Tag Archives: dessert

Tapioca and Buckwheat Gluten-and-Dairy Free Crepe Batter

 

Savory Breakfast Crepes

Yesterday I woke and immediately started daydreaming about Sunday breakfast.   With all the writing and social networking that goes with my job(s), sometimes I just get cranky for time IN the actual kitchen.

Crepes.  I don’t know why, but I started daydreaming about crepes.  Filled with eggs and goat cheese and something bright colored to remind me what spring looked like.  Luckily I was only a few blocks from Whole Foods, where a bunch of gorgeous little tomatoes from Mexico found their way into my basket, along with some fresh cilantro and small Mexican champagne mangoes.  The sun was out, the air was warm, I walked home with my jacket unbuttoned and my raggedy hair blowing in the wind.  New Yorkers had a bit more of a spring to their step, and I didn’t realize at the time how this quick break from the cold would make smiles turn up a bit more on most of the lovely people I’d encounter in my day.

Anyway, back in the kitchen.  I had decided on using a little buckwheat – which is common in some crepe recipes but used sparingly as it can be a bit bitter – and tapioca flour to pull along with the eggs and soymilk I was using for the crepe batter.  A tiny bit of butter and salt, and that’s it!  I utilized the whipping strength of a blender and the ease of a non-stick skillet to aid in making sure that the eggs would be beaten light and fluffy and the crepes easy to flip.  When the first one actually WORKED I called my boyfriend to the stove, giddy like a school-child out the first day of holiday.  We delighted in a few seconds of cheery contentment, flipping gluten-and-dairy-free crepes onto a waiting pan while eggs slow-cooked nearby.

This recipe is quite simple, and quick, and with a little practice I soon had a stack of warm crepes that I filled with sauteed eggs and served with a guacamole-type mix and the freshly sliced champagne mangoes.

It was a good, good, good day.

Ingredients

  • 1 1/3 cup soy or unsweetened almond milk
  • 2 eggs
  • 1 cup tapioca flour
  • 1/3 cup buckwheat flour
  • pinch of salt
  • 2 tsp melted butter or olive oil

Directions

Whip eggs and milk of choice in blender until creamy and a bit fluffy (if you don’t have a blender you can use a standing or hand mixer, or just whip the heck out of them with a whisk).  Add the flours 1/3 a cup at a time, whipping thoroughly with each addition.  Add the melted butter or oil and salt and whip quickly to incorporate.

Heat a large non-stick skillet on medium high heat and spray lightly with cooking spray.  Hold skillet away from heat and let cool for 5 seconds, then pour enough batter in the center of the skillet, swirling quickly to cover the entire surface, until the bottom of the skillet is just covered with batter.  Return to heat and cook for 15-20 seconds or until the sides of the crepe start to curl.  Flip gently and cook on the other side another 20 seconds.  Remove to plate.  Repeat until you get a pretty stack of crepes!

Before I started cooking the crepes I had a second skillet going on low heat with melted butter, slowly stirred eggs, fresh cilantro, soft goat cheese and the skins of these tomatoes:

I then reserved the insides of them and mashed them with avocado, more cilantro, a squirt of fresh lemon juice (in the absence of lime) and some sea salt and pepper.  And then adorned the dish with the fresh champagne mangoes.  They’re a little tarter, firmer and less fibrous than regular mangoes.

While the tomatoes weren’t quite what I wanted (beautiful in color but still lacking that perfect summer tomato sweetness), it was a gorgeous dish, paired with orange juice and locally roasted coffee.  The perfect start to one of the best Sundays I’ve had in a long while.

 

Creamy egg-filled crepes with champagne mangoes, avocado and Mexican tomatoes

Coriander Cinnamon Carob Candy

Coriander Cinnamon Carob Candy

Rustic.

That’s a word I’ve been throwing around my kitchen lately.  My ambitions with allergy-alternative baking are to make gorgeous treats just as delectable for those without sensitivities as those with, that are as appealing to the eyes as they are to the tastebuds.

But sometimes things just look…rustic.  They taste delicious but look a bit like the ugly duckling pre-swan-age.

This recipe is one such recipe.  I’m playing with molding carob powder with spices and fat into a hard candy that is satisfying and palatable for even the most sensitive stomachs.  Once again, this combination tastes delicious – with citrusy tangs of coriander and a cinnamon spice – but it took a while to get them to release easily from the molds.  Like the little engine, I think I can, I think I can, I think I can… but for now I’ll enjoy my “rustic” treats.

Ingredients

  • 1/2 cup ghee (clarified butter) or unsalted butter
  • 1 1/2 tsp ground decaffinated coffee
  • 1 tsp coriander seeds, crushed
  • 2 Tbsp cinnamon, plus more for dusting
  • 3/4 cup coconut creme
  • 1 cup carob powder

Directions

  • Lightly grease mini-cupcake tins and dust heavily with cinnamon
  • Place a small pot on low heat and melt ghee or butter
  • Add 2 Tbsp cinnamon, coffee and coriander, and whisk to combine
  • Let sit on low heat for about 5 minutes to infuse
  • Slowly whisk in coconut creme, doing so until thoroughly combined and the mixture is a light brown with all the butter absorbed
  • Add carob, 1/4 cup at a time, whisking thoroughly with each addition.  By the second addition, the ghee may separate from the creme and start to lump with the carob: don’t sweat this.  It should absorb back into the final mixture, which should be rather lumpy.  The mixture should not be smooth like chocolate, but almost look like a big pile of used coffee grounds.
  • Use a scant tablespoon to fill each mold, and pat the tops down flat.
  • Heavily dust with two coats of cinnamon.
  • Refrigerate until hard, about 1 hour, then let sit for about five minutes to soften a tad.  Use a very thin knife to work around the mold and slowly ease candies from pan.  Dust with cinnamon.
  • Keep refrigerated until ready to serve.

Sugar-Free Coffee Carob Candies

Coffee Carob Candies

For a few years at the height of my illness, I wasn’t able to eat most things that one would consider an indulgence – chocolate, sugar, alcohol.  While my stomach is stronger and I can moderate some of these things back into my diet, I have a dear friend who still is very limited in what her body can digest.

She hit a pretty big birthday recently, and when I visit her to celebrate I want to present her with something special, indulgent and… digestible.

Carob is a delightful alternative to chocolate – it contains no caffeine, as much vitamin B1 as is in strawberries, and is full of protein, fiber and trace minerals.  It’s gentle on the stomach and naturally sweet, so you don’t need to sweeten it as you do raw cocoa.

So I made a mental list of things my dearie can have and played with proportions.  The result?  A fudgey, chocolate-y treat with a huge blast of coffee and a spicy finish.  An easy, quick way to indulge in a sugar-free treat!

Ingredients:

  • I cup carob powder
  • 1/2 cup ghee
  • 1 Tbsp cinnamon
  • 2 Tbsp ground decaf coffee
  • 3/4 cup full-fat coconut milk plus more if necessary

Directions:

  • Lightly grease mini-cupcake tins or candy tins.
  • In a small pot, melt the ghee, then add coconut milk, whisking continually until warm.
  • Add coffee and cinnamon and whisk to absorb.
  • Slowly add carob, whisking continually, until all the carob powder is smooth.  It won’t have the same consistency as chocolate, being a little thicker, but should be soft and malleable.   If desired, blend with an immersion or standing blender.
  • Press into individual molds and refrigerate until hard, about 1 hour.
  • Loosen candies from pan with a thin knife.
  • Keep refrigerated until ready to serve.
  • Makes about 16 candies.

Sweet Alternatives for a Healthy Valentine

I have a super-sweet tooth, which definitely comes into conflict with my (mostly) sugar-free diet and serious hypoglycemia. So this week I’m highlighting my tricks on foods that satisfy the urge but will leave you feeling energized and full at the same time, without rocking the diet or endangering your health… just in time for Valentine’s Day!

Tip before launching into the list: food combining. I’ll go into details another time, but starches don’t mix well with fruits, causing digestive upset and weight gain (they also don’t mix well with meat… but more on that later). So in satisfying the cravings for sweets, keep this in mind for optimal digestion and weight maintenance. I know I used to love fruit on cereals, or with toast or on cakes, but it’s just so much more worth it to abstain.

From Slimming to Sinful… My Sweet List

  1. ALMOND BUTTER: My favorite sweet-craving alternative is Almond Butter on millet toast or slathered on an apple. Nuts combine well with healthy starches, together making a perfect protein, while giving a boost of protein and filling the belly comfortably. They’re high in monounsaturated fats, so they attack heart disease while being lower in calories than most nuts and super-concentrated with vitamin E. For women, almonds have been known to calm menstrual cramps when consumed daily. And for pregnant women, eating raw almonds is killer when battling nausea.
  2. KOREAN YAM: If you’re an urban-dweller, chances are you’ve seen Korean Yams in your local bodega and had no idea what they were. Also called Chinese Yam and Japanese Mountain Yams, they’re my FAVORITE root vegetable, much like a sweet potato but with a white flesh and a bit drier, sorta resembling boiled chestnuts in taste. From my research I’ve learned they’re great at aiding digestion and fighting fatigue due to the amount of mucin in them, which also aids in relieving constipation and reducing cholesterol! Amazing how the body craves what it needs. My favorite way to eat them is just to wash, poke some holes in and bake them. Or slice and season with a little oil, salt and pepper, and bake until crispy.
  3. SWEET POTATO: One of my little indulgences is Sweet Potato Chips from Terra Chips. Sweet potatoes, canola, sunflower/safflower oil… I’m in heaven. They really satisfy both the sweet and savory cravings. Just be careful – one serving goes down really quickly! To do even better for your body and bake fresh sweet potatoes, try slicing them in chunks or fry shape, and bake with a little oil, salt, pepper, rosemary, cumin, cinnamon… whatever spice combination you want to try… until they’re dark and crispy. A 400 degree oven or hotter usually seals the deal. My mouth is watering…
  4. Cinnamon: So simple, but adding cinnamon to foods tricks the mind, as cinnamon is associated with sweetness. So literally throw it on things you wouldn’t normally think to pair it with: roasted chicken, sauteed greens, on all fruits and plenty of vegetables. It’s great for you, so enjoy!
  5. Beets: Yes, beets are sweet, and great for the liver. To cook to sweetest potential, peel, slice and roast with a little cinnamon and salt still blackened at the edges. Or grab Terra’s Sweets and Beets mix for a ridiculous snack satisfier.
  6. Raw Cacao Nibs: A live super-food, I’ve very recently started adding raw cacao into my diet, and am SO HAPPY to have tried it out. The health benefits are too abundant to repeat here, so just click to be directed to LiveSuperFoods.com, a phenomenal website on all good-things live, with very reasonable prices – I have a feeling I’ll be ordering with them soon. To sum-up: raw cacao has more antioxidants than red wine, blueberries, and 4-times as much as a cup of green tea! Without the additions of processing and sugar, it’s not an indulgence – it’s medicine! The taste is nutty and a bit sharp, and the smell is INCREDIBLE! My boyfriend thought I was baking while sitting next to him, about 2 teaspoons of nibs mixed in my cereal! My favorite way to eat them is on my Uncle Sam’s cereal, or mixed with nuts and goji berries. Speaking of which…
  7. Gogi Berries: Another live super-food that’s been on my list for a while, goji berries are tiny, red and sweet, packing lots of anti-oxidants and strengthening the immune system. You can even get goji-berry juice for a power shot or an addition to smoothies. I add them to apple sauce and power-protein mixes for some sweet satisfaction!
  8. Organic Nectars Raw Agave Gelato: I’m currently exploring agave syrup from Organic Nectars out of Woodstock, NY, a town I’ve never been to but mentally have been stalking for their great products and housing of Phillip Petit.  It’s made from cashews and agave. Way decadent.  And because the agave is raw, it’s not heated and reduced to a syrup that’s worse for you than corn syrup (ew).
  9. COCONUT MILK: Coconut milk is great for you, especially if you have chronic conditions. Blend it with fruit for a smoothie, throw it in an ice-cream maker with crushed fruit for sorbet… have fun!

And now my recipes for guilt-free yummy desserts!

  1. Superfood Ooey-gooey winter warmth: This combines sweet bananas with protein packed nuts for a warming and indulgent treat. Note: this is practically the only time I ever use a microwave… in general, I truly believe stove-top warming is the way to go to avoid unnecessary rays. And careful if consuming too late at night, as the sugar in the banana and the spunk in the cacao can keep you up thinking. Slice an entire banana and microwave in a small bowl for 50 seconds, so that the bottom of the bowl has really soft banana but the top layer is pretty intact, warmed through. To the bowl add any combination of the following: 1 teaspoon almond butter, 10 or so almonds or walnuts, a sprinkle of goji berries, a tablespoon of raw cacao nibs, a generous dose of cinnamon, some natural applesauce… be creative!
  2. Coconut Custard: I’m just gonna skip the blah-blah introduction and go right into a recipe I got from Lissa De Angelis of NEW LIFE – NY YOGA magazine for a decadent coconut custard, so easy to make! 1) Preheat oven to 350 degrees. 2) Puree 2 organic eggs, 2 cups unsweetened coconut milk, 1/4 cup maple syrup, raw honer OR agave syrup, 2 squirts vanilla cream or plan stevia, a few grains of sea salt. 3) Pour into 6 individual ramekins or an oven-proof container. Sprinkle with 1/4 cup shredded coconut (optional) 4) Place ramekins or container into a bath of water and place in oven. 5) Bake until the custard has set, about 30-45 minutes. 6) Cool slightly and serve warm or at room temperature.
  3. Hot Apple Cider: For cold New England winters, nothing beats a hot apple cider with a cinnamon stick. Yes, that’s it… no more too it… just wanna remind you it’s out there for you…
  4. Baked Apples: Again, an oldie but goodie you may have forgotten about – one of the sweetest desserts is the simplest! Take a (preferably) local, organic apple, core it and fill with cinnamon and some sultanas (golden raisins) if you’re not too sugar-sensitive, wrap in foil and bake at 350 until super-soft. To make it a little more filling and add some protein, add some chopped nuts or a drizzle of nut-butter. I find myself often hungrier after I eat an apple, so adding the protein really helps keep me full.

Buck Up with Buckwheat!

It’s cold in New York City.  I sit at the computer, writing away at articles for my job, gobbling hot tea constantly.  And as I puttered around the kitchen this morning, I realized my normal breakfast of eggs and veggies wasn’t gonna cut it. I need something warm, filling and slightly sweet.

Enter BUCKWHEAT.

buckwheat kernals

This gluten-free grain is often overlooked when compared with its massively produced cousin, Oatmeal, but it’s now readily available in health food stores large and small.  It’s not actually a grain, but a seed somewhat related to rhubarb.  It cooks very similarly to oatmeal, though, is as deliciously versatile and is wonderfully filling on mornings when there’s a lot of day to face.  It’s completely gluten-free and a very healthy-happy food.

Healthy-Happy Buckwheat!

  • Completely gluten-free as it’s a seed, so it’s digestible for those with celiac and gluten sensitivities
  • Contains a very high level of magnesium, which relaxes blood vessels and therefore contributes to healthy blood flow and is good for the heart
  • Lowers LDL cholesterol and raises HDL cholesterol (that’s a good thing…)
  • Helps lower and regulate blood-sugar levels by containing chiro-inositol.  Researchers are not sure why this does what it does quite yet, but in humans and animals alike, whole grains containing this compound lowered blood-sugar levels by 12-19% when compared with those given a placebo (check it out at WHFoods)
  • Generally high in antioxidants, so is generally an on-your-side superfood

Let’s Cook It!

Some cook buckwheat as an alternative to rice.  I prefer it as a porridge, all gooey and slightly sweet.  Below is my recipe for a coconut-buckwheat cereal.  Alternatives would be to cook with water or an animal milk, then add any variety of vanilla extract, cinnamon, dried or fresh fruits, carob powder, fresh nutmeg, chai… the list goes on.  I prefer coconut milk on some mornings because it makes the porridge thicker and naturally sweet and creamy.  I pressure cook my morning grains normally, as it adds to the digestion ease and also makes the grains that much more moist and fluffy.  Toasting them for a few minutes on dry heat before adding the liquid increases their digestibility.  Directions for pressure-cooking and stove top cooking are below.

Ingredients

  • 1 cup of buckwheat
  • 2 cups of liquid – I used a can of light coconut milk and then topped off the rest with water
  • 1 tsp maple syrup (per serving)
  • dried cranberries, golden raisins or blueberries (preferably sugar and nitrate-free)
  • raw or toasted nuts (I used pecans, but hazelnuts or almonds would also be delightful)

Directions:

  1. Pressure Cook Grains: Add grains and liquid into a pressure cooker, bring up to full heat (you’ll know because it’ll be sizzling away, making lots of noise and releasing some steam), cook for 12 minutes, then turn off the heat and let pressure release naturally.
  2. Stove-top Cooking Grains:  Toast the grains in a dry pot on medium heat, stirring continually, until they become nutty and fragrant.  Add the liquid, bring to a boil, then cover and reduce heat to a simmer.   Cook about 15-20 minutes until all the liquid is absorbed.
  3. Serve with 1 tsp of maple syrup per serving, and a small handful of raw nuts and dried fruit.

Note: Adding a non-animal protein such as nut-butter or eggs is a great way to make this breakfast a perfect protein and aid digestion.  I actually rarely do such heavy grains first thing in the morning as I can’t digest nuts well in the early day, but as a sweet-treat and with some extra digestive boosting supplements, it’s a great way to face the rain.

How to make this a dessert? Simmer about 2 1/2 cups coconut milk on the stove, adding 4 tablespoons maple syrup, 2+ teaspoons each of vanilla extract and cinnamon and, if you want to live dangerously, a little dark rum.  Add grains and cook on low until thick and sweet.  Whip a whole egg and add in just before the grains are fully cooked, stirring thoroughly.  Taste and add seasonings to your preference.  Remove to a wide pan and refrigerate until cold.  Sprinkle with cinnamon, raisins and (if desired) a little more agave.

Bourbon Molasses Apple Pie (with candied bacon)

Bourbon Molasses Apple Pie with candied bacon

The problem with living in the best city in the world is that you can plan a refined night for you and your significant other of theatre and a late supper at a French restaurant, and then end up going to the theatre, then a rock club, then a blues club, then an Eastern European dive bar until the wee hours of morning, all the while proclaiming “we live in the best city in the world!”

Naturally, sleeping in the following morning was required.  And then the long subway ride home had me maneuvering construction-ed lines, packed by panicked tourists who ripped the bag of groceries I had been schlepping for far too many transfers.

But at least I was going home to PIE.  Apple pie, with molasses and bourbon and a bit of candied bacon on top.  As I was groggily hitting the elevator button, the boyfriend remarked that I had yet to bake him a pie.  As fellow dusty bakers can understand, this was less of a histrionically domestic complaint and more a phrase of endearment that had me humming on my way to the grocery.   My day had taken a turn to the apple world.  It’s a sweet world.

This is the third version of this recipe, lovingly entitled “Punch Yo Mama Kentucky Apple Pie”.  From my time on the border of Kentucky, I learned that those people do well with delicious food and honor their bourbon.

In the last two test versions the molasses flavor held its own but there was virtually no bourbon flavor.  So instead of heating the bourbon and molasses to make a glaze (which I found killed the taste of the alcohol) I blended them at room temperature with a little tapioca starch to thicken the mixture.  I also included bourbon into the pie crust, finding that the flavor works well baked in flours.  Previously I candied thick-cut bacon with a molasses / brown sugar mixture and baked it into the pie – this time candied thinner bacon and sprinkled it on when serving to retain its crunch.

The result?  The bourbon flavor came though just enough that you’d notice but not be overwhelmed by it.  I had added no sugar to the apples, and they came out sweet and caramely, and the cinnamon gave them a bit of punch.  The crust was a bit too crumbly on day one, but definitely didn’t distract, and was soft and manageable on day two.  (For a flawless crust try my Perfect Gluten-Free Pie Crust) By far the apple/molasses/bourbon combination was killer!  And the bacon was so crunchy and sweet that the crusts don’t even need sugar.

Notes: You can use regular white flour in the crust, or experiment with gluten-free flour blends you like using. This crust was a bit crumbly – I’d stick to my easy gluten-free crust or Perfect Gluten-Free Pie Crust, including the bourbon instead of water as suggested below.  If going gluten-free, just make sure you have enough starch and xantham gum to pull the flour together.  You can also use butter-flavored Earth Balance and omit the egg to make this dairy-free and vegan.  I’m experimenting with sugars lately, and used just a tiny bit in this, but it really doesn’t matter what kind of sweetener you use.  Yes, the flavor will vary slightly, but that’s one of the beautiful things about pies: make a crust and fill it with fruit and chances are you’re going to be happy.

Ingredients:

For the filling:

  • 14 small apples, preferably of three varieties
  • 2 Tbsp. bourbon
  • 3 Tbsp. molasses
  • 2 tsp. starch (I used tapioca)
  • 2 tsp. cinnamon (preferably two different, pungent varieties – I used Indonesian and Chinese)
  • Freshly grated nutmeg, about 1/2 tsp.

For the crust:

  • 1 cup white rice flour
  • 1/2 cup amaranth flour
  • 1/2 cup sweet white sorghum flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp. xantham gum
  • 1/2 tsp. salt
  • 2 Tbsp. sweetener – I used sucanat, crushed cane sugar, because I accidentally picked it up instead of fructose, which I was going to try using.  I’m still working on which sweetener I like best for health / baking reasons.
  • 16 Tbsp. butter, cut into cubes
  • 2 Tbsp. bourbon
  • 4 Tbsp. ice cold water
  • 1 egg, beaten, for brushing on the top of the pie.  You can also use egg white, melted butter or water.

For the Bacon:

  • 5 slices of thin bacon
  • Your choice of sugar – brown sugar or sucanat will flavor best

Directions:

Prepare the Filling:

  1. Preheat the oven to 375 degrees F.
  2. Peel, core and slice apples, and let them sit in a strainer.
  3. In a small bowl, mix molasses, bourbon and starch.  Blend with a fork.
  4. Separate the apples onto two cookie sheets with high rims.  Pour 1/2 of the molasses mixture on each sheet, and mix thoroughly with your hands until the apples are coated.
  5. Sprinkle with each tray with 1/2 of the cinnamon and nutmeg
  6. Bake in the oven for about 15 minutes or until just soft while you prep the crust.

For the crust: I use a standing mixer with the paddle attachment.

  1. Place flours, starch, xantham gum, salt and sugar in the bowl and whisk together.
  2. Toss in butter and start to mix on low speed until the butter is cut in, about 3-5 minutes.
  3. Add the bourbon one tablespoon at a time, and then the water, using only just enough for the dough to pull together.
  4. On a floured pastry board, roll half of the pastry into a disk to fit your pie plate.  I make sure to thoroughly turn and flip my dough so that it doesn’t stick, as gluten free dough can break easily.
  5. Fill the plate with apples, tapping down slightly.
  6. Roll out the top crust, close pie, seal the edges with a fork.
  7. Mix a teaspoon of water with a slightly beaten egg, brush the top of the pie, and sprinkle with sugar if desired (After sampling, the pie was sweet enough without the sugar and would have been prettier if I had omitted it).
  8. Bake for 45 minutes, covering the edges of the pie halfway through to prevent browning, or until top of pie is slightly browned and apples cooked through.

To candy the Bacon:

  1. Heat the oven to 400 degrees F.
  2. Fit roasting rack into a cookie sheet and spray with non-stick cooking spray.
  3. Place sugar of choice in a small bowl, and thoroughly coat bacon with sugar.
  4. Place on cooking rack and sprinkle more sugar on top of each slice.
  5. Cook for five minutes and, if desired, turn bacon and sprinkle with more sugar.
  6. Cook for five more minutes, remove from oven and remove bacon to a plate to cool completely before chopping into small bits.
  7. Sprinkle on top slices of pie for serving.

Gluten-Dairy-Free Maple Vanilla Scones

In her memoire “My Life In France”, Julia Child shares a little tidbit where she served something barely edible to a luncheon guest, then smiled as they ate it, never once apologizing for her botched experiment.

I think about that a lot, on days like today.

Not that this experiment was botched – in fact, I’m rather pleased with the results and will have no problem serving them with breakfast to my roommate and boyfriend tomorrow morning.  Today was just example of how maybe sometimes I need to be a little more organized in my playpen and a little less… um… dusty. Continue reading →

Coconut Milk Rice Pudding

It’s freezing in New York City.  By the time this is posted, the snow will be falling once again and NYC will have gotten more snow in January than any January in history.

Which is why this weekend I’ll be grabbing the ingredients for this warm and filling dessert that I made up last year while similarly freezing in Cincinnati.  It’s not too sweet, and a delicious dairy-free alternative to that gorgeous pudding that too often stares at me from behind the windows at Italian and Portuguese restaurants, eying me up and down as I sip my espresso.

Health notes: This recipe contains coconut milk (with medium-chained fatty acids, it’s very anti-carcinogenic, anti-microbial, anti-bacterial and anti-viral, and helps build strong bones), and cinnamon (which helps to regulate blood sugar, has been shown to help arthritis symptoms and has a whole load of other health properties).

Ingredients:

  • 1/2 cup long grain or basmati rice
  • 1 cup coconut milk with 1 1/2 cups water
  • 1 1/2 additional cups coconut milk
  • golden raisins / sultanas (about 1/2 cup but to taste)
  • 1 cinnamon stick
  • ground cinnamon to taste
  • fresh nutmeg
  • 1 tsp lemon rind
  • 2 teaspoons vanilla extract
  • your favorite sweetener to taste

Directions:

  • Cook the rice in your favorite form (stove top, pressure cooker, rice cooker etc.) with the 1 cup coconut milk, 1 1/2 cups water and raisins until all liquids are absorbed, the rice is soft and the raisins are plumped.
  • Add the extra 1 1/2 cups coconut milk, cinnamon stick, lemon rind, and vanilla and bring to a simmer, stirring occasionally.
  • When the liquid has reduced by half, add about 2 tablespoons of sweetener, 1 teaspoon of ground cinnamon and about 1/2 teaspoon nutmeg and taste.  Add more sweetener as desired.
  • Simmer until the liquid is absorbed to almost an oatmeal-like consistency.  Any further and it will dry out before being served.
  • Serve warm or chilled, with additional cinnamon on top or with sprinkled raisins or coconut.

Dark Chocolate Showdown!

There are so many delicious dark chocolates out there, and knowing that they’re full of antioxidants and can help with things like high blood pressure and heart disease makes them even that more enticing.

So we tried out six types of dark chocolate and rated them for your viewing pleasure… it was a hard task, very hard, but somebody had to do it.  Chocolates were rated by richness, sweetness, and overall deliciousness, each on a five-point scale.  Oh, some of them are not rated on all three ’cause I explained the directions poorly… sorry.  Because they were so different and all delicious, we didn’t pick one favorite, and I’m putting the individual scores on for your perusal!

The Judges

Judges

The Chocolate!

1. Theo Organic Dark Chocolate

70% cacao, made in Seattle, Washington, theochocolate.com

  1. Laura: Richness 2, Sweetness 3.  “Somewhat of a bitter aftertaste. Started out creamy, but fell apart.”
  2. Ruark: Richness 4, Sweetness 4, Overall 4.  “Nice, mild dark chocolate.”
  3. Erika:  Richness 4, Sweetness 5.  “Amazing!”
  4. Jacqueline: Richness 2, Sweetness 3.5, Overall 3. “Sorta dry.  Nice and deliciously bitter but blah texture, nice and nutty.”

2. Nirvana Single Origin Sao Thome

70% Cacao, Made by hand wth the “finest cocoa beans available in the world”.  Cocoa beans from Africa, made in Belgium, NirvanaChocolates.com

  1. Laura: Richness 3,  Sweetness 2. “Didn’t stand up against no. 1 for flavor, much more mild, but almost no flavor – somewhat fruity. While I thought it had a soapy aftertaste, my friend liked this one more than the first.”
  2. Ruark: Richness 4.5, Sweetness 4.5, Overall 4.5.  “Very similar to #1, a bit more of everything but just slightly.“
  3. Erika: Richness 3, Sweetness 2. “Nice aftertaste.”
  4. Jacqueline: Richness 4, Sweetness 4, Overall 4.  “Creamy, tangy.”

3. AlterEco Dark Chocolate Blackout

85% Cacao.  Made from fair-trade, Bolivian cocoa beans in the Swiss tradition.  Contains no artificial flavors, chemical additives or emulsifiers. AlterEco.com

  1. Laura: Richness 4,  Sweetness 2,  Overall 3.  “Way too bitter – sour in flavor.”
  2. Ruark: Richness 3.5, Sweetness 3, Overall 3.25.  “A bit bitter, almost tangy.”
  3. Erika: Richness 3, Sweetness 1, Overall 2. “Bitter, a little citrusy.”
  4. Jacqueline: Richness 3, Sweetness 1, Overall 4.  “Very bitter, good strong taste, I LOVE bitter chocolate.  Would be good for baking in sweet dishes?“

4. Phinney Chocolate Factory Nib Brittle

65% Cacao (contains milk). “Fair prices, direct trade, community development and environmental stewardship”  From Theos Chocolate.

  1. Laura: Richness 1,  Sweetness 4,  Overall  2.5. “We didn’t like this one – very grainy, though that could have been the “brittle” – it stayed grainy in the mouth. Very sour aftertaste.“
  2. Ruark: Richness 4, Sweetness 4.5, Overall 4.25.  “Nice flavor with the chips”.
  3. Erika: Richness 3, Sweetness 3, Overall 3.  “I like the crunch, but it’s a little bitter.”
  4. Jacqueline: N/A… No milk for me.  Note the lower the cacao content the higher possibility of milk.

5. Pure and Dark Chipotle Rounds

No other information (cue mysterious music).  From a delicious shop on the corner of Bleeker and 10th Street in NYC.  Dark chocolate with a dusting of Chipotle!

  1. Laura: Richness 5, Sweetness 4, Overall:  4.5.  “Nice and creamy, very nice kick to it, and a lovely sweetness behind the heat.  Wonderful surprise!”
  2. Ruark: Richness 4.5, Sweetness 4.5, Overall 4.5.  “Nice richness and sweetness, but WHOAH!! What a kick!”
  3. Erika: Richness 5, Sweetness 2, Overall 3.5.  “Oh, spicy!  Intense, I only ate one.”
  4. Jacqueline: Richness 5, Sweetness 4, Overall 4.5.  “Very creamy, love the kick, taste even more awesome the more you eat.  Good for a meat recipe!”

6. Pure and Dark Cardamom Rounds

Same deal as above, but with a dusting of cardamom!

  1. Laura: Richness 5,  Sweetness 5, Overall 5.  “This was my favorite – love the cardamon, very creamy and a wonderful combination of sweetness and spices – fantastic!”
  2. Ruark: Richness 4.5, Sweetness 4.5, Overall 4.5.  “Another flavorful chocolate, accentuated nicely by the cardamom.“
  3. Erika: Richness 4, Sweetness 3, Overall 3.5.  “Less spicy but still has some kick.“
  4. Jacqueline: Richness 5. Sweetness 5, Overall 5. “Love the cardamom!“

Vegan Chocolate Fudge Cake – The Easiest Recipe Ever!

Adding a can of pumpkin to a boxed chocolate cake mix.  A gluten-peanut-dairy-soy-free chocolate cake mix?

Success!

I can say without a doubt that this is the easiest recipe for a vegan fudge chocolate cake EVER!  The pumpkin obliterated the dry, crumbly issue I had last weekend with the gf cakes, and the denseness and moistness balanced out the dark semi-sweetness of the chocolate.  My host commented on how you couldn’t taste pumpkin specifically, but that it added a vanilla finish instead.

I served the cake on a dish of coffee vanilla sauce, also vegan, and with a few fresh blueberries.  While one desserter noted that the sauce tasted like something you would get at a vegan restaurant, another said it was the coffee that hit them first and then the texture.  Not a bad pairing for the cake, but I’m going to find a better one.

Conclusion to this experiment?  I will, with confidence and excitement, use a can of pumpkin and a boxed allergy-free cake mix to make a cake for those with food sensitivities and food snobs alike.

Oh, and our hosts created a phenomenal dinner for us – short ribs that literally fell of the bone, beet and goat cheese salad, cheese and cured meats that were divine, and more bottles of Prosecco and red wine than I care to admit.

Not a bad Friday night for this tired, dusty baker.

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