Posts Tagged coconut oil

Vegetarian Brittany-Style Savory Crêpes

    Back in December 2010, shortly before Christmas, Rita and I attended a book signing at Book People in Austin. Chef Alain Braux was signing his book Living Gluten and Dairy-Free with French Gourmet Food  and serving samples of his legendary Flourless Chocolate Cake.

    At that time Alain gave us permission to publish his recipe for Brittany-Style Savory Crêpes. Since then I have cooked up many, many of those crêpes. The batter holds up very well in the refrigerator so I can have crêpes for several mornings before all of the batter is gone. Initially the filling centered on variations of ham, egg, and cheese but as we move into spring my thoughts turn to lighter versions. This concoction of smothered sweet onions, mushrooms, and calabacitas* in coconut milk sauce passed the taste test with our neighbors Barb and Dona.

*Note: Calabacitas is Spanish for ‘little squash’. It looks like a first cousin to zucchini being shaped slightly different and having a lighter, mottled green color. The seeds are finer and disappear almost entirely when cooked.

    The recipe for the crêpe can be found -> HERE. BTW, I cook these crêpes using coconut oil because  1) it has exceptional browning qualities and 2) coconut oil is very healing to the digestive system.

Savory Vegetable Filling
4 ounces mushrooms, chopped 3/8”
1 medium calabacita or zucchini, chopped 3/8”
1 large sweet onion, thinly sliced
sea salt, pepper, garlic powder
coconut oil for sautéing
1-2 ounces coconut milk (from a can)

    Sauté each of the vegetables separately in coconut oil until lightly browned and season each batch with salt, pepper, and garlic powder. Set aside the mushrooms and squash as they finish. When the onions have caramelized add the mushrooms and squash back into the skillet with the onions. Add the coconut milk, cover with a lid, and place over low heat to ‘smother’ until you are ready to fill and serve the crêpes.
    Extra filling may be stored in the refrigerator as well as extra batter.

Sauteed Onion, Mushroom, and Calabacita

Sauteed Onion, Mushroom, and Calabacita

    I had one of these crêpes for dinner. I took a picture of it for the blog, and then I inadvertently deleted it before saving it to the hard drive . . . . Maybe because I was daydreaming about how it would be possible to add ‘smell-a-vision’ to the picture. It was that good!

Gretchen

Update 2011-03-21: Another Savory Crêpe – yummy as well as beautiful!

Crepe for Dinner!

Crepe for Dinner!

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Pumpkin Muffins – Finally!!

    Gluten-free pumpkin bread is a recipe that I have been working on ever since gluten awareness because it is such a family favorite. The recipe has wandered down many culinary alleys (some of them dark) with various flours, binders, sweeteners and never quite making it. Finally there is this recipe. It is receiving favorable comments from people accustomed to these experiments and some who have tasted them and just enjoyed them as pumpkin muffins without qualification.
    What has been really interesting is that the beginning versions that followed the original recipe exactly, except for flour, have been totally unsatisfactory. It was only after the versions using vegan binders did the texture start to become more satisfactory. This is something for future experimentation.
    My only disclaimer at this point is due to the fact that while the recipe has been in development it has only been baked in silicon cupcake forms. That allows for tasting fresh and warm, tasting the day after baking, and finally tasting after freezing and barely re-warming in the microwave plus having sample sizes ready-to-eat. So I have not tried loaf pans yet and do not know what baking-without-gluten issues may lay there – fair warning!

Ingredients:
1.5 tbsp ground chia seed
1 cup unsweetened applesauce
2/3 cup agave nectar
1 cup unsweetened pumpkin puree
½ cup + 1 tbsp melted coconut oil
1 tbsp vanilla

1/2 cup buckwheat flour
1/2 cups quinoa flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tsp xanthan
1/2 tsp fruit pectin
2 tsp baking powder
1 tsp baking soda
3/4 tsp cinnamon, nutmeg, allspice, cloves
½ tsp sea salt
2 tbsp water (optional)

Method:
Preheat the oven to 350 degrees. Prepare for 20-24 cupcake size muffins or perhaps 12 large muffins.

In a large bowl:
Combine the ground chia with the applesauce. Add the agave nectar and pumpkin puree and stir until combined. I have previously added some drops of stevia to make them sweeter but they are very well received without it. Set aside for about 30 minutes or so to allow the chia to absorb some moisture. Add coconut oil and vanilla just before combining with the dry ingredients as coconut oil has a tendency to congeal at room temperature.

In a medium bowl:
Sift the flours, xanthan, pectin, baking powder, baking soda, spices and sea salt. Add the wet mixture to the dry mixture and stir just until combined. If the batter is really stiff stir in one tablespoon of water at a time until the batter is a scoopable texture (dense and puffy).

Fill your prepared bake ware to the 2/3 level. Place in the oven and bake for 20-25 minutes. Test for doneness with a tester or with a very thin knife.

Allow the muffins to cool in pan on a wire rack. Turn out after 10 minutes so they don’t get sweaty. After they have cooled wrap individual servings and store in an air-tight container on the counter for 3 days or keep in the freezer.

These have a very cake-like texture and I have also frosted them with a cashew cream frosting and served them as cupcakes.

Gretchen (Mom)

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Dark Chocolate No-Guilt Fudge

    The recipe for Chocolatey Fudge from Ricki at Diet, Dessert and Dogs was intimidating. It sounded easy and yes, so yummy, but could it really be that easy? 

    I read and re-read the recipe and thought about my blender. Sometimes my wimpy old blender and I don’t get along but I am reluctant to learn a new machine along with a new recipe. Rita has a food processor stored here in my cupboard and next time I will definitely use it. You need a machine with ‘muscle’ for this recipe. The blender whined and groaned and started sending out smoke signals before we called truce. So this first batch has little bits of beans that are visible although not enough to stop any of my dedicated testers. And if you truly love deep, dark chocolate this will give you a chocolate fix without the sugar hangover. It looks like fudge, it tastes like fudge, and it IS fudge.

   You need to read Ricki’s version before you decide which way you would rather make it. She crumbles the unsweetened chocolate and adds it at the end. This version has it all melted in and fudgy smooth all the way through – almost the same ingredients but a different technique.

This Fudge Is Really Good!

This Fudge Is Really Good!

1 ounce (30 g) unsweetened chocolate, coarsely chopped
3 Tbsp (45 ml) coconut oil, soft at room temperature

1-3/4 cups (420 ml) cooked, drained and rinsed black beans (canned beans work best)
1/4 cup (60 ml) natural smooth almond butter, room temperature or slightly warmer
1/2 cup (60 g) cocoa powder
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) yacon syrup, agave nectar or vegetable glycerin
15-25 drops plain or vanilla stevia liquid, to taste
pinch fine sea salt

    Line a loaf pan with plastic wrap and set aside.

    Place chocolate in a small microwavable bowl and spoon the coconut oil over it. Heat this in the microwave for one minute. Test the chocolate with a thin knife. The coconut oil should be hot and the chocolate just soft and melted but still holding its shape. This might take several iterations of heating and testing. Do – not – overheat!

    Add all of the remaining ingredients to the processor and pour the coconut oil/chocolate mixture on top and blend until very smooth. Use a spatula to help push down and incorporate all of the ingredients if necessary. The mixture will be thick. If the almond butter is the least bit chilly the coconut oil and chocolate can suddenly harden and seize.

    Transfer fudge mixture to the loaf pan and press down to compress it and push out any air bubbles. I sprinkled a packet of Truvia over the top to give it a ‘sugary’ finish but the loaf just dissolved the crystals and it disappeared overnight.

    Allow the fudge to set up in the refrigerator for an hour, then cover the top with more plastic and refrigerate until very firm, 2 hours or up to overnight. Slice into squares. Because it contains no sugar to act as a preservative it needs to be stored in the refrigerator for up to 5 days.

Gretchen (Mom)

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Fig-Lemon Walnut-Streusel Cake

    The SOS Kitchen Challenge is going on and I am not going to make the cut this month. There has been too much going on and did I mention that Central Texas fruit trees have me swamped in frozen and cooked, pureed fruit? So if you love peppermint you need to check in with Ricki at Diet, Dessert and Dogs  and/or Kim at Affairs of Living for fabulous MINT recipes, mint being the challenge ingredient for August.
    During the next few months I will be looking at ways to create gluten-free recipes using mostly staples found on the shelves at The Caring Place food pantry. The organization is in the process of stepping up to the next level in service and has formed a focus group to look at useful options. I will be looking at making gluten-free easier for people who do not have the luxury of time to experiment.
    So right now I am finishing up a few experiments that have been rattling around in my head. This afternoon it was using puree I had prepared from fresh figs. Rita was laughing at me as I sniffed the batter and tried to decide what flavor options to emphasize and how to do it. She giggled and accused me of ‘huffing spices’.
    And I was so engrossed I forgot to take pictures along the way. Happily this is not just good cake it is REALLY GOOD. We are planning on having some more of it for breakfast in the morning.

Looks Good, Smells Good, Tastes Good!

Looks Good, Smells Good, Tastes Good!

Fresh Fig Puree:
About 4 cups of fresh figs, cut in halves or quarters depending on size
1/4 cup water
2 tablespoons agave syrup (to help draw the natural juice from the figs)
Place the figs, water, and syrup in a 1 quart saucepan that has a heavy bottom and a tight fitting lid. Place the pan on the stove and turn the heat on low. Be patient while the heat begins to ‘melt’ the figs and draw out their juice. The lid on my pan was glass so I could watch the steam gather and begin to baste the fruit. The figs should cook until tender but don’t boil them to pieces either. Stir occasionally so all of the pieces are evenly cooked. The flavor is delicate and you want to keep as much as possible.
    Remove the pan from the stove to cool when the fruit is done. When it has cooled somewhat then transfer the mixture into your blender jar. Push the button that says ‘puree’ and watch carefully. You may need to scrape down the sides for an even texture. This should not take more than a minute or so. Small bits of pulp are a good thing. Take a tiny taste – if it is not ‘fruity sweet’ then add a few drops of stevia to help it out. This should give you the amount of puree needed for the cake. A little more or less is OK. If the cake has more moisture then it will just bake a little longer.
Note: this can be stored in the refrigerator for several days before putting into the cake.

Wet Ingredients:
2 1/2 cups fig puree (about)
1/2 cup agave syrup
1 teaspoon ground chia seed
1/2 teaspoon fruit pectin
1/4 cup coconut oil (your choice of liquid cooking oil)
1 teaspoon vanilla
1/4 teaspoon lemon oil (found with essential oils and not with extracts)

Dry Ingredients:
1 1/4 cups quinoa flour
1/3 cup buckwheat flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon sea salt

Walnut-Streusel Topping:
1/2 cup quinoa flour
3 small packets Truvia sweetener
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup margarine (Earth Balance)(coconut oil probably OK)
3/4 cup finely chopped toasted walnuts (or your favorite nuts)
2 tablespoons agave syrup

    1. Pour the fig puree into a bowl. Sprinkle the chia seed across the surface and stir in quickly so it doesn’t have a chance to clump. Do the same with the pectin. Stir in the coconut oil, vanilla, and lemon oil and set the mixture aside.
    2. Sift the dry ingredients into your mixing bowl, stir with a whisk, and set aside.
    3. Prepare the streusel topping by mixing the flour, Truvia granules, and spices together. Cut in the margarine (or cold coconut butter) with a pastry blender. Add the chopped nuts. Lightly stir in the syrup with a fork. Then set this aside.
    4. Turn the oven on to 350*F. Lightly oil or spray 2 9” square pans and set aside.

    Stir the fig mixture quickly into the flour mixture. Divide the batter into the prepared pans and spread out evenly to the corners. Then carefully sprinkle the streusel mixture on top and press gently into the surface of the batter.

Remembering All of the Alterations

Remembering All of the Alterations

    Bake for about 25 minutes. If it still seems a little too moist then turn off the oven and let it remain for 2-3 more minutes in the residual heat.

Some thoughts about this recipe:
Most of the ingredients are nutritional superstars. This treat can be dessert or a meal. The flour ingredients are exactly the same as the Rhubarb-Date Pecan-Crumble recipe. The changes were the base puree and the spices and flavoring. I plan to experiment with different fruits and even mixing fruit and veggie, for instance banana or white squash with lemon and encourage others to play with it also. The ingredients that give this cake texture and post-baking stability are 1) chia seed stands in for an egg and 2) the fruit pectin combines with the acid in the fruit and the sugar in the agave to form the gel that produces jams and jellies.

Gretchen (Mom) and Rita

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Double-Coconut Muffin-Waffle Batter

   When I first began to be serious about gluten-free living (actually living as opposed to avoiding the issue) I began to copy likely looking recipes off the web. When I began to blog about the gluten-free journey for Rita and me then the issue arose of giving credit to other bloggers who offer their insights and share their recipes.
   So I have recipes like this one that was inspired by Raspberry Double-Coconut Muffins from I-know-not-where. Yes, I searched many combinations of variables with no hits. Perhaps this generous person no longer blogs or has taken up other topics. But today Rita, her husband David, and I spent several fun hours trying the basic batter in several different forms.
   The batter was specified for muffins. But we were craving waffles as well as wanting to test the waffle iron. It was a a re-sale bargain and in need of a good gluten-free waffle batter. So here we went again. After the basic batter was mixed Rita turned half of it into muffins while I presided over the waffle iron and David gallantly assisted us both with a thorough evaluation of all results.
   The three of us loved this recipe equally as muffin or waffle. We tested pancakes by adding more liquid to the batter but the flavor balance was off. Another day, another experiment will be required for pancakes.

FTB - Orange Marmalade,  Raspberry Jam, Fig Preserve

FTB - Orange Marmalade, Raspberry Jam, Fig Preserve

Double-Coconut Muffin-Waffle Batter
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup unsweetened shredded coconut flakes
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons gluten-free baking powder
1/4 cup sugar

2 eggs
1 1/4 cup coconut milk (regular, light, or part coconut & part almond milk)
1/2 teaspoon vanilla

coconut oil (for the waffle iron)

Preheat your oven to 400*F if you plan to have muffins.

In your batter bowl whisk together all of the dry ingredients. In a separate bowl beat together all of the wet ingredients. Then dump the wet ingredients into the dry ingredients and whisk all together. As in all such batters it will still be a bit lumpy but especially so with the coconut flakes.

For waffles: heat the appliance according to instructions. Oil it well with vegetable oil (we used coconut oil). When the appliance light signals that it is ready, spoon in the recommended amount of batter. Close the top and wait until it signals that the waffle is done. Then pull the waffle out and proceed to make the next one until the batter is all used up.

For muffins: spoon a good tablespoon of batter into each of 12 muffins cups or tins. We used the handy little silicon muffin cups that pop out muffins and wash up easily. Place about 1 teaspoon of jam in the middle of each cup. We tested fig preserves, seedless raspberry jam, and orange marmalade. Spoon in the remaining batter divided between the muffins to cover the jam. Bake for about 25 minutes depending on your oven. They will be very firm to the touch when they are done.

Yields 12 servings.

Mom and Rita (and David)

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