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Scotch Teas

3/29/2020

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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
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Raw Vegan Fudge

3/29/2020

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​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
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Black Bean Brownies

3/29/2020

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​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.
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Anna Olson's Pumpkin Pie

3/29/2020

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Picture
​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.
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Vegan Pumpkin Pie (Gluten-Free)

3/29/2020

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Picture
​from the Minimalist Baker
​CRUST
  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Gluten Free Flour
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water

FILLING
  • 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil (or melted coconut oil)
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt
​
Instructions
  1. To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  4. Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
  5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
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Baked Apple Dumplings w. Brown Sugar Sauce

3/29/2020

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​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.
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Black Bean Brownies

3/3/2020

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Picture
by April Anderson
Just Another Natural Nut
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.
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Grandma's Apple Crisp (Oat Free)

2/26/2020

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​
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 6-8 baking apples* (approximately 10 cups), sliced
  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 12 Tablespoons butter, room temperature and cubed

​
  1. Pre-heat oven to 375°F. Peel and slice apples into 1/4 to 1/2 inch slices.
  2. Combine 1/2 cup sugar, 1/4 cup water, and 1 teaspoon cinnamon in a large casserole dish or 9×9 baking dish*. Add sliced apples and mix well to coat apple slices completely.
  3. In a medium mixing bowl with a pie blender or two forks, combine flour, sugar, salt, and butter cubes until well combined and small crumbles form. Lightly pat topping over apples in baking dish.
  4. Bake for 45-50 minutes, until bubbling and topping is golden brown. Cool slightly and serve with vanilla ice cream.
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Vegan Apple Crisp (Gluten-Free)

2/26/2020

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Picture
from Well Plated
FOR THE APPLE FILLING:
  •  4-5 large crisp apples 
  •  1/2 cup  dried cranberries 
  •  3 tablespoons pure maple syrup 
  •  1 tablespoon cornstarch
  •  Zest of 1 lemon
  •  1 tablespoon  freshly squeezed lemon juice
  •  1 1/2 teaspoons ground cinnamon
  •  1 teaspoon ground ginger
  •  1/4 teaspoon nutmeg 

FOR THE CRISP TOPPING:
  •  1 cup gluten free rolled oats 
  •  3/4 cup chopped pecans or walnuts, not toasted
  •  1/2 cup almond meal
  •  1/2 cup unsweetened shredded coconut
  •  1/2 teaspoon ground cinnamon
  •  1/4 teaspoon Real salt (pink)
  •  1/4 cup melted virgin coconut oil 
  •  1/4 cup pure maple syrup
Instructions
  1. Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
  2. In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
  3. In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
  4. Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes. 


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    from my kitchen

    My 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. ​

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