A Mother’s Day brunch that will relax and delight

Almond Pistachio Tartlets with Apricots

Ingredients

  • 1/2 cup oats, gluten-free
  • 2 1/4 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup melted coconut oil or butter
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 large eggs
  • 1 1/2 cups chopped pistachios
  • 1 cup apricot jam
  • 8 ounces dried apricots
  • Whipped cream

Instructions

  1. Preheat oven to 350 degrees. Lightly coat one large or six mini tart pans with oil. 
  2. Place oats in blender and blend until turned into a powder. Place in a medium-sized bowl and whisk in almond flour, baking soda, salt and cinnamon. Set aside.
  3. Stir together melted coconut oil or butter, brown sugar and granulated sugar until smooth. Stir in vanilla, lemon juice and eggs. Add the flour mixture. Scoop the dough into the tart pan and place on a cookie sheet. Cover well with plastic wrap and chill at least 4 hours.
  4. Bake for 13-17 minutes. Cool 30 minutes on a cooling rack. 
  5. Pop tarts from pans, and brush with apricot jam to glaze. Top with cream, apricots and additional pistachios.

Recipe by Rachel Ciordas

Matcha Tea Cake With Raspberries

Ingredients

  • 1/2 pound (1 3/4 cups) whole almonds or ½ pound blanched almond flour
  • 6 large eggs, separated
  • 1 1/4 cups sugar
  • 2 tablespoons matcha powdered tea
  • 1 teaspoon vanilla extract, divided into 2 parts
  • 2/3 cup egg whites, from 5 to 6 large eggs
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 pint raspberries

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9-inch cake pan. 
  2. Grind almonds to a fine consistency (or use almond flour). Beat egg yolks and sugar until fluffy. Add ground almonds, ½ teaspoon vanilla and salt and beat until smooth. Whip whites to soft peaks, and fold into almond mixture. Pour cake batter into pan. Bake 40 minutes. Cool 10 minutes, then remove.
  3. For buttercream, put egg whites, sugar and salt into a glass bowl. Set the bowl on top of a pot of simmering—not boiling—water. Stir constantly until sugar dissolves and temperature has reached 175 degrees. Remove from heat and beat with electric mixer until stiff peaks form. On low speed, add ½ teaspoon vanilla extract, then add butter slowly cube by cube until velvety smooth.
  4. To finish, cut cooled cakes with 1-inch cookie cutters, or use full-sized cake layers. Layer with Swiss meringue buttercream and top with frosting. Garnish with matcha and raspberries.

Recipe by Rachel Ciordas