An extra spiced, dense gingerbread loaf that's absolutely to die for.
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat pastry flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground mace
2 eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1 cup brewed coffee, at room temperature
1 cup molasses
Preheat oven to 350°F. Butter or oil a 9x5x3-inch loaf pan.
In a large bowl, whisk together baking powder, baking soda, flours, ginger, cinnamon, cloves, allspice and mace. In a second large bowl, whisk together eggs, oil, applesauce, coffee and molasses. Pour egg mixture into flour mixture and stir just until combined. Transfer batter to prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool on a rack for 30 minutes before removing from the pan and serving.
10/7/13
Autumn Yams
I don't know about you, but I'm not a fan of the overly sweet candied yams that get passed around during the fall and winter months. This has just the right amount of tart to stop the yams from being too sweet.
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Chai Tea Concentrate
Rather than running to Starbucks to get one, keep this made ahead in your fridge.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
9/18/13
Almond Raspberry Coconut Joy Bars
For my gf friends who need a goodie..
Ingredients:
1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla
Topping ingredients:
14 oz. really good raspberry jam or preserves
For the crumble topping:
1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
For the coconut-almond topping:
1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract
Pre-heat the oven to 350ºF. Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.
First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.
Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it. Remove from the oven and set aside. Keep the oven heated.
In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.
To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides. Sprinkle on the crumble topping. Spoon on the coconut-almond mixture and spread it evenly all over the top.
Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.
Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.
Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.
Wrap leftover bars, bag and freeze.
Ingredients:
1 cup ground hazelnut or almond flour
1/2 cup sorghum
1/4 cup coconut flour
1/4 cup tapioca starch/flour
1 cup light brown sugar, lightly packed
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
3/4 cup Spectrum Organic Shortening or Earth Balance stick, or coconut oil
1 teaspoon bourbon vanilla
Topping ingredients:
14 oz. really good raspberry jam or preserves
For the crumble topping:
1/2 cup sorghum or brown rice flour
1/2 cup light brown sugar
1/2 teaspoon bourbon vanilla
5 tablespoons Spectrum Organic Shortening or Earth Balance stick
For the coconut-almond topping:
1 cup sweetened flaked coconut
2/3 cup sliced almonds
4 tablespoons vegan buttery spread (I used Earth Balance)
1/2 teaspoon bourbon vanilla extract
Pre-heat the oven to 350ºF. Prepare a 9x13-inch baking pan by lining it with parchment paper. Cut a piece large enough to extend up both long sides of the pan- so you can grip it later, after baking, and lift the cookie bars out in one piece.
First, make the bottom cookie crust. In a large mixing bowl, whisk to combine the flours, sugar, xanthan gum, salt and spices. Cut in the shortening and vanilla- I use the whisk attachment on my Kitchen Aid stand mixer to cut the shortening into the flour blend. You could also use an old fashioned pastry cutter. The dough should be crumbly, a bit sandy, but moist enough that it sticks together when you pinch it.
Scoop the dough into the prepared baking pan and press it out evenly to form a cookie crust. Bake the crust in the center of a preheated oven for 7 minutes- just to "set" it. Remove from the oven and set aside. Keep the oven heated.
In a bowl, combine the sorghum flour and brown sugar. Drizzle with the vanilla extract and dabs of the shortening. Rub together with the palms of your hands to create crumbles. Set aside.
To make the coconut-almond mixture- gently melt the vegan butter in a saucepan. Add the flaked coconut, sliced almonds and vanilla and stir to coat. Remove from heat and set aside.
While the crust is still a bit warm, spoon on the raspberry jam and using the back of a spoon spread it evenly over the crust, up to the edges- leaving about 1/4-inch bare crust on all sides. Sprinkle on the crumble topping. Spoon on the coconut-almond mixture and spread it evenly all over the top.
Bake in the center of the preheated oven for 22 minutes. The raspberry jam will be bubbling and the crumble topping will be golden and the coconut toasted. The center of the top may still feel a bit soft- that's okay; it will set as as it cools.
Remove the pan to a wire rack to cool. When the cookie bars are completely cool, gently loosen any stuck edges around the sides of the pan. Place a sturdy cutting board next to the pan (at least the same size as the pan). Lift the bars from the pan using the parchment paper as a grip on each side and move the whole big piece to the cutting board. Place the board in the freezer to chill the bars. Say, twenty minutes or so. Remove the bars and slice with a large sharp knife.
Makes 18 generous bars. You could skimp on size to squeeze more serving pieces out of the recipe. But. Then you'll probably end up eating two, anyway.
Wrap leftover bars, bag and freeze.
Subscribe to:
Posts (Atom)