What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Orange Almond Flour Mini Bundt Cake

It was one of those weeks where I was craving an orange bundt cake so I made an orange bundt cake! Topped it with an orange powdered sugar glaze that tastes heavenly. Scratch your afternoon plans and make this simple, yet so flavorful and orange-zesty, cake.

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Orange Almond Flour Mini Bundt Cake (double the recipe to make a normal size bundt cake):

  • 2 cups almond flour
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 1 egg + 1 egg white
  • 6 tbsp of milk of choice
  • 1/2 cup maple syrup
  • 2 tbsp orange zest
  • 2 tbsps fresh orange juice
  • 1 tbsp chia seeds

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Directions:

  • Preheat oven to 350°F. Generously grease a mini bundt cake pan with coconut oil or nonstick spray.
  • Combine almond flour, salt and baking soda in a bowl.
  • In a separate bowl, whisk together the eggs, milk, syrup, orange zest, and orange juice. Add flour mixture, then stir in chia seeds.
  • Pour into prepped pan. Bake for 35-40 minutes.
  • Allow the cake to cool for about an hour before removing from the pan. Flip onto plate and prepare glaze.

Orange Glaze:

  • 1/3 cup monk fruit powder sugar
  • 1/2 tsp orange juice
  • 1/4 tsp vanilla extract
  • 2-4 tbsp milk of choice (may need more or less depending on consistency of the glaze. You want it to be a little runny but still thick!)

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On a slightly different note: oranges semi helped my nausea during my first trimester. It didn’t make it go away but I totally noticed that eating an orange helped ease the all day sea-sick feeling. Oranges sounded the least appetizing at the time but it worked for me. What helped you, if anything, get through any nauseous feeling during pregnancy?

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When Life Gives You Lemons

When life (aka Honest) gives you lemons, you make all the lemon things.

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Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.

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Lemon Poppyseed Oatmeal Stuffed Cookies-

For the cookies:

  • 1 cup brown rice flour
  • 1/2 cup rolled gf oats
  • 1 tbsp poppyseeds
  • 2 tbsp cup chopped dark chocolate covered almonds
  • 1 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 3 tbsp manuka honey
  • 2-3 tbsp juice and zest from 1 lemon

For the frosting:

  • 1/4 cup Lifeway Kefir farmer cheese
  • 4 oz light cream cheese
  • 2 tbsp powdered peanut butter
  • 1 tbsp vanilla protein powder
  • 2 tbsp manuka honey

 

Directions:

  • Combine dry ingredients in a large bowl, set aside.
  • Whisk together wet ingredients in a medium size bowl then pour the wet into the dry and stir until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop tablespoon-size portions of the dough, roll into balls, and lightly flatted. Should make about 16 cookies.
  • Bake for 12 minutes or until lightly golden brown. Remove from the oven and cool completely on a cooling rack.
  • Prepare the peanut butter filling using an immersion blender and blend until fluffy. 
  • Stuff cookies once they are completely cooled! #whatrobinbakes

 

Fun fact: five years ago today Joel asked me to be his girlfriend and four years ago today we got engaged! Oh how quickly time flies.