I posted a similar pilaf recipe a while back; this version is easier and quicker and uses the option of olive oil, or if you prefer, replace it with ghee. I change the vegetables to what I have in the garden, sometimes using thinly sliced potatoes, fennel, zucchini or freshly picked sweet peas. It is easy to swap the vegetables around. If the season or garden is overgrown with parsley, coriander or similar soft herbs, they can be used instead.
serving suggestions
Serve with a crisp garden leaf salad and this basil dressing, a plate of vegan feta (drizzled with oil and za’atar), and a bowl of tahini. When in season, add steamed corn on the cob—this combination is a perfect marriage of flavours.
There are a few steps to making this dish successful. The crispy golden bottom makes it worth it!
- Wash the rice to remove any surface starch, which might make it sticky.
- Boil the rice for 8 minutes in boiling water, then drain and allow it to steam dry for a few minutes.
- Cover with a cloth and a lid to protect it from the drops of condensation as it steams.
- Achieving “the golden crusty bottom” at the bottom of the pot by cooking it over low heat for an extended period.
- A non-stick pot is recommended. I use a cast-iron 10-inch (24cm) pot for the recipe. Also, try to use a pot with a flat bottom and one large enough to give the rice plenty of room to expand. If your pot is too small, the rice will clump together. If you use a pan, ensure a lid that will tightly fit.
rice pilaf with a crunchy crust
serves 3
preparation 20 minutes
cooking 45 minutes
ingredients
1 cup/200g white basmati rice
1 medium/140g carrot
1 medium/160g medium fennel
2 medium/125g potatoes
1 large bunch/30g each fresh dill and coriander
6 Tbsp/60g olive oil or ghee – divided
1 tsp fine rock salt – divided
1 tsp freshly ground pepper – divided
1 tsp turmeric powder – divided
prepare the rice
- Wash the rice and drain. Repeat three more times to flush out all the excess starch (this helps the rice be fluffy with nice separate grains when cooked). Drain and set aside.
- Fill a medium saucepan (with a lid that fits.) Bring the water to a vigorous boil and cook the rice for exactly 8 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.
prepare the vegetables and herbs
- Finely slice the vegetable into 2mm thick slices and set aside. Finely chop the leaves and tender stems of the herbs, mix the herbs and set aside.
assemble and cook the pilaf
- Return the empty pan to the stove and add half the oil.
- Split the pile of herbs in two – setting aside a handful of herbs for garnish.
- Layer half of the vegetables and half of the herbs for use now in the bottom of the pan. Sprinkle over half of the salt, pepper, and turmeric. Add one-third of the rice over the top. Do not mix. Repeat with the remaining vegetables, then the next third of the rice and the other half of the herbs. Sprinkle the remaining salt, pepper, and turmeric. Finish with the last third of the rice. Drizzle the remaining oil over the top.
- Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so it doesn’t catch fire. Cook over medium heat for 8 minutes (#7 setting on an electric stove), then place the pot on the lowest heat you can manage (#2 setting on an electric stove) and continue cooking for another 40-45 minutes.
- When the rice is ready, gently mix the reserved herbs and pile it all onto a wide platter or bowl. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards—it’s delicious. It is optional to sprinkle with lemon zest and squeeze lemon juice—taste and season with salt and a few rounds of pepper. Serving suggestions above.
I had my sights on a go-to celebration carrot cake that is walnut-studded, carrot-flecked, fragrant, moist, and lavish with decadent frosting. So, I revisited and reposted a recipe created a few years back and made a few adjustments.
Variations can be found at the end of the recipe!
This cake uses walnuts for crunch and flavour, with a lovely warmth in the cardamom and cinnamon. It is deliciously moist, topped with vegan cream cheese frosting, and decorated with edible flowers.
carrot cake with a cream cheese frosting
Inspired by the much-loved Spice Cake from The Voluptuous Vegan by Myra Kornfeld.
Makes one 9-inch cake or 12 cupcakes (Reduce baking time to 35 minutes)
The cardamom adds a rich warmth, so it is important to grind your own as the taste is much more fragrant, fresher, and flavour intense.
ingredients
1 cup/100g walnuts – divided
1 cup/120g whole-wheat flour
1 cup/120g unbleached white flour
2 tsp baking powder
1½ tsp baking soda
½ tsp fine rock salt
2 tsp cardamom powder
2 tsp ground cinnamon powder
½ cup/110g neutral-tasting oil or mild-tasting olive oil
⅔ cup/190g maple syrup (can replace with ⅔ cup/100g brown sugar)
¼ cup/45g brown sugar or coconut sugar
⅔ cup/160g almond/oat milk
1 Tbsp apple cider vinegar
¼ cup/50g golden raisins/dates, roughly chopped
2 cups/180g grated carrots (approx 2 medium)
cream cheese frosting
⅓ cup/60g vegan/regular butter (softened to room temperature)
1 tub (200g) Vegan Violife Cream Cheese (available from Celeiro – out of the fridge for an hour)
⅓ cup/40g icing sugar
2 tsp vanilla extract or scrape one vanilla bean (halved lengthways and seeds scraped out)
preparation
- Preheat the oven to 350F/180C—oil a 9-inch springform pan with oil.
toast the walnuts
- On a baking tray and bake for 10 minutes. Remove half of the whole walnuts (approximately 23 pieces) for garnishing on top and roughly chop the remaining (50g) to add to the cake batter—set aside.
prepare the cake
- In a medium bowl, sift together the dry ingredients—flour, baking powder, baking soda, salt, and spices—and whisk to combine.
- In another medium bowl, combine the wet ingredients—oil, maple syrup, sugar, almond milk, and vinegar—and whisk until the wet ingredients are emulsified. Pour the liquid ingredients into the dry, whisking together until all the dry ingredients are absorbed. Stir in the walnuts, sultanas, and grated carrot, folding gently with a spatula to combine.
- Pour the batter into the oiled pan and bake for about 45 – 55 minutes, until the cake is springy to the touch and a toothpick comes out clean. If the top looks like it’s getting dark, but the inside needs more time, cover loosely with aluminium foil for the last 10 minutes of baking.
prepare the frosting
- Beat the butter with a hand mixer until soft. Add the cream cheese and beat again until well mixed (*don’t over mix.) Sift over icing sugar and add the vanilla extract – beat again. Cover and refrigerate until ready to use. *If, for some reason, the mixture starts to separate from over beating. Place it in the blender, blend until smooth, then place in the fridge for a few hours.
- When the cake is completely cool, flip it over so that the top is now the bottom, and spread the frosting evenly over it. Decorate the cake with the remaining walnuts and edible flowers.
variation with a crumble topping
Add a quarter of the chopped roasted walnuts to the cake dough; with the remaining, make a crumble topping by adding 1 Tbsp sesame seeds, 1 Tbsp brown sugar, and 1 Tbsp maple syrup to the walnuts, stirring to combine. Spoon over the top of the dough before baking. (See image below.)
Sprinkle the sides and bottom of the greased cake tin with two tablespoons of sesame seeds before baking.
Goodness shared from Stacey
This lovely, moist, and tender cake has a delicate flavour. It is effortless to make, and the combination of yoghurt, blueberries, and coconut perfectly complements each other. The blueberry compote is divine!
Praia de Aguda
Every two weeks for my weekly shop, I drive a little further to a health food store north of where I live. It takes me through the Sintra mountain along narrow, windy, tree-lined roads; then, it opens into a broader, flatter landscape with warmer temperatures. I arrive at a sweet health food store called Ideal in a little village named Janas. I like this place as they offer vegetable seedlings, and the vegetables and fruits are abundant and fresh, newly picked from their garden. After finishing my shop, I continue up the road towards the sea, park my car and walk down the steps towards the beach. This car park and beach are busy on the weekend, but on weekdays, there is nobody, especially on cloudy days. Sometimes, I go just for the sunset, which is especially magical when the mist rolls off the ocean.
Lemon coconut cake with blueberry compote
recipe inspired by Nigella Lawson.
preparation 45 minutes
makes 8 – 12 slices
tools – 1 x 9-inch springform cake pan (can be made in an 8-inch)
cake
1 cup/120g white spelt flour
¾ cup/100g whole spelt flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine rock salt
⅔ cup/130g coconut or vegetable oil
¾ cup/150g light brown sugar
1 cup/220g thick coconut milk (see note below)
2 lemons, zested
3 Tbsp/35g lemon juice
1 tsp vanilla extract
blueberry compote
1 cup/130g blueberries
1 Tbsp/12g lemon juice
1 Tbsp/12g light brown sugar
3 Tbsp/35g + 1½ tsp cold water – divided
1½ tsp cornflour
icing
1 cup/250g thick vegan Greek yoghurt or milk-based Greek yoghurt
1 tsp vanilla extract or scrap the seeds from a vanilla pod
¼ cup/35g icing sugar
preparation
- Preheat the oven to 180C/350F. Grease the sides and base of a springform cake tin and line with baking paper.
- Combine the flour, baking powder, bicarbonate of soda and salt in a medium bowl.
- In another bowl, whisk the oil, sugar and coconut milk together, followed by the zest, juice and vanilla extract.
- Pour the liquid into the dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30 – 35 minutes, until golden brown. Set aside to cool completely.
blueberry compote
- Put the blueberries, lemon juice, sugar, and 3 Tbsp water into a saucepan, bring to a boil, turn down the heat, and simmer, stirring now and then, for a few minutes until the blueberries have softened.
- Remove from heat; mix the cornflour with the remaining 1½ tsp water in a small cup and stir this paste into the blueberries. Return to heat and stir gently for 30 seconds; the sauce will bubble and thicken. Pour the compote into a bowl to cool. It will set once cold.
icing
- Mix the yoghurt and vanilla, sieve the icing sugar over the yoghurt and stir to combine.
assemble
- Turn the cake over (so the underneath is now on top) onto a plate. Place most of the icing on top of the cake. Spread out and bring a small amount down the sides, evenly scraping so that you can see some of the cake through the icing (sides only.) Decorate with lemon zest, thyme, and blueberries. Dust the blueberries with icing sugar. Slice and spoon with a generous amount of the blueberry compote. If not served immediately, the cake can be refrigerated until ready.
tip
Don’t shake the tin of coconut milk; try to get as much of the thick, creamy part as possible, and purchase a better-quality can to ensure thick milk.
This soup is inspired by a recipe posted many years back. This version uses dal that is lighter and easier to digest: whole moong (green mung bean) and split yellow moong (which is the whole moong that has been skinned and split—see photo below).
It can be served as a soup with chapati, bread or rice and a simple vegetable palya (adding less water for a thicker consistency).
~ late evening walk in S Pedro de Sintra
I live in a village called São Pedro de Sintra, just on the outskirts of the historic city centre of Sintra. It is surrounded by history and character, with many old palaces and castles meandering up and down cobblestone roads and tall trees. I walk out my door and, within 5 minutes, enter a majestic forest and the beauty of the Mountain.
I try to walk daily and find exercise a soothing medicine. My sleep is better, and my mind is calmer with fewer thoughts. When in nature, I feel a deep sense of well-being and wonder.
Nature brings gratitude and opens the heart.
moong dal with slivers of ginger
preparation 30 – 40 mins
serves 3 as a soup or 2 as a dal
ingredients
½ cup/100g split moong beans (split yellow dal)
¼ cup/50g whole moong dal (mung beans)
6 – 7 cups water
1-inch thick knob fresh ginger peeled and cut into skinny slivers
1 medium /120g carrot, chopped
¼ tsp turmeric powder
voggarane
2 Tbsp ghee – divided
½ tsp mustard seeds
1 heaped tsp cumin seeds
⅛ tsp asafoetida powder
1 small fresh mild green/red chilli, seeded and cut into slivers
8 – 10 curry leaves
¼ cup coriander leaves, chopped
juice of ½ lemon
1 tsp fine rock salt
preparation
- In a large pot, rinse the dal until the water runs clear, drain, add the water, bring to a boil, skim off the foam that collects on the surface, and then add the carrot, ginger, turmeric, and one teaspoon ghee.
- Gently boil, uncovered, until the dal is soft and broken down; approximately 30 mins. Add more water if needed.
voggarane
- Heat the remaining ghee, add mustard seeds, and fry until they turn grey and pop. Then add the cumin, asafoetida, and chilli; fry until fragrant and golden. Add curry leaves; fry for a few seconds, then add to the dal.
- Stir in the salt, lemon juice and coriander. Taste, and add more salt or lemon as needed.
When serving, garnish with fresh coriander and drizzle with ghee.
- Categories: dal, rasam & sambar, Indian & Ayurveda, soups
This soup is easy to make and hearty enough to be served by itself or for a substantial meal with a loaf of freshly baked bread.
When cooked, barley expands three times its original size, leaving you full and satisfied. Use fresh herbs, as they play an essential role in the flavours of the finished soup.
tips
- It is important to chop the vegetables into a uniform size to allow everything to cook at the same rate. I like to chop them into tiny uniform cubes.
- Finely chop the rosemary as it opens up the flavour.
- At the end of the cooking, press down on the vegetables a few times with a potato masher to add more texture to the soup.
vegetable barley soup
serves 2
preparation 10 mins
cooking 55 mins
ingredients
3 Tbsp oil or ghee
2 sticks/80g celery
1 fresh bay leaf
1 tbsp finely chopped rosemary
6 – 8 sprigs/6g fresh thyme
3 Tbsp/45g barley
2 large/240g carrot
1 medium/110g potato
½ cup/80g cabbage or green beans
5 cups water
1 heaped tsp fine rock salt
¼ tsp freshly ground black pepper
¼ cup chopped fresh dill
preparation
- Peel and finely chop all vegetables into tiny uniform cubes. Set aside.
- Heat the oil/ghee in a heavy-based saucepan over medium-high heat. Add the celery, bay leaf, rosemary, and thyme and fry until fragrant, approximately 2 minutes.
- Add the barley and stir until well coated in oil, then add the remaining vegetables, stirring after each addition. Fry for a few minutes, stirring regularly to avoid sticking.
- Pour in the water, bring to a boil and rapidly simmer, uncovered, for 15 minutes; turn down the heat and simmer with the lid ajar for 40 minutes or until the vegetables are tender and barley is cooked.
- Remove the thyme twigs and bay leaf. Using a potato masher, press down a few times to break up some of the vegetables, adding texture to the soup.
- Add salt, pepper and fresh dill. Allow to sit for 10 minutes for the flavours to develop; taste, add more salt or pepper if needed. Drizzle with ghee when serving.
This delicious recipe by Aran Goyoaga was shared in her newsletter. I adapted it slightly by making it vegan, replacing the three eggs with ground flaxseed, adding baking powder, using maple syrup instead of honey, and reducing the glaze by half.
I have recently entered the world of sourdough bread, and every Monday, I make a loaf to bake the following day. This recipe was perfect for using any leftover starter and the lemons hanging heavy from the garden trees.
The sourdough starter does add more complexity to the crumb. I use a 1:1 ratio, meaning equal amounts of flour and water.
if you don’t have a sourdough starter
Replace it with ½ cup/70g rice flour and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1½ teaspoon.
Scroll down for the blueberry variation.
tips
- Save time, soak the flaxseed first, grate the zest, and prepare the other ingredients, giving the flax the time it needs to thicken.
- Use a metal pan, as suggested and grease it well. Alternately, you can line it with baking paper, making it easier to lift out of the pan. However, the exterior won’t caramelize, as it won’t be in direct contact with the metal.
- Important! Let the cake cool completely. This will allow the crumb to set nicely and not fall apart.
lemon-pound sourdough cake
preparation 15 minutes
baking 45 – 55 minutes
makes one pound cake (11 x 25cm loaf pan) or 14 cupcakes (baked for 25 minutes, using these cake liners)
*I take my starter (sourdough leaven) from the fridge in the evening, just before bed, measure out 40g, and then feed it – 100g flour + 100g water. Allow it to sit overnight; by the morning, it may be fully active, or even if it has deflated already or hasn’t quite reached its full potential, no matter. With this starter, I make this lemon-pound sourdough cake.
ingredients
3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)
¾ cup/150g light brown sugar
2 Tbsp finely grated lemon zest (zest from 3 lemons), plus more for garnishing
2 Tbsp/50g maple syrup (this gives a crisp caramelized exterior)
*½ cup + 2 Tbsp/200g sourdough starter
½ cup/110g extra virgin olive oil or neutral-tasting oil
¼ cup/55g lemon juice (1 very juicy lemon)
1 cup/140g brown rice flour
1 cup/100g almond flour
¼ cup/30g tapioca starch (or arrowroot powder)
¾ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
glaze
2 Tbsp/25g light brown sugar
2 Tbsp/27g lemon juice (½ of a very juicy lemon)
preparation
- Preheat your oven to 180C/350F. Generously grease your loaf pan.
- Into a large bowl, add the flax with water and allow to sit for 10 minutes. Then add sugar, zest, maple syrup, sourdough starter, oil and lemon juice – whisk until smooth.
- In a small bowl, measure the brown rice flour, almond flour, tapioca starch, salt, baking soda, and powder.
- Add the dry ingredients to the wet and whisk until smooth. Pour into the prepared pan and bake for 45 – 55 minutes (my oven took 55 minutes.) Bake until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan, then invert it onto a platter.
prepare the glaze
- Gently heat the sugar and lemon juice in a small pan until the sugar dissolves – don’t heat for too long. Immediately brush the top of the cake, allowing it to drip over the sides. Generously garnish the top with lemon zest (I like combining lime, lemon and orange.)
variation with blueberries
Fold in 1 cup/125g of blueberries into the batter.
Always toss the blueberries in cornstarch or tapioca flour before adding them to your batter. This will stop them from sinking to the bottom!
mixed berry variation below
- 125g of mixed berries (raspberry, blackberry and blueberries).
- Decorate with extra fresh berries and edible flowers and sprinkle with icing sugar.
- Makes 12 bakers cups
Challah is a type of yeasted bread popular in Jewish cuisine. It is similar to a brioche but with no dairy. Challah usually contains eggs; however, like my other challah recipes, this one is vegan—light, fluffy, dairy-free, and egg-free. Before baking, I brush the dough with oat milk and top it with sesame seeds.
These rolls might seem like a lot of work because they are small and braided, but they are easy to make. The shaping isn’t tricky; if anything, they are a lot of fun. They are even a great project to do with young children! I have linked below to see how the braiding is done or go to @goodnessis Instagram stories.
challah rolls
preparation 2½ – 3 hours
baking time 25 minutes
makes 8 small challah rolls
The recipe uses a mixer with a dough hook, but you can easily use your hands.
dough ingredients
2 Tbsp/20g flaxseed
1 cup + 2 Tbsp (246g) oat or nut milk
6 Tbsp/60g olive oil
1 heaped tsp active dry yeast
1¼ cups/150g whole spelt flour
2¼ cups/350g white spelt flour
¼ cup/40g light brown sugar
1 tsp fine rock salt
toppings
oat milk for brushing
sesame and poppy seeds
preparation
- In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flaxseeds, warm oat milk, oil, and yeast. Leave it to sit for 10 minutes, undisturbed, until the mixture foams, about 5 – 6 minutes.
- Add the flour, sugar, and salt to the yeast and milk mixture, turn the machine onto the lowest setting, and knead on medium speed for about 5 – 10 minutes. The dough should be elastic and smooth. If it seems too sticky, add more flour, a tablespoon at a time, or if it is too dry, add more liquid, a teaspoon at a time. The dough should feel tacky but shouldn’t stick to your hands.
- Cover with a damp tea towel and allow the dough to sit in a warm place for 1 – 1½ hours until well risen and doubled in size.
plaiting the dough
- Take out the dough and divide it into eight equal pieces, approximately 110g each. Using your palms, starting from the centre and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope approximately 40 cm long.
For easy braiding instructions, refer to this video – jump to 1:02 mins.
- Place the strand onto the work surface, bring the end piece around, and pinch it into the middle of the strand to look like a number 6. Then, take the long strand and bring it over the top and through the loop; allow it to hang while you gently pull and twist the loop into a figure 8. Bring the strand from underneath and over the right side so that it tucks down into the bottom of figure eight. Gently pinch it underneath.
- Place on a baking tray and repeat with the remaining seven pieces. Brush with oat milk and sprinkle with poppy and sesame seeds.
- Cover loosely with an oiled plastic wrap or a damp tea towel and set aside in a warm place to rise for 1 – 1½ hours.
- About 15 minutes before the dough has finished rising, preheat an oven to 180C/350F. Remove the plastic wrap or towel and bake for 25 minutes or until golden brown. Rotate the tray halfway through. Allow to cool down before cutting into them fully.
variations
- 6 rolls – divide into 6 pieces, approx. 145g each – roll to 45 cm
- 10 rolls – divide into 10 pieces, approx. 90g each – roll to 35 cm
- 12 rolls – divide into 12 pieces, approx 80g each – roll to 30 cm
- You can leave the dough rising overnight. After the first rise, when the dough has doubled, store it in the fridge covered with plastic wrap. The following day, leave room temperature for an hour and resume braiding.
- You can make them pull-apart rolls by placing the shaped rolls into a lined baking dish close together so they touch after the second rise/baking.
tip
Make sure to divide the dough into evenly sized portions for even baking.
- Categories: bread, breads & crackers
“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi.
It’s simple to make, as it only uses one bowl.
tips
- To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl.
- For best results, make sure you use a traditional brand of tahini that is runny and smooth.
- I like baking this in an 8-inch square pan to cut it into tidy squares for gifting to friends or, even better, into individual cupcakes – see below!
Pictures from previous trips to India!
~ holy basil
~ holy Brahmin cow
~ frangipani tree
~ offerings
sesame cake
preparation 15 minutes
baking 35 – 40 minutes
serves 10 – 12 (9 cupcakes bake for 25 minutes)
The recipe is slightly adapted from Snacking Cakes by Yossy Arefi.
ingredients
6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided
3 Tbsp/22g ground flaxseed
¾ cup/170g oat/almond milk
¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided
½ cup/120g smooth runny tahini, well stirred
¼ cup/50g neutral oil, like canola or grapeseed
1 tsp vanilla extract
¾ tsp fine rock salt
1¼ cups/160g all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp cardamom powder (freshly ground)
dried rose petals (optional)
preparation
- Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan. Sprinkle two tablespoons sesame seeds on the bottom and 1 inch up the sides.
- In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.
- Add the flour, 3 Tbsp of sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.
- Pour the batter into the lined pan, gently tap on the counter to release air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.
- Bake until golden and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving; otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.
flavour variations
peach and raspberry sesame cake
Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.
date and sesame cake
Fold ½ cup chopped date into the batter.
use another pan
loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)
round: Bake in a 9-inch round pan. (35 – 40 mins)
cupcakes: Bake 25 – 30 mins
9 cupcakes (1½ recipe = 14 cupcakes)
Double the recipe for 12 tulip muffin cases, add bite-size pieces of halva, and sprinkle them with rose petals when making cupcakes.
Goodness shared from Stacey
It’s been cold here, and our heating system and hot water boiler shut down on Friday, so the weekend was spent huddled around the fireplace, dressed in layers and coats and wearing three pairs of socks! It was sunny and bright, though, and yesterday, we drove to our favourite lookout for a walk and filled two Ikea bags with pinecones, making it back before the 1 o’clock COVID curfew. I added some pinecones to the fire, turned the oven on for warmth, and baked these muffins.
I love the cornmeal’s grittiness and the dates’ sweet addition. Slather them in butter with strawberry jam as you would a scone. The extra sweetness from the jam gives it a perfect balance!
cornbread date muffins
preparation 45 minutes
serves 8 muffins (I use these sized baking cups)
recipe from here.
ingredients
6 pitted Medjool dates (120g)
½ cup/100g boiling water
2 heaped Tbsp/18g ground flaxseed
3 Tbsp/30g melted coconut oil
1 cup/225g unsweetened warmed oat/rice milk
¾ cup/120g medium-ground yellow cornmeal (can use polenta)
¾ cup/90g white spelt flour
2 tbsp/15g coconut sugar/brown sugar
1 Tbsp baking powder
¼ tsp fine rock salt
preparation
- Preheat the oven to 180C/350F. Place seven baking cups in your muffin tray and set aside.
- Put the dates and ground flaxseed in a medium bowl and pour in the boiling water. Allow to soak for 10 minutes.
- Then add the melted coconut oil and mash the dates with a fork until mostly creamy but with a few chunks remaining—this can also be done in a food processor. Gradually add the warmed oat milk and whisk until well combined.
- Add cornmeal, flour, sugar, baking powder, and salt. Mix with a fork until the wet and dry are well combined.
- Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full).
- Bake for 25 – 30 minutes or until the muffins are golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
Serve them with butter and honey or almond butter and homemade jam.
- Categories: cupcakes, muffins & scones, sweets, winter
These cookies are soft and chewy on the inside and crispy around the edges. This is achieved in the baking by keeping the cookie dough round rather than pressing it flat. The taller you make the dough, the chewier the centre. The bottom of the cookie dough bakes first, spreads out, and the top remains thick and chewy in the middle. I added finely chopped crystallized ginger for added texture and zing. To make the cookies less sweet, skip rolling in sugar. However, the cracking effect on the cookies will not be achieved. This happens when the cookies are rolled in granulated sugar (I use a combination of granulated blond and brown sugar).
tips
- Avoid using blackstrap molasses in baking. It is solid and bitter and will impart an unfavourable taste. Use light-tasting molasses, and if not available, combine dark molasses and date syrup (silan), which will soften the flavour, making it perfect for baking.
- The cookies will bake up flat if your coconut oil is too liquid. Place the measured amount in the freezer until it is solid—you want it to be solid but slightly soft enough for cutting.
double ginger molasses cookies
preparation 20 minutes
makes 14 cookies
recipe adapted from here.
ingredients
1 cup/120g white spelt flour
½ tsp baking soda
½ tsp baking powder
1 tsp ginger powder
½ tsp cinnamon powder
¼ tsp ground nutmeg
2 Tbsp/20g finely chopped crystallized ginger
⅓ cup/70g soft coconut oil (not melted) or vegan butter
¼ cup/35g brown sugar or coconut sugar
¼ cup/80g light-coloured molasses (if using dark molasses, use only 30g and add 50g date syrup)
1 Tbsp water
granulated brown sugar for rolling
preparation
- Preheat oven to 180C/350F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg and crystallized ginger. Set aside.
- With a hand beater or whisk, beat the oil, sugar, molasses and water until creamy. Fold in the flour mixture until combined. It will seem dry initially; keep mixing until all the flour is incorporated. (If your cookie dough is too wet, the coconut oil is not solid enough. Cover and place in the freezer for 10 minutes to fix this.)
- Scoop a spoon of dough (approx. 20g) and roll into a ball, then into the sugar; place on the prepared baking sheet and bake for 12 – 15 minutes until golden. Rotate the tray halfway through cooking. Allow to cool on the baking sheet.
Happy Holidays and Happy Baking!
- Categories: cookies, bars & biscuits, sweets
