BEEHIVE CAKE PAN RECIPES

Steps:

• Preheat your oven to 350°F. Tip your hazelnuts onto a baking tray and put them in the oven to toast for about 10 minutes or until they smell delicious and toasty and are lightly golden.
• Combine the flaxseed meal and 1 tbsp of boiling water in a small bowl and stir to combine. Set that aside while you get everything else ready.
• Cream together the butter and sugar in a standing mixer or using a hand held mixer.
• Combine the flour, baking powder, cinnamon and salt in a separate bowl.
• Add the flax egg and vanilla extract to the butter mixture and whisk to combine.
• Whisk in half of the dry ingredients, followed by the yogurt and then the rest of the dry ingredients.
• Pulse together the hazelnuts, salt, and sugar in a food processor until the hazelnuts are in very small pieces. If you don’t have a food processor you can absolutely chop them finely by hand and then just combine the sugar, salt and chopped hazelnuts in a small bowl.
• If you’re not using silicon mini bundt pans then go ahead and grease two mini bundt pans. If you’re using silicon pans you don’t need to do this! Spoon two tbsp of batter into each of the molds and spread it out. Sprinkle a heaping tsp of streusel over the batter for each of the mini cakes and then top with the remaining cake batter.
• Bake the cakes for 20 -25 minutes or until they are set and just browning on the edges. They won’t get properly golden brown because this is an egg-free recipe. Once they’re cooked let them cool until they’re just gently warm before trying to remove them from the pans.
• While the cakes are baking finely chop the chocolate (or use chocolate chips!) and heat the cream in the microwave. Tip the cream over the chocolate, let it rest for a few minutes and then stir it together until smooth.
• Drizzle chocolate ganache over each cake, sprinkle with a little extra hazelnut streusel and enjoy!

Steps:

• Prepare Lentils: Sort through and rinse lentils until the water runs clear. Place lentils and water into a medium-sized saucepan and cook per package directions (the standard brown lentils, sometimes just labeled as lentils on the package, cook for about 20-30 minutes)
• While the lentils are cooking, add the olive oil, onion, carrot, salt, and pepper to a large saucepan or Dutch oven and sauté over medium heat until the onions are translucent (about 10 minutes).
• Add the garlic and sauté until fragrant (30 seconds-1 minute).
• Deglaze your pan by adding in the tomatoes, and scrape the bottom of your pan with a wooden spoon to loosen any browned bits / residue (this is where the flavor lives!).
• Add the Italian seasoning and the kale and sauté until the kale is bright green and partially tender (about 5-10 minutes)
• Add the beans, cooked lentils, and broth and let simmer on medium-low for 20 minutes.
• Serve and enjoy! Option to top with grated parmesan cheese and/or with a side of crusty French bread
• Store leftovers in an air-tight container in the fridge for up to 1 week.*