By Cyndi Sterne, Yes, Chef! Culinary Events
Healthy eating is not just what we put into our bodies, it’s also about reducing the waste we put back into
our communities. That’s why I have challenged myself to waste less with my cooking by either using the root-to-stem method with produce or repurposing any leftovers. This is one of my favorite recipes. One last thing—it’s not a typo in this recipe, pulse the entire orange—skin and all—just no seeds!
■ 3½ cups all purpose flour or
1:1 gluten-free flour
■ 2½ teaspoons baking powder
■ ½ teaspoon baking soda
■ ¾ teaspoon salt
■ 3 medium Navel oranges
■ 1 cup solid coconut oil or butter
■ 1 2⁄3 cups sugar (can be reduced
up to half if oranges are sweet)
■ 4 eggs
■ 1 teaspoon vanilla
Preheat the oven to 350º. In a large bowl, mix the dry ingredients and set aside. Rinse oranges and roughly chop—DO NOT PEEL. Remove any seeds, then add to a food processor or blender. Puree until smooth. Measure 1 ½ cups of puree, the rest can be stored in the fridge or freezer to flavor another dish.
Add coconut oil (or butter) and sugar to the emptied food processor. (No need to clean after oranges.) Blend until lightened in color. Add the eggs and vanilla, blend again. Add the egg mixture to the flour along with the orange puree. Mix until thoroughly blended. Bake in a greased bundt pan (35-40 minutes), mini bundt pan (15-20 minutes), or muffin pan (10-12 minutes).