Tender and dripping with au jus, Sirloin Tip Roast has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

We also love crock pot sirloin tip roast!

Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavorful you wouldn’t know you weren’t feasting on a prime rib.

Also be sure to try this eye of round roast recipe and slow cooker rump roast.

Why You’ll Love This Recipe

• Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. 
• Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent! 
• No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
• Sunday dinner or special occasion: This impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping.

Ingredients You Will Need

• Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
• Onion: White onion, sliced for aromatic flavor.
• Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.

How to Cook Sirloin Tip Roast

Here is an overview how to cook sirloin tip roast. Full recipe card is located below.

Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!

• Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
• Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
• Coat the roast: Place whole roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
• Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.

How Long to Cook Sirloin Tip Roast?

How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when roast is ready, but nothing beats the real thing.

Tips for Best Results

• Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
• To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle oven rack. That way there is even distribution to the pan.

Variations

This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.

• No Dutch oven? I think the best way to cook this roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant read thermometer for internal temperature after 30 minutes.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after you are done cooking a sirloin tip roast. You can use yellow onion or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
• Turn your au jus into gravy: Add beef stock or red wine, cornstarch and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

What Should I Serve It with?

Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!

Serve with its juices and onions from the pan and delicious side dishes for a complete meal:

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Or make super easy cooked cabbage drizzled with roast au jus.

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This red meat is great for freezing because it’ll keep for up to 3 months. Just place it in airtight container and freeze.

FAQs

More Roast Recipes to Try

• Crock pot eye of round roast
• Boneless turkey breast roast
• Boneless leg of lamb recipe
• Instant Pot pot roast
• Roasted leg of lamb
• Roasted bone-in turkey breast
• Slow cooked oven brisket

Print

Sirloin Tip Roast

Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 450kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer

Ingredients

• 3 pounds sirloin tip roast
• 1 large white onion sliced
• 1 tablespoon ground coffee regular or decaf
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground black pepper
• 1 lemon zest only

US Customary – Metric

Instructions

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• First bake uncovered for 30 minutes.
• Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g

The post Sirloin Tip Roast appeared first on iFoodReal.com.

The best Blueberry Coffee Cake recipe! Moist, fluffy, and naturally gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

For a lighter version, try my healthy coffee cake with whole wheat flour.

Say good morning with a slice of blueberry coffee cake that’s deliciously soft and tender with a sweet blueberry center, crisp streusel topping, and drizzled in a light citrus glaze.

I recently treated my family to this freshly baked blueberry cake, and it was gone in minutes! It’s the perfect sweet treat to enjoy for breakfast or as a healthy dessert with a scoop of vegan vanilla ice cream.

Why You’ll Love This Recipe

• Uses lots of blueberries: Inspired by my blueberry breakfast cake, I am excited to share a new way to use up your fresh seasonal berries. Think classic coffee cake meets blueberry pie, yum!
• Super moist: Wholesome ingredients like coconut oil, maple syrup, and almond milk make this cake extra soft and moist.
• It’s gluten-free: We eliminate wheat flour by using a blend of almond flour and oat flour, so you can make blueberry crumb cake for a crowd, worry-free.
• Easy to make: A tasty, beautiful cake that comes together easily with no fancy mixer needed! It’s super easy to make, even for a novice baker.

Ingredients for Blueberry Coffee Cake

This blueberry coffee cake recipe is carefully curated with pantry-friendly ingredients, so you can enjoy a fun breakfast whenever the mood strikes.

• Eggs and milk: These ingredients act as a binder, provide structure, and add moisture. Any milk will work, I used almond milk.
• Maple syrup: Unrefined sugars like maple syrup add moisture and a sweet taste.
• Coconut oil: Melted coconut oil is a great substitute for butter and other oils, and gives your cake an upgraded texture. Any coconut oil will work, if you use a refined coconut oil you will not notice a coconut-y flavor.
• Baking extracts: Equal amounts of vanilla extract and almond extract adds the sweetness of vanilla with a hint of nutty flavor.
• Flour: Blending almond flour and oat flour yields a soft, cake-like structure. They’re both gluten free and packed with nutrients. Using almond flour also means you don’t need any butter for this healthy dessert recipe.
• Baking essentials: Baking powder, baking soda, and salt.
• Blueberries: I recommend fresh blueberries, if you have some. Frozen blueberries work also, but do not thaw.
• Brown sugar: A sprinkle of brown sugar makes the streusel topping sweet.
• For the glaze: The mixture of icing sugar and fresh lime juice holds just the right balance of sweet and tart. If you don’t have lime, just use lemon juice or water.

How to Make Blueberry Coffee Cake

This simple blueberry coffee cake comes together quickly in three parts: the cake, the streusel, and the glaze. The hardest part is letting it cool.

There is a full recipe card below.

Preheat your oven to 350 F and spray a springform pan with cooking spray. Set aside.

• Mix wet ingredients: Add eggs, milk, maple syrup, coconut oil, vanilla extract, and almond extract to a large bowl. Whisk and set aside.
• Mix dry ingredients: In another large bowl, whisk the almond flour, oat flour, baking powder, baking soda and salt together.
• Combine: Add the flour mixture into the bowl with wet ingredients and use a spatula to stir until smooth.
• Assemble the cake: Pour the batter into the greased cake pan. Top with blueberries, keeping the majority in the center. Set aside.

• Make the streusel topping: In a medium bowl, use a fork to combine the softened coconut oil, oat flour, almond flour and brown sugar. Mash until crumbly, then sprinkle the crumb topping over the blueberries.
• Bake: Set the pan in the oven and bake for 45-50 minutes. Blueberry coffee cake is ready when the top is brown, the middle is barely jiggly, and a toothpick inserted into the center comes out clean without any batter. Wet blueberry marks on the toothpick are OK, you should be able to see some blue liquid in between the blueberries but not the gooey batter.
• Let the cake cool: Once you remove the cake, let it cool for 3 hours until it’s slightly cooler than room temperature.
• Make the glaze: Whisk icing sugar with lime juice in a small bowl. Drizzle the glaze on the top and sides of the cake, then let it sit for another 30 minutes, so the glaze solidifies. When ready to serve, use a sharp knife and slice into 10 pieces. Enjoy with a hot cup of coffee or tea.

Tips for Best Results

Here are my top tips for baking blueberry streusel coffee cake.

• Measure flour correctly: Too much flour will result in a dry cake. The best way to avoid this is with the scoop and level method. Use a spoon to fill the measuring cup, then level with the back edge of a knife.
• Spreading the blueberries: I like to dump most berries in the middle for that blueberry pie filling look and more empty edges. You can spread them evenly on top of the batter if you like.
• Glazing: First drizzle the glaze on top, then to make pretty, bakery-style glaze drippings on the side, drizzle the edge in a side-to-side motion all around and it will drip down.
• All ovens vary: My blueberry crumb cake was ready right around 45 minutes but remember all ovens are different, even brand new ones. Go by how the cake looks, and test with a toothpick in a couple different areas including the center.
• Cake is ready when: Remove your coffee cake from the oven when the top is golden brown and crumb topping looks wet. Insert a toothpick, if blueberries are liquidly but its brown then you’re OK to remove. However, if you see a lot of liquid between blueberries let it bake a bit more. When you shake the pan, the middle shouldn’t jiggle, except the topping a bit.
• If cake starts to brown too much: If you notice this, move it to middle shelf or cover with foil. Speaking from experience, almond flour can start burning a bit in some ovens.
• Let it cool: The blueberry filling will set and thicken as cake cools. It doesn’t have to be completely cold, but room temperature is best for glazing and slicing.
• Let glaze thicken: For better presentation and taste, let the glaze sit for about 30 minutes before slicing.

Variations

• Make lemon blueberry coffee cake: Swap lime juice with lemon juice, and add lemon zest to the batter.
• Omit almond extract: If you’re not a fan of the strong flavor of almond extract, you can use lemon juice or zest instead.
• Use any kind of berry: Substitute blueberries with strawberries, raspberries, or blackberries. I may even try peaches one day.
• Sour cream coffee cake: Cut the milk in half and replace the other half with sour cream for an extra rich and fluffy cake.
• Add spices: This is the perfect cozy treat to enjoy as we transition into Fall. Add cinnamon, nutmeg, ginger, or cardamom to the batter or streusel for that signature warm flavor.

How to Store

Store: Cover the cake with a kitchen towel and store at room temperature on day 1. On day 2, transfer to an airtight container with the lid half ajar. Store in the refrigerator for day 3, and the freezer after that.

Freeze: Once the glaze has set, transfer the blueberry cake to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or on the counter.

FAQs

More Blueberry Recipes

• Blueberry oatmeal bars
• Healthy blueberry muffins
• Healthy blueberry pancakes
• Lemon blueberry muffins
• Almond flour blueberry muffins
• Healthy lemon blueberry muffins
• Healthy lemon blueberry bread

More Cake Recipes to Try

• Berry trifle
• Almond flour cake

Print

Blueberry Coffee Cake

The best Blueberry Coffee Cake recipe! Moist, fluffy, and gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 466kcal

Author Olena Osipov

Equipment

• 9-inch springform pan

Ingredients

For the Cake:

• 3 large eggs
• 1/2 cup milk I used almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries fresh or frozen
• Cooking spray I use Misto

For the Crumb Topping:

• 1/4 cup coconut oil softened
• 1/2 cup oat flour
• 1/4 cup almond flour
• 2 tablespoons brown sugar or coconut sugar

For the Glaze:

• 1/2 cup icing sugar
• 1 1/2 tablespoons lime juice or lemon juice, or water

US Customary – Metric

Instructions

• Preheat oven to 350 F and spray sides and bottom of springform pan with cooking spray well. Set aside.
• In large bowl, add eggs, milk, maple syrup, coconut oil, vanilla extract and almond extract. Whisk and set aside.
• In another large bowl, combine almond flour, oat flour, baking powder, baking soda and salt. Whisk and transfer to a bowl with wet ingredients. Using spatula, stir well.
• Pour batter into previously prepared pan and top with blueberries, concentrating majority in the center. Set aside.
• Make streusel topping by combining softened coconut oil, oat flour, almond flour and brown sugar in a medium bowl. Mash with a fork until it's incorporated and sort of crumbly, and sprinkle on top of blueberries.
• Bake cake for 45-50 minutes or until top is brown, middle isn't jiggly and toothpick inserted into the center comes out without batter but wet blueberry marks are fine. Your cake is ready if you see some blue liquid in between the blueberries but not the liquidy batter. Blueberry filling will set.
• Remove cake from the oven and let cool for 3 hours or until barely room temperature.
• Make glaze by whisking icing sugar with lime juice in a small bowl. Then drizzle on top and sides of cake, let sit for 30 minutes to solidify and slice cake with sharp knife into 10 slices, and serve.

Notes

Store: On day 1 – keep cake covered with kitchen towel. Day 2 – transfer to an airtight container and keep lid half ajar. Day 3 – place in the fridge. Freeze after.

Freeze: Freeze cake in airtight container for up to 3 months. Thaw in the fridge overnight or on the counter.

Nutrition

Serving: 1 slice | Calories: 466kcal | Carbohydrates: 47g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 245mg | Fiber: 4g | Sugar: 25g

The post Blueberry Coffee Cake appeared first on iFoodReal.com.

These No Bake Peanut Butter Oatmeal Bars are decadent, slightly fudgy, and are wonderful healthy snack made with just 8 natural ingredients! No oven is required, just one bowl and under 10 minutes prep.

I’ve already shared a no bake peanut butter pie and peanut butter protein balls recipe. Now it’s the turn of these no bake peanut butter oatmeal bars.

Unlike many no bake peanut butter bars recipes, this version has absolutely no powdered sugar, crushed cookies, or butter.

I’ve also added tested recipe with dark chocolate chips in the bars or thick ganache topping. I’ve included both options for the chocolate lovers out there. The results are a healthy snack reminiscent of Reese’s peanut butter cups that is delicious!

Ingredients for No Bake Peanut Butter Oatmeal Bars

These no bake peanut butter oatmeal bars recipe require just 8 ingredients most of which are pantry staples.

• Peanut Butter: Avoid peanut butter with tons of added sugars and additives in general. Instead, choose an all-natural peanut butter with a runny consistency, if possible. If it’s thick, then you can heat it up first.
• Almonds: The almonds will be processed into almond flour, so feel free to use about 1 1/4 cups store-bought almond flour if you have it. For substitutions, check the FAQs.
• Oats: Use rolled oats or quick oats, using certified gluten-free if needed. You could also use store-bought oat flour.
• Sweetener: Honey, brown rice syrup, or date syrup will work best. You can also use maple syrup, though as it’s not quite as sticky, the peanut butter oatmeal bars may be slightly more fragile.
• Chocolate Chips: I like to use either semi-sweet, dark, or even sugar-free chocolate chips.
• Shredded coconut: I use unsweetened shredded coconut. You could lightly toast the coconut flakes in a pan until golden brown for extra flavor and crunch.
• Flavorings: I used a combination of cinnamon, pure vanilla extract, and salt to flavor these no bake peanut butter oatmeal bars.

Recipe Variations

• Seeds: Feel free to add some ground flaxseed or chia seeds to boost the protein content further and add additional healthy fats and vitamins/minerals. I recommend adding 2-3 tablespoons and potentially removing a tablespoon or so of the oat flour to make up for them.
• Dried fruit: Instead of, or alongside, the chocolate chips, you could add some finely chopped dried fruit to the no bake peanut butter oatmeal bars. I suggest raisins, craisins, or blueberries as my top picks.
• Spices: Cinnamon, nutmeg, cardamom, pumpkin spice, vanilla, ginger, etc.
• Chocolate chips instead of ganache topping: You can also add 3/4 of chocolate chips to a dough and pulse a few times in a food processor. Sprinkle remaining chocolate chips on top and flatten more with spatula or using your hands, pressing chips into dough.

How to Make No Bake Peanut Butter Bars

Here is a quick overview how to make no bake peanut butter oatmeal bars. They can be prepped in around 10 minutes.

Process the almonds: Add the almonds to your food processor and process into a coarse flour (meal) texture. Then add the oats and process more until both ingredients are floury in texture.

Add the dry ingredients: Add the coconut flakes, cinnamon, salt, and vanilla extract. Process for a further 30 seconds.

Add the wet ingredients: Add the peanut butter, maple syrup, water and process until well combined into a dough.

You may need to pause your machine a few times to wipe down the sides of the jug to make sure everything is well combined.

Don’t pulse too much as it will break down the chips and possibly even cause them to melt from the machine’s heat.

Shape the no bake peanut butter bars: First, prepare an 8×8-inch baking dish with parchment paper. Ensure the paper overlaps the dish’s edges, so it’ll be easy to lift out of the container later.

Then transfer the peanut butter dough to the dish and spread/flatten it well with hands and then spatula. Make sure to press on it so no bake peanut butter oatmeal bars stick!

Decorate and chill: In a small saucepan, add chocolate chips and coconut oil; melt over low heat, whisking constantly. Pour over dough all around and tilt pan to help melted chocolate coat bars evenly.

Then refrigerate the peanut butter oatmeal bars for at least 2 hours or freeze for around 30 minutes.  

Cut the no bake peanut butter oatmeal bars: Pull the parchment paper flaps to pull the bars out of the tray and cut into 16 slices. Enjoy the chocolate peanut butter squares immediately, with a sprinkle of sea salt, and/or store for later!

More Tips for Best Results

• To easily slice the bars: Dip your knife in hot water for 10-15 seconds before cutting the bars.
• Feel free to use a 9 x 9 inch pan: The bars will be slightly thinner.

How to Make Ahead, Store and Freeze

Make ahead: As these no bake peanut butter oatmeal bars require several hours of chilling, you can prepare them the night before to chill in the refrigerator overnight before slicing.

Storing: Store bars in a glass container in the refrigerator for between 7-10 days. You can use parchment paper in-between layers of the bars if needed.

Can I freeze the bars? These no bake peanut butter bars are super freezer friendly. Lay the bars in a single layer on a tray until frozen and then transfer to a freezer-safe container or bag. You can optionally individually wrap them to freeze too.

Remove the peanut butter oatmeal bars from the freezer as needed and allow them to thaw at room temperature for 20-25 minutes before enjoying.

FAQs

More Peanut Butter Recipes to Try

• Peanut sauce
• Peanut slaw
• Healthy peanut butter cookies

More Bars Recipes to Try

• Homemade protein bars
• Healthy banana oatmeal bars
• Healthy apple oatmeal bars
• Blueberry oatmeal crumble bars
• Quinoa granola bars
• Healthy pecan pie bars

Print

No Bake Peanut Butter Oatmeal Bars

These healthy No Bake Peanut Butter Oatmeal Bars are decadent, slightly fudgy, and a wonderful snack or dessert made with just 8 natural ingredients!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Calories 232kcal

Author Olena Osipov

Ingredients

• 1 cup almonds
• 1 1/2 cups rolled or quick oats
• 1/2 cup unsweetened coconut flakes
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 1 cup smooth natural or organic peanut butter unsalted
• 1/4 cup maple syrup or raw honey
• 3-4 tbsp water
• 1/4 cup chocolate chips I used Enjoy Life
• 1 tbsp coconut oil

US Customary – Metric

Instructions

• In a food processor, add almonds and process on High until finely ground. Add oats and process more until finely ground. Add coconut flakes, cinnamon, salt and vanilla extract; process for 30 seconds.
• Add peanut butter, maple syrup and water; process until combined. You might have to stop a few times and scrape down the walls.
• Line 8" x 8" square baking dish with parchment paper and transfer dough into it. Flatten using your fingers pressing onto dough well so bars don't crumble. Then level with spatula and hands.
• In a small saucepan, add chocolate chips and coconut oil; melt over low heat, whisking constantly. Pour over dough all around and tilt pan to help melted chocolate coat bars evenly.
• Refrigerate for a few hours of freeze for 30 minutes. Cut into 16 squares and enjoy chilled.

Notes

Recipe improved and updated Apr 2021.

• Store: Refrigerate in a glass airtight container for up to 7 – 10 days.
• Freeze: Up to 3 months. 
• Peanut Butter: Avoid peanut butter with tons of added sugars and additives in general. Instead, choose an all-natural peanut butter with a runny consistency, if possible. If it’s thick, then you can heat it up first.
• Almonds: The almonds will be processed into flour, so feel free to use approximately 1 1/4 cups store-bought almond flour if you have it.
• Oats: Use rolled oats or quick oats, using certified gluten-free if needed. You could also use store-bought oat flour.
• Sweetener: Honey (non-vegan), brown rice syrup (decreased GI), or date syrup will work best. You can also use maple syrup, though as it’s not quite as ‘sticky,’ the peanut butter oat bars may be slightly more fragile.
• Chocolate Chips: I like to use either semi-sweet, dark, or even sugar-free chocolate chips.
• Chocolate chips instead of ganache topping – older recipe without melting chocolate: You can also add 3/4 of chocolate chips to a dough and pulse a few times in a food processor. Sprinkle remaining chocolate chips on top and flatten more with spatula or using your hands, pressing chips into dough.

Nutrition

Serving: 1bar | Calories: 232kcal | Carbohydrates: 17g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 44mg | Fiber: 3g | Sugar: 7g

The post No Bake Peanut Butter Oatmeal Bars appeared first on iFoodReal.com.

This Leg of Lamb Recipe is infused with rosemary and garlic, then oven roasted to perfection until tender. Easy recipe for your next Sunday dinner, Easter or holiday meal.

Also here is how to roast boneless leg of lamb.

Add a dazzling centerpiece to your table with this leg of lamb recipe. We love turkey roast and beef roast, but delicious roasted leg of lamb is our Easter tradition.

Many feel intimidated when it comes to lamb but I can tell you it is one of the easiest cuts of meat to cook. The secret is not to over cook it because lamb is naturally tender and flavorful. Stick with me and I will show you how to roast leg of lamb to perfection.

What Is a Leg of Lamb?

Bone-in leg of lamb comes from the hind legs of the animal. It is the large thigh part of the leg, usually weighing 5 to 7 pounds, and is more flavorful than boneless leg of lamb.

It is mostly sold without the shank attached, but you can purchase one with the shank known as “American leg” or “shank-on leg” if you want a more traditional presentation.

Tips for Buying Leg of Lamb

Here are my valuable tips for selecting the best leg of lamb roast.

• Buy from a reputable butcher: Because it is a more expensive cut of meat, I recommend buying from someone you trust. You can ask questions and the meat will likely be from local farms.
• Ask him to trim the fat: For a less gamey taste. A little bit of fat is good to insulate the meat and keep it tender but too much can have a strong flavor.
• Be sure to buy market weight lamb: This means no baby lambs or older lambs that would have a tougher meat.
• If you buy fresh or frozen leg of lamb from the grocery store: Most grocery stores have lamb leg in their meat department and it is good for this leg of lamb recipe. More likely it comes from New Zealand or Australia, which is fine to use too.

Should I Marinate a Leg of Lamb?

Roasted leg of lamb is tender and does not have to be marinated. I always season the lamb with fresh herbs and spices for the best flavor. My favorite seasonings are garlic and rosemary, for this leg of lamb recipe I added thyme and Dijon mustard for a richer taste.

I recommend making shallow diamond cuts on top before applying the rub mixture. Scoring helps tenderize the meat, increases flavor and gives the outer edge a brown crispy skin.

Should Leg of Lamb be Cooked Fast or Slow?

For rave worthy presentation and taste, leg of lamb roast should be cooked one of two ways.

I like roasting in the oven until the inside is perfectly pink and juicy with an internal temperature of 130 F. You can also roast slowly for hours until you have very tender, fall apart meat. You can use your slow cooker but oven roasting is ideal.

Internal Temperature Guide for Roasted Leg of Lamb

The amount of time it takes to roast leg of lamb depends on your desired doneness. I’ve included a simple time chart as a guideline but there are a few factors to keep in mind.

Lamb will keep cooking after you take it out of the oven and the internal temperature will rise as it rests. Your lamb leg may roast slower or faster depending on your oven.

Ingredients You Will Need

To make leg of lamb recipe you need 7 day to day simple ingredients.

• Bone-in leg of lamb: Mine was about 5 pounds. Be sure to bring it to room temperature before roasting for even cooking and an accurate temperature reading.
• Olive oil: For making the spread. Extra-virgin olive oil goes well with lamb but you can also use avocado oil.
• Dijon mustard: One of my favorite condiments for lamb and adds a mild spicy kick to the dish.
• Garlic: Use freshly minced garlic cloves for best results.
• Fresh herbs: Fresh rosemary and fresh thyme add an aromatic savory flavor and is the perfect combination for lamb.
• Salt and pepper: To season and taste.

How to Cook Leg of Lamb Recipe

Here is a step-by-step photo overview on how to cook a perfect lamb roast. There is very little prep time needed.

• Prep: Start by preheating your oven to 350 F and place a rack in your roasting pan.
• Score lamb: Use paper towel to pat dry leg of lamb then make shallow cuts on top. Place on your prepared baking rack.
• Combine herbs and spices: Add olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper to a small bowl and mix.

• Season lamb: Rub the sauce over the leg. You’ll want most of the mixture to be on top, then cover the sides and a bit on the bottom.
• Roast uncovered: Roast leg of lamb in the oven until your preferred doneness. Refer to the time chart and remember to check the internal temperature often using an instant-read thermometer. Broiling at the end is optional for a golden-brown crust.
• Rest and carve: Remove roast from the oven and rest for 15 minutes uncovered to allow juices to settle. Use a sharp knife and slice. I find it easiest to start at the meaty part and cut perpendicular to the bone.

Serving Recommendations

I love serving this leg of lamb recipe alongside our favorite holiday side dishes like creamy mashed potatoes, a fresh salad, and seasonal vegetables.

Asparagus: Is one of our favorite veggies to pair with leg of lamb and easy to make. You can air fry asparagus, roast asparagus or broil asparagus.

Salads: Spinach avocado salad pairs wonderfully and is delicious with fresh berries for extra sweetness. Browse my healthy salad recipes for more ideas.

Potatoes: Mashed potatoes is a family tradition when it comes to special occasions. Roasted potatoes, cauliflower mashed potatoes, and zucchini potato bake are also great options.

Sauces: Drizzle with fresh lemon juice or mint jelly on top. Make a rich gravy using the brown bits and pan drippings. Or add a tangy flavor with chimichurri sauce.

If you have any leftovers, cold lamb makes a delicious sandwich or salad topper!

How to Store and Reheat It

Store: Store sliced lamb roast in an airtight container and keep in the refrigerator for up to 5 days.

Reheat in the oven at 350 F. Place it in a covered baking dish to avoid over drying.

Freeze: Cut sliced lamb into bite size pieces, store in an airtight container and keep in freezer for up to 3 months. Thaw in refrigerator overnight before serving cold or reheating.

FAQs

More Lamb Recipes to Try

• Boneless leg of lamb recipe
• Lamb shanks recipe
• Lamb stew recipe
• Pan fried lamb chops
• Air fryer lamb chops

Print

Leg of Lamb Recipe

This Leg of Lamb Recipe is infused with rosemary and garlic, then oven roasted to perfection until tender. Perfect for Easter or Sunday dinner.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 225kcal

Author Olena Osipov

Ingredients

• 5 pounds bone-in leg of lamb brought to room temperature for 1 hour
• 3 tablespoons olive oil extra virgin
• 1 tablespoon Dijon mustard
• 4 large garlic cloves minced
• 2 tablespoons fresh rosemary minced
• 2 tablespoons fresh thyme minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and fit roasting pan with a rack. Set aside.
• In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, salt and pepper. Mix well with a spoon.
• Pat dry leg of lamb with paper towels and make shallow cuts on top in a diamond pattern. Place on previously prepared baking rack and rub mixture mostly on top and covering the sides and bottom a bit.
• Bake leg of lamb uncovered according below timechart until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 20 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 25 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 30 minutes/lb.
• My best advice for 5 lbs leg of lamb is to check internal temperature after 1 hour and go from there. For 2-3 lbs leg of lamb, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end. You can also broil it for a bit at the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, slice leg of lamb perpendicular to the bone starting with the meaty part most accessible to you. No hard rules.
• Serve roasted leg of lamb warm at a celebration table or use cold leftovers in sandwiches or salads.

Notes

• Store: Refrigerate leftover sliced roast in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Reheat: To avoid over drying, reheat at 350 F in the oven while covered in a baking dish.
• If you would like to add baby potatoes, toss them with some olive oil, salt and pepper and spread around the lamb roast 45 minutes before expected finish time. Just do it with lamb out of the oven so you don’t let all the heat escape with oven door open.

Nutrition

Calories: 225kcal | Carbohydrates: 1g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 571mg | Fiber: 0.4g | Sugar: 0.03g

The post Roasted Leg of Lamb Recipe appeared first on iFoodReal.com.

Other lamb chops recipes we love are pan fried lamb chops and lamb chops in air fryer.

What Are Lamb Loin Chops?

Lamb loin chops are very tender with a rich and gamey flavor. This cut of lamb comes from the waist, looks like a mini T-bone steak and is meatier than rib chops.

Ingredients for Lamb Loin Chops Recipe

A short list of simple ingredients enhances the natural, rich flavors of this restaurant quality lamb loin chops recipe.

• Lamb: I used 2 pounds of bone-in lamb loin chops which gave me 8 mini steaks.
• Fresh garlic: Use freshly minced garlic for the most aromatic taste.
• Fresh thyme: Compliments the lambs natural flavor and adds a pop of color. Fresh rosemary, mint, parsley, and oregano are also excellent options.
• Fresh lemon juice: Is mixed with the oil and fresh herbs, so it infuses into the lamb as it cooks and brightens up every bite.
• Olive oil: To season the lamb loin chops and give them a gorgeous sear.
• Seasoning: Salt and ground black pepper is all you need for this simple lamb loin chop recipe.

How to Cook Lamb Loin Chops

Follow these easy steps on how to cook lamb loin chops recipe at home that are perfectly juicy.

• Make marinade: Add thyme, lemon juice, and olive oil to a small bowl and stir. Set aside.
• Season lamb: Use paper towel and pat each loin chop dry to help the seasoning stick. Season both sides with salt and pepper.

• Pan-sear lamb: Preheat your large skillet on medium heat and add 1 tablespoon oil. Working in batches, add 4 lamb loin chops and pan fry each side. Use a meat thermometer to check your desired level of doneness, I cooked mine for 3-5 minutes per side. Transfer to a platter and repeat with the remaining lamb chops.
• Add seasoning: Bring the heat down to low and add all lamb chops into the skillet. Evenly distribute lemon thyme sauce on top and turn twice to coat both sides. Sauté for 30 seconds until garlic becomes fragrant.
• Garnish: Add more fresh thyme and serve immediately with your choice of side dish.

How Long to Cook Lamb Loin Chops?

For the most tender, mouthwatering lamb I recommend a rosy medium-rare where the internal temperature is 135 degrees F.

Here is a handy guide to show you how long to cook lamb loin chops. Use an instant read thermometer to check for your desired doneness.

Tips for Best Results

Use this lamb loin chop recipe and my tried-and-true tips for restaurant-quality flavors in your very own kitchen.

• Bring lamb loin chop to room temperature: Pull lamb out of the fridge 20-30 minutes before cooking. This allows the meat to relax and cook evenly.
• Use cast iron skillet: A cast iron skillet gets screaming hot and stays hot making it the best kind of pan for searing meat until crusted, golden, and delicious.
• Make sure the skillet is hot: It’s best to preheat your skillet on low to medium heat until it’s evenly heated. Once a few drops of water sizzle and dance the pan is hot enough.
• Pan sear lamb loin chops in batches: To cook more evenly and create a beautiful crust, leave a bit of space between each chop.
• It’s important to use meat thermometer: When lamb is overdone it will be tough and dry, and undercooking will be chewy. Insert a meat thermometer to the center of the thickest part to ensure it reaches your desired internal temperature.

What to Serve Lamb Loin Chops With?

Pan-seared lamb loin chops recipe is an elegantly flavored, easy main dish and best served with healthy, flavor-packed side dishes.

Asparagus: You can air fry asparagus, oven roast asparagus or broil asparagus to go with lamb.

Salad: Fresh spinach avocado salad is a delicious side or appetizer. For a Mediterranean inspired dish try my Mediterranean pasta salad.

Potatoes: We love making creamy mashed potatoes for a complete fancy dinner.

How to Store and Reheat

Store: Tightly wrap any leftovers with plastic wrap and set in the refrigerator for up to 4 days. Then reheat in a hot skillet to re-crisp the edges on both sides.

Freeze: Freeze for up to 3 months in an airtight container or individually wrapped, then placed in a freezer safe bag.

FAQs

More Lamb Recipes to Try

• Boneless leg of lamb recipe
• Leg of lamb recipe
• Lamb shanks recipe
• Lamb stew recipe

Print

Lamb Loin Chops Recipe

Tender Lamb Loin Chops are pan seared until golden and seasoned with fresh lemon and thyme. Perfect for weeknights or holidays.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 770kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

• 2 pounds lamb loin chops
• 2-3 large garlic cloves minced
• 1 tablespoon fresh thyme finely chopped + more for garnish
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra virgin olive oil divided
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Pat dry lamb loin chops with paper towels and season with salt and pepper on both sides. Set aside.
• In a small bowl, add thyme, lemon juice and 1 tablespoon olive oil. Stir and set aside.
• Preheat large cast iron skillet on medium heat and add 1 tablespoon olive oil. Add 4 lamb loin chops and pan fry for 3-5 minutes per side using a meat thermometer to check for desired level of doneness. Transfer to a platter and pan fry remaining 4 lamb chops. Transfer to a platter.
• Reduce heat to low and add previously cooked lamb chops back into the skillet. Spoon lemon thyme sauce on top and turn each lamb chop twice to coat both sides in it. Saute on low heat for 30 seconds to let garlic become fragrant a bit.
• Garnish lamb loin chops with extra fresh thyme and serve immediately.

Notes

Store: Refrigerate leftover lamb loin chops in an airtight container or tightly wrapped in plastic wrap for 4 days. Reheat in a hot skillet for a few minutes per side to get those crispy edges again.

Freeze: Freeze in an airtight container or wrap individually in plastic wrap then store in a freezer safe bag. Freeze for up to 3 months.

Nutrition

Serving: 2lamb loin chops | Calories: 770kcal | Carbohydrates: 1g | Protein: 37g | Fat: 67g | Saturated Fat: 28g | Cholesterol: 168mg | Sodium: 564mg | Fiber: 0.4g | Sugar: 0.1g

The post Lamb Loin Chops with Lemon and Thyme appeared first on iFoodReal.com.

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

Roasts are easy and impressive! Try boneless turkey breast roast, sirloin tip roast or beef eye round roast and never fret making a roast again!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love cooking a boneless lamb roast because it’s so easy but looks grande on the table. More simple than bone-in leg of lamb and hard to mess up.

I created this basic recipe for boneless leg of lamb about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time.

Last time was my visiting mom that “doesn’t like” lamb. And a time before was to say “thank you” to the nicest plumber on Earth. Everyone loves it!

And I will teach you how to roast the most perfect boneless leg of lamb in the oven. You can do it!

Why You Will Love This Boneless Leg of Lamb Recipe

• Easy to make: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not.
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• Garlic lovers dream: Stuffed with over 30 slivers of fresh garlic.
• Foolproof recipe: This lamb recipe is 15 years old tried and tested on our family.
• Video: If you are more of a visual learner, video instructions will be helpful.

Ingredients and Notes

To make roasted boneless leg of lamb recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 lb of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed, and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Juicy, fresh and plump garlic cloves make all the difference. After all, it’s a garlic lover’s dream lamb recipe! No garlic powder please.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Cook Boneless Leg of Lamb

Here is a step-by-step process how to cook a boneless leg of lamb recipe. Full recipe card is located below.

1. Season lamb roast with garlic and rosemary

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub boneless leg of lamb roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

2. Roast leg of lamb uncovered

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality, reliable meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

3. Let lamb roast rest and carve

• Important to let meat rest: Remove lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer boneless leg of lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

4. Roast potatoes in fat drippings (optional but good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make boneless leg of lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a hangy boneless leg of lamb recipe cooking times chart.

Always check with a good internal meat thermometer. Cooking times are listed per 1 lb of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 lbs boneless leg of lamb roast to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Foolproof Boneless Leg of Lamb

Here are the tips on how to cook perfect boneless leg of lamb recipe every time!

• Plan ahead: Cooking boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.

Serving Suggestions

Serve sliced boneless leg of lamb on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with mashed potatoes, sweet potato mash or this genius substitute for mashed potatoes. Instant Pot baked potatoes is “a new kid on the block” when it comes to easy potato side dish.
• Salads: Traditional Greek salad is a match made in heaven for lamb. This spinach salad recipe has Asian dressing but it is savory and pairs well with sweet lamb meat. Browse all my healthy salad recipes!
• Vegetables: Garlic green beans and baked asparagus are just classics.

How to Store and Make Ahead

Store: Refrigerate leg of lamb leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold.

Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

Common FAQs

More Lamb Recipes

• Leg of lamb recipe
• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Braised lamb shanks recipe
• Lamb stew recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Boneless Leg of Lamb Recipe

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Course Dinner

Cuisine American Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 lbs boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tbsp olive oil extra virgin
• 2 tbsp rosemary dried
• 1 1/4 tsp salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 lbs potatoes cubed
• 2 large carrots sliced
• 1/2 tbsp garlic powder
• 3/4 tsp salt
• Groudn black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.

Spinach Avocado Salad with arugula, toasted almonds, and rich parmesan cheese tossed in a healthy dressing. It’s everything you want in a fresh salad!

Crisp spinach is the perfect base for any healthy salad including classic spinach salad recipe, spinach salad with strawberries and even spring mix salad.

This spinach avocado salad is inspired by my recent visit to Beatrix restaurant in Chicago. It was called an “A Salad” made with arugula, asiago, almonds and avocado. I added spinach and made my own spinach salad dressing.

It’s a simple salad recipe that is healthy, flavorful, and vibrant like my arugula feta salad. The perfect side dish for any weeknight or celebration. I promise everyone will be excited to try this avocado spinach salad!

And if you’re an avocado lover like me, you’ll also enjoy my avocado salad recipe and chickpea avocado salad.

Ingredients and Notes

Spinach avocado salad recipe is made with a delicious mix of healthy fresh ingredients.

• Baby spinach: Is more tender and flavorful with bite-size leaves. If you have mature spinach, trim off the stems and tear the leaves into smaller pieces, then wash well to remove any grit.
• Baby arugula: The leaves are more mild in flavor than full-grown arugula and pair well with the earthy spinach for a nutritious spring mix.
• Salad dressing: Homemade vinaigrette with extra virgin olive oil, red wine vinegar, Dijon mustard, and minced red onion.
• Toasted almonds: Slivered almonds or sliced almonds for a crunchy garnish that enhances the nutty flavor.
• Diced avocado: Adds a delicious creaminess. Make sure avocados are ripe, slightly soft with brown skin. If you are planning ahead buy unripened avocados, so they aren’t mushy when making this spinach avocado salad.
• Parmesan cheese: Freshly grated parmesan cheese or shredded block of parmesan cheese is the best choice for salad’s taste and texture. Asiago cheese is also great in this salad.

How to Make Spinach Avocado Salad

This simple spinach salad is super easy to bring together and ready in 25 minutes!

• Make dressing: In a small bowl or jar with tight fitting lid, combine spinach salad dressing ingredients. Whisk or shake until well mixed and set aside.
• Toast almonds: Preheat a large skillet on medium heat and cook sliced nuts for 3-5 minutes until lightly browned and fragrant, then set aside.
• Dice avocado: Cut avocado in half lengthwise using a chef’s knife. Hold half with a pit in one hand, gently tap the knife into the pit deep enough to twist the knife and discard the pit. Remove with a spoon and dice. Follow this tutorial with photos on how to cut an avocado.

• Combine greens and dressing: Add the spinach and arugula to a large bowl and drizzle dressing on top, then gently toss with wooden spoons. Use as much salad dressing as you like, I like to start with a small amount and slowly add more.
• Assemble and serve: Place avocado, almonds and cheese to the bowl, gently toss once more and serve spinach avocado salad immediately.

Tips for Best Results

Here are 5 tips on making a great spinach and avocado salad.

• Prevent avocado from browning: Make sure it is ripe, dice only when you are ready to assemble ingredients, and add them last before tossing.
• Buy pre-washed spinach: It is affordable, convenient, and highly nutritional green packed with minerals and vitamins.
• Try other healthy salad dressings: Mix things up and try my cilantro avocado dressing or poppyseed dressing.
• Use any nuts: Garnish with your favorite nuts or try a mix. Pine nuts, walnuts, pecans, and pumpkin seeds are among my favorite salad add-ins.
• Serve immediately: Like most salads, this salad is best served fresh so the ingredients do not become brown and soggy.

What to Serve Spinach Avocado Salad with?

Spinach avocado salad is perfect all year round. It makes an amazing dish on its own, a light appetizer, or fresh side dish next to any main meal.

Make a protein packed salad by topping with some sliced lemon pepper chicken breast or lemon garlic chicken breast.

Enjoy a restaurant quality meal for your next date night or any special occasion and serve with beef eye of round roast.

How to Store It

Store: Assemble the spinach salad keeping the dressing in a separate jar and the nuts in a cool dry place. Cover and refrigerate for up to 2 days.

I do not recommend freezing any spinach salad. The water content in the vegetables causes freezer burn, the texture changes once thawed, and the dressing separates.

FAQs

More Spinach Recipes to Try

• Wilted spinach salad
• Healthy spinach dip
• Spinach stuffed chicken breast
• Crustless spinach quiche
• Healthy spinach artichoke dip
• Wilted spinach salad

More Avocado Recipes to Try

• Corn tomato avocado salad
• Chicken avocado salad
• Avocado tomato salad
• Avocado egg salad
• Avocado toast
• Shrimp avocado salad
• Tomato mozzarella avocado salad
• Cucumber tomato avocado salad

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Spinach Avocado Salad Recipe

Spinach Avocado Salad with arugula, toasted almonds, and rich parmesan cheese tossed in a healthy spinach salad dressing.

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 248kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 5 cups baby spinach
• 3 cups baby arugula
• 3/4 cup slivered almonds or sliced almonds toasted
• 3 avocados cubed
• 1/2 cup Parmesan cheese or Asiago cheese shaved or shredded
• 1/3 cup spinach salad dressing

Instructions

• Make spinach salad dressing and set aside.
• To toast the nuts, preheat large skillet on medium heat, add almonds and cook for 3-5 minutes or until browned and fragrant, stirring often. Watch closely not to burn. Set aside.
• In a large salad bowl, add spinach and arugula, drizzle with dressing and toss to coat.
• Then add avocado, toasted almonds, cheese and toss gently a few times to combine. You can also add blueberries or any other berries, if you wish.
• Serve immediately.

Notes

• Make ahead: Refrigerate salad ingredients separately from the dressing covered with plastic wrap for up to 2 days. Store nuts in a cool dry place, in the fridge they lose crunch.
• Dressing in a jar can be refrigerated for up to 2 weeks. Place in a bowl with hot water for 10 minutes to warm up, then shake.
• Arugula: Adds nice zest but you can use more spinach instead.
• Full grown spinach: Chop large leaves.

Nutrition

Serving: 1cup | Calories: 248kcal | Carbohydrates: 13g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 195mg | Fiber: 7g | Sugar: 5g

The post Spinach Avocado Salad appeared first on iFoodReal.com.

Easy 10 minute Spinach Salad Dressing made with simple ingredients is zesty and delicious. Drizzle it on any type of salad!

Every great salad needs a flavorful dressing! I bet you’ll love my Asian salad dressing and balsamic dressing!

Spinach salad dressing is super light and refreshing and our new go-to topping for a classic spinach salad, avocado spinach salad, or spinach strawberry salad.

It also adds a zesty taste to a hearty quinoa salad or pasta salad.

Skip the grocery store and make your own healthy salad dressing. This dressing for spinach salad is my newest addition, healthier than store bought, and has so much flavor.

Ingredients and Notes

The best spinach salad dressing recipe is made with everyday simple ingredients.

• Red onion: Minced very small.
• Olive oil: Extra virgin olive oil is the best for salad dressing recipes to avoid unhealthy fats and add the most flavor.
• Red wine vinegar: Is the base of the dressing and adds a sharp tang.
• Dijon mustard: Adds a bit of a kick. It’s also used to emulsify the oil and vinegar.
• Sugar: Granulated sugar helps balance the flavors and make this spinach salad dressing pop. For a sugar-free version, use a sugar alternative like swerve or monk fruit sweetener.
• Salt and pepper: To taste!

How to Make Spinach Salad Dressing

After dicing your red onion, it’s as easy as measure, combine and enjoy! Here is a quick photo overview how to make spinach salad dressing from scratch. There is also full recipe card below.

• Dice the onion: Use a sharp knife and mince the onion very small.
• Combine ingredients: Add all 7 ingredients to a small bowl.
• Whisk: Until completely blended and smooth, vinaigrette should be lighter in color. You can also pour ingredients into a mason jar and shake well to combine.
• Taste and serve: Taste and adjust spinach salad dressing to your liking, see notes below. Drizzle over your spinach salad and serve.

Tips for Best Results

Here are some quick tips on how to make the perfect spinach salad dressing.

• Use quality olive oil: Avoid unhealthy oils and use 100% pure extra-virgin olive oil. It’s highly nutritious, more flavorful, and can jazz up the simplest salad.
• Swap out the sugar for honey or maple syrup: Use equal amounts of honey or maple syrup for a natural sweetener. Honey is great for a summer salad and maple syrup makes a delicious fall-inspired dressing.
• Taste test before serving: Easily customize this spinach salad dressing recipe to your liking. Make it creamy with extra Dijon mustard, sweeten it with honey, add more vinegar for a sharper flavor, or omit red wine vinegar and try fresh lemon or lime juice for a milder dressing.
• Experiment with vinegars: White wine vinegar will add a warmer mellower flavor. For an Italian inspired dressing for spinach salad, you can use balsamic vinegar. And apple cider vinegar makes a sweeter dressing with a hint of fruit.

Serving Spinach Salad Dressing

This healthy spinach salad dressing is packed with tangy flavor, you’ll want to enjoy every last drop.

Drizzle it over a salad, use it as a quick marinade, or a zesty dip!

• Salads: Whether you’re making an easy side dish or a healthy lunch, this salad dressing is delicious on leafy greens, quinoa, and pasta salads.
• If you don’t like the soy base dressing in this spinach salad recipe, swap it for this delicious vinaigrette dressing. Try it with wilted spinach salad.
• Marinade: Oil-based salad dressing make a delicious marinade for any meat, we love chicken marinade! Marinate your meat of choice for as little as an hour.
• Dip: Tired of salads? Enjoy as a dipper for fresh veggies, or homemade bread.
• Glaze: Toss with some roasted vegetables before grilling or roasting to enhance the flavor and texture. Some of our favorites are roasted sweet potatoes, and roasted butternut squash.

How to Store It

Store any leftover spinach salad dressing in a sealable jar and place in the refrigerator for up to 2 weeks. I like to double or triple the recipe to keep as an everyday dressing or dip.

You may need to let it warm a bit to make sure it mixes well. Place your jar in a bowl with warm water for a few minutes. Keep the lid on and shake well before dressing the salad.

FAQs

More Salad Dressing Recipes to Try

• Raspberry vinaigrette
• Poppyseed dressing
• Healthy ranch dressing
• Healthy honey mustard dressing
• Avocado cilantro dressing
• Healthy caesar dressing
• Japanese carrot ginger dressing

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Spinach Salad Dressing

Easy 10 minute Spinach Salad Dressing made with simple ingredients is zesty and delicious. Drizzle on any salad!

Course Salad Dressing

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 97kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups

Ingredients

• 2 tablespoons red onion or shallots minced
• 1/2 cup olive oil extra virgin
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Mince the red onion and transfer to a small bowl.
• To the bowl, add olive oil, red wine vinegar, Dijon mustard, sugar, salt and pepper.
• Whisk until smooth and lighter in color. Adjust any seasonings to taste, if you wish.
• Drizzle over spinach salad or any favorite leafy green salad, quinoa salad or pasta salad.

Notes

• Store: Refrigerate in a glass airtight container for up to 2 weeks.
• Lemon juice: Use instead of red wine vinegar. Experiment with other vinegars or try lime juice.
• Sugar: Use honey or maple syrup instead.
• This recipe makes about 3/4 cups.

Nutrition

Serving: 2 tablespoons | Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 189mg | Fiber: 1g | Sugar: 9g

The post Spinach Salad Dressing appeared first on iFoodReal.com.

Simply the best, easy Spinach Salad Recipe with eggs, tomatoes, cucumbers, sesame seeds, and a healthy salad dressing. Quick, customizable and is the perfect side salad to any meal!

Along with strawberry spinach salad and spinach avocado salad, I promise this is one of the best salad recipes you will ever make!

I have the best spinach salad recipe for you! Fifteen years ago we used to live in Calgary and I was a brand new mom. One night, a friend invited us over for dinner. Part of dinner was this spinach salad.

She tossed it with the dressing in a garbage bag! Not environmentally friendly choice but every spinach leaf got coated in delicious spinach salad dressing.

Since then, this recipe for spinach salad has become my go-to salad recipe and I use tongs for tossing it because I feel bad to throw out plastic bag after a single use.

I am sure you will love it too! Spinach is full of good for your nutrients. With its mild taste, I have come to use it in everything from healthy spinach dip to a green smoothie!

Ingredients for Spinach Salad Recipe

You can actually add whatever you want to this simple spinach salad recipe but here is the basic guideline of what I use because I always have these simple ingredients on hand.

• Baby spinach: The leaves are more tender, flavorful and honestly just fit on your fork better.
• Grape tomatoes: Add a burst color and juicy flavor.
• Cucumber: I love mini cucumbers for taste but English cucumber or summer garden cucumber works.
• Mushrooms: Sliced white mushrooms or brown mushrooms add some great texture to the spinach salad.
• Hard boiled eggs: Add protein and that egg yolk is so creamy!
• Sesame seeds: Add crunch with a nutty flavor.
• Spinach salad dressing: An easy dressing with extra virgin olive oil, apple cider vinegar, Dijon mustard and soy sauce. You can substitute the apple cider vinegar with lemon juice.

How to Make Spinach Salad

The beauty of this spinach salad recipe is it’s a cinch to whip up with only a little prep work!

Prep ingredients: Slice hard boiled eggs, mushrooms, tomatoes and cucumbers. I love to make hard boiled eggs in Instant Pot or hard boiled eggs in air fryer as they turn out perfectly every time.

Now is a good time to toast sesame seeds. I love to quickly toast my sesame seeds in a small skillet on the stove. You can opt not to toast your seeds, but they do add another layer of flavor to this spinach salad.

Place ingredients in bowl: Fill large bowl with spinach, then add eggs, mushrooms, cucumbers and tomatoes. Sprinkle with toasted sesame seeds last.

Make spinach salad dressing: In a small jar with a tight fitting lid, combine olive oil, apple cider vinegar, Dijon mustard and soy sauce. Shake until well mixed or just whisk salad dressing in a small bowl.

Then drizzle dressing over spinach salad, use as much or as little as you like.

Toss spinach salad: Toss salad with spinach gently. I like to start with a small amount of dressing and then add more as needed while tossing.

Serve immediately: This spinach salad is best served fresh right after you toss the spinach with the dressing.

Variations

This spinach salad recipe is so flexible! Feel like sprucing it up? Here are a few ideas.

• Make it a main dish with the addition of grilled chicken breast or browse these 65 healthy chicken recipes.
• Add red onion for a burst of pungent flavor with sweet mild undertones.
• Toss the salad with freshly crumbled feta cheese, goat cheese, or grated parmesan cheese.
• Learn how to cut an avocado and add some on top because is there ever a wrong time to add avocado?!
• Add chopped apples with dried cranberries in the fall.
• During summer pile your spinach salad high with balsamic grilled vegetables.
• Skip the sesame seeds and add toasted walnuts, pecans or sourdough croutons.
• Use a different dressing like poppy seed dressing, healthy ranch, spinach salad dressing or any one of these healthy salad dressings.
• Chopped baked bacon would add a salty and savory addition.

What To Serve With Spinach Salad?

The beauty of this spinach salad recipe is it’s just as good for a weeknight dinner as it is for a holiday meal! You can serve it with a variety of main dishes.

Oven baked chicken breast goes with it well for a low carb dinner. So does baked salmon or air fryer lamb chops.

For a quick and budget friendly vegetarian dinner make simple spaghetti recipe or low carb cheese almond flour crust pizza.

During the holidays serve with sirloin tip roast or eye of round roast.

Can You Make It Ahead of Time?

Yes. Once tossed, it is best to enjoy spinach salad the same day. Fresh spinach wilts extremely fast.

To make spinach salad recipe ahead of time either for meal prep or busy holidays, refrigerate all salad ingredients in a bowl covered with plastic wrap separately from the dressing for up to 2 days.

I also recommend to store sesame seeds in an airtight container in a cool dry place because they will get soggy in the refrigerator. Dressing lasts for up to 2 weeks in the fridge.

FAQs

More Green Salad Recipes to Try

• Wilted spinach salad
• Spring mix salad
• Healthy Caesar salad
• Sweet kale salad
• Arugula feta salad
• Lemon kale salad
• Lettuce salad

More Spinach Recipes to Try

• Spinach stuffed chicken breast
• Crustless spinach quiche
• Spinach artichoke quinoa casserole
• Lentil spinach soup

You may also love to browse 52 healthy salad recipes for more inspiration!

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Easy Spinach Salad Recipe

Easy Spinach Salad Recipe with eggs, tomatoes, cucumbers, sesame seeds and easy salad dressing. Best spinach salad for any occasion!

Course Salad

Cuisine North American

Diet Low Calorie

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 158kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Mason jars

Ingredients

Spinach Salad

• 11 oz box of organic baby spinach pre-washed
• 4 hard boiled eggs sliced
• 1 cup grape tomatoes cut in halves
• 1 long English cucumber sliced
• 2 cups mushrooms sliced
• 2 tbsp sesame seeds toasted

Healthy Spinach Salad Dressing

• 1/3 cup olive oil extra virgin
• 3 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce

US Customary – Metric

Instructions

• In a large salad bowl, add spinach, eggs, tomatoes, cucumber, mushrooms and sesame seeds.
• In a small Mason jar, add olive oil, apple cider vinegar, Dijon mustard and soy sauce. Screw on lid tight and shake until well mixed.
• Pour dressing over spinach salad before serving and toss gently. Serve immediately.

Video

Notes

• Make Ahead: Refrigerate salad ingredients separately from the dressing covered with plastic for up to 2 days.
• Dressing in a jar can be refrigerated for up to 2 weeks. Place in a bowl with hot water for 10 minutes to warm up, then shake.
• Cheese: Add fresh feta, goat cheese or parmesan. 
• Onion: Add chopped red onion or green onion.
• Lemon juice or red wine vinegar are a good substitute for apple cider vinegar.
• Nuts: Toasted almonds or walnuts add additional crunch.

Nutrition

Serving: 1cup | Calories: 158kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 268mg | Fiber: 2g | Sugar: 2g

The post Easy Spinach Salad Recipe appeared first on iFoodReal.com.

Other almond flour cake recipes like almond flour carrot cake and almond flour chocolate cake have quickly become our family favorites!

Baking with almond flour has become a favorite of mine because it results in soft, fluffy baked goods without an overwhelming almond taste! Start with making these almond flour yogurt muffins and you will know what I mean.

This almond flour cake is no exception! It is an equivalent of vanilla sponge cake. You can enjoy it lightly dusted with powdered sugar or prepare a simple whipped coconut cream icing and top with fresh berries.

And if you are celebrating a birthday, try this almond flour birthday cake or almond flour cupcakes.

Why You Will Love This Recipe

• Quick and easy to make: One bowl and 15 minutes of prep time is all you need to make this almond flour cake recipe.
• Light and fluffy texture: Dessert that will melt in your mouth like a sponge cake.
• Nutritious: Health benefits of almond flour include vitamins, minerals, and antioxidants alongside monounsaturated fats. It is also low glycemic index food. Also almond flour is packed with healthy fats and is naturally gluten free and low carb.

Ingredients and Notes

To make this almond flour cake, you will need 7 simple ingredients. Coconut topping is optional.

• Almond flour: Use superfine blanched almond flour for this cake recipe. You can either buy it or here is how to make almond flour at home. Almond meal will not work.
• Eggs: You’ll need 4 large eggs at room temperature. Eggs are crucial in this recipe so I do not thing vegan egg substitutes will work.
• Citrus zest: Use lemon zest or orange zest. Make sure not to include the white pith, which is bitter.
• Sweetener: You can use maple syrup or honey. Other liquid sweeteners may also work but the flavor will vary.
• Vanilla extract: To add more flavor.
• Baking soda: To provide lift and texture.
• Salt: Just a pinch for flavor.
• Butter: Or coconut oil for greasing the cake pan. Cooking spray is not enough to prevent cake from sticking.

How to Make Almond Flour Cake

Here is how a quick step-by-step overview how to make almond flour cake in 4 simple steps.

One thing to know is that if you plan to use coconut whipped cream, then place a can of coconut milk in the fridge overnight.

• Prep: Fit 9-inch cake pan with parchment paper round cut out and grease both with butter. Also preheat the oven to 350 degrees F.
• Mix the cake batter: In a large bowl, whisk the eggs well. Then add the maple syrup, vanilla extract, baking soda, and salt, whisking well to combine. Add the lemon zest and whisk more. Finally, add the almond flour and gently fold it into the batter until well incorporated.
• Bake the cake: Pour almond flour cake batter into the previously prepared cake pan and bake on the middle rack for 23-25 minutes. Your cake is ready when a toothpick inserted in the center comes out clean (or with a few crumbs) and your cake will be light and springy.
• Allow the cake to cool: Cool cake for about an hour in the pan, then use a flat spatula or knife to run around the pan’s edges. Flip it upside down on a wire rack. Remove the parchment paper and then allow it to cool completely.
• Serve the cake: Now you can either just sprinkle it with icing sugar and serve. Or make whipped coconut cream. Turn chilled coconut milk can upside down, open and drain the liquid. Using an electric mixer, whip the cream with icing sugar until fluffy. Top the cake with the whipped coconut cream and berries.

Tips for Best Results

Here are top tips for you to nail this almond flour cake recipe from the first try!

• To provide more lift in the cake: You could separate the egg whites and egg yolks. Whip the egg whites to soft peak consistency. Mix the egg yolks into the batter, then fold in the egg whites carefully, so you don’t knock out too much of the air.
• Room temperature eggs: Will beat into a fluffier volume than cold eggs. Leave out for a few hours or fill a medium sized bowl with warm water and let sit for 5-10 minutes.
• Do not use a springform pan: In my experience, this tends to deform the cake shape and makes it very thin looking.
• If your frosting is too thin: Then you can refrigerate it for around an hour or add a little powdered sugar. This trick always works to make Greek yogurt frosting thicker!

Toppings Ideas

• Powdered sugar and sliced almonds
• Whipped cream
• Fresh berries: I used a combination of fresh strawberries, blueberries, and raspberries.
• Berry compote: Make a compote like I do in Greek yogurt cheesecake.
• Lemon glaze: Try this one from almond flour lemon poppy seed bread.
• Make this almond flour cake more decadent with buttercream frosting or cream cheese frosting
• Top with chocolate frosting for extra special dessert

How to Store and Freeze

Store: Refrigerate leftover almond flour cake covered for between 3-4 days. Allow it to come to room temperature before serving.

Freeze: You can freeze the unfrosted cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.

Can I Make It Ahead of Time?

Yes. You can prepare unfrosted almond flour cake in advance and wrap it in plastic wrap. Store in a cool, dry place for a day in advance or in the fridge for a couple of days. Then assemble the cake before serving.

You can refrigerate coconut whipped cream in an airtight container for up to 1 week. You will likely need to whip it again immediately after removing from the fridge to achieve the fluffy texture.

FAQs

More Almond Flour Cake Recipes

• Almond flour blueberry breakfast cake
• Almond flour pumpkin cake
• Almond flour lemon bars
• Almond flour carrot cake bars
• Blueberry coffee cake

You might also enjoy this collection of 45 almond flour recipes!

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Almond Flour Cake Recipe

Almond Flour Cake Recipe has a tender crumb, hint of lemon and delicate almond flavor. It is light, fluffy and is made with 7 simple ingredients!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 slices

Calories 189kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups
• Parchment paper
• Cake pans

Ingredients

• 4 large eggs
• 1/2 cup maple syrup or honey
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 lemon or orange zest of
• 1 3/4 cups almond flour 6 oz
• Butter or coconut oil for greasing

Optional Garnishes

• 14 oz can coconut milk full fat
• 3 tbsp icing sugar
• Berries like strawberries, raspberries and blueberries

US Customary – Metric

Instructions

• Place can of coconut milk in the fridge overnight if making "whipped cream".
• Preheat oven to 350 degrees F. Place cake pan on parchment paper, circle with a pen and cut out the round. Grease bottom and sides of the pan with butter or coconut oil really well. Place round inside the cake pan and grease it too.
• In a large bowl, add eggs and whisk well. Add maple syrup, vanilla extract, baking soda, and salt; whisk until well combined. Add lemon zest and whisk.
• Add almond flour and mix with spatula until well incorporated.
• Pour batter into previously prepared cake pan and bake on the middle rack for 23-25 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool in a pan for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack. If you are decorating with coconut cream cake has to cool off completely. If not, sprinkle with icing sugar or not, cut into 10 slices and enjoy.

To Make Coconut "Whipped Cream"

• Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a large bowl. Add powdered sugar and beat with a mixer until fluffy. If it's too thin, refrigerate for another hour.
• To assemble the cake, top it with whipped coconut cream and berries. Also mint leaves garnish looks pretty.

Video

Notes

• Store: Refrigerate covered for up to 3-4 days.
• Freeze: You can freeze cake tightly wrapped in a few layers of plastic wrap for up to 3 months. Thaw on a counter for a few hours.
• Do not use springform pan: I highly recommend not to do it because it deforms the shape of cake and makes it very thin looking.
• Almond flour: Use superfine blanched almond flour. If you use almond meal, then the texture will be quite different although it will work.
• Can I use different flour? No.
• Room temperature eggs: Will beat into a fluffier volume than cold eggs.

Nutrition

Serving: 1slice (plain cake) | Calories: 189kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 139mg | Fiber: 2g | Sugar: 15g

The post Almond Flour Cake appeared first on iFoodReal.com.