Imagine biting into a delectable dessert rich with complex flavor that not only excites your taste buds, but also promotes good health. Rebecca Katz’s newest cookbook, The Cancer-Fighting Kitchen, is filled with everyday recipes that embrace “the power of yum,” binding excellent nutrition with fabulous flavor. Here are two of Katz’s scrumptious, antioxidant-rich sweet treats.
Almond Muffin Mania (makes 24 mini muffins)
1 1/2 cups almond meal
1/2 cup spelt flour
1 tablespoon baking powder
1/8 teaspoon sea salt
1/3 cup agave nectar
1/2 cup mashed banana
1/4 cup organic milk, almond milk, rice milk, or soy milk
2 organic eggs
1/4 cup unrefined virgin coconut oil
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla
Preheat the oven to 350 degrees F. Prepare a mini muffin tin by generously oiling each cup.
Combine the almond meal, spelt four, baking powder, and salt in a bowl and stir with a whisk until very well combined. Separately, combine the agave nectar, mashed banana, milk, eggs, oil, almond extract, and vanilla and whisk until smooth. Add the wet mixture to the dry and mix well with a rubber spatula.
Spoon the batter into the muffin cups filling each about three quarters full. Bake for 13-15 minutes, until muffin springs back when touched in the center. Let cool on a wire rack for 15 minutes., then gently run a knife or a small offset spatula around the sides of the muffins to loosen them before turning them out.
Variations: Katz provides recipe variations for chocolate orange muffins and ginger lemon muffins. Purchase her book to get the details!
Prep Time: 7 minutes Cook Time: 15 minutes (plus time to cool) Storage: Store in an airtight container at room temperature for 5-7 days or in the freezer for 2 months. Per Serving: Calories: 100; Total Fat: 6.4g; Carbohydrates: 8g; Protein: 3g; Fiber 1g; Sodium: 75mg
Great Pumpkin Custard
1 cup canned pumpkin puree
3/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cardamom
Pinch of freshly grated nutmeg
2 organic eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup organic milk or soy milk
Preheat the oven to 325 degrees F.
Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into six 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.
Prep time: 5 minutes Cook time: 60 minutes Storage: Store in an airtight container in the refrigerator for 3 days. Per Serving: Calories: 110; Total Fat: 3.2g; Carbohydrates: 18g; Protein: 4g; Fiber: 1g; Sodium: 240mg
