Goat Cheese and Pistachio Cake Pops
2 tbsps grape seed flour
4 tbsps olive oil
100g fromage blanc (cow’s milk white cheese)
1 tsp baking powder
50g goat’s cheese
5 sprigs chives
4 tbsps liquid honey
100g roasted and
Salt, to taste
Pepper, to taste
1 Preheat oven to 150 deg C. Mix flours, baking powder, salt and pepper. Add eggs, olive oil andfromageblanc.
2 Rinse and chop chives, cube goat cheese.
3 Stir chives and goat cheese into dough. Mix gently.
4 Pour batter into greased cake pop moulds. Cook for 15 mins. Let cool and remove from moulds.
5 Chop pistachios. Lightly brush cake pops with honey, then roll in chopped pistachios.
6 Add toothpicks and serve.
Cake pops can be baked in advance. Coat them with the chopped pistachios — which help in reducing bad cholesterol, LDL, and increases good cholesterol, HDL — just before serving, to keep them crisp.
Almond Orange Petit Fondants
125g almond flour (or ground almonds)
1 pinch yeast
1 organic orange
2 drops orange oil
4 tbsps cornstarch
1 Preheat oven to 150 deg C. Separate egg whites from yolks. Wash orange under hot water; grate rind for zest, and juice.
2 Blend egg yolks and sugar with an electric mixer for a sparkling and clear mixture.
3 Add juice and zest of orange, almond flour, cornstarch, yeast, and orange oil and mix together.
4 Beat egg whites with a pinch of salt until very stiff. Gently fold into mixture.
5 Pour mixture into moulds in the shape of your choice. Cook for 15 mins at 150 deg C.
6 Let cool, remove from moulds and serve.
These fluffy biscuits contain only the fat of almonds and fatty acids, mono-unsaturated fats that are good for cardiovascular function. The orange provides antioxidants.
For more recipes grab a copy of the January 2014 issue of ELLE Singapore.