from my orchid kitchen

1. In a bowl, mix the coconut flour with the salt and baking soda.
2. In another bowl beat the eggs and add the milk, oil, sugar and vanilla.
3. Fold the flour into the previous preparation.
4. Leave to rest for 5 to 10 minutes.
5. Turn on the waffle maker and let it heat up.
6. Pour about 1/4 cup of the mixture, close the machine and cook for about 3 minutes.

Adapted from "Coconut flour waffles" 

Notes on how to make

• Unlike some waffle batters, this one is a bit thicker. To make it easier to pour the mixture, I use a 1/4-cup ice cream scoop onto the hot plate.
• The amount shown in the recipe yields about 6 waffles with the size you can see in the images.
• The cooking time and temperature for waffles will vary depending on the machine used.
• In the one I have (you can see it here), I use it on level 3 for 3 minutes. After 3 minutes, these waffles are cooked but soft; if you prefer them to be crunchier, you can leave them in the waffle maker for longer or heat them in a frying pan until they reach the desired texture, or even put them in the oven on the grill function for a few minutes.
• These waffles can also be made in advance and frozen.

Unlike most apple cakes, where the fruit is used in slices or cubes, in this cake, the Reinette apple is blended and incorporated into the dough along with the other moist elements, giving it a smooth texture and flavor.

It is mainly during autumn, but also in winter, that we can savour this apple originally from the United Kingdom, known since Shakespeare's time as the Russet apple and over the centuries gave birth to other apple species, namely the Reinette du Canada which later developed in Portugal mainly in the areas of Alcobaça and Sintra, with a festival dedicated to the Reineta apple taking place in the area of Fontanelas at the end of October.

The ingredients

Eggs - I used 3 small eggs, but can also be 2 large eggs.
Sugar - in this apple cake I used white sugar but you can substitute with brown sugar or even coconut sugar.
Reinette apple - you can use other varieties of apples, but you should be aware of how juicy they are, as the Reinette apple has a mushy pulp and excess liquid from other apple varieties can give the cake that undercooked center look.
Flour and Baking powder - basic elements that are the cake's main ingredient; in the case of using self-raising flour, only 1 teaspoon of baking powder should be added.
Cornstarch - helps the consistency of the cake to make up for the apple pulp used.
Butter - although it doesn't take much butter, the combination of this with the pulp of the Reinette apple gives the cake a pleasantly buttery flavor.
Milk - any type of milk can be used, and it serves mainly to help crush the Reinette apple pulp.
Cinnamon - it's optional, and I used it because this spice always pairs well with the apple flavor; alternatively, you can use a little lemon zest.

Reinette apple cake recipe

Ingredients

3 small eggs
150 g of sugar
125 g of flour
50 g of corn starch
2 teaspoons of baking powder
200 g reinette apple (peeled and seeded)
70 g of butter
50 ml milk
1/4 teaspoon cinnamon (optional)
pinch of salt

1. After peeling and pitting the apples, cut them into cubes and place them in a blender or hand mixer jar.
2. Add the milk and previously melted butter to the apples.
3. Blend until you get a lump-free cream. Reserve.
4. In a bowl, beat the eggs with the sugar, a pinch of salt, and the cinnamon until obtaining a fluffy cream.
5. To this preparation, add the previous apple cream, mixing well.
6. In a bowl, mix and then sift the flour, starch, and baking powder.
7. Gradually, the flour mixture is involved in the preparation but without beating too much.
8. Place the mixture in a previously greased cake pan and bake at 180ºC for 35 to 40 minutes.

Notes on how to make

• In recipes where flour is used along with corn starch, it is advisable to always sift so that they are well mixed and without lumps.
• Allow the cake to cool for some time before unmoulding, because despite being a very consistent cake after chilled, when it comes out of the oven, especially if you use a bundt type cake pan, the cake can break.

The ingredients

• Sweet potatoes - in this "mousse" I used orange pulp sweet potatoes, but white pulp can also be used. The best way to cook sweet potatoes is steamed, or baked in the oven so that they retain the vitamins. If cooked in water, it must be allowed to cool completely so that the excess moisture evaporates.
• Powdered cocoa - powdered chocolate can also be used, but it is advisable to adjust the amount of syrup since chocolate already contains sugar.
• Maple syrup - can be substituted for agave syrup or another similar sweetener of natural origin. Since sweet potatoes already have some sweetness, you don't need much sweetener.
• Vanilla - an (almost) indispensable ingredient in many desserts.
• Port wine - is optional and serves only to improve the flavor of the "mousse", and can be replaced by another alcoholic beverage to taste. I have also experimented with this chocolate liqueur.
• Milk - the amount needed is variable depending on the texture (thicker or lighter) that is desired for this dessert.

How to make

• Start by cooking the sweet potato: if steamed, the potatoes are peeled and cut into medium cubes and cooked for approximately 20 minutes (the smaller the cubes, the faster the cooking); if roasted in the oven, they are peeled and roasted whole at 200ºC for about 30 minutes; if cooked in water, peel and cut into cubes and cook for 15 to 20 minutes (also here the smaller the cubes, the faster the cooking will be) allowing to cool so that the excess moisture evaporates.
• The sweet potato pulp is then pureed. Those who don't have a food processor can use a pass-vite or potato masher.
• To the puree are then added cocoa powder, maple syrup, vanilla, Port wine (or another drink), and 80ml (1/3 cup) of milk, and wrap everything until you get a homogeneous cream.
• Depending on whether you like a thicker or lighter cream, gradually add (or not) more milk.
• Place the cream in bowls or other containers and leave it to set and solidify in the refrigerator.
• In this version, the bowls were decorated with some whipped cream (fresh cream with a bit of sugar).

Sweet potato chocolate "mousse" recipe

400 gr of sweet potato (boiled or roasted)
30 gr of cocoa
80ml to 150ml of milk (of any type)
3 tablespoons of maple syrup
1 teaspoon vanilla
1 tablespoon of Port Wine, Brandy or chocolate liqueur (optional)
Whipped cream (optional - to decorate)
Chocolate shavings or sprinkles (optional - to decorate)

1. After roasting or boiling the sweet potato, mash until pureed and cool. 
2. Add the remaining ingredients: cocoa, maple syrup, vanilla, Port wine, and 80ml of milk, and mix everything.
3. Adjust the creaminess to taste with the addition of more milk.
4. Divide the preparation by cups or glasses, and place in the refrigerator. 
5. Decorate to taste.

These creamy and intense chocolate flavored brownies, in addition to being flourless also have no fat and do not use refined sugars.

The Ingredients

Bananas - the bananas should be ripe, as they are sweeter to counteract the bitterness of cocoa. You can use frozen bananas but always drain the extra moisture that they release.
Eggs - help to bind all the ingredients present.
Milk - any type of milk can be used here, and when I make these brownies I use oat or almond milk.
Cocoa - this recipe requires a good amount of cocoa, which will substitute the flour. It can also be replaced for powdered chocolate, but since it contains sugar you probably won't need to add the syrup or just use a smaller amount of this sweetener.
Maple syrup - until a few years ago it was very difficult here to find this natural sweetener, but some can be found in some supermarkets and health food stores. It can be replaced by agave syrup or even honey (a more liquid/fluid version).
Vanilla - is an optional ingredient, but it always improves the taste of many desserts.
Baking soda - since the ingredients present make a thick batter, the baking soda will create some air bubbles in the dough when subjected to the oven's heat.
Chocolate chips - are an optional ingredient that further accentuates the chocolate flavor in these brownies. However, those who don't have chocolate chips can simply chop or grate the same amount from a chocolate bar into pieces.

How to make

• Place the liquid ingredients in a blender or food processor: eggs, milk, vanilla, maple syrup.
• Peel the bananas and cut them into slices, adding them to the previous ingredients. Blend until a homogeneous cream is obtained.
• Then add the cocoa powder and crush it again until it is well wrapped.
• Anyone who doesn't have a blender or food processor can blend the liquid ingredients and bananas in the glass of hand mixer and add the cocoa and chips in a separate bowl. If you don't want to use any electrical equipment you can just mash the banana very well and beat the eggs and then add the remaining ingredients.
• Add the chocolate chips, wrapping the mixture with a spatula or spoon.
• A square or rectangular form is lined with parchment paper (I used a disposable 18x18 cm because at the time I didn't have mine 22x22 cm).
• For this recipe, you have to use parchment paper otherwise you will hardly be able to unmold the brownies due to their creamy texture.
• The preparation is then poured into the pan lined with parchment paper.
• Place in the oven at 180ºC for about 25 minutes.
• Remove from the oven and let the brownies cool in the pan.
• Place in the refrigerator at least 2 hours before unmolding and cutting into portions. Placing brownies in the cold (even in those classic recipes) helps to improve the concentration of the flavors present and also improves their final consistency. 
• Since they have a creamy texture, it is advisable to store what is left in the fridge (they can also be frozen).

Banana cocoa brownies recipe

2 medium bananas
2 eggs
125 ml milk (of any kind)
125 gr of cocoa powder
4 tablespoons of maple syrup (maple syrup)
1 tablespoon vanilla
1/2 teaspoon of baking soda
50 gr of chocolate chips (optional)

1. In a blender or food processor, place the eggs, milk, vanilla, maple syrup, and sliced bananas.
2. Blend until obtaining a homogeneous cream.
3. Add the cocoa powder and crush again until well incorporated.
4. Add the chocolate chips and wrap them with a spatula or spoon.
5. Pour the mixture into a pan lined with parchment paper.
6. Place in the oven at 180ºC for about 25 minutes.
7. Allow it to cool completely in the pan.
8. Place in the refrigerator for a few hours before unmolding and cut into portions.

Adapted from "Double chocolate blender brownies"

This cake is full of textures and flavor with each bite, moist by the presence of apples and raspberries and crunchy due to the slightly toasted nuts by the oven's heat.

The recipe for these cake squares had already been tried and shared on the old blog about 6 years ago, and I almost forgot about it.

However, I found it again and thought it's a nice suggestion to share at this time of the year when the first nuts start to appear, and when there is a lot of apples to savour.

The ingredients

• Eggs - serve to bind all the ingredients of these squares.
• Self-raising flour - if only all-purpose flour is available, just add 2 teaspoons of baking powder to the recipe. For a gluten-free version, just use a gluten-free flour mix.
• Cornstarch - the original recipe mentioned cornmeal, but as there are two fruits that will release moisture when cooking, I decided to use corn starch to counteract this situation.
• Sugar and brown sugar - this apple and raspberry cake doesn't use much sugar, since it also takes advantage of the sweetness of the fruit, and because the topping also has sugar as an ingredient. I decided to use brown sugar in the nut topping, as it gives this crumble a slight caramel flavor. As I am a fan of these sugars with stevia, I reduced even more the amount of sugar (but without compromising the sweetness!)
• Butter - the presence of butter essentially gives it a flavor that goes very well with the one of apple and also with the topping.
• Oil - the other source of fat in this cake is oil, and I preferred a neutral one like grape seed, but coconut oil is also a good option. Despite being in small quantities, it also helps to keep the cake moist and leaven when baking.
• Milk - any type of milk can be used, and in this case, the one chosen was almond milk.
• Apple - any variety of apple will do, and I've tried the Fuji and Golden varieties.
• Raspberries - in cakes or muffins, it is always better if we choose the smallest fruits as they are better distributed throughout the cake. If you prefer, the raspberries can be replaced by blueberries or a mix of the 2 fruits. I used frozen raspberries, and as such, they should only be added right at the end of the preparation so that they don't thaw and fall apart.
• Cinnamon and Vanilla - in the recipe I was inspired by, the aromas used were vanilla and also lemon zest. However, since it's an apple cake, I replaced the zest with some cinnamon. If you don't want to use cinnamon, you can always use lemon or orange zest (about 1 teaspoon).

How to make

• You start by preparing the topping of the cake, chopping the walnuts into pieces that are not too small (personally I prefer to do it with the knife, but you can use the food processor/robot in the pulse function).
• The other ingredients in the icing are butter (preferably at room temperature or slightly melted) and sugar, which must be well beaten together before adding the chopped walnuts.
• After the icing is prepared, it is set aside because it will only be needed before the cake is placed in the oven.
• The cake is made by mixing the flour together with the baking powder, corn starch, cinnamon, and salt in a bowl.
• The apple is peeled and pitted, then grated in thin strips using a mandolin, or in the food processor. Reserve.
• In a large bowl, mix the sugar with the butter and oil until the sugar is well dissolved.
• Add the 2 eggs, one at a time, and beating well after each addition.
• Add the milk and vanilla little by little and mix the flour in the mixture.
• Finally, add the previously grated apple and then the raspberries, wrapping without beating too much.
• Place the cake dough on a previously greased tray (mine is 26x20 cm).
• The walnut, butter, and brown sugar topping is then distributed over the preparation (it's easier and faster to do it with your hands) and press slightly to adhere to the dough.
• It's placed in the oven at 175ºC between 45 to 50 minutes (although it is a shallow cake, it contains many moist ingredients, so it takes a little longer in the oven).

Apple raspberry walnut squares recipe

Ingredients

2 eggs
125 gr of self-raising flour
30 gr of cornstarch
1 teaspoon baking powder
40 gr of butter
1 tablespoon of oil
100 gr of sugar
80 ml of milk (of any kind)
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 grated apple (approx. 1 cup)
30 small raspberries
Pinch of salt

Topping
30 gr of butter
50 gr of brown sugar
100 gr of walnuts

1. Chop the walnuts coarsely.
2. In a bowl, mix the butter (at room temperature) with the brown sugar, and the walnuts. Reserve.
3. In a bowl, mix the flour with the baking powder, cornstarch, cinnamon and salt.
4. Peel the apple, remove the seeds and grate it.
5. In another bowl, beat the sugar with the butter and oil.
6. Add the eggs, one at a time.
7. Add the milk and vanilla.
8. Gradually wrap the flour mixture in the preparation.
9. Finally, add the grated apple and then the raspberries.
10. Pour everything onto a greased baking tray.
11. Distribute the walnut, butter and brown sugar mixture over the preparation.
12. Bake at 175ºC for 45 to 50 minutes.

Adapted from "Pecan-berry coffee cake" / Originally posted in 2014

Made with just 5 main ingredients, it is the perfect crepe to taste simple with a hint of cinnamon or on these hot days with ice cream.

The ingredients

• Egg - to connect the elements and give some consistency to the crepes. I estimate that it can be replaced by a "flax egg" but I still haven't tried this alternative.
• Banana - it is advisable to use ripe bananas, which will give crepes a softer texture in addition to the flavor and also allow the recipe to be sweetened naturally.
• Milk - animal or vegetable milk can be used, and I usually use oat or almond milk.
• Corn starch - this ingredient will replace wheat flour, making this a gluten-free recipe.
• Coconut oil - since the banana is present, only one tablespoon of fat in the dough is needed.

How to make

• In a blender, food processor or hand mixer, place the liquid ingredients first: milk, egg, and coconut oil (melted).
• Cut the banana into pieces and add.
• Then add the remaining ingredients - sugar and corn starch.
• Crush everything until you get a homogeneous liquid and without banana pieces (you may find, especially those more used to making crepes, that the preparation is more liquid than in other recipes, but it is normal because as they use bananas they have a slightly moistier texture but similar in consistency compared to simple crepes).
• Place in the refrigerator to rest for at least 15 minutes.
• Heat a frying pan or crepe pan, over low heat and lightly oil it with a few drops of oil or a little butter.
• When it is hot, pour part of the mixture into the pan to form a thin film of dough.
• Once it is cooked, turn it over carefully and let it cook for a few more seconds.
• It is very important to grease the pan whenever you are preparing another crepe, as they can easily stick to the bottom.
• This recipe yields approximately 10 to 12 crepes of about 22 cm in diameter.
  

Banana crepes recipe

Ingredients

1 medium banana
1 egg
250 ml of milk (of any kind)
1 cup of corn starch (approx. 140 gr)
1 tablespoon of sugar (optional - I don't usually add)
1 tablespoon of coconut oil (or butter)

1. Place all ingredients in a blender, food processor or hand mixer glass.
2. Grind everything until a homogeneous liquid is obtained.
3. Allow to rest, preferably in the refrigerator, for at least 15 minutes.
4. Heat a non-stick frying pan or crepe pan, lightly greased with a little oil.
5. Pour about a soup ladle (barely filled) of the mixture, covering the bottom of the pan.
6. When it starts to show some "bubbles", and with the help of a spatula, loosen the edges of the crepe, and turn to get color on the opposite side.

Adapted from "Crepes de banana" from the portuguese book "O Verde" by Olívia Santos