ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES

I really can't believe it's the last week of August.  Even with my excessive farmer's market trips and making/baking everything I can, I still feel it's gone by too fast.  I surely have not complained about the humidity or received enough mosquito bites for it to be almost September.

Luckily, since the temperature has not quite dropped yet, we still have time for some frozen treats.  I've been obsessed with coconut milk popsicles (1 can coconut milk, 2 tablespoons maple syrup and some shredded coconut for texture. That's it.) that remind me of my favorite fruit-a-freeze pops as a kid.  They are dairy-free and almost sugar-free, too.

These plum pops were my absolute favorite though & used some of my beloved new lemon verbena plant.  Not only is the color awesome, but they are tart and sweet, like every Summer popsicle should be.  And obviously the second I see a concord grape, I'm making these again.  

ROASTED MIRABELLE PLUM, RED CURRANT & LEMON VERBENA POPSICLES (Gluten-free, vegan) Makes 6 popsicles

• 3 pints mirabelle plums, halved and seeded
• 1-2 tablespoons coconut oil
• 1/4 cup maple sugar, divided
• Half pint red currants
• Handful of lemon verbena leaves

Preheat oven to 375 degrees.  Add plums to a parchment-lined baking sheet.  Brush with coconut oil and top with sprinkled maple sugar (about 1-2 tablespoons).  Roast for 10-12 minutes or until juicy and tender.  Set aside to cool.

In a small saucepan, add 3/4 cup water with a good handful of lemon verbena leaves and 2 tablespoon maple sugar.  Bring to a boil, then simmer for 5-10 minutes or until mixture is very fragrant and begins to reduce.

 Add plums to blender with strained lemon verbena "syrup" with 1/4 cup water.  Blend until smooth.  Strain through a sieve (or leave with little bits) and pour into chilled popsicle molds.  Leave about 1 inch of room for each, then drop 3-4 currants into each popsicle mold.  Add lid + popsicle sticks, then chill! 

MINI ALMOND BUNDT CAKES WITH BLOOD ORANGE GLAZE

Ever since I bought a five pound bag of almond flour, I have not been able to stop baking (not that this is unusual).  Almond meal is the flour I use most often, constantly run out of, and curse its price.  Turns out, I'm already halfway through the bag, so I just may have to go for the twenty pounder next time.

These mini bundts are so cakey and moist, you'd swear they're a doughnut.  Before the weather really changes and my oven becomes a liability, I'll be baking up a storm (at least until my flour runs out).  

Mini Almond Bundt Cakes with Blood Orange Maple Glaze (Gluten-free) Makes 6 mini bundts

• 1 3/4 cup almond flour
• 1/4 cup brown rice flour
• 1 tablespoon flaxmeal
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/4 cup maple syrup
• 6 tablespoons coconut oil OR butter (melted and cooled)
• 2 eggs
• 2 teaspoons vanilla extract 
• 2 tablespoons almond milk

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, flax meal, tapioca flour, baking soda and salt.

In another small bowl, whisk together honey, maple syrup, eggs, almond milk, vanilla and coconut oil or butter.  Slowly combine wet with dry, folding batter to combine well.

Add batter to well-greased bundt pan, making sure each is three-quarters full.  Bake for 20-25 minutes or until browned around the edges.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

Blood Orange Maple Glaze:

• 1/4 cup maple syrup
• 3 tablespoons butter, room temperature
• 2 tablespoons blood orange juice (reserve zest)
• 1 cup confectioners sugar

Whisk together first three ingredients until well-combined.  Add confectioners sugar, only a little at a time, making sure to whisk very well to avoid lumps.  Chill in the fridge for 20 minutes.

Once almond cakes are cooled, drizzle glaze over each bundt.  Top with blood orange zest and a sprinkle of confectioners sugar.  

CHESTNUT & CHIA PANCAKES (Gluten-free, Vegan)

As much as I eat my fair share of avocado toast, I love a pancake breakfast. Eggs or toast can be equally satisfying, but there’s something inherently special about pancakes. They always signify an occasion, or leisure weekend breakfast. These little chestnut cakes are super flavorful and will hold you over thanks to the addition of the beloved chia seeds. Be sure to top them with your favorite fruit and a little powdered sugar for some extra sweetness.

CHESTNUT & CHIA PANCAKES (Gluten-free, Vegan) Makes about 10 pancakes

• 3/4 cup chestnut flour
• 1/3 cup oat flour
• 2 tablespoons chia seeds
• 1 teaspoon baking powder
• 1/4 cup coconut or brown sugar
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/2 lemon, juice + zest
• 1 teaspoon vanilla extract
• 2 eggs
• 2 tablespoons powdered sugar
• Coconut oil, for frying
• Maple syrup, for serving

Preheat oven to 275 degrees. In a small mixing bowl, stir together almond milk, lemon juice, zest and chia seeds. Set aside.

In a large mixing bowl, whisk together chestnut flour, oat flour, baking powder, brown sugar, nutmeg and salt. Whisk in eggs and vanilla extract to the almond milk mixture and then fold wet ingredients into dry. Mix until combined well. Chill batter for 20-25 minutes.

Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  These pancakes take very little time to cook, so flip after 1-2 minutes. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.

Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with fresh berries, sifted powdered sugar and maple syrup. Serve warm!