Raspberry Muffins

I love picking raspberries in September at Old Frog Pond in Harvard, Ma, and when I do, this is one recipe I have to make with them. Adapted from Silver Palate’s Good Times Cookbook, they are delicious! I almost always have streusel topping in the freezer ready to go, which makes this go even faster. You can also omit the topping or just sprinkle with a little turbinado sugar if you’re in a hurry. The lemon zest is nice in the topping though, so do try it sometime!

  • 1 ½ c Gluten free flour
  • scant ¼ c beet sugar
  • scant ¼ c light brown sugar
  • scant 2 tsp baking powder
  • ¼ tsp kosher salt
  • 1 tsp cinnamon
  • 1 large egg
  • 1/4-1/3 c lactose free butter, melted
  • ½ c almond milk
  • 1 1/4- 1 ½ c fresh raspberries
  • 1 tsp lemon zest

Streusel Topping:

  • scant ½ c brown sugar
  • 1/3 c gluten free flour
  • ¼ c oat flour
  • ¾ tsp cinnamon
  • 1 tsp lemon zest
  • 3 T melted butter, lactose free

Preheat oven to 350. Line 12 muffin cups with paper liners or melted butter.

  • Whisk flour, sugars, baking powder, salt and cinnamon together in a medium bowl.
  • Make a well in the center and add the egg, milk, and melted butter.
  • Stir and mix together just until combined.
  • Quickly and lightly, stir in the lemon zest and raspberries.
  • Distribute equally among 12 muffin cups.
  • Make the streusel topping…
  • Combine the flour, oat flour, sugar, lemon zest, and melted butter in a small bowl and stir with a fork until crumbly.
  • Sprinkle 1 tsp on each muffin.
  • Bake 20-25 minutes until tester comes clean.
  • Enjoy! Or freeze a few for another time!

Summer Pizza

adapted from theKitchn.com

I’ve made this pizza several times this summer and now that the corn, tomatoes, and squash are abundant, I’ll be making it even more! My version is gluten and lactose free, but you can use a regular pizza crust and cheese if you like. I love the pure veggies and basil garlic oil taste myself…delicious!

  • 1 frozen GF pizza crust (I like Cappello’s)
  • 1 handful of fresh basil leaves
  • 1 clove garlic, minced
  • 1/3 cup olive oil
  • ½ tsp salt
  • ½ cup red onion, thinly sliced
  • 1 cup grape or cherry tomatoes, halved
  • 2 ears of fresh corn (about ¾ cup), cut from the ears
  • 1 small-medium zucchini or yellow squash, thinly peeled into ribbons
  • 2 oz plant based cheese (optional)

Preheat oven to 440.

  1. Chop basil leaves and place in a small bowl. Add the minced garlic, salt and olive oil and mix.
  2. Place the red onion, tomatoes, corn, and zucchini/squash in a medium bowl.
  3. Add 1-2 T of the garlic basil oil to the mixed veggies.
  4. Put pizza crust on parchment lined baking sheet.
  5. Spread/brush garlic basil oil on the crust to edges.
  6. Arrange veggies on top evenly.
  7. Sprinkle with cheese if desired.
  8. Bake 11-15 minutes until edges are brown.
  9. Top with more fresh basil leaves if desired.

Cut into wedges and enjoy!

Chewy Brownie-like Cookies

Slightly crispy on the outside, chewy in the center…just the thing if you need a little chocolate pick me up, like if you have a migraine!

  • 1 stick butter
  • ¾ c brown sugar (or half beet sugar)
  • 1 egg
  • 1 tsp vanilla
  • ¾ c flour
  • ¼ c dark cocoa
  • ½ tsp baking soda
  • pinch salt
  • 1 c chocolate chips; ½ c melted
  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. Cream butter and sugar; add vanilla and beat in.
  3. Add 1 egg, and beat til light and fluffy.
  4. Whisk flour, cocoa, salt and baking soda together in a bowl.
  5. Melt ½ c chocolate chips; stir til smooth, and add to sugar egg mixture quickly.
  6. Add flour mixture in and blend til just mixed.
  7. Add ½ c remaining chips.
  8. Scoop into golf size balls and place on baking sheet.
  9. Bake 9 minutes and check…do not overbake.
  10. Remove when edges are done and center looks slightly wobbly.

Cool and enjoy!

Chocolate Chip Cookies

(adapted from Equal Exchange and King Arthur flour recipe)

These are a nice variety of basic chocolate chip cookies. Adding some Teff flour added a nutty taste that I liked. You could use buckwheat flour instead or just go with all purpose flour, your choice! They are crispy on the edges and chewy inside, which I love! If you want them chewier, take them out sooner. They will crisp up after they cool…yum!

  • 2/3 c brown sugar
  • 2/3 c beet sugar
  • 1 c unsalted butter, lactose free
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ¼ tsp almond extract (optional)
  • 1 tsp cider vinegar
  • 1 tsp baking soda
  • 1 egg
  • 2 c flour, gluten free mix (part Teff, about 1/3 c)
  • 2 cups Equal Exchange semi-sweet or 70% chocolate chips

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. In a large bowl, beat together butter and sugars, salt, vanilla, almond extract, vinegar, and baking soda until smooth.
  4. Add the egg, and beat until smooth.
  5. Add flour and chips and thoroughly combine.
  6. Spoon or scoop 1 1/4” balls onto prepared baking sheets.
  7. Bake 11-12 minutes.

Easy Veggie Stir Fry

Make the sauce: Whisk together the sauce ingredients, making sure cornstarch dissolve; set aside.

  • 1/3 c water
  • 2 T Tamari sauce or Coconut Aminos
  • 1 tsp honey
  • 1 T minced or grated ginger
  • 1 tsp white miso
  • 1 tsp cornstarch

Make the stir-fry:

  • 2-3 T safflower or coconut oil
  • 1 bunch asparagus, cut into diagonal 2 inch pieces
  • 8 ounces sugar snap peas, ends trimmed, large pieces halved
  • 1-2 medium red or yellow peppers, cut into strips, about 2 inches long
  • 8 ounces shitake or cremini mushrooms, sliced thin
  • 3 cloves garlic, minced

Heat a wok or large frying pan over medium high heat until a drop of water sizzles on it. Drizzle 1-2 T of the oil around the pan and swirl. Add the asparagus and a pinch of salt. Stir fry 2-3 minutes. Add mushrooms, and stir fry 2 minutes. Add 1 T oil and add peppers, snow peas and a pinch of salt. Stir fry 1-2 minutes; add garlic and stir fry 1 minute. Stir the sauce and pour into the pan, stirring constantly, until thickened and the veggies are coated, about 1-2 minutes. Serve over brown rice or rice noodles. Top with cashews if desired.

This is good with so many different veggies. I’ve used celery, zucchini, carrots, bok choy, so use what you have or want and enjoy!

Zucchini, Squash, and Eggplant Tian

This is a versatile, delicious recipe to make right now when summer produce is fresh and abundant! You can vary the squashes and the herbs: I’m loving fresh basil and thyme mixed together. My recipe is gluten and dairy free, but you can top it with grated cheese or breadcrumbs for the final 10 minutes if you like.

  • 2 medium zucchini, sliced about 1/8 inch thick
  • 1 yellow zucchini or squash, sliced 1/8 inch thick
  • 1 Japanese eggplant, sliced 1/8 inch thick
  • 1 medium onion, sliced thinly
  • 2 tsp fresh thyme, chopped
  • 1/2 tsp salt
  • pepper to taste (I like lemon pepper)
  • 3 T fresh basil, chopped
  • 1-2 cloves garlic, minced
  • 1/2 c virgin olive oil

Preheat oven to 350.

In a large skillet, heat the olive oil over medium high heat.

Add the onions, thyme, lemon pepper and salt, and saute until the onions are soft and caramelized, about 15 minutes.

In a small bowl, combine the olive oil, basil and garlic and steep 15 minutes.

Put a little of the basil oil on the bottom of a large deep dish pie plate or casserole dish.

Spread the onions in a layer on the bottom of the dish. Arrange a row of zucchini over the top, overlapping edges slightly. Lay a layer of squash on top, and then a layer of eggplant. Repeat the sequence with remaining ingredients, drizzling a little olive oil mixture between the layers.

Cover with foil, and bake for 45 minutes to an hour, depending on thickness, until veggies are cooked through. If you’re adding cheese or crumbs, leave the foil off and bake until golden brown. Enjoy!

Chocolate Zucchini Muffins

I was craving some zucchini muffins and found a recipe for chocolate pecan muffins that inspired me to try these chocolate zucchini muffins. I love these! They are rich, and cake like but not sweet. If you want sweet, you can frost them or add chocolate chips, or add more sugar, but try them like this first as muffins.  What a great way to use up some of that extra zucchini!  They freeze well too.

  • 1/3 cup cocoa
  • 1 cup flour
  • ½ cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup sugar (brown, coconut or a mix)
  • 2 large eggs
  • scant ¾ cup coconut oil, softened
  • 1 1/2 cups finely grated zucchini
  • 1/4-1/3 cup coconut milk (use almond milk for more Ca)
  1. Preheat over to 350. Line 12 cupcake tins with papers, or grease well.
  2. In a large bowl, combine flours, cocoa, baking powder, baking soda, salt and cinnamon.
  3. In a smaller bowl, whisk together eggs and oil.
  4. Add liquids to dry ingredients and mix well.
  5. Fold in grated zucchini until evenly distributed.
  6. Put into prepared baking cups.
  7. Bake 20 minutes or until a toothpick comes clean.
  8. Let cool 10 minutes in tins; remove and cool completely.
  9. Dust with confectioner’s sugar if desired.

These are not sweet, but very chocolaty. If you want them to be more like cupcakes, then add more sugar, but they really are good muffins like this!

Note: Each muffin has about 20 mg Ca if you use almond milk and about 18 mg of Mg.

 

Kuku Sabzi, Persian Herb Omelet

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Kuku Sabzi is traditionally served at Persian New Year feasts, jammed with herbs which symbolize rebirth. One version adds dried cranberries and cinnamon, and there are many versions, but they all have at least 6 cups of greens!  Debra, from Debra’s Natural Gourmet, added romaine lettuce and fenugreek to hers and recommends using 8-9 cups of greens.  So far, I like using spinach, dill, parsley, cilantro, chives, and scallions to total 6-8 cups.  I process them in 2 batches in my food processor with some olive oil until they’re finely ground.  Sometimes I’ve added a little baking powder, but it’s not really necessary.  I love it with cardamom, cumin, and lemon black pepper.  My first version used cashews because I was out of walnuts and it was delicious, but walnuts are traditionally used.  Try them both, experiment with herbs, and see which one becomes your favorite!

I use a 9 inch deep pie dish but you can use a 9×9 square or 9″ round pan.

  • 5 T olive oil
  • 2 cups lightly packed parsley leaves
  • 2 cups lightly packed cilantro leaves with tender stems
  • 1 large bunch dill, about 1-1 ½ cups, coarsely chopped
  • 1 bunch scallions, coarsely chopped with greens
  • 3-4 cups packed spinach, or 1 5 oz. package
  • 1 tsp salt
  • ½ tsp lemon black pepper (from Trader Joe’s)
  • 1 tsp cumin
  • 1 tsp turmeric (optional)
  • ¾ tsp cardamom
  • ½ cups toasted walnuts (or cashews)
  • 8 large eggs

Heat the oven to 375 degrees.  Coat the bottom of the pan with 2 T olive oil and swirl to coat the sides; it should pool in the bottom.

In a food processor, combine the parsley, cilantro, and dill with 3 T olive oil.  Process until finely ground.  Do this a little at a time, and scrape down.  Remove and put mixture in a large bowl.

Add spinach, scallions, and toasted walnuts to the food processor bowl, and process until finely ground.  Transfer to the herb bowl.  In another large bowl, beat 2 of the eggs and  whisk in the salt and pepper, cumin, turmeric, and cardamom.  Add 6 more eggs and beat well.  Fold in the herb nut mixture and mix well.  Pour into prepared pan and bake for 40-50 minutes, depending on how many cups of herbs you used, until the center is firm. It will puff up like a soufflé!

Let it cool in the pan for 10 minutes.  Run a knife around the edges, and cut into wedges.  Serve warm or room temperature, even cold…I like it plain, but you could add a dollop of yogurt.  It’s also good with tahini sauce.

Notes:  You can use 6 or 7 eggs- just lower the baking time to 35-40 minutes, until the center is firm.

If you want to add 1 tsp of baking powder, add it with the spices and watch the bake time.

This omelet freezes well, and keeps in the refrigerator for 3 days, wrapped or covered.

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Simply Divine Vanilla Cupcakes with Strawberry Frosting

 

Strawberries are in season which usually inspires me to make strawberry rhubarb crisp or strawberry shortcake, but I had a request for cupcakes for a special occasion so I decided to try something different-  vanilla cupcakes with strawberry frosting.  After doing a little research, I discovered that using freeze dried strawberries would produce a really intensely flavored strawberry frosting and while I could have made a buttercream, I decided to make strawberry cream cheese frosting. The results were amazing! And the strawberry flavor really came through!

 

Simply Vanilla Cupcakes

 I had some coconut milk leftover and wanted to try it in vanilla cupcakes so I found this recipe and adapted it to be gluten free.  It called for cake flour which was a bit of a challenge, plus sour cream and milk…but I sifted my gluten free flour mix, added a tad more tapioca flour and substituted coconut milk for the sour cream and milk…the results?  Simply yummy!  The first time I just glazed them with a little honey lemon mix; the second time I made an easy chocolate frosting- both were delicious! And now, they’re paired with Strawberry Cream Cheese Frosting!

Adapted from: Sally’s Baking Addiction Simply Perfect Vanilla Cupcakes

Please use organic ingredients; most of these came from Debra’s in West Concord!

  • 1 ¾ c gluten free flour with 2 T. cornstarch, or tapioca flour, sifted
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ c butter, room temp
  • ¾ c. sugar (I used organic white sugar)
  • 3 large egg whites, room temp
  • 2 tsp vanilla extract
  • Seeds scraped from ½ of a vanilla bean
  • 1 c. coconut milk (Aroya)

Preheat oven to 350.

  1. Line a 12 cup muffin tin with cupcake liners, and another 4 in a second pan. (I have a 6 cup tin so this worked well).
  2. Sift the flour, and add the baking powder, baking soda, and salt; set aside.
  3. Using a mixer, beat the butter for 1 minute, then add the sugar and beat on high speed for 2 minutes, until smooth and creamy.
  4. Scrape down the sides of the bowl and add the egg whites, vanilla, and vanilla bean.
  5. Beat on medium speed until combined; then add the coconut milk and beat til smooth.
  6. Scrape the sides and add dry ingredients just until incorporated with the mixer on low.
  7. Do not overmix.  Batter will be slightly thick.
  8. Scoop batter into muffin cups- fill 2/3 of the way.
  9. Bake 20-22 minutes until a toothpick comes out clean or it bounces back when you press lightly with your finger. 
  10. Cool before frosting. 

Strawberry Cream Cheese Frosting

 You can get all these organic ingredients at Whole Foods!    cupcake2

  • 1 cup freeze dried strawberries
  • 8 ou. cream cheese, full fat
  • ¼ c butter
  • 2 ½ c confectioners’ sugar, sifted
  • 1 tsp vanilla

Process the freeze dried strawberries in a food processor until powdery.  You’ll have about ½ cup or slightly less.  Set aside.

  1. Using a stand mixer, beat the butter in the large bowl until creamy on medium speed for 1-2 minutes.
  2. Add the cream cheese and beat 1-2 minutes until smooth.
  3. Add vanilla and mix in.
  4. Add confectioners’ sugar and strawberry powder.
  5. Beat on low speed 30 seconds until mixed in, and then beat on high speed for 2 minutes.
  6. Refrigerate to firm up before frosting cooled cupcakes.
  7. If you want, put frosting in a pastry bag with piping tip and pipe on top.
  8. Serve, or refrigerate frosted cupcakes.

Makes more than enough for 14 cupcakes; store leftover frosting up to 5 days in refrigerator or freeze and use later.

You could also use freeze dried raspberries, or even blueberries or mango for this frosting- experiment with them all!

 

Cauliflower Puree

I’m not a cauliflower fan, but this recipe from Once Upon a Chef charmed me into trying it by saying that it tastes remarkably like mashed potatoes…and so it does! Creamy, comfort food- for the holidays or not, it’s delicious anytime!

I used water instead of chicken broth, and Carrington organic ghee and coconut oil instead of butter (easier to digest). I’m sure the broth and butter are yummy too…your choice. I also added a couple of potatoes because I wanted the mix and had potatoes to use. Organic ingredients of course…

1 head cauliflower cut into 2 inch pieces (no need to keep florets intact)

3 fist size potatoes (golden are good)

1 cup chicken broth or water

1 tsp salt

3T butter (Carrington ghee and coconut oil spread)

1 tsp chopped fresh thyme

Freshly ground lemon pepper and additional salt to taste

In a large pot, bring the water/broth and salt to a boil. Add the potatoes and cauliflower; bring to a boil again. Cover, reduce the heat to low and steam for 20 minutes, until tender. Drain in a colander but save 3 T of the water/broth and transfer to a food processor. Add 3 T of water/broth and butter/ghee. Process until smooth. Add thyme. Taste and adjust with salt and pepper.