 A family fav for over 30 years
½ cup butter 1 cup packed brown sugar 2 cups quick cooking rolled oats ½ tsp salt 1 tsp baking powder Put butter and sugar in a port and on low heat stir until melted Remove from heat Add remaining ingredients and mix well. Pour in to greased or parchment lined square 8x8 pan Bake at 350 degrees for 20 to 25 minutes Cool and cut in to squares. Serve
0 Comments
 1/2 cup virgin coconut oil
1/4 cup raw almond butter (or nut butter of choice) 1/2 cup carob powder (or cocoa powder) 1/2 cup pure maple syrup (or agave nectar) 1 tablespoon pure vanilla extract pinch fine grain salt, to taste OPTIONAL: 3/4 cup raw walnuts, roughly chopped With electric beaters, beat together the coconut oil and almond butter. Sift in the carob powder and beat again until combined. Pour in the agave nectar, vanilla, and salt and beat until smooth. Stir in the walnuts (optional). Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Place in freezer for 1 hour, take out of pan and cut in to small squares. Serve  ¾ c. organic dried black turtle (black) beans
(soak overnight, drain and cook until tender) substitute 14 oz (532 ml) can of organic black turtle beans 3 organic large eggs 1/3 c. organic coconut oil, softened 1/3 c. organic carob powder ½ c. organic honey 1 Tbsp. organic vanilla extract 1 tsp. baking powder ½ tsp. baking soda Preheat oven to 350 degrees F. Place all ingredients in high speed blender. Line a 9x12 inch pan (for thicker brownies use a 9x9 inch pan) with parchment paper, spread batter evenly on to parchment paper. Place on middle rack in heated oven for 20-25 minutes or until inserted cake tester (toothpick) comes out clean. Take out of oven and place on cooling rack. When cooled, remove from pan with parchment paper, cut in to desired size. Larger pan normally yields 15 servings (60 “poppers” – bite size pieces) WHAT I HAVE LEARNED Tips from the kitchen of Just Another Natural Nut Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result. If you are using dried black beans (following the procedure of soaking overnight before cooking), ensure they are well cooked (soft) before using in recipe. I find that adding 2 Tbsp. of hot filtered water will make the batter smoother (there is no need to do this if you are using canned organic black beans) Liquid coconut oil works better than hard (Place your glass measuring cup of coconut oil in a hot water bath until fully melted) Place coconut oil and eggs in blender first, add dry ingredients, followed by honey and black beans for best results in mixing.  from the Food Network
Crust ¾ cup whole wheat flour (all-purpose) ¾ cup cake and pastry flour 1 Tbsp sugar ½ tsp salt 10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes 1 large egg yolk 3 Tbsp cold water 1 Tbsp lemon juice Filling 2 cup pumpkin puree ½ cup packed light brown sugar 3 large eggs ¾ cup evaporated milk 1 ½ tsp finely grated fresh ginger ¾ tsp ground cinnamon ⅒ tsp ground cloves ⅒ tsp salt 1 egg whisked with 2 tbsp water, for brushing 1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in). 2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling. 3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling. 4. Preheat the oven to 400 F. 5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell. 6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash. 7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving. 8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.  from the Minimalist Baker
CRUST
FILLING
Instructions
 Dumplings
2 cups (500 mL) whole wheat flour 4 tsp (20 mL) baking powder 1 tsp (5 mL) salt 1/2 cup (60 mL) butter 1 cup less 2 tbsp (200 mL) milk 3 - 4 apples, peeled, halved and cored ½ cup (125 mL) cane sugar 1 tsp (5 mL) cinnamon Brown Sugar Sauce 2 cups (500 mL) packed brown sugar 3 Tbsp (45 mL) butter Dumplings 1. In large bowl, sift together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter. Pour in milk; using hands, wooden spoon or stand mixer, knead into smooth dough. Turn dough out onto floured surface; divide into 6 to 8 pieces. Roll out each large enough to wrap around 1 apple half. Place 1 apple half on each piece of dough, cut side up. 2. In small bowl, mix together cinnamon and sugar. Spoon sugar mixture into each apple hollow. Wet edges of dough, pinch together to seal over apple. 3. Place dumplings on greased baking sheet. Bake in 350°F (180°C) oven until apples are tender, about 30 minutes. Brown Sugar Sauce 1. While dumplings are baking, in medium saucepan, bring 2 cups (500 mL) water, brown sugar and butter to a boil. Cook for 5 minutes. 2. Serve dumplings warm with Brown Sugar Sauce drizzled over top.  ¾ c. dried black turtle (black) beans
(soak overnight, drain and cook until tender) substitute 14 oz (532 ml) can of organic black turtle beans 3 large eggs 1/3 c. coconut oil, softened 1/3 c. carob powder ½ c. liquid honey 1 Tbsp. vanilla extract 1 tsp. baking powder ½ tsp. baking soda Preheat oven to 350 degrees F. Place all ingredients in high speed blender. Line a 9x12 inch pan (for thicker brownies use a 9x9 inch pan) with parchment paper, spread batter evenly on to parchment paper. Place on middle rack in heated oven for 20-25 minutes or until inserted cake tester (toothpick) comes out clean. Take out of oven and place on cooling rack. When cooled, remove from pan with parchment paper, cut in to desired size. Larger pan normally yields 15 servings (60 “poppers” – bite size pieces) WHAT I HAVE LEARNED Tips from the kitchen of Just Another Natural Nut Whenever given a recipe, I like playing with the ingredients and the process to ensure a great end result. If you are using dried black beans (following the procedure of soaking overnight before cooking), ensure they are well cooked (soft) before using in recipe. I find that adding 2 Tbsp. of hot filtered water will make the batter smoother (there is no need to do this if you are using canned organic black beans) Liquid coconut oil works better than hard (Place your glass measuring cup of coconut oil in a hot water bath until fully melted) Place coconut oil and eggs in blender first, add dry ingredients, followed by honey and black beans for best results in mixing. 
 from Well Plated
FOR THE APPLE FILLING:
FOR THE CRISP TOPPING:
|
from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
April 2020
Categories
All
|
RSS Feed
