1 year ago 4
foodist-2

Mini almond clementine bundt cakes with creme fraiche glaze

They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning.   That’s my favorite way to bake – on a whim when I miraculously have all the ingredients I need.

It’s been a long Winter, and as much as I’ve had a complete love affair with citrus, I’m so looking forward to the Spring/Summer produce ahead.  (I mean, remember red currants?) The weather is finally starting to reflect that it’s straight-up Springtime and I’m ready for some real fruit.  Rhubarb, I’m comin for you…

Ingredients

  • 2 1/4 cups (235g) rolled oats
  • 1 cup (160g) sunflower seeds (hulled)
  • 1/2 cup (65g) pumpkin seeds (hulled)
  • 3/4 cup (90g) almonds, toasted and coarsely chopped
  • 3/4 cup (120g) flax seeds
  • 1/3 cup (25g) psyllium seed husks (see note)
  • 3 tablespoons (25g) chia seeds
  • 2 teaspoons (12g) fine sea salt

Instructions

  1. Preheat the oven to 425 degrees. Toss the chicken pieces with the spices and a quick stream of olive oil. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
  2. Arrange the vegetables on their own sheet pans (preferably ones with edges to catch drips, etc.). Drizzle with olive oil and sprinkle generously with salt. Arrange the chicken on a separate sheet pan.
  3. Bake all ingredients for 12-15 minutes. Remove the broccoli and chicken. Stir sweet potatoes and roast another 15 minutes or so.
  4. Done! Divide your servings out into containers and be happy you have meal starters ready for the week! 😀

Notes

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detheme

About detheme

A Surabaya-based photographer and self-taught cook & baker. I’m often asked how I got into food, since I went to school for photography. During my late teens and early 20’s, I had a variety of undiagnosed digestive problems which led me to relentless experimenting in the kitchen.

2 Comments

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