fine in a blender, grinder or food processor
1/2 cup fresh Lemon Agrumato(fused) Olive Oil + more for greasing pan
4 large eggs, beaten
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon baking powder
1/2 teaspoon salt

Preparation:
Preheat the oven to 350 and adjust the rack to the middle of the oven.  
Using agrumato lemon olive oil, grease and flour one 9″ cake pan.
Combine the eggs, sugar, lemon agrumato olive oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer.  
Whisk to thoroughly combine.
Combine the dry ingredients in a separate bowl and whisk to combine.
Add the dry ingredients to the wet ingredients in three batches, whisking after each addition.  
Pour into the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean.  
Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.

Fresh Strawberry Preserve Topping
4 cups washed, hulled, strawberries sliced thin
1 cup granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Combine the strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat.  Bring to a simmer.  Simmer for 7 minutes being careful that the contents do not boil over.  Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream  on each slice (optional)

Serves 10 Reprinted from Rachel Bradley-Gomez