*no, of course it’s not dairy butter, silly! The “butter” comes from “butterscotch,” which is what these babies taste like to me. I could have called them “berryscotch,” but that sounded too much like an alcoholic beverage.
Two posts in one day–am I mad?? No, just behind on my posting (as usual)–and I really, really wanted to tell you about A Gluten Free Holiday VI earlier today. So think of this as “Part II” of that post.
The holiday season is definitely upon us. Twitter is all a-twitter with messages about holiday shopping, tree decorating, and cookie baking. Blogs highlight amazing holiday meals and gift lists. The snow is making its inexorable journey to earth (wah, boo hoo), the temperatures are plummeting (sob, boo hoo HOO), and the general aura of holiday madness has permeated kitchens, living rooms, department stores and online retailers alike.
And what do I want more than anything at this time of year?
Take time to reflect and plan for the upcoming new year? (if I can find the time).
“Yes,” to all of the above. . . but that’s only a part of the answer. More than anything at this time of year, this gal’s mind turns to. . . . food!
When I think, “holiday,” my mind is flooded with childhood memories of the holiday season in our home. Mom clad in her pink polka-dot apron, cheerfully standing by the stove stirring mysterious vats of bubbling sauces or soups. And later in the day, still stirring. And then later, some mixing and some rolling. . . some cookie-cutting and some baking–not so cheerful now–and more stirring. . . . on her feet all day, wiping the sweat from her brow as she endures the rising steam and her ankles begin to swell to the size of wine barrels. . . .not having time to actually join us at the table as she weaves in and out of the kitchen, proffering platters of holiday fare to the rest of us at the table.
Oh, and the distinctive aroma of chicken grease and charred edges of kugel wafting across the room, Mom racing to get it out of the oven before it is completely ruined. A chaotic race to set the table, waiting to the last minute so there’s no time to iron the linen tablecloth or check the glasses for waterstains before the rest of the family arrives. My sisters and I arguing over who gets the last pickle, or who geos the biggest piece of chicken, or who gets the end piece of the casserole; and really arguing over who gets the most icing on their slice of cake. Eating too much, drinking too much eggnog, gorging on the six plates of cookies, cake, and chocolate, pigging out on all the foods that we’re never allowed to eat any other time of year–then plopping onto my parents’ bed to watch TV (theirs was the only room with a television), stomachs gurgling and heaving as we suppress the urge to upchuck it all and relieve the agony that is the holiday meal. . . .
Ah, yes, the holidays. Nothing like those childhood memories!
Obviously, I’ve learned a thing or two about eating since then. Miraculously, and even with our dysfunctional holidays, I never lost my love of throwing a big holiday dinner–including those desserts at the end of it. Of course, these days my confections are vegan, gluten free, sugar free, and (mostly) organic and whole-foods based. But you know what? I think that I cherish them even more precisely for that reason.
These bars are a cross between a cake and a blondie–hence the name “cake bars.” They’re light and tender, and the flavor is reminiscent of butterscotch. I’ve now made them on three separate occasions: first, with cranberries, then raspberries, and this time, blueberries. All were terrific. ”This tastes like a regular cake,” the HH remarked–his highest form of compliment.
If you’re looking for a dessert that’s a bit less indulgent than all the other offerings over the holidays yet still satisfying to your sweet tooth, this is the recipe for you. The bars make a great, light finish to an otherwise over-the-top holiday meal. Oh, and they just happen to be vegan, gluten free and low glycemic.
These are my contribution to A Gluten Free Holiday VI: Desserts, hosted this week by Amy–the brains behind the whole event! Amy made a decadent Cranberry Swirl Cheesecake. To see her recipe and to enter to win one of SIX autographed cookbooks, check out Amy’s post.
If you’d like to check out all of the “A Gluten Free Holiday” posts, here’s the lineup:
Use whichever berries you have on hand, or throw in some chocolate chips if you’re okay with those. I like cranberries for a totally festive option, but any combination of blueberry, cranberry, raspberry or strawberry would work. The ingredient list may look long, but this comes together very easily–it’s all blended in the food processor. Have no fear!–you won’t be sorry!
1 pear, cored (no need to peel)
1/4 cup (60 ml) coconut or palm sugar
1/3 cup (80 ml) natural smooth hazelnut butter (this contributes to the butterscotch flavor, but you could use cashew, almond, or sunflower instead)
3 Tbsp (45 ml) sesame tahini
2 Tbsp (30 ml) sunflower or other light-tasting oil, preferably organic
2 Tbsp (30 ml) finely ground flax seeds
1/4 cup (60 ml) unsweetened plain or vanilla rice, soy or almond milk
2 tsp (10 ml) freshly squeezed lemon juice
1 Tbsp (15 ml) pure vanilla extract
1/4 tsp (1 ml) rum or butterscotch extract, optional
15-20 drops plain or vanilla liquid stevia, to your taste
1/3 cup (80 ml) light buckwheat flour
2 Tbsp (30 ml) coconut flour
2 Tbsp (30 ml) lucuma powder (or use more buckwheat flour, or carob)
3/4 tsp (7.5 ml) xanthan gum
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/2 cup fresh or frozen cranberries, blueberries, raspberries or a combination
Preheat oven to 350F (180C). Line an 8-1/2 inch (22 cm) square pan with parchment, or spray with nonstick spray.
Purée the pear in the food processor until smooth; you should have about 1/2 cup (120 ml) purée. Add the coconut sugar, hazelnut butter, tahini, oil, flaxseeds, milk, lemon juice, vanilla, rum extract and stevia and blend until smooth. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a medium bowl, sift together the buckwheat flour, coconut flour, lucuma powder (if using), xanthan gum, baking powder, baking soda and salt. Add the liquid mixture from the processor and stir to blend well (it will be very thick–too thick to pour). Gently mix in the berries as best as you can.
Spread the mixture evenly in the prepared pan (it may take a bit of work) and bake for 30-35 minutes, rotating the pan about halfway through, until puffed on top, golden brown and a tester inserted in the middle comes out clean. Allow to cool completely before cutting into squares. Makes 20-25 bars. May be frozen.
Before I get to today’s post, I wanted to thank everyone for your comments on yesterday’s “What I Eat” post. I am really loving the conversation that’s going on–please add your own two cents!
Can you believe it’s the last installment in the “A Gluten Free Holiday” series? It’s been great fun being part of the event that Amy dreamt up a few months ago. To wrap up the event, Amy is hosting this week, and focusing on desserts (pre-exam rush prevented me from adding my recipe to this post–I’ll post it this afternoon, though, I promise!). And she’s giving away a total of SIX cookbooks--and you’ll be getting pre-release copies, too!
So hop over to Amy’s blog to see her recipe for Cranberry Swirl Cheesecake, link up a holiday dessert recipe (or simply leave a comment) to enter the giveaway, and check out all the other delicious desserts while you’re there, too!
Then check back later today for my dessert recipe. Here’s what’s in store:
See you later on for some grain free, gluten free, vegan, sugar free dessert! [Update: It's posted! You can get the recipe here. ]
[EL-LENd Me a Hand campaign update: Ellen listed my humble little self-published cookbook on her "Books Ellen Reads" page! I couldn't be more thrilled--and I know it only came about because of all of you--so thank you, thank you! This quest also seems to have developed a life of its own. . . seems a few otherbloggers/tweetershave started their own campaigns, too--wowzah! But I haven't given up hope of being on the show! Today's installment is my first ever video on YouTube. . . hope you (and Ellen) enjoy it! ]
[Your morning essentials. . . ]
A couple of nights ago I went out to dinner to Live Organic Food Bar, a fabulous café that was the first all-raw restaurant in Toronto (it has since introduced some cooked foods to the menu–and wine). Since my office mate at the college is retiring, I took her out to celebrate (or mourn–sniff! boo hoo! Where will I acquire my gossip from now on?).
I’ve always loved the food at Live. My dinner that night: a “Green Kick” juice (pear, kale, ginger, dandelion, lemon); raw pecan “tempura” sushi appetizer; “The Manwich” sandwich (Reubenesque, in a rice wrap instead of Ezekiel bread), and an individual pot of Japanese green tea. Sounds delish, no?
The restaurant’s story is an inspiring one: almost a decade ago, Jennifer Italiano, a self-taught chef, opened the first location of Live in the hip and grungy student haven of Dupont Street near George Brown College. The space she could afford was tiny, no larger than a phone booth (for those of you too young to remember phone booths, that’s about 100 times smaller than Kanye West’s ego). I had the honor of attending a cooking demo put on by Jennifer when she had just started out, and was blown away by how innovative and tantalizing her recipes were (sort of like my baked goods will be if I get on The Ellen Show!). In fact, that demo was the first time I tasted what is my still favorite way to serve dandelion greens: Bittersweet Salad.
In the same spirit, I thought I’d stretch my own culinary creativity a bit and try out something new with beets, the star player in the SOS Kitchen Challenge (which I’m co-hosting with the uber-cool and culinarily prolific Kim from Affairs of Living). Since the event focuses on either sweet or savory dishes, I thought I’d post a second recipe using this month’s ingredient, beets. And since my first submission was for savory beet burgers, today’s is for a sweet and refreshing beet-based smoothie.
This smoothie was fabulous. The leafy greens and deep magenta of the final product both herald spring, something of which we’re in dire need today (what?? April 17 and it snowed this morning???). And the gentle nudge of lime here creates a really light yet refreshing flavor, perfect for a quick breakfast. Unlike my typical smoothies, this one isn’t extremely thick; more like a light sunshower than a downpour (which, considering it’s still not snow, doesn’t even sound all that bad at the moment).
It’s not too late to enter the challenge! If you have a beet-based recipe that you’d like us to include, you can send it along until April 20th. Check all the details here.
Brilliantly Beet Smoothie
If you’ve got ready-baked beets in the house, this is an amazingly quick and nutritious breakfast. I’m sure raw beet would be equally (perhaps more) healthful; I just haven’t tried it yet. Let me know if you do!
1 medium beet, baked until soft, peeled and cut in chunks
1 cup (240 ml) mixed fresh or frozen berries (I used blackberries, blueberries, raspberries and strawberries)
3 large or 4 medium kale leaves (in keeping with the color scheme, I used purple kale)
1/2 medium cucumber, peeled and cut in chunks
juice of 1/2 lime
1 scoop of your favorite plain or vanilla protein powder (I used Vanilla SunWarrior)
1 cup (240 ml) plain or vanilla rice milk
5-10 drops (or 1 packet dry) stevia
Place all ingredients in a high powered blender and blend until smooth. (Note: if you use fresh berries, you may wish to add 1-2 ice cubes for a cold smoothie). Drink immediately. Makes 1 large or 2 small servings.
I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us. But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.
Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required). Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.
Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.
See you after the holiday!
“Mum, will Elsie be able to play again after the holiday? I mean, it’s just so boring with her out of commission. . . ”
[NB: A huge "THANK YOU" to all of you who sent good wishes my way yesterday. I really wasn't intending to sound so "woe-is-me" (I do that quite enough around the diet issues, thank you), but just reflecting on how the day could elicit positive vibes for all concerned. Your comments sure worked toward that end for me, though: big hugs to all of you! ]
In my mind, here’s the perfect way to wake up on a Sunday morning:
Outside, the weather is balmy. A mild breeze whispers through the slightly opened window, curtains undulating softly with each invisible breath. The sun makes its presence known through the diaphanous curtain as it tickles the pillows of our bed with little sparkles of laughing light. Elsie pads quietly over to my side of the bed and, as gently as a rose petal floating to the ground, taps my open palm with her soft, moist nose. I open my eyes slowly. Glancing toward the window, I stretch luxuriously and think, ”Ahh, yes! Another lovely, sunny Sunday! This is a perfect time to have. . . BREAKFAST.”
Unfortunately, the reality yesterday morning was more like this scenario:
It’s dark; the cold, clammy night air refuses to release its death grip on the house, barreling its way into the room through the open window. Thin and defenseless, the curtains ripple and flap, rousing me with their wistful ”flltt, flltt, fllllltttt” tapping an SOS against the pane. Chaser thumps enthusiastically over to my side of the bed and, with a serviceable impersonation of an approaching foghorn, targets my exposed ear with her wet, cold nose. My eyes pop awake and dart toward the window: monochrome grey sky, raindrops still clinging to the glass. Outside, there’s a constant flutter of leaves pelted by rain. I jerk upright, reach for the bedside lamp and lament, “Aaarrghh! Another crappy, rainy, gloomy Sunday.” But wait; pause. My smile returns, and I reconsider: ”Oh, well. Typical Toronto day. But at least it’s time for–BREAKFAST!”
Like bright copper kettles and whiskers on kittens, breakfast does seem to make everything a little better, doesn’t it?
Well, as soon as I read about the second Recipe Remix blog event, hosted by Robin of Made with Love and Danielle of Make No Little Meals, I knew I had to enter. The event focuses on breakfast foods, asking bloggers to “remix” a traditional food in a new way. Admittedly, the breakfast pickings were pretty slim (ah, if only I could say as much for my thighs): six dishes, five of which contained eggs, and all of which contained wheat–both no-no’s for this brekkie lover. Initially, I narrowed the choice down to pancakes, crepes, or French toast.
Now, as much as I love pancakes and crepes, I’d already dealt with both of those on this blog. Time for a new challenge. But why, oh why did it have to be French toast? I hate French toast. Okay, maybe that’s being slightly dishonest. The truth is, I TOTALLY, WHOLLY, ENTIRELY, COMPLETELY, ABSOLUTELY hate French toast. Can’t stand it. Never touch the stuff. Blech! French Toast is my mortal enemy! And I’m really not particularly fond of it, either.
I’m not sure why I developed this bone-chilling aversion to what is, arguably, a well-loved (and certainly popular) breakfast staple. Perhaps it was my mother’s tendency to use approximately half a tub of margarine when frying the stuff, resulting in that previously unknown breakfast delicacy, Deep Fried Brick. Despite the slices fairly floating in grease like aging Floridians at the pool, the toast inevitably still turned out slightly scorched on the outside. At that point, my mom would stack the slabs on a plate (no blotting on a paper towel for her!) and douse them in corn syrup. The heavy, unctuous substance would spread, a slowly oozing blob that was eventually absorbed by the top slice, leaving it wet, weighted, and about as appetizing as a kitchen sponge just lifted from the bucket of grey, murky, muddy water. Ooh, yum. French toast, anyone?
I knew had to get over my childhood toast trauma. I decided to approach it like an episode of Iron Chef: I’d been challenged to transform the lowly pain grillé into something mouth-watering, something delectable. Was I up to the task? Alas, I couldn’t think of anything. I was at a loss; I was afraid I’d blow it. In fact, I was certain I’d be. . . well, toast.
But this blog event was called Recipe REMIX, which meant I had carte blanche to change up the dish any way I wanted. And who ever said that French Toast has to be fried? In fact, it was the preparation method alone that rendered the stuff unpalatable to me; change the method, change the result. Eliminating the frying would also result in a lighter, airier product. I decided to bake the dish instead, after breaking the bread into smaller bits so they could soak up the liquid ingredients while nestled in a single soufflée dish: a French Toast casserole.
Working with a fairly standard (egg- and dairy-free, of course) mixture for soaking French toast, I added a few extra touches, such as a splash of berry liqueur or some mixed berries as a reminder of spring, a means to elicit that sunshine I missed so much in the morning.
As the mixture baked and browned, the bits of bread continued to soak up the batter, expanding and puffing like a male dove preening for a mate. It rose up so much, in fact, with such a fluffy and almost mousse-like texture, that I decided to call it “French Toast Soufflé.”
We ate it warm, bites of spongy, soft bread punctuated with bursts of juicy berries; but it could easily be served cold. And while I didn’t have time to make any soy-free whipped cream yesterday, a dollop of cream would be the perfect accompaniment to a bowl of this fruity, light and delectable dish.
Go on, indulge. Why not have a big bowl for breakfast? It will make the rest of the day seem that much better.
French Toast Soufflé with Summer Berries
I think this is what someone like Nigella would call a “summer pudding,” though I’ve never had one of those. It would be a fabulous dish for a springtime brunch buffet, or even as a dessert following a light summer meal.
8-10 slices stale sourdough spelt or kamut bread
1/4 cup (60 ml.) old-fashioned rolled oats
2-1/2 cups (620 ml.) vanilla rice or soy milk
1 tsp. (5 ml.) pure vanilla extract
1/2 cup (125 ml.) agave nectar
1 Tbsp. (15 ml.) organic cornstarch or arrowroot powder
2-3 Tbsp. (30-45 ml.) berry liqueur (framboise, cherry, etc.–I used Cloudberry, but it’s pretty rare)
1 Tbsp. (15 ml.) fresh lemon juice or 1/2 tsp. lemon extract
1-1/2 – 2 cups (325 to 500 ml.) fresh or frozen mixed berries
Preheat oven to 350 F (180 C). Lightly grease a nonreactive (glass or ceramic) pan or soufflé dish.
Break the bread into bite-sized chunks and place in a large bowl. Set aside.
In a blender, grind the oats until they are the consistency of a coarse meal. Add the remaining ingredients except for the bread and berries, and blend until smooth. Pour the mixture over the bread in the bowl, pushing the bread down with the back of a spoon so that all pieces are submerged. Allow to sit 20-30 minutes, pressing the bread back down occasionally, until the bread is completely soaked through (there may still be liquid left in the bottom of the bowl; this is fine).
When the bread is all soaked, spoon half the bread slices and half the remaining liquid into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread and liquid, then top with the last 1/3 of the berries.
Bake in preheated oven 40-50 minutes, until puffed and golden and a knife inserted in the centre comes out wet but clean. Allow to cool at least 10 minutes before serving. Serve warm, at room temperature, or cold. Makes about 8 servings. This is best served the day it’s made, though it can be re-heated the next day.
[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 page.]
Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly, or else is so easy to make that no recipe is required. Here’s my first “Flash in the Pan.”
Speedy Fruit Sorbet
When I crave something sweet, creamy, and cold, this is my current indulgence. It’s made almost entirely of fresh-frozen fruit, so there’s absolutely no guilt. And it’s ready in about three minutes. I’m loving this sorbet!
1/2 banana, frozen
about 1/2 cup frozen berries (I like blueberries and raspberries, mixed)
about 1/4 cup chopped frozen mango or pear (adds creaminess)
up to 2 Tbsp. agave nectar (may be omitted)
up to 1/4 cup plain soymilk or coconut milk (may be omitted)
Throw everything in your food processor and whir until it begins to resemble ice cream. You’ll need to stop the machine and scrape down the sides two or three times before it comes together. As soon as it’s creamy, scoop out and serve–it melts quickly. This is a little scoop of heaven in a bowl!
After several days of doing my part for Nestles, Cadbury, Lindt, Hershey and the rest of the candy industry by indiscriminately devouring every on-sale bag of Halloween chocolate available, this morning I decided to return to my NAG core and have one of my favorite breakfasts. It’s called Earth Bowl.
I originally got this recipe from the cookbook Enlightened Eating, by my colleague Caroline Dupont. I’ve modified it slightly to suit my own tastes.
Basically a bowl of fruit and nuts/seeds, this raw dish is reminiscent of cold cereal with its mix of crunchy, wet, and sweet. The orange juice provides a liquid base into which you toss the other ingredients. For those who prefer cereals with multiple ingredients (or, like me, those who will pour four types of cereal into one bowl just to get a variety in every spoonful), this is the perfect combination. The diced apple provides a wet, juicy crunch; the walnuts and pumpkin seeds are a softer crunch, with decidedly savory and even bitter undertones; and the berries are cold, dissolve on your tongue, and tangy. All this, bathed in fresh orange juice, provides more sweetness and a great slurpy base.
The bowl is also uber-nutritious, with omega 3′s in the nuts/seeds, zinc in the seeds, fabulous proanthocyanins in the berries, and your basic keep-the-doctor-away nutrients in the apple. It’s also filling and can carry you through the morning. All this, and raw, too! (“Sounds delicious, Mum! Did we mention that we love apples?”)
Earth Bowl
1 Gala or Fuji apple, diced
1/2 cup fresh or frozen mixed berries
2 T. raw walnuts, broken
1 T. raw pumpkin seeds
1/2 cup (approx) fresh orange juice (about one orange–use unsweetened almond or soymilk, or cranberry juice, for the ACD)
Pour orange juice over apple and berries in bowl; toss with nuts and seeds. Slurp away!
