Spelt Apricot and Olive Oil Cake- Torta all’olio e albicocche (Project Healthy in Italy)

I hope your ready for another healthy Italian recipe! (Read all about Project Healthy in Italy here)

Apricots and peaches are in season and I just had to make a healthier version of the Italian apricot and olive oil cake. I love the way Italians cook with healthy olive oil instead of milk products and unhealthy, refined fats.
You can add sambuca which is normally done and top with flaked almonds but I choose to make the recipe with pine nuts for a twist (and because I forgot to buy almonds in the store!) 😉

 

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My version may be denser than the original recipe as it does not contain self- raising cake flour and white refined sugar, but it is really moist, filling, tasty and a lot healthier than the original version.

I hope you give it a try!

Spelt Apricot and Olive Oil Cake- Torta all’olio e albicocche

  • 220 grams (1 1/3 cup) sifted white spelt flour
  • 2, 5 dl. (1 cup) acacia honey
  • 250 ml (1 cup) unsweetened almond milk
  • 1 ts. vanilla extract or 1 ts vanilla powder/seeds from one pod
  • Zest from one lemon
  • 1 tbs. lemon juice
  • 100 ml (½ cup) extra virgin olive oil
  • ½ ts. salt
  • 4 ts. baking powder
  • 2 eggs
  • 7-8 apricots
  • 1 handful pine nuts

 

How to: Sift all the dry ingredients in a bowl and dissolve the honey in the almond milk by warming slightly on the stove. Add vanilla, lemon juice, olive oil and zest. Mix together. Beat the eggs slightly and add to the liquid (make sure it is not hot!) before mixing into the dry ingredients. Mix until the batter is smooth.

Grease a cake pan with olive oil or coconut oil, or line with parchment paper. Add the batter. Slice the apricots and layer on top together with the pine nuts.

Bake in the middle of the oven at 180 Celsius (350- 360 Fahrenheit) for about 40 – 50 minutes. Time varies so take care to make sure it does not burn. Cover with tin foil or parchment paper to keep from browning to much while baking if needed.

Cool completely before slicing. Enjoy!

 


Project Healthy in Italy! The Healthiest Country in Europe and the World.

My quest for health in Italy…

Oh, my goodness how excited I am to finally share my latest project with you…

I am going to Italy and you can come along! Well, not literally (at least not yet) but you can follow my quest live here on my blog and through social media from June 9.- July 6.!

About Project Healthy in Italy

I love Italy and the Italian culture and believe I must have been an Italian nonna (grandma), making fresh pasta all day in another lifetime. It is a country so close to my heart, but yet so far away from my lifestyle and diet goals. Or so I thought…

Italy has once again been awarded the title of being the healthiest country in Europe, and the second healthiest country in the world. Italy has for years been the healthiest in the world, and just recently recieved second place with just half a point behind Singapore. (Bloomberg Global Health Index.)

The Italians live longer, are happier and have a health care system that really works in favour of its citizens.

 

What is their secret and how can it be one of the healthiest countries in the world when pizza, pasta, cheese and wine is what first comes to mind when talking or thinking about Italy?

How can it be that this wonderfully delicious but gluten-rich, carb-loaded cuisine can bring health and happiness to Italians, but if my diet consists of this in Norway, I become sick, fat and generally unhappy?

What is it that the Italians understand that both I and the rest of the world simply don’t? What have I been missing in both my personal and professional journey as a health and diet expert that the Italians haven’t?

And is the country really that healthy? Have they been able to avoid the ever-evolving problem of declining health and expanding waistlines that the rest of the world, including my own country, just hasn’t?

So, hey Italy can I really be happy, healthy and keep a balanced weight while living the Italian lifestyle? I can’t wait to find out! Follow my monthlong quest in the country of world’s greatest food and wine, and according to Bloomberg, the world’s healthiest…

Do you think it sounds exciting? Make sure to follow my blog by subscribing and liking my Facebook page here and Instagram (which I will really be active on) here

 

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Protect Your Body with Strawberries

I love strawberries! They are one of my favorite sweet snacks and when the stores fill up with this berry it is a sure sign that summer is on its way, especially here in Norway.

 

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Strawberries taste great, but are also a great source of antioxidants.

 

 

Strawberries are a powerhouse full of antioxidants and may help fight cancer due to the high content.

Strawberries may also:

  • Reduce the risk of cardiovascular disease by preventing platelet build-up and reducing blood pressure via anti-inflammatory mechanisms.
  • Help to lower homocysteine levels, an amino acid in the blood associated with damaging the inner lining of arteries.
  • Act as a natural anti-inflammatory due to the quercetin content.
  • Protect against stroke due to anti-inflammatory antioxidants.
  • Lower blood pressure due to the high potassium content.
  • Help against constipation due to the high fiber content.

Strawberries are also a low glycemic fruit making them an ok choice for diabetics as well. Make sure to choose organic if you can or wash conventional strawberries in a water and vinegar solution to wash off some of the pesticides.

Enjoy them with fresh basil and a good balsamic vinegar for a healthy and exciting treat:)

 


Red Velvet Juicesmoothie!

 

This juicesmoothie is bursting with natural goodness! It’s red and purple pigments are natures antioxidants and just by looking at it you can tell that it is loaded with cancer fighting and anti-aging properties. Red cabbage is simply one of the healthiest cruciferous vegetables you can eat and juice, and when mixed with raspberries- it tastes fantastic as well.

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Photo: Synøve Dreyer from my first book Juicy!

 

 

 

  • 1 apple
  • 1, 5 inch thick red cabbage
  • 1/3 lemon with rind
  • Âź pineapple
  • 1 carrot
  • 1 tbs. cold pressed organic flaxseed oil
  • 1ts. Wheatgrass powde
  • 1 hand full frozen or fresh raspberries

 

Juicy how-to: Juice all ingredients except raspberries, oil and wheatgrass in a juicer. Pour the juice together with the remaining ingredients into a blender and blend until smooth. Enjoy!

 

 Juicy goodness: This juicesmoothie is full of antioxidants known as phytochemicals, fiber, vitamin C, healthy, fat burning fats, chlorophyll and beta-carotene.

 

Juicy tip! Can’t get a hold of red cabbage? You may use green/white cabbage or even kale instead.