Peach-Blueberry Buckle Recipe

peach blueberry buckle

A buckle is basically a coffee cake with way more fruit than you’d put in an actual cake. Sometimes you’ll see recipes for fruit buckles with a serious crumble topping plus a glaze. But you know my style for desserts is to keep the sugar at a minimum and not go overboard. I am crazy for the combo of stone fruit and berries, which is perfecto for summer.  But if you want to change up the fruit, by all means go for it!Continue reading

The Best Olive Oil Apple Spice Cake Recipe

Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time! 

a slice of apple spice cake on a cake stand

Why You’ll Love This Easy Apple Spice Cake Recipe

When September rolls around, I drop berries and stone fruits like a hot potato and move right on over to apples and pears for fruit desserts. I taught this Olive Oil Apple Spice  Cake last year and then proceeded to make it for the Jewish holidays and every time we had people over in the Fall.  Then all my friends who ate it asked me for the recipe and I told them, “Sorry, it’s exclusive to my online cooking class!”  Little did they know I tweaked an Ottolenghi recipe. LOL. This cake reminds me of a better version of the Silver Palate chunky apple walnut cake that I made 100 times when I was in college.

  • Cake can be made 2-3 days in advance
  • It’s so apple-y!
  • The ultimate fall cake, perfect for holidays and entertaining
  • Freezes well
  • No need for frosting, glaze, or anything over-the-top!

If you’re looking for more apple recipes, try these: Apple Amaretti Crisp, Apple Fritter Skillet Cake, or Grain-Free Apple Tarte Tartin.

Ingredient Notes

This recipe calls for very simple ingredients– many of which you may already have on hand. Please see recipe substitutions in the recipe card below to make a gluten-free version or to swap ingredients if you don’t have them. 

recipe ingredients on a marble counter

  • Raisins: I prefer unsulphured raisins. 
  • All-purpose flour: I know I rarely use all-purpose flour, but it helps keep this cake from getting too heavy.
  • Buckwheat or Rye flour: This has a nice earthy taste that provides an interesting flavor in baked goods and pancakes. You can use more whole wheat pastry if you don’t have either of these. 
  • Whole wheat pastry flour: milled from white wheat berries, this is lighter than traditional “whole wheat flour” and less bitter. I love the earthiness whole grain flours provide.
  • Cinnamon: apples and cinnamon are BFF’s!
  • Nutmeg: I love a little nutmeg, but it can get overpowering, so I am conservative when I use it.
  • Cloves or Allspice: a little goes a long way. That’s why I only use 1/8th teaspoon. 
  • Baking soda: Standard Arm & Hammer baking soda reacts with the acidic ingredients to provide extra leavening.
  • Baking powder: I prefer an aluminum-free baking powder to avoid a metallic taste in baked goods. Besides, it’s not like we need any more aluminum in our diet. 
  • Apples: now is the season even though you see apples year-round at the market. I like Granny Smith apples, Pink Lady, Braeburn, Honeycrisp apples, or Fuji, but use what you like.  
  • Sugar: I use a dry sweetener in this recipe. I recommend cane sugar because it dissolves well and is light-colored. You can also use maple sugar (more expensive), coconut sugar (will result in a darker cake), or light brown sugar if that’s all you have. 
  • Olive oil: is one of my go-to fats of choice in baked goods. Olive oil pairs well with fruit, vegetables, and chocolate.
  • Eggs: I use 2 large eggs plus 2 large egg whites. 
  • Vanilla extract: look for pure vanilla extract with no additives or artificial flavors. 
  • Citrus zest: I like to use orange or lemon zest. 

Step-by-Step Instructions 

Step 1: Preheat the oven to 350 degrees F. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside. 

raisins simmering in a saucepan

Step 2: Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.

hands cutting apples on a cutting board

Step 3: Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.

apple spice cake batter in a mixing bowl

Step 4: Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. You don’t want to beat at such a high speed since it can create air bubbles. Remove the bowl from the machine and, using a large spatula, add the dry ingredients and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.

a hand holding a whisk to show the stiff peaks of egg whites

Step 5: Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. This will take a little longer if you’re using a stand mixer due to the small amount of egg whites. Gently fold in the egg whites into the batter, then transfer the cake batter into the prepared pan.

raw apple spice cake batter in a spring form pan

Step 6: Smooth the top with a spatula and bake in your preheated oven for 40 – 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.

baked apple spice cake right out of the oven

Step 7: Once cool, you can dust with a little powdered sugar if desired.

an overhead shot of an apple spice cake on a serving platter

Recipe Tips 

  • Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference!
  • Don’t use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine.
  • Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes.
  • Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not.
  • If you don’t have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch.
  • While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option. 

Recipe Substitutions

  • Buckwheat or rye flour – Use more whole wheat pastry flour 
  • Wheat flours – Use a good GF flour blend, like King Arthur or Bob’s Red Mill.
  • Ground cloves – allspice
  • Cane sugar – Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown. 
  • Orange zest – Lemon zest
  • Raisins – Diced dates or chopped walnuts

Storage and Serving Tips

You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired. 

 

Store your cake in an airtight container or wrapped tightly in plastic wrap. It will keep for 2 days at room temperature or 5-6 days in the refrigerator. 

 

For longer storage, let the apple spice cake cool completely. Wrap it tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving! 

a slice taken out of a cake on a stand

More Fall Dessert Recipes

 

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The Best Olive Oil Apple Spice Cake Recipe

Adapted from Yotam Ottolenghi
Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time!
5 from 2 votes
Servings 8 -10

Ingredients
  

  • 2/3 cup unsulphured raisins any color (I bet diced dates would be great, too)
  • 1 cup water divided OR ⅔ cups water + ⅓ cup calvados (apple brandy)
  • 1 ½ cups all purpose flour
  • ½ cup buckwheat or rye flour or just use more whole wheat pastry flour
  • ½ cup plus 2 tablespoons whole wheat pastry flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • teaspoon ground cloves or allspice
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons aluminum-free baking powder
  • ½ teaspoon sea salt
  • 1 ¾ pounds apples about 3 large, such as Granny Smith, Pink Lady, Braeburn, Honeycrisp or Fuji
  • 1 cup unbleached organic cane sugar maple sugar, or coconut sugar
  • cup unrefined cold-pressed extra-virgin olive oil + extra for greasing pan
  • 2 large eggs lightly beaten, plus 2 large egg whites
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon finely grated orange or lemon zest
  • Optional: powdered sugar for dusting

Instructions
 

  • Preheat the oven to 350 F degrees. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside.
  • Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.
  • Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.
  • Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. Remove the bowl from the machine and, using a large spatula, add the dry mix and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.
  • Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. Gently fold in the egg whites into the batter, then transfer the batter into the prepared pan. Smooth the top with a spatula and bake for 40 - 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.
  • Once cool, you can dust with a little powdered sugar, if desired.

Notes

Recipe Tips
Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference!
Don't use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine.
Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes.
Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not.
If you don't have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch.
While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option (Ottolenghi suggests a maple-cream cheese frosting, but I didn't think it needed it.)
Recipe Substitutions
Buckwheat or rye flour - Use more whole wheat pastry flour
Wheat flours - Use a good GF flour blend, like King Arthur or Bob's Red Mill.
Ground cloves - allspice
Cane sugar - Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown.
Orange zest - Lemon zest
Raisins - Diced dates or chopped walnuts
Storage and Serving Tips
You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired.
Store your cake in an airtight container or covered with plastic wrap. It will keep for 2-3 days at room temperature or 5-6 days in the refrigerator.
For longer storage, let the cake cool completely. Wrap the cake tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving!
Tried this recipe?Let us know how it was!

 

 

 

 

Whole Grain and Almond Pulp Apple Quick Bread Recipe

whole grain apple quick bread with almond pulp | pamela salzman

I know not all of you are making your own almond milk and therefore aren’t desperate for almond pulp recipes.  But believe it or not, it’s one of the most common SOS’s I receive in my email inbox.  “More uses for almond pulp, please!”  “I have a freezer full — HELP!”  Believe me, I’m in the same boat since I make almond milk twice per week.  And almonds are expensive, so it is nice to have several great ways to use the resulting pulp which might otherwise be thrown out.  Or snuck into someone’s smoothie and at this point, my son is onto me.  “Mom, did you put almonds in here again?!”  Maaaaay-be.

dry mix and almond pulp

I actually do have two recipes on the blog already which use almond pulp, a banana quick bread and pancakes.  Both use almond pulp AND a whole grain flour.  I haven’t not had excellent results with recipes that only use almond pulp.  Unless of course I enjoy eating something that looks like tree bark.  I like nutritious food, but even I have my limits.  Adding a little flour is the way to go.  Gluten-free flour blends with a little xanthan gum works, too.

apples, walnuts and dates

The temperature outside may say one thing, but it is technically fall.  So I am embracing the change in produce with an apple recipe.  Everyone in my family loves apple anything, so I figured this was a safe bet.  And it was devoured on the first day.  Chunks of tender apples, cinnamon and spices and some little surprise nuggets of caramel-y dates all nestled in a moist bread.  Perfect with a cup of tea or a turmeric latte.  And if you’re not using almond pulp, I don’t want you to feel left out.  I bet you can take my zucchini bread recipe and just adapt it with apples and the spices from this recipe.

whole grain apple quick bread with almond pulp | pamela salzman

What’s wonderful about using almond pulp though, is that it gives a nice protein boost to whatever you’re making.  Normally I don’t like to give the kids muffins or quick breads for breakfast unless I can add a smidge of protein like nut butters or a side of yogurt.  But the almond pulp changes everything.  In fact, I offered some to Mr. Picky for breakfast a few weeks ago, on a school day mind you, and he said, “I can have just this?  Without anything else?  Really?”  Munch, munch.  And then he added,”Did you put protein in here??”  Definitely onto me.

whole grain apple quick bread with almond pulp | pamela salzman

whole grain apple quick bread with almond pulp | pamela salzman

Whole Grain and Almond Pulp Apple Quick Bread Recipe

Pamela
5 from 2 votes
Servings 1 8 ½ X 4 ½ -INCH LOAF

Ingredients
  

  • ¼ cup unrefined coconut oil* melted plus additional for greasing pan
  • ½ cup 100% pure maple syrup Grade A or Grade B
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour or whole spelt flour
  • ¾ cup almond pulp from 1 cup soaked almonds used for almond milk
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon fine grain sea salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 ½ cups diced peeled apple, about 1 large
  • ½ cup chopped walnuts or pecans
  • ½ cup pitted diced dates (or you can use raisins)

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease an 8 ½ “ x 4 ½ “ loaf pan, or if aluminum, grease it and line it with parchment paper.
  • In a blender, process the oil, maple syrup, eggs and vanilla until combined. This helps to emulsify the oil and keeps your bread from being greasy.
  • In a mixing bowl, whisk together the flour, almond pulp, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir the wet ingredients into the dry. Fold in the apple, walnuts, and dates. Pour into the prepared pan.
  • Bake for 50-60 minutes or until a tester inserted in the center comes out clean. Cool slightly, about 10 minutes. Remove from pan and cool completely.
  • You can also make these in standard muffin tins and bake for about 20—25 minutes. This will yield 12 muffins.
  • After one day, best stored in the refrigerator.

Notes

*I haven't tested it, but I'm sure olive oil would also work.
Tried this recipe?Let us know how it was!

 

Grain-free Cinnamon Apple Cake Recipe

grain-free cinnamon apple cake | pamela salzman

One of the first desserts I made my boyfriend-now-husband was the Chunky Apple Walnut Cake from The Silver Palate Cookbook.  Do you remember that book?  Even though it’s from 1982, I still have it on the shelf in my kitchen with more current titles.  It was probably the second cookbook I ever bought and still one of my all-time favorites.  That Chicken Marbella is legendary!

mixing it altogether

But I might have won my husband’s heart with that apple walnut cake.  It was dense, sweet and chock full of apples and walnut pieces.  I actually healthified it many years ago with whole wheat flour, coconut oil and sucanat, with delicious, but still decadent results.  But lately I’ve been trying to limit the gluten and indulge in it when it counts (e.g. crusty bread, pizza).  After the wildly successful grain-free chocolate zucchini cake (if you haven’t made that, you must!), I decided to do a twist on that and make a cinnamon apple version.

grain-free cinnamon apple cake | pamela salzman

This apple cake is very different from the Silver Palate one, but my husband has also come around to a lighter, more healthful way of eating, especially since we hit 40. When he and the kids went crazy for this grain-free cake, I knew I had to teach it in my classes.  It was a big hit there, too.

grain-free cinnamon apple cake | pamela salzman

When September rolls around, it’s not only back to school, but apple season and the Jewish new year, too.  This was the perfect week to post this recipe since this Sunday is the first night of Rosh Hashana.  Even if you don’t celebrate the Jewish holidays this cake is a delicious treat in a lunch box or after dinner with a dusting of powdered sugar to make it look a little fancier.  My husband loves pieces of walnuts or pecans in here, but my son preferred a version I tested with raisins.  Either way, this is a more wholesome, clean cake than most out there and who can resist tender chunks of apple enveloped in a sweet and cinnamon-y cake?   And you won’t know this is flour-free or grain-free.  It tastes as good as “normal” cake no matter how you slice it.

grain-free cinnamon apple cake | pamela salzman

It freezes beautifully and I found out that it even tastes great frozen after I tried to tuck some away so that I wouldn’t be tempted to eat it.  Can someone please explain “self control” to me?  Who eats frozen cake???  I am planning on making at least one of these for my Rosh Hashana luncheon next Monday and I know I won’t have to worry about leftovers.

grain-free cinnamon apple cake | pamela salzman

 

Grain-Free Cinnamon Apple Cake Recipe

Pamela
5 from 5 votes
Servings 1 cake

Ingredients
  

  • unrefined coconut oil or unsalted butter for greasing pan
  • 1 cup creamy unsweetened, unsalted almond butter, raw or roasted (or use unsweetened sunflower butter for a nut-free cake)
  • 1/3 cup pure Grade A maple syrup or raw honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon fine ground sea salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 large apple peeled, cored, and cut into ¼” cubes (about 1 ½ cups)*
  • 1 cup chopped pecans or walnuts or you could use raisins

Instructions
 

  • Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan or an 8- or 9-inch round pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well. You do not have to grease the parchment paper.
  • In a large bowl combine the almond butter, maple syrup, cinnamon, nutmeg, salt, egg, vanilla, and baking soda until smooth.
  • Stir in apple pieces and nuts or raisins.
  • Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.

Notes

I like the chunks of apple in the cake, but you can also use 1 1/2 cups of shredded, peeled apples (about 2-3 medium apples.)
Tried this recipe?Let us know how it was!

Whole grain mixed berry buckle recipe (gluten and dairy-free versions, too!)

whole grain mixed berry buckle | pamela salzman

I am so behind planning my Father’s Day menu!  I was just a lazy bones in Mexico last week and for some reason didn’t really have Father’s Day on the brain, but now here it is, coming up in 5 quick little days.   I have my father coming into town this weekend which is an extra special treat.  Most Father’s Day menus I’ve seen floating on the web all focus on the grill.  If I didn’t know any dads, I would assume from Pinterest that they are all obsessed with huge slabs of grilled steak.  And beer.  And maybe most of them are!  But that is not the way to my husband’s heart or my father’s.  And it’s probably better that way since my husband inherited off-the-charts cholesterol levels and my dad has had his share of arterial plaque.  Oy.  I think I’ll make a fruit dessert!!

lots of berries

Truth be told, my husband loves fruit desserts, especially pies and crisps.  And cobblers and crumbles.  And tarts.  Wink, wink.  In my May classes this year, I taught this absolutely delicious (and pretty clean fruit buckle.)  You have surely heard of the other desserts I mentioned, but most people have no idea what a buckle is.  And neither did I a year ago.  But my life was incomplete without it.

topping ingredients

A buckle is more cake-like than crisps and crumbles and cobblers.  In fact, I liken a buckle to a coffee cake but with double or triple the fruit.  Whereas I have seen pictures of buckles with varying amounts of fruit, all buckles have some sort of a streusel or textured topping, which makes the cake looked “buckled.”  I absolutely love fruit desserts because I absolutely love fresh fruit, but also because you can swap different fruit according to the season and make cool combinations of fruits, too.  I never over-sweeten fruit desserts because I like the true fruit flavor to shine through and not be muddled by too much sugar.  The most popular (and best) fruit to use in a buckle are blueberries.  Because the cake contains so much fruit, it can get a bit wet with too many peaches, strawberries or plums.  Blueberries aren’t overly juicy and they’re skins make them a little heartier.  In the recipe I photographed here, I used half blueberries, one quarter raspberries and one quarter blackberries.Continue reading

Sweet potato-apple-ginger juice recipe

sweet potato-apple-ginger juice | pamela salzman

I have been in a bit of a juice rut lately, making the same ones over and over again.  The bad news is that this boredom with my juice caused me to be less motivated to actually juice, and therefore I have been missing out on of the things that puts a spring in my step and makes me feel healthy.  My typical juice consists of greens (romaine, spinach, kale, or parsley or a combo), celery, apple, carrot, ginger and/or fresh turmeric.  Very good, but the same formula day in and day out was making me bored.

sweet potato=apple-ginger juice | pamela salzman

My friend and holistic nutritionist, Elissa Goodman, who is also a juicing queen, mentioned that she juices sweet potatoes.  I honestly never considered juicing sweet potatoes.  Roasting them and blending them into a smoothie is as close as I have come.  But I was curious about how they would juice, so I went for it and was just pleased as punch.  Sweet potatoes are JUICY!

ready to be juiced

It’s kind of like juicing a carrot, with a lovely mild sweetness.  So I started playing around and created a new, very different juice, one more seasonal  for fall.  Sweet potatoes and apple go hand in hand, so I put those together.  But I personally don’t care for overly sweet juices, so I added some celery to create some more liquid without sugar.  And then I boosted the flavor some more with fresh ginger and a small nub of turmeric.  The first time around I made the juice fairly spicy, which I loved, but the hubby thought was too gingery.  The second time, it was total perfection.

The cinnamon is a really fun addition.  You can add a pinch of ground cinnamon, but I don’t love the powderiness since it doesn’t dissolve.  I had great results steeping a cinnamon stick in the juice.  SO, so yummy.

juice in progress

I made a huge pitcher of this juice for a breakfast meeting and I served it over ice  with a cinnamon stick in each glass.  It was such a huge hit and I was so happy to share something so healthful.  Everything in this juice is super anti-inflammatory, especially the sweet potatoes, ginger and turmeric.  Sweet potatoes are also very rich in Vitamin C, E, B6 and Beta-carotene, which is amazing for your skin, eyes and hair.

I am going to keep playing with this base.  I had a juice recently at Sage Organic Bistro in Culver City with grapefruit in it that was outstanding and I’m thinking it might work nicely here, too.  I’m also considering making a huge batch for Thanksgiving and adding a drop of alcohol to make a fun cocktail.

freshly pressed sweet potato-apple-ginger juice | pamela salzman

I haven’t had a ton of experience working with different juicers, so I can’t make a good recommendation as to which to buy if you’re in the market for one.  I have an Omega, which is very nice, but the feed tube is so small that it’s a little too much work cutting everything into small enough pieces.  I have the Breville at our house in Park City and that is a breeze to use.  There’s a lot of controversy about juicers that juice slowly versus fast and the vitamins being compromised, but as Kris Carr, the doyenne of juicing, says, “the best juicer is the one you’ll use.”  Williams-Sonoma has a nice selection of juicers here if you’re thinking about buying one.

I’d love to hear what juicer you have and what you love or hate about it.  I’d also be curious if you have a favorite fall juice.  I’m motivated again!

sweet potato-apple-ginger juice | pamela salzman

 

 

Sweet Potato-Apple-Ginger Juice

Pamela
5 from 11 votes

Ingredients
  

  • 1 large sweet potato peeled (about 10-12 ounces) -- you don't have to peel the sweet potato, but the skin darkens the color of the juice
  • 1 ” piece of fresh ginger or more if you like it spicy
  • 4 ” piece of fresh turmeric if you can find it
  • 1 medium apple or Fuyu persimmon
  • 2 stalks celery
  • cinnamon stick

Instructions
 

  • Juice all ingredients except cinnamon stick.  Be sure to juice the ginger and turmeric early on so you can flush out those juices with something high water like the celery.
  • Place the cinnamon stick in a glass and pour juice on top.  Allow to steep for a few minutes or refrigerate the juice with the cinnamon stick until you want to consume it.
  • Always store juice in the smallest container possible with little or no air at the top so that the juice stays fresher for longer.  Store up to 2 days in the refrigerator.  Separation will occur, so shake before serving.
Tried this recipe?Let us know how it was!

 

Apple Pie Granita recipe (refined sugar-free)

apple pie granita sundaes | pamela salzman

My grandparents had a cute place in the Pocono mountains when I was growing up.  We would go for a week in the summer and occasionally for a long weekend during Thanksgiving and Presidents’ weekend.  Summers were the best though, because we were always outside playing badminton or bocce on the bocce alley my grandfather built.   Or picking wild blackberries until our arms were scratched from top to bottom.

some of the ingredients

My grandmother, my aunt and my mother would go to the market every day it seemed.  I swear we weren’t done with breakfast before my grandmother nervously asked, “Ok, now what are we doing about lunch?”  Everything revolved around food and mealtime. “Don’t go out now or you’ll be late for supper!”  “What time does everyone want to eat?”  “What should we make tonight for dinner?”  And so on.  Now that I direct mealtime at my parents’ house in the summer when I visit, I sort of see the obsession.  You can’t just wing it when you’re feeding a crowd and it’s no picnic when you’ve got hungry kids (or adults!)

dissolve everything in the apple juice

I always loved everything the ladies cooked, but there was a special dessert that my uncle used to make that blew my mind.  He would take the leftover espresso from the morning and dissolve sugar into it and a little water and freeze the whole thing.  In between bocce matches, he would go to the freezer and scrape the mixture into slushy, icy bits.  He called it granita di caffe.  It was like coffee ice, but we actually made it at home without any fancy machinery and it was delicious!  Of course I couldn’t  have too much because I was like 7 years old, so eventually he made us children granita di limone, lemon ice.  It was like a lemonade slushy.  Heaven.

pour the mixture into a glass baking dish

I had a dinner party over the weekend and because the weather is still warm where I live, I decided to try an apple granita for dessert.  WINNER!!!  Talk about the easiest, tasty, fresh, light, seasonal dessert.  It was also perfect because two of my girlfriends are dairy-free.  If you can imagine a light and crispy apple slushy ice infused with fall spices, this is apple granita.  I also had a granita sundae bar set up so we could layer the granita with caramel ice cream, crushed gingersnap cookies and dehydrated apple slices.  Just so good and did I mention easy?  Plus I did it a few days ahead and you know how much I love getting things done early.

scrape with a fork

What I love about granita is that it seems like a special dessert, but it’s really so easy you could make it for your kids for an after school snack, which I did for Mr. Picky yesterday.  He freaked out!  And when I told him I made it by myself without a machine, he started making all sorts of plans for future granitas, like Gatorade granita.  Creative, but not happening of course.  Just a dollop of whipped cream on top and some crushed gingersnaps made Mr. Picky forget about everything else for a bit.  Just like when I was a kid.

apple pie granites | pamela salzman

apple pie granita sundaes | pamela salzman

Apple Pie Granita

Pamela, adapted from foodandwine.com
Servings 6

Ingredients
  

  • 3 cups natural-style apple juice preferably organic
  • 6-8 Tablespoons Grade A maple syrup or cane sugar
  • 1 ½ Tablespoons freshly squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground allspice

Instructions
 

  • In a saucepan, combine all of the ingredients and cook over moderate heat, whisking until the sugar has dissolved, about 3 minutes. Do this step even if you are using a liquid sweetener as the heat will enhance the flavors of the spices.
  • Pour mixture into an 8- or 9-inch square baking dish. Freeze until icy around the edges, about an hour.
  • Using a fork, scrape the icy shards into the center. Continue to freeze, scraping occasionally and smashing any large lumps until coarse crystals form, about 3-4 hours longer. The end result should be a fluffy, coarse You can also use a large baking dish and the process will go more quickly. Keep frozen until ready to serve. The granita can be made a week in advance.

Notes

There are probably other sweeteners that you can use, but I only tested the recipe with maple syrup and cane sugar. I thought the recipe was a tad too sweet with 1/2 cup of sugar, but my friends thought it was perfect. If you tend to prefer desserts that are not too sweet, then use the lower amount of sugar/syrup.
Tried this recipe?Let us know how it was!

Vegan apple spice snacking cake recipe (refined sugar-free)

vegan apple spice snacking cake | pamela salzman

I just took stock of my pantry because baking season has officially begun.  It started slowly with a few batches of cookie dough for back to school lunches.  Then Mr. Picky’s birthday rolled around last week and whoosh it’s Rosh Hashana this Wednesday night already!  I don’t need to tell you what is just around the corner, do I?

grease the cake pan and line with parchment if desired

Thankfully, I share the Jewish holiday cooking with my mother-in-law and sister-in-law.  We each host a meal and cook whatever we want.  I have the first day of Rosh Hashana lunch, as well as the break fast on Yom Kippur evening.  The break fast is actually one of my favorite holidays to host because people literally starve themselves for 24 hours (no water either!) and then come to my house to eat.  I could basically serve anything and it would be a hit!

dry ingredients

One of the nice traditions of the Jewish new year is eating seasonal foods.  Love that!  Apples are likely the most important food along with honey which symbolize the hope of a sweet year ahead.  I have been loving the new crops of local apples flooding the markets over the past month.  My kids particularly love Honeycrisp, Pink Lady (my personal fave), Granny Smith.  I use apples all over the place at this time of year — turned into applesauce, sautéed on top of pancakes and waffles, cooked into oatmeal, chopped in salads and folded into simple snacking cakes like this one.

wet ingredients

I saw a recipe a few years back for a Depression era chocolate cake called “Wacky Cake.”  The cake didn’t use any “expensive” ingredients like eggs, milk or butter and I think got it’s name “wacky” because somehow the crazy recipe actually produced a moist, delicious cake.  There are a gajillion recipes for the classic chocolate Wacky Cake, but last year I decided to put a twist on the (vegan) recipe and use apples and spices instead.  Delicious!

batter before apples and raisins

 

diced apples and golden raisins

The result was a moist, fragrant and just sweet enough little cake that I think is just perfect for after school snacks, lunch box treats, brunch or anytime you need a seasonal dessert for a fall gathering, like Rosh Hashana!!  I make some sort of apple dessert every year for my luncheon, but I am very fond of this one because it is so darn easy and it freezes amazingly well.  It is also pretty clean: whole grain flour, minimal amount of unrefined coconut sugar, and very little oil (I use unrefined coconut oil.)  My entire family loves it!

add walnuts to the top of the cake

You can do different things with this easy cake.  You can double the recipe and bake the cakes in 9-inch round pans for a 2-layer cake.  I would use this vegan frosting or a classic cream cheese frosting to go between the two cakes and on top.  If you don’t like raisins, leave them out.  Or instead of placing the walnuts halves on the top of the cake, chop them up and fold them into the batter.  Or make this into muffins.  For my do-aheaders, make this today and freeze it for the upcoming holiday (Rosh Hashana, Halloween, Thanksgiving — GASP!)  If you are celebrating the new year this week, may it be a sweet one!
vegan apple spice snacking cake

vegan apple spice snacking cake | pamela salzman

 

Vegan Apple Spice Snacking Cake

Pamela

Ingredients
  

  • 1 ¾ cups whole wheat pastry flour or whole spelt flour
  • ½ cup coconut palm sugar or brown sugar or cane sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cloves optional
  • ¼ cup melted coconut oil or unsalted butter not vegan
  • 1 Tablespoon apple cider vinegar or distilled white vinegar
  • 1 teaspoon pure vanilla extract
  • ½ cup water
  • ½ cup orange juice*
  • 1 large apple peeled, cored and diced, about 1 cup
  • ½ cup unsulphured raisins optional
  • 16 raw walnut halves if desired

Instructions
 

  • Preheat oven to 350 degrees. You can grease your pan with coconut oil or butter and line it with unbleached parchment paper if you want to remove it from the pan to serve it. Otherwise, no greasing necessary if you will cut pieces from the pan to serve.
  • Whisk together the flour, sugar, baking soda, cinnamon, baking powder, salt and nutmeg. Make a well (indentation) in the flour mixture.
  • Pour the coconut oil, vinegar, vanilla, water and orange juice in the well and stir until everything is just combined. Do not overmix!
  • Fold in diced apple pieces and raisins.
  • Pour batter into pan and smooth out top. If you want, evenly space walnut pieces over batter. Bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean.

Notes

*Or use all water and up the coconut sugar to 2/3 cup.  You can also add diced dates.
Tried this recipe?Let us know how it was!