omnomnom | Entries tagged with nuts optional

I spend a fair bit of my time at the moment cooking in a group where the dietary restrictions are (1) vegetarian (2) dairy-free (3) gluten-free (4) cane sugar-free.

And, well, cake is nice.

So I took my standard recipe, and we adapted it.

( Standard ingredients. )

The modified version goes like this:

300g dark chocolate
200g soya Pure (or other hard or semi-hard fat)
5 eggs
250ml agave syrup
1 tsp vanilla
300g hazelnut meal
pinch of salt
raspberries

Pre-heat oven to 180degC.
Melt chocolate and fat together (either in a heat-proof bowl over simmering water, or in the microwave).
Beat eggs, agave syrup, vanilla (and any booze you want to use) together until thick.
Pour the melted chocolate mixture into the egg mixture and stir thoroughly.
Add the hazelnut flour and the salt and mix thoroughly.
Scatter raspberries liberally across the bottom of your desired baking pan (I tend to go for large rectangular pans, ceramic if I can get them) and stick in the oven for about 30 minutes. If at any point it starts to burn, cover with a sheet of tin foil.

Notes
This was our first attempt at this particular version of the modifications, and next time I'll probably either up the hazelnut meal a little more, or ditch one of the eggs. I'll also be rather more liberal with the vanilla, because the roasted hazelnut flour we used needed a little more of a boost than it ended up getting with these quantities.
Another excellent variant is halving and coring pears, filling the hollow with brown sugar, placing them cut-side-down in the baking tray, and using almond meal & cinnamon/nutmeg/etc in the batter.

zdashamber

This is a very very very fine pie. I'm not a huge chocolate person, but the texture of this pie works for me. It's a pie where you can hold a slice of in your hand as you run out the door in the morning.

Also! It uses 3 eggs, and the mixture that you get from blowing an egg out to dye its shell for Easter is just exactly right for this pie!

Ingredients:
-1/2 cup (1 stick) butter
-3 squares (1 oz each) baker's (unsweetened) chocolate
-1 cup sugar
-1/3 cup dark corn syrup
-1/4 cup flour
-1 tsp vanilla
-1/4 tsp salt
-3 eggs
-graham cracker crust

In a 2 quart saucepan over very low heat, stirring constantly, melt 1/2 cup butter and 3 oz baker's chocolate. Turn off heat. Stir in 1 cup sugar, 1/3 cup dark Karo corn syrup, 1/4 cup flour, 1 tsp vanilla, and 1/4 tsp salt. Stir in 3 eggs, slightly beaten. Pour into 9 inch graham cracker pie crust. Bake in 350 F oven 30-35 min (or until filling is puffed and center is firm).

If you wanted a fudge nut brownie pie, stir in 1/2 cup chopped walnuts before pouring into crust.

It uses only 1 pot! It takes about 10 minutes to prep!

jjhunter

From the Co-op's homemade cookbook binder.

Wash and de-stem 1 bunch KALE; chop finely. Pour on 1 TBS OLIVE OIL and 1/4 TBS SALT. Roll up your sleeves and toss and squeeze the kale until it wilts, about 3-5 minutes or so. Let sit 30 minutes.

Dice 1/4 RED ONION. Whisk the juice of a LEMON into a TSP DIJON MUSTARD a pinch of SALT, a grind of PEPPER, and the ONION. Let sit 15 minutes.

Slice or dice 1 AVOCADO & salt lightly; toast 1/2 c[up] ALMONDS and chop; grate/shred 1 peeled CARROT and 1-2 peeled BEETS.

Whisk enough olive oil into mustard-lemond mixture to make a dressing. Add avocado, almonds, and root vegetables to kale and toss. Dress to taste.

Variations:
(1) Use 3-4 beets instead of the carrot. Substitute some grapefruit or orange juice for the lemon juice, and add the flesh of a grapefruit or orange.
(2) Add scallions, sesame, and toasted nori; make the dressing from mirin, sesame oil, tamari, and rice wine vinegar; substitute a very little ginger for the onion.
(3) Substitute for the root vegetables a diced tomato or two and some shaved parmesan.

jjhunter

Modified recipe from upstate NY, USA. Original recipe author listed as 'Mrs. Gary Brockway'; changes are my own mother's.

Ingredients:

1/3 cup shortening (e.g. butter)
1 cup sugar
2 eggs
2 bananas mashed (the riper the better)
1-2 carrots, peeled and grated
handful of walnuts, grated
handful of raisins
1 tsp. baking soda
1 tsp. baking power
1/2 tsp. salt
1 1/2 cup flour

Instructions:

( Read more... )

***For a dessert version, substitute diced dried apricots for all or most of the raisins, and it becomes apricot banana bread.***

Good with peanut butter, cream cheese, butter, and cheese of most any kind, or just plain. The carrot gives it its characteristic golden color that distinguishes it from ordinary grey banana bread.

ETA 9/15: for an even more dessert variation, combine this recipe with the topping + method from

kaberett's excellent variation on upside down pineapple cake:

(same ingredients as above for batter)

Topping:

3.33 Tbsp butter
5 Tbsp dark brown sugar
1tsp cinnamon
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices or chunks

Instructions:

Set oven pre-heating to 325°F and grease up & flour a 9 x 9 pan.

Place topping ingredients (except pineapple slices) in the pan and stick in the oven.

While that's heating, getting bubbly, etc, prepare the banana bread batter as in instructions above. Once the batter's ready, remove the tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately 45 60+ minutes, until golden brown & set. (Knife can be inserted and removed cleanly or only pulling up particulate, not liquidy stuff.)

paxpinnae

The holiday season may be over, but cranberries are still in season in the Northern Hemisphere. This relish is amazing served on bread, bagels, or toast, or mixed with yogurt or cottage cheese, or eaten with a spoon.

1 orange, unpeeled, washed, seeded, and cut into small chunks (at least eighths)
1 large Bosc pear (the riper the better), unpeeled, cored, and cut into small chunks (again, at least eighths)
2.5 cups (10 oz) fresh or defrosted cranberries
0.5 cup sugar
0.5 cup walnuts, if you are a nuts sort of person. If not, feel free to leave them out; it's delicious either way.

Combine in food processor and blend until coarsely chopped. Don't stress if you overblend, though, it stays tasty as a puree. In extremity you CAN make this by hand. It just takes an incredibly long time to chop everything. Theoretically this can be frozen, but no one in my family has been able to test this hypothesis, as we're too busy eating it at every meal until it's gone.

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OmNomNom!

A Place for Foodies

Entries tagged with nuts optional

Raspberry hazelnut brownies

Fudge Brownie Pie

Abram Raw Kale Salad

Momma's Golden Banana Bread

Cranberry-Pear Relish

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