Grein Free Honey Granola

                                        Grain Free Honey Granola

This baked granola is a nutrient-dense blend of raw nuts and seeds. It’s ideal for anti-inflammatory, gluten-free, fibre-rich, low-sugar and high-protein diets. There’s natural sweetness from the dates and the honey, which —alongside all of its other health benefits — is a source of antioxidants. Use local honey to infuse with the essence of the Sea to Sky.  Serves 16

Ingredients:
2 cups raw almonds, chopped
1 cup raw pecans, chopped
⅓ cup raw pumpkin seeds
⅓ cup raw sunflower seeds
¼ cup coconut oil, melted
¼ cup honey
1 teaspoon sea salt
½ teaspoon cinnamon
3 dates, pitted and chopped

Directions:
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine chopped nuts and whole seeds
(for smaller seed pieces, use a food processor to chop to desired size
or lay on a cutting board and break up with a chef’s knife).

Pour melted coconut oil over nuts and seeds, along with honey, sea
salt and cinnamon. Add dates and combine. Mix everything well and
spread on prepared baking sheet in a single layer.  Bake for 10 min.

Remove mixture from oven and give it a light stir, then bake for 
another 8 minutes or until nuts start to brown. 

Remove from oven and completely cool before breaking mixture into 

chunks. The longer the granola cools, the crunchier it gets.

Transfer to a glass jar with a lid and store at room temperature for up to a week. Serve with yogurt or enjoy on its own.

Baked Feta With Figs, Dates And Olives

           Baked Feta with Figs, Dates and Olives

This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal taverns of Greece. Serves 6
Ingredients:
1 block (300 g) good-quality sheep’s milk feta
1 lemon
1 1/2 cups (375 mL) mixed Kalamata and green olives
6 garlic cloves, crushed
6 dried figs, halved
6 medium-size dates, pitted
1/3 cup (80 mL) extra virgin olive oil
1 tbsp (15 mL) dried oregano
3 fresh oregano sprigs
4 fresh thyme sprigs
4 Greek pitas
2 tbsp (30 mL) honey
1 tbsp (15 mL) fresh chopped dill
Freshly ground pepper to taste
Directions:
Preheat oven to 400°F (204°C).

Place feta in centre of a medium-size baking dish.

Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.)

Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta.

Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through.

When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Know Your Dates

Know Your Dates:

Medjool: The largest and sweetest variety with a rich molasses flavor.

Deglet Noor: A thinner and drier date with a buttery flavor. Good for baking, back packing and granola.

Daryl:  A dark sticky dare with a molasses flavor.  Ideal for cheese plates, desserts, snacking, and beverages.

Amber:  A mild variety with a sweet potato flavor.

Zahidi:  The least sweet variety with a chewy texture and honey  apricot flavor.  Try them in savory dishes or baked goods.

Khadrawl: "Natures Milk Dud" with a flavor of caramel 

        with a flavor and nature reminiscenrt  of cotton 

        candy.

Cire:  Chewy, luscious and sweet with butterscotch 

        candy notes.  Use for confections or savory dishes.

Thorl:  The dried variety with a grainy finish.  Honey 

        Nut Cheerios flavor.  Excellent on cheese plates

        or snacking.

Barhi:  The softest and sweetest variety with a melt in   

        your mouth variety with notes of brown sugar.  

        Ideal for tossing in a salad, they are yellow and  

        have a firm texture.

Find out what is being harvested at Serendipity Farms,  Friday U-picks and a Friday Farm Stand at 26500 Valle Verde Drive, Carmel and Santa Cruz and Carmel Farmer's Markets. where you find the fruits, herbs, vegetables, and flowers.  "Edible of Monterey".

Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Sticky Toffee Pudding

Sticky Toffee Pudding

Packaged pitted whole dates are the best choice for this dessert. Rich and sweet, this pudding is delicious served with thick yogurt or crème fraîche. It also reheats very well.
Ingredients:
1 cup (250 mL) pitted dates, chopped
1 tsp (5 mL) baking soda
1¼ cups (300 mL) boiling water
¼ cup (50 mL) butter, softened
¾ cup (175 mL) granulated sugar
2 eggs
1½ tsp (7 mL) vanilla extract
1 1/3 cups (325 mL) flour
2½ tsp (12 mL) baking powder
1½ cups (375 mL) brown sugar
2/3 cup (150 mL) whipping cream
2/3 cup (150 mL) butter, diced
2 tbsp (25 mL) dark rum

Directions:

Preheat the oven to 350ºF (180ºC).

Butter a 7-inch (18-cm) square baking pan and line the bottom with parchment paper. Place the dates in a bowl and add the baking soda. Pour over the boiling water and let the dates stand.

Beat the butter and granulated sugar until light, then add the eggs 1 at a time, then ½ tsp (2 mL) vanilla extract. Sift the flour with the baking powder and mix into the butter and egg mixture. Stir in the dates and water. Pour the batter into the prepared pan and bake for 30 minutes or until a skewer inserted in the cake's centre comes out clean.

While the cake is baking, bring the brown sugar, whipping cream and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the remaining vanilla extract and rum. You will have about 2 cups (500 mL) sauce.

Pour ½ cup (125 mL) sauce over the warm cake and let stand for 2 to 3 minutes to allow the sauce to soak in. Cut into squares and serve with the remaining warm, not hot, sauce.    Serves 9

No-Bake Lemon Cashew Pie ~ Vegan

No-Bake Lemon Cashew Pie

This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients:
For The Crust:
1 cup (155 g) raw almonds
1 cup (180 g) dates, pitted
3 Tablespoons (45 ml) unrefined coconut oil, melted
For The Filling:
¾ cup (180 ml) warm water
3 lemons, zested and peeled
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
2½ cups (375 g) raw cashews
½ cup (90 g) dates, pitted
Directions:
For The Crust:
Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  

Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

For the Filling: 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.

Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.

Skillet Strawberry Cookies

 Skillet Strawberry Cookies

Ingredients:
8 tablespoons butter
8 ounces dates, pitted and chopped
2 egg yolks
3/4 cup white sugar
1 cup crisp rice cereal
1 cup chopped pecans
1 teaspoon vanilla extract

*

Directions:

In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let

cool.

When you can handle roll into small balls then roll in a ball and then with your fingers squeeze top into strawberry shape.  Roll in red sugar crystals leaving the top plain.  With a decorating tip, apply leaves and a stem.

Yield 2 dozen

Raspberry Vegan Cheesecake

 

  Raspberry Vegan Cheesecake

Ingredients
Walnut Crust
1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt

Cheesecake Option 1: with cashews* (see note)

1½ cup raw cashews, soak 4 hours, then drain
½ cup full fat coconut milk
¼ cup + 2 tablespoons maple syrup
¼ cup fresh lemon juice plus 1 tablespoon zest
2 teaspoons pure vanilla extract
½ teaspoon sea salt

Cheesecake Option 2: with Daiya cream cheese
1 (8 oz.) package plain vegan cream cheese
½ cup full fat coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 teaspoon pure vanilla extract

Raspberry Layer
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds

Directions

In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for at least 15 minutes or as long as it takes to get the next layer ready.

In a high-powered blender, blend the cashews, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours. (Alternatively, use a regular blender and blend the ingredients from Cheesecake Option 2, above)

In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.

When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan. Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy and the raspberry layer is less icy. Re-freeze any remaining slices.

Sticky Toffee Muffin With Ginger Snap Crumble

Sticky Toffee Muffin With Gingersnap Crumble

Who says you can’t have dessert for breakfast? Serve with a side of warm toffee sauce and a dollop of whipped cream for extra decadence. Boiling the dates and adding baking soda breaks down the fibres so you can skip the step of puréeing. Use a large enough saucepan to let the date mixture double in volume when the baking soda is added. The toffee sauce can be made up to a week in advance and warmed in the microwave before dipping the muffin tops.
Ingredients:
Muffins
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
Toffee Sauce
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

Directions:

Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.  

Makes 9 to 12 muffins

Persimmon Bread

A recipe by James Beard, on David Labovitz blog is something!  A decade ago, I did not know what a persimmon was, I almost mistook it for an exotic tomato. I was certainly missing something, it is one of my favorite fruits now.

Last week I got a lot of persimmon and if am not mistaken I think it is the Fuyu and unlike the Hachiya, it can be eaten when firm.  I wanted to bake a dessert with persimmon and after going back and forth with cake, pudding, bars and bread. 

 There was really nothing to think…I had all the ingredients, the outcome was amazing. we had it with coffee, we had it with mulled wine and we had it with maple syrup and crushed cloves. I did not change anything in the recipe. The amazing part of the recipe is that James Beard does not mention the exact amount of sugar for this recipe. David's suggestion, "Although I recommend using the higher amount of sugar, feel free to use whichever quantity you’d like…after all, you have permission from the granddaddy of all cooks, James Beard himself." I did not want to risk messing up with this recipe so I took exactly the same amount as David Lebovitz.

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Ingredients:

3 1/2 cups sifted all purpose flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp ground nutmeg
2 to 2 1/2 cups sugar
1 cup unsalted melted butter
4 large eggs, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
2 cups walnuts or pecan, chopped
2 cups raisin, apricots, dates or cranberries.

Directions:
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 

Preheat oven to 350*F degrees.

Sift the first 5 dry ingredients in a large mixing bowl. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

Bake 1 hour or until toothpick inserted into the center comes out clean. I halved the recipe and it worked well.

 

Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Christmas Sticky Toffee Pudding

 Christmas Toffee Sticky Pudding 

This is a Christmas pudding for Christmas pudding sceptics.  A twist on a classic style classic sticky toffee sponge, it's flavored with the heady combination of tangy clementines and rich brandy.  Serves 8

75g (1/3 cup) unsalted butter, softened, plus extra for greasing

150g (2/3 cup) stoned (pitted) dates, roughly chopped

55ml (3 Tablespoons) brandy

100g ( 1/2 cup) light brown soft sugar

1/2 teaspoon vanilla extract

11/2 tablespoon clear honey

2 clementines, zest and juice

2 eggs

130g (1 cup) self-raising flour

1 teaspoon baking soda

1 teaspoon mixed baking spice

1/4 teaspoon freshly grated nutmeg

1 dessert apple, peeled, cored, and grated

Double cream or ice cream to serve.

Sauce:

175g (2 cups) golden caster sugar

2 clementines, segmented

100g (1 cup) unsalted butter

50ml (1/4 cup) double cream

1/4 teaspoon sea salt

1 tablespoon brandy

Directions:

Preheat oven to 160C (325* F).  Grease a 1 1/2 liter (6 cup) oven proof pudding basin (bowl or mold) and line the base with a circle of parchment paper.  Place the dates, brandy and 175 ml water in a pan and bring to a simmer and cook for about 5 minutes, stirring little, until a thick paste has formed; set aside.

Place the butter, sugar, vanilla, honey, and clementine zest, (reserve the juice for the sauce) in a large mixing bowl and beat until pale and fluffy.  Add the eggs one at a time beating well with each addition until combined.

In another bowl add the flour, baking soda, spices, and a pinch of salt.  Add the dry ingredients to the butter mixture and fold in.  Gently fold in the date puree and grated apple until combined.  Spoon the mixture into the prepared pudding basin, smooth the top and bake for 50 minutes-1 hour or until a skewer inserted into the pudding comes out almost clean, covering with foil after 30 minutes browning to quickly.  Leave in the basin, on a cooling rack, while you prepare the sauce.

Line a baking sheet tray with parchment paper.  Put the sugar in a frying pan over medium heat.  Heat to dissolve and then bubbling and golden; do not stir.  Take off the heat, swirl in the clementine segments and when completely coated, use a slotted wooden spoon to lift them out onto the prepared baking tray; set aside.  Carefully add the butter, cream, and the reserved clementine juice to the caramel residue in the pan, return to the heat, bring to a simmer and stir together to make a toffee sauce.  Add the salt, and brandy, then take off the heat.

To serve, turn the pudding onto a serving plate.  Spoon over some of the sauce and decorate the top with the caramelized clementine segments.Serve with the remaining sauce and cream or ice cream.

TIP

To top with spun sugar, first lay 2 greased wooden spoons on a sheet of baking parchment.  Make more  caramel by melting 200g caster sugar in a frying pan.  When deep gold, take off the heat, dip in a fork, then take the thread of caramel slowly back and forth over the spoon handles.  When cool, place the spun sugar on top of the pudding. 

Persimmon Rum Bread

 

                                                  Persimmon Rum Bread
Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp kosher salt
1 tsp baking soda
1/2 tsp ground nutmeg
1 cup white granulated sugar
1/2 cup melted unsalted butter, cooled
2 extra large or large eggs, lightly beaten
1/3 cup spiced dark rum 

1 cup persimmon puree (i used 2 very ripe large fuyu 

   persimmons) 
1 cup pecans
1 cup or so dried fruit (i used a mix of chopped whole 

   dates, golden raisins, or regular raisins)

Directions:
Preheat oven to 350 degrees.  I will try 325*F next time.

Grease and flour or line loaf pan with a piece of parchment paper.

Mix flour, baking soda, salt, nutmeg and sugar into a large mixing bowl. Reserve 1/4 cup of the flour mixture in a separate small bowl. Toss in the dried fruit in the reserved mixture, making sure to coat each piece well.

Make a well in the center of the dry ingredients and then stir in the butter, eggs, liquor, persimmon puree, pecans and floured dried fruit (note: you want to add any leftover flour that the fruit was tossed in as well...waste not, want not!).

Mix the batter just until combined (having little streaks of flour is okay...don't over mix). Pour the batter into the loaf pan and then place the pan in the oven. Bake 1 hour or until toothpick inserted into the center comes out clean. Allow to cool completely in the pan before serving.

To make Persimmon Pulp:

Alway start with Fresh fruit washed under cold water after stem is removed to prevent collectying dirt.

Remove the stems and slice the persimmons in half. Using a spoon, scoop the seeds out of the persimmons. Place the seeded fruit into a blender and puree.

Thomas Hooke/Demand Media

Pour the persimmon puree into a sieve over a bowl and press the puree against the sieve with a spoon. The smooth puree will be pushed through the sieve.

Tahini-Date Granola Bars

Tahini-Dates Granola Bars

Ingredients:

2 cups pitted Medjool dates
1/2 cup honey, agave syrup, or maple syrup
1/2 cup tahini
3 tablespoons peanut butter
2 teaspoons kosher salt
3 cups old fashioned oats, toasted
1 cup almonds, toasted and coarsely chopped
1 cup desiccated (unsweetened) coconut flakes
1 cup dried apricots, coarsely chopped

Directions:
Line a 13x9x2-inch pan with parchment paper, creating a sling by letting it hang over the long sides by a couple of inches. Process the dates to a paste in the food processor, or chop finely by hand (processing is best).

In a small saucepan, combine the honey, tahini, peanut butter, and salt. Warm over low heat until heated through and smooth, stirring occasionally. Add the date mixture and continue heating and stirring occasionally until smooth.

In a large bowl, combine the oats, almonds, coconut, and apricots. Pour the tahini-date mixture over top and stir to combine, which can take a couple of minutes.

Spread granola mixture in the prepared pan, using a piece of wax paper to press and flatten it evenly. Chill for about 15 minutes, then cut into bars. The bars will last fine at room temperature, in the open air, for a couple of weeks and remain soft and chewy.

Morning Laurie Muffins

Morning Laurie Muffins

This recipe was given to me in 1986.  It was from a bakery on Cape Cod, MA.  In 1987, Gourmet magazine published the recipe.  It is a morning ritual for many to stop by for a cup of Joe and a muffin.  It is like starting your day with a slice of carrot cake.  So addictive and my favorite.

Ingredients:

1/2 cup raisins

1/2 cup chopped dates

4 cups all-purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

4 cups carrots, peeled and grated

2 large green tart apples cored and grated

1 cup sliced almonds

1 cup sweetened shredded coconut

6 large eggs

4 teaspoons vanilla

1 1/3 cups vegetable oil

1 tablespoon finely grated orange rind

Directions:

In a small bowl, let the raisins and dates soak in hot water, to cover for 30 minutes.  

In a large bowl sift the flour, sugar, baking soda, cinnamon and salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture.with the carrots, apples, almonds, and the coconut.

In another bowl whisk together the eggs, vanilla, oil, and orange rind, and stir into the flour mixture until the mixture is just combined.  Line 30 1/2 cup muffin tins with muffin cups and divide the batter among them filling the 2/3 full.  Bake the muffins in the middle of a 350 degree oven for 20 to 25 minutes or until a tester comes out clean.  Cool on a rack.  Serve at room temp.

Double Date Cake With Whiskey Butterscotch Sauce

Date cake tastes like holidays, will 

make you forget fruitcake jokes

Despite the jokes, we enjoy fruitcake in our house. Likewise, the dark fruit flavors of mincemeat, plum puddings, stollen and lebkuchen. They prove a bold contrast to all the sugar cookies, peppermint bark and homemade fudge — which we also love.

Cakes made with dates are relatively new to our repertoire. We’ve had a few good ones this year — most recently at The Vanguard in Indianapolis. They served a warm wedge of a robust, super moist date cake with a generous ladle of warm toffee sauce. Tasted like the holidays to us!

At home, I pureed pitted dates with hot water and a bit of espresso powder for an even darker, pleasantly bitter flavor in this simple one-layer cake. A topping of diced dried dates (look for packages of diced dates with oat flour; the pieces stay separate), mixed with walnuts and cacao nibs, adds a great texture and an attractive appearance. The cake keeps well for several days. I like to it warm; slices can be heated very briefly in the microwave.

The whiskey-spiked toffee sauce gilds the lily. The sauce makes a nice packaged in small jars. Microwave the sauce until it’s warm, so it flows over the cake nicely.

   Double Date Cake With Whiskey Butterscotch Sauce
Makes: 10 to 12 servings
3/4 cup diced dates with oat flour
1/2 cup chopped walnuts
2 tablespoons cacao nibs or small bits of dark chocolate, optional
1 1/2 cups all-purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice blend
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 package (8 ounces) whole pitted dates, about 1 3/4 cups
2 tablespoons rye whiskey or 1 teaspoon pure vanilla extract
2 teaspoons instant espresso powder
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
4 large eggs
Powdered sugar, optional.
*Whiskey Butterscotch Sauce, see recipe below 

Diretions:
Heat oven to 325 degrees. Butter a 9-inch springform pan. For the topping, mix diced dates, walnuts and cacao nibs in a small bowl. Set aside.

2. Mix flours, baking soda, spice blend, ginger and salt in a separate bowl. Put pitted dates, whiskey and espresso powder in a heat-proof bowl. Add 1 cup boiling water and let stand until dates are super soft, about 10 minutes. Pour date-whiskey mixture into a food processor; process to a smooth puree. Let stand to thicken, about 20 minutes.

3. Meanwhile, put butter into a large bowl of an electric mixer. Beat on high speed until light and fluffy. Beat in sugar until fluffy. Beat in eggs, one at a time, until the mixture is light and fluffy, about 5 minutes total. Add half of the flour mixture and all of the date-whiskey puree. Beat to combine. Add the remaining flour mixture and beat just enough to combine. Do not over-mix.

4. Scrap the batter into the prepared pan. Smooth the top. Sprinkle the reserved diced-dates-and-walnuts mixture evenly over the batter. Bake until cake is pulling away from the sides of the pan and a wooden pick inserted in several places comes out clean, 50 to 60 minutes.

5. Let the cake cool on a wire rack at least 1 hour. Remove the sides of the springform. Cut cake into wedges to serve. Sprinkle generously with powdered sugar, if desired. Drizzle with the whiskey butterscotch sauce.
  

Whiskey Butterscotch Sauce

Makes: 1 1/2 cups
You can sub bourbon or brandy for the rye whiskey, if you prefer.
1 1/2 cups packed dark brown sugar
1/3 cup dark agave syrup
2 tablespoons unsalted butter
1/4 teaspoon coarse salt
1/2 cup heavy (whipping) cream
1/4 cup rye whiskey 

Directions:
1. Put sugar, syrup, butter, salt and 1/4 cup water into a medium-size deep saucepan. Heat to a boil over medium heat. Reduce heat to low, cover the pan and let simmer, 2 minutes. 

Uncover the pan. Add cream and continue to simmer on low, stirring often, until sauce is thick and syrupy, about 10 minutes. 

Stir in whiskey, and cook 1 minute. Remove from heat. Allow sauce to cool at room temperature. Transfer to jars or microwave-safe container. Sauce will keep for up to one month in the refrigerator.

Microwave on medium (50 percent power) to warm the sauce. Serve warm.

Cashew Milk With Fresh Dates, Bananas, and Oats

Cashew Milk With Fresh Dates, 

Bananas, And Oats

This thick sweet drink invokes a childlike spirit.  Think: slurping sounds, liquid mustaches, and sitting cross-legged on kitchen countertop.  It provides the simple joy of a milkshake with none of the sugar and cream.

Ingredients:
1 cup raw cashews, soaked overnight in the water
3 cups filtered or spring water, cold
2 tablespoons rolled oats
9 Medjool dates, pitted
2 frozen bananas
Scant pick of sea salt.

Directions:
Drain the cashews and add them to a high-speed blender, add the water.  Blitz for a full minute or until the nuts are pureed.  Add the remaining ingredients and blend until thoroughly combined; thin with a tablespoon or two of water, if desired.

This beverage keeps for a day or two without a loss of flavor; just simply refrigerate in a sealed container and shake well before serving.

Paleo Strawberry Cheesecake

Paleo Cheesecake

2 cups raw cashews

4 cups water, soaked overnight

In food processor, place,

1 cup almonds with

12 dates

Process till ground fine.  Spread in pan with removable sides

Place in food processor:

Raw cashews, drained

5 tablespoons lemon juice

1/3 cup honey

1/2 cup coconut oil

1 teaspoon vanilla

Process until well mixed and smooth.  

Add 2 cups fruit and blend in.   Spread over crust.  Freeze for 2 hours.

Date, Pecan and Coconut Cookies

Date Pecan and Coconut Cookies

This recipe was a winner at the National Date Festival in Indio, CA.  It is definitely a winner!

Ingredients:

2 cups pitted dates, chopped

2 cups pecans, chopped and toasted

2 cups coconut, shredded.  I prefer the unsweetened

1 cup condensed milk, sweetened

Directions:

Mix together all ingredients until thoroughly combined.  Drop by spoonful onto non-stick or greased and floured sheet.  Bake at 350 until lightly browned about 10 minutes or more.