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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow

Ingredients

  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)

Assembly

  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

A Lemon Cranberry Tea Cake For High Class Turn Ups

1 Mar

I’m 4-5 seconds from wildin’ and we got 3 more days til Friday, so today I gotta type and dash. Because I know my readership is full of people who turn up with Rihanna on Saturday and attend pinky-up high teas on Sunday, I present this pretty little cake especially for yall. The cake itself is dainty and sophisticated–pretty much what you’d expect from a tea loaf–and the cranberry swirl and candied lemons give it just enough sour sass to be memorable.  Basically, a good girl gone bad.

To make this cake, I and combined a few recipes from the beautiful blog A Hint of Vanilla, the creator of which has artistry and genius that far exceed mine, so go check her out. Her bona fides include a world-class pastry education AND beautiful food photography, and all these recipes were easily made gluten/sugar free if you’re with me on that front. No word on whether she makes paragraphs-long Rihanna references, though.

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Lemon Cranberry Tea Cake

–For the cranberry swirl

  • 6 oz cranberries (about half of the bag you get in the grocery store)
  • 60 mL brandy (I used a cherry brandy we bizarrely had hanging out)
  • juice and zest of one orange
  • 1/2 tsp cinnamon
  • pinch cloves
  • 1/2 TBS vanilla
  • 2 TBS maple syrup

–For the Cake

  • 6TBS butter
  • 1/3 c honey
  • 1 egg
  • 1 egg yolk
  • 1 c flour (I used CupforCup for gluten free)
  • 1/2 c almond flour
  • scant 1/2 c buttermilk (or 1/2 c milk + 1/4 tsp white vinegar or lemon juice)

–For the candied lemons

  • 1 lemon
  • 200 mL water
  • 1/2 c sugar (I used coconut sugar and it was beautiful)

–For the lemon glaze

  • 2 TBS butter
  • 2 TBS honey
  • 2 TBS milk
  • zest and juice from 1 lemon
  • 1/2 tsp vanilla extract

Assembly:

  1. To make the cranberry swirl: place all the ingredients for the cranberry swirl in a medium sauce pan and heat over medium-low heat. Stir frequently. After about 5ish minutes, the cranberries will soften and burst–remove from heat and let cool for about 10 minutes. Then, transfer to a food processor and puree until smooth. Texture will be something like smooth jam.
  2. To make candied lemons: slice the lemon as thin as you can–the original recipe suggest 1 mm, mine ended up somewhere about 3-4mm. Bring the sugar and water to a boil in a saucepan, then turn heat down to low. Add lemon slices and simmer for about 10 minutes. Remove from heat and let lemon slices soak in syrup until ready to use.
  3. To make the cake: Preheat oven to 325F. Lightly grease two small loaf pans or one large one. Mix together dry ingredients, set aside. In a standing or electric mixer, cream together butter and honey until light and fluffy, about 5 minutes.
    1. With the mixer on medium speed, add the egg, then turn up to medium-high for about 30 seconds. Scrape down the bowl with a rubber spatula and beat again for about 15 seconds. Add the egg yolk and beat on medium-high for another 20 seconds. This crazy beating schedule should get you a shiny batter.
    2. Using a rubber spatula, alternate folding in the dry flour mix and the buttermilk to the honey/butter/egg mixture. Begin and end with the dry mix, so that it takes 4 additions to use all the dry mix and 3 additions to use all the buttermilk. Do not overdo it- fold in until just combined. Finally, add in your desired amount of cranberry swirl and fold in–I used about 1/2 cup and think my bread could have used a bit more… start there and, if you decide to add, move up slowly. But again- don’t go crazy mixing this beautiful batter.
    3. Fill your prepared pans so each is about 2/3 full. Arrange 2-3 candied lemon slices on top. Bake the loaves for 30-40 minutes (mine took around 36 or 37), or until center is set and top is golden brown. Remove from oven and cool in pans.
  4. To make lemon glaze: Mix all glaze ingredients together in a small sauce pan until just simmering. Remove from heat and allow to cool. Pour/spoon glaze over cooled cake. Allow glaze to cool completely before serving.

 

Butternut and Parmesan Pancakes Riley Freeman Would Cosign

3 Feb

A few weeks ago, we went really wild and talked about how vegetables can actually be dessert..  Today I bring you the counterpoint to that mind-boggling switch up: pancakes that are savory.

Like most things I’ve been posting lately, this isn’t my recipe and it came to my attention via QueijoKef, who always has her finger on the pulse of what’s good on Instagram. These pancakes check all my boxes– they’re veggie based, easy to make, AND they incorporate the world’s must under-appreciated herb: sage. As I’ve been saying: no one knows you like your college roommate.

I whipped these up after a long run on Saturday and was thrilled to find they taste like a more sophisticated Red Lobster cheddar biscuit. This, of course, meant I decided it was appropriate to wake my poor husband out of a deep slumber with a resounding, “FAM’S EATING CHEDDAR BISCUITS, GRANDDAD!” If that reference means nothing to you, watch seasons 1&2 of the Boondocks and get back to me.

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Anyway, MrKef and I both loved these without reservation or qualification. I am reposting the recipe here because our president thinks he can turn off corners of the internet and I would never want to lose this recipe– but please know it comes from the geniuses at SmittenKitchen.

Butternut and Parmesan Pancakes

Ingredients

  • 1 c roasted and mashed butternut squash (this was about 1/2 small squash for me)
  • 1/3 c Greek yogurt (you already know I used Fage)
  • 2 large eggs
  • 1/2 c finely grated gruyere, comte or parmesan
  • 3/4 tsp fine sea or table salt
  • A few grinds of black pepper
  • 1 tsp baking powder
  • 1 c all-purpose flour (I used Cup4Cup for gluten free)
  • Butter or olive oil for frying pan
  • 2 to 3 tablespoons butter
  • pinch or two of salt
  • a few fresh sage leaves

Assembly

  1. Preheat oven to 425F. Quarter butternut and lightly grease flesh with olive oil. Place on cookie sheet and roast for 30-40 minutes, flipping them around 20 minutes. Set aside to cool. Once cooled, scoop out 1 cup and mash until mostly smooth.
  2. In a large bowl, whisk squash, yogurt, eggs, cheese, salt, pepper and baking powder until smooth. Add flour and stir until just combined. Batter will be thick.
  3. Heat a large frying over medium-low to medium heat. Coat the bottom with butter or olive oil, or a combination thereof, and spoon in pancake batter, a heaped soup spoon or scant 1/4 cup at a time. Press the back of the batter mound to flatten the pancake slightly. Cook until golden brown underneath, flip and then cook until the color until golden brown on the second side. If this is happening very fast, lower your heat. If you’re worried pancakes have not cooked in the center, you can finish them for 10 minutes in a 250 degrees oven. You can also keep your pancakes warm there until needed. Repeat with remaining batter.
  4. To finish, wipe out frying pan and place butter, a pinch or two of salt and sage leaves back in it, heating over medium. The sage leaves will crisp and the butter will brown in a minute or two so keep a close watch on it. Pour leaves and butter over pancakes and quickly understand why you’ll never have them another way.

Rosemary Cauliflower Mash- A New Favorite

12 Jan

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At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.

Rosemary Cauliflower Mash

Ingredients

  • 6.5 TBS olive oil
  • 2 heads of cauliflower, chopped
  • 1 onion, chopped
  • salt, to taste
  • pepper, to taste
  • 3 sprigs rosemary
  • 1 head garlic
  • about 1/4 c whole milk or half and half
  • half stick of butter
  • ancho chili powder (optional)

Assembly

  1. Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
  2. Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.

Roasted Root Vegetables in Fall Curry

5 Oct

Usually I try to hold out one week more before calling it quits on summer, but even I have to face facts when it’s already dark out by 7:15pm. Today’s recipe is a perfect entrance into autumn, and you won’t waste any of summer’s last precious light making it– it’s as easy as chop, roast, sauce. Oh, and it comes to us from the good folks behind the Whole 30, so it’s vegan, gluten free, sugar free, full of healthy fat, and just all around awesome.

That’s all I have to say about that– one of these days I’ll miss summer enough to recap our trips to Athens, Prague, New Orleans, Charleston, and WVa.  For today, just enjoy the curried veggies!

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Roasted Root Vegetables in Fall Curry

Ingredients

  • 4 TBS olive oil
  • 1 cup potatoes (sweet or regular), peeled and chopped
  • 1 c rutabagas, peeled and chopped
  • 3/4 c turnips, peeled and chopped
  • 3/4 c parsnips, peeled and chopped
  • 3/4 c carrots, peeled and chopped
  • 1 TBS olive oil
  • 1/2 onion, diced
  • 1.5 tsp ginger, grated or diced
  • 1 clove garlic, grated or diced
  • 2-3 tsp curry powder, to taste
  • 500 mL full fat coconut milk
  • zest and juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Assembly

  1. Preheat oven to 400F. Toss vegetables in 4 TBS olive oil. Spread oil-covered veggies in a single layer, using one or two cookie sheets as needed. Roast for 30-40 minutes, or until veggies are tender and lightly browned.
  2. While they roast, put remaining 1 TBS olive oil in saute pan over med-high heat on stove. Add onion and garlic and cook until fragrant, 2-3 minutes. Add the ginger and cook for another minute. Add curry powder, stir well, then add coconut milk. Reduce the mixture to simmer for 8-10 minutes (do not boil). Once nice and thick, remove from heat and season with lime zest and juice.
  3. Top the veggies with the curry sauce and enjoy!

Chocolate Fig Ricotta Pie

28 Sep

It will be FIG season for exactly 2 more minutes– hurry up and make this super-easy pie that got good reviews from many normal eaters. Alternatively, try this Raspberry FIG Challahcrowd-pleasing FIG appetizerFIG tartFIG scones, or FIG jam. I love ’em all.

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Chocolate Fig Ricotta Pie

Ingredients

  • pie crust of your choice (I used GF)
  • 2 c Ricotta cheese
  • 1 vanilla bean, seeds scraped out (or substitute 2 tsp vanilla extract… but bean is really best here).
  • 2 TBS sugar (I used coconut sugar) + more for sprinkling on top
  • 4-8 TBS grated dark chocolate (this is somewhere between a 1/2- 3/4 bar)- I used this sugar free kind and no one could tell the difference
  • 15 dried figs, sliced in half lengthwise.
  • 2/3 c liqueur of your choice (I used Godiva chocolate)
  • about 9 fresh, ripe figs, sliced

Assembly

  1. Preheat oven to 400F. If using premade pie crust, use a fork to poke holes throughout the bottom of crust. Bake for about 20 minutes, or until just golden brown. When done, set aside.
  2. Throw the dried figs in a small pot and cover with liqueur. If they aren’t almost all the way covered, add water until they are. Bring to a simmer and let cook for about 10 minutes, or until soft and fragrant. Do not burn! Once soft, remove from heat and set aside to cool.
  3. Combine the ricotta, vanilla, and sugar until just combined. Do not go nuts mixing this.
  4. Sprinkle about half the grated chocolate throughout the cooled crust. Spoon half of the ricotta mixture over the chocolate and spread evenly. Push the dried figs into the ricotta layer, cut side up, distributing them evenly. Cover the figs with second half of the ricotta and spread evenly. Arrange the fresh figs as you’d like, sprinkle with sugar.
  5. Bake for 30-35 minutes, until crust is golden, figs are a bit caramelized, and center is set. Take out of oven, sprinkle with remaining grated chocolate, and place back in over for 2-3 more minutes, until chocolate is a little melted.
  6. Allow to cool, then serve.

The Best Ice Cream I’ve Ever Made (Or: Why Your College Roommate is the Best Person To Keep in Your Life Forever)

25 Aug

Sometimes you gotta let the world know: something INSANE just came out of your kitchen. So, here I am telling you- this ice cream is gonna change the whole game. And I’m not talking about a pickup soccer match cut short for rain– this ice cream is a game-changer on the level of an epic Cricket battle that has gone into days-long overtime. That’s how good it is. OH- and it’s vegan, refined-sugar-free, and off-the-charts easy to make.

You already know- SO not my picture. Thanks to the Tasting Table for this recipe and picture!

But before we get to that, a word from our sponsors. As I’ve written about before, QueijoKef and I spend a lot of time texting/emailing/’graming each other delicious things we’d like to cook or eat. It’s just one of the reasons she is so great (see also: our quick trip to Miamithe epic bike ride inspired by our friendship’s soundtrack, the gnocchi we both die for, and her signature non-dairy creamy sauce). She has an excellent track record of picking awesome recipes (this matcha gingerbread cookie is a fan favorite), so when she sent me this turmeric-cardamom-coconut milk ice cream, I knew she was on a mission to keep her streak alive.

This ice cream has a seriously complex flavor profile (how’s that for food blogger lingo?) that is somewhere between sweet and savory. In another life when I never have to go to school again, I would make grainless graham crackers, slather this ice cream between ’em for an ice cream sandwich, and make my millions selling them on Georgia Ave. A girl can dream.

I followed this recipe exactly, and you should all go over there to give credit where it’s due and support The Tasting Table with all the clicks you can muster. Because I love this recipe so much and would be devastated if it ever went away, I am reproducing it here for posterity (because if Cooking Up Kefi can outlast Gawker, clearly I’ll be here long after The Tasting Table is gone).

Golden Milk Vegan Ice Cream from The Tasting Table

Ingredients

  • 3 c coconut milk
  • ½ c cream of coconut (here on amazon)
  • One 1-inch piece ginger, grated
  • ¼ c honey
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • ¼ tsp ground cardamom
  • ¼ tsp freshly ground black pepper
  • 1 vanilla bean, seeds scraped (I used 1-1.5 tsp vanilla extract)
  • Chopped candied ginger, for garnish (optional)

Assembly

1. In a medium saucepan, whisk together all the ingredients, minus the candied ginger, and bring to a simmer over medium heat. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.

2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer’s directions. Scrape into a shallow dish and freeze for at least 4 hours. Scoop the ice cream into bowls and drizzle with honey. Garnish with chopped candied ginger, then serve.

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