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[Totally unrelated note: ever wonder how people find your blog? Well, ever since I wrote my post about our holiday in Florida, the number one search term that leads people to my blog is. . . "Alligators." Yes, indeedy: folks looking for reptilian, steel trap-jawed people-eaters are sent to. . . my blog. In droves. Well, hi there, Everglade adventurers! Howdy, outback croc-hunters! Welcome, designer shoe and handbag aficionados!]
By now, it’s probably evident that I’m a fan of spinach. Certainly, devoting an entire SOS Kitchen Challenge to the popular leafy green is one indication (and if you hurry, you can still participate: the deadline is May 20th!).
It was through my friend Sterlin that I first learned to love spinach. Even before I moved to Toronto myself, I was a frequent visitor to Sterlin’s place (her parents had pulled up stakes and made the trek from Montreal to Toronto long before I did). I loved visiting this “exotic” metropolis, where, with Sterlin as both tour guide and chauffeur, we’d scour the city for interesting restaurants, university-based events, or dance clubs (in those days, single undergraduates in search of a boyfriend, we still frequented dance clubs).
After a long evening of inane chatter, bopping in our blister-inducing heels and drinking too many beer (I never did acquire a taste for the brew), we’d drive back to Sterlin’s parents’ house, and, with the intense precision and focus of a neurosurgeon, unlock the door without making a sound, the way only truly inebriated twenty-somethings can. Once inside, we removed our shoes and tiptoed into the kitchen to raid the fridge, where, inevitably, we found. . . nothing. (Okay, not literally “nothing.” There was a half-eaten carton of cottage cheese and a few cans of Diet Coke). At this point, Sterlin would move to the freezer, where she’d withdraw one of 5 or 6 boxes of frozen spinach (the only item in there).
“Want a snack?” she’d whisper, brandishing the box in the air. “Mmm! Let’s have some spinach!”
“Spinach?” I’d counter, equally susurrating, ” As a snack??” I was accustomed to the cornucopia of home-baked chocolate chip cookies, chips, licorice, and other assorted junk foods in my own parents’ kitchen.
But snack on spinach we did. Sterlin loved the stuff so much that is was contagious, and I learned to love it, too. I can’t say I ever think of frozen spinach as a snack these days, but I wouldn’t turn it down if someone offered it. (Beer, on the other hand, still doesn’t tempt me).
The second spinach epiphany I experienced courtesy of Sterlin was the classic 1980′s spinach salad. You know the one: baby spinach leaves coated in creamy, nondescript dressing, topped with a generous toss of chopped hardcooked eggs and a sprinkling of crispy bacon bits. Back then, one of Toronto’s destination restaurants was a brand-new, ultra hip joint called Mr. Greenjeans (a current relative of the original place still exists, in a new location and without the flair or cachet of the original).
Their specialty was–get this–salad (rather ahead of their time, don’t you think?). And what made Mr. Greenjeans’ salads worth driving all the way downtown for? Why, their presentation: each portion of fresh greens was packed into a huge mason jar, perched atop a white plate the size of an hors d’oeuvre tray at a wedding. Once served, you had the choice of picking at the salad right from the jar (the cool way) or emptying it onto the plate (the loser way).
Like an early iteration of Sassafras (where the gliterati hang out during the Toronto Film Festival), Mr. Greenjeans attracted diners not really because of the food, but more because of the reputation for cool. After waiting in line for a table, we’d hope for a window seat, where we could see and be seen, scanning the sidewalk outside for celebrity sightings or people we might know. In those days, everyone who was anyone hung out at Mr. Greenjeans.
No wonder, then, that I thought of spinach as the first vegetable to include in a muffin when I first opened my organic bakery back in 2003. In my zeal to include healthy veggies–especially leafy greens–in my recipes (and to provide an incentive to kids to eat their veggies), I created the Sweet Harvest Muffin, boasting not one, not two, but three different vegetables, including spinach. Providing one full serving of vegetables in each muffin, the Sweet Harvest quickly became my best-selling product, and it was the first recipe I knew I’d include in Sweet Freedom.
With this month’s SOS Challenge devoted to spinach, I decided to create an ACD-friendly variation of that best-selling muffin as my “sweet” entry to the challenge. Based on the Green Monster smoothies that are ubiquitous on the internet, these contain both spinach and apple combined with carob and cinnamon, ingredients I often include in my own morning beverage.
While these Green Monsters aren’t quite as sweet as the original muffins (which contain both raisins and chocolate chips), they do still make a tasty breakfast on the go; in fact, they tasted good enough that the HH noted he’d be happy to take one along to the office for his morning coffee.
With the sepia carob masking its green, the spinach remains hidden in this muffin. You may not be getting quite the same quantity of spinach as you’d consume in an entire box of the frozen stuff, but you can feel good eating one of these babies for breakfast, knowing it provides a good sized hit toward your daily five to ten servings of fruits and vegetables.
This ACD-friendly adaptation also makes these muffins a perfect submission to Amy’s Slightly Indulgent Tuesdays, over at Simply Sugar and Gluten Free.
And speaking of breakfast baking. . . I’ll be talking about breakfast (and other) baked goods from Sweet Freedom this Thursday morning on the Canadian version of Good Morning America, Canada AM! I am incredibly excited to share information about healthy eating with hosts Bev Thomson and Seamus O’Regan. So set your PVRs, video recorders, etc for Thursday, May 20, between 8:00 and 9:00 AM!
Green Monster Muffins (ACD Phase II and beyond)
These muffins are a great way to start the day with both some fruit and some vegetables. They’re sweet, but not overly so; and you won’t taste the spinach at all. (Promise).
2 small apples, about 6-6 1/2 ounces (170-185 g) each, washed and cored (I used Granny Smith)
3 ounces (85 g) fresh or frozen spinach (include the stems)
1/4 cup (60 ml) natural smooth almond butter
2 Tbsp (30 ml) sunflower or other light tasting oil, preferably organic
2 tsp (10 ml) chia seeds, finely ground after measuring
2 tsp (10 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
1/2 tsp (2.5 ml) apple cider vinegar
1-1/3 cups (320 ml) unsweetened soy or almond milk, plus up to 2 Tbsp (30 ml) more, if necessary
1/2 cup (60 g) carob powder*
1/2 cup (75 g) brown rice flour
1/2 cup (60 g) millet flour
1/4 cup (30 g) arrowroot powder
2 tsp (10 ml) cinnamon
1 Tbsp (15 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) xanthan gum, optional (muffins will be slightly crumbly without it)
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line 12 muffin tins with paper liners, or spray with nonstick spray.
Coarsely chop one of the apples and place it in the bowl of a food processor. Dice the other apple into very small pieces (about the size of blueberries) and place in a small bowl; set the second apple aside until later.
Add the spinach to the food processor, and process the mixture until almost smooth. Add the almond butter, oil, chia, vanilla, almond extract, vinegar and milk and process again until well blended. Add the reserved diced apple to the processor and mix it in by hand until all the pieces are coated, but don’t process again. Set aside while you measure the dry ingredients, or at least 3 minutes.
In a large bowl, sift together the carob powder, brown rice flour, millet flour, arrowroot powder, cinnamon, baking powder, soda, xanthan gum and salt. Add the wet mixture to the dry and stir until just blended.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the muffin cups and bake in preheated oven for 35-45 minutes, rotating the pan about halfway through, until a tester inserted into a center muffin comes out clean. Cool five minutes in the pan before removing to a cooling rack. Cool completely before sampling; the spinach will be discernible in the warm muffins, but the taste disappears once they’re cool. Store, wrapped in plastic, in the refrigerator up to 4 days. May be frozen.
* you may use cocoa instead of carob, but cut back the quantity a bit (perhaps 2 Tbsp/30 ml) and add a bit more sweetener.
Last Year at this Time: Old Habits Die Hard: Mocha Cereal Cinnamon Muffins (non-ACD recipe)
Two Years Ago: Dolmades, Deconstructed (Mediterranean Rice Casserole)
© 2010 Diet, Dessert and Dogs
[One of my baking exploits from the past week]
I’ve been spending inordinate amounts of time in the kitchen over the past week, baking up a storm (more on that in my next post). I’ve just about perfected my next recipe, which I’ll share as soon as it’s ready.
In the meantime, since I don’t have a recipe for you today, I thought it only fair that I provide you with the means to try out other recipes instead–and you get to choose which source!
If you’d like to win a free baking cookbook, just click here for details. Contest will run only until I post my next blog entry, so hurry! 
*Or, Thanks, Michael Ruhlman (for the rule, man).
[Quick note: Diet, Dessert and Dogs finally has its own Facebook Page! If you like the DDD blog, come on over and "like" the page!]
[Millet, buckwheat, oat and bean flour with chopped pears and cranberry compote]
I’m all about freedom of choice.
While my dad eats the identical breakfast every day**, I feel the need to rotate among cereal (hot or cold), omelets, baked sweet potato and almond sauce, apple and almond butter, various types of smoothies, last night’s leftovers, or other breakfast baked goods.
While the HH likes to spend his weekends in the same fashion each week (sleep in; brunch at our favorite place; toodle around a bookstore; come home and listen to classical music on his beyond-our-means stereo system), I’d rather do something entirely different each Saturday and Sunday–go to the museum, say, or the farmers market, or read my latest book of choice, or cook up something new in the DDD kitchen, or launch a campaign to get on The Ellen Show.
Similarly, on his watch, the HH takes The Girls along the exact same route each time they go for a walk. I, on the other hand, can’t help but mix it up a bit: one day to the baseball field, the next to the park, the third to the pond, and so on.
I can’t imagine how people consume the exact same meal every day, or wear the same uniform to school, or choose the same car every time they purchase, or set up a room and never rearrange the furniture. I mean, don’t they get bored of those foods/ vehicles/ outfits/ spouses (sorry, must have been the influence of the recent Tiger Woods/Jesse James scandals–meant to say, “houses”)?
As you may recall, I am a lover of pancakes. My favorite breakfast back in the day (that would be the “pre-ACD, looked-okay-on-the-outside-but-was-actually-deteriorating-on-the-inside” day) was pancakes, sausages, scrambled eggs, and home fries. Never mind that those calories alone could power the entire Gulf Coast cleanup mission; the quality of what I ate was none too great, either.
One aspect of my standard “big breakfast” at restaurants that I didn’t enjoy, however, was the sameness of it. Wherever we went, it was invariably the same pancake mix each place used, resulting in identical puffy, seemingly inflated, fried-in-hydrogenated-grease cakes that resemble those colored kitchen sponges a little too much for my comfort. (I think they just all used Bisquick as their base, now that I look back on it). Even in my own kitchen, I’ve had to attempt various types and flavors of pancake to keep my flapjack love alive.
[Millet, rice, tapioca, chickpea flours with blueberries and cashew custard sauce]
Well, the more I’ve experimented with GF baking, the more I’ve come to love the fact that most recipes require a long ingredient list with at least two or three types of flour. At first, like everyone else, I found this necessity a real drag; I mean, who has all these items in the pantry? (Of course, there’s always all-purpose GF flour, but to me that sort of defeats the purpose.). Unlike baking with wheat, I realized, gluten free baking affords the opportunity to alter the recipe to your mood, to a particular meal, to a personal taste. Feel like something rustic and hearty? Try amaranth, or quinoa as the main flour. Something light and delicate? Your choice is millet or sorghum. A hint of chocolate? Teff adds depth and color. And so on. Baked goods made with gluten free flours are unique and distinctive; like snowflakes, no two are alike. And this is a good thing.
Still, there are ways to streamline the process. Something I noticed when baking from an established GF recipe was that most GF mixes include a grain, a starch, and a bean or legume flour. In a pinch, they even replaced the beany flour with another grain. If I didn’t particularly like the flavor of the specific grain or bean that was chosen, or if I was missing an ingredient, I decided to experiment, swapping out one for the other. And guess what? It almost always worked! Better yet, sometimes my result was even more flavorful or texturally appealing than the original.
You know how slot machines (those “one-armed bandits”) always display a new combination of pictures (cherries, oranges, and lemons, say) each time you pull the lever? That’s how I think of this recipe. Like Michael Ruhlman’s concept in Ratio, this basic recipe provides the proportions, and you can change up the contents any way you wish.
There are four main categories–grain, starch, legume and fruit or nut–and you can exchange any item from one category for another from the same category. So each time you make these pancakes, they’ll turn up a little differently, yet still delicious.
If you’re feeling adventurous, go ahead and experiment, too. Luckily, this pancake recipe was created for substitutions, so any combination should come out palatable, at the least (and once in a while, you get that “coins pouring out the slot in waves” lucky combination that you write down and keep forever.).
There are four flour ingredients in these pancakes, in varied amounts: either 1/2 cup (120 ml) or 1/4 cup (60 ml)***. Feel free to replace the grains with any other grains from the same category and your pancakes should still be light and fluffy (see exception, below). Replace the starch with any other starch (see exception) and your pancakes will still be light and fluffy. And pull out that bean and replace it with another bean or legume and yes, Virginia, your pancakes will still be light and fluffly.
[Amaranth, teff, oat and sorghum with blueberries and warm almond sauce]
So far, I’ve made these with the following combinations: amaranth, teff, oat (a grain exception that functions as a starch in these recipes) and sorghum; millet, buckwheat, oat and whole bean; rice, arrowroot and carob; and rice, millet, arrowroot and garfava–and they’ve all come out great.
This is the perfect pancake recipe for me: I can switch it up every time I have pancakes for breakfast, yet know that whatever I’ve got, I’ll enjoy the results. No more breakfast boredom! The spice of life never tasted so good.
I’d love for you to try out your own unique combination of pancake ingredients and share them here! Feel free to play with the recipe and replace the flours with others from the same category, the tahini with nut butter or other seed butter, the fruits with one(s) of your choice or nuts/seeds, the flax with chia (just remember that you’ll need much less chia–about 1 tsp/5 ml finely ground–instead of each Tbsp/15 ml flax), or the soy milk with almond, hemp or rice milk. Instead of vanilla, how about almond extract, or lemon? Instead of cinnamon, how about ginger, cardamom, or another spice? It’s all good!
[Rice, millet, arrowroot and garfava flours with walnut-cacao nut butter]
With all the possibilities out there, I can’t wait to hear about what you create! Let me know if you try out your own combination, and I’ll add a link to your post.
Have fun with it, and enjoy your varied pancake breakfasts! And with Mother’s Day tomorrow, pancakes might just offer a perfect brunch for you and Mom. 
“Mum, we’re not that great at cooking pancakes–lack of opposable thumbs, and all that–but we would be happy to share them with you tomorrow.”
** Corn flakes with 1/2 banana, 6 prunes, and a cup of tea, in case you were wondering.
Pick-Your-Own GF Pancakes
This recipe is a serendipitous invention that came about because I was out of brown rice flour for another pancake I wished to make. By the time I was done, I’d altered almost every ingredient on the list and had discovered a fabulous, all-purpose generic pancake recipe. This is the last pancake recipe you’ll ever need!
1/2 cup (120 ml)*** millet or other grain flour, or use 1/4 cup (60 ml) each of two different grain flours (see List A, below)
1/4 cup (60 ml) sorghum, oat, or other starchy flour (see List B, below)
1/4 cup (60 ml) chickpea or other bean-based flour (see List C, below)
1/2 tsp (2.5 ml) xanthan gum (optional, but pancakes will be less cohesive without it)
1/2 tsp (2.5 ml) cinnamon, ginger, or other spice of choice (you may need to reduce the amount to 1/4 tsp/1 ml for other spices)
1 Tbsp (15 ml) GF baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 Tbsp (15 ml) freshly squeezed lemon juice PLUS
plain or vanilla soy, almond or rice milk to equal 1-1/4 cups (300 ml)
2 Tbsp (30 ml) light agave nectar or 10 drops liquid stevia
2 Tbsp (30 ml) sunflower or other light-tasting oil, preferably organic
1 Tbsp (15 ml) finely ground flax seeds
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2. 5 ml) additional flavoring, such as almond, lemon, or coconut (optional)
1/2 cup (120 ml) fresh or frozen berries or chopped fruit (such as apples, bananas or pears–do not thaw first if frozen), or nut pieces
In a large bowl, sift together the grain flour, starchy flour, beany flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Set aside.
Pour the 1 Tbsp (15 ml) lemon juice into a glass measuring cup and add milk of choice until liquid measures 1-1/4 cups (300 ml). To the cup, add the agave or stevia, oil, flax seeds, vanilla and other flavoring, if using.
Pour the liquid mixture over the dry ingredients and stir just to blend. Gently fold in the fruit or nuts.
Heat a nonstick frypan over medium heat. Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, place scoops of batter in the preheated pan and spread out a bit so that pancake isn’t so thick. Cook 4-5 minutes, until the tops are dry on top (they will lose their shine) and begin to brown on the edges (this may take time–be patient!). Flip pancakes and cook another 3-4 minutes, until both sides are deep golden brown (they need to be well done or the insides will remain too moist). As you finish the batter, keep pancakes warm in a low (300F/150C) oven. Makes 7-9 pancakes. May be frozen.
These are great when fresh; if you wish to store them a day or two, wrapped in plastic in the fridge, they may dry out a bit and become a bit more crumbly next time round. To avoid this outcome, you can always add 1/2 tsp (2.5 ml) xanthan gum to the dry ingredients when you first prepare the pancakes.
***Note to Metric Cooks: I’ve used volume measurements even for the flours here, as weights will vary depending on which grains, beans, etc. you choose. I’ve found that scooping and leveling with a dry measuring cup (the graduated metal ones) works well.
Choices, Choices!
Here’s a basic list of gluten-free flours and beans/legumes (notice that oats are now on the list!) to help you along. Easy!
And here are the lists of various flours I’ve found that work well (sorry, I haven’t mastered how to insert a chart yet!). The various combinations I’ve tried so far are listed at the bottom of the post.
Do you know of any others? Let me know! And have fun!
List A: Grains
List B: Starchy Flours
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arrowroot flour
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cornstarch
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tapioca starch
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potato starch
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sorghum flour (technically a grain, but functions as a starch)
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oat flour (technically a grain, but functions as a starch)
List C: Beany Flours
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chickpea (besan) flour
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whole bean flour (possibly only available in Canada, at Bulk Barn)
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navy bean flour
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Garfava flour (garbanzo-fava bean mix)
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soy flour
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carob flour
Last Year at this Time: A Reunion and Some Reflections
Two Years Ago: Vanilla Vs. Vanilla (pre-ACD cupcakes and muffins with gluten and agave/maple syrup)
© 2010 Diet, Dessert and Dogs
Random.org has done its thing, and selected the four winners of the giveaway. Congratulations, all!
I’ll be back next time with a food post and new recipe. 
NuNaturals Stevia gift pack winners (see this post for details):
1) Stacie–Number 23!
Stacie’s comment:
“I have a HUGE sweet tooth — and a family history of cancer, diabetes, and heart disease — so I try my hardest to stay away from it if I can. I would LOVE to be able to try this brand of stevia to bake up some yummy goods to satisfy my sweet tooth — especially those brownies – wow!”
Hope this prize pack does the trick, Stacie!
2) Courtney–Number 49!
Courtney’s comment:
“Oh my goodness Ricki, where to start?!? First of all–those brownies! Wow. That is it. Wow. They look and sound purely decadent and amazing…
Second of all, I have been wanting to try NuNaturals for so so so so soooooooooooo SO long. Seriously! It is just *SO* expensive and I haven’t been able to justify the cost without even knowing if I would like it…I would be thrilled to win some! You don’t even know how happy that would make me, lol.”
Glad to know this will make you happy! I know what you mean about the expense. . . luckily, you only have to use a few drops. And even MORE luckily for you, you get some for free!
3) Shirley from Gluten Free Easily–Number 89!
Shirley’s comment:
“Those look awesome, Ricki! I tried stevia long ago and didn’t care for it then, but definitely want to try it again. )(Read more on my blog tomorrow.) Your post is timely. I got both your books last week as you know (and am thrilled with them!), but I would love to add one to my support group’s library.”
Since you won the stevia prize pack, you can give it another try–I really do find that the NuNaturals has no aftertaste. And glad you’re enjoying the books!
Copy of my Ebook, Anti-Candida Feast:
Deb Z–Number 58!
Deb’s comment:
“i’m so impressed by how creative your desserts are — sweet potato brownies?!?!? yowza. i’ve never cooked with stevia before and, as i continue to explore alternative, natural sweeteners, it’s next on my list. i’m surprised you needed both agave and stevia in this recipe. anyway to just use the stevia? or, do you think brown rice syrup could substitute for the agave? thanks for the great ideas!”
Well, you’ll have the chance to bake more desserts with stevia with recipes from the ebook. Hope you enjoy them!
Congrats, everyone! Please contact me at dietdessertdogsATgmailDOTcom with your mailing address (and phone number for Canadians) so I can arrange to have your prizes sent!
[It's okay. You can have more than one.]
After many gruelling trials (So many brownies! So much chocolate! All that taste-testing! Ah, the sacrifices I make in the name of food blogging), I’ve finally developed a recipe for fudgy, dense and delectable brownies that are grain-free, gluten-free, nut-free, dairy-free, egg-free, vegan, stevia-sweetened and ACD-friendly. Decadence never tasted so sweet!
For the recipe, a review of the NuNaturals stevia I used, and a giveaway, click here!
Update, April 28: The winners have been announced! Check this post.
[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend.
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feast ebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, another holiday, so soon? Wow, you human types really know how to party.”
 Appetizers/Spreads/Hors D’Oeuvres
Eggplant “Caviar”
Herb and “Feta” Polenta Appetizers
Quinoa, Sweet Potato and Black Bean Bites
Muhammara (Red Pepper-Walnut Dip)
Soups/Salads/Vegetables/Side Dishes
Cauliflower, Parsnip and Bean Mash
Celeri Remoulade
Classic Waldorf Salad
Cream of Olive Soup
Curried Root Vegetable Chowder with Dumplings
Gold and Green Warm Salad
Greens with Hearts of Palm and Pine Nuts
Sweet Potato and Ginger Salad
Main Courses
Kale and Potato Lasagna
Meatball Stroganoff
Nutroast Extraordinaire (an old standby)
Portobello “Steaks”
Tagine of Quinoa with Chickpeas, Olives and Prunes
Desserts/Sweets
Butterscotch Mousse Pie
Chocolate Pecan Pie
Grown-Up Baked Apples with Figs and Walnuts
Hazelnut Melting Moments
Matcha Chocolate Truffles
Mrs. K’s Date Cake
Sour Cream and Raisin Tart (or Pie)
[Cookbook Giveaway Alert! Check out Sally's gluten-free adaptation of my Butterscotch Blondies recipe, AND enter to win a free copy of Sweet Freedom! Just go to Sally's blog for the details. You have until April 2nd to enter!]
I was thrilled that the HH and I were invited to two seders this year (sorry, Girls). But after being delighted at my friends’ generosity, I panicked when I realized that most Passover food, besides being meat and poultry-heavy, is also full of eggs and gluten (not to mention sugar and honey)! Immediately, I decided to bring something along that I could eat–and that everyone else could enjoy, too.
I was surprised at how many DDD recipes are Passover-friendly (no grain, no gluten, no leavening, no beans or legumes, and a few other restrictions). Here’s a little roundup for those of you who follow Passover traditions (and even those who don’t!) and are looking for something delicious and healthy to cook up.
“Mum, maybe we can’t come to the seder, but would you mind bringing home some leftovers? That kale salad is way more tasty than this kong.”
Appetizers/Spreads/Hors D’Oeuvres
Almond “Feta” Cheese Spread (ACD-friendly)
Perfect Guacamole (ACD-friendly)
Potato Bruschetta (ACD-friendly)
Roasted Garlic and Pumpkinseed Pesto (ACD-friendly)
Roasted Red Pepper and Apple Dip (ACD-friendly)
Soups/Salads/Vegetables (though seriously, who’d make anything but Matzo Ball Soup for this holiday?)
Crimson Salad with Pecans and Pumpkin Seeds (ACD-friendly)
Dandelion-Potato Salad (ACD-friendly)
Kale and Avocado Salad (ACD-friendly)
Apple and Red Wine Soup (ACD-friendly)
Pear and Parsnip Soup (ACD-friendly)
Spiced Cauliflower Soup (ACD-friendly)
Sautéed Greens with Onions and Apples (ACD-friendly)
Entrées
Caramelized Onion “Quiche” (ACD-friendly)
Potato Terrine with Apples and “Goat Cheese” (ACD-friendly)
Desserts/Sweets
Coconut Macaroons (ACD-friendly)
Chia “Tapioca” Pudding (ACD-friendly)
Cocoa Nibbles (LaRaw Bars)
Crimson Mousse (ACD-friendly)
Decadent Chocolate Pâté
Chocolate Fudge (ACD-friendly recipe here)
Soy-Free Vegan Whipped Cream
Speedy Fruit Sorbet (use stevia for ACD-friendly version)
“Drat! This darned thing is empty again. Bring on the leftovers!”
[Cookbook Giveaway Alert! Check out Sally's gluten-free adaptation of my Butterscotch Blondies recipe from Sweet Freedom, and enter for a chance to win the book--with the original coconut macaroon recipe! Go to Sally's blog for more information and details!]
[Whew! That title is quite a mouthful. But not nearly as full as my mouth was, stuffed with these cookies, for the past day.]
Back in our 30s, my friend Babe and I had a little routine we’d enact any time we met someone new (say, at a party, or a work event). A few minutes after the “hi, I’m Ricki” and “Hi, I’m Babe”* chit-chat began to stale, Babe would pause, crook her elbow and touch her index finger to her chin, then ask the unsuspecting target victim sucker stranger while nodding toward me, ”Okay, guess how long we’ve known each other!”
Usually, the person would begin with a reasonable guess, something like, “Five years?” Babe would shake her head. “Ten?” Another negative response. Eventually, the individual would give up, and Babe would announce flamboyantly, “We’ve known each other twenty five years.” The newcomer would appear suitably impressed, at which point Babe continued, ”but we’ve only been friends for six months. There was that week in grade five, a month in grade seven, three days in grade eight. . . “ She just thought that was hilarious.
In fact, the joke came about because of our habit during our tween years of getting together only once or twice a month. Invariably, we’d go see a movie (two eleven year-olds travelling on their own on city buses was a nonevent in those days). Since the only worthwhile movie theater was across town at the Cote Des Neiges plaza, we always headed there. It was there we saw Cabaret (velkomen!), The Poseidon Adventure (the first one, with Leslie Nielsen as a serious captain), The Hot Rock (remember Robert Redford sucking on Rolaids?), American Graffiti (probably Suzanne Somers’s only non-speaking role) and The Way We Were (about eight times–Barbra Streisand was then, and still is, Babe’s all-time favorite entertainer).
When we weren’t at the movie theater, we’d be watching movies at home; each in our own home, that is. A spring ritual that endured well into our twenties was watching DeMille’s The Ten Commandments on television, with running commentary. We both thought Charlton Heston was dreamy (this was before he kind of lost his sheen by becoming the President of the N.R.A). Each on our respective sofas, in front of our respective TVs, with our respective snack foods (mine: chocolate chip cookies; hers: Bar-B-Q chips), we’d sit by the phone and basically watch the movie together.
I’d call Babe near the beginning of the film, already teary-eyed as the infant Moses was saved from certain death: ”Oh, wait, here it comes–look! She found the basket floating on the Nile!” Then twenty minutes later, Babe would respond with a call, pronouncing: ”Nefertiri still loves him–look at that agony on her face!” We loved how Moses’ good nature won over Pharaoh Seti and how the evil son, Ramses II (played by Yul Brynner) was thwarted. And even after Moses was condemned for being a Jew and flung out of Egypt, The Pharaoh felt compelled–on his deathbed–to honor his adoptive son, rasping out the words, “I must break my own vow, and speak the name of. . . . Moses.”
At that, Babe and I both uttered the line simultaneously with Seti, gasping for air and dying with a flourish before breaking into irrepressible giggles.
For years, any time we changed our minds or were faced with an error in judgement, we’d employ Seti’s Formula: let’s say I’d promised to stop blabbering about my crush on Teddy Saskin and then slipped up. I’d be forced to admit, ”I must break my own vow, and speak the name of. . . Theodore!” Or if Babe and I shared some normally prohibited junk food after school, she’d have to admit, ”I will break my own vow, and speak the name of. . . Bar-B-Q Chips!” We used that formula for years, until we tired of the movie and eventually moved on to something else (probably Butch Cassidy and the Sundance Kid, which remained my personal favorite for the next decade or so; say, who are those guys??).
The Ten Commandments was also my major introduction to the history of Passover (yes, one would assume that the Passover haggadah, which actually relates the history of Passover and is read every year at the seder table, would have been a more fitting introduction. But neither my sisters nor I understand Hebrew, so while my dad droned on read from the booklet, our attention would always wander, and we’d find ourselves stealing dill pickle slices from the serving dishes, or dipping our fingers into the wine glasses, or giggling disrespectfully at the silly cartoon illustrations in the hagaddah, which would invariably elicit a terse and angry admonishment from our dad).
Because Passover foods do not contain leavening agents, desserts can be a bit of a bust. In recent years, flour-free chocolate tortes have taken over many of the sweet menus, but they tend to rely heavily on eggs, clearly a no-no for moi. Ditto for coconut macaroons, one of my favorite childhood Passover-friendly desserts.
Although we don’t celebrate Passover in our house, the HH and I are invited to friends’ seders this year, and I wanted to bring something appropriate that I could also enjoy. Complying with the ”no flour” commandment was easy, as I’m already eating that way quite a lot on the ACD. I thought about how I could approximate a chewy, gooey, meringue-y texture that is common in macaroons. Then I remembered the coconut macaroon recipe in my cookbook, always a big hit when it was sold in stores, and decided to alter it to be both ACD-friendly AND Passover-friendly.
While this version is definitely less sweet than the ones I remember, it is no less appealing. With the intense chocolate crunch of the cocoa nibs scattered throughout, the crisp edges and chewy interior imbued with a whiff of caramel flavor, these little gems are delicious in their own right, Passover or not. Even the HH, an avowed coconut lover, was happy to eat three of these at one sitting.
As for me, I couldn’t stop eating them. I bet they’ll make a great little snack–even as I break my own vow this year, and watch The Ten Commandments on television.
*Of course, she didn’t really say, “Hi, I’m Babe.” But this is a re-enactment, silly!
Because these are such a healthy, yet indulgent-tasting, treat, I’m submitting them to Simply Sugar and Gluten Free, who is hosting this month’s “Go Ahead Honey, It’s Gluten Free!” event, the theme of which is “Guiltless Pleasures.”
Passover Coconut Macaroons (ACD Phase I and beyond): Grain-Free, Gluten-Free, Egg-Free, Dairy-Free, Sugar-Free, Low Glycemic
A chewy, coconutty treat with just a hint of chocolate in every bite. High fiber and low glycemic, these might just be the ideal cookie.
1/4 cup (45 g) raw natural almonds
2 Tbsp (30 ml) coconut flour
2 Tbsp (30 ml) finely ground flax seeds
1/8 tsp (.5 ml) fine sea salt
1 cup (80 g) unsweetened shredded dried coconut
1 Tbsp (15 ml) extra virgin coconut oil, preferably organic
2 Tbsp (30 ml) smooth natural cashew butter or tahini (sesame paste)*
1/4 cup (60 ml) yacon syrup or agave nectar*
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure coconut extract, optional
1-2 Tbsp (15-30 ml) cacao nibs or chocolate chips**
Preheat oven to 350F. Line a cookie sheet with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, process the almonds, coconut flour, flax seeds and salt until the mixture attains the texture of coarse cornmeal (there should be no pieces of almond larger than sesame seeds). Add the coconut and pulse once or twice to combine.
In a small, heavy bottomed pot over low heat, melt together the coconut oil and cashew butter just until smooth. Whisk in the yacon syrup until well combined, then add the vanilla and coconut extract. Pour the mixture over the dry ingredients in the processor and sprinkle with the cacao nibs, if using. Process until the mixture comes together in a sticky “dough” and the nibs have broken up a bit.
Using a small ice cream scoop or teaspoon, scoop out about 2 tsp (10 ml) of dough per cookie and place on cookie sheet. Wet your palm (or use a silicon spatula) and flatten the cookies until they are about 3/8″ (1 cm) thick.
Bake in preheated oven 10-13 minutes, rotating the sheet about halfway through, until cookies are deep golden and beginning to brown on the edges. They should still feel soft when pressed on top with your finger (but will be hot!). Allow to cool before removing from the sheet. Makes 12 smallish cookies. May be frozen.
*for ACD Phase I, use yacon [NOTE: According to this site, agave nectar has been certified "kosher for Passover" as of 2007. Similarly, some people don't consume sesame seeds (tahini) during the holiday. Depending on your own personal preference, you may wish to use another sweetener.]
**for ACD Phase I, use unsweetened carob chips
Last Year at this Time: Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds
Two Years Ago: Spiced Carrot Gnocchi in a Creamy Sauce
[The final recipe, here with olives, green onion and almond feta]
I’ve seen it mentioned on twitter. I’ve noticed it in passing on other blogs. I’ve gone to their pages and read them. But sorry, folks, I still don’t get it.
Question One: What’s the Big Deal with Formspring Me?
Personally, I’d rather springform (pan) me. Then, at least, I’d have cheesecake when I was done.
Of course, I do understand the appeal of asking a blogger questions about her/himself; we all like to learn a little more about fellow bloggers’ personalities and personal lives. (When I first started blogging, memes were all the rage, and I happily participated. In a way, they accomplish something akin to Formspring, since they answer previously unanswered questions.) But what’s wrong with asking questions the old-fashioned way, through a blog comment, email, or social media? (Okay, maybe those methods aren’t so old-fashioned after all. But an inquisition, interrogation, jury duty interview or Miss Universe Pageant have all been done before).
So please, go ahead, ask me anything! (Like, for instance, what’s up with Kara DioGuardi on Idol this season? I mean, canoodling with Simon? Drooling over Casey? Crying??) Or perhaps you’d like to know: how did I make this inimitable cheese bread?
[An early attempt: higher, but too moist in the middle.]
Question Two: Why Am I Craving Bread All of the Sudden?
Now that I’m following Phase II of the ACD (almost a month with a “moderate” score on the ACD questionnaire! Whoopee!), I’m allowed certain new grains and the occasional flour product. Needless to say, I’ve been going to town baking again. And though the sweet side of the recipe folder may remain a little neglected for a while, I’m perfectly happy to play with savory.
I’m not sure why I ended up with a hankering for this type of meal-in-a-loaf (or any bread, really), since I’ve never been a fan of these floury foods in any form. I rarely consume sandwiches (in fact, you’ll find but one mention of a sandwich on this blog, and only two recipes for breads). The idea of white bread–even a really good, crusty Italian ciabatta or French baguette–leaves me feeling “meh.” Now, give me a dense, hearty pumpernickel or a moist, tawny rye, and I’m there. These were the kinds of breads we had in our house growing up–straight from my dad’s butcher shop (in an area where ethnic bakeries abounded); bread was something substantial, hefty, and dense; bread could double as a doorstop, or a means of self-defense (sorta like my confiscated keychain).
Recently, I completed testing for an upcoming review of Celine and Joni’s amazing 500 Vegan Recipes (on the blog soon!) and found myself with some leftover ”veganzola” cheese (the HH and I both loved it, and indeed enjoyed it for a few days in a row, but the recipe yields a huge amount).
Contemplating what I could do with the cheese, it suddenly hit me: “savory bread!”
Question Three: So How Do You Get the Caramel into the Caramilk Cheese into the Bread?
[Starting out with cheese filled savory muffins]
I thought it would be cool to enclose pockets of cheese within the bread so that each slice revealed a coin of the creamy stuff along with other savory goodies such as olives and green onions. But how to accomplish this feat–how to prevent the cheese from melting and dissipating into the bread, effectively disappearing?
I baked up an early batch in muffin form, simply to test the theory; would the cheese remain distinct from the batter? The answer was, clearly, “yes.” And these savory muffins make a great breakfast accompaniment.
I thought the bread would be more visually appealing, however, as a single loaf, so that’s what I tried next (told you I had lots of cheese left over!). Doubling the muffin recipe resulted in a huge slab, but one that required almost 2 hours to bake–and the middle was still a little too moist at that point.
Back to the flouring board.
[The final product: whole loaf success!]
Finally, I tweaked the recipe and proportions (while preserving the same ratios of ingredients–thanks, Michael Ruhlman!) to create a loaf about 3/4 the volume of my first attempt. This one baked up beautifully in just over an hour. I could barely wait for it to cool before tasting it–and when I did finally sink my teeth in, oooh mama! Success!
The combination of tangy, salty cheese; briny, marinated olives; and delicately pungent onion was divine. The cheese remained soft within the moist, dense bread, punctuating each slice with a warm pillow of creaminess. Manna!
Question Four: Sure, I May Have Liked It, But Are My Tastebuds Skewed From Being on the ACD for So Long?
As I sliced up the bread to photograph it for the blog, the HH observed from across the room.
“What is that?” he asked.
“Cheese bread with olives and onions,” I replied, crumbs dribbling from my mouth.
“Yeah, but it’s veeee-gan cheese, right?”
“Yup.” (munch, munch).
He watched me scarf down the first slice and reach for another. “Okay,” he conceded as I bit into it, “let me have a taste.” I handed over a corner of the slice.
He chewed contemplatively. “Hmm. Not bad,” he said. He broke off another piece from the slice and gobbled it up. Then he reached for the bread on the table.
“You can’t eat that yet–I have to take a photo,” I said.
“Well, hurry up,” he scowled, “this is really good.”
And that, dear readers, is when I knew: if an omnivorous, cheese-loving, gluten-eating, generally ornery and skeptical male wanted to chow down on this GF and vegan bread, I had a real winner on my hands.
Question Five: So What Are You Waiting For? Go Bake Bread!
Cheese Filled Onion and Olive Bread (ACD Phase II and Beyond)
This bread is so hearty, so substantial and satisfying that you may find all you need is a light green salad alongside a slice, and you’ve got a meal. And just look at that crumb!
1/4 cup (60 ml) unsweetened applesauce
2 Tbsp (30 ml) tahini (sesame paste)
1-1/4 cups (300 ml) unsweetened almond, soy or hemp milk
1/2 tsp (2.5 ml) apple cider vinegar
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) finely ground flax seeds
1/3 cup (80 ml) oil-cured black olives, pitted and cut in half
2-3 green onions, sliced (white and light green parts only)
3/4 cup (90 g) amaranth flour (or use quinoa)
1-1/4 cups (145 g) millet flour
1/2 cup (55 g) soy flour
1 Tbsp (15 ml) arrowroot or organic cornstarch
2-1/4 tsp (12 ml) baking powder
3/4 tsp (7.5 ml) baking soda
1/2 tsp (2.5 ml) fine sea salt
about 1/2 cup (120 ml) of your favorite soft, flavorful “cheese,” homemade or packaged (I used “veganzola” from 500 Vegan Recipes and, in the final loaf, this feta.)
Preheat oven to 350F (190C). Line an 8″ (20 cm) loaf pan with parchment, or spray with nonstick spray.
In a medium bowl, whisk the applesauce and tahini until smooth. Slowly add the soymilk and mix well. Stir in the vinegar, oil and flax seeds. Gently fold in the olives and onion; set aside while you prepare the dry ingredients, or at least 5 minutes (this will allow the flax to absorb excess moisture).
In a large bowl, sift together the amaranth flour, millet flour, soy flour, arrowroot powder, baking powder, baking soda and salt. Add the wet mixture to the dry and stir just to blend (do not overmix or your bread may not rise!). The dough should be the texture of a thick muffin batter.
Very gently, spoon about half the batter into the bottom of the pan (it doesn’t have to be perfect; just estimate), spreading to ensure there are no uncovered spots. Then, using about 2 teaspoons (10 ml) cheese per portion, stagger mounds of cheese across the top of the batter, taking care not to touch the sides of the pan (and ensuring that the hunks of cheese don’t touch each other, either). Carefully spoon the remaining batter over the first half in the pan, gently spreading it to cover the cheese completely.
Bake in preheated oven 70-75 minutes, rotating the pan about halfway through, until the loaf is very deep golden brown on top (the usual test of doneness won’t work here, as the cheese will remain wet; however, if you’re certain you’re poking the loaf where there is no cheese, you can test with a toothpick inserted in the batter).
Allow to cool in the pan for 15 minutes before gently turning the loaf onto a cooling rack. Slice using a sharp knife that has been dipped in hot water and wiped dry between cuts (this will prevent the cheese from sticking to the knife, which can cause the slices to crumble). Especially good warm or at room temperature with melted coconut oil. Makes 8-10 generous slices. May be frozen.
Last Year at this Time: Please Standby
Two Years Ago: Butterscotch Mousse Pie
© 2010 Diet, Dessert and Dogs
I know; nothing is as awesome as George Clooney. (Well, at least according to George Clooney). But this is still one heck of a stud muffin, nonetheless! (*groan*).
So, are you ready for the Oscars?!
As I’ve been remarking on twitter, I’m not sure why I’m so geared up to watch the glitz-and-glamor, botox-and-restalyn, glistening parade of sartorial faux-pas yet again this year, considering (a) I’ve seen but one of the movies; (b) the hosts, while both appealing in their own ways, are really a generation removed from most of the viewing audience; (c) this year’s show, with its surfeit of charity-ops for camera-hungry celebs and its plethora of cause-specific ribbons, promises to offer a massive ego-massage positively onanistic in its over-the-top, only-as-they-can-do-it-in-Hollywood, self-indulgence.
But hey–I might see George Clooney! And Meryl will be there! And maybe even Oprah! And gowns! And a dance number! And Joan Rivers–!!
Oops, no Joan Rivers this year (at least, not in Toronto). Boo hoo! To me, her biting commentary and snarky asides were mostly what made watching the Oscars worthwhile (that, and the squirm-inducing speeches, of course). Well, at least I saw La Joan the other night at her live performance. (For those of you who asked, she was tremendous. Hilarious. Gut-splittingly funny. A force of nature, indeed! And the worst gutter mouth of anyone I’ve ever heard, regardless of age. Nice to know some things don’t change as you get older!)
I’ve always wanted to have one of those Oscar-night parties with friends, at which you all eat themed foods and drink themed alcoholic beverages. Instead, tonight I’ll be watching the show while continuing to work on my puzzle, with the HH gleefully adding his ascerbic commentary from the sidelines. Not a fan of the whole Hollywood-worship vibe, the HH would rather read a book on nuclear physics. For real.
Still, gotta give the guy credit for staying in the same room and keeping me company. And who says couples can’t have different interests? When we were first together, I might have wished that my honey and I would do everything together, but I’ve since realized it’s no fun, for instance, sitting in a movie theater watching The Notebook and bawling your eyes out while your partner silently mocks you for your melodrama. Much better to go with a girlfriend, and let her silently mock you.
And so, in the spirit of each doing her or his own thing, I bring you these Awesomeness Muffins, made especially for the HH to enjoy on his own. Since he’s not on the ACD, and since I would much rather he bring a homemade muffin than a Tim Horton’s muffin to work for breakfast each day, I was happy to do so. And they’ll make a great snack for the guy while he reads that physics text.
The recipe is adapted from the talented Kris Holechek’s 100 Best Vegan Baking Recipes. The original muffins, called “Leslie’s Awesomeness Muffins” (see? some things really are better with your girlfriends) featured a combination of banana, dates, and nuts. I took the mix a step further–perhaps feeling a bit of the over-the-top Hollywood influence this weekend–and added butterscotch chips, which I sourced from a local supermarket and have been dying to use. The result was a moist, light muffin packed with a health-promoting punch and just a smidge of decadence. Somehow, I don’t think the Oscars will offer the same restraint this evening.
Awesomeness Muffins (ACD maintenance only)
adapted from 100 Best Vegan Baking Recipes
Light, moist, and with very little added sweetener. You can certainly substitute chocolate for the butterscotch, but the butterscotch chips add a lovely aroma and richness to the muffins.
2 medium bananas, mashed (about 1 cup/240 ml)
1/2 cup (120 ml) plain or vanilla soy, almond or hemp milk
1/4 cup (60 ml) sunflower or other light-tasting oil, preferably organic
2 Tbsp (30 ml) blackstrap molasses
2 Tbsp (30 ml) maple syrup or agave nectar
1/2 tsp (2.5 ml) apple cider vinegar
1 cup (100 g) old-fashioned whole rolled oats (not instant)
2/3 cup (95 g) chopped dried dates
1/3 cup (65 g) dairy-free butterscotch or chocolate chips
1/2 cup (55 g) walnut pieces, lightly toasted
1 cup (140 g) light spelt flour
1/3 cup (45 g) whole spelt flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2. 5 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
Preheat oven to 375F (190C). Line a 12-cup muffin tin with paper liners, or spray with nonstick spray.
In a medium bowl, combine the bananas, soymilk, oil, molasses, maple syrup and apple cider vinegar; stir until well mixed. Add the oats, dates, chips and nuts and stir to coat. Set aside.
In a large bowl, sift together the light spelt flour, whole spelt flour, baking powder, baking soda, cinnamon and salt.
Add the wet ingredients to the dry and stir just until combined. Using a large ice cream scoop or 1/4 cup (60 ml) measure, scoop the batter into the prepared tins, dividing evenly. Bake in preheated oven 15-20 minutes, until a tester inserted in a center muffin comes out clean. Cool 5 minutes before turning onto a rack to cool completely. May be frozen.
Last Year at this Time: Grain Free Lemony Almond Pancakes
Two Years Ago: Week at Warp Speed and Easy Dinner (Lentil-Tomato Spaghetti Sauce and Avocado Pesto Salad Dressing)
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