Giant Flourless Chocolate Cashew Muffins Food

GIANT FLOURLESS CHOCOLATE CASHEW MUFFINS

Giant Flourless Chocolate Cashew Muffins image

I love to make these in a giant muffin pan (that holds six, instead of the usual 12) for a fabulous oversized muffin, but you can also make them in a regular muffin tin or even a loaf pan.

Provided by Alejandra Ramos

Categories main-dish

Time 40m

Yield Makes 6 giant muffins (or 12 regular muffins)

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
1 1/2 cups smooth cashew butter, slightly warmed
5 large eggs
2/3 cup maple syrup or honey
2/3 cup unsweetened cocoa powder, sifted
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F. Grease a 6-cup jumbo muffin tin with nonstick cooking spray.
Microwave the cashew butter in 30-second increments until it is slightly warm and easy to stir.
Beat together the cashew butter and eggs with an electric mixer fitted with the paddle attachment until smooth and fluffy, about 5 minutes. Beat in the maple syrup, cocoa powder, vanilla, baking soda and salt until the mixture is smooth, thick and glossy (like a brownie batter).
Pour the batter into the prepared muffin tin and bake until the muffins puff up, the tops are cracked and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack.

GLUTEN-FREE CASHEW OATMEAL CAKE

Gluten-Free Cashew Oatmeal Cake image

Provided by Alejandra Ramos

Categories dessert

Time 1h15m

Yield one 9-inch cake (about 8 servings)

Number Of Ingredients 11

Ingredients

Unsalted butter or olive oil, for greasing
2 cups coarsely ground raw cashews
1 cup turbinado sugar or coconut palm sugar
1/3 cup coarsely ground gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs, beaten well
1/2 cup olive oil
1 whole vanilla bean, scraped or 1 tablespoon vanilla extract
1 teaspoon pure orange extract, optional
Confectioners' sugar, for garnish, optional

Steps:

Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.

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