Archive for March, 2015
March 21, 2015
This is a first, folks! I will be giving away a hand crafted cutting board this week from the famous McClure Tables. Their boards are made by master craftsmen, and each one is exquisitely beautiful and unique.
I recently realized that when I move around my kitchen when I’m preparing meals for my family, I go from cutting board to cutting board until I run out of room and start using a paper towel on my tile counters as a makeshift board. Not a good idea. So I usually feel like I can use an extra cutting board or two with all the ingredients I end up chopping. The lovely people at McClure were kind enough to send me the gorgeous chopping block that you see in the photos above and offer to give one to you, too.
All you have to do is comment below on what kinds of foods you’ll be dicing and slicing on your board and you’re entered. That’s it. For more chances to win you can also “like” and “follow” McClure at the social media sites below:
For even more chances to win you can “like” the Sweet Debbie’s FB page:
I will announce the winner on Monday, March 30th! See you then. Chop, chop!
March 11, 2015
If you’d like to enter you can do so by leaving your filled virtual bakery box in the comments below.
March 10, 2015
Yam Jam Soda Bread (Muffinized)
By Debbie Adler
Makes 24 mini soda breads
You don’t have to be Irish to enjoy these yammy soda breads in your jammies any time of year. And since I end up eating way too much of it if left to my own loaf, I’ve devised these to be mini muffinized so everyone can have their very own mini-jam. If you’d like to see how I made these on Good Day Austin when I was in Texas last weekend, you can view the segment here.
24 mini paper baking cups
1 small yam (about 4 ounces)
1 cup unsweetened plain rice milk
½ teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
½ cup amaranth flour
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
¾ teaspoon guar gum
¼ teaspoon ground cardamom
6 tablespoons grapeseed oil
¼ cup coconut nectar
1 tablespoon plum lemon jam (or any jam you happen to have on hand)
½ cup dried currants
3 teaspoons caraway seeds
Preheat oven to 350°F. Line a 24-cup mini muffin tin with mini paper baking cups.
Peel the yam and slice it into ½-inch chunks. Steam the yam chunks for about 15 minutes, or until tender. Transfer the yam chunks to a potato ricer and push them through into a small bowl. This will give you lumpless mashed yam.
Mix together the rice milk and apple cider vinegar in a measuring cup.
Whisk together the two flours, baking powder, baking soda, salt, guar gum and cardamom in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, plum lemon jam and rice milk mixture to the flour mixture, and stir until the liquid is absorbed and the batter is smooth. Fold in ⅓ cup of the mashed yam. Add ¼ cup of the currants and all the caraway seeds and mix well.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be filled to the top. Sprinkle the remaining ¼ cup of currants on top of each cup.
Bake the mini soda breads for 11 to 12 minutes, or until they are a light golden brown and bounce back slightly to the touch.
Transfer the muffin tin from the oven to a wire rack and let sit for about 10 minutes before removing the mini soda breads for a complete cooldown.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Nutrition Information Per Serving (1 soda bread): 90 calories, 4 g total fat, 0.0 mg cholesterol, 15 g carbohydrates, 150 mg sodium, 2 g fiber, 2 g protein, 4 g sugars
March 4, 2015
Purim starts tonight and the best part about this festive and fun holiday is the triangle cookies, or hamantaschen. Of course, being me, I try to make everything into a superfood extravaganza. And so it is with these treats. Instead of the popular poppy seed filling, I use chia seeds and make them into a jam. Chia seeds are a nutrient dense, high fiber, low calorie super seed that supersedes all other seeds in terms of vitamins, minerals, antioxidants and magic. These seeds turn gelatinous when seeped in liquid and you can make pudding out of them overnight. But that’s another story. In the meantime, enjoy these hamantashcen and please feel free to fill them with whatever gooey goodness your heart desires.
CHIA SUPERJAM HAMANTASCHEN
By Debbie Adler
Makes about 18 hamantaschen
1 1/2 cups all-purpose, gluten-free flour
1 tsp baking powder
1 tsp baking soda
1tbs tapioca flour
¼ tsp guar gum
¼ tsp salt
1 tsp vanilla extract
⅓ cup coconut oil, softened
¼ cup coconut nectar
2 tbs coconut milk
8 tablespoons chia seeds
1/2 cup coconut milk
1/4 cup coconut nectar
dash of salt
Preheat oven to 325°F
In a large bowl combine the flour, baking powder, baking soda, tapioca flour, guar gum and salt.
Add in the vanilla, coconut oil, coconut nectar and milk and mix until combined.
Roll dough into a ball and flatten into a disk with a rolling pin. Place in refrigerator while you prepare filling.
To prepare chia filling, add the chia seeds, milk and coconut nectar into a medium pan under medium heat. Add the orange zest and salt.
Stir until the mixture thickens, about 8 minutes. Let sit for five minutes.
Place disk of dough on a clean surface and use a rolling pin to flatten until it’s about ⅛” thick.
Use a 3” circular cookie cutter to cut the dough into circles.
Place about a tablespoon of chia filling in the center of each circle.
Fold the sides in to create a triangle and pinch the corners.
Line a baking sheet with parchment paper and place hamantaschen on sheet.
Bake for 11 – 12 minutes, until edges are slightly golden. Remove from oven and let cool completely.