Harmony Kitchen

Chocolate Cardamom Zucchini Bread

 

 

Hello again, I’m back!  I’m not sure for how long or how regularly I will be able to post, but I’m here now. In my absence so much has happened - growth on many levels, a move to a new house, time nesting and getting adjusted to COVID life, some health issues that are still being addressed, a lot of online workshops both in music and Ayurvedic food preparation. All this to say I’m excited to share what I’ve learned and the new approaches I’ve been adopting in my life here at HK!

 

The inspiration for this recipe came when a neighbor gave me a rather large zucchini. As soon as she put it into my hands, I knew it was destined to go into a bread. And the rest unfolded effortlessly - who does not love chocolate and cardamom?!

I hope you enjoy this recipe I’ve been tweaking for more than a year now that features a veggie currently in season - and hopefully in abundance for many off you!

 

ingredients

1 1/2 cups shredded zucchini

1 1/2 tablespoons ground chia seeds

2/3 cup plant-based milk or other milk of choice

2/3 cup melted coconut oil

1/2 cup maple syrup

1 tablespoon apple cider vinegar

1 1/2 cups oat flour

2/3 cup buckwheat flour

2 tablespoons arrowroot starch or other starch of choice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt 

1 teaspoon cardamom

1 teaspoon fennel

1 teaspoon vanilla bean powder or 2 teaspoons pure vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 1/2 to ounces dark chocolate of choice (optional)

 

optional topping

1/4 cup coconut shavings

1/4 cup crushed pecans

1 tablespoon coconut palm sugar or other sugar of choice

 

instructions

Preheat oven to 350°F.

Shred 2 cups of zucchini and set aside. Add the chia seeds to the milk, stir and set aside to thicken. In a small bowl mix together the coconut oil, maple syrup, vanilla and vinegar. In a larger bowl sift the oat and buckwheat flours, then stir in the starch, baking soda, salt and spices.

Pour the liquid ingredients into the dry and stir until well combined. Next fold in the shredded zucchini and chocolate pieces if adding those in. Pour the batter into an oiled loaf pan - I used an 11" x 3 1/2" aluminum pan - and add the optional topping if using.

Bake for 60 to 65 minutes, or until a toothpick comes out clean. Let cool for 20 minutes before serving. This bread will last 2 days at room temperature and up to 5 days refrigerated.

Slice and Enjoy with a friend or someone you love. 

 

 

monk brownies (low fodmap)

 

 

With Valentine's Day around the corner, it seemed like the perfect time to post a chocolatey dessert, which you can make for yourself or package and give to your sweetheart(s). The inspiration for this decadent treat came to me back in December when my friend Alanna Taylor-Tobin of the The Bojon Gourmet posted her incredible Chestnut Cranberry Blondies recipe. At the time of her post - on my birthday! - I was on an extremely restricted diet and had to hold off making a batch. But when New Year's Day came along, I decided to cheat a bit and made a veganized version of her blondies. They were so worth the wait, as I was blown away by the light texture and the way the ingredients complimented each other so effortlessly. 

Fast forward a few weeks later when I am struck by a chocolate blondie craving, only this time I was now into the low FODMAP diet part of my treatment plan to reverse my Hashimoto's. Sadly on this diet many of my usual go-to ingredients are not allowed, including coconut palm sugar. So I went to work figuring out what other sweeteners I could substitute and came across monk fruit. My naturopath felt it would be ok to try the monk fruit on my low FODMAP diet, so I went to work figuring out which brand to use and the correct amount for this brownie recipe. I read many reviews of different types of monk fruit and ultimately chose to go with Lakanto's Monk Fruit Sweetener. The texture of my baked goods is now slightly different than if I were using coconut or cane sugars, but it's pretty darn close. During this recipe testing process, I also realized that just using the monk fruit by itself was not going to give me the desired texture and sweetness in my baked goods, which is why I added the maple syrup to the recipe - it also happens to be low FODMAP. Overall, I think it is a wonderful compromise, and I have had only positive reviews of my brownies/blondies since incorporating the monk fruit sweetener. 

I just want to add that I am not jumping on the monk fruit sweetener bandwagon, but it's been nice to have another option that works with my dietary restrictions. And I have not experienced any ill side effects from using it like some reviewers reported - I have a feeling many of those are dependent on the brand and frequency of use of the sweetener.

Wishing you all a Happy Valentine's Day filled with your own kind of indulgence!

 

brownie ingredients

1/2 cup milk of choice or water - coconut milk is my favorite (use 1/3 cup water if omitting the cacao to make blondies)

1 tablespoon ground chia seeds (try using ground flaxseeds if making blondies)

3 tablespoons 100% pure maple syrup (use 2 tablespoons of maple syrup for blondies)

8 tablespoons coconut oil or butter, melted and warm (if omitting the cacao to make blondies, decrease oil amount to 6 tablespoons)

1/4 cup golden monk fruit sweetener (if using coconut palm or cane sugar, use 1/2 cup)

1/2 cup chestnut flour

1/2 cup sweet white rice flour

1/4 cup raw cacao (omit if making blondies)

2 tablespoons arrowroot starch

2 teaspoons cinnamon

1 teaspoon raw vanilla powder or 2 teaspoons vanilla extract

1/2 teaspoon cardamom powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

blondie ingredients

1/3 cup water 

1 tablespoon ground flaxseeds 

2 tablespoons 100% pure maple syrup

6 tablespoons coconut oil or butter, melted and warm 

1/4 cup golden monk fruit sweetener (if using coconut palm or cane sugar, use 1/2 cup)

1/2 cup chestnut flour

1/2 cup sweet white rice flour

2 tablespoons arrowroot starch

2 teaspoons cinnamon

1 teaspoon raw vanilla powder or 2 teaspoons vanilla extract

1/2 teaspoon cardamom powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

optional additions for brownies and blondies

1/2 cup toasted pecans or walnuts 

1/2 cup fruit of choice - cranberries and tart cherries are my favorites!

1/4 cup (around 1.5 ounces, 45 grams) dark chocolate (70% to 85% cacao mass) coarsely chopped 

 

Position a rack in the center of the oven and preheat to 350°F. Line an 8x8-inch square pan with parchment paper on the bottom and all sides.

If using nuts, spread them on a small baking sheet and toast in the oven until golden and fragrant, 10 – 12 minutes. Remove and let cool, then break or chop into coarse pieces.

Add the milk/water and chia/flaxseeds to a small bowl, stir to combine and set aside. Place a strainer over a large bowl and sift in the raw cacao (if using), sweet rice and chestnut flours along with the arrowroot starch, cinnamon, cardamom, baking soda and salt, then stir to combine. Add the sugar, maple syrup, melted coconut oil/butter and vanilla to the chia seed/flaxseed mixture and whisk. Pour the liquid mixture into the dry and stir to combine, then stir vigorously for a few seconds - this will help the brownies/blondies hold together better when baked. Stir in the nuts, chocolate and cranberries. Scrape the dough into the prepared pan and spread evenly - it will be a fairly thin layer. 

Bake the brownies/blondies until puffed and slightly cracked, 25 to 30 minutes. Remove to a wire rack and let cool to room temperature - or chill until firm, 1 hour, for cleaner cuts. Use the parchment handles to remove the brownies/blondies from the pan and onto a wire rack. Once the chocolate has set, cut into 16 squares.

The brownies/blondies are best the day they are made, but will keep for several days in an airtight container at cool room temperature or (better yet) refrigerated.

Serve with a warm cup of something - a matcha latte is my drink of choice - and enjoy as you savor each and every bite.

 

 

"I just think about how saying that you love someone can make your heart feel like some sort of brownie sundae, warm, gooey, sweet and good."

~ Carrie Jones

 

strawberry dream ice cream

 

Today is our 1 year anniversary - our Family Day!  It is the day we brought our beautiful Haitian daughter home to Portland, so I thought I would do a special post featuring our precious girl. Be prepared, though, as it's going to be an Estere love fest showcasing adorable photos I took of her at the end of September. Back then the weather was still warm enough to be dreaming of ice cream. Of course I had meant to post this recipe shortly after I took the photos, but life happened, along with other recipes that took precedence over this one. I realize we are now in the midst of winter, but here in Portland our temperatures have been hovering around 50°F. Maybe ice cream in January is not too farfetched. And of course in some parts of the world it is hot all year round. So for those of you where the temperatures are a bit warmer, and you can imagine making a sweet frozen treat, this recipe is for you. For the rest of you with subzero temperatures, feel free to bookmark this recipe for that day when Jack Frost has officially taken his leave.

 

 

It's hard to believe this time last year we were arriving home - with a little girl in our arms! - from our whirlwind trip that took us to Haiti, then Chicago, St. Louis and finally back to Portland. Looking back, we have had an incredible year with Estere home and experienced so many firsts with her as newbie parents - celebrating her 4th birthday, Halloween, Thanksgiving, Christmas and New Year's Day holidays! And the not always pleasant firsts like projectile vomiting, potty training, the flu, doctor's visits and the list goes on. Andy and I have learned so much - especially from our mistakes with handling a toddler - but despite those, we somehow have managed to keep our sweet girl healthy and happy.

 

 

In the last year Estere's personality has blossomed tremendously, and our bond has continued to grow stronger than ever. She also grew 5.5 inches and put on almost 10 pounds! Some highlights from this past year would be Estere sitting through a complete performance of Mahler's 2nd Symphony, attending her first ballet and opera as well as taking an outdoor Tinkergarten class! She continues to enjoy ballet and Music Together classes, too, and began preschool - which she absolutely adores! We've also met some wonderful parents with toddlers that we have shared some pretty amazing moments with on our play dates.

 

 

Estere received a chef's tower for her 4th birthday, and since then she loves cooking in the kitchen with Mama! So I dreamed up this recipe with Estere in mind, as she can't seem to get enough strawberry ice cream when we make it. We hope that you may j'adore this special treat as much as we do in our home!  

 

 

(This is the song that was going through my head when I was writing this post, so I thought I would share, as it seems pertinent to the strawberry theme we have going on here. Now onto the recipe. . .)

The_beatles_strawberry_fields_forever

 

strawberry dream ice cream ingredients 

makes 1 quart

2 cups homemade coconut milk or other milk of choice

1 1/2 cup cashews - soaked a minimum of 4 hours

10 ounces fresh or frozen strawberries or other fruit of choice

4 Medjool dates pitted 

2 tablespoons raw honey or maple syrup

1 teaspoon raw vanilla bean powder or 2 teaspoons vanilla extract

1/2 teaspoon arrowroot powder

pinch of sea salt

 

 

If your ice cream maker uses a chiller bowl, make sure to put it in the freezer 24 hours prior to making this ice cream.

Place all of the ingredients listed above into a high speed blender and blend until smooth and creamy. Transfer the mixture to a bowl, cover and place in the refrigerator for a minimum of an hour to chill. Remove the chiller bowl from the freezer and the mixture from the refrigerator.

 

 

Turn on your ice cream maker and pour the mixture into the chiller bowl. Let it run for 20 to 25 minutes until the ice cream thickens to the consistency you prefer.

 

 

Eat right away or transfer the ice cream to a freezer-safe container and let chill until you are ready to indulge in your dreamy dessert. Note - because there are no preservatives in this ice cream, the longer it sits in the freezer the more ice crystals it will develop, so it will taste best if eaten within the first week of making this frozen treat.

 

 

"Life is like an ice-cream cone, you have to lick it one day at a time."

~ Charles M. Schulz

 

 

chocolate cranberry pecan tart + book giveaway!

 

 

Tis the season to be jolly . . . especially when you have incredible desserts like this to serve up at your Holiday gathering! And who do we have to thank for this gorgeous festive treat? None other than my fellow foodie friend Alanna Taylor-Tobin from The Bojon Gourmet! 

A few weeks back Alanna contacted me and asked if I'd be interested in doing another giveaway of her recipe book - you can find the first recipe I posted from her book as well as more about how we connected here. Luckily I had recently made Alanna's Chocolate Cranberry Pecan Tart for our Friendsgiving - with a vegan twist of course - so it was an easy choice to post this recipe. Plus it would make a perfect addition to any holiday spread.

Over the past several weeks I have made this tart for multiple gatherings, and it has been a huge crowd pleaser at each and every one! The juxtaposition of the colorful cranberries with their decorative inner designs exposed against the dark brown crust and toasted pecans is simply stunning. And the pure genius of Alanna adding a hidden chocolate layer in the bottom makes this one of the best pecan pies I believe you'll ever have the pleasure of tasting!   

Now onto the book giveaway . . . For a chance to win a copy of Alanna's award-winning recipe book, Alternative Baking: Reinventing Dessert With Gluten-Free Grains and Flours, please leave a comment below with your favorite holiday dessert - this would be mine! - and head over to Harmony Kitchen's page and hit the like button. A winner will be announced Christmas Day over at HK's Facebook page. Best of luck to you all!

 

 

 

tart crust ingredients

1/2 cup blanched almond flour

1/2 cup sweet white rice flour

1/2 cup cocoa powder (preferably Dutch-process) 

2 tablespoons tapioca flour

1/4 cup coconut palm sugar or other sugar of choice

1/4 plus 1/8 teaspoon fine sea salt

5 tablespoons cold, unsalted vegan butter - earth balance is my favorite!

1 teaspoon vanilla extract

 

Position a rack in the center of the oven and preheat to 375°F (190 °C).

In the bowl of a stand mixer fitted with the paddle attachment, combine the almond and sweet rice flours with the cocoa, tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3-5 minutes.

Dump the crumbs into the desired tart pan(s) with removable bottoms(s) and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 10 minutes to make it look pretty.) Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15-30 minutes.

Place the tart pan on a rimmed baking sheet and bake for 1o to 12 minutes. Since the dough is dark, it can be difficult to tell when the crust is done, so do set a timer and look closely for edges that are beginning to darken and pull away from the sides of the pan. If the chocolate begins to smell at all burnt, remove the crust immediately. (If making tartlets, decrease the overall baking time by 5-10 minutes.) Remove the crust from the oven and, while it's still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool.

 

 

maple bourbon whipped cream ingredients

1 13.5 ounce full-fat can of coconut milk without gums

1 tablespoon bourbon or GF whiskey

1 tablespoon coconut palm sugar or other sugar of choice

 

Chill the can of coconut milk in the fridge for at least 24 hours. Tip - keep a few cans in the fridge at all times so you don’t have to wait. About 1 hour before making the whipped cream, chill a mixing bowl in the freezer. After chilling the can, flip it upside down and open that end with a can opener. Poor out the liquid into a container to use for another recipe or to make coconut water ice cubes. Scoop the solid white coconut cream into the chilled bowl. Using a stand mixer with the whisk attachment or a hand crank mixer, beat the cream until it mounds softly. Add in the sweetener and bourbon and whip until the cream holds soft peaks, meaning that when you lift the beater out of the cream and turn it upside down, the peak of cream will flop over. Keep the cream cold until using; it will separate as it sits and may need to be re-whipped if chilled for longer than an hour or two. Return whipped cream to fridge until ready to use. It will firm when chilled and soften at room temperature. This cream will keep in the fridge in a sealed container for up to 1 week.

 

 

filling ingredients

2 tablespoons ground flaxseeds

1/3 cup water

1 cup raw pecan halves

2 tablespoons sweet white rice flour

1/4 cup plus 2 tablespoons packed dark muscovado sugar or packed organic dark brown sugar - coconut palm sugar works well, too

1/4 teaspoon fine sea salt

1/4 cup maple syrup

4 tablespoons unsalted vegan butter, melted

1/2 cup roughly chopped bittersweet chocolate (preferably 70% cacao mass)

1 cup fresh or frozen cranberries, halved

 

To make the filling, position a rack in the lower third of the oven and preheat to 325°F (165 °C).

Add the flaxseeds to the water, stir and set aside. Spread the pecans on a small, rimmed baking sheet and toast until darkened slightly and fragrant, 10-12 minutes. Cool completely, then use your fingers to break the pecan halves into quarters and eighths. NOTE: Breaking up the pecans with your fingers rather than chopping creates less dust and keeps the filling pretty and clear.

In a large bowl, whisk together the sweet rice flour, sugar and salt. Whisk in the flaxseed mixture, whisking until smooth, then add the maple syrup and vanilla, taking care not to incorporate too much air into the custard. Whisk in the melted butter, then fold in the toasted cooled pecans.

 

 

Sprinkle the chopped chocolate over the bottom of the crust, then the cranberries, and carefully pour in the filling, distributing the nuts evenly.

 

 

Bake the tart until the sides are gently puffed and center is wobbly like Jell-O under the nuts and fruit (which will float to the top), 20-30 minutes.

Let cool completely, then cut into slender wedges and serve. Alternatively, chill the tart before cutting into wedges for the cleanest slices, dipping the knife in hot water and wiping it clean between cuts. Serve the tart at room temperature, with a dollop of the whipped cream. The tart is best the day of baking when the crust is crisp, but extras keep well, refrigerated airtight, for up to 4 days.

 

  

“Let them eat Pie or let them eat Cake. As for me I will eat Pecan Pie.” 

~ Brent M. Jones

 

toddler-approved oatmeal

 

Estere's HK  Debut!

 

Well Hello There!

I apologize for my prolonged absence from posting - more on that here - but I am finally back and so pleased to share a recipe we make daily for our sweet Estere, who has now been home 7 months! I just want to say that even though I titled this recipe toddler-approved oatmeal, kids of all ages and adults will enjoy it, too.

This recipe was not my original creation; all of the credit goes to my friend Alanna over at The Bojon Gourmet with her super seeded oatmeal recipe. After I made Alanna's nutrient-dense version, I fell in love with oatmeal all over again and knew it would be something we would be feeding to our daughter once she came home. What I did not realize at that moment was that parents of toddlers do not have the time nor the brain power to put together this many ingredients everyday just to make a single bowl of oatmeal. So I decided to create a large batch mix of this amazing oatmeal that would last us for weeks and keep me from being tempted to by those prepackaged store-bought versions. And of course I had to add cardamom to the mix because it is one of my favorite spices!  

This is one of the simplest meals you can make for yourself or child that takes only 5 minutes to prepare. An added bonus is that it is packed full of everything a child needs to stay healthy, strong and tantrum-free.

 

 

Estere asks for this oatmeal every day and still loves it all of these months later!  

 

 

oatmeal ingredients

8 1/2 cups quick cooking certified gluten-free rolled oats

1/2 cup chia or flax seeds

1/2 cup hemp seeds

1/2 cup unsweetened shredded coconut

1/2 cup dried fruit of choice - currants are my favorite!

1/2 cup sliced almonds - substitute pumpkin seeds if you don't want to add nuts to your mix

1/2 cup sunflower seeds

1/2 cup coconut palm sugar - only use if you will not be adding honey or maple syrup to sweeten your oatmeal

2 tablespoons cinnamon

1 tablespoon vanilla bean powder

1 tablespoon cardamom 

1 teaspoon sea salt 

 

optional additions/substitutions

raw cacao nibs

buckwheat groats

honey or maple syrup 

fresh or frozen blueberries or other fruit of choice

 

Add all of the ingredients above directly to a 3 liter mason jar and shake like the dickens or alternatively add the ingredients to a large mixing bowl, stir to combine and then scoop into a large mason jar. 

 

 

To prepare, measure out 1/2 cup of the oatmeal mix and add to a pot filled with 3/4 cup milk of choice - add your frozen fruit at this time if using. Turn the heat to medium and let simmer for 5 minutes, stirring frequently. Remove from heat, let cool slightly and then feed your hungry toddler.   

 

 

"There is no doubt that some plant food, such as oatmeal, is more economical than meat, and superior to it in regard to both mechanical and mental performance. Such food, moreover, taxes our digestive organs decidedly less, and, in making us more contented and sociable, produces an amount of good difficult to estimate."

~ Nikola Tesla

 

 

finnish and teff inspired cinnamon rolls

 

 

Cinnamon rolls take me back to my childhood, to the times when we would wake up on the weekend, crack open a can of Pillsbury rolls and devour them shortly after taking them out of the oven. Not the most sophisticated cinnamon rolls, but they were a part of our family's weekend tradition and they bring back warm, fuzzy memories. Flash forward many years, to the time when I found out I had celiac. At first it felt almost like a prison sentence, and I morned not being able to eat gluten-filled desserts like cinnamon rolls again, especially the ones Andy and I would treat ourselves too on our trips to IKEA.

It took some time for me to get up the courage to begin playing around with a gluten free cinnamon roll recipe. The biggest issues were creating a dough that had the right texture, would not crack or be too wet and sticky to roll. After many failed attempts, I took a break from this pursuit. Years later, so serendipitously, I stumbled across Sini's Finnish Cinnamon Rolls over at her blog My Blue & White Kitchen and fell in love with the idea of adding one of my favorite spices, cardamon, to these beloved baked goods. With this newfound inspiration, I took my apron off the hook and started experimenting again.

At this stage in the game with my diet, I avoid consuming refined sugars and try to keep my sweet treats to a minimum. And when I do make a dessert, it is with the least amount of sugar possible, while still maintaining a fair amount of sweetness. I also love using whole food sweeteners whenever possible - check out my date puree - and remembered Sarah Britton had a Cinnamon Bun recipe using dates and pecans for her filling, which I totally borrowed and tweaked for this recipe.  

In the midst of trying to create these gluten free cinnamon rolls, I was contacted by Tenera Grains about developing a recipe using one of their teff flours. And like clockwork, everything came together for this teff and cardamom inspired recipe. I chose to sample Tenera's ivory teff flour - it is lighter in color and a bit more delicate in taste than brown teff, which makes it ideal for sweeter baked goods - and got busy baking way too many batches of cinnamon rolls. For those of you who don't know much about teff flour, you can find out all about its health benefits over at Tenera's site. 

 

 

The good news is that I believe I have finally created one of the most nutrient dense cinnamon roll recipes that tastes pretty darn amazing - at least that is what my taste testers have been telling me! And as an added bonus, I have created 2 topping options, which both taste equally fantastic with these rolls!

I look forward to creating new traditions with these cinnamon rolls with our daughter, Estere...

 

cinnamon rolls ingredients

makes 8 rolls 

3/4 cup Tenera Grains ivory teff flour

3/4 cup sweet rice flour

1/2 cup oat flour + 1 1/2 tablespoons for rolling out the dough

2 tablespoons  + 1 teaspoon coconut palm sugar or other sugar of choice

2 tablespoons arrowroot powder

2 tablespoons ground chia seeds

2 teaspoons cardamom

1 teaspoon vanilla bean powder or 2 teaspoons pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon sea salt

2 1/4 teaspoons dry active yeast

1/2 cup plant-based milk of choice

1/2 cup unsweetened applesauce

8 tablespoons (4 ounces) plant-based butter 

 

filling ingredients

6 Medjool dates pitted and chopped

2/3 cup water

1 tablespoon cinnamon

dash of freshly grated nutmeg

pinch of sea salt

1/2 cup pecans chopped (soaked up 6 to 8 hours or toasted) - optional

 

glaze option

1/4 cup maple syrup

1/2 teaspoon vanilla bean powder

 

frosting option

1/3 cup coconut yogurt or other yogurt of choice

2 tablespoons maple syrup

1/2 teaspoon vanilla bean powder or 1 teaspoon vanilla extract 

 

 

Begin by making the filling. Add all of the ingredients listed above to a small sauce pan and bring to a slow boil, stirring regularly. Then lower the heat and let simmer for 5 minutes, until the dates become soft and the mixture turns pastelike. Remove from the heat and set aside.

Now it's time to work on the dough. Add the 1/2 cup of  milk and 1 teaspoon of sugar to a small saucepan and heat to a lukewarm temperature - make sure the temperature is not too hot or it will kill the yeast. Remove from the heat and the sprinkle the yeast over the top and set aside.

Add the rest of the dry ingredients to a large mixing bowl and whisk until well combined.

 

 

Cut in the butter using a pastry cutter, then stir in the applesauce and yeast mixture. Stir vigorously with a wooden spatula for about 30 seconds, until well combined. Note - if your dough is super sticky or you would like nice clean lines when you roll, you can place the dough in the refrigerator for about 10 to 15 minutes to make it more manageable to work with.

 

 

Dust a piece of parchment paper (12 1/2" x 16" in size) with a bit of the oat flour, then transfer the dough to the paper and form it into a ball.  

 

 

Sprinkle the top of the dough with the remaining oat flour and begin rolling the dough out into a rectangular shape.

 

 

Spread the date paste evenly over the dough using an offset spatula, leaving about a 1/2" margin around the edges.  

 

 

Begin to roll the dough using the parchment paper as tightly as you can. Roll the dough over so the seam side is down and give it a quick press with the parchment paper to make sure it is nice and secure. Using a sharp knife, cut the ends off and then slice the remaining dough into 8 equal sections. Place the rolls into a greased 9" x 13" baking pan.

 

 

Preheat the oven to 350°F, cover the rolls with a tea towel and let them rise on top of the oven for approximately 15 minutes. Place the rolls in the oven and bake for 30 to 35 minutes, until they turn golden brown on top.

While the rolls are baking in the oven, choose your topping of choice and refrigerate after making it. Once the rolls have finished cooking, remove from the oven and let cool for about 15 minutes. Then drizzle or brush on the glaze/frosting and serve immediately. These cinnamon rolls will last 3 days covered at room temperature or for up to 5 days covered and refrigerated. Note - if using the yogurt frosting, you will want to refrigerate the leftovers, assuming there are any.  

 

"Anyone who gives you a cinnamon roll fresh out of the oven is a friend for life."

~ Lemony Snicket

 

 

 

haitian hot chocolate + infinity jars

 

 

When Infinity Jars approached me about reviewing their jars for an upcoming blog post, the wheels started turning as to what recipe I would like to create around these glass beauties. Infinity's ultraviolet containers are perfect for storing everything from dried herbs, bitters, tea, coffee, nuts, oils to cosmetic products. It was hard to choose what I was going to put in my assortment of jar sizes - the possibilities are endless! - but after opening up my cabinet and seeing the tiny jars my measuring spoons could not fit into, I decided to upgrade some of my most prized spices to larger jars, which would also preserve their freshness much longer than the average tin or clear glass jar. So far, I have been loving these jars and how much easier it is measure out my spices with wide mouth openings!

I'd like to share just a few notes about spices before moving onto the recipe. Contrary to what many think, spices don't go bad - they don't spoil, but they do lose their potency the longer you keep them, especially if they're already ground. And the older the spices are, the less flavor they will impart to your recipes. It's best to purchase whole spices (when available) in the amounts you might actually be able to use from a shop that sells bulk spices - Savory Spice Shop and Penzeys are my go-to places here in Portland. Whole spices will stay fresher longer, for up to 4 years, whereas ground spices only stay fresh between 1 to 2 years. Dried herbs, though, shouldn't be kept for more than 1 year, because their delicate flavor wanes pretty quickly. Storing your spices in the proper containers, like Infinity's amazing jars, will ensure that your dishes turn out delicious and aromatic.

Right around the time Infinity Jars contacted me, I was anxiously awaiting the news of when we would finally be traveling back to Haiti to bring our daughter home. As I had Haiti on the brain, it was serendipitous that I came across a Haitian hot chocolate recipe called Chokola Ayisyen. It peaked my curiosity - who doesn't love liquid chocolate in a mug? - so I began my research into learning more about Haiti's version.

I discovered the main differences between our standard hot chocolate recipes and Haiti's are the type of chocolate and spices used. In Haiti they use unrefined cocoa balls or sticks called Chokola Peyi and an unexpected spice addition, star anise - some recipes I found also added in lime zest/rind. It turns out that star anise is quite prevalent in Haiti and used both medicinally - to treat nausea and vomiting - and culinarily - both in sweet and savory dishes. In Haiti, Chokola Ayisyen can be served for breakfast, accompanied by a freshly baked roll for evening meals and as a sweet form of liquid reassurance during troubling times. So it makes total sense that star anise would work its way into Haiti's hot chocolate recipe. 

We will be celebrating our first Valentine's Day with our beautiful daughter Estere tomorrow with her first cup of Chokola Ayisyen. May you all get your chocolate fix on - maybe in its heavenly fluid state - this Valentine's Day!

 

 

hot chocolate ingredients

serves 2

1/4 cup fair-trade pure cocoa powder, 1 Haitian cocoa ball/stick or 1 unsweetened bar of chocolate

3 cups homemade coconut milk or other milk of choice

3 anise stars

1 cinnamon stick

1/2 teaspoon vanilla bean powder or 1 teaspoon pure vanilla extract

2 tablespoons honey or maple syrup

freshly ground nutmeg to garnish

 

optional additions:

1/2 teaspoon almond extract

zest or rind from 1 lime

 

Combine all of the ingredients into a saucepan and whisk well. Bring the chocolate mixture to a slow boil, then turn the heat to low and let simmer for 15 minutes. Remove from the heat, then strain the mixture through a fine mesh strainer. Pour the hot chocolate into mugs and garnish with a bit of nutmeg.  I hope you enjoy my take on this comforting cup of Chokola Ayisyen.

 

 

"Love is like swallowing hot chocolate before it has cooled off.  It takes you by surprise at first, but keeps you warm for a long time."

~ Henri Frederic Amiel

 

 

 

cranberry lemon chestnut cake

 

 

On this beautiful Christmas Day this is my gift to all you fellow bakers, a recipe for a festive cake that will make your mouth water in anticipation of every sweet bite. May everyone experience both the JOY and PEACE that comes with this SEASON OF LIGHTS.

I also have a bit of good news to share . . . Andrew and I will finally be returning to Haiti to bring home our daughter Estere at the beginning of January! Our hearts are filled with happiness knowing we will soon be reunited.

Blessings to you all! 

 

cranberry cake ingredients

1 cup oat flour

3/4 cup blanched almond flour

1/2 cup chestnut flour - buckwheat flour can be substituted here if you don't have access to chestnut flour

1/4 cup coconut palm sugar or other sugar of choice, plus 1 tablespoon for sprinkling on top

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/3 cup chai, other spiced tea or just plain water 

2 tablespoons ground flaxseed

1 cup coconut yogurt or other plant-based yogurt of choice

6 tablespoons extra-virgin olive oil (Oil Ladi is my favorite!)

1/4 cup juice and the zest from 1 medium lemon

2 cups fresh or frozen cranberries

 

Add the flaxseed and tea to a bowl, whisk thoroughly and then refrigerate. Position a rack in the lower third - just below center - of the oven. and preheat to 350°F. Grease a 9-inch springform pan with the olive oil and place on a rimmed baking sheet to catch any drips.

 

 

 

Several photos feature the wooden spoon I carved at Windy Chien's workshop. So much fun!

 

Sift the oat, almond and chestnut flours together into a large bowl along with the sugar, baking soda and salt. Note - if you don't have access to chestnut flour, you can substitute it with buckwheat flour. In a medium bowl, whisk together the sugar, cold flaxseed mixture, yogurt, olive oil and lemon juice and zest. Add the liquid mixture into the flour and stir until well combined. Lastly, stir in the cranberries until well coated.  

 

 

Scrape the batter into the prepared pan, and smooth into an even layer.  Sprinkle over the top the tablespoon of sugar.  Bake the cake until golden on top and a tester inserted near the center comes out clean, 55 to 60 minutes.  

 

 

Remove the cake from the oven and let cool completely, 30 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.  To make the cake extra special, dust the top with confectioner's sugar. 

 

 

This cake is best within the first 2 days of baking, but will keep refrigerated for up to 5 days - if it lasts that long.  

 

 

"Gifts of time and love are surely the basic ingredients of a truly Merry Christmas."

 

~ Peg Bracken

 

 

 

 

alanna's fig and olive oil cake + my first giveaway

 

Tis the season to give, well at least that's the mindset I have as we head into December.  So it's with great pleasure that I announce my first giveaway here at Harmony Kitchen! Drum roll please . . . Alanna Taylor-Tobin's amazing recipe book titled Alternative Baking: Reinventing Dessert With Gluten-Free Grains And Flours!!!

 

Photo Courtesy of Alanna Taylor-Tobin

 

I'm super stoked to be sharing Alanna's book, not only because it is a masterpiece filled with gorgeous food photography and decadent recipes, but because Alanna has also become a dear friend. I honestly can't remember how I stumbled across her blog years ago, but from the moment I found The Bojon Gourmet, I was hooked on Alanna's witty writing style, stunning food shots and of course the creativity oozing from every single recipe she shared. And then, as luck would have it, she posted that she was writing her first recipe book and looking for recipe testers. It did not take me too long to muster up the courage to email her, but as I was typing up my message, I realized that she may not want a tester who does not eat dairy or eggs.  I almost did not send the email, but then I remembered seeing more plant-based recipes showing up over at The Bojon Gourmet and I thought, just maybe she might have 1 or 2 I could test for her. Shortly after I sent the email, Alanna's response popped up into my inbox. Expecting a polite decline, I was pleasantly surprised that Alanna had not 1 or 2, but 3 recipes for me to try out! That was the beginning of our foodie friendship/collabortion, which I knew was meant to be when I found out that Alanna writes her blog posts to Bach's Cello Suites - kindred spirits?

Alanna and I finally got to meet when Andy and I took a quick trip to San Francisco this past May to visit with friends. She introduced me to Shizen Vegan Sushi Bar & Izakaya, DOSA, Bi-Rite Creamery and Dandelion Chocolate - to say we ate well on that trip would be an understatement! On our last meetup, Alanna gave me a surprise gift of one of her cocktail concoctions, her Verdant Lady made to perfection in a cute mason jar - a drink I will never forget! 

While in town I also decided to attend a spoon carving workshop by the illustrious designer Windy Chien, who I found out about through Alanna. I had a blast at the workshop and came away with a handcrafted one of a kind spoon that I will be showcasing soon here at HK. Should you find yourself in San Fran during one of Windy's workshops, definitely sign up and attend!

Now to the recipe and BOOK GIVEAWAY!  At one of our dinners together Alanna and I talked about the idea of me "veganizing" one of the non-vegan recipes from her cookbook. I asked her if I did so, could I share it on my blog?  She graciously accepted and also sent me photos from her cookbook to share - THANK YOU!!!

Then came the hard part, having to choose from over 100+ brilliant recipes the one I was going to use for this post.  At the time I was making this decision, my fig tree happened to be in full harvest. So I went with the seasonal recipe, as I conveniently had lots of figs on hand. Luckily I did not have to change very much from Alanna's original recipe to adapt it to a plant-based version - only the eggs, butter and yogurt. The only other change I made was to give an option to use coconut palm sugar, as it is my preferred granular sugar to use due to its low glycemic index number. Other than that, the recipe remains in tact from Alanna's book along with her instructions, save for the bits mentioning flaxseed.

Below are some snippets from Alanna's cookbook that she wrote about her Fig and Olive Oil Cake:

 

This cake was inspired by a flat of gorgeous Black Mission figs that arrived at my door, hand-picked by my dear friend Amelia from her grandmother's tree. The figs were enormous--it took only four, each cut into eighths, to cover the top of this cake . . . Almond flour and Greek yogurt form a nubby base that supports the juicy figs, and the lemon plays off he olive oil to add a bit of mysterious complexity. A a good sprinkle of sugar over the top makes a crunchy crust. If figs aren't about, try this cake crowned with sliced plums instead.

 

Photo Courtesy of Alanna Taylor-Tobin

 

For a chance to win a copy of Alternative Baking: Reinventing Dessert With Gluten-Free Grains and Flours, please leave a note below sharing with me your favorite fig recipe or holiday dessert (I think mine would have to be this cake!) and head over to Harmony Kitchen's page and hit the like button.  A winner will be announced Wednesday, December 7th.  Best of luck to you all!

 

Photo Courtesy of Alanna Taylor-Tobin

 

fig and olive oil cake ingredients

1 teaspoon plant-based butter (earth balance is my favorite!)

1 cup blanched almond flour

1/2 cup sweet rice flour

1/2 cup GF oat flour

1/4 cup millet flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup coconut palm sugar or organic granulated cane sugar, plus 2 tablespoons for sprinkling on top

6 tablespoons water

2 tablespoons ground flaxseed

1/2 cup coconut yogurt or other plant-based yogurt of choice

6 tablespoons flavorful extra-virgin olive oil (Oil Ladi is my favorite!)

Finely grated zest from 1 medium lemon

4-6 large fresh figs or plums

 

Add the flaxseed and water to a bowl, whisk thoroughly and then refrigerate.  Position a rack in the center of the oven and preheat to 350°F (175 °C). Grease a 9-inch (23-cm) springform pan with the butter and place on a rimmed baking sheet to catch any drips.

Sift the almond, sweet rice, oat and millet flours together into a medium bowl along with the baking powder, baking soda and salt, adding back any bits that get caught in the sifter.  Set aside.

In a large bowl, whisk together the 1/2 cup sugar, cold flaxseed mixture, yogurt, olive oil and lemon zest. Stir the flour mixture into the flax egg mixture until smooth and homogenous. Scrape the batter into the prepared pan, and smooth into an even layer.

Trim the stems from the figs, halve each lengthwise, and cut each half into 4 wedges (for large figs) or 2 wedges (for smaller figs). Place the fig wedges over the top of the cake batter in concentric rings (or just drop them over the top willy-nilly--that looks nice, too). Sprinkle all over with the remaining 2 tablespoons (20 g) of sugar. 

Bake the cake until golden on top and a tester inserted near the center comes out clean, 40-50 minutes.  

Remove the cake from the oven and let cool completely, 45 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve.

The cake is best within the first 2 days of baking but will keep at room temperature for up to 3 days.  

 

"Constantly contemplate the whole of time and the whole of substance, and consider that all individual things as to substance are a grain of a Fig, and as to time the turning of a gimlet."

~ X, 17

 

 

 

breaking bread

Believe it or not, another Thanksgiving Day is upon us! This year it seemed to come much earlier than I had expected, and I find myself a bit behind in my preparations. Luckily it's just Andy and me celebrating together this year, so there is no pressure to serve a huge feast at any particular time.  Instead I will be doing some recipe testing and more food photography, as Thanksgiving tends to be a day centered around the kitchen. We will of course eat a lovely meal together, which is something I am truly thankful for. Knowing that there are so many people in this world who are without food makes me appreciate what we have and want to celebrate the beauty of the bounty that has been provided.  

Thanksgiving is a time when we break bread together and try to reflect on the blessings in our lives. Thus I am offering up my latest and most favorite bread creation - a nutrient-dense yeast bread with a touch of earthy sweetness. This loaf is also a reminder that it does not have to be a special holiday for us to find time to break bread and give thanks.

I'd like to leave you with some reflections on Thanksgiving by Ed Gibbons: 

 

"Thanksgiving Day is more than a day of fond memories, parades, football, and special dinners. It is also a day of thanks. On Thanksgiving Day we are reminded of the bounty of treasures that is a part of our lives. We spend a few moments before the Thanksgiving dinner to give thanks for the richness of our lives and for our wonderful family and friends. For too many people, however, the meaning of Thanksgiving ends with spending a few moments giving of giving thanks at the dinner table.

 

The true meaning of Thanksgiving, however, should not end after a prayer or a few seconds of meditation devoted to thanks.  The Holiday of Thanksgiving has broader significance.  Thanksgiving is also a call to action. It is important for us to remember that the word thanksgiving is composed of two words: thanks and giving.  Through the Holiday of Thanksgiving we are reminded to give thanks and to share and give. The Holiday reminds us to share our economic and material wealth, and to share also our time and talents with other people who could use our help.  In terms of thought and deed, the Holiday of Thanksgiving gives us an enriched perspective on the abundance in our lives. 

 

This Thanksgiving Day take a moment and reflect on what actions you can take in the next year to fully express the meaning of Thanksgiving. Can you think of a way to free-up one hour each week so that you can give that time to someone in need? What would you do during that time? By giving of your time and talent you are acknowledging that there is abundance in your life."

 

 

bread ingredients

2 1/4 teaspoons dry active yeast

2 tablespoons blackstrap molasses, maple syrup or honey

1 1/4 cup plant-based milk warmed

1 cup water 

2 tablespoons ground chia seeds or flax seeds

3 tablespoons olive oil or other liquid oil of choice (Note - if using teff flour, add one additional tablespoon of oil)

1 tablespoon apple cider vinegar or lemon juice

1 cup oat flour

1 cup brown teff or millet flour

1/2 cup buckwheat flour

1/4 cup whole psyllium husks 

2 tablespoons arrowroot powder or tapioca starch

2 tablespoons coconut palm sugar or other sugar of choice

1 teaspoon fine sea salt

1 teaspoon baking soda

 

 

In a medium bowl combine the warmed milk with the yeast and molasses. Allow to proof until frothy, approximately 5 minutes. Add the water, oil, vinegar and chia seeds to a small bowl and whisk until well-combined. Set aside to thicken. In a large bowl whisk together the dry ingredients, then pour the wet ingredients into the dry and stir with a wooden spoon until well combined and it starts to thicken up a bit. Spoon the batter-like dough into a 8 1/2" x 4 1/2" loaf pan - I used an 11 1/4" by 4 1/2" pan, which also works well for this bread. Using the back of a spoon smooth out the batter to ensure there are no gaps along the sides.

Allow to rise approximately 15 to 20 minutes in a warm, non-drafty area of your kitchen. Preheat the oven to 350°F while the bread is rising.  Note - because there is no gluten in this bread, letting it rise much longer than 20 minutes results in a collapsed top loaf, as it does not have the stretchy proteins found in gluten to hold its shape.

Place the loaf pan on the middle rack in the oven and bake for 55 to 60 minutes, until firm to the touch and it turns a golden brown on top.

 

 

Allow to cool in the pan briefly, then take a knife around the edge to loosen the loaf. Turn the bread into a towel or directly onto a cutting board to finish cooling.  Slice and serve warm with your favorite butter or condiments. This bread will keep refrigerated up to 5 days in a tightly-sealed container.

 

 

"Blues is to jazz what yeast is to bread. Without it, it's flat."

~ Carmen McRae