Maltese Almond Vegan Biskuttini with Aquafaba

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For these traditional Maltese almond vegan biskuttini I use aquafaba instead of egg to bind them.  They are ideal for vegans and any for anyone who wishes to reduce some cholesterol.  I also eliminate refined sugar and used golden raisins blended to a pulp with some water as a sweetener.  You will not be able to taste or see the golden raisins.  Those around me approve of both taste and texture !

*This recipe is vegan, gluten free and diabetic friendly’

You will need:

300g ground almonds
200g golden raisins
30ml water
1/2 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated tangerine zest
4 tablespoons aquafaba [chick pea water]
2 tablespoons cornflour or rice flour
vanilla
whole almonds to decorate the surface

Heat the oven to 170C.

Soak the golden raisins in the water preferably overnight but an hour is adequate.  Use a hand blender to puree the golden raisins until it looks like a smooth pulp.

Use an electric mixer and beat the aquafaba until it is stiff and looks like a meringue

In a large bowl place the ground almonds, lemon juice, citrus zest, corn flour or rice flour and vanilla.

Mix well and then add the golden raisin pulp.   Mix and finally fold in the aqua faba.  Mix well.  Then use your hands to bring the dough together.

Knead it slightly on a work surface dusted with a mix of ground almonds and cornflour or rice flour [which ever you are using].

Spray the baking tray with some cooking spray.  Cover a baking try with rice paper.

Shape small balls of the almond mixture with your hands. Place the almond balls on the rice paper on the baking sheet.

Place a whole almond on top of each cookie.

Bake for 15 minutes or until they are golden and crisp.  Allow them to cool completely, preferably overnight before removing them for the baking sheet.  If you like a harder consistency allow them to bake for a further 5 minutes.

Lea’s Tip:  If you do not have rice paper use baking paper and spray it with cooking spray.  They freeze well and keep for up to 3 months.

Lea’s Good Food Everyday airs on Smash TV and you can also follow the page on Facebook

 

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Trade Enquiries:
Fry Light Baking Spray is available at Rimus Group

Other baking ingredients by Good Earth Distributors Ltd

Quick Christmas Almond Muffins

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Quick all-in-one Almond Cupcakes, photo taken by Felix Cesare during a live tv show

‘Mascarpone produces great results in baking as an alternative to butter.  Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g  of butter.’

This is the easiest and quickest recipe, fresh cupcake in half an hour from start to finish.

You will need:

100g mascarpone
50g brown sugar
4 eggs
125g self raising flour
125g almond flour
1 teaspoon baking powder
4 tablespoons milk
1 tablespoon honey
the seeds of 1/2 pod vanilla

Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together to a consistent soft and smooth paste. Once your mixture appears even, stop beating and spoon into a muffin tin lined with paper cases.  Top with half a cherry and bake in a preheated oven at 160 C for 20 to 25 minutes.

Tip:  As soon as you mix them, test for a dropping consistency and immediately fill up the papercases in the muffin try and put in a hot oven with as little delay as possible

all in one easy almond cupcakes

I use flour and cherries by St Georges Brand, eggs by Big Fresh, almond flour by Farine Magiche, honey by 3 Leaves, sugar by Tate & Lyle, baking powder by Foster Clark, paper cases and muffin tin by Tescoma.

Anton’s Ricotta and Almond Tart

As seen on TV, a ricotta and almond tart I made on the show with Anton

As seen on TV, Anton’s ricotta and almond tart we made during the show

I adapted Anton’s‘s recipe with no added butter and no sugar and for the crust you will need:

250g plain flour
50g ricotta
25ml olive oil
1 egg
a few drops vanilla
grated rind of half a lemon

I use an loose bottomed tart dish of 23cm, for a larger dish, double the ingredients.

Make the pastry by rubbing in the ricotta and olive oil into the flour, as you would with butter. Add the vanilla and grated lemon zest. Add the egg and if necessary add a few drops of water until you form a dough. Cover with cling film and place in the fridge for an hour. Roll out on a floured surface. Wrap the pastry around the rolling pin and gentle drop it as you unfold it onto the greased tart dish. With the tips of your fingers, gently tap on the pastry to ease it into the mould. Take a fork and pierce the pastry all over. Bake blind and allow to cool.

For the filling you will need:

300g ricotta
50ml yoghurt
100g ground almonds
60g Stevia
50g candid peel
60g glace cherries
50g chopped almonds
2 eggs
grated zest of half a lemon
grated zest of half an orange
flaked almonds and some cherries to decorate the surface of the tart after baking

Preheat the oven to 160 C.

Place the ricotta and yoghurt in a large bowl. Mix until they bind together and you have a creamy consistency. Add the stevia, ground almonds and citrus zest, the candid peel and chopped glace cherries. Finally add the eggs.

Pour the filling into the pre baked crust. Top with cherries and flaked almonds. Allow to cook slowly if possible. On tv we had to increase the temperature to speed the cooking time and this resulted in a few overly browned flaked almonds. Allow to cook before serving. This pie is just delicious, thank you Anton for sharing

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Cooking with Lea, ONE TV with Anton B Dougall

Cooking with Lea, ONE TV with Anton B Dougall

Photography Gino Galea

All-in-one quick Almond Cake

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We love almonds on this island, in every shape and form, but especially in sweets and this is one of my favorite easy and straighforward almond cakes.  The result is soft and moist and it is a good way to use up left over ground almonds  You can make it in advance and freeze the cake until you need it.

  • 100 g butter, room temperature
  • 50 g soft brown sugar
  • 3 eggs
  • 100 g self raising flour
  • 100 g ground almonds
  • 1 tsp baking powder
  • 4 tablespoons milk
  • 1 tablespoon honey
  • 50 g flaked almonds to coat the top pre-bakingPreheat oven to 160 C. Grease a 20 cm cake tin. Mix together the butter, sugar, eggs, flour, ground almonds baking powder, milk and honey in a large mixing bowl.  When the ingredients are mixed well together, spoon into a prepared tin and level the surface with the back of a spoon.  Sprinkle with almonds and bake for 35 minutes or until a skewer comes out clean.

 

Mild weather, sunshine and warmth, nearly every day of the year.  How much better can it be ?

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Green Beans, simply cooked our way …

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Green beans, locally grown and so simply cooked but delicious. For the recipe visit Littlerock

Energy Balls with citrus zest (gluten free, no processed sugar)

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There is something so satisfying when you know exactly what your’re eating. I use a mix of dates, figs, prunes, added almonds and lots of fresh tangerine zest.

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These energy balls are very easy to make and a good activity with the kids. I coated half the balls in sesame seeds and the other half in coconut. You can also make a very large batch and store them in airtight containers or jars.

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You will need:
2 cups pitted dates, roughly chopped
2 cups coconut
1 cup figs
1/2 cup raisins
1/4 cup sesame seeds
1/4 cup grated citrus zest, I used local tangerines
1/2 cup honey, I used local eucalyptus carob honey
1/2 cup chopped flaked almonds
1/4 cup fruit juice, usually I use orange but this time I used purple carrot juice
For rolling balls : 2 cups sesame seeds and 2 cups coconut

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You can use a food processor if you want a smooth even consistency but I always prefer different textures and defined flavors in my food and I used a food mixer fitted with a K beater.

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Place all the ingredients in your mixer and blend until you reach the consistency you prefer.

Using a tablespoon for measurement, roll balls between your hands.

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Line two dishes with a baking sheet and place the sesame seeds and coconut for rolling the balls.

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And the wonderful delicious result which you can store in the freezer or airtight containers !

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Click here for The best energy balls ever

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Almond Snowdrops

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Out of the oven freshly baked, melt-in-the-mouth, the lightest Almond Snowdrops. A perfect recipe, a dough so satiny that it is literally a pleasure to knead and to touch ! You must try them and I guarantee you will not be disappointed.

You will need :

1 cup soft butter
1/2 cup icing sugar plus extra sugar for dusting
1/2 teaspoon salt
1 cup ground almonds
2 cups sifted flour
Zest of one lemon

Cream butter in a mixing bowl
Add the sugar
Continue creaming until light and fluffy.
Add the ground almonds, lemon zest and vanilla extract
Blend in flour gradually together with salt and lemon rind. Mix thoroughly until it forms a soft dough
Shape into teaspoonful balls
Place on ungreased baking sheet
Bake at 180 C for 10 to 15 minutes
Cover the bottom of a flat plate with icing sugar
Place cooked snowdrops on top and sprinkle with more icing sugar. Rolling the is best.
Shake off excess icing sugar and arrange on platter.

Gorgeous and glorious….an island blessed with all the good things in life.

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