Diet, Dessert and Dogs

[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 today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

[Uber creamy--with no dairy or soy!]

Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.”  As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.”  In that case, I agree: more fun to eat at home!  I do feel fortunate that there are so many great choices here in Toronto, however.  (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks.  Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine.  You’re welcome, Toronto Tourism Network).

One of the things I love about the ACD (a veto on over half the usual foods from my diet?  Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire. 

I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it?  “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside.  I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk.  Just let us eat it instead–we don’t care about the thorny bits.”)

In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks.  But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD). 

Some of you may recall the wayward patch of mint growing at the side of our house.  Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground.  I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way). 

With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.”  I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly,  papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).

The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma.  It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks).  The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber.  Just right for a light and summery meal.

While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl.  In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).

Canada AM update:  a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”). 

Creamy Mint and Pineapple Dressing or Sauce

Quick and easy, this is a versatile summer salad dressing, dip or sauce.  Try it with crudités, potato salad, or pasta.  The zucchini here lends some creaminess, as does the tahini.

1 medium zucchini, cut into chunks

1 cup (240 ml) fresh pineapple chunks

1 Tbsp (15 ml) freshly squeezed lemon or lime juice

1/4 cup (60 ml) tahini (sesame paste)

1 Tbsp (15 ml) finely ground flax seeds

1-inch (2.5 cm) piece fresh ginger, peeled and grated

20-25 fresh mint leaves (or more, to taste)

1/4 cup (60 ml) water

Place all ingredients in a blender and blend until perfectly smooth.  Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls.  Makes about 1-1/2 cups (360 ml).  Store, covered, in refrigerator for up to 3 days.

Since this contains my (very) local mint, I’m linking this post to Food Renegade’s Fight Back Fridays for this week.

Last Year at this Time: Dog Day: Where’s Mum?

Two Years Ago: Radish and Grapefruit Salad

© 2010 Diet, Dessert and Dogs

In case you haven’t noticed, we Canadians are pretty obsessed with the weather.  It rules our schedules, our wardrobes and our moods.  Wake up to sunny skies and 26C (79 F), as we did a couple of weeks ago, and it’s going to be a good day.  Wake up to glum, sodden skies, and that scowl won’t leave your face for the next 18 hours. 

The weather influences how early you have to leave for work, your choice of foot covering for the day, whether your hair will behave or not, and how long your dog-walk will be.  Good or bad, it can even inspire me to haiku:

Last week was summer.
This week, earmuffs have returned.
Oh, Canada–why?

 (If you’re in the mood for more random haiku–including the HH’s magnum opus from his childhood–see this post).

Despite the unseasonally inclement weather this week, I’ve been hankering after raw foods for some reason.  (I’ve also been dreaming of appearing on The Ellen Show, but that’s pretty much standard every week these days.)

Maybe I’m just classically conditioned to react this way at this time of year, thermostat to the contrary or not. It’s sort of like being hungry at 12:00 noon, even if I’ve eaten breakfast at 11:00 AM; my head says, “Oh, yeah! Time to eat!” and I heed the call, even if my tummy is still churning through my cereal.  (Still trying to work on that “listen-to-your-body-signals” thing).  Whatever; I decided to give in to the impulse, and whip up some broccoli hummus.

“Mum, are you suggesting that there’s something wrong with classical conditioning?  And does this mean all of our work with that nice Mr. Pavlov was for naught? But you will still give us those treats every time you ring a bell, won’t you? “

This is Gena’s fantabulous recipe, so I can’t really take  the cake  this man to be my lawfully wedded husband  the heat  the credit for it. However, I did minimally adapt it since, unlike Gena, I find it’s a rare hummus I can enjoy without a good hit of garlic included.  If you prefer yours without the added allicin, then by all means, leave it out.  I also substituted miso for the nutritional yeast, since I’m still adhering to ACD, of course. 

The recipe is perfect in its simplicity, like a classic string of pearls, or a  Henry Moore sculpture, or Jessica Simpson.  I couldn’t believe how quickly it came together, and how scrumptious it was.  The zucchini confers both smoothness and creaminess, just as it does in Gena’s remarkably delicious zucchini dressing (which I’ve been making almost daily for the past couple of weeks) as well; and the tahini provides a bit more density and heft for spreading.

Even if you’re not a fan of broccoli, you’ll likely enjoy this, as the flavor is tempered by the tahini.  I’ve had the hummus spread on a raw collard wrap and on rice cakes–both work beautifully.  And between the broccoli and tahini, you’re getting a nice hit of calcium in each serving. All in all, a bowl of yum.

And if you squint really hard at that photo up top, you can pretend it’s a poetry-inspiring photo of  the sun, its rays emanating warmth and sunny dispositions across our Canadian skies this morning. 

Gena’s Raw Broccoli Hummus (ACD Phase I and beyond)

adapted from Choosing Raw

This quick and easy spread is a perfect alternative to standard hummus, especially if you’re trying to reduce starchy foods.  And since the main ingredients are broccoli and zucchini, you can even enjoy a little more than you would the regular stuff–without worrying about the calories.

1-1/2 cups (360 ml) raw broccoli, chopped

1-1/2 cups (360 ml) raw zucchini with skin, chopped

1 medium clove garlic, minced

1/3 cup raw tahini (sesame paste)–use regular, as I did, if you don’t mind that the recipe isn’t entirely raw

1 Tbsp (15 ml) mild miso*

1/2 tsp (2.5 ml) cumin

3 Tbsp (45 ml) freshly squeezed lemon juice

fresh ground pepper, to taste

olive oil, for drizzling

Place the broccoli and zucchini in a food processor and process until almost smooth.  Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings.  Serve immediately or refrigerate. Makes about 2 cups.  Will keep, covered, in refrigerator up to 3 days.

*NOTE: For ACD Phase I, use Bragg’s instead of miso.

Last Year at this Time: Virtual Vacation by the Sea and Appetizers for Two

Two Years Ago: French Toast Soufflé with Summer Berries (pre-ACD recipe)

© 2010 Diet, Dessert and Dogs

It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup! 

When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets.  But we had no idea so many of you also adored the ruby root as much as we do! 

We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received.  And so many beet based dessert recipes–you folks sure know the way to this girl’s heart. 

Thanks to everyone who participated in this, our first, event.  We’re looking forward to many more great roundups of your recipes!

And so, let’s get right to it.  Feast your eyes on these amazing beet-based dishes: 

The Sweet:

Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice.  The bread is gluten free and easily made vegan.

Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna.  The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free. 

Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California).  She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free. 

Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet.  What could be better? Vegan, sugar free and gluten free.

Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).

My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.

And the Savory:

Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry.  This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.  

Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.

Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event.  Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free. 

Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.

Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens.  Alisa thinks the beet greens in this dish confer a mild flavor, like spinach.  And the beet “pepperoni” smells just like the real thing as it cooks!  Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.

These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory.  Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.

Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings.  And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).

Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine.  It’s gluten free, sugar free and dairy free and vegan.

Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations.  It’s also gluten free, nut free, and vegan.

Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets:  the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:

She also served up this magical savory Beet Salad with Chivey Dressing that’s vegan, gluten free, sugar free and nut free:

Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers!  The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.

Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free. 

Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet.  Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.

My own savory contribution was the Beet Burger recipe I used to kick off the challenge.  These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.

Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix! 

(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)

Ingredients:

1   tablespoon finely grated raw beet

½  cup cooked oats (quick or regular rolled oats)

1   cup uncooked oats (quick or regular rolled oats)

½  cup walnuts, coarsely ground

¼  cup almonds, coarsely ground

2   tablespoons chopped pumpkin seeds

1   tablespoon Vegix seasoning or instant vegetable bouillon

¼  cup minced carrot shreds

¼  cup minced celery

¼  cup minced onion 

1   teaspoon dried basil

½  teaspoon Dad’s Seasoning Original Blend

¼  teaspoon dried thyme

¼  teaspoon dried rubbed sage

¼  teaspoon dried minced garlic

¼  teaspoon mustard powder 

2   tablespoons soy sauce or tamari (gluten-free)

1   tablespoon water

Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.

Blend well until it has the look and consistency of ground beef.  Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.

Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.

Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings.  Makes 6-8 burgers depending on size.

* * * * * * * * * *

Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.

[The final recipe, here with olives, green onion and almond feta]

I’ve seen it mentioned on twitter.  I’ve noticed it in passing on other blogs.  I’ve gone to their pages and read them.  But sorry, folks, I still don’t get it.

Question One: What’s the Big Deal with Formspring Me? 

Personally, I’d rather springform (pan) me.  Then, at least, I’d have cheesecake when I was done.

Of course, I do understand the appeal of asking a blogger questions about her/himself; we all like to learn a little more about fellow bloggers’ personalities and personal lives.  (When I first started blogging, memes were all the rage, and I happily participated.  In a way, they accomplish something akin to Formspring, since they answer previously unanswered questions.) But what’s wrong with asking questions the old-fashioned way, through a blog comment, email, or social media?  (Okay, maybe those methods aren’t so old-fashioned after all.  But an inquisition, interrogation, jury duty interview or Miss Universe Pageant have all been done before).

So please, go ahead, ask me anything! (Like, for instance, what’s up with Kara DioGuardi on Idol this season? I mean, canoodling with Simon? Drooling over Casey?  Crying??)  Or perhaps you’d like to know: how did I make this inimitable cheese bread?

[An early attempt:  higher, but too moist in the middle.]

Question Two: Why Am I Craving Bread All of the Sudden?

Now that I’m following Phase II of the ACD (almost a month with a “moderate” score on the ACD questionnaire!  Whoopee!), I’m allowed certain new grains and the occasional flour product.  Needless to say, I’ve been going to town baking again.  And though the sweet side of the recipe folder may remain a little neglected for a while, I’m perfectly happy to play with savory.

I’m not sure why I ended up with a hankering for this type of meal-in-a-loaf (or any bread, really), since  I’ve never been a fan of these floury foods in any form. I rarely consume sandwiches (in fact, you’ll find but one mention of a sandwich on this blog, and only two recipes for breads).  The idea of white bread–even a really good, crusty Italian ciabatta or French baguette–leaves me feeling “meh.” Now, give me a dense, hearty pumpernickel or a moist, tawny rye, and I’m there.  These were the kinds of breads we had in our house growing up–straight from my dad’s butcher shop (in an area where ethnic bakeries abounded); bread was something substantial, hefty, and dense; bread could double as a doorstop, or a means of self-defense (sorta like my confiscated keychain).

Recently, I completed testing for an upcoming review of Celine and Joni’s amazing  500 Vegan Recipes (on the blog soon!)  and found myself with some leftover ”veganzola” cheese (the HH and I both loved it, and indeed enjoyed it for a few days in a row, but the recipe yields a huge amount).

Contemplating what I could do with the cheese, it suddenly hit me: “savory bread!”

Question Three: So How Do You Get the Caramel into the Caramilk Cheese into the Bread?

[Starting out with cheese filled savory muffins]

I thought it would be cool to enclose pockets of cheese within the bread so that each slice revealed a coin of the creamy stuff along with other savory goodies such as olives and green onions.  But how to accomplish this feat–how to prevent the cheese from melting and dissipating into the bread, effectively disappearing?

I baked up an early batch in muffin form, simply to test the theory; would the cheese remain distinct from the batter?  The answer was, clearly, “yes.”  And these savory muffins make a great breakfast accompaniment.

I thought the bread would be more visually appealing, however, as a single loaf, so that’s what I tried next (told you I had lots of cheese left over!).  Doubling the muffin recipe resulted in a huge slab, but one that required almost 2 hours to bake–and the middle was still a little too moist at that point.

Back to the flouring board.

[The final product: whole loaf success!]

Finally, I tweaked the recipe and proportions (while preserving the same ratios of ingredients–thanks, Michael Ruhlman!) to create a loaf about 3/4 the volume of my first attempt.  This one baked up beautifully in just over an hour.  I could barely wait for it to cool before tasting it–and when I did finally sink my teeth in, oooh mama!  Success!

The combination of tangy, salty cheese; briny, marinated olives; and delicately pungent onion was divine. The cheese remained soft within the moist, dense bread, punctuating each slice with a warm pillow of creaminess.  Manna!

Question Four: Sure, I May Have Liked It, But Are My Tastebuds Skewed From Being on the ACD for So Long?

As I sliced up the bread to photograph it for the blog, the HH observed from across the room.

“What is that?” he asked.

“Cheese bread with olives and onions,” I replied, crumbs dribbling from my mouth.

“Yeah, but it’s veeee-gan cheese, right?”

“Yup.”  (munch, munch).

He watched me scarf down the first slice and reach for another.  “Okay,” he conceded as I bit into it, “let me have a taste.”  I handed over a corner of the slice.

He chewed contemplatively.  “Hmm.  Not bad,” he said.  He broke off another piece from the slice and gobbled it up.  Then he reached for the bread on the table.

“You can’t eat that yet–I have to take a photo,” I said.

“Well, hurry up,” he scowled, “this is really good.”

And that, dear readers, is when I knew:  if an omnivorous, cheese-loving, gluten-eating, generally ornery and skeptical male wanted to chow down on this GF and vegan bread, I had a real winner on my hands.

Question Five:  So What Are You Waiting For? Go Bake Bread!

Last Year at this Time: Please Standby

Two Years Ago: Butterscotch Mousse Pie

© 2010 Diet, Dessert and Dogs

I know; who says things like, “It’s the berries” any more?

Okay, well, I admit that I do.  I also say “take umbrage” (and said it even before I knew the Harry Potter connection), “just chillaxin’“ and, sometimes, “the cat’s pyjamas” (but only when I feel like teasing The Girls).

But honestly, this recent revision in my diet that now permits the occasional appearance of fruits like raspberries, black berries or blueberries is, indeed–well, the berries.

After my recent success with a stevia-sweetened upside down apple pancake, I decided to go one step further and aim for muffins.  Unlike the pancake, these babies are portable as a snack, or even breakfast (not that a holistic nutritionist such as I, who always spends enough time preparing and eating proper meals , ever has to eat on the run–say, in my car, for instance, as I drive to a dentist appointment because I’m so totally overscheduled and behind on work that I was up until 12:47 that very morning marking student assignments and then slept through the alarm and hit “snooze” twice before rushing out of bed and waking the HH while shrieking, “I’m going to be late for the DENTIST!” as I dashed into the shower, dressed at record speed and headed out like Bugs Bunny’s tasmanian devil on the hunt for prey, pausing just long enough at the kitchen counter to grab a muffin–no, no, goodness me, I never have to resort anything like that!). 

After I received my healthy baking kit this week, I got to thinking about baking muffins that I’d be allowed to eat.  These lemon-blueberry lovelies are light yet dense, providing a moist, airy crumb that’s just right as a backdrop for organic blueberries that have been scattered hither and thither (I also say things like “hither and thither, apparently).  I used dried blueberries (sweetened only with apple juice) and so felt they’d be acceptable as a treat on this phase of the ACD.  If you prefer, use fresh or frozen berries (but don’t thaw the latter before stirring into the batter).

I may have mentioned before that I regularly bake muffins or quick breads so the HH has something healthy at work alongside his coffee each morning (hmmm. . . . I wonder if the organic, whole foods ingredients in my goodies cancel out the hydrogenated fats and chemicals in the coffee whitener at the office?  Naw, didn’t think so).  Now, he long ago became accustomed to whole spelt flour and natural sweeteners instead of wheat and sugar, but how would he react to GF flours and stevia?  Only one way to find out. I went to work.  By the time the HH returned home from his day at the office, the house was infused with the heady aroma of lemon zest.

“HH, honey, how about a taste of a delicious, yummy, moist lemon-blueberry muffin?” I asked innocuously. He stopped to look at me.

“It’s one of those weird candida things, isn’t it?”

[Freeze frame on Ricki's face.  The Dilemma:  does she lie and only later tell him what's in the muffin, after he eats it?  Or does she tell him the truth, and risk his refusal to even try?]

“Candida things aren’t weird,” I said, and left it at that.

“Okay, I’ll take a taste. . . .”  I stared intently. He nibbled on the muffin’s domed top.  This was followed by another nibble, then a fuIl bite, which was followed by a second, and a third. . . before I knew it, the muffin was gone!

“Hmm.  Lemony.  And the blueberries taste pretty sweet. ”  He began to rummage around for another.  Sweet Success! 

Even if you haven’t worked with stevia before, I bet you will enjoy these as a light, not-too-sweet breakfast treat or snack.  Seriously, they’re far out. A gas. Just swell.  And the berries. 

And Happy Hannukah (or, if you prefer, Chanukah) to everyone who celebrates!

Last Year at this Time: Flash in the Pan: Blended Hot Cereal

Two Years Ago: Mostly Raw Chocolate Truffles

© 2009 Diet, Dessert and Dogs

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.

Butterscotch Blondies with

Chocolate Chips and Dried Cranberries

from Sweet Freedom

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. 

© 2009 Diet, Dessert and Dogs

Last Year at this Time: Banana-Berry Breakfast Cakes

[Quick reminder: Don't forget to go here and enter my contest to win chocolate or treats from my upcoming cookbook! You've got until January 30th to enter.]

Over the past couple of years, the HH and I have developed a fairly steadfast routine: every Tuesday at mid day, we connect for a hefty serving of afternoon delight. (No, no debauchery, silly! Forget the cheeesy song.  I’m talking about afternoon culinary delight).  To wit, food. To wit, Japanese food. To wit, Sushi. 

As our own unique twist on “date night,” we have “date lunch”:  at a little sushi bar near the HH’s place of employ, he feasts on various species of marine life (well, I suppose that would more properly be “marine after-life”), and I enjoy some of the best vegetarian sushi I’ve ever tasted.  While clacking chopsticks, slathering wasabi and dipping into soy sauce, he reports on his recent work projects, while I regale him with anecdotes about The Girls’ antics. We eat, we laugh, we fight over who gets the last piece of pickled ginger, and then we kiss goodbye and go about the rest of our day.  It’s a lovely interlude in an otherwise bland workday. 

Well, a few weeks ago at the habitual time and place, I was devastated to discover that the establishment had unceremoniously changed owners.  Oh, the new folks are nice enough, but the distinctive sheen of the place had definitely tarnished. (The new vegetarian option consists of 8 pieces of cucumber and avocado maki.  Now, how could they possibly think vegetarians want 8 identical pieces of a single variety, when the HH gets a full dozen varieties of raw, slimy oceanic tidbits on his plate?).  Haven’t these people heard of the expression, “If it ain’t broke. . .”?   Harrumph.

Being fairly close to Toronto’s Chinatown North, we opted that day to try one of the many Asian restaurants in the vicinity instead.  I assumed I’d have no trouble finding plenty to eat. 

Well, you know what they say about assumptions.  (No? It’s even too puerile to repeat here.  But there are plenty of others out there who’ll tell you.) I sat down feeling peckish. Perusing the menu, I quickly discovered there was precious little I could consume save steamed veggies and rice.  (Not that there’s anything wrong wtih steamed veggies and rice, you understand, but I get plenty of those at home–and certainly don’t feel like driving halfway across the city and dishing out restaurant prices for someone else to throw them on a plate for me). 

Yes, every single dish contained at least one ingredient I can’t eat. The few animal-free options all contained wheat (another no-no). Listed under “Vegetable Dishes,” we had Vegetables and Ground Beef; Vegetables and Pork Stir-Fry;  Egg Noodles with Vegetables; Chicken and Shrimp with Vegetables.  Even the “Vegetable Dumplings” contained ground pork.  Argh!  (And another “harrumph,” just for good measure. ) Would I have to sit there starving*, I wondered, while the HH gorged himself on beef, chicken, and pork-laden vegetables?

 And then, I noticed these:  Scallion Pancakes.  Simplicity itself, these pan-fried cakes studded with rings of shiny green onion were cut into four triangles, served with a variety of dipping sauces.  Humble, yet divine; my mouth began to water. And then, I realized:  they were made with wheat flour.  Which I am not supposed to eat. 

True, my wheat sensitivity induces heartburn, bloating, and sometimes an achy stomach a couple of hours after ingesting it.  True,  wheat encourages my inflamed sinuses to close up shop entirely, forcing me to pant through my mouth like a dog in July.  True, any sane person in my situation would have passed on the wheat. Also true?  I was hungry.  Those pancakes were the sole item on the menu that appealed to me. I ordered them.

And, by golly, I loved them! (Well, for about 10 minutes, after which a volcano erupted in my chest, my stomach inflated like a beach ball, and my nasal passages sealed up like a mine shaft collapsing). 

After reading about Madhur Jaffrey’s World Vegetarian several times on Lisa’s blog, I finally picked it up from the library a few weeks ago.  And wouldn’t you know–right there, tucked near the back of the book, was a recipe for Chinese Scallion Cakes!  I was elated.  Since the entire recipe contains only five ingredients (two of which are salt and pepper), I felt pretty certain I could adapt these with (Ricki-friendly) spelt flour instead of wheat.  I did, and guess what?  They replicated the restaurant variety almost perfectly. 

The HH and I were so smitten with the results that we polished off two pancakes just on their own, with no accompaniments.  The second time round, we used them as a base for leftover dal, and they were spectacular.  I’m not generally a fan of salty foods, but something about the combination of salt and browned green onion (or would that be green browned onion?) is heavenly. 

I toned down the fat content by simply brushing the raw pancakes with olive oil (instead of following the original directions for filling a frypan with the stuff, as if drawing a bubble bath or something).  The results worked out pretty well, I’d say, as I couldn’t tell the difference in taste.

These boasted a crisp and even somewhat flaky exterior, with chewy insides punctuated here and there by the partially caramelized green onion.  My only regret is not having coarse sea salt in the house to sprinkle on top, as it would have made for a more photogenic bread.  (You’re actually meant to sprinkle the salt into the batter, anyway–but I forgot, so scattered it on top once the bread was cooked).

I’ve copied the recipe exactly as written because the method is quite particular.  It appears long and complicated, but once you’ve made them once, you’ll see how easy it is to prepare these wonderful savory cakes at home. I’d even whip them up for a quick lunch–except not on the days I meet the HH, of course. 

(Oh, and I made these again this morning, in honor of Chinese New Year.  Happy New Year to all who celebrate on Monday! )

*Clearly, not literally. But in terms of gustatory satisfaction, for sure.

Last Year at this Time: Sweet Potato Fries, Three Ways (and Miso Gravy)

© 2009 Diet, Dessert and Dogs

Today began like most other mornings:  a wet, cold nose against my ear (that would be Chaser, not the HH) rousing me from sleep; a quick (warm, dry) kiss to the HH; and popping (okay, more like fizzling) out of bed before stretching, going through the usual ablutions and tramping over to the office to turn on the computer and check out some blogs.  For our lazy Sunday morning (after shovelling the additional 15 cm./ 6 inches of snow that arrived overnight, of course), I thought I might make some pancakes for breakfast–maybe banana; maybe apple.

Then I read Ruth’s Hannukah (or, for us Canadians, Chanukah) post and before I knew it, I was craving potato pancakes (aka latkes). 

Which is weird, because I hate latkes.

Let me explain.  Over the years, I’ve sampled many different kinds of potato latkes in many different kitchens; and I can honestly tell you I haven’t enjoyed a single one. (Sorry, Mrs. D who kindly invited me to her Rosh Hashanah table back in university; sorry, all my friends who’ve been generous enough to share; sorry, Aunty M. and CBC; sorry, all those caterers whose miniature pancakes I’ve sampled at festive tables in the past). 

Given that I adore home fries and even hash browns, this latke enmity always seemed odd to me.  But whenever I’d try again, the results were the same: the pancakes in question were very heavy, very greasy, and fairly bland, with a high-gloss exterior and mushy, mealy insides.  Was I missing something?  Is there some kind of Freemason-like secret latke society that knows something those of us using the regular latke recipes don’t know? Or was I simply hanging around with horrible cooks?

Whatever; I decided to change all that this morning.  That plate of latkes (and the explanatory article that Ruth included, as well) simply caught my fancy, and I had to have latkes!

After a quick tour using Veg Blog Search, I uncovered a large selection of options.  There were traditional potato latkes, those made entirely from sweet potatoes,  traditional latkes with cool toppings, and a whole bunch of trail-blazing atypical latkes. I decided to base my own version on Bryanna’s fat-free potato and sweet potato pancakes.  I loved the combination of both types of spud, both for color and nutrition, and I thought a lower-fat version would be good at this time of year as well (I did add 2 Tbsp./15 ml. olive oil to the mixture to enhance the flavors a little).  This was also the perfect excuse to use my cast iron skillet yet once more–something I’ve been doing at every available opportunity the past few weeks as I endeavor to render it truly non-stick (so far, no luck).

I’m happy to report that the Latke Loathing has been vanquished, once and for all! (Must have been those sweet potatoes). The HH was also a fan.  We had ours with a slightly unconventional topping, a balsamic-fig sauce that was given to me a few weeks back  (more typical accompaniments include sour cream or applesauce).  What a fabulous combination!  The cakes were decidedly not mushy, as I remembered latkes of old; they were crispy on the outside and supple on the inside, the potatoes just cooked.  They held together beautifully and offered up an alluring aroma of caramelized onion and fragrant dill as they were grilled. With the sweet-tart contrast of the fig sauce slathered over the top, these were the perfect Sunday breakfast. 

Now, it seems the Sunday pancake options are limitless. So glad I start my days the way I do. 

To those who celebrate, Happy Hannukah!  (and Hanukkah, AND Chanukah!)

Two-Toned Potato Latkes

adapted from Notes from the Vegan Feast Kitchen

While we ate these for breakfast, latkes are more often eaten as a side dish or appetizer with savory foods.  They’re great both ways.

3 small white or Yukon Gold potatoes, scrubbed and grated

1 medium sweet potato, peeled and grated

1 large onion, grated

2 Tbsp. (10 ml.) extra virgin olive oil

3/4 cup (110 g.) kamut flour or (100 g.) whole spelt flour

2 tsp. (10 ml.) baking powder

3/4 tsp. (7.5 ml.) fine sea salt

1 Tbsp. (15 ml.) finely ground flax seeds

2 Tbsp. (10 ml.) water

1 tsp. (5 ml.) garlic powder

1 Tbsp. (15 ml.) dried dill weed

1/2 tsp. (2. 5 ml.) smoked paprika

Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander.  Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can.  Place in a large bowl.

Grate the onion and add it to the potato mixture along with the remaining ingredients.  Mix together very well, using your hands if necessary.

Heat a cast iron or other nonstick skillet over medium heat.  Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat).  Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden.  Keep pancakes warm as you continue to cook them.  Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.

Last Year at this Time: Last Minute Christmas Cookie [Sugar-Free Sugar Cookies]

© 2008 Diet, Dessert and Dogs

*Or, Merry Christmas, Charlie Brown. Now Eat Some Delicious Spread.

[There's just nothing like a homemade gift for the holidays.  This year, with the purse strings a little tighter than usual, I'm determined to make at least a few in my kitchen--and thought I'd share my ideas in case you'd like to partake, too.  ]

I know that pretty much everyone in the blogosphere (well, and the rest of the galaxy, too, come to think of it) has already made this spread.  But hey, I’ve always been a late bloomer.  And now, I’ve finally tried it, too.  And it is so *&$@!% good that I had to include it as this (penultimate) Gastronomic Gift this year.  (I’ve got one more planned, as long as we can shovel ourselves out of the *&$@!% 25 cm. (just under a foot) of snow that battered the city yesterday and I can get to the store).

Pumpkin butter is the perfect means to use up cooked pumpkin (or squash, to those of us in North America).  It’s a great nut butter substitute if you’re trying to reduce fat and calories.  Or if, like me, you’ve once again allowed the insidious holiday-time profusion of chocolate and chocolate-coated/ chocolate studded/ chocolate-molded/ chocolate-frosted/ chocolate flavored/ chocolate filled/ chocolate-related-in-any-way desserts that seem to reproduce of their own accord on countertops and dining room tables and candy dishes and office desks and buffets and coffee tables and bar tops and glove compartments and pockets and dessert menus to override your (wobbly at the best of times) self control, and you find that you’ve now consumed more chocolate in the past two weeks than the entire GDP of a small country, more than Big Brother’s secret stash in 1984, more than the exports from Switzerland at Valentine’s Day, more than the full contents of Willie Wonka’s factory–more, really than you’d rightfully expect any normal human being to ingest under any circumstances whatsoever in a lifetime, except maybe under threat of torture. 

What? You mean it’s just me?

For some strange reason, I felt the need for a break from chocolate for a while (ahem). Now that I’ve made my own pumpkin butter, I can join the chorus and say that I, too,  am  smitten.  It’s the perfect accompaniment to pretty much any carbohydrate with a flat surface (or even a somewhat bumpy one–have you tried this on rice cakes? Divine.) 

But I must admit that my favorite use for the butter isn’t on toast, or a muffin, or pancakes, or any other solid food.  I think I love it most blended (using my hand blender) in a tall, cold glass of almond or soymilk.  Yum-mers!

It also makes a fabulous hostess gift, of course, and a wonderful last-minute present; it’s the perfect way to use up that final can of pumpkin purée that’s been biding its time in your cupboard since Thanksgiving. 

This recipe (the ubiquitous allrecipes version) makes a pretty big batch, so you can scoop some away for home use and still fill two or three pretty little gift jars with the stuff to give away.   If you can bear to part with it.

Oh, and there are still four more days to bid on some amazing prizes from Menu for Hope! Hop on over to the main donation page and give it a go!

Pumpkin Butter

adapted from AllRecipes.com

 Try this lovely alternative butter anywhere you’d spread jam or nut butter.  It’s got no fat, with the bonus of holiday spices all year round.

3-1/2 cups (about 820 g.) cooked, puréed pumpkin

3/4 cup (180 ml.) apple juice [but personally I think OJ would be great in this]

2 tsp. (10 ml.) ground ginger

1/2 tsp. (2.5 ml.) ground cloves

2/3 cup (160 ml.) agave nectar (light or dark)

2 tsp. (10 ml.) ground cinnamon

1 tsp. (5 ml.) ground nutmeg

Combine all ingredients in a medium sized pot.  Heat over medium-high heat until mixture boils; reduce heat to low and continue to simmer, stirring very frequently, until the mixture is thick and has darkened (the original recipe said 30 minutes, but mine took a bit more than an hour).  This might also be a good time to pull out that old splatter screen if you have one, as the mixture tends to boil and pop a bit (my walls needed a good wipe-down after I was done).

Pour into clean glass jars and store in the refrigerator.  Makes about 2 cups (500 ml.). Will keep at least 3 weeks in the refrigerator.

Other Gastronomic Gifts:

GG I: Fudge Two Ways

GG II:  Brandied Apricot-Ginger Spread

GG III: Marzipan-Topped Shortbread **Note: the original recipe was somehow transcribed incorrectly–please use the current version with the correct amount of flour!!

GG IV: Jam-Filled Turnovers

GG V: Tutti Fruiti Christmas Cookies

GG VII: Chocolate Macaroons in a Flash

Last Year at this Time: Holiday Cranberry Chippers

© 2008 Diet, Dessert and Dogs

* Or, Ricki Finally Decides to Get Political

[There's just nothing like a homemade gift for the holidays.  This year, with the purse strings a little tighter than usual, I'm determined to make at least a few in my kitchen--and thought I'd share my ideas in case you'd like to partake, too.  ]

[Dig those green threads of lime zest in there!  Red and green--how festive!]

I bet you can tell from the title alone that this is a retro recipe.  For me, the name “Tutti Fruiti” brings to mind Mrs. Cunningham’s kitchen on Happy Days, or Leave it to Beaver, or Doris Day. I mean, it just sounds so Barbie doll. . .so potroast-and-mashed-potatoes. . . so poodle skirts and bobbysocks. . . so 1950s Housewife.  Or does it?

Maybe it’s just me, but just when did feminism get such a bad rap? (Oh oh–I’ve uttered the “F-Word”!! I can hear the roar of footsteps as droves of my readers hightail it for the exit).  But seriously.  I happened to grow up during a time of great social change for women, when being able to make our own choices and earn our own money was still a novelty, one that was both thrilling, and ground-breaking.  (Hmm.  Sort of reminds me of the excitement in the air over recent political developments, too).

These days, I’m sensing a backward shift in attitude all over the media. It makes me sad to think that young women today feel they can’t embrace independence and self-sufficiency without giving up everything old-fashioned at the same time.  Claims of Grrrrrrl power from hyper-sexed, no-unmentionable-flaunting, party-hardy starlets who trumpet liberation but are really just craving male attention are just one facet of the problem. You know that social attitudes have really shifted when they hit your soap opera.  As The World Turns (my own indulgence, as I may have mentioned before) may have one of the first gay story lines on daytime, but they seem to have abandoned their women back in the fifties.  

Case in Point: Jack and Carly. Here’s a sample:

Carly [to her ex-husband, Jack]: What?  You spent the $5000 intended for our son’s boarding school tuition on your new wife-to-be’s wedding dress??!!

Jack: Don’t worry, Carly, I will make sure our kids are taken care of.

Carly: I’m warning you, Jack, you’d better not squander your money on that woman.  If our kids have to suffer because you can’t pay for them. . . well, I promise you, I will make your life a living hell.

Jack: I told you I’d take care of it, Carly, and I will!  [storms off in a huff.]

Does anyone else read that dialogue and wonder, “Um, excuse me, but where is Carly’s portion of that tuition?” Why isn’t she also contributing to her son’s schooling?  And before you hurl epithets at my insensitivity to the woman’s dilemma, consider that Carly’s character is supposedly a millionaire.  That’s right: as a former high-flying fashion designer, she has way more money than her honest-cop ex-husband. Yet despite rolling in dough, she expects the man to pay for everything. Poor old Gloria Steinem (and I suppose she really is old, nowadays) is probably rolling over in her Playboy bunny suit.

I don’t see any conflict of interest in calling myself a feminist and still enjoying all the activities that take place in the kitchen (no, not those activities, people! I was referring to cooking, baking, eating and the like!)  In fact, I’ve always been proud to use the title ”Ms.” (and no, it’s not just a title for divorced women).  Another shock:  I also retained my name when I got married (to the first one, not the HH). I mean, I’d had the name since I was born, didn’t I? I was pretty attached to it. My ex-husband argued that we were more of a coherent “team” with the same last name.  Okay, I countered, then let “the team” carry my last name. (I’m afraid I can’t reprint what he said in response to that.)  

And what does this sudden pro-feminist rant have to do with cookies, you may wonder? 

Well, in high school, one of the greatest feminist role models I’ve ever known was Mrs. Jennings.  Mrs. J was quite a powerhouse: she held a full-time job as a high school teacher; she was on various academic boards; she had a part-time freelance gig outside of school; and she was one all around tough cookie (no pun intended). Probably only about 10 years my senior at the time, Mrs. J certainly looked the part: she was rather strident in her manner, with a mile-high ‘do that bore a striking resemblance to a rusted Brillo pad.  Her shoes were sensible, her suits stiff and straight-cut in that “must-emulate-male-businessmen” way, and her demeanor was always entirely humorless. At the same time, she showed us girls what could be accomplished by women who were smart and self-sufficient.

Oh, and she taught Home Economics.

Home Economics!  Even the name sounds anachronistic.  But it was in Mrs. J’s class that I learned how to measure dry ingedients in the metal cups and wet ingredients in the glass cups; how to level my baking powder with the back of a knife; how to roll dough from the center outward; how to distinguish between a selection of six different kinds of milk**; and how to make Tutti Fruiti Christmas Cookies. That woman really could do it all! And she taught us it was okay to be a feminist and still love all the old-fashioned female virtues, too.

Of course, the original recipe wasn’t vegan (Mrs. J wasn’t that liberated).  But I’ve retained it all these years because these were just the perfect holiday cookie in every way: they are delicious, they are incredibly easy to make (of course, any woman with all that going on had to find ways to save time in the kitchen), they travel well, and they seem to appeal to everyone.  The original recipe also contained old-fashioned gumdrops, chopped up.  Well, darned if I didn’t have the perfect substitute right on hand–the yummy gummies I got as a gift in my swap package from Neil!  The lime zest is my own addition, to round out the Christmassy colors.

Of all the fancy, frosted, cookie-cut or filled cookies I make at the holiday season, these remain my very favorites (and they’re not even chocolate!!).  Soft yet slightly crumbly with a light, citrus, almond-perfumed aroma and dotted throughout with brilliant bits of shiny color like fragments of stained glass, these cookies are a treat to eat. 

And when you don the frilly apron to serve these to friends and family, hold up your feminist head with pride! Real women bake cookies, too.

“Mum, we love all the activities that go on in the kitchen, too.  And we would love to be self-sufficient with free access to our food.”

On a Final Note: I’ve also been totally remiss about a lovely award I received a while back from Georgia.    I meant to post about it then, and of course it slipped my mind until now (I may be a feminist, but my memory sucks).  Thanks so much, Georgia, for this Proximity Award!  Here are the award details:

“This blog invests and believes in PROXIMITY – nearness in space, time and relationships! These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in prizes or self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers! Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.”

I won’t tag anyone specific, but will open this up to anyone who’s willing to proudly call herself (or himself) a feminist!  

** That would be whole, 2%, 1%, skim, sweetened condensed, evaporated, and dried-reconstituted. Nobody had even heard of alternative milks back then!

As a much healthier version of the original, this recipe is my contribution to Michelle of The Accidental Scientist for her Heart of the Matter “December Full of Heart-Healthy Decadence” event.  (And yes, coconut oil is considered heart-healthy!).

Tutti Fruiti Christmas Cookies

The perfect holiday cookie:  quick and easy, and with a light texture and fruity flavor, easy to eat as well.

1/2 cup (90 g.) Sucanat

1 Tbsp. (15 ml.) water

1/4 tsp. (1 ml.) EACH: almond extract, lemon extract, pure vanilla extract

zest of 1/2 lime

1 Tbsp. (15 ml.) finely ground flax seeds

1/3 cup (80 ml.) melted coconut oil (such as Omega Nutrition, which you can win through the Menu for Hope!)

1/2 cup (120 ml.) chopped candied fruit, gummy candies, chopped dried cranberries, or any other small chopped festive food of your choice

1-1/4 cups (175 g.) light spelt flour

3/4 tsp. (7.5 ml) baking powder

1/4 tsp. (1 ml.) baking soda

1/8 tsp. (.5 ml.) fine sea salt

In a large bowl, mix together the Sucanat, water, extracts and lime zest.  Stir to dissolve the Sucanat as much as possible.  Add the flax seeds and melted oil, then stir in the chopped fruit or candies.

Sift the flour, baking powder, soda, and salt over the liquid ingredients and stir to blend.  You will have a soft dough. 

Shape the dough into two logs about 1-1/2 inches (4 cm.) in diameter and wrap in plastic wrap.  Refrigerate until firm, about 30 minutes.

Preheat oven to 375F (190C).  Line two cookie sheets with parchment paper, or spray with nonstick spray.

Unwrap the cookie logs and cut them into disks about 3/8 inch (3/4 cm.) thick and place about 2 inches (5 cm.) apart on cookie sheets. 

Bake in preheated oven 10-13 minutes, rotating the sheets once about halfway through, until golden brown.  Allow to cool 5 minutes on sheets before removing to a rack to cool completely.  Makes about 30 cookies.  May be frozen.

Other Gastronomic Gifts:

GG I: Fudge Two Ways

GG II:  Brandied Apricot-Ginger Spread

GG III: Marzipan-Topped Shortbread **Note: the original recipe was somehow transcribed incorrectly–please use the current version with the correct amount of flour!!

GG IV: Jam-Filled Turnovers

GG VI: Pumpkin Butter

GG VII: Chocolate Macaroons in a Flash

Last Year at this Time: Quick and Easy Tofu Masala

© 2008 Diet, Dessert and Dogs