Move Naturally: Sweet Treats for the Trail

By: Taji Marie, Executive Chef and Co-Owner of Simple Gourmet™  

The weather finally feels like summer in Southern California! The sun is out, the temperature is high and it's time to get out of the house. I don't know about you, but I've got a bad case of spring/summer fever! All I can think about are tropical beaches and adventures in far-off places. But while I am waiting for that next vacation, I am reminded that I am lucky to live in a place where the outdoors is always within arm’s reach. I have put my wanderlust in check by taking daily, evening walks- there's just something about the simple act of putting one foot in front of the other and breathing in the summer air that puts me at ease. And when the weekend comes around, I kick things up with a longer hike or bike ride to clear the cobwebs from my weekday brain. These little Almond Cakes have been my preferred trail snack of late. They satisfy my midday sweet cravings and are packed with protein from the almonds, so a little goes a long way! And they're gluten-free, dairy-free and refined-sugar-free to boot! So make a batch, pack a snack bag and hit the road. It'll make waiting for that next vacation more bearable.  
Flourless Almond Mini Cakes
Ingredients
Makes two dozen

• 3 large eggs, separated
  
• 1 1/2 cups raw almonds
  
• 1/4 cup maple syrup
  
• 1/2 tsp orange zest
  
• 1 tsp almond extract
  
• 1/2 teaspoon vanilla paste or extract
  
•  1/2 tsp salt   

Directions

1. Preheat oven to 375 degrees.
2. Place the egg whites in a clean, dry food processor. Process until egg whites thicken and become stiff. Scoop whites into a bowl and set aside.
3. Add the almonds to the food processor. Process until they are the texture of rough sand. Add the egg yolks, maple syrup, orange zest, extracts and salt. Process for about 2 minutes or until very smooth. Scoop mixture into a large bowl. Add about 1/3 of the egg whites and fold* into the almond mixture.
4. Add the egg whites in two more additions, folding them into the batter as you go.
5. Spray a mini muffin pan with non-stick spray. Scoop batter into each tin, filling it up about 3/4-full.
6. Bake for 12-15 minutes until tester inserted into the center of a cake comes out clean. Let cool for 5 minutes before turning out of the pan.
7. Let cool completely before wrapping in an air-tight container for storage or transport.

These almond cakes stay fresh for about 3 days in an air-tight container at room temperature. Freeze any extras for up to a month.

*To "fold," use a flat rubber spatula to gently scoop the batter from the bottom of the bowl up and over the top - "folding" the batter like this will help keep the egg whites light and your batter airy.