Flourless Streusel Crumble Topping with No Refined Sugar

It took me a while to find a gluten-free crumble topping that doesn't use oats and has a texture and appearance that I like. I guess I'm picky about my crumbles. When I finally got this recipe right, I was pleased as punch. Now I can actually convince myself that pie is health food! This crumble topping is especially for those of us who choose to avoid refined sugar, which is the backbone of the crumble toppings usually used on top of fruit crisps, pies and some bar cookies. I created this crumble topping as a healthier, whole grain alternative, free of cane sugar and full of crumbly texture and sweet, nutty flavor. I hope it will help somebody out there transform some plain old fruit or a topless pie (ha!) into something truly worthy of oohs and aahs.

Though certified gluten-free oats are now available, they are hard to find in local stores and are very expensive. There are also celiacs who cannot digest even these certified oats. So some of us still have the need for a gluten-free crumble topping that is made with alternative ingredients. This recipe relies on the versatility of pecans and the oat-like texture and outstanding nutritional profile of Ancient Harvest Quinoa Flakes for its texture. I buy quinoa flakes locally for around $3 per package. I hear there are other companies besides Ancient Harvest that make quinoa flakes, but this is the only brand I've found in stores here and I'm quite happy with it as a baking ingredient and a hot cereal for chilly mornings.

I have tried this recipe with both honey and agave nectar, and honey creates a much better crumb and holds the sweetness better when the crumble is baked. However, if you need to make this strictly vegan, agave nectar will certainly do the job.

Feel free to use butter (as if you needed my permission!) I've called for non-hydrogenated margarine only because I often like to make my pies pareve so that I can eat them at both meat and dairy meals. I would definitely choose butter if I didn't need this versatility, because butter makes everything better. My good buddy L of A Question Mark taught me that. Using butter would also make this recipe soy-free.

I have a tupperware of leftover crumble in my refrigerator after using it to top a pie I made the other day. I can't wait to go to the farmer's market to buy whatever's in season to transform into a delicious fruit crisp.

PECAN-QUINOA STREUSEL CRUMBLE TOPPING

[ Gluten-Free / Dairy-Free / Pareve / Vegan ]

1 cup pecans
3 Tbsp non-hydrogenated vegetable margarine (such as Earth Balance), softened slightly
3/4 cup quinoa flakes
3 to 4 Tbsp honey or agave nectar
Pinch of salt

In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks (see picture below). If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible. Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400 F. Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.

Here's what the pecans should look like before you add the other ingredients:

Low-Fat Sugar-Free Sesame Banana Muffins / Sesame Banana Bread

I baked up an adapted version of the Sesame Banana Mini-Muffins my parents ate while staying at Poetry Ridge Bed and Breakfast in Greenfield, MA. They came back from their stay with the recipe, written in pencil on an index card. The muffins had apparently been made by the proprietors for another guest, who had multiple food allergies. They both raved about them, so I told them I'd give the recipe a shot despite my skepticism.

The original recipe called for Splenda. Those of you who've been reading this blog for a while know that I don't usually go for artificial sweeteners. Don't kid yourself into thinking that Splenda is any more natural than any other artificial sweetener - It's not. But since I wanted to duplicate the recipe my parents had eaten as closely as possible, I decided to give Splenda a shot. The verdict? The muffins were good, and the loaf was even better, but I won't be baking with Splenda again. Unlike some people, I can detect quite an unpleasant aftertaste. I'll stick to agave nectar and its ilk - Natural sweeteners that are not sugar-free but are lower-glycemic than cane sugar and not over-processed. However, no one else who ate them complained about the Splenda taste so I think I must just have freakish taste buds.

The sesame seeds in this recipe give a delightfully unusual texture to what would otherwise be banana bread (or banana muffins). I used untoasted sesame seeds - But I have called for toasted sesame seeds in the recipe since I believe that lightly toasted sesame seeds would improve the flavor and texture. For the gluten-free flour the recipe calls for, any mix that contains xanthan or guar gum will work, such as Pamela's Ultimate Pancake & Baking Mix or Bob's Red Mill Wheat Free Biscuit & Baking Mix or my cake flour mix recipe.

These muffins have a wonderfully moist texture - Yet they are also low-fat in addition to being sugar-free, which make them a good option for people who are on restricted diets. The quinoa flakes also increase the protein content quite a bit. You can easily replace the sour cream with Tofutti soy sour cream and the milk with soy or rice milk if you'd like to make these muffins dairy-free / pareve. They taste great at room temperature for several days, too. I poured the batter in both a silicone mini-muffin pan and a standard-sized tin bread pan. I enjoyed the cuteness and convenience factor of the mini-muffins, but the loaf took a slight lead when it came to taste and texture. This recipe makes enough batter to fill one mini-muffin pan and one bread pan, so you don't have to choose between the two!

LOW-FAT SUGAR-FREE SESAME BANANA MUFFINS / SESAME BANANA BREAD

[ Gluten-Free / Nut-Free / Soy-Free or Dairy-Free / Milchig or Pareve]

3/4 cups low-fat sour cream or Tofutti soy sour cream
1/2 cup Splenda
2 egg whites
2 bananas, thoroughly mashed
1 tsp vanilla
1 cup Ancient Harvest Quinoa Flakes Hot Cereal
1 cup gluten-free flour mix
1 tsp baking soda
1 cup toasted sesame seeds
1/2 tsp pumpkin pie spice (or 1/2 tsp cinnamon and a pinch of nutmeg)
3/4 tsp salt
1/3 cup low-fat milk or soy / rice milk

Cream Splenda and sour cream with electric hand-mixer. Mix in egg whites, bananas, vanilla. In a separate bowl mix together flour, quinoa flakes, sesame seeds, baking soda and salt. Add to batter and mix well. Pour into greased mini-muffin tins, filling each cup to the top, and/or pour into well-greased bread pan, filling to 1 inch below top. Bake muffins for 15-20 minutes and bake loaf for 35-45 minutes, or until toothpick comes out clean.

Banana Medallion Pancakes

There are endless variations possible for breakfast pancakes. While I do make pancakes from scratch sometimes, I've found that I really prefer the pancakes I make with Pamela's Ultimate Baking and Pancake Mix*. For those who haven't already discovered this, Amazon has a great deal on a case of 6 bags... and hallelujah, Pamela's also now makes a a 4-pound bag, which is fabulous for those of us who use this as an all-purpose mix for most of our baking needs. Though I do make my own flour mixes, I love the convenience of Pamela's mix so I always keep a bag of it on hand. For pancakes, it can't be beat... Though you know I'll keep trying!

I know a few of you are still waiting for my plantain pancake recipe. I haven't forgotten. When a cool morning and a well-ripened plantain coincide in my kitchen I will recreate that recipe to share with you all. But in the meantime, fix yourself a stack of gluten-free banana pancakes while singing this little ditty, share them with a loved one, and dig in. I enjoy these with tart blackberry jam spread on them and real maple syrup drizzled on top.



BANANA MEDALLION PANCAKES

[Gluten-Free / Soy-Free / Vegetarian / Milchig]

1 cup Pamela's Ultimate Baking and Pancake Mix*
1 large egg
3/4 cup low-fat milk or rice milk
1/2 tsp cinnamon
Dash of nutmeg
1 tablespoon vegetable oil
1 large ripe banana

Cut bananas in 1/4" rounds. Mix all ingredients except bananas together until smooth. No lumps should be visible. Heat a nonstick griddle over medium heat - If you use a griddle that isn't nonstick, grease lightly with additional vegetable oil or spray with cooking spray. When the griddle is hot, pour approximately 1/4 cup of batter onto it. Immediately place 2-3 banana medallions on top of each pancake. Allow to cook until the bottom of the pancake is golden brown and the edges begin to firm. Flip carefully and allow the second side to cook. Serve hot. Leftovers can be cooled and stored in ziploc bags, and reheated in microwave or toaster oven.

*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free pancake mix such as Gluten-Free Pantry Brown Rice Pancake Mix. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!

If there's a reason why I haven't been posting...

...it sure isn't because I haven't been cooking!


Maduros (fried ripe plantains):



Baby turnip greens from my garden sauteed with olive oil, garlic, red chili flakes, salt and crimini mushrooms:



It's summer, and it's hot, and I'd rather spend time in the garden than cook... so you'll notice I'm not posting as frequently as I was when the weather was cooler. But I'll post some recipes soon enough, my dears.

Call Me A Tease...

So I've been wanting to share these pictures of some delicious plantain pancakes I made, but since I lost the paper where I wrote down the (fabulous) recipe, I've been putting off posting the photographs. It's been so long that I've decided to just go ahead and post the photos sans recipe (*ghasp!*) When the two new plantains that are sitting on my counter ripen fully I will just have to recreate and rewrite the recipe, and I'll post it to share with you all at that time. Yes, they are really delicious enough to warrant this recipe recreation project. In the mean time, I taunt you with some yummy photos.

I'm loving my new upstate New York life so far. Gardening tons (I've planted so many vegetables, and the lettuce and spinach is already coming up). Stretching a lot. Sleeping a lot. Working a little. Just bought my first car. And oh, yes, cooking for my parents. I am earning my keep, I suppose you could say.

Non-Gebrokts Passover Potato Pancakes with Dill

In yesterday's Potato Kneidlach post I mentioned that I would share with you another use for leftover batter from those fabulous potato dumplings. Here are the photos I promised. The kneidlach batter makes delicious and unusual gluten-free potato pancakes - They are not latkes, but rather are pancakes with a very chewy, somewhat cakey texture and a crispy exterior. If you enjoy the chewy sweet rice flour pancakes of some Southeast Asian cuisines, you will definitely enjoy these. I enjoyed these plain for breakfast two days in a row. They taste good alone, or try melting cheese over them, or serving them with ketchup or lemon-butter. They'd also be a good accompaniment to a meat dish or vegetable stew.

I've written all the ingredients out below- If you have already made the batter for the potato kneidlach, simply use that for the pancakes. The only other ingredient you need is the 2 additional tablespoons of oil for frying. However, if you are making this recipe for the pancakes alone, you will see that I have reduced the quantity of potato starch in this recipe (as compared to the potato kneidlach recipe) because I think that will improve the texture. Feel free to leave the dill and pepper out of the recipe for wonderful sweet gluten-free Passover breakfast pancakes that could be served with syrup, fruit or jam.

PASSOVER POTATO PANCAKES WITH DILL
[Non-Gebrokts / Parve / Gluten-Free]

2 medium russet potatoes, peeled
2 Tbsp vegetable oil
2 eggs, beaten
1/4 - 1/3 cup potato starch
1/2 tsp salt
1/4 tsp ground white pepper
1 Tbsp fresh dill, minced
2 Tbsp vegetable oil for frying

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with 2 Tbsp of oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.

Heat oil in a heavy non-stick pan over medium-high heat until shimmering. Place 1/4 cup of batter at a time into the hot oil, using the back of a spatula to press flat until each pancake is no more than 1/4 to 1/3" thick. Cook until golden-brown on each side (2-3 minutes per side), flipping once. Place on a plate lined with paper towel to absorb excess oil. Serve while hot.

Gluten-Free Bread That Just Might Make You Cry [For Joy]

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven.

I had adapted a recipe that was shared on the Celiac.com forums by a woman named Laurie. I certainly won't take full credit for it, as the basic structure was her creation. I owe her many thanks.

I didn't want to get my expectations up about this bread. I figured it couldn't possibly be anything more than satisfactory, at least by the standards of someone who still remembers the taste and mouthfeel of real, gluten-loaded bread. The first thing I noticed when I sliced it was that the slices were pliable. I was certain that I was hallucinating. You know what I'm talking about - Lacking the rubbery properties of gluten, even good gluten-free bread will usually break if you try to bend one of the slices. But this slice was like an acrobat, gracefully bending nearly in half without any crumbling whatsoever. It had the appearance of wheat bread. I poked at it tentatively with a finger... It gave, and bounced gently back. It was soft as a pillow. When I bit into it, all I could think was "Holy sh*t!" I got a little farklempt. At that moment I realized what I had been missing since gluten began making me ill.

There is not a single thing about this bread that tastes or feels different than a wheat loaf. This is bread I could serve to a gluten-eating guest without shame, and feel confident they would never guess that it is gluten-free.

So, about those flaxseeds: I am not a big fan, generally, but I truly could not taste them in this bread. They play a big part of giving it the wonderful texture it has, as well as the high fiber content, but thankfully they do not contribute to the flavor. It is dairy-free, which makes it a good choice for all you GFCF (gluten-free casein-free) folks. It has more protein, more fiber, less sugar, and more whole grains than most breads which makes it a perfect fit for my increasingly healthy diet.

The next morning I woke up for work, and stumbled to the kitchen. I accepted that the rest of the slices, which I'd left in a ziploc bag on the counter, would have become dry or gummy (or that special combination of both that is apparently unique to gluten-free bread). I was blown away by the fact that the bread had the same exact texture as it had the night before. This is bread that you can make a sandwich on without toasting it first. Bread that you can take to work or pack for your kid's school lunch. Best of all, it's not one of those breads that has a mediocre flavor or texture that needs to be obscured by peanut butter and jelly in order to be edible. It isn't just good - It's wonderful. This is a loaf that stands alone.


GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Lemon-Blueberry Pancakes

When I found out that IHOP was serving free pancakes yesterday for Shrove Tuesday / National Pancake Day, I was sad for a moment that I couldn't take advantage of the offer. I sure am a sucker for free food. The disappointment was short-lived, however, because I remembered that I had made a huge batch of gluten-free lemon-blueberry pancakes on Sunday and still had a number of them in the fridge. I popped them in the toaster oven for a few minutes, spread no-sugar-added Raspberry Jam on them, and dug in. Pancake heaven!

I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes.

I've decided that pancake joy is its own special category of joy.

LEMON-BLUEBERRY PANCAKES

2 cups Pamela's Baking & Pancake Mix*
2 large eggs or equivalent egg replacer
1 1/2 cups rice milk or almond milk
2 tablespoons vegetable oil
1 teaspoon lemon zest
Juice of 1/2 lemon
1/2 teaspoon pure lemon extract
1/2 cup fresh blueberries

Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps. Fold blueberries in gently. Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side. Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.

Makes approximately 12 pancakes.

*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free pancake mix such as Gluten-Free Pantry Brown Rice Pancake Mix. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!

Artichoke and Broccoli Frittata

Friends sometimes laugh at my version of scrambled eggs, because I put more "stuff" in them than eggs. I like eggs, but I enjoy them less for their own virtue and more as way to hold everything together or give a fluffy texture to a breakfast dish. My scrambles are mostly vegetables and herbs and cheese, with egg serving only to bind them together and add protein. A frittata works on this principle - It is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. Basically a crustless quiche, a frittata is not just for breakfast - Frittatas make a wonderful lunch or dinner, accompanied by a salad or steamed vegetables or potatoes. This one has been my breakfast, lunch and dinner for the past few days - Eaten at room temperature at work and heated up in my toaster oven at home. I love the way the fresh dill combines with the light flavor of artichoke. I will post some more vegan recipes soon, I promise!

ARTICHOKE AND BROCCOLI FRITTATA

8 eggs
1/2 cup milk
1 6-oz jar of artichoke hearts, drained
2 cups small broccoli florets
3 cloves garlic, minced
1/2 onion, chopped
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
2 tsp fresh dill, minced
1/2 cup gluten-free breadcrumbs
2 cups shredded cheddar cheese
1/4 cup shredded parmesan cheese
2 tablespoons olive oil

Preheat oven to 350 F. Chop the artichoke hearts coarsely. Heat olive oil in a 10-inch cast iron pan over medium flame. Add onions and cook until they are translucent. Add garlic and broccoli, sautee until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.

In a large bowl, combine eggs, herbs and spices and milk. Whisk until well beaten. Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently. Pour mixture over the broccoli and onions. Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.

Bake for 30 minutes or until firm. Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned. Serve hot or at room temperature. Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

Oatmeal Spice Cake

This recipe is a shout out to all those readers who said they'd like some dessert recipes using non-sugar sweeteners. This delicious, low-fat oatmeal spice cake loaf is sweetened only with applesauce and honey. In addition to being gluten-free, it's also dairy-free. I was skeptical about making a cake with oatmeal, thinking it would turn out too dense - But instead I was pleasantly surprised by a moist cake that has a really lovely texture. It's a great choice for breakfast, as it has a good amount of protein and fiber and is not overwhelmingly sweet. I wish I could share a photo that really showed how lovely this loaf looked - But this fuzzy cameraphone pic will have to do. Good news, though - A brand spankin' new digital camera is en route to me, scheduled to be delivered tomorrow! [Insert deep breath of relief here.]

OATMEAL SPICE CAKE (LOW FAT, DAIRY FREE, GLUTEN FREE)

1 1/2 cups almond milk or soy milk
1 1/2 tablespoons white vinegar
1 cup gluten-free rolled oats*
2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup unsweetened applesauce
2 teaspoons pumpkin pie spice
1/3 cup pecans
2 tablespoons raisins, chopped
1/4 cup honey
2 eggs, beaten

Preheat oven to 350 F. In a large mixing bowl, combine the vinegar and the almond or soy milk. Allow to sit for 5 minutes. Stir in oats, and allow to sit for 20 minutes. Pulse the pecans several times in a food processor. Add the pecans and all other ingredients to the vinegar/milk substitute/oat mixture. Mix well. Pour the batter into a greased bread pan. Use a flexible spatula to even out the batter. Optional: Sprinkle the cake with an additional tablespoon of ground pecans. Bake for 70 minutes. Invert onto cooling rack and allow to cool for at least 20 minutes before slicing.

*You can find buy certified gluten-free oats here.

My Favorite French Toast [Gluten-Free, Lactose-Free & Casein-Free]

Do you have a loaf of gluten-free bread that is stale? No problem. Gummy? No worries. Dry? Great. Hard as a rock? Perfect! Believe it or not, some of those subpar store-bought gluten-free breads work perfectly for french toast. They sop up the eggy mixture and transform into a breakfast delicacy you can top with fruit preserves, fresh fruit, or maple syrup. The french toast pictured above is prepared with Food for Life's Brown Rice Bread, which I bought at the Trader Joe's. It tastes fabulous when prepared with ghee (which is Indian clarified butter that has all the lactose and casein removed). The ghee imparts a rich, nutty flavor. Extra egg mixture will store for several days. Bon appetit!

GLUTEN-FREE FRENCH TOAST (Casein & Lactose Free)

4 slices gluten free bread
2 medium eggs
2 tablespoons orange juice
1/4 cup almond milk or rice milk or soy milk (plain or vanilla)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 tablespoon ghee, clarified butter or margarine
Optional: 2 teaspoons honey

In a pie pan or small baking dish, whisk together all ingredients except ghee/butter/margarine and bread. Heat ghee, butter or margarine in non-stick pan or griddle over medium-high heat. If you're using a dense bread, such as those from Food for Life, Soak for 4-5 minutes on each side. If you're using a homemade bread or a softer or more crumbly bread, soak for only 1-2 minutes on each side. Using a fork or tongs, remove each slice of bread from the liquid and allow excess liquid to drip off. Place in hot ghee/butter/margarine and cook on each side until browned. Serve immediately with maple syrup, jam and/or fresh fruit.

Cranberry Bread

I had a pint of gorgeous organic cranberries in the fridge that weren't going to be good much longer. I had planned to make a decadent, rich cranberry upside down cake... but this evening I realized I didn't want something that sweet. So I set about baking a cranberry loaf that was less sweet than usual and featured the tart bite of the garnet colored berries. As opposed to the classic yellow color I generally associate with cranberry bread, I used Turbinado sugar to give it a rich brown tone and fuller flavor. I replaced the milk and butter with rice milk and Earth Balance margarine to make the recipe dairy-free / pareve since GFCF is the diet that my gut likes best and I overdid it on the dairy over my Thanksgiving vacation. This loaf should last me all week, my breakfast plan is to lightly toast a thick slice and slather it with margarine or the casein-free wonder that is ghee (clarified butter). Mmm... Yes. Perfect for a chilly fall morning.

CRANBERRY BREAD

3 cups Gluten-Free Cake Flour Mix
2 eggs
1 1/2 cup fresh or defrosted frozen cranberries, chopped
1/2 cup milk or milk substitute
3/4 cup orange juice
1 cup brown or Turbinado sugar
1/2 cup melted butter or margarine
1 tablespoon lemon or orange zest
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon vanilla

Preheat oven to 350 F. Grease a large loaf pan. Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined. Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Eggs & Kale Parmesan

When Brendon of Something In Season posted lovely photos of a new meal creation on Friday, I knew that's what I'd have to have for dinner. Quick and nutrient-rich, and nicknamed "Eggs Davis", this dish as I made it straddles the line between frittata and casserole. I tweaked Brendon's recipe, using kale instead of chard, and beaten eggs instead of individual eggs. The result is a casserole with a bottom layer of leeks, followed by a thick layer of greens, and then layers of tomato, egg, and cheese, topped with the toasty breadcrumb-like crunch of finely ground almond flour. It holds together well enough to serve in neat, pie-shaped slices and reheats well in a toaster oven set to 350 degrees.



Eggs & Kale Parmesan

1 bunch fresh kale (I prefer smooth-leafed lacinato/dinosaur kale)
2 tomatoes, diced
4 eggs
1/3 cup Parmesan cheese, freshly grated
1/3 cup ground almond meal
1/2 cup chopped leeks
1 tablespoon sea salt
Freshly ground black pepper
2 tablespoons olive oil

Preheat the oven to 375. Add oil to a cast iron pan. Heat oil on medium heat. Add leeks and sautee until the leeks begin to brown. Spread leeks evenly around the bottom of the pan and remove from heat.

Bring 1-2 quarts of water to a rolling boil, then add a tablespoon of sea salt. Wash and remove stems from kale, and chop roughly. Submerge chard in boiling water for 1-2 minutes or until tender. Drain completely in colander.

In a bowl, beat 4 eggs thoroughly.

Line cast iron pan with an even layer of kale. Sprinkle chopped tomatoes on top. Add a generous amount of ground black pepper. Then pour beaten eggs over the vegetables (use a spoon to make sure the egg mixture spreads all the way to the outer edge of the pan). Spread grated cheese evenly over the eggs, and then top with almond meal.

Bake for 15-18 minutes or until eggs are firmly set. Place under the broiler for 1 minute or until the almond meal begins to brown in spots. Slice and serve. Makes 4-6 servings.

Coconut Pancakes

I found these so tasty that I didn't even bother putting syrup on them... Just ate them with my fingers straight off the griddle. Mmmm....

1 cup Pamela's Ultimate Baking & Pancake Mix* or other gluten-free pancake mix
1 Large Egg (or equivalent of liquid egg replacer)
3/4 cup light coconut milk
1/2 cup unsweetened shredded coconut

Mix all ingredients together until batter has a smooth consistency with no lumps. Batter should not be too thin or too thick. Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan. Cook until golden brown, flipping once. Serve immediately. Yields six 4 inch pancakes. Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.



*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free pancake mix such as Gluten-Free Pantry Brown Rice Pancake Mix. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!