["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
It’s another long July weekend for us here in Canada and all our American cousins in the US–yay!
Happy “I Love My Country” Day to both of us!
For those of you looking for summer/ buffet/ BBQ/ patriotic/ festive recipes for your long weekend, here are some of my favorites that would be appropriate for either July 1st OR July 4th. (And hope you caught a glimpse of my Cinnamon Crumb Coffee Cake for Our Panera’s Gluten Free Dream Day yesterday, too!).
Have a great long weekend, everyone–and celebrate!
[Note: Recipes marked with an asterisk * are gluten-free; others use spelt or or barley flour]
[No Gluten, Get Happy: The easiest way to bake gluten-free is with no flour at all! How about Happy Hemp Two-Bite Brownies?]
Welcome to Day Nine of the blog event from Diane over at The Whole Gang, 30 Days to Easy Gluten-Free Living! The objective of this event is to show you all how easy it can be to eat gluten-free. And today, I’m going to talk about baking.
Baking, gluten-free.
Whew! I think my hair just got a new ‘do after the breeze that whooshed by as hoards of you ran for the exits! For those of you still here, grab a cup of tea, have a seat, and settle in as I explain why, after a lifetime of baking with wheat, I’ve come to love gluten-free baking even more.
In a nutshell, here are my five top tips to create amazing baked goods–all without stress, anxiety, or trauma (and of course, no gluten!).
[My first time using sweet rice flour (also called glutenous rice flour: Red Bean Pastry Cookies. You can, too! ]
1. Something New: Gluten Free
When I first learned that I’d have to adopt a gluten-free diet (as part of the anti-candida regime I’m following), I was more upset about having to give up baking than having to give up gluten per se. As someone who’d been baking since I was about six, I simply couldn’t imagine a life without delicious baked treats!
In Stage 2 of the diet, as soon as I was able to start incorporating flours back into my recipes, I pulled out one of my favorite recipes (I think it was a carrot loaf), and baked it up using brown rice flour in place of the all-purpose wheat. Hmmm. . . .can you say, “brick”? Or how about, “Crumbly, totally tasteless brick” at that!
It wasn’t until I realized that baking gluten-free is an entirely new endeavor that I finally began to learn about–and appreciate–gluten-free baking on its own merits. If I moved to Florida from here in Toronto (and believe me, deep in February, I’ve often thought about it), I wouldn’t expect to wear the same winter clothes over there, now, would I? Or if I started dating a new guy (no worries, HH, this is for illustration purposes only), I’d never expect him to have the same taste in wine, like the same music, or dance the same way as the previous beau, either. So why should gluten-free baking work exactly the same as glutenous baking? Once I “got” that reality, the rest was easy.
There’s no need to reinvent the wheel (or wheel of foccacia, either, for that matter). Whenever I begin a new enterprise, I first check out what the authorities in that field have done before me. I rely on their wisdom and experience to get me started. In the case of gluten-free baking, I began by using all-purpose mixes that would allow me to substitute one-for-one instead of wheat flour, and baked up several batches of my favorite sweets that way first. By using tried-and-true flour mixes, I knew that my baked goods would work and would give me a feel for what goes into an all-purpose gluten free flour mix.
What’s in an all-purpose mix? Well, to answer that question you’ll need to consider a bit more about glutenous versus gluten-free flour. Here are some key points:
i. Gluten-free flour has no gluten (duh).
Gluten is the protein in wheat that acts as “glue” to bind together the baked goods. It provides texture and holds things together. Without it, baked goods crumble and break apart like dried-out sandcastles on the beach. By combining different gluten-free flours in one mix, you help to alleviate that effect. (Another trick is to add a binder that replaces the gluten–see number 3, below).
ii. Wheat flour comes in only a few varieties, but varieties of gluten-free flour are almost endless.
In fact, this is one of the reasons I love baking gluten-free: most of us grow up used to the neutral, bland flavor of wheat in baked goods. Gluten free flours, on the other hand, are often derived from other grains that confer their own distinct taste. Amaranth and quinoa offer a sturdy, almost mineral flavor; buckwheat is earthy and nutty; teff resembles a combination of carob and cocoa; rice is mild and delicate; and so on. In addition, there are loads of non-grain gluten free flours; major categories are starches (cornstarch, tapioca, arrowroot, potato starch, etc.); bean and legume-based (chickpea, garfava, bean, soy, etc.); and nut based (coconut, almond meal, hazelnut, etc.). For a fairly comprehensive list of gluten-free grains, starches and flours, check this post.
iii. The best gluten-free baking uses a combination of flours. I know that some of you out there will disagree on this point, and certainly there are some gluten-free recipes that use only a single flour (often millet, sorghum, oat or almond, in my experience). But since gluten-free flours are so different from wheat and each is unique, I find that my best baking projects combine different flours depending on my mood, the recipe and the kind of result I seek.
For instance, muffins or quickbreads work better with more hearty flours such as quinoa, amaranth, or sorghum; light and delicate results follow when you use a greater percentage of starchy flours or mild-flavored grains like rice or millet; and sandy, chewy cookies seem to work best with a combination of all three main types of flours (grain, bean, starch). As you experiment in the kitchen and learn more about the types of flours, you’ll discover which flavors and textures you like best in your own baking.
But no one wants to waste ingredients while they’re learning, right? So for those who are just beginning, I’d recommend the following all-purpose mixes I’ve tried from some of my fellow gluten-free bloggers:
Maggie’s Bean Free Blend: I used this for a pie crust and it was fantastic–light, flaky, delicate.
As I mentioned above, gluten is the “glue” that helps to bind (and to a lesser extent, leaven) baked goods. As a result, the best gluten-free baking usually includes a binder meant to replace the gluten. The most common binder is eggs, but since I don’t use those, I add flax meal or other vegan egg replacers in my baking. Other binders include fruit purées, nut meals or flours, or nut butters (I tend to use nut butters more than meal; I also sometimes use seed butters, such as tahini or sunflower seed butter).
However, in recent years, most people also use xanthan gum, a powdery substance that you sift into your flours before you mix up your batter or dough, which creates results a lot like gluten in baked goods. You can also use guar gum. I’ve also seen recipes calling for agar agar (a vegan gelatin) as a binder as well, when xanthan gum isn’t used. As a general rule, most flour blends use about 1/2 tsp (2.5 ml) xanthan gum per cup of flour; for more sturdy baked goods such as muffins or scones, you may need to add a wee bit more (up to 1 tsp/5 ml per cup). I always use an egg replacer plus the xanthan gum; after all, glutenous recipes contain eggs and gluten, right?
[Yes, you can still have light-as-air, cakey Whoopie Pies, gluten-free!]
4. Lighten Up.
Gluten free flours tend to produce a slightly heavier product than wheat flour (another consequence of losing that gluten!). As a result, I always add a bit more leavener to my gluten-free creations than I used to with my wheat-based baked goods. If a wheat-based recipe calls for 1 tsp (5 ml) of baking powder per cup of all-purpose flour, with my gluten-free mix, I use 1-1/2 tsp (7.5 ml) instead (plus about 1/4 tsp (1 ml) extra baking soda for heavier flours). Again, you may need to experiment a bit as you go, but that’s a good rule to start.
Yes, pun intended: those of us who must eat gluten-free are already going with our guts, of course! But it’s also important to learn what works for you and your digestive system, then experiment until you find those ideal recipes. For me, too many starchy ingredients cause a recurrence of my candida symptoms, so as much as I love fluffy, feather-light cupcakes and cakes, I don’t bake too many of them these days. Luckily, I also love fudgy, dense chocolate brownies and cookies–and they have made several appearances on this blog since I went gluten-free.
[Hazelnut Melting Moments. . . a Divine Gluten-Free Cookie--and thank goodness that Chocolate is Gluten-Free! ]
5. Have Some Fun!
So that’s why I love gluten-free baking: it allows me to be inventive as I mix up something different each time. I can tailor the final flavor and texture to match the character of the particular baked good, whether light and airy or more substantial and dense. And I can benefit from the varied nutritional profiles of the different flours when I bake, instead of producing baked goods that all offer the same set of nutrients over and over in their flour.
Like any creative endeavor, cooking is never quite the same each time we do it; and the same is true of gluten-free baking. If you approach the task with a bit whimsy and a bit of adventureousness–like a playtime in the kitchen–you’ll find that gluten-free baking is fun, satisfying, and really easy, after all.
There will be a whole month of 30 Days to Easy Gluten-Free Living posts on Diane’s blog. Here’s a list of all the topics and contributors:
This past month, Kim and I chose Asparagus as our SOS Kitchen Challenge key ingredient, and set out a true “kitchen challenge”: could anyone actually come up with a (tasty) sweet asparagus-based recipe? Well, I’m thrilled to report that several of you rose to the challenge quite admirably!
The asparagus recipes flowed in all month, with many arriving down to the wire. Here are some of the highlights (you can find links to all these recipes and more in the linky list below):
Thanks to everyone who participated this past month. We were thrilled with every one of your 22 entries.
Kim and I are currently putting the finishing touches on the kickoff post for May. . . a favorite ingredient that is used frequently on both our blogs. And we’re certain that everyone, wherever you’re located, can participate equally this month! Stayed tuned for the annoucement in a day or two.
Why isn’t the post on this page? I’m complying with the rules of BlogHer, which state that I must post any giveaways or contests on a separate page if I didn’t purchase the items myself.
When I first thought about the holidays this year, I resigned myself to the usual ACD fare: hummus, salads, lots of greens and maybe some veggie patties. But then I thought, why shouldn’t I have a great holiday dinner, too? I set to work coming up with a delicious menu that both the HH and I could enjoy together–complete with a yummy dessert.
If you’re on an anti-candida (or any sugar-free, gluten free) diet, the holidays don’t have to be dire! Anti-Candida Feast will provide everything from appetizer to dessert for your holiday meal. I’ve created a dozen brand new recipes and paired them with a few more favorites from this blog.
All recipes are gluten free, stevia-sweetened and suitable for anyone on an anti-candida diet, or any diet that features whole, natural foods and is free of gluten, eggs, dairy, and sweeteners (except stevia) or anything artificial. (Some recipes are suitable for phase 2 of the ACD, containing unsweetened chocolate, coconut milk or gluten free flours).
To order your own copy of Anti-Candida Feast for just $5.00 US, use the “Buy Now” button in the left sidebar, or click here for the Ebook page (PayPal button is after the book description).
And don’t forget that you can win many of the ingredients to make the desserts in the ebook by entering the healthy baking kit giveaway–running until tomorrow! Just click here to enter.
[ONLY THREE DAYS LEFTTO ENTER THE MAPLE SYRUP AND LAYER CAKE GIVEAWAY! If you haven't yet entered, hop on over to this post and leave a comment! ]
Alas, I was too young to be part of the Hippie Generation (Woodstock ’69; Flower Power; Bed-Ins for Peace; Turn On, Tune In, Drop Out; and so on). On the other hand, The Nurse was a bona fide Child of the Sixties (she even used to draw a little flower on her cheek every day–in pen–where Marilyn Monroe’s famous mole was positioned). Up until my twenties (and based on the example of my sister and her friends), my idea of “hippie” went something like this:
a) long, flowing, basically unkempt hair (including on head, on legs, and under arms) and fingernails;
b) torn T-shirt (must be braless underneath if female), torn blue jeans, leather thong sandals;
c) slightly nasal, slightly lilting, sandpaper-on-velvet voice, usually directed at no one in particular;
c) à la Pig Pen*, frequently trailing a cloud of dusty smoke (which smelled suspiciously like a mix of burning rose petals and oregano);
d) said “groovy” and “cool” and “cat” and “establishment” a lot.
So when I enrolled as an undergrad at the University of Windsor and, at our first faculty-student event, met a real, honest-to-goodness hippie among the grad students there, I was surprised to see that she didn’t fit all the criteria I’d so assiduously lined up in my mind.
The major difference between the textbook hippies (no oxymoron intended) and my new acquaintance, Ms. Floaty (she acquired that sobriquet because it seemed to me she could glide across a room without actually touching feet to floor), was that the latter, at least, knew how to cook from scratch. Not only that, she knew how to cook well.
Remember the original hippie food? Generally full of soybean cakes and tasteless variations on tempeh and tofu. If you’ve got a copy of the Farm Cookbook, you’ll be amazed at how many of the recipes focus on soybeans, tofu, tempeh, soymilk, miso or even ice bean (soy ice cream)–though, judging from the photos in the book, the people on the Farm do all seem to fit the classic hippie prototype. It’s those seminal hippie vittles that brought us favorites like “Oven Fried Gluten,” “Creamed Tempeh,” “Soysage Dogs” or “Gluten Burritos.” Of course, they ate more than just tofu. They also ate beans, and brown rice, and sprouts. And let’s not forget where the phrase “Crunchy Granola” came from–oats and nuts and seeds and oh, probably, tofu. (Though I think that particular stereotype has been shattered for all time courtesy of Andrea’s take on the stuff–and her latest addition, with chocolate chips!).
Ms. Floaty had her own, surprisingly tasty, repertoire. She proffered a moist, dark and delectable cake studded with mysterious chips that she called “carob.” I’d never tried carob before, and loved it immediately. I was also lucky enough to sample her oat and coconut cookies, also featuring those unusual, exotic chips. After I asked for the recipes, I was surprised to learn that everything she baked incorporated maple syrup as a sweetener. Of course, it made sense: before the advent of agave nectar, maple syrup (along with the occasional brown rice or barley malt syrup) was the hippies’ and nature-loving folks’ sweetener of choice.
As I’ve mentioned before, growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain sort type of sweetness was required; it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right.
As a lead-in to the giveaway, I thought it only fitting to bake at least one item that was entirely infused with maple flavor.
And where does one go to find a foolproof cupcake–of any flavor or variety your fancy might touch upon? Why, Vegan Cupcakes Take Over the World, of course!
I started with Isa and Terry’s recipe for Maple Cupcakes and made my usual modifications so that the treats are compatible with the NAG diet (and don’t worry–both Maple Mania recipes were prepared the week before I started my current anti-candida cleanse, so I haven’t broken the diet! If you’re interested in an ACD update, though, you can check here). The result was a single serving treat with an incredibly light crumb and gorgeous, heady maple aroma. I didn’t bother to include the original’s 1-1/4 teaspoons (6 ml) maple extract (the syrup I had was that good)–and these were still intensely maple. (Whoever wins that quart must make these!).
Made with organic coconut oil and less soymilk powder than the original, the frosting, too, was superb–airy, creamy, light and, like the cake, rife with pure maple goodness. I’d definitely recommend these confections for a special occasion–an anti-establishment rally, maybe, or even a bed-in.
“Mum, you know it’s Chaser’s birthday next month. . . is that occasion special enough? I’m sure we could taste just a little of that frosting, don’t you think?”
Unfortunately, maple syrup is a bit too sweet for dogs, but the HH scarfed down his share of these goodies. If you’re a fan of maple flavor, you will love these.
“Mum, we are crushed. We’re devastated. I think you’re going to have to supply treats on demand from now on, just to make up for it.”
Maple Cupcakes with Maple “Buttercream” Frosting
inspired by a recipe in Vegan Cupcakes Take Over the World
Laden with the lovely sweetness of pure maple throughout, these cupcakes are an indulgent, yet natural, treat. You’ll really dig it, man!
For the cupcakes:
1/2 cup (120 ml) plain or vanilla soymilk or almond milk
1/2 tsp (2.5 ml) apple cider vinegar
1 Tbsp (15 ml) finely ground flax seeds
1/2 cup (120 ml) pure maple syrup (preferably grade B)
1/3 cup (80 ml) sunflower or other light-tasting oil
1 tsp (5 ml) pure vanilla extract
1-1/3 cups (185 g) light spelt flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not overmix).
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups. Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean. Cool completely before frosting. May be frozen.
For the buttercream:
2/3 cup (160 ml) organic refined (ie, unflavored) coconut oil, soft at room temperature (see note)
2/3 cup (160 ml) pure maple syrup (preferably grade B)
In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using. Makes enough to frost 10-12 cupcakes. May be frozen; defrost in a covered container in the refrigerator overnight before using.
Note: You can certainly use unrefined oil for this frosting, but it will have a distinct coconut flavor.
AND DON’T FORGET: YOU CAN WIN A QUART (LITER) OF PURE MAPLE SYRUP TO MAKE YOUR OWN MAPLE CUPCAKES. . . JUST CLICK HERE FOR DETAILS!
*Yes, I suppose it should have been “au Pig Pen,” but really, doesn’t that sound silly?
I’ve never been what I’d call a “good” flirt. In high school, I hung out with the nerdy crowd (hard to believe, I know!), so there wasn’t really any opportunity to flirt. Then, when I was finally old enough to attract the opposite sex in my 20s, it seemed too late to get the hang of it. I do remember loathing, admiring and envying (all at the same time) the most popular girls in my high school. It seemed as if their hair, or their eyelashes, or their limp wrists somehow possessed an invisible male adhesive as they giggled and nodded and caressed the guys, just so, on their forearms; or maybe it was just the pheromones they exuded.
In any case, the flirty girls would always be surrounded by an inverse seraglio, an ever-shifting, amorphous cloud of doting males. The boys would fawn over them, open doors for them, carry their books, offer them lifts, or request their phone numbers in a continuous stream. Just how did the girls manage that, I wondered? How did they get away with teasing the guys so overtly, implying lace and perfume and breathless embraces, yet, in reality, yield nothing? These girls were whip-smart as well as beautiful, or they couldn’t have perfected their technique; yet they appeared vacuous and helpless and fragile all at the same time, thereby rendering themselves irresistible to the guys around them.
I had the opportunity to observe a consummate tease after my divorce, when I lived in the same flat as another woman who had previously been married to two of the richest men in Canada (and she was only 32 when I met her). She was one of the smartest cookies I’ve ever known (and funny, witty, sweet and fun to be with, too) yet, the moment she came within a few feet of any attractive male, she appeared to devolve into–how shall I say this?–a helpless, needy, pouting little girl. She’d bat her eyelashes at the nearest specimen and feign incompetence with the lock on the car trunk, the dial on the stereo or the squeaky door on the kitchen cabinet. Then she’d throw up her hands in mock despair and emit a giggle that resonated across the room, like the clang of forks on wine glasses at a wedding, encouraging the newlyweds to kiss.
There must have been something to it, too, because by the time I moved out, she’d snagged yet another of Canada’s wealthiest bachelors (they’ve since divorced, but let’s just say she’ll never have to work again–no, scratch that, she’ll never even have to brush her own teeth again).
My own efforts at flirting have produced less than stellar results. True, some playful flirting resulted in four months dating Rocker Guy (he of the black leather pants); as it turned out, Rocker Guy himself really enjoyed flirting, too–he enjoyed it so much, in fact, that he continued to do so throughout the time we were dating. And his definition of “flirting,” unfortunately, encompassed ”sleeping with.”
Thus ended my flirtation with flirting.
Today, however, I’m afraid I’m going to play the tease once again. After finding out at the last minute that I’d be away at a conference all day today, I wasn’t able to photograph the dish I’d originally intended to post about. Instead, there’s a slew of goodies I’ve been working on for the cookbook, and with the holiday season almost upon us, I thought it might be a good way to get in the mood for holiday baking. (Oh, so how’s the book coming along? Well, I’m still working on the manuscript, which should be complete in less than a month, after which the materials are shipped off to the printer. Ultimately, I’m still aiming for a release date in early 2009–February or March. Whoo!).
Some of these sweets have already been published elsewhere on this blog, with recipes included. You may have also seen some on the testers’blogs(ie,theabsoluteBESTTESTERSany cookbook author–or baker–could ever want).
Following are some of my recent favorites from the book, and those that would make good holiday treats. And even if it’s not out in time for this year, you may wish to make some of these next time round.
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. For this fourth entry, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the second entry on coconut.]
First: thank you all, most sincerely, for all your kind words regarding The Girls and the Ordeal of the Raisins. Both dogs are fine (my bank account, on the other hand, will suffer for some time–but that’s my penance, I reckon). And I’m also glad that the post seems to have provided some new information to some of you, who may not have been aware that raisins are often poisonous to the canines in our lives.
In fact, I was so rattled the other day that I neglected to mention something really great: I won a contest! And this time, folks, I truly felt the love! The eloquent, clever and enormously crafty Shellyfish of Musings from the Fishbowl recently conducted a contest to win one of her handcrafted felt change purses, and my comment was (randomly) chosen to win! Whoo-hoo! I am utterly thrilled and cannot wait to receive my prize in the mail. I will, of course, blog all about it when it arrives. Thanks, Shellyfish!
And now, back to our regularly scheduled Lucky Comestible!
You know how some people are just so eccentric, so outré, so larger-than-life that they may as well be a caricature of themselves? Think Jack Palance at the Oscars. Think Richard Simmons. Think my mother’s old friend Ms. Gabor.
Say what?
Ms. Gabor (a pseudonym, bien sûr) was one of my mother’s regular Mah Jong ladies who came to our house Thursday afternoons. Long before the era of elective plastic surgery, Ms. G managed to appear entirely plastic most of the time, all on her own. Likely in her 50s back then, she balanced under a towering, shellacked and elaborately braided beehive hairdo, pinned in place with a network of rhinestone-studded hair clips. She wore eyeliner too heavy, décolletage too revealing, and an attitude far too abrasive. But what I remember most about Ms. G was how she coped with summer. Because in the summer, our house–lacking any air conditioning–was not just hot; it was “feels-like-Vesuvius” hot; “the-smoke-detector-is-shrieking” hot; “someone-call-Denis-Leary-to-Rescue-Me” hot.
On those blistering summer days when my mom and her friends played “Maj,” we kids would return home from school to a tableau of four women, reposing in a haze of smoke (everyone except my mom smoked cigarettes) and humidity, most of them dripping sweat and fanning themselves with handkerchiefs or napkins. And Ms. G, elbows on the table, calmly studying her tiles and wearing a black bra. Yes, you read that correctly; it was not her black bra as seen through a sheer blouse; no, no; it was her black bra as seen on her torso because she had taken off her blouse and placed it on the back of her chair.
“Dahlink, vould you be so kind as to get me a glass of soda?” she’d inquire in her heavy Hungarian accent, as soon as I entered the room. Then I’d be forced to march to the fridge, pour the club soda, and hand her the glass while pretending that I didn’t notice she was wearing nothing more than a bra! Seeing this vision on a weekly basis may have, I suspect, traumatized me just as much as did seeing The Girls eating raisins the other day.
Well, my mother regularly made a dessert for the ladies that was her one coconut-based specialty. She called it “Roly Poly,” and it was basically a layer of oily, dense dough rolled out to a rectangle, topped with (in this order) a thick slather of strawberry jam; sprinkles of toasted walnuts; a smattering of raisins; randomly scattered chunks of chopped Turkish Delight, and a final light shower of shredded coconut. The entire monstrocity was rolled up jelly-roll style, sliced into pinwheels and baked. It’s possible that the Turkish Delight, with its vaguely floral, vaguely alcoholic smell, is what pushed the roly poly over the edge from the “yucky parental dessert” category to the “makes me want to vomit” category, but I have an inkling it was more closely connected to the image of Ms. G munching mindlessly on a slice, crumbs floating gently into the cleavage on her black lace bra.
I did, eventually, get over my coconut aversion, once I met the HH and found he adored the stuff. But the inspiration for today’s recipe was neither Roly Poly nor the HH; it was two of the recipe testers for my upcoming cookbook. (By the way, have I mentioned lately that I ADORE my cookbook testers??)
Since these two women are gluten intolerant, I assumed they’d attempt the GF recipes exclusively (about 30% of the recipes will be gluten free). What I’ve found, instead, is that these two have willingly adapted some of the original recipes to render them gluten-free! I’ve been amazed at and inspired by their ingenuity, and decided I had to dive in and finally start creating more gluten-free goods myself. This coconut series seemed the perfect place to start out; I already had a recipe in mind that met my NAG requirements, so converting it to gluten-free was the next logical step.
Originally given to me by a friend in university, this recipe was titled, simply, “Coconut Loaf,” and called for eggs, butter, white sugar and white flour. Using gluten-free flours and finally trying out some xanthan gum as a binder, I came up with this combination. I’m happy to say that the resultant loaves were just as light as–if not lighter than–the original, with a tender, delicate crumb and ethereal coconut flavor. The HH pronounced this a hit as he bit into his second loaf, remarking, ”The texture is so light, it reminds me of a Twinkie.” (To the HH, this is the highest praise one can confer on a cake.)
I, too, was very pleased with the result, and would certainly make these again, gluten free or not. Even if you are able to eat gluten, you might want to try these out as an alternative to your usual cupcakes; the preponderance of legume flour (from the beans and chickpeas) makes these an abundant source of both protein and fiber, more so than most other baked goods. I’m sure the Maj ladies would approve.
Finally, if you’ve recently posted any coconut recipes you’d like me to share, just leave the link here in the comments or send it via email, and I’ll add it to the list below!
Gluten Free Coconut Mini Loaves or Cupcakes
These are light and not too sweet, with a pronounced coconut flavor. For fancier loaves, drizzle with your favorite glaze.
2 Tbsp. (30 ml.) coconut oil, melted
2 Tbsp. (30 ml.) cashew or macadamia nut butter, at room temperature
2/3 cup (180 ml.) light agave nectar
1 Tbsp. (15 ml.) pure vanilla extract
1/3 cup (80 ml.) plain or vanilla almond, soy or rice milk
1/4 tsp. (1 ml.) pure coconut extract (optional)
1 Tbsp. (15 m.) finely ground flax seeds
1/4 cup (30 g.) garbanzo bean (chickpea) flour
1/4 cup (40 g.) whole bean flour
1/4 cup (30 g.) sorghum flour
1/4 cup (45 g.) potato starch
1/4 tsp. (1 ml.) baking soda
1-1/4 tsp. (5 ml.) baking powder
1/4 tsp. (1 ml.) xanthan gum
1/4 tsp. (1 ml.) sea salt
1/2 cup ( g.) shredded unsweetened coconut
Preheat oven to 350F (180 C). Spray 6 mini loaf pans or with nonstick spray or line 8 cupcake cups with paper liners.
In a medium bowl, whisk together the coconut oil and cashew butter. Slowly stir in the agave, vanilla, almond milk, coconut flavoring and flax seeds; whisk to combine. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a larger bowl, sift together the garbanzo flour, whole bean flour, sorghum flour, potato starch, baking powder, baking soda, xanthan gum and salt. Whisk to combine. Add the coconut and stir to blend.
Pour the wet ingredients over the dry and stir to mix well. Using a large ice cream scoop or 1/3 cup measuring cup, fill the loaves or cupcake cups about 3/4 full.
Bake in preheated oven for 25-30 minutes, rotating the pan once about halfway through, until a tester inserted in the centre comes out clean (the tops will begin to crack and brown a bit). Cool in pans for 5 minutes before removing to a cooling rack to cool completely. May be frozen.
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
[If you are reading this post on a site that is not Diet, Dessert and Dogs, it has been plagiarized. Feel free to give that scoundrel a piece of your mind!]
So, I heard somewhere that it’s hockey season now. Oh, don’t look so surprised: despite having been raised in Montreal (a hockey town if ever there was one), I am indifferent to the sticks-and-pucks revelry. Personally, I’d rather read about the latest face-off between, say, brownies and blondies than between the Habs and the Flyers.
In fact, I can’t say that I’m too interested in any team sports–or, come to think of it, any sports at all. Is it any wonder? Perpetually the “anchor” in tug-of-war; too uncoordinated to hit a baseball with a screen door; lacking even the modicum of balance necessary for hockey (though I did go skating, once, when I was about 15, soley to impress a guy I had a crush on. Oh, I made a lasting impression, all right–somewhere on the upper right thigh, just where my skate sliced through the flesh, if memory serves.)
This is not to imply that I don’t enjoy a good competition with myself every now and again, in a constant effort to improve on my own “personal best.” (And speaking of competitions, I’ve just gotta say it: time to wave goodbye to Jason Castro, don’t you think?). I’m forever asking questions like, “Can I increase my speed on the treadmill this week?” “Can I accomplish a bicep curl with a 15-pound weight?” “Can I use up every single veggie from our weekly organic box?” “Can I manage to sweep my kitchen floor every daythree times a week monthly before the dust bunnies take up permanent residence on the living room couch?”–and so on.
(“You know, Mum, we’d be happy to chase those bunnies for you. And while we’re on the subject, why are they allowed on the couch when we’re not?”)
As far as I’m concerned, a little healthy competition in the kitchen can only be a good thing. In order to improve a recipe-in-progress, I might tinker with it 10 or a dozen times to get it right, often in a single day (why, yes, it’s true: I don’t have anything better to do!). Is the muffin better with agave or maple syrup?–let’s bake a new batch and find out! Should I use barley flour or oat in the apple bars?–only another round of baking will tell! Can the cashew cookies stand up to cardamom, or would ginger be better?–let’s test ‘em out and see!
This somewhat peculiar proclivity in the kitchen was the impetus behind a strange experiment last week, one I conducted after receiving my copy of Carole Walter’s James Beard Award-winning cookbook, Great Coffee Cakes, Sticky Buns, Muffins & More, in the mail. As some of you may recall, my recipe for Maple-Walnut cookies won the book in a recent CookthinkRoot Source Challenge for recipes based on maple syrup. (Hmm. Yes, I suppose that made me “competitive,” though of course not in the athletic sense.)
As soon as I ripped open the package, I was charmed by the clean, clear layout, the stunning full-color photographs and the innovative, precisely written recipes (200 of them!). And even though it’s filled with traditional recipes with conventional ingredients (think eggs, milk, butter, etc.), the book focuses on homey, classic treats, which are fairly easily adaptable to NAG principles.
Virtually everything in the book appealed to me, from the Vanilla Bean Poundcake to the Irish Whiskey Cake to the Apricot and Dried Pineapple Muffins to the Fig and Walnut Loaf. Lest you think the book is partial to goodies baked in pans, Walter also includes recipes for cookies, bars, biscuits, strudel, danish, buns and braids–plus many more treats shaped by hand.
My gaze lit upon a recipe called “Favorite Vanilla Muffins.” Vanilla muffins? Sure, I’d sampled many a vanilla cake in my time, but never a vanilla muffin. With its denser, moister texture, might a muffin be a better foundation to showcase the fragrant, floral tones of pure vanilla extract? A competition was in order!
I thought about the differences between the two. Like the Olson twins (though of course, in this case, actually connected to food), muffins and cupcakes are the same, but different. Both are single-serving renditions of a larger baked good (loaf or cake); both sport domed tops, flat bottoms and angled sides often encased in frilly paper liners. To muddy the batters even further, both may (but are not required to) contain chopped fruits, nuts, or chocolate.
How, I wondered, would that Favorite Vanilla Muffin stand up against its cakey counterpart? I decided to bake one of each (both using my adaptations of Walter’s recipes) and compare the results. Granted, my creations (no matter how delectable) would never be exactly as Walter intended; but I was okay with that. I chose a Classic Sour Cream Cinnamon and Nut Coffee Cake (without the cinnamon/nut filling) for my cupcake, mostly because, like the muffin recipe, it called for sour cream (and I needed to use up the tofu-based batch I’d be concocting). That would leave me with one vanilla; two vanilla (any more than that and we’d have the unfortunate Milli Vanilla).
[Coffeecake cupcake--with its intended filling. Get a load of that cinnamon-pecan swirl!]
Which won the competition? As expected, the muffins were heavier and denser. In fact, apart from the shape, they were a different animal entirely. For some reason, in these particular muffins, the vanilla essence proclaimed its presence assertively, even before you bit into the soft, moist interior; the sweet, floral aroma fairly radiates. And even though I knew my “sour cream” was soy-based, there was an incredible richness to these muffins that rendered them filling and satisfying; no need for fruit or fillers.
The cupcakes, for their part, were equally delectable. Undisputably more delicate with a tender crumb, the cakes were lighter both in texture and color. The vanilla essence here was definitely noticeable as well, though in a more understated fashion. Like pitting Ella against Diana singing Cole Porter classics: each transformed the outcome into something unique and exceptional, though clearly hailing from the same original concept.
So, in the end, it was a tie. Two winners–two delicious baked goods to eat. Everybody wins!
Vanilla Muffins and Cinnamon-Pecan Cupcakes (inspired by recipes in Carole Walter’s Great Coffee Cakes, Sticky Buns, Muffins & More)
[Left to Right: Cinnamon-Pecan Coffeecake Cupcake; Vanilla Muffin; Vanilla Muffin with Cashew-Cardamom variation]
For the “Sour Cream” (makes enough for one batch of each, muffins and cupcakes):
12 oz. (350 g.) firm silken tofu, such as Mori-Nu
2 tsp. (10 ml.) agave nectar
3 Tbsp. (45 ml.) lemon juice
2 Tbsp. (30 ml.) smooth cashew butter
Blend all ingredients in a food processor or blender, until perfectly smooth.
For the Vanilla Muffins:
1/2 cup (125 ml.) “sour cream” (half the batch)
3 Tbsp. (45 ml.) coconut butter, melted
1 Tbsp. (15 ml.) pure vanilla extract
1/2 cup plus 2 Tbsp. (150 ml.) agave nectar
2 tsp. (10 ml.) Salba (ground chia seeds)
1 tsp. (5 ml.) apple cider vinegar
1-1/2 cups (220 g.) light spelt flour
1 tsp. (5 ml.) baking powder
1/2 tsp. sea salt
1/2 tsp. baking soda
Preheat oven to 350F (180C). Line 9 muffin cups with paper liners for large muffins, or 12 cups for smaller muffins, or spray with nonstick spray.
In a medium sized bowl, combine the sour cream and melted coconut butter; whisk until well incorporated. Whisk in the vanilla, agave nectar, salba and vinegar and set aside.
In a larger bowl, sift the flour, baking powder, baking soda, and salt. Stir the wet ingredients into the dry until well moistened (don’t worry if there are a few small dry spots here and there).
Using a scoop or large spoon, fill cups 3/4 full for larger muffins or 2/3 full for smaller muffins. Bake in preheated oven 20-25 minutes, rotating pan halfway through, until a tester inserted in center comes out clean. Cool five minutes in pan before removing to cooling rack. These freeze well.
Cashew-Cardamom variation: Mix together 1/2 cup (125 ml.) chopped cashews with 2 Tbsp. (15 ml.) Sucanat and 1/4 tsp. (2 ml.) cardamom. When ready to scoop the muffins, fill each cup halfway. Top with a spoonful of the cashew mixture and cover with another spoon of batter. Bake as above.
For the Cinnamon-Pecan Coffeecake Cupcakes:
1/2 cup (125 ml.) “sour cream” (half of the batch)
1/4 cup (60 ml.) sunflower or other light-tasting oil
1/2 cup (125 ml.) pure maple syrup
1 tsp. (5 ml.) Salba (ground chia seeds)
3 Tbsp. (45 ml.) water
1 tsp. pure vanilla extract
1 cup (140 g.) light spelt flour
1 tsp. (5 ml.) baking powder
1/2 tsp. (2.5 ml.) baking soda
1/4 tsp. (1.5 ml.) sea salt
Optional Cinnamon-Nut Filling:
1/2 cup chopped toasted pecans
2 Tbsp. (30 ml.) Sucanat
1/4 tsp. ground cinnamon
Preheat oven to 350 F (180C). Line 6 muffin cups with paper liners for large cupcakes, or 8 cups for smaller cupcakes, or spray with nonstick spray.
In a medium sized bowl, combine the sour cream, oil, maple syrup, Salba, water, and vanilla until well mixed. Set aside.
In a larger bowl, sift the flour, baking powder, baking soda, and sea salt. Pour the wet mixture over the dry and whisk until well combined.
Fill each muffin cup about half full. Top with about 1 Tbsp. (15 ml.) of the nut filling, then cover with more batter. You can draw a knife through the mixture once if you like to create a little swirl inside (but not more than once, or the filling will become too blended with the batter).
Bake the cupcakes in preheated oven for 25-35 minutes, until the tops are golden and a tester inserted in center comes out clean. Allow to cool 5 minute before removing to a cooling rack. These freeze well.
