Saturday, June 25, 2016

Chufa Chocolate Chippers

Are you a "chunky" type of chocolate chipper? Growing up, you'd never catch me with chunks of anything other than chocolate in my cookies - raisins, chopped nuts and seeds, granola were verboten by us kids, and my poor chocolate chip-pecan-oatmeal cookie loving mom obliged year after year, batch after batch. Eventually I started to come around to the "heartier" side of things, but I never really liked the semi-bitter flavour that walnuts and pecans brought to the sweet party, not to mention I could barely bring "nutted" goodies anywhere anyway, after the explosion of allergies in schools, camps and even some offices.

Chufa Chocolate Chippers

Luckily, as years passed and I started paying attention to alternative options, I devised a recipe that had all the texture my mom (and many others) desired, but was allergy-friendly too. In the end, the basic formula switched extremes in a way - from being packed with nuts, eggs, dairy, refined sugar and gluten to lacking every single one of those. My secret was a blend of sorghum flour, ground chufa nuts (AKA Tigernuts) and sunflower seed flour for the base "dough" - making for a sweet and earthy cookie - then adding chopped Tigernuts for texture and a stevia/agave mix for sweetening. A few batches in and I was starting to get requests for them - leading to a bag of them in everyone's Christmas boxes last year!

A note, which applies to almost all gluten free baking and certainly good chocolate chip cookie manufacturing: let the dough rest. In this case, it's not to relax the gluten (there isn't any!) but to allow the dough to hydrate - no sandy gluten free cookies!

Shared with Gluten Free Fridays (#200!)

Sunday, June 19, 2016

Double Corn Buttermilk Cake #SundaySupper

As much as I want to, I don't get into much variety in my cooking over the Summer months. It correlates directly with how much work my garden needs at the time - if I'm lucky, it's almost maintenance-free, needing just minutes of my time every few days to weed or harvest. If, like last year, it was more work to keep it running than it bothered producing - basically sucking up hours in a flurry of under-nail "perma-dirt".

Even if the garden isn't playing nice, the farmers markets almost always do! In addition to the two we have in my city, there's an almost 100% organic market about 45 minutes away that consistently blows me away every year. Late in the season last year, I came across a drastically marked-down box of local peaches and plums there at the end of the day - slightly blemished in the sense that they had tree marks, a tiny bruise, or an indent caused by growing too close to the tree. The peaches were eaten in short order - chopped up over bowls of oatmeal or dry cereal or cooked into Purely Peach Jam.

Turning to the plums, though, I didn't really feel like doing the fresh eating thing. I'm a fan of plums when they're warm and caramelized in pies, muffins and cakes, though - and when it comes to Summer cakes, the simple, single-layer buttermilk variety that I've riffed off time and again still takes precedence. This time around I went full-on Summertime sweetness, roasting corn kernels to pepper the cornmeal batter, tenderizing the works with a hearty dose of buttermilk and a couple egg yolks and lightening the richness just a tad with a touch of lemon zest. The pinky-purple hue of the sliced fruit looked ever brighter against the golden yellow batter, and the combination sang whether it was barely cool enough to unmould, room temperature or reheated and topped with a scoop of vanilla frozen yogurt.

For #SundaySupper this week, Coleen of The Redhead Baker is hosting our motley crew of nostalgic Summer recipes. Whether the recipes are inspired by traditions (like my annual market sojurns resulting in this cake) or the same treats made year after year without fail, the list is nothing short of heartwarming, inspiring and hunger-inducing!



Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Thursday, June 16, 2016

Extra-Buttery Snickerdoodles

I've become addicted to the combination of cinnamon, honey and butter. Ever since  making and sharing my Scented Cinnamon Honey Butter, I've been making batches every few weeks, both for spreading on bread and baking with. Since the Ethereal Spice Cake was such a hit - using the spread, cream cheese and aquafaba to boot - I thought the next step would have to be another spiced offering.

Extra-Buttery Snickerdoodles

What better option to showcase the flavours of butter and cinnamon than a snickerdoodle? I came late to the snickerdoodle fan club, but when they're homemade, I'm totally on board. These ones were customized to my own personal tastes - tender and moist, with a little tang from cream cheese, extra richness from buttery Kamut flour, vanilla and butter extract and a nice hit of butterscotch schnapps! To make them without eggs, I tried my hand at a direct aquafaba one-to-one substitution. It worked fantastically and kept the balance of tenderness and chew (from bread flour) in check. A roll in crushed cinnamon cereal adds an unexpected layer of texture, all while adding to the cinnamon flavour. Perfection for a cinnamon-toast person like me, and the kids who shared in my bounty!

Tuesday, June 14, 2016

Big Batch Bran Muffins #BreadBakers

I've always had a soft spot for bran muffins. I don't mean the standard bakery-fare, greasy but overbearingly dry and sweet concoctions available from our local coffee shop and grocery store - no, I grew up loving the homemade, modestly portioned muffins my mom and grandma made. If I was lucky, I'd bite into one with a heart of jam, or one laced with chopped dates, figs or even (gasp) fresh blueberries. Other times, I'd have muffins made with chunky applesauce and melted butter in place of oil - making each taste like eating apple crumble in a more portable format.

Any way you bite them, this recipe for endlessly customizable, moist and perfectly portioned bran muffins is a fantastic way to start your day. With this recipe primed and ready to go for a HUGE batch - 45 or so - there's enough to divide, switch up the "extras" and bake for the office, or (if you're like me) freezing unbaked for a la minute cravings.

Currently, my go-to flavour is apricot-cherry with a sprinkle of rock sugar on top. What's yours?

Check out this month's #BreadBakers entries below, all featuring stone fruit!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

"Big Batch" Bran Muffins

Sunday, June 12, 2016

Beerinara for a Father's Day #SundaySupper

If I had any doubt that Father’s day was coming close, I'd only have to look at the tables, shelves and cubbies of our school classrooms to wipe it away. Just from Home Ec alone, 75 glass jars have floated in and out of the building, filled with everything from candied pretzels to BBQ sauce, flavoured salt and a KFC style chicken coating. The goodies, being made by kids, are of course all "child friendly" and nut-free - things like beer cozies and spiced nuts are pretty much verboten, not to mention a good chunk of our student body's parentage does not touch a drop of alcohol.

That said, at home, my dad loves a good beer on a hot Summer day, not to mention he (like his daughter!) adores his garlic. Really, it's a wonder that both of us have hypertension given she sheer amount we consume, but genetics does weird and wonderful things (at least I know I belong to my parents, who both have genetic hypertension!). But I digress. I found a bagful of tomatoes roasted and frozen from last year's crop when cleaning out the deep freezer a month or so ago and knew I needed to do something with it, as well as some of the zillion tons of zucchini I had shredded and individually frozen for baking but never used. Inspired by The Beeroness, I took a quick trip to the store which netted me a lovely Quebec-made gluten free ale and some fat heads of garlic begging to be roasted. A hint of homemade, salt-free lemon pepper added just the right amount of zip without the extra salinity, and the whole works canned like a dream for enjoyment both now and down the road. In fact, I can't wait for my July tomatoes to start coming in just so I can try this out with other beers! 

"Beer"inara

This #SundaySupper is celebrating dads! Does your dad love to cook or would he rather leave that to someone else? What is his favorite recipe he likes to make or have made for him? Is your dad the king of the grill (or not!)? Let’s share stories about dads/father figures and all the delicious foods they loved to eat or make!

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.