Raspberry Almond Orange Cake

 Ingredients:

1-1/2 cup flour
3/4 cup almond meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk
1/3 cup orange juice
1/3 cup canola oil
1 tablespoon egg replacer
1/2 cup light brown sugar
1 teaspoon vanilla
zest of 1 orange
2 teaspoons apple cider vinegar
4 ounces raspberries
2/3 cup sliced almonds
1/2 cup powdered sugar
1/4 teaspoon almond extract

Combine flour, almond meal, baking powder, and baking soda. Add milk, orange juice, oil, egg replacer, sugar, vanilla, and orange zest. Once well incorporated, stir in the vinegar. Pour cake batter into prepared pan and top with the raspberries and almonds. Allow to sit for 10 minutes before baking at 350 for 45 minutes.

Whisk powdered sugar with the almond extract and add water until glaze consistency is reached. Drizzle over cake once it is completely cooled.

Tahini Raspberry Popsicles

Ingredients:

1 tablespoon sesame seeds, toasted (optional)
2 cups coconut milk
1/3 cup tahini
1 tablespoon rosewater
1/4 cup honey
1 teaspoon vanilla
a pinch of salt
2/3 cup raspberries
1 teaspoon orange blossom water
1 tablespoon honey

Sprinkle sesame seeds into popsicle molds.

Combine coconut milk, tahini, rosewater, honey, vanilla, and salt. Pour into molds, filling 3/4 of the way. Freeze until the surface is solidified.

In a blender, puree raspberried, orange blossom water, and honey. Thin with some more coconut oil as needed. Pour over the frozen tahini and freeze until completely solid before unmolding.