Summer Strawberry Muffins with hemp seeds & strawberry jam. Guest post by Gordy.

My mother in law Flo brought me some local strawberries from a farm near the cottage. I feel a bit guilty about doing anything with these local strawberries but eat them raw. They are  perfect as is but as you may know (or not) I love my muffins so strawberry muffins I will bake.  We ate handfuls, blended some for a smoothie and the rest went into these muffins and some home-made jam by Gordy. 

 Gordy made the jam, (did I mention that Gordy has never made jam before and he is thinking... " could I make it on the bbq)."

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Guest post from Gordy...

Strawberry Jam brings back memories of summers beside Lake Simcoe with my mother singing over the sweet aromas of fresh strawberries boiling in her old pot on the stove.

That homemade jam was the perfect complement to all that  Kraft Peanut butter (crunchy) smeared over the challah that the baker truck used to deliver up from the city.  (We call came running to the cries of “Baker, Baker!”). 

But good things don’t last forever and one day I realized that there was no jam to be had.   

Just  moments later the doorbell rang and there was my mother with a large container of fresh berries picked that very day.  Marla convinced me to try and make jam myself, so with a lot of encouragement I cleaned and sliced and diced and boiled and stirred with a little help from Marla of course.  Stirring those sweet berries swimming in sugar and lemon gave aromatherapy new meaning. 

To this day I can’t believe I was able to pull off making my own strawberry jam.  Goes perfect with Organic Raw Almond butter and  baguette from  Blackbird Backing Co. in Kensington.

Muffin Recipe:

This recipe makes 8 Muffins

Ingredients:

• 1 cup spelt flour of choice
• 1/3 cup hulled hemp seeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed,
• 1/4 cup maple syrup 
• 1/4 cup organic unrefined cold-pressed extra virgin coconut oil
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar, or lemon juice
• zest from ½ a lemon
• 1 cup strawberries, chopped

Directions:

• Preheat oven to 350°.
• In a medium bowl mix together the dry ingredients.
• In a large bowl mix together the wet ingredients.
• Add the dry ingredients to wet, folding strawberries in last and mix until just combined 
• Spoon batter into a lined muffin pan filling cups 3/4 of the way.
• Bake for 20 to 25 minutes, or until toothpick comes out clean.
• Allow to cool.

Very Simple Strawberry Jam Recipe:

Ingredients:

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 fresh lemon juice

Directions:

1. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
2. Stir over low heat until the sugar is dissolved. Increase the heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch space and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

RAW ENERGY BARS (MY NEW BEST AFTERNOON SNACK)

If you are like me, you try to always make snacks as healthy as possible, I know that some of that thinking has become Yale’s thinking too. Yale is studying for exams and she came up with this super energy snack. These little snacks are jammed with oats, almond butter, honey and chia.  Today’s post is by Yale.

Guest Post by:  Yale Hertzman
Here is her article as it appears in the The independent student newspaper of the University of Toronto Faculty of Law, Ultravires.

Step aside, Nature Valley. There’s a new bar in town. Chocolate Dipped Chewy Bars, Nutrigrains, and Lara Bars pale in comparison to these home-made energy bars. While store-bought bars are undoubtedly convenient and delicious, they have their downsides:

1. Expensive. $2.99 for an energy bar, really? Unless you have direct access to Costco or an account in the Cayman Islands, buying energy bars daily are likely to suck the energy out of your wallet.
2. That KIND bar may not so kind after all. Purportedly healthy energy bars can be riddled with processed and unnatural ingredients. Soy isolate protein, what are you? If you need to chemical engineering degree to understand the ingredients in your food, you probably should not be eating it.
3. Deceiving. The package will say something like “chocolate-flavored” but inside is something that looks like and tastes like an actual brick.

Treat yourself right with one of these home-made, no-bake energy bars. You read it correctly: there is no baking required. Even if you are the worst cook alive – you burn toast, you use your oven as a storage space, and you don’t know how to make a pate en croute – you will be able to make these energy bars. Is time an issue? Of course it is – you’re a law student! From start to finish, these bars take 20 minutes to make. Meaning your precious Tort readings will not have to wait for long.

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Raw Energy Bars

Ingredients:

• 2 cups of quick-cook oats, uncooked
• 2/3 cups of dates (can also substitute for dried cherries or raisins)
• 1 cup all-natural peanut or almond butter
• ¼ cup of maple syrup or honey
• 1 tbsp of chia seeds
• 1 tsp of cinnamon
• 2 tsp vanilla
• Pinch of salt

Directions:

1. Mix all of the ingredients together in a large bowl.
2. Spread the mixture into a pan and freeze for at least 2 hours.
3. Slice into bars and enjoy!
4. Store in fridge or freezer.

I had to make these too. This is my version.  I added a 1/4 cup of cacao nibs and 1/4 cup of coconut flakes.

GOOD MORNING MUFFINS (VEGAN)

My Good Morning Muffins are vegan and made with a little bit of everything – spelt flour, coconut flour, zucchini, carrots, applesauce, dates and maple syrup. True to their name, they are worthy of breakfast after I spent the weekend enjoying too much TV, red wine, dim sum, and french fries (my weakness). The good thing about overindulging is that you know you can always start over and put aside the fries, and yes my jeans are a bit tight. Yale told me it is lame to wear leggings all the time, but it is winter and I must keep warm.  I admit to watching too much TV and I am hooked on Episodes and True Detective. I may never give up TV, french fries or wine, but I can make some healthy choices, bake muffins and start a new day, good morning.

This recipe makes 10 large muffins.  I used applesauce, maple syrup and dates to naturally sweeten these muffins.

Ingredients:

Dry

• 2 cups spelt flour
• 1 tablespoon of coconut flour
• ½ teaspoon of baking soda
• 1 ½ teaspoon of cinnamon
• ½ teaspoon of sea salt

Wet

• 1/2 cup applesauce
• ¼ cup maple syrup
• ¼ cup melted organic coconut oil
• 1 teaspoon of vanilla extract
• 1 1/2 tbsp water
• 1 tsp baking soda
• 1/2 tsp apple cider vinegar

Add-ins

• ½ cup of grated carrots
• ¾ cup of grated zucchini (unpeeled)
• 4 dates, chopped

Directions:

1. Preheat oven to 350.
2. Line a 12-cup muffin tin with liners.
3. Mix all the dry ingredients in a large bowl.
4. In a smaller bowl combine all the wet ingredients.
5. Add the wet ingredients to the dry ingredients and mix well.
6.  Finally, mix in the carrot, zucchini and dates and mix again.
7. Spoon the batter evenly into your muffin tin.
8. Bake for 35 minutes, or until tops are browned and a knife inserted comes out clean.
9. Remove from oven and allow to cool completely or a cooling rack before removing from muffin tin.

CAULIFLOWER PIZZA CRUST

When you think of cauliflower, pizza is probably the last thing to come to mind.  I should tell you up front that this is not going to be anything like the Dr. Otker pizza in your freezer.  BUT I can tell you that you will be pleasantly surprised at how delicious it tastes while also packing a big punch of veggies. This crust is low carb and gluten free. That being said all this goodness did not persuade my in-house taster to join in the pizza party. Tonight Dr. Otker came through for Gordy.

This recipe makes 6 large slices of pizza.

Ingredients:

• 3 cups of processed cauliflower, (packed)
• 2 garlic cloves, minced
• 1 cup almond flour
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 cup garbanzo bean flour
• 2 tablespoons corn meal
• 1/3 teaspoon salt
• 1 – 2 teaspoons dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes

Directions:

1. Preheat your oven to 400 degrees F.
2. Line a pizza pan with parchment paper and brush very lightly with oil.
3. Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. You will need enough for 3 cups.
4. Now wrap the cauliflower ‘rice’ in a clean dishtowel, twist it up then squeeze all the excess moisture out.  The less moist, the crispier the crust will be.
5. In a large bowl, combine the cauliflower mixture, almond flour, eggs, baking powder, garbanzo bean flour, corn meal and spices. Using your hands, form the mixture into a ball and then flatten out directly on to a pizza pan.
6. Bake the crust for 25 minutes or until it starts to become crisp on the outside. Remove from the oven and let cool for 5 minutes.
7. Carefully slide the parchment paper out from under the crust. The crust will now be directly on the pizza pan.  (This will help crisp the crust).
8. Add your toppings. (Your choice)
9. Bake again with the toppings at 400 degrees for 15 minutes or until hot.

Toppings:
Whatever pizza toppings you like.  Just a note about ‘cheese’. I try to stay away from eating dairy and am not a big fan of ‘fake’ cheese but I thought I would give it a try.  I mixed a 1/2 cup of Daiya dairy-free style cheese with 1/4 cup of grated goat milk mozzarella, my pizza had the cheesiness I was looking for.

Cooks Notes:  You can bake the crusts earlier in the day and refrigerate until ready to top and bake.  The secret to a crispy curst is to squeeze out as much moisture from the grated cauliflower.

CARROT MUFFINS MADE WITH SPELT AND COCONUT FLOUR (VEGAN)

I have been testing muffin recipes this week and my in-house taster Gordy has very busy eating them.

My plan: To come up with a healthy muffin recipe using coconut flour, coconut sugar and coconut oil.

The method: Having never baked with coconut flour, I wasn’t sure what to expect. The first few batches I baked used just the coconut flour, I found the muffins too dense and heavy. I wanted a muffin with texture, so I added spelt flour, nuts for crunch and currents for sweetness.

What the experts are saying:  Marla: ‘I think this is a really good muffin, moist and not too sweet. You could add a handful of chocolate chips or some shredded coconut to the mix.’ My taste tester is happy and I am he has no idea that this is a certified healthy muffin he is snacking on. He said ‘the muffins are delicious’ and asked me ‘what are we testing next week’…‘cauliflower pizza crust,’ I answered.

Coconut flour is high in fiber and protein and is gluten-free.  Since coconut flour contains natural sugar from the coconut meat, the good news is baked goods need less added sugar.

RECIPE WILL RETURN SHORTLY

MAGIC VEGAN CHOCOLATE CUPCAKES

Yale calls these cupcakes magic.  Magic because they taste good, magic because they make you smile, and magic beccause cupcakes make you happy.  I call them magic because they are made without white sugar and white flour.  Gordy calls them magic because he can make them disappear real quick.

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This recipes makes 12 cupcakes.

This recipe was developed by my friend Karen from Nutrilicious and myself. We spend many afternoons baking, testing and eating these cupcakes. Thanks to our personal testers Mark, Marcy, Haley, Gordy and Yale, you worked hard eating the dozens we made!

Ingredients:

• 1 tsp apple cider vinegar
• 2/3 cup unsweetened almond milk
• 1 cup gluten-free flour
• 1/3 cup cocoa powder
• 1 tsp espresso powder (optional)
• ½ tsp baking powder
• ¾ tsp baking soda
• ¼ tsp sea salt
• ¼ cup agave
• ¼ cup maple syrup
• 3/4 cup safflower, canola or melted coconut oil
• 1 ½ tsp vanilla

Directions:

1. Preheat oven to 350.
2.  In a small bowl, mix apple cider vinegar and soy milk. Let it sit for a few minutes.
3. In a separate bowl, combine the flour, cocoa, espresso powder, baking powder, baking soda and salt.  Mix well with a whisk.
4. Beat the milk mixture again.  Add the agave, maple syrup, oil and vanilla to the milk mixture, whisking until well combined.
5. Add the wet ingredients to the dry ingredients and mix well until only a few lumps remain.  Do not overmix.
6.   Spoon into greased or lined muffin cups.
7. Bake for 12-14 minutes.
8. Cool completely before frosting.

Frosting:

Ingredients:

• ½ cup cocoa powder
• ¼ cup plus 2 tbsp Earth Balance or vegan margarine, softened
• ½ tsp vanilla
• ½ cup maple syrup

Directions:

1. Process all ingredients in a food processor or blender until smooth and creamy.
2. Spoon onto cooled cupcakes.
3. Shave or grate some dark chocolate to top your cupcakes, (optional).

APPLE, PEAR, CRANBERRY AND PECAN CRISP

Gordy and I are in training, our motivation is to get in shape for our 10k hike in Algonquin Park.  Gordy’s idea is to run up and down the Baldwin Steps at Spadina and Davenport, located just between Casa Loma and The Spadina House.  Not sure if this put us in shape for the hike but it sure was a good workout.  After climbing the stairs (five times), we wandered through the gardens at the historic Spadina House, did you know we have an apple orchard right here in Toronto?  Just when you think you know your city you can be surprised.  Time to make an apple crisp.

Whichever type of apples and pears you use, make sure to choose the best local varieties.

This recipe is a classic and is adapted from Ina Garten, The Barefoot Contessa. I added pecans for some extra crunch.

This recipe serves 8 to 10.

Ingredients:

2 pounds ripe Bosc pears (4 pears)
2 pounds firm apples (6 apples), I use whatever I have in my fridge.
3/4 cup fresh cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 cup peacans
1/2 pound (2 sticks) cold unsalted butter, diced

Directions:

1. Preheat the oven to 350 degrees F.
2. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
3. For the topping:
4. Combine the flour, sugars, salt, oatmeal, pecans and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice cream or whipped cream.

HONEY CAKE – A HEALTHY CAKE FOR A SWEET NEW YEAR

Honey cake is traditionally made with lots of oil, eggs, white flour, sugar and of course honey. I wanted to make a healthy honey cake without using to much oil and refined sugars so last week for Rosh Hashanah I tested this cake on my family. Both Gordy and Zach said it was good but I could tell by how quickly they gulped a glass of water that it must a little dry. Yale told me to make it again and try adding zucchini.  Guess what..?  This cake is now perfectly moist. The spelt flour makes the cake mildly sweet and has a slight nutty flavour that adds real character. The additions of applesauce and zucchini make it light and moist. Happy New Year.

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Ingredients:

• 2 1/2 cups spelt flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1  teaspoon cinnamon
• 1/4 teaspoon ground ginger or fresh
• 1/4 teaspoon ground cloves or allspice
• 1 cup honey
• 1 cup applesauce
• 1 medium zucchini, shredded
• 1/2 cup safflower  or grapeseed oil
• 2 teaspoons vanilla
• 1/4 cup sliced almonds, optional

Directions:

1. Heat the oven to 325 degrees. Combine the first 6 dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined.  Add the zucchini with the wet ingredients.
2. Cut two pieces of baking parchment to fit the bottoms of two 8-inch loaf pans. Lightly oil the pans. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds over the tops of the loaves.
3. Bake for 35 to 40 minutes, or until a knife inserted in the center of a loaf tests clean.
4. Allow the cakes to cool completely. Remove the loaves from the pans.
5. Cut each loaf into 10 slices to serve.

If you want to make this cake vegan substitute 1/2 cup of agave and 1/2 cup of maple syrup for the honey.

I like to make this honey cake at least a day or two before serving as the taste gets better.  If not using store in the fridge.

HONEY CAKE WITH PLUMS AND PLUM COMPOTE FOR ROSH HASHANAH OR ANYTIME

A visit to the Leslieville Farmers’ Market inspired me to make this plum cake for Rosh Hashanah. At the market I bought a basket of purple onions, purple potatoes, purple cabbage and purple plums. I just read that purple fruits and veggies are good for you and I think that even applies to using purple fruit in cake.  Well I could be stretching this healthy cake thing but it is gluten-free and sweetened with honey. This recipe makes 2 – 9 inch round or square cakes. When Gordy saw that we had 2 cakes cooling on the counter and I asked him what he wanted for lunch he said…”I think I am in the mood for cake!” Shana Tova.

Makes 2 cakes

Ingredients:

• 8 tablespoons melted coconut oil
• 2/3 cup honey
• 6 eggs
• 1 tsp vanilla extract
• 1 cup almond flour, packed
• 1/2 cup gluten free flour, packed
• 1 teaspoon salt
• 1 teaspoon baking soda
• 6 to 8 plums, cut in half, pits removed

Directions:

1. Preheat oven to 325 degrees.
2. Grease your pans with some coconut oil.
3. Combine wet ingredients.
4. Add dry ingredients, stir until combined. Pour into 2 greased 9 in pie plates or square pans.
5. Top with the sliced plums.
6. Bake for 3o-40 minutes, until golden brown.
7. Let cool before serving.

Plum Compote:

Ingredients:

• plums, sliced and pitted
• honey, the amount of honey you like depends on how sour the plums are. Taste and add more honey if needed.
• vanilla to taste
• dash of salt
• splash of balsamic vinegar
• water

Directions:

1. Combine plums, a little water and honey in a saucepan.
2. Bring to a low boil.
3. Add vanilla, a splash of balsamic vinegar and a dash of kosher salt.
4. Stir over low heat until plums are very tender and compote thickens, stirring often and  tasting to see if more honey is needed.
5. Cook for about 15 to 20 minutes until plums are soft and have started to break apart.
6. Remove from heat.
7. To serve drizzle a small amount of compote on each dessert plate and add a slice of cake on top.
8. Any leftover compote store in an air-tight container for up to one week.

VEGAN CORN PUDDING WITH FRESH THYME AND ROSEMARY

When I told Gordy I was making a pudding for dinner he thought he was getting chocolate pudding.  Wait until he finds out that this recipe has no milk, no butter, no flour… and no chocolate.

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Vegan Corn Pudding

Serves 6 as a side dish

Ingredients:

• 6 cups fresh corn

• 1/2 cup unsweetened almond milk (you could use soy milk)

• 2 tablespoon of arrowroot flour

• 1 teaspoon salt

• 2 teaspoons fresh thyme

• 2 teaspoons fresh rosemary

• 1/4 teaspoon black pepper

• 1/8 teaspoon of cayanne pepper

• 2 tablespoon melted Earth Balance Buttery Spread

• 4 teaspoons of baking powder

• 2 tablespoon of corn meal

Directions:

1. Cut corn niblets off the cob.

2. Whisk arrowroot in 1/2 cup of almond milk.

3. Put 2 cups of corn and almond milk in the food processor. Puree.

4. Add salt, pepper, cayenne, melted “butter,” baking powder, and cornmeal to the food processor, and process well.

5. Add remaining corn, thyme and rosemary to the food processor and and pulse for 5 or 6 times, just until mixed, you should still have some of the texture of the corn.

6. Grease a 9 or 10 inch round baking dish with canola oil or coconut oil. Scrape corn mixture into dish. Bake uncovered at 350º for 30 to 40 minutes or until slightly brown around the edges.

SAVOURY ASPARAGUS TART WITH GRUYERE AND GOAT CHEESE

It’s almost the end of asparagus season here in Toronto and I need to share this recipe with you before it’s too late!  This has become my go to appetizer – so if you happen to come to my house for dinner this savoury tart may just be on the menu otherwise you will have to make it for yourself!

I also love and make a tomato version of this tart.  You can find the recipe in the summer 2013 issue of EdibleToronto, the beautiful food magazine that is all about food and everything that celebrates food.

While other veggies are still growing in the soil and soaking up the sun, asparagus is one of the first vegetables harvested in spring.

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Savoury Asparagus Tart

Serves:  6 as an appetizer

Ingredients:

• 1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
• 1 lb fresh asparagus
• 2 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg, beaten
• 1 cup shredded Gruyere cheese
• 1/2 cup goat cheese
• 2 tsp chopped fresh basil
• 2 tsp chopped fresh thyme

Directions:

1. Line a baking sheets with parchment paper; set aside.
2. On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
3. Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
4. Brush pastry all over with some of the egg; sprinkle with cheeses, leaving 1-inch border. Arranges the asparagus on top of the cheese. Drizzle with some olive oil. Scatter the fresh basil and thyme over the asparagus.
5. Return to oven and bake until golden and puffed, 12 to 15 minutes.
6.  Let cool for 5 minutes; cut into long rectangles or squares. Serve warm or at room temperature.
7.  (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven for 5 minutes.)
8.  

RAW ORANGE-DATE SQUARE

“RAW DATE SQUARES” …well that’s what Gordy said.  He was a bit disappointed that the house did not have that what are you making , you are driving me crazy smell, but when he tasted them that was all forgotten and I was Queen!

Ingredients:

For the Filling:

• 2 cups chopped, pitted dates
• 2 Tbsp. water
• Juice of 1 large, organic orange (1/2 to 3/4 cup)
• Zest of 1 large, organic orange

For the crust:

•  2 cups of walnuts (or any other nuts you like)
• 1 cup raw oats ground (I used my Cuisnart to pulse into a flour like consistency)
• 2 tsp. ground cinnamon
• 3 to 4 Tbsp pure maple syrup or agave (taste for sweetness)

Directions:

1. Soak the dates in the water and orange juice for about 30 minutes, until they become a bit soft.
2. Coarsely grind the nuts in a food processor, then add theoats and pulse to mix.
3. Add cinnamon and then maple syrup one tablespoon at a time until the mixture holds together.
4. Lightly oil a 9-inch square pan or round cake pan with coconut, grapeseed oil or any vegetable oil. (I like the taste of coconut oil).
5. Press a little over half of the nut mixture into the bottom of the pan, reserving the rest for later.
6. Puree the date and orange juice mixture until smooth but with a bit of chunks left.
7. Crumble the remaining half of the crust mixture over the dates and press lightly with your hands.
8. Sprinkle some quick oats on top for garnish.
9. Refrigerate or freeze before serving.
10. I like to snack and keep the leftovers in the freezer.

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Nutritional information can be found at Meal Garden.

GLORIANNE’S MOCHA CAPPUCCINO MERINGUES

My cousin Glorianne is a one-of-a-kind kinda girl. We have spent many summers together at Lake Simcoe but time has moved on and so has she and last weekend we visited at her beautiful cottage near Haliburton, Ontario on Coleman Lake. When we arrived there was a big cookie sheet in the oven, the oven door was slightly ajar, we could peak inside, hm-mm are these for us we wondered, a welcome to Colman Lake home baked treat?  Well it was 11 o’clock after all and we had been driving for 3 hours… and doesn’t that mean milk and cookies? Maybe, but Gordy was digging in…  “ Wait they are for a party tomorrow,” cried Glorianne.  Just one, and then one more… they were so delish that before we knew it the cookies were gone. Oh well, tomorrow is another day and now Glorianne can show me how she makes these one of a kind melt-in-your mouth meringue’s.

Thank you Glorianne, Tom and Gwynne for a great weekend and for sharing your recipe with me. There is nothing like a good cookie made with love!

Ingredients:

• 2 large egg whites – at room temperature

• 1/8 tsp salt

• 1/8 tsp cream of tartar

• ¾ cup white sugar

• 1 tsp instant coffee

• 1 tsp coco powder

• ¾ cup of Skor bits

Directions:

1. Set oven to 300F

2. Prepare a cookie sheet by lining it with parchment paper

3. Add the sugar, coco and coffee together in a small bowl – mix well.

4. Beat egg whites at high speed for 30 seconds and add salt and cream of tartar to egg whites. Continue to beat until you have soft peaks.

5. Continue to beat the eggs at high speed and slowly add the sugar, coco, coffee mixture.

6. Continue to beat until it is well mixed and you get hard peaks.

7. Stop beating the meringues and gently fold the Skor bits into the mixture with a spatula, until just mixed.

8. Spoon the mixture in teaspoon size mounds

9. Place in the oven for 25 minutes. Then open the oven door 2 inches and let the meringues cool in the oven for another 30 minutes.

10. Eat all at once!

You cannot make these cookies on rainy days.

PEACH AND BLUEBERRY CRUMBLE

Zach is coming for dinner, all year long I make his favourite desert, a crumble. He loves it made with any fruit, with any topping, in any season.  At the fruit store today I found fresh Ontario peaches and wild blueberries so that’s what I will be baking tonight. I know he will be happy and as always take home the leftovers!

Ingredients

For the fruit:

• 6 to 8 peaches
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 1/2  cups fresh blueberries

For the crumble:

• 1 cup all-purpose flour
• 1/3 cup granulated white sugar
• 1/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

1. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water.
2.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.
3. Add the lemon zest, lemon juice, granulated sugar, and flour. Mix well.
4. Mix in the blueberries.
5. Spoon the mixture into a well greased 9 x 13 pyrex or a deep dish pie pan.
6. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of a food processor.
7.  Mix using the on/off  pulse switch until the mixutre looks crumbly.
8. Sprinkle evenly over the fruit.
9. Bake for 40 to 45 minutes, until the top is browned and the juices are bubbly.

Serve warm or at room temperature.

MORE BLISS BALLS – FOUR FLAVOURS

My sister-in-law Jill and my niece Laura have been on a spring detox all week.  I thought they could use a little something sweet to keep them on track and I have just the treat for them.  Like most raw foods, these are healthy and will help when you get that  craving for something sweet.  

These keep really well when stored  in the fridge or freezer.

The recipes:

Tahini Almond Date Bites

• 12-14 large dates, pitted
• 1/2 cup raw almonds
• 1/3 cup tahini
• pinch sea salt
• 1-2 tablespoons water
• 1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Store in the fridge.

Vanilla Bliss Balls

• 2 cups raw walnuts
• 2 tbsp maple syrup
• 1 tsp vanilla
• pinch salt
• 1/2 cup cashews
• 1/2 cup raisins
• 1/2 cup chopped walnuts for rolling

 Put walnuts in the processor and process until smooth. Add maple syrup, vanilla, salt and process until well combined.  Add cashews and raisins and process until evenly distributed but not completely smooth. Form into 1 inch rounds, roll in crushed walnuts. Store in the fridge.

Chocolate Cherry

• 2 cups of walnuts
• 8 pitted dates
• 1/3 cup of cacao powder
• 1/2 cup dried cherries
• ½ tsp of vanilla extract
• 1 TBS maple syrup or honey
• Pinch of salt
• 2 tsp of water

Place the walnuts in the food processor and process into small chunks. Hold back 1/4 cup of walnuts.  Add the salt to the chopped walnuts and process until finely ground. Add the dates and process until the mixture becomes sticky.  Add the cacao  and vanilla and process again.  Add the water if needed.  Add in 1/4 cup of the remaining walnuts and stir through the mixture.  Form into 1 inch round balls.  Roll in cacao powder. Store in the fridge. 

Raw Carrot Cake Balls

• 1 cup raw almonds
• 1/2 cup rolled oats
• 1/4 cup carrots
• 1 tablespoon unsweetened shredded coconut
• 1 1/2 tablespoon maple syrup
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon raisins, chopped
• unsweetened shredded coconut for rolling (optional)

Combine almonds & oats in a food processor and pulse until almost flour consistency. Add carrots and process until finely chopped and incorporated.  Add remaining ingredients except raisins and process until dough comes together and almost forms a ball in the food processor.Transfer mixture to a small bowl and fold in chopped raisins. Roll into balls. They look really pretty when rolled into shredded coconut. Store in the fridge.

HOMEMADE MUESLI

I am having organic and natural food thoughts. In other words this recipe is healthy for you!

This recipe makes a lot of muesli.

Ingredients

• 2 cups rolled organic oats
• 1 cup spelt flakes
• 1 cup almonds, chopped
• 1 cup walnuts, chopped
• ¾ cup chopped dates
• 3/4 dried apricots, chopped
• 1/2 cup sultanas raisins
• 1/4 cup cranberries or cherries
• ½ cup flax seed
• 1/2 cup pumpkin seeds
• 2 cups shredded coconut

Directions:

1. Mix all ingredients
2. Put in glass container
3. Serve with fruit and yogurt and a drizzle of honey or maple syrup.

I store our muesli in a big glass jar and like to leave it on the counter, it’s hard to pass by without eating a handful!

STRAWBERRY RHUBARB CRISPS WITH CARDAMOM, NUTMEG AND HAZELNUTS

I was shopping at Fiesta Farms today and the first thing that caught my attention was the big display of fresh Ontario strawberries, OK so they cost double of the ones from  California, but yeah, it is spring and my fridge is full of fresh local rhubarb – so I must make a strawberry rhubarb crisp.

Ingredients

• 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
• 4 cups fresh strawberries, hulled and halved, if large
• 1 1/4 cups granulated sugar
• 1 1/2 teaspoons grated orange zest
• 1 tablespoon cornstarch
• 1/2 cup freshly squeezed orange juice
• 1 cup all purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cardamom
• ¼ teaspoon nutmeg
• ½ cup hazelnuts, chopped
• 1 cup quick-cooking (not instant) oatmeal.
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F.

1. FOR THE FRUIT: toss the rhubarb,strawberries, 3/4 cup of the granulated sugar  and the orange zest  together in a large bowl.
2. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.
3. Pour the mixture into an 8-by-11-inch baking dish  and place it on a sheet pan lined with parchment paper or tin foil in case of spill over.
4. FOR THE TOPPING: , in the bowl of an electric mixer fitted with the paddle attachment,(or food processor) combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt,  cardamom, nutmeg and oatmeal.
5. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is crumbly.
6. Mix in the chopped hazelnuts.
7. Sprinkle the topping over the fruit, covering it completely.
8.  Bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

We ate the crisp warm with whipped cream sweetened with maple syrup.

MAGNOLIA’S BAKERY VANILLA CAKE

My niece Alison has a big heart, a big smile and big glasses!

She will always be a kid no matter how old she gets.  She brings out the kid in everyone and on mother’s day she brought the kid out in me. Alison loves to bake brownies, cupcakes, and birthday cakes and today she baked our family a Mother’s Day cake.

Thank you Alison, your cake made me happy and the pink icing and sprinkles made me feel like a kid.

Happy Mother’s Day!

CHALLAH (JEWISH EGG BREAD)

Nothing can compare to the smell of freshly baked challah.

If you want everyone to love you, you must bake a challah on Friday night.

I have made this challah in honour of Bill 17: The Jewish Heritage Month Act put forth by MPP Mike Colle who has Introduced Bill 17 to Proclaim the Month of May Jewish Heritage Month in Ontario. The Bill designates May as Jewish Heritage Month, in order to honour the significant achievements of Jewish Canadians across Ontario.
My nephew Dustin Cohen who is MPP Mike Colle’s Executive Assistant at Legislative Assembly of Ontario has worked long hours behind the scene to help get this bill passed. Thank you Dustin!

Going into the oven.

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Challah (Jewish Egg Bread)

This recipe makes one large loaf

Ingredients:

• 1 cup water
• 2 eggs, beaten
• 3 tbsp. shortening (I use safflower oil)
• 3 tbsp. honey
• 1 ¼ tsp. salt
• 3 2/3 cups unbleached flour
• 1 tsp. yeast

Glaze:

• 1 egg yolk
• 1 tbsp. water
• Poppy seeds, sesame seeds and kosher salt for sprinkling on top of challah

Directions:

I use my bread machine to make the dough.

1. Measure first 7 ingredients in the order listed in the baking pan of your bread machine.
2. Close lid and select dough setting.
3. Press start
4. When cycle is complete, remove dought from machine on to a lightly floured surface. Divide dough into 6 equal portions.
5. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle and gradually taper towards the ends.
6. Braid the 6 dough strips.
7. Place on lightly greased baking sheet.
8. Cover and let rise 30 minutes or until double in volume.
9. Beat egg yolk with one tablespoon of water and brush over the challah.
10. Sprinkle with poppy or sesame seeds
11. Bake at 350 degrees for 30 to 35 minutes.
If you want to make this a raisin challah add 3/4 cup of raisins when the “add ingredient” signal beeps on your bread machine.

HAZELNUT CHERRY GRANOLA

I love granola.

I love making my own granola. I love  knowing exactly what’s gone into it (no preservatives etc.), I love that  it is easy to make and you can be as creative as you want to be, changing up the nuts and dried fruit.

I love having a big jar of it in the kitchen, to eat with almond milk for breakfast, over yogurt and drizzled with honey, or as a snack by the handful, any time I pass the jar.

I promise this will not last long on the counter!

Ingredients:

• 2 cups rolled oats
• 1 tsp pure vanilla extract
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1 1/2 cups hazelnuts – roughly chopped
• 1 cup dried tart cherries (unsweetened)
• 1/3 cup peanut or other nut butter
• 6 Tbsp. coconut oil, melted
• 1/4 cup honey, maple syrup, or Agave syrup
• 1 Tbsp water

Instructions:

1. Preheat oven to 350F , line a baking dish with parchment paper.
2. Stir together all dry ingredients (oats, salt, cinnamon, hazelnuts and cherries). 
3. Add to the dry ingredients the coconut oil, honey, maple syrup, or Agave syrup vanilla, nut butter, and water. 
4. Mix well and spread onto the baking sheet. 
5. Bake for around 30 minutes, or until golden brown and stir often. 
6. Let cool before storing in air tight jar.