Adventures in carrot cake
This carrot cake is nothing like its traditional cousin. More like a bread than a cake, it is very moist, very dense, and sugar free! Sweetened only with ripe bananas, dried figs, and prunes, it makes a lovely afternoon snack or could even make a satisfying breakfast. The bananas lend a unique flavor not typically found in a carrot cake, and the pecans add the perfect amount of crunch. 
The frosting is made with Greek yogurt and a little maple syrup. The recipe called for cream cheese, but I'm glad I abstained. The cake turned out so moist and dense that I think cream cheese might be overwhelming. But if you try it with cream cheese, let me know how it goes!
The only changes I plan to make next time: reduce the amount of maple syrup in the frosting (I love my tart Greek yogurt just the way it is) and replace some of the butter with light olive oil. I've got nothing against butter, but something about it lingered in the back of my palate for a looong time, and it felt almost too rich. Almost.
All in all, this cake/bread is fabulously healthy and delicious. Please give it a try!
Inspired by Heidi Swanson at 101 Cookbooks.
2 cups flour (I used 1 cup whole-grain and 1 cup all-purpose)
2 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. fine grain sea salt
3/4 cup finely chopped pecans
1 stick unsalted butter, melted
1/2 cup prunes, dried figs, and/or dates, finely chopped into a paste (I used a mini food processor)
3 ripe bananas, mashed well
3 medium carrots, grated
1/2 cup plain Greek yogurt
2 eggs, lightly whisked
6 ounces Greek yogurt or cream cheese
3 Tbsp maple syrup or honey
Preheat the oven to 350. Spray a 9-inch cake pan and line with parchment paper.
Sift the flour, baking powder, cinnamon, and salt. Stir in pecans and set aside.
Stir the dried fruit into the melted butter and set aside.
In a separate bowl, combine the bananas and carrots. Stir in the fruit-butter mixture, breaking up any fruit clumps as you go. Whisk in the yogurt and eggs. Add flour mixture and stir until everything just comes together. Pour into prepared pan.
Bake for 50 minutes, until a toothpick inserted into center comes out clean. Remove from the oven and let cool.
To make frosting, whip or whisk together the Greek yogurt and maple syrup. Spread onto the cake once it has completely cooled.
Granola Girl
I'm a granola girl this morning. Due to an entire day off from anything until 5:00 pm yesterday, I had plenty of time on my hands to bake (and catch up on quite a few season finales I've missed). I've been wanting to make granola for quite some time now, and with all the necessary components handy, I thought I'd give it a shot. It was incredibly easy to do, and I don't think I will ever buy commercial granola again. Making your own is just too simple, too fun, and too delicious! Not to mention the endless amount of possibilities and ingredients you could throw in. Your granola can be as simple and minimalist or as creative and abstract as you like- use your imagination!
This recipe was inspired by Green Kitchen Stories. Here's what I used:
1 cup multigrain hot cereal from Trader Joe's (you can use rolled oats, rolled rye, etc. instead)
1 cup pecans, roughly chopped
1/2 cup almonds, roughly chopped
1/2 cup walnuts, roughly chopped
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
2 Tbsp. chia seeds
1 cup raw flaked coconut
2-3 Tbsp. maple syrup
2 Tbsp. water
cinnamon (tons of it)
dried apricots, figs, and prunes, roughly chopped
Preheat the oven to 350. In a large bowl, toss nuts, seeds, and coconut together to combine. Line a large baking sheet with parchment paper and spread this mixture on it.
Drizzle with maple syrup and water, then sprinkle with cinnamon. Do not toss yet.
Place in the oven for about 17-20 minutes, maybe more and maybe less. Keep an eye on things so you don't over-toast, making sure to toss and stir at least twice throughout baking.
Meanwhile, place chopped dried fruit in the large bowl. Once the toasted ingredients have cooled completely, mix it all together and add more cinnamon if desired. Store in a large glass jar or similar container.
Important note: When you open the container the morning after you make this, it will smell like Christmas.
This recipe was inspired by Green Kitchen Stories. Here's what I used:
1 cup multigrain hot cereal from Trader Joe's (you can use rolled oats, rolled rye, etc. instead)
1 cup pecans, roughly chopped
1/2 cup almonds, roughly chopped
1/2 cup walnuts, roughly chopped
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
2 Tbsp. chia seeds
1 cup raw flaked coconut
2-3 Tbsp. maple syrup
2 Tbsp. water
cinnamon (tons of it)
dried apricots, figs, and prunes, roughly chopped
Preheat the oven to 350. In a large bowl, toss nuts, seeds, and coconut together to combine. Line a large baking sheet with parchment paper and spread this mixture on it.
Drizzle with maple syrup and water, then sprinkle with cinnamon. Do not toss yet.
Place in the oven for about 17-20 minutes, maybe more and maybe less. Keep an eye on things so you don't over-toast, making sure to toss and stir at least twice throughout baking.
Meanwhile, place chopped dried fruit in the large bowl. Once the toasted ingredients have cooled completely, mix it all together and add more cinnamon if desired. Store in a large glass jar or similar container.
Important note: When you open the container the morning after you make this, it will smell like Christmas.
Pancake dilemma
These pancakes were my first attempt at making Tangerine's buckwheat blueberry pancakes with sliced bananas and yogurt. On the menu, they also have coconut pancakes with ginger syrup, so eventually I'd like to combine all of these elements for a buckwheat blueberry coconut pancake with ginger syrup.
When I got up in the morning, though, I also really wanted to try making cornmeal pancakes. I have been craving some good cornmeal pancakes for so long! So I thought, why not use half buckwheat flour and half cornmeal? Well... I'm pretty sure that next time I should just make up my mind and go with one flavor experience, because there is definitely some room for improvement with this stack.
The good:
Flavor wise, they were actually pretty great. I layered them with some mashed banana and there was maple syrup in the batter, so they had the perfect amount of sweetness.
They were quite moist even without maple syrup poured over the top. The blueberry sauce, Greek yogurt, and mashed bananas were all I needed for condiments.
The bad:
The cornmeal and buckwheat were battling ferociously for dominance the whole time I was eating these. The buckwheat desperately wanted to showcase its nutty aroma and smooth texture, while the cornmeal wanted me to top it with honey and cranberry relish and experience its awesome graininess. I really couldn't convince them to be friends, and I was sorry to have made them so uncomfortable.
I wasn't going to post the recipe, because I like for you readers to have something you can go and make without fear. But then I realized, when I started this blog I invited you all on this journey with me. Therefore, it would be only fair for me to tell you what I did and ask for the best feedback you can provide. I will be experimenting much more with these, and it's a shared experience! So don't go and make these and expect them to be amazing. Because they're not. Tell me what you think would make them great. I think the first step is to (a) choose whether I want to have cornmeal pancakes or buckwheat pancakes for breakfast, then (b) replace the other half of the flour with spelt or whole wheat so the other guy can show off to the best of his ability.
Here's a rough outline of the recipe:
(serves 1)
1/4 cup buckwheat flour
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp chia seeds
1 Tbsp protein powder of choice
1/2 to 3/4 cup almond milk
2 tsp maple syrup
1/2 tsp vanilla extract
Combine all ingredients and let settle while the pan heats up. The chia seeds will start to gel and make the batter a little thicker. If the consistency is not as thin or thick as you like, add more milk or flour as necessary. Make sure to spray the pan before cooking each pancake- they take about 2 minutes per side, over medium to medium low heat.
Top each pancake (except the last one) with mashed banana as you stack them. Pour thawed frozen blueberries over the pile and serve with a dollop of Greek yogurt.
When I got up in the morning, though, I also really wanted to try making cornmeal pancakes. I have been craving some good cornmeal pancakes for so long! So I thought, why not use half buckwheat flour and half cornmeal? Well... I'm pretty sure that next time I should just make up my mind and go with one flavor experience, because there is definitely some room for improvement with this stack.
The good:
Flavor wise, they were actually pretty great. I layered them with some mashed banana and there was maple syrup in the batter, so they had the perfect amount of sweetness.
They were quite moist even without maple syrup poured over the top. The blueberry sauce, Greek yogurt, and mashed bananas were all I needed for condiments.
The bad:
The cornmeal and buckwheat were battling ferociously for dominance the whole time I was eating these. The buckwheat desperately wanted to showcase its nutty aroma and smooth texture, while the cornmeal wanted me to top it with honey and cranberry relish and experience its awesome graininess. I really couldn't convince them to be friends, and I was sorry to have made them so uncomfortable.
I wasn't going to post the recipe, because I like for you readers to have something you can go and make without fear. But then I realized, when I started this blog I invited you all on this journey with me. Therefore, it would be only fair for me to tell you what I did and ask for the best feedback you can provide. I will be experimenting much more with these, and it's a shared experience! So don't go and make these and expect them to be amazing. Because they're not. Tell me what you think would make them great. I think the first step is to (a) choose whether I want to have cornmeal pancakes or buckwheat pancakes for breakfast, then (b) replace the other half of the flour with spelt or whole wheat so the other guy can show off to the best of his ability.
Here's a rough outline of the recipe:
(serves 1)
1/4 cup buckwheat flour
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp chia seeds
1 Tbsp protein powder of choice
1/2 to 3/4 cup almond milk
2 tsp maple syrup
1/2 tsp vanilla extract
Combine all ingredients and let settle while the pan heats up. The chia seeds will start to gel and make the batter a little thicker. If the consistency is not as thin or thick as you like, add more milk or flour as necessary. Make sure to spray the pan before cooking each pancake- they take about 2 minutes per side, over medium to medium low heat.
Top each pancake (except the last one) with mashed banana as you stack them. Pour thawed frozen blueberries over the pile and serve with a dollop of Greek yogurt.
Greens
Deborah Madison is magnificent. Not only is her book, Vegetarian Cooking for Everyone, a staple in my household (we have 2 copies, in fact), but her restaurant in SF, Greens, truly showcases her artistry. I actually have the Greens cookbook... and it puzzles me why I have yet to try my hand at making anything.
In honor of my cousin and uncle's first visit to California from the east coast, we spent the day eating and sightseeing in SF. Naturally, Greens was on the menu. This was my third time eating here, and I cannot say it was my best- because really, the food is amazing every single time.
I started with the Moroccan Chickpea soup, which turned out to remind me of a subtly-spiced minestrone. It was a light and perfect first course.
This was followed by an arugula and strawberry salad with pumpkin seeds.
Mom ordered the asparagus pizza for lunch- whole wheat flatbread, asparagus, perfectly browned cheese, and the subtle taste of lemon somewhere in the mix. Fantastic and light. I borrowed stole a slice.
Uncle John has the roasted eggplant sandwich on Focaccia, with new potatoes that he could not stop raving about.
Erin chose the Mediterranean salad, complete with a blob of lemony hummus atop fresh pita slices.
I hope they enjoyed their introduction to northern California's cuisine! There is much more to come this weekend- stay tuned for a Napa tour!
I started with the Moroccan Chickpea soup, which turned out to remind me of a subtly-spiced minestrone. It was a light and perfect first course.
Mom ordered the asparagus pizza for lunch- whole wheat flatbread, asparagus, perfectly browned cheese, and the subtle taste of lemon somewhere in the mix. Fantastic and light. I borrowed stole a slice.
Uncle John has the roasted eggplant sandwich on Focaccia, with new potatoes that he could not stop raving about.
Erin chose the Mediterranean salad, complete with a blob of lemony hummus atop fresh pita slices.
I hope they enjoyed their introduction to northern California's cuisine! There is much more to come this weekend- stay tuned for a Napa tour!
Mother's day breakfast!
Happy mother's day! This strangely drizzly morning was spent cooking a big breakfast for the fam, which was simple, healthy, filling, and all-around awesome! On the menu: Fruit salad, classic French toast, Mediterranean frittata, and vegan chocolate-raspberry cupcakes. The meal fed five people perfectly! Read on for the recipes.
I stopped at Le Boulanger this morning and bought a fresh honey-wheat loaf for the toast. It held up really nicely with the batter and lent a really subtle sweetness to the overall flavor. I discovered along the way that it's better to just dunk the slices in the batter, rather than let them soak. We don't like soggy French toast in this family!
Fruit salad
2 large bananas
3 white peaches
3 kiwi
2 oranges
French toast
3 eggs
1.5-2 cups milk
1 tsp. vanilla extract
1 tsp. cinnamon
I stopped at Le Boulanger this morning and bought a fresh honey-wheat loaf for the toast. It held up really nicely with the batter and lent a really subtle sweetness to the overall flavor. I discovered along the way that it's better to just dunk the slices in the batter, rather than let them soak. We don't like soggy French toast in this family!Mediterranean frittata
Adapted from Everyday Italian (I used different veggies and yogurt instead of cream):
6 eggs
2 Tbsp Greek yogurt
salt and pepper
1 Tbsp olive oil
1 Tbsp butter
1 cup cherry tomatoes, sliced
1/4 cup sundried tomato halves, sliced
1-2 handfuls baby spinach, chopped
feta cheese
Preheat the broiler.
In a medium bowl, whisk eggs, yogurt, salt and pepper. Set aside.
In a 9.5-inch nonstick ovenproof skillet, heat oil and butter on medium. Add cherry tomatoes and sundried tomatoes and saute for about 2 minutes. Add the spinach and saute just until wilted, about 1 minute. Pour egg mixture over veggies and sprinkle desired amount of feta cheese on top. Cover and cook over medium-low until frittata is almost set but the top is still runny, 2-3 minutes. Uncover and place skillet in broiler until the top is set and golden brown, 4-5 minutes. Remove and let stand 2 minutes. Loosen edges with a rubber spatula, slide onto serving plate, slice into wedges and serve.
Chocolate-raspberry cupcakes
This is by far the easiest cake recipe ever, and might I say, the best tasting! We call it "Busy Day Chocolate Cake" because you can find all the ingredients right in your pantry, it takes 35 minutes flat to make, and it is so satisfying at the end of a busy day. Better yet, it just happens to be vegan (unless you serve with whipped cream, like I did)! I've experimented with this recipe many many times, adding whole-wheat flour, brown sugar, and chocolate chips, and it turns out delicious every time. This time, I added raspberry puree, which upped the moist-factor and decadence by hundreds of points. They are off-the-charts good!
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1.5 cups flour
6 Tbsp unsweetened cocoa powder
1 Tbsp white vinegar
6 Tbsp salad oil
1 tsp. vanilla extract
1 cup cold water
1/2 cup raspberry puree, strained to remove seeds
Preheat oven to 350. Into a medium bowl, sift all dry ingredients. Make 3 small wells in the mixture, and into one put the vinegar, into the second put the salad oil, and into the third put the vanilla extract. Pour 1 cup cold water over it all and mix with a fork or whisk, just until all flour is incorporated. Add raspberry puree and thoroughly combine. Pour batter into an 8x8 ungreased baking dish or paper-lined muffin cups. Bake for ~25 minutes.
I hope your mother's day was just as delicious as ours! Bon Appetit :)