Buy the book this week at the special introductory price of $6.95 (regular price $9.95)–or, buy both ebooks (the previously published Anti Candida Feast plus Desserts without Compromise) for just $12.95!
For more details (and to buy one or both books), click here!
And now for the giveaway. . . . .
The contest is now closed. Thanks to all who entered!The contest is open until midnight, Sunday, August 22, 2010, at which time I’ll randomly choose the five winners. Open to everyone, worldwide! Yay!
Because I’m so excited to share these recipes with you, I’m giving away FIVE copies of the ebook to celebrate its launch! To enter the giveaway, simply leave a comment at the end of this post telling me which dessert appeals to you the most! For extra entries, you can follow me on twitter, “like” the Diet, Dessert and Dogs fan page , or retweet this giveaway on twitter, mention it on Facebook, or blog about it (for the last three, please link back to me, either at my twitter name, @rickiheller, or leave a comment on the FB wall, or a link to this page in your blog post). Then please come back here and leave a separate comment for each entry–I know it’s a lot of steps, but it does help me to count out the entries more easily.
When my sisters and I were kids, my parents used to play Poker every Saturday evening with their group of friends. They’d play from around 7:00 to 9:00 PM, stop for coffee, snacks, and a gabfest, then continue with the cards for another hour or so before everyone headed home.
The group would rotate hosts, so that our abode was Poker Central once every month or so. I always secretly dreaded when my mom’s best friend hosted (since we kids had to tag along–babysitters were too expensive) because she always served “salmon salad,” consisting of one can of salmon that had been hastily mashed with some Miracle Whip–skin, bones, and all–and it grossed me out completely (my mom, you see, would gingerly scrape the skin off the flesh and then carefully extract the soft needle-like bones and vertebrae before mashing up her salmon salad–with real mayonnaise, I’ll have you know. It wasn’t until years later, living on my own, that I discovered my mother, and not her friend, was the anomaly.)
Canned salmon aside, the hosts also always served a generous assortment of desserts, and we kids took full advantage of our parents’ reluctance to berate us in front of friends, helping ourselves to at least one of each sweet when they hit the table. And in the realm of baked treats, my mother reigned supreme.
Despite what my teenaged self perceived as a sappiness and lack of self-confidence in my mum (which, as it turned out, was actually sappiness and lack of self-confidence), I always admired her ability to whip up a Farmer’s Cheesecake (one of my father’s favorite treats), cinnamon coffee cake or her (legendary, among her friends and our family) Chiffon Cake.
Almost a foot high and with an airy, spongy crumb, speckled throughout with shards of grated chocolate, the chiffon cake became Mom’s signature dish, highly anticipated at those weekend card games, expected at every holiday dinner, even transported across borders when we visited our American cousins, loosely swathed in aluminum foil and packed between multiple pillowy layers of paper toweling within not one, but two cardboard boxes, as if she were transporting blood samples, or a bomb.
The other staple in my mother’s baking repertoire was the classic chocolate chip cookie. Every year during the holidays our kitchen turned into a cookie lab where my sisters and I would help Mom try out a dozen or so new cookies from the pages she’d torn out of women’s magazines or from her cookbooks. But Chocolate Chip Cookies were the regular Joe throughout the rest of the year, consumed on Sundays when we ate dinner with my aunt’s family, who lived upstairs; when we got home from school on weekday afternoons; or during those weekly Poker games.
Ironically, it was my dad’s Great Aunt Yetta, and not my mother, who taught me to bake my first batch of my favorite cookie. Great Aunt Yetta (about whom I wrote here), took over our kitchen the summer she lived with us (her planned two-week visit mysteriously morphed into a month, then six weeks; of course I thought my mum was rather sappy to let her stay, but for some unknown reason, her husband didn’t seem to miss her).
I floated through that summer in Chocolate Chip Cookie nervana, baking them at least ten times during those six weeks. I’d savor the raw dough, of course, even before placing it in mounds on the cookie sheets (still the best part of the procedure, in my opinion). Then I’d relish the just-baked treats, barely cool enough to handle, their edges crisping up even as the centers remained soft, dense and moist inside, with chips barely holding their shape, yet still warm enough to ooze onto your fingertips when you bit them.
Classically sweet and chewy, with a buttery perfume of brown sugar–what could be better than chocolate chip cookies?
Of course, there was no question that I’d include a healthier version of the childhood classic when I decided to write my cookbook, Sweet Freedom, a couple of years ago. Lacking the original refined sugar, fat and eggs of the prototype, the cookbook version is nonetheless dense inside and slightly crispy at the edges, boasting a combination of dates, Sucanat and maple syrup to stand in for the original eggs and butter. After many trials, I was finally pleased with the recipe–and the cookies regularly sold out in the health food stores at which they were sold.
I planned to demonstrate how easy it is to adapt conventional recipes to gluten-free versions by taking the original Sweet Freedomrecipe and simply swapping gluten free all-purpose flour for the spelt. As often happens, I found that a one-for-one swap (despite the instructions on the bag) doesn’t always work out as planned. Accordingly, I added just a bit of brown rice flour, for heft–and, what do you know–it worked perfectly! I couldn’t have been more pleased with the result.
I’m happy to say these cookies are as good as the ones I used to bake, all those years ago. The HH loved these, as did the cooking class participants. Indeed, these are chocolate chip cookies you’d be proud to serve to family and friends.
Just please, promise not to serve them with canned salmon.
This is my submission this week to Amy’s wonderful Slightly Indulgent Tuesdays event. Why not submit something healthy of your own?
And a little reminder. . . Sweet Freedom is still on sale for one more week, at 30% off retail price (including taxes and shipping)! Check this page to learn more or to order.
1/2 cup (90 g) Sucanat or unrefined evaporated cane juice
1/4 cup (60 ml) pure maple syrup
2 Tbsp (30 ml) finely ground flax seeds
1 Tbsp (15 ml) pure vanilla extract
1/3 cup (80 ml) coconut oil at room temperature
1-1/2 cups (360 ml) all purpose GF flour (Bob’s Red Mill)
1/2 cup (75 g) brown rice flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) xanthan gum
1/4 tsp (1 ml) fine sea salt
1/4 tsp (1 ml) cinnamon
2/3 cup (140 g) chocolate chips
Preheat oven to 375F (190C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
Pour 1/2 cup boiling water over dates in a small bowl or glass measuring cup so that all dates are covered. Let sit for 8-10 minutes, until dates are soft. Do not drain.
Place dates with any leftover water, Sucanat, maple syrup, flax seeds, vanilla and coconut oil in a the bowl of a food processor and process until smooth. Allow to cool while you prepare the dry ingredients.
In a large bowl, sift together the all purpose flour, rice flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Whisk to blend well. Add the wet mixture (be sure it’s at room temperature) and chocolate chips and mix well. You should have a very stiff but slightly sticky dough.
Using a small ice cream scoop or teaspoon, scoop dough onto cookie sheets. Wet your palms and flatten the cookies to about 1/4 inch thick.
Bake in preheated oven for 8-11 minutes, rotating sheets halfway through, until tops are dry and begin to puff (the cookies should still be soft). Allow to cool completely before removing from sheets. Makes 24-28 cookies. May be frozen.
This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green. And yes, a few desserts are included as well!
Thanks to everyone who entered the challenge this month. As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.
Here’s what’s on the menu with spinach:
THE SAVORY CONTRIBUTIONS:
Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.
Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook. Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner. I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.
A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto). First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!
She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.
Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.
Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza. This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.
Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it. And doesn’t the concept of tofu croutons just sound fabulous?
Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.
Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits. A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time. Definitely a fun (and delicious) recipe. Gluten free, sugar free, vegan and ACD-friendly.
My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time. The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.
My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post. The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.
THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):
Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here. These are wheat free, sugar free and vegan.
Rachel also created these adorable Green Thumb Print Cookies, that are gluten free! I love how the strawberry sits perfectly in the thumb print–seriously yummy looking. These are gluten free, sugar free and vegan.
Kim’s second contribution this month is her Invisible Spinach Smoothie. While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect. Vegan, ACD-friendly, gluten free.
Finally, my sweet contribution is this Green Monster Muffin. Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good. I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like. Vegan, sugar free, gluten free.
Thanks again to everyone who played along this month. Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.
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.
During a conversation about something entirely unrelated yesterday, the HH uttered that well-known truism: “There are only two things you can really count on: death, and taxes.”
Well, I have to tell you (and I said this to the HH, too, of course), that hasn’t quite been my experience. For instance, I’ve found over the years that you can also count on the government to increase taxes every few years. And that the second I switch lines in the grocery store, the woman just ahead of me will pull out an item without a price code, necessitating a long and protracted search on the store shelves. And that winter will feel far too long, no matter how few snowfalls we receive.
And you can always–always–count on Britney to do something that prompts a flurry of media squealing, while concomitantly providing literature students everywhere a real, flesh-and-blood embodiment of the word, “bathos.”
Most of us also have our “old reliables” that we count on in the realm of food. My friend Sterlin, for instance, habitually cooked up Date Pasta whenever she required a quick and dependable meal to impress a potential beau (sadly, while the food always turned out great, the beau did not). The Nurse, on the other hand, can count two ”Wowzah!-Zowie!-Sacre bleu!” recipes in her repertoire, both guaranteed to dazzle friends who drop in on a moment’s notice; they’re invariably bowled over when presented with a plate of still-warm, enticing and from-scratch hunks of cake within 30 minutes of arrival (either a fragrant, warming Cinnamon Coffee Cake –recipe handwritten, grease-stained and fading, on an old index card from my mother’s collection–or a lickety-split Chocolate Cake from the legendary Second Helpings, Please!, nowadays known as Wacky Cake).
In recent years, the Butterscotch Blondies from Sweet Freedom (which can be mixed, baked, and ready to eat in about 35 minutes) have asserted themselves as my new standard “old reliable” recipe. Before the blondies, however, my favorite quick and easy dessert was always apple crisp.
Which is odd, not least because apple crisp contains no chocolate. It’s neither a dessert I crave, nor even one I particularly love. Part of this indifference stems from a distaste for baked apples (at least, until I tried these). Still, apple crisp is easy, it’s quick, it can be made with relatively few ingredients, and it’s familiar, comfort food. It can pass for pseudo-healthy (an apple a day, and all that). And it’s even permitted within my ACD-determined restrictions on sweeteners, since it relies on the natural sweetness of the fruit itself.
Last week, when the HH and I were invited to dinner at my friend Eternal Optimist’s place, I returned to my Granny Smith roots and threw together a stevia-sweetened crisp to feed the five of us in attendance. Though the dessert went over well, I wasn’t entirely pleased with the texture of the crumble topping, which seemed a tad dry without sugar to caramelize and provide gooey binding power.
The following day, I’d cooked up some savory pumpkin biscuits based on this recipe (I subbed pumpkin for sweet potato, omitted the sweetener, used flax instead of Ener-G and added sage and garlic salt to the mix–fab!), and subsequently found myself wondering what to do with the leftover pumpkin. Then it hit me: why not mix it with the apples in a crumble-type bar? It seemed the perfect solution, adding texture and flavor to the humdrum apple. (“Mum, that combination sounds a little odd to us, actually. And you know we could have helped you dispose of all that extra pumpkin, no problem.”)
So I played with the original and came up with this layered bar that boasts a moister filling and softer crumble than the all-apple one. The topping, when pressed into place, also forms the bottom crust; the filling is tart and textured, with tender shoots of grated apple suspended throughout the pumpkin purée.
If you like your fruity desserts sweet, though, take note: my version only barely verges on what could be called “sweet” (in fact, the HH informed me it wasn’t quite sugary enough for his taste). Feel free to add more stevia, agave, or other sweetener, as you like. And less sweet means you needn’t feel guilty if you decide to consume the leftovers for breakfast the next day–if there are any, that is. But I wouldn’t count on it.
Apple Pumpkin Crumble Bars (ACD Friendly–Phase II)
Dense, moist, and not too sweet, these bars are a perfect afternoon snack or weekday dessert. The fruity filling isn’t gooey like that of a true apple crisp, but more like unsweetened applesauce. The bars are even better the second day, after the crust has a chance to absorb some of the moisture from the filling and softens up a bit.
1/3 cup (80 ml) melted coconut oil, preferably organic
2 Tbsp (30 ml) yacon syrup or agave nectar (or maple syrup would work, too)
20 drops plain or vanilla stevia liquid
1 Tbsp (15 ml) finely ground flax seeds
1/3 cup (80 ml) plain or vanilla soy, almond or rice milk
zest of one lemon
3/4 cup (80 g) walnut pieces
1/2 cup (90 g) natural almonds (with skin)
1 cup (115 g) old-fashioned whole rolled oats (not quick cook or instant)
1/3 cup (45 g) coconut flour
1 Tbsp (15 ml) cinnamon
1 tsp (5 ml) ground ginger
1/4 tsp (1 ml) cardamom (optional)
1/8 tsp (.5 ml) fine sea salt
2 cups canned or homemade unsweetened pumpkin purée (sweet potato would make a great substitute here)
3 medium sweet apples, peeled, cored and grated on large holes of a box grater
2 Tbsp (30 ml) freshly squeezed lemon juice
1 tsp (5 ml) pure vanilla extract
20-30 drops plain or vanilla stevia (to your taste), or 1/4 cup-1/3 cup (60 ml-80 ml) agave nectar
Preheat oven to 350F (180C). Line a 9″ (22.5 cm) square pan with parchment, or spray with nonstick spray.
In the bottom of a large bowl, whisk together the melted coconut oil, yacon syrup, stevia, flax seed, soymilk and lemon zest; set aside.
In the bowl of a food processor, blend together the walnuts, almonds, oats and coconut flour until the nuts are ground and mixture resembles a coarse meal. Add the cinnamon, ginger, cardamon and salt and blend just to mix. Add the dry ingredients to the wet mixture in the bowl and toss with a fork (as if making pie dough) until it comes together in a very moist yet crumbly dough (it will stick together if pressed, but should readily separate into crumbles if tossed with the fork). Set aside while you prepare the filling.
To make the filling, mix together the pumpkin, apple, lemon juice, vanilla and stevia.
Take about half the crumble mixture (you can just estimate) and press it firmly into the bottom of the pan. Top with the filling, spreading evenly. Sprinkle the remaining crumble mixture evenly over the filling and press gently with the palms of your hands.
Bake in preheated oven until edges are browned and the top of the crumble begins to brown a bit. (The filling won’t bubble the way typical fruit pie fillings do). Allow to cool to room temperature before cutting into squares; reheat if desired to serve. Makes 9 large servings. May be frozen.
Whew! Well, it took me a little longer to get to this post than anticipated. But I’m happy to report that my stack of exams has all been marked, the final grades submitted, and all that remains of this semester are a few meetings next week. And then: par-tay!
Come to think of it, I already hosted my first party this season (except that makes it sound as if there will be more than one, doesn’t it?), a pot luck dinner a for some friends from nutrition school. Though only two of us are vegan, everyone brought along a vegan dish. Aren’t they an amazing, open-minded crowd? This year, in fact, almost everyone managed an ACD-friendly dish as well, so I was able to partake of almost everything. Here’s what we feasted upon:
These Hazelnut Melting Moments (one of my contributions, and one of the foods I couldn’t eat, ironically) are my remake of a confection I used to serve all the time at dinner parties. They speak of the holidays to me, so I figured I’d whip up a batch (well, if you heard cookies talking, could you say “no” to them? Lucky for me I don’t hear dead people).
Way back in my 30s, I lived in a basement apartment. Of all the places I’ve lived as an adult (with the exception of the wee postwar bungalow I owned when I first met the HH), that apartment was my favorite. Why, you ask? Well, you know what they say: ”location, location, location.”
You see, the place was situated on the venerable Heath Street in Toronto, just a hop, skip and condominium or two from the St. Clair subway and in the tony Forest Hill area of town. The building itself was a renovated Victorian mansion; our landlady had gone to some trouble to furnish the upper three flats with marble bathroom tiles, hardwood floors, stylish light fixtures and even reverse-osmosis water filtration systems in the kitchens.
My place, on the other hand, hadn’t been upgraded a whit; it was, simply, a basement apartment, much like any other (except in the basement of a lovely old mansion in a wealthy area of town, of course). Perhaps my landlady assumed people in that part of the city wouldn’t lower themselves–no pun intended–to live in subterranean digs; whatever the reason, I couldn’t believe how affordable the place was, and leapt at the chance to move in.
It may have been a basement, with peephole-sized windows that framed pedestrians’ footwear as they trod by above; it may have been a haven for a constant procession of bugs, spiders and even the errant mouse on occasion (I’m sure you must have heard me shriek when I first spied that little rodent taking a stroll through my living room); it may have housed the furnace for the entire building in my coat closet (the other tenants regularly knocked on my door at all hours of the day or night to ask me to turn up the heat); but I loved it. It was clean, it was roomy, and it was warm (courtesy of aforementioned furnace).
And it was the setting for many a dinner party.
These days, one event a year seems like plenty; but back then–what I now consider “The Year of Living Sociably”–I’d use any excuse to entertain. Your birthday? Let me throw you a party! Got a promotion? I’ll cook dinner for you and four friends! Just adopted a daughter from China? Let’s have the entire group who flew over from Canada to my place!
It was my first apartment on my own after I got divorced from the Starter Husband, and I took every opportunity to socialize. I even held my divorce ceremony and subsequent “I’m Free!” reception there. And I hosted a “I think I’m in love” bash when the HH and I finally got together.
Like a regular guest, these Hazelnut Melting Moments made an appearance at almost every gathering (though they never stuck around to the end of the soirée). Partway between a shortbread and a chocolate chip cookie, they are slightly sandy, buttery, with a hint of citrus. Topped with a melty pool of chocolate that oozes and dribbles on your chin if you eat them while still warm (not that I’d have any experience with such things), they’re an indulgent treat for the season. My newfangled version, either gluten-free or not, as you like, was every bit as delicious as the original (luckily, my guests ate them all, so I wasn’t tempted).
The cookies keep well, and would make a wonderful holiday gift. Something, say, to bring along to a party.
Hazelnut Melting Moments Times Two
Because these beauties are similar to shortbread and not cakelike, they are easily adaptable to gluten free cooking. I’ve made both versions (the GF at my pot luck, and in these photos), and they were a huge hit with everyone.
1/3 cup (60 g) Sucanat or any unrefined evaporated cane juice
1 Tbsp (15 ml) water
2 tsp (10 ml) pure vanilla extract
1/3 cup (80 ml) coconut oil, preferably organic, soft at room temperature (but not melted)
1/4 tsp (1 ml) nutritional yeast, optional (adds a richness to the flavor)
2 tsp (10 ml) lemon or orange zest
1/2 tsp (2.5 ml) finely ground chia seeds
1 cup (240 ml) finely ground hazelnuts (filberts), either raw or lightly toasted before grinding*
1-1/4 cups (175 g) light spelt flour or 1 cup plus 2 Tbsp (270 ml) all purpose GF flour (I like Bob’s Red Mill AP flour)*–or use your own favorite combination of gluten free flours
3 oz (85 g) semisweet chocolate chips
Preheat oven to 325F (165C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a large bowl, mix together the Sucanat, water and vanilla until the Sucanat begins to dissolve. Add the coconut oil, nutritional yeast, vanilla, lemon zest and chia seeds and mix well.
Remove 2 Tbsp (30 ml) of the ground hazelnuts and set aside in a small bowl. Add the remaining hazelnuts and flour to the bowl and mix well until the dry ingredients are incorporated and you have a stiff dough. Work it with your hands if necessary until the dough holds together (if it is really dry, add up to one more Tbsp or 15 ml of water). The dough should NOT be sticky or too soft.
Using a small scoop or teaspoon, scoop out portions of dough and work them in your hands to create balls. (The GF dough may be too dry to roll it in your palms; I squeezed it in my fist, moving it back and forth from one hand to the other and squeezing it together each time I passed it back and forth, until it held together.) Place the balls about 1-1/2 inches (4 cm) apart on the cookie sheet.
Using your thumb or index finger, press an indentation on the top of each cookie (this may cause the outer edges of the GF cookies to crack or separate; just push them back together with your fingers).
Bake in preheated oven for 15-20 minutes, until golden around the edges. While the cookies bake, melt the chocolate in the top of a double boiler of over extremely low heat, stirring constantly. Fill each indentation with about 1/2 tsp (2.5 ml) melted chocolate, then sprinkle with a bit of the 2 Tbsp (30 ml) of reserved ground hazelnuts. Cool and devour. Makes 12-15 cookies. May be frozen.
* If you’re using metric measures, I apologize for using volume measurements instead of weight for the nuts and flours; my kitchen scale has broken, and I couldn’t wait to post the recipe! Will buy a new scale this weekend.
I recently received a copy of the newly published Clean Food by Terry Walters. The book focuses on local, whole, natural foods.
I’ve posted my review as well as recipes for Seaweed Cabbage Sauté and Banana Coconut Chocolate Chip Cookies in the “Giveaways/Reviews” section of the blog.
Look! It’s Ricki at the Vegetarian Food Fair again!
Nope, I didn’t take a spin in the Time Tunnel. Nope, I don’t have a twin sister who demonstrated a recipe at another Veg Food Fair this weekend. Nope, I haven’t figured out how to implement Einstein’s theory of relativity and traveled back in time. And nope, you did not unwittingly ingest some strange form of hallucinogen, which is now showing its effects in this blog post.
This post is simply a means to re-post last week’s Butterscotch Blondies with Chocolate Chips and Dried Cranberries recipe, which was lost when a *&%$!!! hacker broke into my blog site and hijacked the page for a few days. I contacted my service provider and they cleared it up–minus a couple of entries (and minus all your wonderful comments about the Food Fair–sniff, boo hoo!).
I’ll post another recipe tomorrow, but in the meantime, here are those blondies again. And nope, I didn’t eat them this week, either.
These are a favorite dessert in our house. They are rich-tasting, chewy, and the combination of rice syrup and maple syrup mimics a butterscotch flavor extremely well. Use the suggested cranberries and chocolate chips, or any of the variations, below.
1 cup (140 g) light spelt flour
3/4 cup (90 g) barley flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/3 cup (80 ml) brown rice syrup
1/3 cup (80 ml) pure maple syrup
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
1 Tbsp (15 ml) pure vanilla extract
1/4 tsp (1 ml) rum or butterscotch flavoring (optional)
1/2 cup (100 g) non-dairy chocolate chips
1/3 cup dried tart cherries (45 g) or cranberries (40 g)
Preheat oven to 350F (180C). Line an 8” (20 cm) square pan with parchment paper, or grease well and then flour the pan (flouring is essential, as the blondies tend to stick to the bottom of the pan without the parchment).
In a medium bowl, sift together the spelt flour, barley flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the brown rice syrup, maple syrup, oil, vanilla and flavoring (if using) until well blended. Gently stir in the chips and cherries.
Pour the dry mixture over the wet and stir to blend. You will have a fairly thick and sticky batter. Turn the batter into the prepared pan and smooth the top with a rubber spatula.
Bake in preheated oven for 20-25 minutes, rotating pan about halfway through, until a tester inserted in the center comes out just barely clean (a moist crumb or two is fine). Take care not to overbake, or these will dry out! The batter will fall a little as it cools; this is as it should be. Allow to cool completely in pan before cutting into squares. Makes 16 squares. May be frozen.
Variations: use 1/3 cup each pistachios (or nut of choice) and dried cranberries, or replace the cranberries with raisins and add about 2 tsp (10 ml) freshly grated orange zest.
First of all: Wow. I am truly bowled over by the enthusiastic response to the giveaway, and thrilled that so many of you would like my cookbook! Thanks, all, for your entries and your comments. I have been slow in responding to comments, but have read them all and will respond to any questions later today. (Oh, and the contest continues until May 15th, so if you haven’t entered yet, you still can!)
I did want to clarify one point about the recipes, though: while there ARE some gluten-free recipes in it (about 25%), the book does not include gluten free recipes exclusively. Spelt does contain some gluten–though about 30% less than wheat–and it is often suitable for people with gluten sensitivity such as myself. Most of my recipes employ spelt, barley, or oat flours (much like any of the desserts on this blog). I thought it important to mention this, in case some of you are expecting a gluten-free cookbook (that will have to be next time!)
[My typical dinner these days: raw collard rolls with bean spread; fresh tomato; green beans. No wonder there are no new recipes!]
I’m afraid I don’t have a new recipe for you all today, as much as I’d intended to post one a few days ago. After a whirlwind high school reunion last weekend in Niagara Falls, I came home to discover that the charming candida in my system was being its opportunistic self and took advantage of my slightly altered diet and shift in regular routine while away from home. Ever since I got back, I’ve been feeling sapped of energy and spending more hours in bed than Sleeping Beauty (no prince for me, though. . . unless you count Chaser licking my ear as a magical “kiss”).
(“But Mum, I have to keep licking your ear! All beauty aside, how else am I supposed to let you know it’s time for a walk?”)
My (conventional) doctor has now prescribed an oral anti-fungal medication for me, something about which I’m not at all pleased (even though it does confirm candida as a culprit), but which, it seems, is entirely necessary since virtually none of the other methods I’ve tried have worked. On the ACD site where I found my current diet, they do caution that a candida problem can never be entirely eradicated with diet alone; so I’m okay with the pills. I will see my naturopathic doctor next week, so perhaps he’ll have a new idea.
In the meantime, I am determined to continue with the regime, and have faith that it will take effect eventually, bringing about a healthy change–as it did the last time I followed this diet (for a duration of two years!! Let’s hope it doesn’t take that long this time round). The only bright spot so far is that the weight-loss lull has finally been shattered: as of this morning, I’ve lost 17 pounds (7.7 kilos) since I began the diet on March 9th (just about 8 weeks). My weight hasn’t been this low since 2003. Yowza!
[Butterscotch blondies with chocolate chips and dried cherries]
I did bake some goodies from Sweet Freedomfor the gang at the reunion, though (still can’t resist baking something for any gathering!). There were about 60 of us. And while I’m still in regular contact with my own (female) friends from that era, such as Sterlin (who flew in from England to room with me!), the Geminis, Phil, Babe, and so on, I haven’t seen any of the guys since grade eleven (the highest year of high school in Montreal). And when I did finally see them–Quel Surprise!
[Miniature orange-cranberry scones]
There were a few blank stares as I first spied some of the men, but once they introduced themselves, it was easy to spot the sixteen year-old in the forty-something faces and there were hugs all around. Within minutes, we all assumed our old, familiar camaraderie and went on to enjoy a raucous weekend with tours of the Falls, karaoke (I didn’t sing, but Sterlin and I did hop on stage as backup “dancers” for a pair who sang “Addicted to Love”), and a goodbye brunch complete with awards for everything from “Guy you’re most surprised is a parent” to “Person who brought the most photos of family” (that was Sterlin).
[Easiest Almond Cookies--grain free and gluten free]
Am I glad I went? Absolutely. I reconnected with a couple of people with whom I’d been very close in high school, and with whom I’m sure I’ll be in touch once again. And it was terrific to hear, “You haven’t changed a bit! I’d recognize you anywhere!” repeatedly, despite my own sense that I’d changed dramatically in the past 30 or so years. There’s already chatter on Facebook about the next reunion!
[Chocolate Mint Chocolate Chip Cookies]
For the next little while, my posts may be a bit less regular or more infrequent than usual, as I feel I need to concentrate a bit more diligently on regaining my physical health and equilibrium. I will still be cooking, though, and will post recipes whenever I have them! And I’ll continue to read all your blogs and comment whenever I can.
[Ultra-Fudgy Brownies]
As always, I am deeply grateful for all of you out there who read this blog and continue to provide support and comments. Because of all of you, these health issues have been made to seem manageable. Now it’s time to really kick that candida’s butt once and for all!
[After yesterday's somber ACD-focused post, today it's time for. . . cookies!]
I remember reading an article several years ago in a popular magazine that theorized about which males epitomize the term, “sexy.” Since they sought out trends rather than individuals, the likes of Brad Pitt, George Clooney, Johnny Depp et al were all immediately disqualified. In the end, whom did they decide was the sexiest type of man? The Cowboy.
Yep, little lady, you heard me right: those rugged, ruddy men sporting wide-brimmed hats, faded bandannas, checkered shirts, washed-out jeans and pointy-toed boots. And let’s not forget unkempt, greasy hair, calloused hands with dirty fingernails, mud-crusted clothing, and tobacco-stained teeth. Oh, they’re sexy all right; I mean, if being able to lasso a sweet, saucer-eyed, helpless calf and tie up its hind legs with your bare hands isn’t sexy, well, what is? (Clearly, I was not alone in my skepticism; I have no doubt the author of Brokeback Mountainintended to challenge the stereotype as well, or he wouldn’t have set the first major Hollywood gay love story–now that’s a string of adjectives, isn’t it?–in cowboy country).
Well, I have nothing against cowboys, really, but must admit I’ve never found them very appealing on a romantic level. (Now, a firefighter, well, that’s an entirely different story. . .right on, Denis Leary!).
We could also consider the full roundup of cowboy-related foods. Remember that great scene in Mel Brooks’s Blazing Saddles? Baked beans heated on a skillet over an open flame. . . yum! Or how about a hash browned breakfast topped with eggs, under the open skies? (Oooh, that reminds me of my own Cowboy’s Tempeh Hash recipe–must post!). And eclipsing them all by a Texas mile–are Cowboy Cookies.
Let me take a step back here, and leave the cowboys–er, in the dust, so to speak–for a moment.
I’m fairly certain that most of you, by now, have heard of Toronto’s own jae steele, holistic nutritionist and cookbook writer extraordinaire. Jae’s book, Get It Ripe, was an instant bestseller both because it contains a plethora of yummy recipes and because it offers an encyclopedic introductory section (almost half the book) dishing up healthy nutrition, whole foods ingredients, cooking methods, and so on. I’m guessing many people who love the recipes also purchased the book as a handy reference guide to healthy eating.
I first met jae several years ago when I taught a practicum at my nutrition school alma mater. Because we both attended the same school, we share a similar philosophy toward food, and I feel very comfortable with all of jae’s recipes. Like me, jae worked as a vegan baker in a restaurant before embarking on her cookbook. So I thought it might be fun to bake up one of her dessert recipes.
That’s when my eyes alighted on her Cowgrrrl Cookies, a crisp-and-chewy blend of oats, chocolate chips, nuts, raisins, and a hint of cinnamon–sort of what you’d get if you bred a classic Dad’s oatmeal cookie and a Chocolate Chip cookie mama. I knew I wanted to try them. The result was, as expected, spectacular–a dense yet chewy cookie studded with a variety of textures and flavors, from soft and melty (chocolate chips) to sweet and pliable (raisins) to slightly smoky and nutty (walnuts). The dough itself baked up, bronzed to perfection (sort of like a shirtless cowboy, no?), light and crisp on the edges while maintaining a certain moist, taffy-like chewiness in the center. Yee-haw!
When I subsequently researched the original Cowboy Cookies (from which jae took her vegan inspiration), I discovered that no one has actually determined the origin of their name. One article declared they were so good, “They’d cause a stampede!” while another suggested that the confections “are so dense and full of ingredients that they could feed a cowboy for a week.” Either way, the original is brimming with butter and eggs–not exactly suitable to the DDD brood–so I was happy to go with jae’s delectable vegan, spelt-based version.
Yessiree, I brand these the best rustlin’, best tastin’, best health-supportin’ Cowgrrrrl Cookies anywhere–hot dang!
Luckily, I’ve already made these babies a few times, so I didn’t feel obliged to “test” the batch (thereby negating my entire six weeks of the ACD). These are crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts. The HH, an avowed nut lover (well, in reality he’s more of a “nutty lover”), absolutely adored these.
Forget cowboys (and their cookies), I say! I’d more likely be attracted by these any day.
With their wealth of natural ingredients and down-home charm, I thought these cookies would be a perfect contribution to Food Renegade ‘s Fight Back Fridays. Giddyup!
3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic
1 cup (180 g) Sucanat
1/3 cup (80 ml) room-temperature applesauce
1 tsp (5 ml) pure vanilla extract
Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.
In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.
Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.
Bake for 13 minutes, or until golden. Makes about 3 dozen.
This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
