Category Archives: Grapeseed Oil

Lemon Carrot Cake

Lemon Carrot Cake with lemon grapeseed oil

By Chef Lippe

Today’s Sweet Tooth Tuesday recipe is Lemon Carrot cake and is one of my favorites.  I use lemon flavored grape seed oil from Salute Sante.  The lemon flavor is a great combination with the Carrots and cuts down on some of the sweetness that you get with the pineapple.  Carrots have been used in cakes since the medieval period as a sweetener when sugar was scarce.  They became popular once again in WWII because of rationing but they really took off as a food fad in the 1970s and have been a family favorite ever since.

 

Ingredients:

3 large carrots (two cups grated)

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 teaspoons ground cinnamon

2 cups granulated sugar

1 cup grapeseed oil

½ cup  lemon flavored grapeseed  oil

4 large eggs

1 can of pineapple chunks chopped and drained

1 cup sweetened flaked coconut

1/2 cup chopped walnuts (more for decorating sides, if desired)

2/3 cup raisins

Preheat oven to 350˚F.    Cook on the middle rack of your oven. Butter and flour two 9-inch cake pans, knocking out excess flour.

Shred enough carrots on smallest teardrop holes of box grater or with fine shredding disk in a food processor to measure 2 cups.

Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins.

Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.

Place one cake layer bottom side up on a cake plate and spread with some of frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.  Decorate as desired.

Cream Cheese Frosting

8 oz. cream cheese; kept cold

4 Tablespoons unsalted butter; cubed and kept cold

2 teaspoons lemon extract

1 pound confectioners sugar

Cream all ingredients together until light and fluffy. Decorate cake as desired.

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Filed under carrot cake, Chef Lippe, Food, Food blog, Grapeseed Oil, Lemon grapeseed oil, recipes

Blueberry Yogurt Cake with Lemon Glaze

Blueberry Yogurt Cake with Lemon Glaze
Adapted from Vegetarian Times


I have made a few changes with this cake to make it gluten free.  I have changed the flour to almond flour and grapeseed flour which gives it a nutty taste that goes well with the blueberries.  I am sure that your friends will not even know that it is gluten free unless you tell them. The cake is light and fluffy and is great for breakfast or after dinner as dessert.
Cake
1-1/4 cups almond flour, divided
1/4 cup grapeseed flour chardonnay
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1/3 cup grape seed lemon infused oil
2 Tablespoons Cointreau liqueur (or water)
1 teaspoon vanilla extract
2 large eggs, room temperature
7 oz. plain Greek yogurt
2/3 cup fresh or frozen blueberries (thawed)

Glaze
3 Tablespoons lemon juice
2 Tablespoons light brown sugar
1 Tablespoon Cointreau liqueur (or water)

Sift together 1 cup plus 3 Tablespoons almond flour, grapeseed flour, baking powder and salt in a bowl.

Beat brown sugar, oil, Cointreau (or water) and vanilla in a separate bowl with electric mixer until smooth.  Beat in eggs.  Alternately add flour mixture and yogurt to egg mixture until combined.

Toss blueberries with remaining 1 Tablespoon flour and fold into batter.

Grease and flour a 9 x 5 loaf pan.  Pour batter into prepared pan and bake in a 350 degree oven for 70 minutes (mine only took 50 minutes, possibly even less but I hadn’t checked on it; that’s a big discrepancy to me so watch your cake starting at 45 minutes) or until a toothpick inserted in center comes out clean.  Cool for 10 minutes before flipping out of pan.

To make glaze: Whisk together all ingredients in small bowl.  Poke holes all over the top of the cake with a wooden skewer.  Brush cake with glaze.  Cool completely before serving.

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Merlot Chocolate Chip Cookies

GLUTEN Free Chocolate Chip Cookies with Merlot Grapeseed Flour

By Chef Lippe

Your favorite cookies with gluten free flour made with grape seeds. Grapeseed flour is rich in antioxidants, calcium and potassium and dietary fiber.  Yes now you can eat cookies without the guilt! Better yet the taste is so good your friends will not even know that it is gluten free.  This recipe makes a little over a dozen cookies.

Ingredients:

1 ¼ cups blanced almond flour

¼ teaspoon sea salt

¼ teaspoon baking soda

¼ cup grapeseed oil

¼ cup agave nectar

¼ cup Merlot grapeseed flour

¼ cup chocolate chips

Directions:

Combine dry ingredients in large bowl

Stir together wet ingredients in smaller bowl

Mix wet with dry ingredients

Make ½ inch balls and press onto a lined baking sheet

Bake at 350 for 7 to 10 minutes

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Grapeseed Oil for Heart Healthy Fried Faba Bean Snack

By Chef Lippe

Grapeseed Oil

Grapeseed oil has been a well kept secret of gourmet chefs for a long time. It is light and nutty, yet neutral flavor and has the ability to enhance the flavor of a recipe without overpowering them.  It leaves no greasy aftertaste! Which makes it excellent for marinades and salad dressings. Grapeseed oil has a high smoke point (485 F) making it ideal for hot food preparation such as frying and sautéing without smoking. No more setting of the smoke alarms!

Grapeseed oil is made from the seeds of grapes after the wine is pressed. There is no need for hybrid or genetically engineered crops and it does not require additional usage of farmland or water to produce.

Grapeseed oil is high in vitamin E and is 76% essential fatty acid, linoleic acid (also known as Omega 6), low in saturated fat.  It contains natural chlorophyll and valuable antioxidants known as proanthocyninidins. Studies have shown that these antioxidants can significantly raise HDL cholesterol (good cholesterol) and lower LDL cholesterol (bad cholesterol) and triglycerides and may even lower your risk of cardiovascular disease and impotency!

Grapeseed oil has the ability to slow down and reverse free radical damage and reduce the risk of heart disease and slow down skin aging. It is 50 times more potent than Vitamin E and 20 times more effective than Vitamin C in destroying free radicals that roam the body and damage cells.  Additional studies have shown that grapeseed oil can help protect the body from sun damage, improve vision, improve joint flexibility, improve blood circulation and reduce allergic and asthmatic symptoms by inhibiting the formation of histmines.

It contains NO cholesterol, NO sodium and NO preservatives. It is NOT hydrogenated and contains NO solvents, NO trans-fatty acids or free fatty acids. In other words it is so much better for us than any other type of oil.

Grapeseed oil has long been used to promote health.  Some believed it to be an ingredient in a dish know as pulse, and the Old Testament tells us that the prophet Daniel preferred eating this dish over others in order to stay healthy.  To this day, grapeseed oil is used in many cosmetics and skin care products promoting healthy skin.

Pulses are dishes that include chickpeas, peas, lentils, beans and lupins. Pulses are low fat, high fiber, no cholesterol, low glycemic index, high protein, high nutrient foods.  They are excellent foods for people managing diabetes, heart disease or coeliac disease.

Enjoy and know that you are eating healthy!

Faba Nuts

This traditional crunchy snack is popular throughout Northern Africa and the Middle East. They are simple to prepare and provide a tasty alternative to the salted nuts often served with drinks.

Serves: 6
Preparation: 1 hour
Cooking: 20 – 25 mins
Legume Lead-In: Soak whole or split dried faba beans overnight in three times their volume of water. Beans should be consistent size for even frying. Kabuli chickpeas can also be used as a substitute or combine the two types when done for a tasty medley.

Ingredients

  • Desired quantity of faba beans and / or kabuli chickpeas
  • Grapeseed oil roasted garlic

Seasoning

  • Garlic salt
  • Chicken salt
  • Black pepper
  • Cayenne pepper
  • Chilli powder
  • Cumin and / or coriander

Instructions

  1. Deep fry in very hot grapeseed oil. Caution: Cover pot while faba beans are frying or be prepared to clean your entire kitchen! Some pop like popcorn.
  2. Cooking time varies according to bean size. Try a few first to get the precise cooking time – our testers found 2 minutes was too short and 3 minutes too long for their conditions. The bean should reach consistency of a roasted chestnut.
  3. When cooked, spead on paper towel to absorb excess oil.
  4. Lightly salt or spice as desired.
  5. Once cooled, Faba Nuts will remain crisp in airtight container.

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