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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Dairy Free Ranch Dressing

I'm not crazy about green salads unless they're smothered in a creamy dressing. Creamy dressing doesn't have to be unhealthy! It doesn't have to have any dairy in it either.

You can adjust the amount of herbs and garlic to suit your tastes. I have also made this using parsley and dill. You could use chives or cilantro too. If you have a garden, let it inspire you.

I use it on salad or as a sauce for other things like falafel.




Dairy Free Ranch Dressing
Makes up to 1 cup

Ingredients
  • 1/2 cup soaked raw cashews, drained
  • 1/4 - 1/2 cup fresh filtered water*
  • 1/4 cup chopped fresh herbs (I used dill)
  • 1 teaspoon minced onion
  • 1/4 minced garlic (or more if you wish)
  • 1/4 teaspoon pink salt
  • 1-2 teaspoons apple cider vinegar**
Directions
  1. Place all ingredients in a blender and blend until the herbs are nicely incorporated into the dressing.
  2. Store in a glass jar for up to a week.
* Start with 1/4 cup of water, then, decide if you want it thinner after you blend it.

** I like to add 1 teaspoon of vinegar and then taste it after blending. I like things a bit more on the sour side, so I usually add a second teaspoon. 


This recipe was inspired by Melissa over at My Whole Food Life.



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