Archive for the ‘Desserts and Sweet Treats’ Category

Cardamom Pear and Parsnip Oat Muffins

Posted by: EatFree

January 28th, 2012 >> Desserts and Sweet Treats, Vegetarian

These make a great exotic breakfast item.  The cardamom accentuates the natural flavor profile of the pears nicely, while the parsnips and oats hide behind these assertive flavors but yet still pack a nutritional punch (and moistness!).  Your kids will not even know that they are there!

Ingredients:

  • 1.5 cups rolled oats
  • 1.5 cups 100% whole wheat stoneground pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cardamom powder
  • 2 egg yolks plus one whole egg
  • 3 teaspoons vanilla
  • 3 tablespoons oil
  • 6 tablespoons raw demerara sugar
  • 1 pear, grated
  • 2 medium size parsnips, grated
  • 1/3 to  ½ cup soy milk

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.  Combine together oats, flour, baking soda, baking powder, salt, and cardamom powder.  Whisk together eggs, vanilla, oil, raw sugar, pear and parsnips.  Add these ingredients to the dry mixture.  Do not over mix.  Add soy milk as needed to reach thick cake-batter consistency.
  2. Spray muffin tins (makes approximately 12). Scoop into tins using an ice cream scoop.  Bake for 22 to 25 minutes or until toothpick comes out dry from center of muffin.  Let sit in muffin tins for a few minutes and the cool on cooling rack.  Enjoy!

100% Whole Wheat Chocolate Chip Cookies

Posted by: EatFree

January 5th, 2012 >> Desserts and Sweet Treats, Vegetarian

The light muscavado sugar takes the place of the conventionally used refined light brown sugar.  The texture of the muscavado is similar to light brown texture and works just like it.  The only difference is that it is much closer to the natural state of the sugar cane as compared to refined brown sugar. As per usual, I use naturally sweetened chocolate chips here (these in particular were sweetened with evaporated cane juice as opposed to refined white sugar.)

Ingredients:

  • 1 stick organic unsalted butter
  • ¾ cup light muscavado sugar
  • 1 organic egg
  • 1 teaspoon pure vanilla extract
  • 1.5 cups 100% whole wheat flour
  • ½ teaspoon baking soda
  • Pinch of salt
  • ¾ cup mini naturally sweetened chocolate chips

Directions:

1.      Cream together butter and sugar.  Add egg and vanilla extract.  With the beater on low, beat until just combined.

2.      Sift together flour, baking soda, and salt.  Combine into wet mixture in thirds until just incorporated.  Keep the speed on your stand mixer or hand-held mixer on low.  Do not over-beat.

3.      Stir in chocolate chips.  Refrigerate cookie dough for half hour.

4.      Preheat oven to 350 degrees Fahrenheit.  Scoop out small rounds from cookie dough using small cookie scoop.  Place on sprayed cookie sheet 2 inches apart (makes approximately 21 cookies).  Before baking, press each cookie down gently to slightly flatten.  Bake for about 10 minutes.  Let cool and then enjoy!

Easy Badam Burfi (“Nut Fudge”)

Posted by: EatFree

December 21st, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

Burfis are India’s answer to fudge-the literal translation is “milk fudge” and “badam” means “nut”.  Traditionally these are quite laborious to make-milk is reduced down quite a bit to form what we call “khoa” and then that is used as a base to make this sweet.  I’ve taken a few shortcuts here to make this a quick go to dessert and of course, as per usual taken out the white sugar.   Also, it’s important to grind the almonds as finely as possible-your patience will be rewarded. Using a spice or coffee grinder works best.

Ingredients:

  • 3 cups blanched slivered almonds
  • 2/3 cup light agave nectar
  • ½ cup organic whole milk
  • 1 teaspoon green cardamom powder
  • 1/4 cup  regular milk powder
  • Pistachios, chopped for garnish

Directions:

  1. Grind almonds to a fine powder.  Set aside.
  2. Bring nectar and half cup of water to a boil.  Bring to 265 degrees Fahrenheit on your thermometer.  Whisk in milk and ground almonds.  Cook for a minute or until mixture slightly dries out.
  3. Add in cardamom powder and milk powder off heat and combine.  Pour onto tin and shape into rectangular prism an inch high.  Garnish with pistachios.  When set, cut into squares and enjoy! (If you are in a rush, put in fridge and it will set more quickly.)

Spiced Urad Dal Beignets with Apple Butter Filling

Posted by: EatFree

December 14th, 2011 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

Spiced Urad Dal Beignets with Apple Butter Filling

Can’t imagine a beignet (French doughnut basically) without flour?   Well think again!  Here is an example of the wonderful versatility one of the native pulses of India, “urad dal” or “black split mapte”.  This dal (a type of lentil) is traditionally used to make “vadas” (fritters) in India so I thought why not use it to make a sweet vada—a beignet!  If you can’t find this dal in the ethnic aisle of your local grocery store or you’re not blessed with a massive Indian mega-market near you, just look for it online.  A pound of this dal will last you a long way.

Ingredients:

  • 1 cup urad dal (black split mapte pulse)
  • ¼ cup demerara cane sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • Pinch of sea salt
  • ¾ cup apple butter
  • 2 tablespoons agave nectar
  • ½ cup water (approximately)
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  •  oil for deep frying

Directions:

  1. Soak urad dal in water for a minimum of 6 hours or overnight if possible.
  2. Stir together sugar, cinnamon, ginger powder, nutmeg, and salt  and set aside on a plate for later.
  3. Whisk together apple butter and nectar and store in squeeze bottle in fridge.
  4. Strain out water from urad dal.  Add baking soda and vanilla extract.  Blend until thick cake-batter like consistency forms.  Add water a little at a time as needed.  This will require a few blends.
  5. Heat oil to 375 degrees.
  6. Meanwhile whip batter manually with a fork for 3 to 4 minutes or until light and fluffy.
  7. Using an ice cream scoop, fry batter in hot oil for about 2 to 3 minute per side or until golden brown.  You’ll know it’s done when the bubbles dissipate
  8. Toss in sugar and spices.  Poke hole in center of beignet using chopstick and squeeze in filling.  Enjoy immediately!