SWEET TREATS FROM GO GENTLY
We rounded up some of the most delicious dessert recipes we’ve shared on our Go Gently instagram for your ease and enjoyment. Happy baking Earthlings!
Go Muffins
Similar to my Go Bars, I made these so I could have an easy ready to go breakfast that was still homemade and not overly priced or packaged.
Ingredients:
120g plain all purpose flour
85g wholewheat flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
170ml any milk
160g dark brown sugar
2 eggs
100ml or ½ cup coconut oil, melted
Zest of one orange
80g / 1 grated medium apple
100g / 2 to 3 grated carrots
90g roasted walnuts
110g raisins
Instructions:
Preheat your oven to 350F or 175C. Mix the dry ingredients in a bowl: flours, baking soda, baking powder, cinnamon, ginger, and salt. In a separate bowl mix the milk, sugar, and eggs. Once combined, add coconut oil, orange zest, grated carrots, grated apple, add most of the raisins and walnuts but leave some for the toppings. Fold the dry mix into the wet mix bowl. Try not to over mix, be gentle. Pour mixture into muffin tins, sprinkle with the remaining walnuts and raisins. Bake for 20-25 minutes. Let cool for 5-10 minutes then transfer to a cool surface and allow to cool further. Store in an airtight container in the refrigerator.
Blueberry Almond Cake
This recipe is especially dear to my heart as it was actually the first post I ever made in our Go Gently instagram. I made this particular cake with berries I had frozen during the summer months so that we could enjoy those flavours in the midst of winter.
Ingredients:
250g almond flour
3 eggs (or 200ml nut milk)
3 tbsp maple syrup
1 tsp vanilla
½ tsp baking powder
½ tsp baking soda
Pinch of salt
350g of berries
1 tsp cinnamon
2 tbsp maple syrup
Instructions:
On the stove heat your frozen blueberries, maple syrup, and cinnamon until they form a thick consistency. Mix together all of your dry ingredients and then all of your wet ingredients in separate bowls. Add the wet ingredients to the dry ones and mix. Pour your batter into a cake pan and top with the blueberry mixture. Bake at 350F for 20-30 minutes. I like to serve this with ice cream or yogurt on the side. Enjoy!
Citrus Loaf
This past winter I was marveling over the fact that citrus season comes around in the exact moment we find ourselves more susceptible to illness. As an ode to nature’s perfect timing I developed this gluten and dairy free recipe.
Ingredients:
4 large eggs or flax eggs
1/2 cup sugar
2 tsp lemon zest, or any citrus
1/4 cup fresh citrus juice
1/4 cup olive oil
1 1/2 cup almond flour
1 tsp flax meal
1/4 tsp sea salt
2 tbsp raw honey or maple syrup
2 tbsp citrus juice
Lemon slices for garnish
Instructions:
Preheat oven to 350F. Grease an 8” cake pan with butter, olive oil, or coconut oil. In a mixing bowl, mix your eggs and sugar together. Next, add in your citrus juice, zest, and olive oil. Mix together your dry ingredients and then add to the wet mixture. Pour the batter into your cake pan. Bake the cake for 30 minutes or until it has a golden top. In a saucepan, combine your honey and citrus juice over low heat until it becomes a syrup. Once the cake is out of the oven, drizzle this mix over the cake and garnish with citrus slices.
