Recipe: Super Simple Summer Salad

Food

One of the things I’ve missed most about living in a pandemic is going out to eat. I am a self-confessed food snob and there’s nothing I love more than a delicious meal served in a special restaurant. I also have so many friends in the restaurant industry and I hate to see them struggle.

At the same time, I do have a renewed relationship with my kitchen. Prior to the pandemic, cooking had really fallen off my to-do list. It had started to feel impossible. But with this new slow pace of life and nowhere else to go, cooking has become my renewed outlet. It’s funny, I’ve realized it’s like any habit. If you cook at home consistently it just becomes easier, quicker, and more fun. But cooking and food are also all about sharing. I’ve shared a lot of my cooking adventures during quarantine on Instagram – and you may have seen the recipe for the only cake I’m baking while we stay at home.

Today I have a deliciously easy summer salad recipe for you. You can throw it together in no time and it’s a perfect complement to virtually any other dish – grilled chicken or fish, burgers, pork chops, pasta. It’s light and fresh and delicious on hot summer nights (or foggy ones as is most typical in San Francisco this time of year). I hope you enjoy it as much as I do!

Sugar Snap Pea and Fava Salad with Buffalo Mozzarella
adapted from Cook Beautiful by Athena Calderone

Ingredients:
2C sugar snap peas, trimmed and blanched
1.5C fava beans shelled and blanched
Thinly sliced spring onion or shallot (I had a shallot on hand)
Fresh mint, roughly torn
Fresh basil, roughly torn
1 lemon, zest and juice
1.5T champagne or white wine vinegar
Olive Oil
1 Ball buffalo mozzarella
Flaky sea salt and pepper

Directions: Toss together the sugar snap peas, fava beans, mint, basil. Feel free to toss in any other greens you might like – arugula for spice, spinach for sweetness. Whisk together a quick dressing with thinly sliced shallot, champagne vinegar, lemon juice, olive oil and salt. Toss to coat the salad with dressing, tear mozzarella into chunks and scatter through. Sprinkle with lemon zest, a touch more flaky sea salt and pepper before serving.

If you like the look of this salad here’s a link to the cookbook it came from. In fact, here are all the cookbooks I’ve been returning to during Shelter In Place.

SHOP MY GO-TO COOKBOOKS

Simple Beautiful Food

Whole Food Cooking Every Day

Shop now

photography by seth smoot

Avocado, Citrus & Edamame Salad

Entertaining

So what was your vice over the long weekend? Sweets? Booze? Fast food? All of the above? No worries – now’s your chance to get back on the clean eating band wagon. I’m definitely going to be relying on our summer-ready recipes to right my wrongs from the last three days! The salad Sarah has for us this week is as gorgeous as it is delish.

With summer just around the corner, we all want to feel more energized and rock our best bodies by eating mindfully. Salads are the solution to ensure that you are getting all the nutrients you need, while feeling balanced and light. I personally adore this plant-based salad because it provides ample protein from the organic edamame for blood sugar control, beneficial fats from the avocado for satiety (a super food that helps to curb cravings and enhances skin health) and bright leafy greens paired with crunchy celery for added fiber and hydration to keep your insides nice and clean. The fresh citrus really brightens this salad, adding a burst of color and flavor to please your palate. Citrus fruits are packed with the powerful antioxidant Vitamin C, which gives your body a much-needed immune boost to stay vibrantly well.

Most store bought salad dressings are loaded with sugar and impure additives to make them last longer and taste better. However, the homemade dressing that accompany’s this salad is ultra fresh, nutritious and perfectly balanced with a little salt, acidity, sweetness, savory goodness and beneficial fat for maximum flavor.

Mouth watering yet? I just know you’re going to love this clean recipe as much as I do.

AVOCADO, CITRUS & EDAMAME SALAD

Serves 2
Recipe Inspired by Joy The Baker

INGREDIENTS (all organic where possible)

SALAD
• 2 cups leafy greens
• 1 grapefruit, segmented
• 1 cara cara orange, segmented
• 1 cup shelled *organic edamame (organic ensures the edamame has not been genetically modified)
• 2 celery stalks, thinly sliced
• 1 small (or half of a large) ripe avocado, peeled and sliced

DRESSING
• 3 tablespoons finely diced shallots
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon dijon or whole grain mustard
• 2 tablespoons raw apple cider vinegar (ACV)
• 1/4 cup + 1 tablespoon cold pressed extra virgin olive oil
• A pinch of sea salt and freshly ground black pepper (or to taste)

DIRECTIONS

Add all of the salad ingredients to a medium sized mixing bowl. In a small mixing bowl, use a fork to thoroughly whisk all of the dressing ingredients together. Lightly toss the salad with the dressing.

Serve in 2 beautiful salad bowls and enjoy in good company.

For the rest of our healthy summer recipes CLICK HERE

pbotography by joe lee photography // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

Tasty Tuesday: The Ultimate Power Salad Recipe

Entertaining

Did your Cinco De Mayo indulgences spill straight into your weekend and Mother’s Day celebrations? Wait, it was just me?? Well regardless, it’s always a good idea to start the week on the right foot. And this power salad recipe is going to do exactly that! This will keep nachos off your mind for at least a few days!

We all know that during the summer time, we want to keep our bodies hydrated by drinking lots
of water. But did you know you could boost your daily hydration by eating an abundance of raw
vegetables and fresh fruits? This salad not only provides the additional hydration you need, but
it also keeps your GI tract nice and clean as it is packed with fiber keeping your system regular.

Digestion and nutrient absorption is improved with the presence of enzymes in this nutrient dense salad.

Your skin will glow with the presence of the powerful antioxidant Vitamin E, found in both the seeds and the avocado. The avocado is an important addition as it gives you a source of beneficial fats that create a feeling of satiety, curbing cravings and preventing you from overeating during the day. I’m all about mixing textures, so in this beautifully balanced salad, you get the roughage of sprouts, with the crunch of radishes and seeds, with the smooth creaminess of avocado.

The sprouts are a complete super food as they contain a much higher concentration of nutrients to their mature counterparts. They are also rich in chlorophyll, the quality that gives them their bright green color, purifying the blood and gently cleaning your body, leaving you feeling uplifted and energized. The radishes are rich in Vitamin C, for a much-needed immune boost, and similar to the sprouts, they come with their own set of detoxifying properties.

In short, this is the ultimate dish providing you a hefty dose of vitamins and minerals to keep you healthy and happy. The colors pop and the flavors dance on your palate, especially with the tangy miso dressing tossed delicately throughout. Whether you are in a rush or hosting a garden party, this is the perfect “go to” salad.

Recipe inspired by happy hearted kitchen

SPROUT, RADISH & AVOCADO SALAD

Quick and easy
Serves 2

INGREDIENTS (all organic where possible)

SALAD
4 cups sprouts (we used pea, but sunflower and broccoli also work well, feel free to mix)
1 bunch pink radishes, thinly sliced
1 ripe avocado, thinly sliced
2 green onions, thinly sliced
¼ cup of pumpkin and / or sunflower seeds (add more if desired)

DRESSING
½ cup extra virgin olive oil
¼ freshly squeezed lemon juice (add more if desired)
1 ½ tbsp. miso paste (white or yellow)
1 tbsp. raw honey (maple syrup also works well)
1 – 2 tbsp. pure water
Optionally add: 1 tbsp. of tahini and / or ½ tsp. sesame oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Make the dressing first by mixing all ingredients in a small blender until thick and smooth (add
water as desired).

Optionally, add the seeds to a pan over medium heat and lightly toast (stir often to avoid
burning), or simply add them to the salad raw.

Toss the sprouts, radishes, green onion, and seeds in a large salad / mixing bowl with a drizzle of the dressing. Divide into two serving bowls and top with sliced avocado and extra dressing. Salt and pepper to taste.

Enjoy!

Check out the rest of our get-ready-for-summer recipes RIGHT HERE.

photography by joe lee photography, styling by my balance wellness

Tasty Tuesday: {Gluten Free Fig Tart}

Recipes

A few weeks ago we introduced our newest contributor to the team, Zoe. She’s an amazing food stylist and recipe creator who is passionate about cooking food that features quality ingredients and is as healthy as it is delicious. We’ll add beautiful to the list too! With just days of fig season left, we’re right there with her on baking this Gluten Free Fig and Crème Fraîche tart! You’ve got to cherish everyone one of those sweet little jewels while you can. Thankfully, today, Zoe is teaching us how…

I’m in love with figs and have recently been obsessing over the hundreds of different kinds of tart combinations – from sweet to savory. So one afternoon I decided to make these delicious gluten-free mini tarts with fresh figs and crème fraîche. They were enjoyed over a magical moment catching up with a girlfriend whom I hadn’t seen in years. The tarts are so light and fresh that we managed to save two for after dinner and enjoyed a second round, post-meal. Shhh, don’t tell!

This recipe features a gluten-free crust alternative that has a lovely nutty finish which pairs deliciously with the figs. This is also a particularly healthy dessert – perfect for enjoying these last days of indian summer and officially welcome fall. You may want to try it with bee pollen sprinkled on top, a superfood that is delicious with tarts, yogurt or granola!

Gluten Free Crème Fraîche Fig Tart

Ingredients:

Shortcut Pastry:
3/4 ground almonds
2/3 cup buckwheat flour
1/2 cup millet flour
1/2 cup apple sauce
4 Tbsp butter
2 Tbsp honey
1 tsp baking powder
1 pinch of sea salt

Filling:
3/4 cup crème fraîche
3/4 cup cream cheese
2 Tbsp sugar
Grated zest of 1large lemon (or two small ones)
Juice of 1 lemon
15 to 20 fresh figs, rinsed and quartered

Directions:

1. Mix the dry ingredients with the butter, apple sauce and honey and knead the dough until it becomes a smooth pastry. Wrap it in cling film and refrigerate it for 30 minutes.

2. Roll out the pastry (the easiest way is to roll it out directly on baking paper) and place it carefully in a greased tart pan and prick it with a fork (I used several small pans). Bake in the oven for 20min at 375°F.

3. In a bowl, stir together the crème fraîche, cream cheese, sugar, lemon zest and lemon juice.

4. Fill the cooled tart shell with the cream filling and arrange the figs in circles. Drizzle with honey and sprinkle bee pollen on top right before serving (optional).

For more of our favorite recipes, including gluten free options, CLICK HERE!

original photography and recipe by food contributor, Zoe Armbruster

Top 10 Favorite Moments of 2014

Business of blogging

Well, 2014 has certainly been a whirlwind year – can’t believe it’s already over! It was by far the best one yet for Team Apartment 34. So many things happened it’s a little hard to keep it all straight. We were able to grow and take on epic new projects. We traveled from sea to sea and saw unbelievable sites along the way. We teamed up with so many talented people and inspiring brands for some of our most memorable collaborations yet. And I personally made some big life changes and steps towards – holy crap – being a full fledged grownup! We’re so ready for what 2015 has in store, but we couldn’t say goodbye to 2014 without reliving our absolute favorite moments of the year.

First, we travelled far and wide. We packed up two weeks in a tote bag {it can be done!} and headed to Mykonos, Greece. Bianca also jet set to Bali and Thailand, landed in Singapore and had fun in D.C., while I explored Sydney and Melbourne, Australia, experienced great taste in Colonial Williamsburg and then Bianca lived the dream in Hawaii. We can only hope to keep up our jetsetting ways in 2015!

We also attempted to do a lot more home cooking. We found out that going gluten free wasn’t so bad after all! We baked some delicious gluten free treats like these Chocolate Pistachio and Coconut Tarts. And we didn’t stop there! We flexed our wanna-be chef muscles and proved to be heavyweights with this Spatchcock Roasted Chicken and this delicious, gluten-free, Lemon Ricotta Almond Cake.

So naturally, we got pretty confident with our skills and decided to throw an epic dinner party in San Francisco for 12 influencers who continually inspire us, just for funsies! We teamed up with San Francisco based restaurants Trick Dog and Central Kitchen, as well as florists Twigss Florals, event planner Erin Taylor of Bustle Events, photographer Katie Newburn and so many others to throw an over the top dinner-party to remember! That table….le sigh.

After that, we really could have used a drink. Throwing a party is no joke. Hell, we could have used a drink all year long, and drink we did! Our cocktail series continues to be one of our faves and this girly Grapefruit Margarita made its rounds! Who says you can’t drink tequila on New Year’s Eve?!

With all of the fun we were having, we wondered, is it possible to have everything? Fun, family, a career? Inspired by kick-ass women like Ali Webb, founder of DryBar, and Alissa Carroll, Editor-in-Chief of San Francisco Cottages & Gardens, who really do have it all, we started an awesome, entrepreneurial-based series called Girl Crush to explore the idea. I also started a more personal, reflective series, with blogger friend Jeanne Chan, of Shop Sweet Things, that focuses on real life issues we all face as women called The Kind of Woman. We’re hoping to keep the discussion going in 2015 – we hope you’ll join in!

Confident that we really could have it all if we worked for it, we brought on three summer interns which meant we needed a better space to work in. So we completely made over the team office! We added a big team desk for everyone to work around, designated a seating area for client meetings {and magazine reading!} and created an inspiration board to compile all of our ideas. The end result was everything we wanted! More here.

With a bigger team, we were able to do more cool shizz like, whatever the hell we wanted! One of our most beautiful collaborations was with the calligraphy studio Bright Room Studio, and local SF roasters, Wrecking Ball Coffee. We dreamed up the ultimate Saturday morning project with calligraphy and coffee in hand!

We even were able to send our photographer to cool places, like this one! We came across some amazing interiors all year long, but The Apartment in NYC, designed by The Line, takes – the – cake! Designed to be 100% shoppable {yep, you can buy that art right off the wall!}, this space is EVERYTHING we ever wanted in an interior!

Inspired by such beautiful design, I realized the space in the loft just wasn’t cutting it anymore. So, we went out and bought a freakin’ house!! It’s beautiful on the outside don’t you think? But the inside? Oh, it’s crazy uggggly in the inside. Seriously crazy {proof here}. Buying a 140 year fixer-upper has been the ultimate test in patience and a serious learning experience in hardcore design my friends. I’ve now learned the language of elevations, lighting plans and costs per square foot. Tons more detail on all this to come in the new year, but with renovations finally about to get underway, we couldn’t be more excited to move in. In six to eight more months…You ready to go on this adventure with me?!

And put a nice little cherry on top of it all, oh yay, we’re having a baby! The ~~scariest~~ best moment of 2014 was finding out that we were going to be parents and that we would be bringing home our own bundle of joy come March! I can’t believe how fast time is flying and that in just a few months we’ll be meeting this lil’ baby. Holy mother-f’er things are about to get really real around here. Again, you ready to go on this adventure with me too because I’m sure I’m going to need all the help I can get!!

Of course this is only a teeny tiny snippet of what was one of the craziest years I can ever remember. Here are a few other highlights you may have missed…

Other Memorable Moments:

– Learning how to dress the bump!

– Being featured on Apartment Therapy, not once with the updated loft, but twice with our Editorial Director’s glam apartment!

– Unearthing tons of blogs we love!

– Doing pretty cool DIY’s like this Gold Speckled Rug!

– Finding fabulous small shops from coast to coast.

– Discovering new San Francisco gems!

– Banking tons of design ideas to steal

– Pinning our little hearts out {with SO much new house inspiration to come very soon!}

– ‘Gramming all along the wall

And with that, we couldn’t be more thrilled to bring in this new year, sure to be packed with sweet smiles, more love and tons of fun!

If you don’t want to miss a thing be sure to follow us on Bloglovin“. It’s a super easy way to get your Apartment 34 updates all in one place!

Going, Gluten, Gone: {Coconut + Chocolate Pistachio Tart}

Recipes

Today is the last of our gluten-free desserts series. We certainly hope that you non-gluten consumers have enjoyed them as well- we wouldn’t share anything that everyone wouldn’t enjoy eating!

While we first baked a light and lemony almond cake that is seriously to die for, today we’ve got a vegan treat that will satisfy any chocolate lover! This decadent Coconut and Chocolate Pistachio Tart is rich, smooth and bowl-lickin’ good {oh yes, we did!}!

We chose to make the recipe in mini pie pans {makes about 6 minis!} which are perfect for individual servings at a dinner party, but you can easily use it to fill a regular sized pie pan. We know coconut is one of those things- you either love it or hate it. Not nuts for coconut? You will be after you try this tart!

Coconut + Chocolate Pistachio Tart {vegan, gluten free}

Ingredients:

Crust:
½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 Tablespoons coconut oil
¼ tsp salt
2 Tablespoons Maple Syrup

Ganache:
1 cup full fat coconut milk
12 oz bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
Topping:
½ cup unsweetened coconut flakes
½ cup pistachio nuts, coarsely chopped

Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.

Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.

Spread the chopped pistachio nuts and shredded coconut onto sheet pan and bake 3-5 minutes, until lightly toasted. Set aside.

Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.

Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!

That last shot reminds me of how delicious these tarts were- we spooned the chocolate filling from the bowl and indulged in a mini tart, each! The coconut milk and oil in this recipe is so faint- it just adds an extra creamy layer to the tart and the healthy fats are good for you! Despite the chocolate being decadent and finger lickin’ good, the toasted coconut and pistachio garnish was easily our favorite part- the original recipe called for macadamia {equally as yummy!}, but we just love the hint of green and the light crunch the pistachios bring to the dessert!

We really hope you had as much fun as we did with our “healthy” take on desserts to start the new year. Because even though we’re resolving to be healthy, that doesn’t mean we’re going to deprive ourselves!

original photography for apartment 34 by Aubrie Pick // art direction + styling by Apartment 34 // original recipe adapted via Gourmande in the Kitchen

Going, Gluten, Gone: {Chocolate Almond Butter Bites}

Recipes

Last week, we introduced you to January’s Tasty Tuesday series: Going, Gluten, Gone– a journey into finding yummy gluten-free treats that satisfy your sweet tooth without totally busting your New Year’s Resolutions. We started with a super light and beautiful Lemon Almond Ricotta Cake {check it out here if you haven’t already seen it!}.

This week, we found a recipe that combines two of my favorite things: chocolate & breakfast!

These Chocolate, Banana and Almond Butter Bites had us at butter- almond butter that is! With actually no butter at all, these raw gluten-free bites are equal parts scrumptious and easy to make. Not only do the bites take less than 10 minutes to prep, there’s no baking required!

While intended as a sweet treat, they also have a ton of protein, making them a perfectly portioned snack to ease that afternoon sugar craving {or if you’re like me, that I-just-woke-up-and-want-a-treat-for-breakfast craving!}. Did we mention that they have the most delicious cacao & coconut crunch coating {with a little kick of cayenne!} on the outside?

Chocolate Almond Butter Bites {Gluten Free, Raw, Vegan}

Ingredients*

For Bites:
1 cup of raw almonds
1 very ripe banana
1 date, pitted & mashed
1 tablespoon of cacao powder
1/2 cup + 1 tablespoon of almond butter
a pinch of salt
1/2 tablespoon sugar
1/4 cup shredded coconut for coating outside
2 tablespoons cacao powder for coating outside

For Cacao Crunch:
1/4 cup of almonds
1/4 cup of cacao nibs
a pinch or two of salt (preferably, himalayan pink sea salt)
a pinch or two of cayenne (optional)

Directions

Place 1 cup of almonds into the food processor (blender works!) and pulse until finely ground.

To avoid the mess of cleaning out the blender, combine almonds and the rest of the ingredients for the bites in a bowl and mix with a fork or hands.

Take mixture and form bite sized balls by rolling in between the palms of your hands. Set aside on plate or baking sheet and freeze for 30-45 minutes.

While bites are in the freezer, make the cacao crunch. Place all of the ingredients into food processor or blender and pulse several times until a fine texture with a bit of chunkiness.

Remove bites from freezer and roll in crunch mixture. You might need to give the bites a roll between your fingers to get them sticky, then roll them around on the plate with the crunch mixture. Do this until they are all coated. If you want to make them pretty and add variety to the bites, you can also coat some with cocoa powder and some with shredded coconut!

Place them back in the freezer for about 20 minutes and enjoy!

*This recipe only makes about 8-10 bites so if you plan to freeze some for later, double the recipe. You can keep these bites in the fridge for a couple of days {if they’re not all gobbled up by then!} or in the freezer for later snacking.

These bites are perfect for a pre or post-workout protein fix and are really great to grab for a breakfast on-the-go. They taste a bit like the most delicious energy bar you’ve ever tried and while they’re definitely not a slice of cake or a cookie, they’re a delicious and healthier option when your sweet tooth is screaming for some suga’!

original photography for apartment 34 by Aubrie Pick // art direction + styling by apartment 34 // original recipe adapted via What’s Cooking Good Looking

Going, Gluten, Gone: {Lemon Ricotta Almond Cake}

Recipes

This time of year cleanses, juices, smoothies and rabbit-food-like recipes are everywhere you turn. Sure, we love starting the new year off on a healthy foot too, but no matter our good intentions, it’s just too hard to quit desserts cold turkey. Since you can run to Pinterest to find your next cleanse, we’ve decided to take a slightly different track with our New Year’s Tasty Tuesdays…and here’s why:

Just before the holidays, my doctor informed me I have a gluten sensitivity. Pretty much the worst timing, right? No Christmas cookies, no pies, no scones on Christmas morning? What was I going to do?!

What I did was scramble for recipes that would work within my new diet restrictions and still be delicious. When it comes to those baked goods, they’re just not the same without a little gluten in them, or so I thought! We’ve rounded up some stellar options to add to your arsenal – whether you’re gluten free or not!! This gluten-free almond cake is topping my list right now.

First up on my mission to find something just as good as our bread-eating buddies get to enjoy, is this Lemon Ricotta and Almond Cake. You may have already spied it on Instagram. So many requests for the recipe came in, we knew we had to share it!

This cake is not overly sweet and extremely tasty. Let’s just say, you had better make two because one is sure to disappear, fast!

Lemon Ricotta and Almond Cake (Gluten Free)

Ingredients:

1 stick unsalted butter, softened
3/4 cups caster sugar
1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract as a substitute)
1/4 cup lemon zest
4 eggs, separated and at room temperature
2 1/2 cups almond meal
10 1/2 oz. ricotta
Flaked almonds, to decorate
Icing sugar, for dusting

Directions:

Preheat over to 325 degrees. Line the base and sides of 20cm round cake tin with baking paper.

Place butter, sugar, vanilla and lemon zest in an electric mixer and beat for 8-10 minutes, until smooth. Add egg yolks in, one at a time, until batter is fully combined. Add almond meal and fold ricotta into mixture.

Beat egg whites with hand-held electric mixer until soft peaks form. {I’m always bad at this part – I just keep going until a peak will form at all!}. Gently fold a third of egg whites into the cake mixture. Then add the next third and then the final third. Don’t over mix.

Pour mixture into prepared cake pan and decorate top of cake with almond flakes. Bake for 40-45 minutes- cake should be firm to touch. Allow to cool and dust with powdered sugar to serve!

We’re telling you this is a recipe that everyone will love. It’s lemony, it’s fresh and it’s wonderfully light. I ate it for breakfast the entire Christmas week and the whole team has banked this recipe in our personal baking files.

For more healthy (ish!) recipe ideas, CLICK HERE

original photography for apartment34.com by Aubrie Pick | art direction & styling by apartment 34 | recipe adapted from Cakelets & Doilies

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