Sunday, February 12, 2017

Lemony Sweet-Heart Cookies

This recipe is special to me cause it is fully my own!  Using recipes as inspiration, I used my own calculations and heart that put this together  a Lemony Sweet Heart Cookie which uses maple syrup (excluding icing if you put that on).  I quite like the nutty taste and texture with spelt flour and the way it rolled out.  Of course the heart-shape is most appropriate for this week too.  Hope you enjoy it.
Lemony Sweet-Heart Cookies

1/2 cup butter (softened)
1/4 cup maple syrup
1 egg
1 1/2 cup whole spelt flour (or your choice of flour)
1/2  tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
zest of half a lemon (or 4 drops essential lemon oil)
1/4 tsp xanthan gum (needed for spelt flour)

In a large bowl, cream the butter with a hand-mixer.  Add
the maple syrup,  egg and  beat until light and fluffy.  Add in the soda, powder, salt vanilla and lemon zest and mix well.  Then add the flour and mix until blended.   Cover the top of the dough with plastic wrap and refrigerate an hour or so.  The dough rolls better if it is slightly chilled.  

When ready to bake, preheat the oven to 350 F.

On a clean surface, lightly sprinkle with flour to keep the dough from sticking.  Remove about 1/2 of the dough to start with.  Sprinkle the top and bottom of the dough with flour and roll out the dough until it is about 1/4 inch in thickness.  Using a heart-shaped cookie cutter (or a preferred shape of your choice), cut out the cookies and place on a parchment- lined cookie sheet.  Continue to reuse the dough scraps until all the dough is cut up into cookies.

Place the cookie sheet in the oven and bake about 6 - 7  minutes or until the edges are just slightly golden.

This makes approx 4 dozen small heart cookies - about 2 inch in size.

If you like an icing glaze, I did this lemon glaze with 1 cup icing sugar, 2 tbsp water, a pinch of turmeric for yellow color, and a 2 drops lemon oil (or zest).  
For a natural sugar icing, you could mix honey with coconut oil (or butter I suppose).  I just don't have time to test it out right now but I will post that once I get to it.  

Wednesday, February 26, 2014

One-Bowl Kale Salad

I love this new recipe that came from a friend in a quick discussion on what she was making for supper.  I often make this salad without measuring but for the sake of publishing it, I have found these amounts work well, but feel free to eye-ball it if you prefer.   I do find it is important to not make the dressing separate as is traditionally done with salads.  I personally think that the layering effect of the dressing helps create the balance of taste.  PLUS, that would require additional dishes to make it in a separate bowl.  I always prefer fewer dishes and it makes this salad recipe a little unique.

I first started making this salad in late winter/early spring when I could still get kale from my garden and oranges were in season.  As I harvested my new kale from the spring and summer, I had used fresh strawberries, apples, pears and I used those in place of the orange and loved that equally well.  So it is a salad for all seasons really....I am now buying my kale in the grocery store like most Canadians.

One-Bowl Kale Salad

4 cups Kale - finely chopped
1 orange - peeled and cut into bite-sized pieces (or fruit of choice)
2 Tbsp chopped almonds - toasted
1/4 cup fresh cilantro - chopped
1 Tbsp Olive oil
1 Tbsp fresh lemon juice
1 tsp maple syrup
salt and pepper to taste.

Wash the kale and chop into thinner strips or pieces.  Place in a medium-sized bowl.
Drizzle the olive oil over the kale and rub or massage the oil into the greens using your hands.  This may cause the kale to look more wilted which is totally ok.
Pour the freshly squeezed lemon juice over the kale and stir to spread the juice around.
Pour the maple syrup over the kale and stir to spread the sweetness =)
Season with salt and pepper and stir again to mix it all in.

If you want to present this salad on a plate, now is the best time to do that.  Pour the kale onto a plate/platter.  Evenly spread on the cilantro, the fruit of choice and finish with the nuts on top. This gives everyone equal access to all the yumminess in the salad.

If you prefer to mix it all in the bowl, add the remaining fruit, nuts, cilantro and stir everything together.

Wednesday, February 5, 2014

Chocolate Marble Banana Bread

I found this recipe at a favourite blog of mine chocolate covered Katie but found her directions to be complicated and she had more sugar than I felt was needed.  So here is my version which simplifies the mixing process to keep life simpler and baking more fun.  It is totally delicious, vegan if you follow the specific ingredients, and so worth trying.

Chocolate Marble 
Banana Loaf
2 cups mashed banana (about 5 frozen bananas)*
1/2 cup pure Maple Syrup
1/4 cup Coconut oil - or oil of choice
2 Tbsp Rice milk (or any milk of choice)
1 - 2 tsp Vanilla extract
2 tsp cider vinegar or lemon juice
1 tsp baking soda
1 tsp baking powder
3/4 tsp sea salt
1/2 tsp cinnamon
2 cups spelt flour (whole or light spelt or any other alternative flour of choice)
3 Tbsp Cocoa powder
1 Tbsp Rice milk (or milk of choice)
1/4 - 1/2 cup chocolate chips

Preheat the oven to 350F.
Prepare a 5 x 9 loaf pan with parchment paper for easy removal of the loaf after.

In a large bowl, mash the bananas until a smooth consistency is obtained.
Then add the syrup, coconut oil, 2 Tbsp rice milk, vanilla and cider vinegar and mix thoroughly.
Add the soda, powder, salt, cinnamon and combine.
Add the spelt flour and gently mix it in.
Pour about half the batter into a smaller bowl and set that aside.
Using the larger bowl with half the batter, mix in the 1 Tbsp rice milk and cocoa and chocolate chips.
Stir until all combined.
Starting the with non-chocolate batter, pour half of that mixture into the loaf pan.  Use a spoon to spread it evenly across the bottom.
Pour the chocolate mixture over top the banana mix.
Finish off with the last portion of banana mix on top of the chocolate.  Use a spoon or knife to swirl the flavours together.

Bake in the oven for 50 minutes or until the centre is firm.  I sometimes turn off the oven after 50 minutes and will leave the loaf in the oven for an additional 10 minutes to finish off the baking more indirectly.

It is really delicious if you can wait for it to cool off before biting in.

Cook's notes:

Bananas: I personally always use frozen bananas for my baking.  I allow them to ripen on the counter (creating more natural sugars) and freeze them with the peel on.  To use for baking, I put the frozen bananas in a bowl with water for about 20 minutes to thaw them.  Discard that water and peel the bananas  - well it is more like cut the skin and squish out the sweet nectar.  They mash really easy this way and provide a great consistency for muffins and loaves like this.  If you use ripe bananas from your counter, the loaf consistency may change slightly.  You may need to add another 2 + Tbsp of milk to thin the batter a bit more.

Wednesday, October 30, 2013

Making the old new again

In 2003, my husband and I created a Food and Gardening newsletter to send to our friends at Christmas - (short-lived tradition died when kids came into our life).  As part of the "food" of the newsletter, I added my favorite muffin recipe at the time - Cranberry Pumpkin Streusel Muffins.  The recipe results were very good - the muffins that is.  Many people shared comments on how they enjoyed the recipe and I continued to make the muffins over the next couple of years.
  More recently, I bumped into a friend I had not seen in years and she told me how she makes that recipe every year at this time.  Huh?  Really?   I was truly honoured at the idea of someone making my muffins over a 10 year period.  Then I got curious as to what was in those muffins as I had totally forgotten about that recipe in light of the  food changes in our life.  So I finally dug up that newsletter recipe, spun a few "ingredients" around and with a little more tweaking a second time, they came up pretty well perfect with enjoyable reviews by our guests.
I have made this  without the streusel topping because it is really easier and faster and school-friendly.  This original recipe came from my sister but I have no idea where she got it anymore.  This new version is now mine and I hope you will enjoy it and add it to your muffin collection.

Pumpkin CranApple Muffins

1 cup pumpkin puree
2/3 cup palm/coconut sugar*
2 eggs
1 cup apple (medium-sized) - chopped in small pieces or grated *
1 cup cranberries - cut/chopped to size of choice*
1/2 cup creamy liquid of choice (I use unsweetened coconut or rice milk)
1/4 cup coconut oil - melted (or oil of choice)
1/4 cup apple sauce
1 Tbsp cinnamon
1 1/2  tsp baking soda
1/2 tsp sea salt
1 3/4 cup spelt flour * - whole or light

375 F for 20 minutes
This recipe makes about 15 muffins which is more than a normal muffin tin. If that is a "pain" for you, distribute the batter over 12 muffins and add baking time in small increments (2 - 3 min) to ensure they bake through.

In a large mixing bowl, combine the pumpkin puree, sugar, eggs, coconut milk, , apple sauce, oil, cinnamon, soda and salt - pretty much everything but the flour and fruit! Mix well with a whisk.
Mix in the shredded apple and chopped cranberries.
Gently stir in the flour and stir until just combined.

Drop the batter into a muffin pan (your choice if you prefer to use muffin liners).  My scoop measures 3 Tbsp and I can get about 15 - 18 muffins from this depending on how "overflowing" my scoop is.

Bake for 18 - 20 minutes.
Allow to cool for 5 minutes before removing them from the pan.

Cook's Notes:
Palm Sugar: See Sugar 101 tab at the top of the blog.

Apples: I have done this recipe with both chopped and grated apple.  The difference is chopped apples still appear as small pieces and grated apple just breaks down into the muffin.  Both are equally great so do as you are lead.

Cranberries: I personally prefer smaller bits of cranberries verses a big berry in my muffin.  They can be a little tart in such a large bite.  I cut the cranberries into half and sometimes quarters before adding to the batter.  Fresh or frozen berries can be used in this recipe.

Spelt Flour: I have used whole spelt in this recipe very successfully.  Whole spelt is more "nutritious" for the body as the bran has not been removed offering more fibre and just overall less processing.  Similar in the difference of whole wheat to white flour if you are familiar with that.  You can use light spelt in this recipe as well and chances are the muffins will be fluffier and higher.  If I can get away with whole spelt, I do.  What do you prefer?

If we are being honest, I do enjoy mine with butter and most often have a hard time stopping at just one muffin!