Posts tagged ‘ancient wheat’

April 22, 2011

elvis cookies; fit for a king

These cookies are like fluffy banana pillows laced with peanut butter, chocolate and oats. They are light and are not too sweet.

I had a bag of peanut butter easter eggs in the pantry (which the easter bunny delivered a little early to the discovery of my daughter who knows that shiny packaged candy store treats don’t come home with me often) and some over ripe bananas on the counter, the combo was obvious and the elvis cookie was born! Apparently the king loved PB & banana sandwiches and therefore every time I combines these things I think he deserves some props!

I remember back when I was opening my second bakery, testing endlessly vegan banana cookie recipes, none of them really hit the mark. Bananas by nature make for fluffy-cake-y baked goods… so if you like a crunchy flat cookie, this recipe might be more to your liking with an extra 1/2 cup of butter added to make them more flat, and spread-y with a crisp bottom. I however like the occasional muffin top style of cookie, and this one I would make again for sure. Mmmabey even with some nuts thrown in for good measure!

Start by creaming

1/2 cup of butter

1/3 cup of almond butter (or peanut butter)

1/2 cup dark cane sugar

1/2 cup light cane sugar

2 eggs

2 over ripe bananas

splash of vanilla

Slowly add

2 1/4 cup spelt flour

1/2 cup oats

1/2 tsp bs

1 tsp bp

pinch sea salt

1.5 cup of chopped up chocolate peanut butter cups

Chill dough for 20 minutes then portion and top with a piece of peanut butter cup and bake on baking sheet at 375º 12-15 minutes.

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April 16, 2011

spelt butterscotch brownies

My most favorite sister-in-law in the whole wide world spent the last week visiting us, and we celebrated her 30th Birthday early (a couple times), and her birthday treat request was for chocolate brownies! They had brought with them a bottle of scotch so making real butterscotch brownies seemed only natural! This recipe was adapted from the Joy of Cooking Butterscotch Blondies. These brownies were pretty over the top! Filled with huge chocolate chunks, pecans, almonds, hemp seeds, and of course butterscotch sauce to die for. Next time I might just serve the butterscotch with spoons, straight up!

In a small pot melt and simmer:

1/2 cup butter

2/3 cup dark cane sugar

1/3 cup cane sugar

until bubbly and deep and silky

Add 1 Tbsp Vanilla

and 2 Tbsp scotch

remove from heat and allow to cool and thicken

In a bowl sift together

1 cup spelt flour

1/4 tsp bp

1/8 tsp bs

pinch of fine sea salt

once the butterscotch is cool (if you can stop your self from eating it all) wisk in

2 eggs

1 tbsp  brown rice syrup

Add sauce to flour mix and bring together

Now add your chunks of goodness:

1 did 1 cup of chopped nuts (almond & pecan)

1/2 cup hemp seeds (hearts)

1 cup chunks of dark chocolate

bake in a small 8”prepared square pan  for 20-28 minutes at 350º

April 8, 2011

roasted banana buckwheat coffee cake with hemp streusel crunch

I hope you find this recipe as easy and divine as it truly is. Don’t get hung up on the roasting, the sifting, or the 1/2’s and 1/3’s… lots of baking recipes that read as complex are actually just a series of simple steps you can do while your waiting for peaks to stiff, or the oven to come to temp, etc. Also sifting flour is an easy way to get lovely fluffy cakes and muffins. and stopping to scrap your mixer bowl and incorporating ingredient slowly while balancing wet and dry is the best way to get results which will make you happy every time.

About 5 years ago I made some roasted banana and nut spring rolls (which I should revisit as they were unreal) It turned out though that I ran out of spring roll wrappers and had a couple cups of roasted banana nut puree left over which I whipped into a banana bread. Once I did that, there was no going back for me, I have never made banana bread again without first roasting the bananas. What a delicious way to add a deep complex flavor to a baked goodie!

Enough though about all of that, lets talk about this lovely buckwheat cake! This recipe is adapted from a cinnamon streusel coffee cake recipe I love from the Art & Soul of Baking. My variation (as usual) is made with ancient grains and almond butter laced with the caramel wisps of fresh dates and a hint of cocoa. Lots of people think they don’t like dates, but in a loaf like this, the soft flesh of the dates turn magically into little layers of sweet caramel waves. Bring on the date haters… they too will love this!

Start by peeling 2-3 overripe organic bananas, left whole and set in the prepared pan you will use to bake the loaf / cake in. This recipe will fit into a standard loaf pan but I used a nice 8×8 square pan instead. Set your oven to 350º and let the bananas come to temp in the oven and roast while your getting everything else ready. They should be bubbling and browning when they are ready to go (about 15-20 minutes)

In a mixer cream:

1/3 lb of butter

1/2 cup of almond butter

add 5 fresh seeded dates

Once combined scrap down the sided of the bowl and add:

1 cup of organic cane sugar

and 4 eggs (one at a time, scraping bowl once)

1 tbsp vanilla (the real deal)

In a separate bowl sift together:

2 cups of spelt flour

1 cup buckwheat flour

2 tbsp pure cocoa powder

2 tsp bp

1/2 tsp bs

pinch of fine sea salt

In a smaller bowl make the streusel by combining:

1/2 cup of course dark cane sugar

1 tsp cocoa

1 tsp cinnamon

1/3 cup of hemp hearts

a tiny pinch of fine sea salt

Remove your bananas from oven and add them into your mixer along with 1/3 of the flour mix. Once combined add 1/2 cup of organic yogurt and another 1/3 of your flour, scrap your bowl down and add the final portion of flour along with another 1/2 cup of yogurt.

Pour 1/2 of the batter into your hot pan, then sprinkle half of the streusel mix over the top, pour the rest of the batter in and cover with the rest of the streusels mixture.

Bake the loaf for 55-60 or a small cake for 40-45 minutes; these would bake off as mini loafs of muffins in 20-25 minutes.

enjoy