These orange almond mini loaves were made in partnership with TheFeedFeed and Vitamix using their Explorian machine and their winter spice mix.
When it’s holiday time, I bake these orange almond mini loaves allll season long. These mini cakes are tender, beautifully spiced, and perfectly sweet.
Alhough these delicious bites aren’t exactly considered “healthy,” I literally have zero guilt eating them — I mean, balance, am I right? The holiday season is all about joy and celebration.
They’re perfect for sharing with family, gift giving, and bringing to parties. Literally everyone loves them, they’re that good. I’ve shared this recipe with countless people.
Baked with a spice mix of cinnamon, crystalized ginger, cardamom, pink peppercorns, cloves, brown sugar, and dried orange peel, these cute mini loaves have layers of beautiful warmth and flavor.
Hope you love them as much as my friends, family, and I do!
If you give this recipe a try, or have any questions, let me know in the comments below or DM or tag me @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
INGREDIENTS
1 cup raw almonds, soaked overnight
2-½ cups sifted flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
Vitamix winter spice seasoning
Orange zest from one orange
¼ teaspoon sea salt
⅔ cups melted extra virgin coconut oil, plus more for oiling the pan
Juice from orange (use the one you used for the zest)
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2-3 tablespoons unsweetened apricot jam
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Lightly oil a mini loaf pan and line it with parchment paper. Set it aside.
Add the almonds to a high-speed blender and 2-3 cups of filtered water. Blend it until smooth. If needed, add more filtered water to get a creamier consistency.
Combine the sifted flour, sugar, baking powder, baking soda, spice mix, sea salt, and orange zest in a large bowl and stir to combine.
In another bowl, whisk the melted coconut oil, orange juice, vanilla extract, almond extract, and almond cream. Pour it into the flour mixture and stir to combine.
Pour the batter into a mini loaf pan (about ½ to ¾ to the top) and bake for 35-40 minutes or until the edges are golden brown.
Remove them from oven and allow the mini loaves to cool completely in the pan. Carefully invert it onto a cutting board and peel off the parchment.
To make the glaze, place the jam in a small pot over medium heat and stir it until it’s melted (about a minute). Remove it from the heat and use a pastry brush to lightly brush the glaze over each mini loaf.
Sprinkle toasted almonds on top.
