Carrot-banana Muffins

Here is a great way to use up the almond meal left over from making almond milk.

2 cups fresh carrot pulp
2 ripe bananas
1 cup almond meal/pulp
4 eggs
1/2 cup of honey
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
2 cups shredded coconut, unsweetened (optional, can be substituted with 1 cup of raisins)

Combine all ingredients except coconut, mix until smooth.

Add coconut and mix until combined.

Spoon into lightly greased muffin tins.

Bake at 325F for approximately 30-40 minutes. They are done when an inserted knife comes out clean.

(Makes 20 muffins)

Vanilla extract recipe

I've just made some almond milk with vanilla beans in it. So now what to do with the left over bean shells? Why, make vanilla extract! I've just started this process and will add to my post as I go.

Use 3-4 vanilla beans per 8oz of vodka. I only had two, so I've added them to 4oz of vodka. My beans were already empty, having used them in my almond milk recipe. Better would be to have full beans, split them, scrape the inside pulp into the vodka, and then add the empty beans. I don't know about where you live,  but here in Ontario, Canada, it cost me $9 for just TWO beans!!




Store the jar in a cool, dark space for 3-6 months, and remember, give it a gentle shake every week.

I've labelled my jar so I'll know when its time is up. Here it is after one week.

Almond milk recipe

I have been juicing on the Joe Cross Reboot diet for the last 30 days and still have 30 more to go.

As an occasional treat I'll make a smoothie rather than having my usual 80% veggie, 20% fruit juice. A smoothie, at around 300 calories or so, is not something I want to indulge in too often considering my juices are only around 100.

However, when I do decide to make one, I've chosen to make my own almond milk for it since the almond milk cartons bought in the store are really a lot more than I want, or can, use.

This method uses 1 cup of almonds which yields 1 litre of almond milk. Just the right amount for me.

Homemade almond milk is creamy and smoother than store-bought. It keeps about 7-10 days in the fridge.

METHOD

Start with 1 cup of raw, unsalted almonds.


Cover them with approximately 2 cups of water and add 1/2 teaspoon of salt. Cover the almonds and let them soak overnight, the longer the better and the creamier your milk will  be. You can let them soak up to two days in the fridge.


Drain the almonds in a colander and rinse thoroughly under cold water.


Squeeze the almonds to remove the outer skin. It's best to discard them and not include them in your milk.


Place the almonds, 4 cups of cold water, 4 Medjool dates (pitted, or substitude 2 tbsp of honey for dates), and the pulp of two scraped vanilla beans into a blender (To scrape vanilla beans, first slice lengthwise along the bean to split it open, then collect the inner pulp by scraping with a butter knife. The shell of the beans can then be used in vodka to make vanilla extract). Blend for 60 seconds on high. Start slowly, holding the lid down tight! Then you can quickly work up to the highest speed.


When done, you will have a creamy milk with the almond pulp settled at the bottom.


Now we'll strain the milk through a nut bag, butter muslin or just a clean tea towel. Here I just draped a tea towel in a large measuring cup and poured through it.


Gather the cloth up and let the milk drain. Squeeze the ball of pulp to get all the milk out.


Now we have a full litre of delicious, homemade almond milk. You can use the left over pulp in other recipes. Soon I'll post my gluten-free carrot muffins that use the almond pulp.



ALMOND MILK RECIPE

1 cup unsalted almonds, plus 2 cups of water for soaking
1/2 teaspoon salt
4 cups of water
4 Medjool dates, pitted (or 2 tbsp honey)
2 vanilla beans, scraped (optional, can substitute with 2-4 tsps
   vanilla extract)

1.  Cover almonds with 2 cups water, stir in 1/2 tsp salt. Cover and soak overnight. Can soak up to 2 days in fridge.
2. Peel skins off almonds by squeezing. Discard skins.
3. Place the almonds, 4 cups of cold water, 4 pitted Medjool dates (or other sweetener substitute), vanilla bean pulp (or extract) into a blender. Blend for 60 seconds on high.
4. Strain milk through butter muslin, nut bag or tea towel, squeezing to extract all of the milk.
5. Refrigerate and use within 7-10 days.

NOTE: The vanilla beans shells can be used to make vanilla extract. The almond pulp can be used in baking.

Fast and Easy Baked Apple with Streusel Topping

I love this recipe. It's quick and easy to get your fix when craving the tartness of baked apples.

I keep a container of the topping mixture in the fridge so all I have to do is grab a couple of apples, core them, split them and add the topping.

Put them in the oven when you're starting dinner and they'll be ready by the end!

EASY BAKED APPLE RECIPE (makes 6 full apples)

6 apples, cored and halved

1/4 cup melted butter

1/2 cup oats

1/2 cup flour

1/2 cup brown sugar

1 tsp ground cinnamon

Pinch of ground ginger

Pinch of salt

Place the apples cut side up on a foil covered cookie sheet. Mix the rest of the ingredients and divide  between the apples, spreading on top and filling the cored holes.

Bake at 350F for 35 minutes.

Peach Pinwheel Coffee Cake

TOPPING:

1/3 cup (75mL) lightly packed brown sugar

1 tsp (5 mL) cinnamon

CAKE:

1 14 oz (398 mL) can peach halves, drained

1 1/2 cups (375 mL) all-purpose flour

1 1/2 tsp (7 mL) baking powder

3/4 tsp (3 mL) salt

1/3 cup (75 mL) Shortening

1 cup (250 mL) granulated sugar

1 egg

1 tsp (5 mL) almond extract

1 cup (250 mL) sour cream

1/2 tsp (2 mL) baking soda

Prep time: 20 minutes
Baking time: 70 minutes
Servings: approx. 12
Freezing: excellent

Preheat oven to 350F (180C)

TOPPING:

Combine 1/3 cup brown sugar and 1 tsp cinnamon. Mix well.

CAKE:

Cut one peach half into 6 slices. Set aside.

Dice remaining peaches. Drain thoroughly.

Combine 1 1/2 c. flour, 1 1/2 tsp baking powder and 3/4 tsp salt. Stir well.

Cream 1/3 c. shortening, 1 c. sugar, 1 egg, and 1 tsp almond extract in large bowl on medium speed of electric mixer until light and creamy.

Mix 1/2 tsp baking soda with 1 c. sour cream. Add to creamed mixture alternately with dry ingredients, blending lightly after each addition.

Fold in drained, diced peaches.  

Spread half of batter in greased and floured 9" (23 cm) springform pan. Sprinkle with half of the topping. Cover with remaining batter and topping.

Arrange reserved peach slices to form pinwheel in centre of cake. 

Bake at 350F (180C) for 60-70 minutes.

Serve warm or cool.

Bread machine Focaccia

I love this bread machine focaccia recipe. It's so fast and easy to make and tastes delicious. The techniques I've added below help give it its crispy bite. If you have sourdough starter, that'd be a great addition for flavour and texture.

We top it with what we like, half and half for picky eaters, and it's great just as it is, or sliced open for a sandwich. Bet you can't keep this around long!

Ingredients

225ml (8 fl oz) lukewarm water
2 tablespoons olive oil
2 cloves garlic, chopped
2 sprigs fresh rosemary, stem removed and chopped (2 tsp dry rosemary)
400g (14 oz) bread flour
1 1/2 teaspoons dried active baking yeast
3/4 teaspoon salt 

Method

Prep: 10 min › Cook: 25 min › Ready in: 35 min

Place water, 2 tablespoons olive oil, garlic, rosemary, flour, yeast and salt in the pan of the bread machine in the order recommended by the manufacturer. I like to make a slight hole in the centre of my flour to add the yeast to, and sprinkle the salt around the perimeter of the pan. Select the DOUGH cycle; press START.

Remove the dough from the bread machine when the cycle is complete. On a slightly floured surface, gently pat dough into a rectangle approximately 23x33cm (9x13 in) by using your finger tips to make dimples and push to the outside. Cover with plastic wrap and let rest while oven preheats.

Place a pizza stone in oven on a rack and turn it on, preheating to 390F/ 200C / Gas mark 6. Halfway through preheating, fold the dough in half lengthwise and poke it into its general rectangular shape again.

Fill the bottom of a 23x33cm (9x13 in) metal pan with 1/8" of olive oil. When oven in preheated, place the dough into the pan and form to the outer edges using the poke and push technique. Oil will slosh up onto its top, that's quite alright. 

At this stage you can get creative. While you poke and push with your fingertips, you can embed into the dough some sliced olives, grilled peppers, grilled or sundried tomatoes, or whatever you'd like. Top with rosemary or other herbs and Parmesan cheese.

Spritz the side and back walls of the oven with water, close the oven door and wait a few seconds, then place the pan on the pizza stone in preheated oven and bake for 20 to 25 minutes, or until golden brown. 

Remove immediately from pan so it does not sit and soak up oil. Place on rack to cool for 5 minutes before serving.

Pie, any way you slice it | Flourish - King Arthur Flour's blog

Pie, any way you slice it | Flourish - King Arthur Flour's blog