Pan Seared Apple Almond Cake

Fresh apples caramelized in brown sugar and combined with almond flour to bring out a healthy and delicious cake. YUUUMMMM!

pan seared apple almond cake pic 1

Now that the fall season has completely set I have been craving for the fresh juicy apples. Since I have serious sweet tooth I had to bake a cake with apples as the main ingredient. At the same time I wanted to bake a simple and easy cake that could be baked on a working day in just few minutes’ notice because of our busy schedules.

pan seared apple almond cake pic 2

The Gluten free Pan Seared Apple Almond Cake was an instant hit in my home and vanished in a matter of few minutes. I had no leftover to satisfy my sugar cravings the next day.  This cake is healthy with no butter and no white carbs with minimum sugar, lots of fiber and full of protein.  I still cannot believe I could create a nutritious dessert and yet not compromise on taste.  A Must Try!

Pan Seared Apple Almond Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 8

Per Serving 285 calories

Fat 18 g

Carbs 25 g

Protein 9 g



  • 1 cups fresh apples (chopped)
  • ½ cup + 2 tbsp. brown sugar
  • 2 cups almond flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • 1 tbsp. vanilla extract
  • 1 tbsp. olive oil
  • 1 tbsp. almond milk


Warm a nonstick pan on a medium flame. Add apples and ½ cup brown sugar to it. Saute properly so that the apples are well coated with brown sugar. Cover and cook for 5 minutes or until the apples are soft but do not lose their texture. Remove the pan from the flame and let it cool for few minutes.

apple almond cake ( apples) pic

Preheat the oven at 325 degree Fahrenheit. Prepare an 8 inch round baking pan with a liner. Grease and flour it so that the cake releases from the baking pan easily.

In the meantime, combine all the dry ingredients in a mixing bowl except the sugar.

In a separate bowl whip the eggs and combine all the wet ingredients to it. Add the remaining 2 tbsp brown sugar to this. When the apples are cooled add apples to the wet ingredients.

Pour the wet ingredients into the dry ingredients and mix well so that the batter is well blended. (Do not overdo it).

Pour the batter into the baking pan and put it in the middle rack of the oven. Bake it for 25-30 minutes or until the fork comes out clean.

Serve hot, at room temperature or cold. Can be stored in refrigerator in an air tight container for 3 days.

Note: Any milk of your choice can be used. In that case nutritional value may slightly vary.

Why should we include Chia Seeds in our Diet?

Chia Seeds are one of the healthiest and super foods available in almost all grocery stores. Although scientific evidence is still lacking, chia seeds are FDA approved. Chia seeds are plant based seeds which are high in protein, fiber, omega 3 fatty acids, and calcium and are a good source of antioxidants.

It is said that chia seeds help in losing weight by curbing hunger pangs. It is whole grain in nature and absorbs water in great quantity. Hence when consumed you may feel full for a longer period of time and eat less which may result in weight loss.

Chia seeds are 40% fiber by weight, which makes them the best source of fiber. By weight chia seeds are 14% protein which makes them a must food to be included in our healthy diet. Protein is an essential part of our diet because it keeps us full for longer time and thereby promotes weight loss.

Chia seeds are gluten free and have been found as egg replacer also, which may help in lowering cholesterol.

Chia seeds play a significant role in regulating insulin levels and have been considered great for lowering high blood pressure as well. Chia seeds also slow down the speed in which our body breaks the carbohydrates which in turn stabilizes the blood sugar level.

1 tbsp. of chia seeds contains 60 calories and has 0% cholesterol and no sodium content.

Chia seeds can be eaten in raw form. For example sprinkle on salads, cereals, yogurt or blend in smoothies. I have shared some smoothie recipes which include chia seeds in my blog. For example – Pear Spinach Mango Smoothie, Colorful Spring Smoothie, Colorless Pomegranate Smoothie. They can also be used for baking thereby enhancing the nutritional value of the baked foods. Chia seeds can also be consumed by soaking in water for few minutes and then drinking it.

Health Tip of the week
“Add Chia Seeds to your Healthy Diet and consume more Nutrition”


Spinach Almond Amaranth Breakfast Muffins

Now that the school is in full swing, cooking breakfast sometimes gets even more difficult because of shortage of time. Yet mommies want to feed healthy, protein packed and filling breakfast that can be prepared easily. I came up with Spinach Almond Amaranth Breakfast Muffins in my endeavor of cooking healthy, easy and flavorful breakfast.

I wanted to feed spinach to my little one in a way so that she does not realize the taste of it and I can be happy and satisfied with the thought that my daughter ate spinach. I had some cooked Amaranth leftover so I decided to combine spinach, almond and amaranth with eggs and bake them. The most interesting fact of this recipe is that I used only 1 tbsp. of flax oil.

Flax oil which is derived from flaxseeds is high in omega-3 fatty acids. It is said to have lots of health benefits like it promotes good quality hair growth, reduces the risk of cancer, promotes healthy skin and also helps in burning body fat. It’s a versatile oil and can be used in cooking/baking or in salads.

Spinach Almond Amaranth Breakfast Muffins (plated) pic
These muffins can also be consumed as snacks and can be prepared a day ahead and can be warmed up just before serving. Whenever I bake a batch of Spinach Almond Amaranth Breakfast Muffins they finish off within couple of days. These muffins are super easy to cook and hence I love to bake them whenever I get a chance.  Store these muffins in an air tight container in the refrigerator for 3-4 days.

Spinach Almond Amaranth Breakfast Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Number of servings: 9

Per Serving 199 calories

Fat 11 g

Carbs 17 g

Protein 9 g



  • 1 cups baby spinach (chopped)
  • 1 cups Almond flour*
  • 1 cups Amaranth (cooked)*
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper (crushed)
  • 4 eggs
  • 1tbsp flax oil*

*Almond flour, * Amaranth *Flax oil

Spinach Almond Amaranth Breakfast Muffins (amaranth) pic

Preheat oven at 350 degree Fahrenheit.  Prepare the muffin tray by greasing it with cooking spray.

In a bowl combine all the dry ingredients including spinach.

In another bowl whip the eggs and mix oil in it.

Pour the wet ingredients into the dry ingredients and mix well so that the batter is well coated.

With an ice cream scoop spoon the batter into the muffin tray and put it in the oven.

Bake it for 25-30 minutes or until the fork comes out clean.

Serve hot with ketchup.

Note: Can be prepared ahead of time and refrigerated in an air tight container for 3-4 days.
Flax oil can be substituted for olive oil or any oil of your choice.

Persimmons Tofu Parfait

Persimmons Tofu Parfait is a no yogurt parfait. It is high in protein because it includes tofu. The dates give it a texture and taste of a chocolate cake and make it even healthier. In this dessert I used raw honey instead of regular honey because raw honey is pure and 100% honey with any unwanted ingredients. Raw honey is pure in taste and promotes good health.

This recipe includes silken tofu ad is delicious. You can satisfy your sweet tooth and yet maintain healthy weight along with including a good combination of protein, fiber and lots of flavor. Persimmons is yellow – orange to dark orange in color and can be eaten with or without the skin in a raw form. It’s a fruit with high fiber content.

persimmons tofu parafait pic post

Persimmons Tofu Parfait

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 336 calories

Fat 12 g

Carbs 60 g

Protein 7 g



  • 1 cup pitted dates
  • 3 tbsp. cocoa powder
  • 2 tsp vanilla extract
  • ½ tbsp. flax oil
  • 2 whole persimmons (skin seeds removed)
  • ½ 12 oz. pack silken tofu
  • 2 tbsp. raw honey
  • 3/8 cups crushed pecans
  • 1 tbsp. goji berries*

*goji berries


Combine the dates, cocoa powder and 1 tsp vanilla extract and flax oil and pulse until a dough forms. Keep it aside.

Combine tofu, persimmons, 1 tsp vanilla extract and honey and puree until smooth. Keep it aside.

In dessert glass start the layering with the date mix first. Take ¼ portion of the dates mix and press between palms until flat. Put the first layer and shape it according to the glass.

Add another layer of ½ of the pecans mentioned in the ingredients. Again ¼ portion of the dates mix by pressing between palms. Make sure to press the dates mix in the glass properly so that the parfait does not overflow. Add a layer with half tbsp. of the goji berries.

Lastly, pour the tofu puree on the top layer and garnish with more pecans and goji berries.

Repeat the whole process with another dessert glass.

Put it in the freezer for 15 minutes and serve chilled.

Note: I used the large size dessert glass and 2 people can eat in 1 large glass size. If using smaller size then 4 glasses would be required.
1 cup pitted dates would include approximately 12 dates pieces.
Can be made in one big bowl and serve as you wish.
Most importantly when you put the dessert in the freezer make sure to shift it to the refrigerator after 15 minutes if there is still time to serve. Otherwise it will freeze.

Oatmeal Almond Pizza Crust

Yay! Finally I discovered a healthy and protein packed pizza base. I have been trying a lot of various healthy pizza base that should be easy and quick and mom friendly :) . I have been tossing a lot of pizza in the trash in the past few weeks due to my failed experiments. But this time I made it. Yeast free, egg free and dairy free pizza base. My family loved it and I can confidently say it’s a must try recipe because my daughter ate the base which she normally avoids.

It’s a ritual in my house to order pizza on every Friday evening and I always worry about the empty calories consumption. The amount of unhealthy white carbs that goes into our tummy and coverts into stored fats. This adds up to my guilty indulgence which adds some pounds on the weighing scale. I have been trying to create a vegan pizza base with lots of nutrition and with the combination of whole grains, protein, good carbs and which should also be a complete meal. Hence, I decided to combine oatmeal and almond meal with variety of herbs and Oatmeal Almond Pizza Crust was created.

oatmeal almond pizza plated pic

Now no more ordering pizza and no more consuming unhealthy hidden ingredients. No more consumption of white carbs and unlimited fats. This Oatmeal Almond Pizza Crust can be served at short notice and it’s a 15 minutes deal. I have discovered a new form of adding oatmeal to my family’s diet and they do not even realize what they eat. All they know is that they are eating Pizza and they can’t stop doing NOM! NOM! NOM! :) .

Oatmeal Almond Pizza Crust

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Number of servings: 3

Per Serving 571 calories

Fat 28 g

Carbs 65 g

Protein 20 g



  • 1 cups almond meal
  • 1 cups oats flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp dried garlic
  • 1 tsp dried basil
  • 1 tsp parsley
  • ¾ tsp salt
  • 1 tbsp olive oil
  • ½ cup water


Preheat the oven at 370 degree Fahrenheit. Prepare a 10 ½ inch cast iron skillet.

In a bowl, combine all the dry ingredients and mix with a spoon. Add oil to it and massage the flours with hands.

oatmeal almond pizza dough pic

Gradually add water and knead it gently to form a dough. Too much kneading not required. As soon as the dough starts forming and all the ingredients starts sticking that’s the point to stop.

On a flat surface roll it with a rolling pin. Make sure to give very light pressure on the dough. Too much rolling also not required. Flatten the dough to the size of the skillet.
oatmeal almond pizza dough crust pic

Place the flattened dough in the skillet, put it in the middle rack of the oven and bake for 7-10 minutes or until done. The base would be soft at this point.

Spread your favorite toppings and put it again in the oven to bake for another 10 minutes or until the cheese melts properly.

Take it out from the oven and let it cool for few minutes and cut into desired slices and serve. ( Make sure to cool a little before slicing the pizza or else it will break).
oatmeal almond pizza crust skillet pic

Note: If using any other metallic pan, then after rolling when you put the flattened dough on the pan you can spread it a little by pressing with your fingers gently. Don’t over do it. The dough may start to break.

This pizza recipe yields 6 slices and is quite filling and is as good as medium size pizza.

In this pizza I used the toppings that my family likes: marinara sauce, onions, tomatoes, green peppers, black olives and lots of mozzarella cheese. Feel free to top your pizza with any of your favorite toppings.

You can also make your own oatmeal flour by grinding the dry rolled oats in the food processor until a flour texture is formed.