Blueberry Spice Muffins
make 24 muffins
1.5 cups garbanzo/fava flour
1 c. brown rice flour
2 t. xanatham gum
3/4 c. sugar
1.25 T. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1.5 c. blueberries
1/2 c. pecan (crushed with my handy mallet)
1/2 c. butter - room temp.
8 ounces cream cheese - room temp.
1/2 c. milk
1/2 t. vanilla
Oven temp 425 degrees.
Mix the dry ingredients ( the first 8 - up to blueberries) together in one bowl. Using a mixer, blend the butter and cream cheese together. Then add the milk, eggs, and vanilla. Once this wet mixture is blended with the electric mixer, and the dry ingredients into it and thoroughly combine by hand. Mix in the nuts and then lately and very gently fold in the blueberries. Mix as little as possible doing this to keep the berries together. I then spooned the batter into 24 well-greased cupcake wells on my pans. I baked until the tops were lightly browned and a toothpick came out clean....I have never been able to tell soley by look or touch/springy-ness weather something is done or not. It tool about 16-17 minutes.
I may use a larger pan for thinner bars next time or less dry ingredients. I also may add some pecan to the topping.
This time around I used an 8 inch square glass baking pan.
Heat oven to 375 degrees.
1/4 t. salt
1 1/2 c. McCann's Oatmeal
1/4 c. rice bran
1/4 cup Bob's Red Mill All-purpose GF flour
2/3 cup brown sugar
1 T. vanilla
1 sticks butter
Mix together....use hands if needed...It will be crumbly. Press into bottom of pan.
Then for the blueberry part:
3 c. blueberries
1/2 c. raw sugar ( any kind would do)
2 T. cornstarch
2 T. ginger (optional)
Mix blueberries ( I used fresh but frozen should work equally well), with cornstarch then the sugar and ginger ( I love this but it is an optional addition) and pour/sprinkle over bottom crust layer.
To top it off:
1/2 c. GF flour
1/2 c. oatmeal
1/4 c. brown sugar
1/4 c. raw sugar
2 t. cinnamon
1 stick butter
Mix the topping ingred until crumbly and pour/drop/place over top of the blueberry layer. Bake until the top is browned, crispy and blueberries are bubbly. Approximately 45 - 50 minutes. I did not pay to close attention to the time so am uncertain about the exact amount of time.
Appetizers & Snacks
Cucumber-Onion Salad with Raspberry Pecan Vinagrette
1 large cucmber (I used a generic cuke from the farmer's market but a seedless English cucmber would have been preferable)
1 medium sweet onion
Cut onions and cucmber and mix together. Add a handful of broken pecans and mix.
For the vinagrette: I sort of eye-balled it. Pureed approx 1/3 cup raspberries, 2 T. agave syrup, 3/4 cup Eden's organics apple cider vinegar, 1/4 olive oil, salt, pepper, 1 clove crushed/minced garlic.
Pour vinagrette over salad and refrigerate for at least 2 hours to let marinate.
New Recipe - Nut Roll
1 cup Montina Pure1 1/2 cups Garbanzo and Fava flour (Bob's Red Mill)
1 1/2 cups Tapioca flour
3 T. sugar
1 Cup of butter ( 2 sticks), soft
2 t. xanathan gum ( probably not necessary)
1/2 cup half & half
1/2 cup water
Note: I was out of milk...could just use 1 c. milk in stead of cream and water)
1/2 cup raw sugar
1/2 cup brown sugar
3 T. cinnamon
1/2 cup of butter (1 stick), melted
1 cup finely chopped pecans
3 cups powdered sugar
2 T. butter, softened
2 T. cream
1 T. cinnamon
3 t. pure vanilla extract
Combine flour, sugar and salt in a bowl. I used a large serving fork - but if you have a pastry blender this is ideal. Blend in the 2 sticks of butter until you have a crumbly mixture. In another bowl, beat the eggs then add the milk or cream and water, and mix. Add the milk/egg mixture to the dry mixture. I ended up using my hands to get it all well incorporated/combined. I then divided the dough into 2 disks and flattened them out so they were about 6 inches in diameter. I then wrapped in wax paper and refrigerated for 2 hours. You probably could refrigerate for as little as 30 minutes or as long as overnigh/24 hrs.
Pre-heat oven to 350 degrees F. Get out 2 cookie sheets.
Prepare filling ingredients: Mix together the 2 sugars and the cinnamon. Chop the pecan finely. My butter was cold so I melted it in the microwave.
Roll out one disk of dough to about 1/8 inch thickness and as long and wide as you can. Try to get it to approximate the size of the cookie sheet. I did one dough round at a time to completion. Brush the rolled out rectangular-shaped dough with butter. I lacked a brush so I just spooned the butter on and spread it around. Then dust with half the sugar mixture and half the pecans. Then with the longest side of the rectangular dough facing up/down/vertical.....roll each side up toward center. You will have to 'mounds' being rolled toward the center and meeting there. Roll one side at a time since you need 2 hands due to the length.
Place the rolled nut bar on an ungreased cookie sheet. Note the time, and place it into the oven on the lower rack while you start to work on the next dough. Repeat the previous instructions and assembly this nut bar.
The total baking time is approx. 20-25 minutes. When I had completed the first dough assembly, I got a phone call and then by the time I had finished the 2nd assembly it was half-way through the total bake time so I took the 1st batch and moved it from the bottom oven rack to the top and placed the new batch on the bottom.
When cooking is completed, removed the nut bars to a cooling rack and let cool 5 to 10 minutes before glazing.
Mix the glaze ingredients with a whisk until smooth and then pour over the nut bars. These taste great warm but still good the next morning with coffee!
Note: I plan to try this recipe with several different modifications.....Dried cherries, figs, blueberries....maybe honey and pistachios?
Cute Raspberry Tarts
Makes about 10
1 cup gf flour ( I used Bob's Red Mill because it was on-hand)
4 ounces cream cheese, softened (lite or regular)
1/2 cup butter, softened (1 stick)
dash of salt
Mix together flour, cream cheese, butter, and salt until a dough forms. Wrap the dough in plastic and refrigerate at least 30 minutes.
Divide the dough into 10 balls and place them in a standard size muffin pan. Press each dough ball into the bottom and up the sides of the muffin cup to form a shell. [There are these cute little wooden "tartlet/dough" presses available but alas....I do not have one. ] Bake at 350 degrees until nicely browned, about 20-25 minutes. Carefully turn over the pan to the remove baked shells, and cool on a wire rack.
Cream Cheese Filling:
8 ounces cream cheese, softened ( one package - lite or regular)
1/2 cup powdered sugar (note: use a coffee grinder on regular or raw sugar to get a powdered sugar if you are out)
1 T. lemon juice
Approximately 2-1/2 cups fresh raspberries (you can also use blackberries or blueberries)
1/2 cup red raspberry jelly (optional- can also use blueberry, etc) or a combination
Beat the cream cheese with the powdered sugar until smooth. Add in the lemon juice. Spread a heaping tablespoon of the cream cheese mixture on the bottom of each cooled pastry shell. Arrange the berries on top.
Optional - just before serving, heat 1/2 cup red raspberry jelly in a small saucepan and use a pastry brush to glaze berries with the warm jelly.
Refrigerate until ready to serve. The tartlets will keep for several days in the refrigerator -though they will not look quite as pretty as when first made.
Tilapia - 2 ways with cucumber and dill sauce
I could not decide how I wanted my tilapia - so I did it 2 ways. I had a good 6 pieces of fish and did half in cornbread and the other half in a walnut meal crust and then baked the fish. I also made a very good, cool dressing consisting of 3 parts yogurt, 1 part sour cream, 1 english (seedless) cucumber, a very generous amount of dill and some lemon pepper. Though I LOVE this dip, the pecan crusted tipalia would have gone better with a fruit salsa or chutney.