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Fresh-Pressed Olive Oil Club
Explore Recipes Desserts Page 7

Maine Downeast Pumpkin Bread

Posted on by The Olive Oil Hunter

Make a double batch of this moist bread, as it freezes well and is great for sharing with family and friends. If you’re a “from scratch” kind of person, you can make your own pumpkin purée from pie pumpkins.

Ingredients

  • One 15-ounce can pumpkin purée (not pie filling)
  • 4 large eggs
  • 1 cup extra virgin olive oil
  • 2/3 cup water
  • 3 cups granulated sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Directions

Step 1

Preheat the oven to 350°F. Grease and our three 7 x 3 loaf pans.

Step 2

In a large bowl, mix together pumpkin puree, eggs, olive oil, water and sugar until well blended. In a separate bowl, whisk together the our, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Serves 24 — Recipe from allrecipes.com

Chocolate Chip Cookies with Olive Oil and Almond Flour

Posted on by The Olive Oil Hunter

Watch T. J. Robinson as he makes these chocolate chip cookies with olive oil and almond flour. These cookies are best enjoyed the day they are baked. Almond meal can be used in place of blanched almond flour.

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup olive oil
  • 3/4 cup golden monk fruit sweetener
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour
  • 1 1/4 cups chocolate chips of choice 2/3 cup toasted pecans
  • 2 tablespoons of unsweetened, finely shredded coconut

Recipe Notes

Almond meal can be used in place of blanched almond flour. Dough can be refrigerated prior to baking for 30 minutes to prevent the cookies from spreading too much. Brown sugar or coconut sugar can be used in place of monk fruit sweetener.

Directions

Step 1

Preheat oven to 350 degrees.

Step 2

Line a baking sheet with parchment paper.

Step 3

In the bowl of a stand mixer, cream together the butter, olive oil, and golden monk fruit sweetener.

Step 4

Add the vanilla and eggs, mixing until incorporated.

Step 5

Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips, pecans, and coconut with a wooden spoon.

Step 6

Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart.

Step 7

Bake for 11-13 minutes, or until golden brown around edges.

Step 8

Cool and enjoy! These cookies are best enjoyed the day they are baked.

Recipe adapted from Meaningful Eats.

Paleo Carrot Cake Muffins

Posted on by The Olive Oil Hunter

Grain free, gluten free, and Paleo compliant (without the frosting), these muffins checked all the boxes for my wife and me recently when a craving for carrot cake hit. Satisfying but not too sweet, they’re just the thing for breakfast, tea, or a light dessert.

Ingredients

For the muffins:

  • 1 1/4 cups blanched almond our
  • 2 tablespoons coconut our
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup extra virgin olive oil
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup peeled grated carrot

For the cream cheese frosting (optional):

  • 2 ounces cream cheese
  • 4 teaspoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • Milk or cream, for thinning the frosting (optional)

Directions

Step 1

Preheat the oven to 350°F. Line a muffin tin with 8 cupcake liners.

Step 2

In a medium bowl, mix together the dry ingredients (the almond our through the nutmeg). Set aside.

Step 3

In a large bowl, mix together the eggs, oil, honey, and vanilla.

Step 4

Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.

Step 5

Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

Step 6

Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!

Step 7

If making the cream cheese frosting, mix everything together until thoroughly combined. If it’s too thick for your liking, add milk or cream, one teaspoon at a time, until it reaches your desired consistency.

Step 8

Spread a thin layer of frosting on top of each cupcake or pipe a squiggle on each one. Cover and refrigerate if not planning to eat them within 4 hours.

Makes 8 muffins — Recipe from texanerin.com