Cranberry Almond Christmas Cake

Sometimes things don't turn out the way you expected; they turn out better! I started out making a raw vegan Christmas cookie, but when I tossed all of the following ingredients in my food processor, well... the dates hit the blade. I thought my processor was going to flail, lunge and plunge itself from the countertop to the floor before I could punch the pulse button to off. Rather than scrap the whole idea of a holiday treat, I scrapped the idea of it being raw and vegan and folded them into a chocolate batter and baked a fabulous Christmas Cake instead!

The almond extract give the taste sensation that those chunks of dates have the flavor and texture of hydrated dried cherries.

Ingredients: 

2 cup Almonds, in chunks
1 cup Cranberries
1 cup Coconut, shredded
2 tablespoons Vanilla Extract
1 tablespoon Almond Extract
3 cups Dates, pitted and coarsely chopped

1 box of gluten-free chocolate Devil's Food Cake Mix (I used Simply Organic brand)

Directions:

1. Preheat oven to 350-degrees or according to directions on cake mix
2. Grease 9"x 13" glass baking dish
3. Coarsely chop the pitted dates
4. Put the remaining ingredients in a food processor and pulse until finely chopped
5. Combine the chopped mixture and chopped dates in a large bowl
6. Mix the chocolate cake batter according to the directions on box (or make it from scratch)
7. Fold the cake batter into the cranberry mixture until blended
8. Pour the thick chocolate cake batter into the glass baking dish
9. Bake for 35-40 minutes or until tooth pick comes out clean.
10. Cool and cut into serving size squares.
11. Serve without topping, or serve with whipped cream... or vanilla ice cream and/or... drizzle a berry chocolate sauce over all... or a dollop of cranberry sauce.... or....

Happy Holidays!

Sweeten Up Your Valentine with Gluten-Free Macaroons

Macaroons are what my sweet tooth graves when I want to enjoy a gluten-free dessert. My husband buys me freshly baked macaroons at a local French patisserie. But, now I have a fabulous recipe to make them right at home, whenever the craving strikes. Dipping in organic, rich, dark melted chocolate is an option... just suggesting.

MIRACULOUS CHOCOLATE MACAROONS

"This is the ultimate sweet Valentine treat that is actually good for you. There are ridiculously easy to bake, so enjoy!"Gorgeously Green

Ingredients:

6 egg whites
¼ tsp. sea salt
½ cup agave nectar
1 tbsp. vanilla extract
3 cups shredded coconut
1 tbsp. unsweetened cocoa powder

Directions:

1. Pre-heat oven to 325°F
2. In a mixing bowl, whisk egg whites and salt until stiff.
   
3. Fold in agave, vanilla, coconut, and cocoa powder.
   
4. Drop the mixture onto a parchment-lined baking sheet, one rounded tablespoonful at a time.
   
5. Pinch each macaroon at the top.
6. Bake for 10-15 minutes, until lightly browned.

Macadamia Encrusted Halibut

In my recipe I call for macadamia nuts, but you can use pine nuts, also you can make this macadamia version with shredded coconut instead of Parmesan cheese.

I recommend fresh halibut for this recipe.

• 1/4 6-oz. Halibut fillets 4
• 1 Tbsp. Grapeseed or Olive Oil
• 4 Tbsp. freshly grated Parmesan Cheese
• 2 cup Macadamia Nuts, coarsely chopped
• Salt to Taste
• Squeeze of Lemon

Directions:

1. Rinse and pat dry the fillets on both sides. 
2. You can either bake the fish in a preheat 425 ºoven for 10-15 minutes, or you can add a splash of oil to a non-stick skillet to cook at medium-high heat for 3-4 minutes a side, depending on how thick the fillets. Combine the macadamia nuts, Parmesan cheese and salt. 
3. Place the halibut fillets on a baking sheet, or cook stove top in a flat-bottomed skillet large enough cook two to four fillets at a time . 
4. Before I pat the macadamia mixture onto the halibut fillets, I brush oil on both sides (or you can brush on egg). 
5. Pressing the mixture lightly to make it adhere. Bake in the middle of the oven for 10-15 minutes, until the fish is opaque all the way through or cook on the stove top/ Since the crust is loosely patted onto the fish, turn gently. 
6. When flipped to the other side, you can add any remaining crust mixture on top. 
7. Add a thin slice of lemon and squeeze a little lemon juice and cracked pepper (optional) over all.

Serves 4