WHOLE WHEAT HOT CROSS BUNS

This recipe doubles perfectly to make a dozen buns.

 

½ cup milk

1 package (7 grams) active dry yeast

1/3 cup turbinado sugar, plus more for sprinkling

1 large egg yolk

4 tablespoons unsalted butter, softened

½ teaspoon vanilla extract

1 ½ cups plus 1 tablespoon white whole wheat flour

¼ teaspoon salt

1/2 teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1/3 cup raisins

For the eggwash

1 egg

2 tablespoons water

 


 

Microwave the milk in a small bowl for 45 seconds, until warm but not burning hot (about 105 degrees). Stir in the yeast. Let activate 5 to 10 minutes.

Place the sugar, egg yolk, butter, and vanilla extract in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Add the yeast-milk mixture. Sift the flour, salt and spices into a bowl. Add them to the wet mixture. Switch to a dough hook attachment and Knead the dough at medium speed until light and supple, 1 to 2 minutes.

Lightly hand knead the dough on a floured surface, incorporating the raisins, and roll it into a ball. Place the dough ball in a large bowl and cover it with plastic wrap and a towel. Let it rise in a warm place for 1 hour.

Divide the dough into 6 balls. Transfer them to a lightly greased baking sheet, placing them about 1 1/2 inches apart. Cover with a towel and let rise 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, whish the egg and water well to make eggwash. Brush the buns with eggwash and sprinkle them with turbinado sugar. Using a knife, cut a cross shape, going about ½-inch deep into the dough.

Bake the buns 15 to 18 minutes. Transfer the buns to a rack to cool a bit.
 

Makes 6 buns

WHITE BEAN LAYER CAKE

For the cakes

1 1/2 cups cooked/canned cannellini or navy beans, drained
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup agave syrup
8 tablespoons (1 stick) unsalted butter, softened and cooled
1/2 cup sour cream

2 cups millet flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

For the mascarpone filling
(adapted from Giada’s Kitchen)

2 (8-ounce) containers mascarpone cheese, at room temperature
1 cup heavy cream
3 tablespoons agave syrup
1 teaspoon vanilla extract

For Garnish

1/2 cup sliced almonds
4 ounces raspberries

 


 

Preheat the oven to 350 degrees Fahrenheit. Butter and line two 9-inch cake pans with parchment paper.

Place the beans, eggs, vanilla extract, agave syrup, butter and sour cream in a food processor or blender and process to a homogeneous purée. Pour into a large bowl.

Add the miller flour,baking soda and baking powder and beat with an electic mixer until a smooth batter is obtained. Divide the batter between the cake pans. Bake until set, 20 minutes. Let cool and unmold.

To make the filling, put the mascarpone, cream, agave syrup and vanilla extract in a large mixing bowl. Using an electric mixer, whip the cream mixture to soft peaks.

To assemble the cake, put one cake layer on a cake stand. Top with 1-inch layer of the mascarpone filling. Place the second layer of cake on top of the first and frost the entire cake with the remaining filling. Encrust the sides of the cake with almond slices and top it with fresh raspberries. Serve. Refrigerate the leftovers.

 

Serves 12

INGREDIENT SUBSTITUTIONS

Allspice Ground cinnamon, cloves and nutmeg, to taste
1 teaspoon baking powder ½ teaspoon cream of tartar + ¼ teaspoon baking soda
1 ounce unsweetened baking chocolate 3 tablespoons unsweetened cocoa + 1 tablespoon butter or margarine
½ cup semisweet chocolate chips ¼ cup cocoa powder
1 tablespoon cornstarch, for thickening 1 tablespoon potato or arrowroot starch or2 tablespoon AP flour or tapioca starch

or

2 eggs

 

1 egg, for baking ½ mashed banana or1/3 cup applesauce

 

1 cup AP flour ¾ cup whole wheat flour or1 cup + 2 tablespoons cake flour

 

1 cup brown or white rice flour 1 cup cake flouror1 cup minus 1 tablespoon AP flour

 

1 cup self-rising flour 1 cup AP flour + ¼ teaspoon baking powder
1 tablespoon gelatin 2 teaspoons agar-agar
1 tablespoon oil 1 ¼ tablespoons butter
1 cup semolina 1 cup cream of wheat, masa harina or cornmeal
1 cup white sugar 2/3 cup agave syrup or honey
1 cup brown sugar 1 cup white sugar or1 cup white sugar + 2 tablespoons molasses (for stronger taste)
1 cup light corn syrup 1 ¼ cups sugar + 1/3 cup water, boiled down to 1 cup
½ cup peanut butter ½ cup tahini or almond butter
1 teaspoon orange blossom water 1 teaspoon rose wateror ½ teaspoon rose extract
1 vanilla bean 1 teaspoon pure vanilla extract

 

Cooking

1 garlic clove ¼ teaspoon garlic powder or garlic juice or½ teaspoon chopped garlic
1 teaspoon harissa 1 teaspoon Sriracha or Tabasco sauce
¼ cup Italian seasoning 1 tablespoon oregano + 1 tablespoon thyme + 1 tablespoon basil + 1 tablespoon parsley
1 tablespoon minced onion 1 teaspoon onion powder
1 preserved lemon 1 tablespoon lemon juice + 1 teaspoon lemon zest + ¼ teaspoon salt
Ras el hanout Cinnamon, cloves, ginger, turmeric, nutmeg, cayenne, pepper, cardamom and mace, to taste
1/8 teaspoon saffron, for color 1/4 teaspoon turmeric or annatto powder
½ teaspoon smen 1 tablespoon clarified butter or ghee + 1/8 teaspoon salt + 1/8 teaspoon crushed dried oregano
1 tablespoon sumac 1 teaspoon lemon zest + paprika for color

 

Dairy

1 cup buttermilk 1 cup milk + 1 tablespoon lemon juice or vinegar. Let stand 5 minutes before using.
1 cup crème fraîche ½ cup sour cream + ½ cup heavy cream
1 cup evaporated milk 1 cup half and half or light cream
1 cup half and half ½ cup heavy cream + half a cup milk
1 cup yogurt, for baking 1 cup buttermilk, sour cream, blended cottage cheese, or applesauce

 

 

MEASUREMENT CONVERSION TABLES

Cups and Spoons to Grams

Flour

1 cup = 130 g

¾ cup = 97 g

½ cup = 65 g

¼ cup = 32 g

1/8 cup = 16 g

1 tablespoon = 8 g


 

Granulated Sugar

1 cup = 200 g

¾ cup = 150 g

½ cup = 100 g

¼ cup = 50 g

1/8 cup = 25 g

1 tablespoon = 12 g

1 teaspoon = 4 g


Brown sugar

1 cup = 220 g

¾ cup = 165 g

½ cup = 110 g

¼ cup = 55 g

1/8 cup = 28 g

1 tablespoon = 14 g

1 teaspoon = 4.7 g


Honey

1 cup = 340 g

¾ cup = 255 g

½ cup = 170 g

¼ cup = 85 g

1/8 cup = 42 g

1 tablespoon = 21 g

1 teaspoon = 7 g


Chocolate

1 cup cocoa powder = 120 g

1 cup chocolate chips = 150 g


Nuts

1 cup chopped nuts = 120 g

1 cup nut meal = 100 g


Butter

1 stick = 8 tablespoons = 4 ounces = 113 g

1 cup butter = 2 sticks

 


 

Cups and Spoons to Milliliters

1 cup = 236 ml

¾ cup = 177 ml

½ cup = 118 ml

¼ cup = 59 ml

1/8 cup = 29 ml

1 tablespoon = 15 ml

1 teaspoon = 5 ml

Ounces to Grams

1 ounce = 28 g

3.5 ounces = 100 g

35 ounces = 1 kg

Pounds to Kilograms

2.2 pounds = 1 kg

1 pound = 454 g

½ pound = 227 g

 

Fahrenheit to Celsius

500 F = 260 C

475 F = 246 C

450 F = 232 C

425 F = 218 C

400 F = 204 C

375 F = 190 C

350 F = 177 C

325 F = 163 C

300 F = 149 C

275 F = 135 C

250 F = 121 C

225 F = 107 C

200 F = 93 C
 

Inches to Centimeters

Pan sizes

8 x 8 = 20 x 20 cm

9 x 5 = 23 x 13 cm

9 x 9 = 23 x 23 cm

11 x 7 = 28 x 18 cm

BAKED COUSCOUS-STUFFED TOMATOES

4 medium, ripe tomatoes
1 tablespoon of hot sauce
1 tablespoon extra virgin olive oil, plus more to brush the tomatoes
12 fresh Basil leaves, chopped
1 shallot, minced
1 teaspoon soy sauce
1 garlic clove, finely minced
1/3 cup of whole grain couscous
sea salt and fresh ground black pepper, to taste

 


 

Preheat the oven to 350 degrees Fahrenheit. Place baking rack in the middle of the oven. Brush a medium baking dish with oil.

Using a serrated knife carefully cut the top of each tomato. Work over a large bowl, scoop out the flesh of each tomato. If you need to, break up any large chunks of the tomato flesh. Place the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with olive oil.

To make the filling, combine the tomato flesh and juice, hot sauce, olive oil, most of the basil, shallot, soy sauce, garlic, salt and black pepper in a bowl. Add the couscous and stir to combine. Spoon the stuffing in the tomatoes till the tomatoes are almost full.

Bake the tomatoes for 50 minutes, or until the couscous is cooked. Sprinkle the remainder of the basil on the tomatoes. Enjoy warm as a side.
 
Makes 4
 
Recipe from Super Natural Everyday adapted from here.

MOROCCAN BRIOCHES

Since this recipe requires refrigeration prior to baking, it is best to prepare the brioches at night and bake them first thing in the morning. They are wonderful right out of the oven for breakfast.

 

For the yeast
1 cup milk
2 packages (14 grams) active dry yeast
1 teaspoon sugar

For the dough
2/3 cup turbinado sugar
2 large egg yolks
5 tablespoons unsalted butter, softened
2 tablespoons canola oil
2 teaspoons orange blossom water (substitute rosewater or ½ tsp vanilla extract)
3 teaspoons anise seeds
2 cups white whole wheat flour
1 ¾ cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sesame seeds

For the eggwash
1 egg
2 tablespoons water

 


 

Microwave the milk in a small bowl for 45 seconds until warm but not burning hot (about 105-110 degrees). Stir in the yeast and a teaspoon of sugar. Let activate 5 to 10 minutes until foamy.

Place the turbinado sugar, egg yolks, butter, oil and orange blossom water in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Add the anise seeds. Sift the flour and salt into a bowl. Add them to the wet mixture. Add the yeast-milk mixture. Switch to a dough hook attachment and knead the dough at low speed at first, then at medium speed until light and supple, 5 minutes.

Roll the dough into a ball. Place the dough ball in a large oiled bowl and cover it with plastic wrap and a towel. Let it rise in a warm place for 1 hour.

Divide the dough into 12 balls. Transfer them to a lightly greased baking sheet, placing them about 1 1/2 inches apart. Cover with plastic wrap and refrigerate overnight.

Take the pan out of the fridge and allow to slightly warm up at room temperature, about 15 minutes.

Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the center of the oven.

In a small bowl, whisk the egg and water well to make eggwash. Brush the buns with eggwash and sprinkle them with sesame seeds. Bake the buns 20 minutes.

Enjoy warm with some honey and your favorite warm drink.

Makes 12

GOROGONZOLA AND PECAN STUFFED DATES

12 Medjool dates, pitted
4 ounces crumbled gorgonzola or other blue cheese
2 ounces whipped cream cheese
¼ cup chopped pecans
8 basil leaves, chopped

 


 

Delicately clean the dates with a damp paper towel. In a medium bowl, combine the Gorgonzola, whipped cream cheese, pecans and basil leaves. Stuff each date with about a tablespoon of the mixture.

Enjoy as an appetizer, mid-morning or mid-afternoon snack. Delicious!

Makes 12

LABNEH RECIPE

Labneh is Middle Eastern strained yogurt cheese. You can make it by simply straining yogurt overnight to rid it of whey and turn it into a thick, creamy spread or dip. You can strain it longer to make thicker fresh cheese that’s firm enough to shape into balls, patties or logs and dredge in herbs, nuts and spices of all kinds.

 


 

Line a sieve or colander with a few layers of cheesecloth and place it over a bowl.

Stir some sea salt into Greek-style yogurt (1/4 teaspoon per cup, or to taste). Pour the yogurt into the cheesecloth-lined sieve or colander. Gather up the sides of the cheesecloth, twist tightly and tie with string.

Place in the refrigerator 12 to 24 hours. The longer it strains the firmer it will get.

Drizzle it with olive oil and sumac, sprinkle it with zaatar or top it with fresh fruit and honey. Delicious any way you serve it.

FLAXSEED BLUEBERRY MUFFINS

4 ounces unsweetened apple sauce
2/3 cup canola oil
1 teaspoon vanilla extract
½ cup turbinado sugar
2 cups golden flax seed meal
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
3 egg whites
1 cup fresh or frozen blueberries, thawed

 


 

Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

In a large mixing bowl, whisk together the applesauce, canola oil, vanilla extract and sugar until smooth.

In a separate bowl, stir the flaxseed meal, oats, cinnamon, salt and baking powder until combined. Fold the dry ingredients into the wet mixture in the other bowl.

Using an electric mixer, whisk the egg whites until you obtain stiff peaks. Gently fold the beaten egg whites into the batter until mixed. Fold the blueberries into the batter.

Divide the batter among the twelve cups. Bake until golden brown, 20 to 25 minutes.
 

Makes 12 muffins.

CHICKPEA BREAKFAST BREAD

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

3 eggs

1/4 cup honey

1 teaspoon vanilla extract

3/4 cup chickpea flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Pinch of salt

1 banana, mashed

1 cup chopped nuts

1/2 cup chopped dates

1/2 cup raisins

1/2 cup shredded unsweetened coconut

1/2 cup grated carrots*

 


 

Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.

Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.

Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.

Fold in the banana, nuts, dates, raisins, coconut and carrots.

Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.

*If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.

Makes 1 loaf.

 

1 3 4 5 6 7