Peach Cobbler

16 08 2012

Peach Cobbler

Makes 18 pieces

 

Pureed dried apricots add a subtle sweetness to this healthy treat.  Serve with roasted peaches for a summery dessert or a sweet treat for brunch. 

½ cup dried apricots

1 ½ cups cornmeal
½  cup garbanzo bean flour
2 tablespoons ground flaxseed
2 teaspoons baking powder
1/8  teaspoon fine sea salt (optional)
1 cup non-dairy, WC-approved milk
½ cup unsweetened applesauce
4 peaches, pitted and cut into bite-sized pieces

Preheat oven to 350°F. Line a 9×9 baking dish with foil.

To make apricot paste:
  Soak dried apricots in warm water for at least 10 minutes, to soften.  Place in a high-speed blender with a few tablespoons of water.  Pulse, then puree, until a paste-like consistency is reached.  Add more water as needed to reach a spreadable, smooth consistency.  Remove and set aside.

To make biscuit dough:  Whisk together cornmeal, flour, flaxseed, baking powder and salt in a medium bowl. In a separate small bowl, whisk together non-dairy milk, applesauce and apricot paste. Stir apricot mixture into cornmeal mixture. Stir until combined.

To make cobbler:  Place half of the bite-sized peaches in the bottom of a 9×9” baking dish or round cast iron pan.  Pour biscuit dough on top of peaches.  Spread the remaining peaches on top and press into the dough, just to even the surface of the cobbler.  Bake 25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cut into 16 slices.  Serve with remaining apricot paste.

*Gluten-free





Lemon Cake

15 08 2012

This dish is a dance that took 12 months to create.  The foundation was simple:  Make a cake.  The rhythm was more challenging:

No animal products… no eggs, butter, dairy.

No refined sugars… no honey, agave, stevia.

No oils… not olive, not coconut, not avocado.

Only whole wheat flour.

And make it taste good.

After 12 months of practicing the steps, this is my dance.

Lemon Cake

Serves 8

2 tablespoons flax meal

½  cup dates, soaked in warm water

1 tablespoons dried lavender buds

½ cup raw cashew butter, no-salt-added

1 cup non-dairy milk

1 tablespoon vanilla

1 cup whole wheat pastry flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

1/8 teaspoon turmeric

1/8 teaspoon salt (optional)

1 lemon, zest and juice

1 teaspoon white wine vinegar

Preheat oven to 350.

To make flax eggs:  Combine flax meal with 6 tablespoons warm water.  Whisk together and let sit 5 minutes, until mixture is gelatinous and slimy, like eggs.

To combine wet ingredients:  Remove dates from soaking liquid.  Place in a blender or high-speed food processor with ½ cup of the soaking liquid.  Puree until well-blended and smooth.  Add dried lavender, cashew butter, non-dairy milk, and vanilla.  Puree until smooth.

To make cupcakes:  Whisk together flour, baking powder, baking soda, turmeric, and salt in a large bowl.  Add the wet ingredients to the dry.  Add the lemon zest and juice and vinegar.  Stir well to combine.  Line an 8” round cake pan with parchment (or use a 12-cupcake silicon baking mold).  Pour the cake batter into the pan and spread evenly.  Bake 20-25 minutes for regular cake (10 to 15 minutes for cupcakes).  The cake will be done when it is golden and a toothpick inserted in the center comes out clean.  Remove from oven and let cool.  Let fully cool before frosting.

Lemon Frosting

Makes 1 cup

1 cup raw cashew butter, or 1 cup raw cashews, soaked overnight and drained

8 dates, pitted and soaked in warm water

1 lemon, zested and juiced

1/8 teaspoon ground turmeric

To prepare the Lemon Frosting:  Place the cashew butter (or soaked cashews), dates, vanilla, and ¼ cup warm water in a high-speed blender or food processor.  Pulse the mixture several times, and then blend until the ingredients are thick, smooth, and creamy.  If needed add 1-tablespoon at a time of water to the blender until the desired consistency is achieved.  Cream can be use immediately or may be covered and refrigerated for up to 3 days.    

Freezes beautifully.





Purple Sticky Rice Pudding

22 06 2012

This addictive dish works for both breakfast or dessert.  With natural sweetness from bananas and the rich flavor of vanilla bean, you can eat till the purple rice runs dry.

Serves 6

2 cups short grain purple sticky rice (if unavailable, substitute with short grain brown rice or steel cut oats)

2 cups blueberries

2 bananas

2 vanilla beans, seeds and pods (see how to do it here)

4 cups water

Combine all ingredients in a large pot.  Cover and bring to a boil.  Reduce heat to low.  Stir vigorously to release the starches in the rice.  Cook until rice is tender, about 30 to 40 minutes.  Stir every 10 minutes or so to release more of the starches.  If mixture becomes to dry, simply add more water.

Garnish with diced mangos or apricots.





How To: Vanilla Bean Split

21 06 2012

How do you get the most flavor out of your vanilla bean?  Do the Vanilla Bean Split.  Get all of the seeds out of the pod using this quick, clean technique.

Dancing is optional, but highly encouraged.

See it on YouTube here.