Extra-Buttery Snickerdoodles

I’ve become addicted to the combination of cinnamon, honey and butter. Ever since  making and sharing my Scented Cinnamon Honey Butter, I’ve been making batches every few weeks, both for spreading on bread and baking with. Since the Ethereal Spice Cake was such a hit – using the spread, cream cheese and aquafaba to boot – I thought the next step would have to be another spiced offering.

Extra-Buttery Snickerdoodles

What better option to showcase the flavours of butter and cinnamon than a snickerdoodle? I came late to the snickerdoodle fan club, but when they’re homemade, I’m totally on board. These ones were customized to my own personal tastes – tender and moist, with a little tang from cream cheese, extra richness from buttery Kamut flour, vanilla and butter extract and a nice hit of butterscotch schnapps! To make them without eggs, I tried my hand at a direct aquafaba one-to-one substitution. It worked fantastically and kept the balance of tenderness and chew (from bread flour) in check. A roll in crushed cinnamon cereal adds an unexpected layer of texture, all while adding to the cinnamon flavour. Perfection for a cinnamon-toast person like me, and the kids who shared in my bounty!

Extra-Buttery Snickerdoodles

Extra-Buttery Snickerdoodles
Makes ~36
¼ cup Scented Cinnamon Honey Butter, at room temperature
¼ cup non-hydrogenated shortening
½ cup cream cheese, softened
½ cup sugar
6 tbsp aquafaba
2 tbsp butterscotch schnapps
1 tsp butter extract
½ tsp vanilla
2 tsp baking powder
½ tsp salt
½ cup flour
½ cup Kamut flour
⅔ cup whole wheat bread flour

Coating: 
crushed cinnamon cereal (I used Nature’s Path Jungle Munch® Cereal) or graham cracker crumbs

  1. Preheat the oven to 375°F. Line two baking sheets with parchment.
  2. Beat together the butter, shortening, cream cheese and sugar until smooth.
  3. Add the aquafaba, beating until smooth.
  4. Beat in the schnapps, extracts, baking powder and salt.
  5. Add the flours, mixing until totally incorporated.
  6. Place the crushed cereal or crumbs in a medium-sized zip-top plastic bag.
  7. Drop teaspoonfuls of dough into the bag and shake until they’re completely coated.
  8. Space the cookies at least 1 ½” apart on the prepared baking sheets. Use a flat-bottom glass to flatten them.
  9. Bake the cookies for 10 minutes. Remove them from the oven, and cool them on the pan until they’re firm enough to transfer to a rack to cool completely.

Amount Per Serving
Calories: 70.4
Total Fat: 3.8 g
Cholesterol: 7.0 mg
Sodium: 18.8 mg
Total Carbs: 8.2 g
Dietary Fiber: 0.5 g
Protein: 1.0 g

Big Batch Bran Muffins #BreadBakers

I’ve always had a soft spot for bran muffins. I don’t mean the standard bakery-fare, greasy but overbearingly dry and sweet concoctions available from our local coffee shop and grocery store – no, I grew up loving the homemade, modestly portioned muffins my mom and grandma made. If I was lucky, I’d bite into one with a heart of jam, or one laced with chopped dates, figs or even (gasp) fresh blueberries. Other times, I’d have muffins made with chunky applesauce and melted butter in place of oil – making each taste like eating apple crumble in a more portable format.

Any way you bite them, this recipe for endlessly customizable, moist and perfectly portioned bran muffins is a fantastic way to start your day. With this recipe primed and ready to go for a HUGE batch – 45 or so – there’s enough to divide, switch up the “extras” and bake for the office, or (if you’re like me) freezing unbaked for a la minute cravings.

Currently, my go-to flavour is apricot-cherry with a sprinkle of rock sugar on top. What’s yours?

Check out this month’s #BreadBakers entries below, all featuring stone fruit!

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Big Batch Bran Muffins
Makes 45
5 cups wheat bran
¼ cup ground flaxseed
5 cups buttermilk
2 ½ cups plain non-fat Greek yogurt
1 cup canola oil
¼ cup maple syrup
2 tbsp vanilla
1 tsp maple extract (optional)
1 tbsp cinnamon
½ tsp nutmeg
½ cup Truvia Brown Sugar Baking Blend (or 1 cup light brown sugar)
1 ¾ cups sugar
½ tbsp salt
3 cups flour
2 ½ cups whole wheat pastry flour
1 ½ tbsp baking soda
1 ½ cups chopped dried fruit (I used cherries and apricots)
1 cup granola (optional, I used Flax Plus® Pumpkin Flax Granola)
Rock (or raw) sugar, for topping (optional) 
  1. In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices.
  2. Cover and let sit overnight in the fridge.
  3. Stir in the sugars and salt until well blended.
  4. Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
  5. Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
  6. Heat oven to 375F.
  7. Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Amount Per Serving
Calories: 182.7
Total Fat: 5.8 g
Cholesterol: 1.6 mg
Sodium: 112.8 mg
Total Carbs: 31.5 g
Dietary Fiber: 4.3 g
Protein: 5.3 g

Beerinara for a Father’s Day #SundaySupper

If I had any doubt that Father’s day was coming close, I’d only have to look at the tables, shelves and cubbies of our school classrooms to wipe it away. Just from Home Ec alone, 75 glass jars have floated in and out of the building, filled with everything from candied pretzels to BBQ sauce, flavoured salt and a KFC style chicken coating. The goodies, being made by kids, are of course all “child friendly” and nut-free – things like beer cozies and spiced nuts are pretty much verboten, not to mention a good chunk of our student body’s parentage does not touch a drop of alcohol.

That said, at home, my dad loves a good beer on a hot Summer day, not to mention he (like his daughter!) adores his garlic. Really, it’s a wonder that both of us have hypertension given she sheer amount we consume, but genetics does weird and wonderful things (at least I know I belong to my parents, who both have genetic hypertension!). But I digress. I found a bagful of tomatoes roasted and frozen from last year’s crop when cleaning out the deep freezer a month or so ago and knew I needed to do something with it, as well as some of the zillion tons of zucchini I had shredded and individually frozen for baking but never used. Inspired by The Beeroness, I took a quick trip to the store which netted me a lovely Quebec-made gluten free ale and some fat heads of garlic begging to be roasted. A hint of homemade, salt-free lemon pepper added just the right amount of zip without the extra salinity, and the whole works canned like a dream for enjoyment both now and down the road. In fact, I can’t wait for my July tomatoes to start coming in just so I can try this out with other beers! 

This #SundaySupper is celebrating dads! Does your dad love to cook or would he rather leave that to someone else? What is his favorite recipe he likes to make or have made for him? Is your dad the king of the grill (or not!)? Let’s share stories about dads/father figures and all the delicious foods they loved to eat or make!

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Beerinara
Makes ~ 9 cups, 36 (1/4 cup) servings
2 large heads of garlic, papery overcoat removed but unpeeled
3 lbs tomatoes (ideally plum or other meaty variety), halved
1 tbsp olive oil
1 large white onion, diced
1 large carrot, shredded
3 cups shredded zucchini
12 ounces gluten free ale or IPA
6 oz tomato paste
¼ cup fresh basil, divided
1 tbsp fresh thyme
1 tsp paprika
1 tsp salt
1 tsp salt-free lemon pepper

  1. Preheat oven to 400F.
  2. Cut a small amount of the tip off the head of the garlic heads to expose the cloves and place on two small pieces of aluminum foil. Fold the foil tightly around the garlic, place on a baking sheet.
  3. Add the tomatoes (cut side down) to the baking sheet and sprinkle with salt and pepper.
  4. Roast the tomatoes and the garlic for 30 minutes, until the tomatoes are soft. Allow to cool.
  5. Pass tomatoes through a food mill into a bowl, set aside.
  6. Heat oil in a heavy bottomed pot over medium high heat.
  7. Add the onion and cook until golden.
  8. Stir in the carrot and zucchini (along with any zucchini liquid) and cook until carrots begin to soften.
  9. Add the beer, tomatoes, tomato paste, half the basil, thyme and paprika.
  10. Squeeze in the roasted garlic cloves the cloves into the sauce.
  11. Reduce heat to maintain a low simmer, cover and cook 30-40 minutes, stirring occasionally, until the flavours blend.
  12. Stir in remaining basil, salt and lemon pepper.
  13. Using an immersion blender or a food processor, puree until smooth.
  14. Can in a waterbath for 35 minutes

Amount Per Serving
Calories: 27.1
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 108.1 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.1 g
Protein: 0.9 g

Graham-Like Crackers

I loved deconstructing my s’mores as a kid. I know it’s totally sacreligious to the camping set (of which I am decidedly not a member), but to me, there was nothing better than devouring a slightly charred, ooey marshmallow before licking the chocolate off the cracker and finally biting through the base. I ate my Viva Puffs the same way – nuke them for about 10 seconds, eat the marshmallow, then chocolate, then cookie. The cracker was always the best part of the s’more for me, the perfect light sweetness that just so slightly softened when you bit into it (especially if chocolate had melted onto it!). These days for me, graham crackers and I aren’t the best of friends – but I’m loathe to shell out at the health food store for allergy-friendlier ones (although these ones are delicious!). When my classes were making batches of Key Lime Truffles for mother’s day, the one other celiac in the school tugged on my heartstrings, and I decided that I’d try my hand at concocting my own, gluten free and (almost) vegan version.

Graham-Like Crackers

I started with a solidly awesome recipe from Cara (Fork & Beans) and switched up a handful of things based on what I had around. My modifications resulted in slightly thicker crackers, needing slightly longer cooking time, but they were beyond worth it for the flavour (not to mention the solidity for double-stuffing smores… just sayin’). While they were completely nut free (a rarity I found with GF cracker recipes), the crispy treats were made with a rich-tasting blend of whole grain flours and ground flax for that “toasty, nutty” flavour. Sweetened with decadent honey and molasses, they’re delicious on their own, in s’mores (or camperless ones!) and absolutely perfect for making crumbs!

Shared with Gluten Free Fridays 

Graham-Like Crackers
Makes ~40
1 cup brown rice flour
½ cup sorghum flour
¼ cup tapioca starch
¼ cup buckwheat flour
¼ cup teff flour
2 tbsp flaxseed meal
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ cup dark brown sugar
⅓ cup non-hydrogenated shortening
½ tbsp vanilla extract
1 tbsp fancy molasses
2 tbsp honey
⅓ cup unsweetened non-dairy milk (I used quinoa / rice)

  1. Preheat oven to 375F.
  2. Combine all the dry ingredients together (flours, flaxseed meal, baking powder, salt, cinnamon and sugar) in a medium bowl.
  3. With a pastry blender or fork, incorporate the shortening into flour until the mixture has coarse crumbs.
  4. Add the vanilla, molasses, honey and milk and mix to make a workable dough.
  5. Between two pieces of parchment paper, roll out the dough to no thicker than ¼'”. Place on a baking sheet and peel off the top paper
  6. Using a pizza cutter make cuts to form squares or rectangles.
  7. Dock each cracker 2-3 times with a fork.
  8. Bake for 25 minutes, or until browned.
  9. Cool in the oven for 10 minutes, then cool to room temperature on the pan.

Amount Per Serving
Calories: 62.4
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 4.5 mg
Total Carbs: 11.5 g
Dietary Fiber: 0.6 g
Protein: 0.8 g

Ethereal Spice Cake

Well, we’ve stumbled our way into June, and along with the (mostly) warmer climate and ever growing garden comes the inevitable BBQs, picnics and late-night study (or report-writing) sessions. The coffee maker in the staff room has been getting a lot of use lately, and while there’s never a shortage of doughnuts or cookies on the table, sometimes it’s nice to have a homemade cake alongside the mugs of caffè crema and (my favourite) French vanilla.

Ethereal Spice Cake

I can never wait to get into the kitchen, and this time I went armed with a jar of aquafaba and the leftovers of both a block of cream cheese and my Scented Cinnamon Honey Butter. The contents of my spice cabinet and a cup of buttermilk soon followed, and eventually a rock sugar-crusted Bundt cake was stinking up the kitchen something fierce. The combination resulted in a soft, tender and exotically spiced cake, which needed nothing but a dusting of cinnamon and icing sugar to top it all off. 

Upon arriving in the staff room, half of the cake went like wildfire, enjoyed with the morning break routines. The rest of it was packed up and sent home with one of my teacher-parent-friends to enjoy over the weekend with her family!

//embedr.flickr.com/assets/client-code.jsEthereal Spice Cake
Makes one 9″ Bundt, 16 slices
 

Spice Mixture
1 tsp allspice
½ tsp cinnamon
½ tsp cardamom
¾ tsp ginger
¼ tsp white pepper
1⁄4 tsp nutmeg
¾ tsp salt

Cake
¼ cup shortening
¼ cup Scented Cinnamon Honey Butter
¼ cup cream cheese
1 tbsp vanilla
¾ cup sugar
1 egg
½ cup aquafaba
1 cup all-purpose flour
1 cup buttermilk
1 cup whole wheat flour
¼ cup cornstarch
½ tbsp baking powder
¾ tsp baking soda
2 tbsp rock sugar

  1. Preheat oven to 350 degrees F. Grease a 9” Bundt pan.
  2. In a small bowl, whisk together the Spice Mixture. Set aside.
  3. In a large bowl cream together the shortening, Scented Cinnamon Honey Butter, cream cheese, vanilla and sugar until well combined.
  4. Add the egg and aqafaba, followed by the Spice Mixture, beating well.
  5. Beat in the all-purpose flour, followed by all the buttermilk.
  6. Beat in the whole wheat flour, cornstarch, baking powder and baking soda until smooth.
  7. Fold in the rock sugar.
  8. Pour into the prepared pan and tap on the counter to remove air bubbles.
  9. Bake for 45 minutes, until a skewer comes out clean.
  10. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.

Amount Per Serving
Calories: 152.4
Total Fat: 6.3 g
Cholesterol: 20.1 mg
Sodium: 150.9 mg
Total Carbs: 20.6 g
Dietary Fiber: 0.2 g
Protein: 2.2 g

"Caramel Doughnut" Cake #SundaySupper

As a Canadian, I always forget that my friends to the south celebrate their “long weekend” – Memorial Day – a week after our Victoria Day holiday. In my household, at least, July 1 (Canada Day), not late May is the herald of Summer’s beginnings – in fact, this year’s blast of near 40°C (104°F) heat is a total anomaly that we didn’t even see in the middle of July last year!

Because of the swath of heat and humidity we got this week (not complaining at all!), we’ve been grilling outdoors or making no-cook meals more than usual. That said, the sweet teeth around here sometimes just need a baked treat. Nothing super-sweet or rich, but toothsome enough to fill that craving whenever it strikes. Coffee cakes, in my opinion, fit that purpose to a T – especially when they’re homemade, since you can keep the sweetness below tooth-aching storebought levels, add your own spices and ingredient twists, and (of course) know that it is perfectly fresh.

Remembering the Summer road trips my family took when I was young, where we always stopped at a local doughnut shop halfway to our destination, I decided to recreate the flavours of the “old fashioned” doughuts and muffins we used to savour all through the Summer. I decided to switch up the sweetener, ditching granular sugar for my favourite vegan caramel sauce (made with soy milk this time) to give it a richer, rounder flavour that worked perfectly in the 100% whole grain batter and heightened the spiciness of the nutmeg and light smokiness from the salt. To get the “edge” of savoury that comes along with the true “old-style”, tallow-fried doughnuts, I added just a hint of nutritional yeast – the popular vegan “cheesy flavour” secret for sauces. Thankfully, the cake doesn’t taste anything like those sauces – just delicious! Of course, being topped with a decadent streusel doesn’t hurt either! 

This #SundaySupper we’re helping celebrate Memorial Day and the beginnings of Summer by sharing our BEST recipes for our summer gatherings! How do you mark the start of hot, humid, happy weather and fun times? Take a look at all our recipes this week, hosted by T.R. Crumbley of Gluten Free Crumbley

Appetizers

Sides and Salads

The Main

Desserts

Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

“Caramel Doughnut” Cake
Makes one 9″ cake, 12 slices
1 ½ cups whole wheat flour
1 cup spelt flour
1 tsp nutritional yeast flakes (optional)
½ tsp smoked sea salt
½ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ cup vegan “buttery sticks”, cut into cubes
¼ cup shortening, cut into cubes
¼ cup large-flake rolled oats
2 tablespoons coarse raw sugar
¾ cup unsweetened soy milk
2 tbsp vinegar
2 tsp vanilla
⅔ cup Simple Salted Caramel Sauce – made with soy milk for nut free

  1. Heat the oven to 350ºF and grease a 9” springform pan.
  2. Whisk the flours, nutritional yeast, salt, nutmeg, baking soda and baking powder.
  3. Add the margarine and shortening, cutting into the flour mixture to create coarse crumbs.
  4. Reserve ½ cup crumbs, add the oats and coarse sugar and set aside.
  5. Combine the milk, vinegar, vanilla and caramel syrup, then stir into the remaining flour mixture until just combined.
  6. Spread in the pan and top with the crumb mixture.
  7. Bake for 45 minutes in a preheated oven. A toothpick inserted in the center should come out clean.
  8. Cool in the pan for 30 minutes, then release the sides and cool completely.

Amount Per Serving
Calories: 237.3
Total Fat: 8.8 g
Cholesterol: 0.0 mg
Sodium: 149.6 mg
Total Carbs: 39.9 g
Dietary Fiber: 3.5 g
Protein: 4.5 g

Studded Spiral Cinnamon Brioche

It’s been a while since I’ve posted… blame the warmer (read: gardening) weather coupled with end-of-the-year school stuff, and spending time at the computer just doesn’t hold the same allure! Besides the usual annual demands for time, I was stuck with a slowly dying laptop which I (finally) replaced this past weekend! Hopefully, this will mean things are back to their slightly-less-sporadic posting… I still have lots to feed you!

Studded Spiral Cinnamon BriocheIf you know me at all, you know that the best way for me to blow off steam is to cook or bake something. Between the rhythm of preparing, mixing and cooking, the ability to be creative, the control over the situation and the smells that emanate while doing so, I don’t see any better solution on the pharmacy shelf! I must come by that trait honestly, since my grandfather would do the same – and, like me, he found bread to be the answer to all. 

Of course, just because bread is the ultimate tamer of hunger and nerves doesn’t mean it always has to be a plain old loaf of white or wheat! With the end of a carton of eggs and a container of Scented Cinnamon Honey Butter sitting in the fridge (it’s the new “cinnamon toast” staple here), I was thinking about a rich, exotically inspired loaf. Of course, I went back to the Middle East for inspiration after finding a neat spiraled Tahini Bread , this Noon Rogani loaf and this flaky pastry along with my stepsister-in-law’s donation of baklava to a family dinner. My mom (my bread-eater) prefers pecans to any other nut, and for me using them in the filling for my version of a spiral bread was only natural, as was using good ol’ Canadian dried cranberries and the same local honey I made this batch of butter with. To keep the filling in, I turned to this handy tip from King Arthur Flour and used the whites left over from my yolk-based egg wash. A spring-form pan coated with semolina helped the bread keep its shape while adding a light crunch.

Cutting into the loaf, the most incredible aroma wafts out and boldly declares that it is anything other than the ordinary. It was perfectly moist and tender, remaining so for days, and when toasted was the perfect foil for the Toast Toppers in the fridge. 

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Studded Spiral Cinnamon Brioche

Studded Spiral Cinnamon Brioche
Makes 1 large loaf, 20 slices
2 cups whole wheat bread flour
½ cup all purpose flour
3 tbsp skim milk powder
1 tsp salt
2 tsp instant yeast
2/3 cup recently fed sourdough starter
1 tbsp vanilla
1 tsp orange flower water (optional)
2 large eggs
⅓ cup Scented Cinnamon Honey Butter

Filling:
¼ cup dried cranberries
½ cup diced pecans
1 tbsp honey
2 egg whites

Assembly:
¼ cup semolina, for dusting
2 egg yolks, beaten with 2 tbsp water, for egg wash

Dough:

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.
  2. Add the sourdough starter and flavourings, mixing well.
  3. Add the eggs, one at a time, mixing in well.
  4. Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
  5. Cover and let rise until puffy, about 1 ½ hours.

Filling and Assembly:

  1. Line a greased 10” springform pan with parchment and dust the bottom with semolina.
  2. Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
  3. Meanwhile, combine cranberries, pecans, honey and egg whites.
  4. Sprinkle the surface of the dough with the filling mixture.
  5. Beginning with a long edge, roll the dough into a log.
  6. Spiral the log into pan or other deep, round pan, tucking the end into the middle.
  7. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
  8. Heat the oven to 350°F.
  9. Brush the risen loaf with the egg wash.
  10. Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it’s browning too quickly.
  11. Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.

Amount Per Serving
Calories: 129.2
Total Fat: 4.9 g
Cholesterol: 41.4 mg
Sodium: 146.9 mg
Total Carbs: 18.0 g
Dietary Fiber: 2.2 g
Protein: 4.4 g

Aquafaba Meringues

I know it’s coming around to the Summer “bikini season” when the treats in our staff room start getting less rich and more on the “pseudo-virtuous” side of things. While nothing that appears in our small haven away from the children could truly be classified as a nutritious choice (except the veggie tray which appeared – once – and was subsequently ignored), lighter tasting treats like raspberry coffee cake and “low fat” biscotti are cropping up to tempt our palates. With the seasonal change, it was the perfect time for me to try out a recipe that I’ve had saved away for a while now – vegan meringues.

Now, a few years ago, the concept of a “vegan meringue” was only contemplated by molecular gastronomes, if not considered outright laughable. However, a combination of genius, science and experimentation by several people eventually resulted in the Aquafaba (literally, “Bean Water”) Meringue recipe. Since then (early 2015), subsequent other uses for the starchy cooking liquid have been tried and shared on the Vegan Meringues – Hits and Misses Facebook page – including a spiced Bundt cake that I’ll be sharing soon!

Whether it’s the (minimal) protein content, the starch, magic or a combination of all the above, the liquid you normally drain away from canned chickpeas and other beans whips up perfectly into a light and fluffy foam that stiffens into glossy meringue with the addition of cream of tartar and sugar – resulting in light-as air, fat free, gluten free, vegan cookies. In my opinion, using aquafaba is actually easier than using egg whites (you don’t have to be as uber-careful about fat, and it’s impossible to overwhip them), not to mention any “common” allergy issues would be null as well.
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“Cake Batter” Flavoured Funfetti Meringues

The question I first asked when thinking about using aquafaba was whether or not the finished meringues, etc would taste like beans. Well, thankfully, nothing I’ve made with it (regardless of the bean type) has tasted remotely of the legume it surrounded – if anything, it’s exceptionally bland, taking on any and all flavourings like a sponge. The first time I whipped up AF meringues, I used the standard chickpea brine, adding pure vanilla and mint extracts and vanilla sugar, while the “cake batter” variety got a pinch of nutmeg and sprinkles with the flavour extract. Black bean aquafaba made its way into brownies (not unlike the ones from this book) and the liquid left over from cooking up some Tongues of Fire beans made a perfect carrot loaf cake. I can’t wait to play some more!
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Shared with Gluten Free Fridays 
 

Aquafaba Meringues
Vanilla-Mint Meringues


Aquafaba Meringues
Makes ~45
2/3 cup aquafaba*
¼ tsp cream of tartar
3/4 cup + 1/2 tbsp (150 g) superfine sugar
flavouring / colouring of choice
coloured sprinkles (optional, for “funfetti” meringues)

  1. Heat the oven to 215F (190F convection).
  2. Combine the aquafaba and cream of tartar in a stand mixer and whip on high speed until stiff peaks form – about 15 minutes.
  3. Slowly beat in the sugar one tablespoon at a time, beating at least 10 seconds between additions.
  4. When all the grittiness is gone, add 1 tsp of your flavouring of choice (I’ve used vanilla, mint, and even “Cake Batter”) and colouring (if using) and whip to incorporate.
  5. If using sprinkles, fold in by hand.
  6. Drop or pipe the foam onto a parchment paper-covered cookie sheet (I don’t recommend SilPat for meringue, it deflates it for some reason).
  7. Bake for 2 hours. Do not open the oven door during this time.
  8. Turn off the oven and cool inside for 30 minutes, then crack the door and let meringues cool to room temperature.
  9. Store the completed meringues in an airtight container.

* Have more or less than 2/3 cup of aquafaba on hand? Use the ratio of 1 part AF : 1 1/3 parts superfine sugar, plus ¼ tsp cream of tartar for every 2/3 cup AF

More info: http://aquafaba.com/

Amount Per Serving
Calories: 13.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

Tunisian Garlic Chickpea Soup #SundaySupper

While the weather is definitely starting to warm up (albeit slowly!), around here we’re still in the throes of ever variable climate conditions day to day. This past week, for example, I went from wearing a fuzzy winter jacket, mittens and hat to a light sweater and back to a spring coat – and inside vs. outside temperature is even more variable due to the heating / cooling systems in different buildings.

Even if it was consistently hot and sunny outside, it’s almost guaranteed that soup will play a role in our weekly menu at home. For me, it’s often a quick-fix dinner after a full day of work or a busy weekend of lesson planning or prep work. My mom, though, savours the pleasure of a warm potage at lunch (with homemade bread, of course!), and is as eager to travel the world via tasting as I am through cooking. Soup is perfect for taming even the most savage of beasts (hunger or otherwise), and I love this one in particular because it’s a filling, protein and fibre-rich, flavourful blend with a built-in antibacterial forcefield from the hefty doses of herbs, spices and garlic!

While the ingredient list seems long, a lot of it is spices that are fairly commonplace. The starch I chose – sorghum – is one of my favourites in the flour world, and when I found a bag of the raw grain at my local Asian grocery I snapped it up and fell in love. The slightly sweet, buttery, nutty flavour the sorghum has pairs perfectly with the mellowed garlic and onions, while its texture reminds me of Israeli couscous or tapioca. That said, brown rice (especially a short grain variety) would play just as well here and regardless the whole thing is basically an excuse to eat a bowl of hummus for dinner!
 

Tunisian Garlic and Chickpea Soup

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#SundaySupper is focused on “Spice is Nice & Some Like it Hot” this week – if you love spicy food of any kind (not just the “hot” spices), this event is one to check out! This week’s host is Sarah of The Chef Next Door

Aromatic Appetizers

 
Distinctive Drinks
 
Daring Desserts
 
Masterful Mains
 
Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

 

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tunisian Garlic Chickpea Soup
Makes 10 servings
2 tbsp garlic-infused olive oil
1 large, sweet onion, diced
5 stalks celery, diced
3 carrots, diced
25 cloves of garlic, peeled and minced
2 tsp ground cumin
½ tsp coriander
½ tsp salt
½ tsp pepper
¼ tsp turmeric
¾ tsp paprika
½ tsp red pepper flakes
Zest of 2 Meyer or 1 regular lemon
7 cups vegetable broth
½ cup sorghum grain or short-grain brown rice
1 (19 oz) can chickpeas, drained and rinsed
3 tbsp Meyer lemon juice (or 2 tbsp regular lemon juice)
⅓ cup chopped parsley
2 tbsp minced lemon thyme (or regular thyme + ½ tbsp extra lemon zest)

  1. In a heavy saucepan, heat the garlic oil over medium until shimmering.
  2. Stir in the onion, celery and carrots. Sauté for 8-10 minutes, until onion is beginning to turn golden.
  3. Add the garlic and spices. Cook 2 minutes longer, until fragrant.
  4. Add the broth, sorghum (or rice) and chickpeas and simmer for 45 minutes.
  5. With an immersion blender, partially puree the soup, leaving some whole chickpeas and vegetables (alternatively, remove 2 cups of the soup and puree, then return to the pot).
  6. Stir in lemon juice, parsley and lemon thyme (or thyme / zest combination). Serve.

Amount Per Serving
Calories: 151.5
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 379.2 mg
Total Carbs: 26.5 g
Dietary Fiber: 5.5 g
Protein: 5.3 g

Harcha with Scented Cinnamon Honey Butter

I hear you: what-cha?

Luckily, if you like English muffins, johnnycakes or toasted polenta, the name of this Moroccan, skillet-cooked flatbread doesn’t matter. What does matter is that it’s easy, kid-friendly, infinitely variable and most importantly, delicious. 

Harcha//embedr.flickr.com/assets/client-code.jsTraditionally made with semolina, milk, cream or buttermilk, oil, and occasionally cornmeal, harcha can easily be a relatively Spartan carbohydrate staple for breakfast or with a meat or legume entree. However, adding a few extra touches – sugar, saffron, and vanilla – the crisp-crusted cakes are prime for a special breakfast or even dessert. This was the version I opted for when it came time to share the dish with my grade 1-6 classes, and while the just-textured-enough discs were more than delicious enough on their own, we upped the ante by dolloping an orange blossom water, cinnamon and honey butter on top. 
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One of the best things about these (to me, anyways) is that they’re yummy warm or room temperature, not to mention portable and 100% freezer friendly. Leave out the saffron, and they’re totally budget-friendly too! Whether you adorn them to the nines or grab them hot out of the pan, there’s no wrong way to taste Morocco at home.

Harcha
Makes ~12 
1 ½ cups fine semolina
⅓ cup fine cornmeal 
pinch saffron, ground or crushed (optional)
2 tbsp flour
¼ cup sugar
2 tsp baking powder
¼ tsp salt
⅓ cup canola oil
½ cup whole milk
1 tsp pure vanilla

  1. In a mixing bowl, whisk together the semolina, cornmeal, sugar, baking powder and salt.
  2. Add the canola oil and milk and mix until a dough forms. (It should be very moist, but still be able to pack into a ball – add additional milk if needed).
  3. Shape the dough into balls about the size of apricots, place on a sheet of waxed paper and let rest 10 minutes.
  4. Heat a flat griddle or frying pan over medium-low heat and spray with cooking spray.
  5. With damp hands, flatten each ball into a disc at least ¼” thick.
  6. Cook the discs for 5 to 10 minutes on each side, until they are lightly golden. Make sure to turn them over only once.
  7. Serve immediately (optimally with Scented Cinnamon Honey Butter).
  8. You can freeze these up to 6 months – thaw and reheat them in a 350°F oven for 5 minutes.

Amount Per Serving
Calories: 161.5
Total Fat: 6.1 g
Cholesterol: 1.0 mg
Sodium: 5.4 mg
Total Carbs: 23.2 g
Dietary Fiber: 1.1 g
Protein: 3.4 g

Harcha

Scented Cinnamon Honey Butter
Makes just over 1/2 cup, 8 servings
½ cup salted butter, softened
3 tbsp honey (I used orange blossom honey)
1 tsp orange flower water (or vanilla)
½ tsp cinnamon

  1. Combine all the ingredients in a bowl and mix until smooth

Amount Per Serving
Calories: 126.2
Total Fat: 11.5 g
Cholesterol: 31.0 mg
Sodium: 82.1 mg
Total Carbs: 6.6 g
Dietary Fiber: 0.1 g
Protein: 0.1 g