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gluten-free blueberry banana muffins

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gluten-free blueberry banana muffins

blueberrymuffin_brunchpants

A great breakfast recipe made even better using summer blueberries!

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GLUTEN FREE BLUEBERRY BANANA MUFFINS // serves 10

by brunchpants

prep time: 10 minutes // cook time: 12 - 15 minutes

 

MUFFIN INGREDIENTS:

  • 1/4 cup smooth almond butter
  • 2 ripe bananas
  • 1 egg
  • 2 tbsp. honey
  • 1/2 tsp. cinnamon
  • 1/2 cup gluten free flower
  • 1/4 cup almond flour / meal
  • 2 tbsp. ground flaxseeds
  • 2 tbsp. hemp seeds
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup almond milk
  • 3/4 cups small wild blueberries ( fresh or frozen ) 
  • 1/8 cup white chia seeds

METHOD:

  1. Pre-heat over to 375' 

  2. Put all of the ingredients listed above ( except for the blueberries and chia seeds ) into a blender.

  3. Blend until smooth, scraping down the sides of the blender as needed. 

  4. Mix in the blueberries into the batter.

  5. Fill cupcake liners about 3/4 of the way to the top. 

  6. sprinkle the tops of the muffins with chia seeds.

  7. Cook for 12 -15 minutes or until a knife comes out smooth when inserted into the center of the cupcake. 

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gluten free banana & peanut butter "breakfast cupcakes"

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gluten free banana & peanut butter "breakfast cupcakes"

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Who wouldn't want a cupcake for breakfast?  This healthy recipe is the closest thing to indulging in cake minus the expected sugar crash an hour later.  The best part about these cupcakes is that they use edible flowers from one of the best farm stands, Windfall Farms, as "sprinkles." This recipe was developed for The Chalkboard Magazine, one of my favorite lifestyle and wellness blogs. Hope you ENJOY!

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A jewel box of a farm located in Montgomery, NY, Windfall Farms focuses on micro-greens, salads and specialty seasonal produce like edible flowers. Their philosophy is to sell poison-free food, free of pesticides, herbicides, insecticides and chemical fertilizers that are unfortunately commonly used in conventionally grown produce. The higher standards used for Windfall’s farming practices is one of the reasons the quality of this farm stand is widely known among some of the best restaurants in New York City.

On the greenmarket days, I make sure to head over to Windfall’s stand early so I can grab edible flowers before they sell out.  Edible flowers are not only versatile but nutritious, with most of them containing potassium, phytonutrients, and vitamin C.  I like to use these flowers to decorate desserts, freeze into ice cubes for summer cocktails, add to salads or layer into a sandwich for an unexpected element.

You can find Windfall Farms in New York City at the Union Square Farmers Market ( union square west and 16th street ) on Wednesday and Saturday from 8:00am until they are sold out or every Sunday at the 79th Street greenmarket ( Columbus Avenue between 78th and 79th streets ) from 9am until sold out. 

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GLUTEN FREE BANANA & PEANUT BUTTER "BREAKFAST CUPCAKES" WITH HONEY YOGURT FROSTING // serves 10

by brunchpants

prep time: 10 minutes // cook time: 12 - 15 minutes

 

CUPCAKE INGREDIENTS:

  • 1/2 cup smooth peanut butter ( or almond butter ) 
  • 2 ripe bananas
  • 1 egg
  • 2 tbsp. honey
  • 1/2 tsp. cinnamon
  • 1/2 cup gluten free flower
  • 1/4 cup almond flour / meal
  • 2 tbsp. ground flaxseeds
  • 2 tbsp. hemp seeds
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup almond milk

METHOD:

  1. Pre-heat over to 375' 

  2. Put all of the ingredients listed above into a blender.

  3. Blend until smooth, scraping down the sides of the blender as needed. 

  4. Fill cupcake liners about 3/4 of the way to the top. 

  5. Cook for 12 -15 minutes or until a knife comes out smooth when inserted into the center of the cupcake. 

YOGURT HONEY FROSTING INGREDIENTS:

  • 1 1/2 cups organic greek yogurt
  • 1 tbsp. of honey
  • edible flowers ( optional ) 

METHOD:

  1. In a small bowl, stir the honey and yogurt until blended.

  2. Transfer the yogurt mixture into a ziploc bag.

  3. Cut a small triangle off one of the corners of the bag.

  4. Frost the top of the cupcakes by starting at the outside edge of the cupcake and working your way towards the center, in a circular pattern. 

  5. Decorate the frosted cupcakes with the edible flowers.

NOTES:

  • You can add more honey if you want a sweeter frosting.
  • A Vitamix blender works the best especially if you are using whole flaxseeds.
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how to make apple roses

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how to make apple roses

Apples and peanut butter have always been one of my favorite go-to snacks.  This Valentine's day, I wanted to create a dessert that was healthy and also had a romantic edge to it.  These apple roses are very easy to make and look beautiful on a table.  

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APPLE ROSES  // serves 2

by brunchpants

prep time: 15 minutes // assembly: 15 minutes // TOTAL TIME: 30 min

 

TOOLS & INGREDIENTS:

  • 5 small apples
  • 1/2 lemon
  • 2 - 4 tbsp. peanut butter ( cashew and almond butter also work ) 
  • mandoline or ceramic slicer
  • bowl for soaking apple "petals"
  • 2 small shallow glass bowls

METHOD:

  1. Fill a small glass bowl with cold water and squeeze 1/2 lemon into it and set aside. 

  2. Place 1 - 2 tbsp. of peanut butter in a small shallow dish, filling it only 2/3 of the way up.

  3. Using your finger, make three indents in a triangle pattern in the peanut butter, to allow easier placement of the apple rose.

  4. Thinly slice the apples with the mandoline to make the "petals", making sure you slice both halves of the apple evenly to get full circle slices.

  5. Soak the petals in the water and lemon juice bowl.

  6. Remove the petals and dry them on a paper towel to remove excess water.

  7. To start the rose, use one of the smaller apple slices, roll the bottom sides towards each other and hold it with your thumb and index finger.

  8. Add the outside "petals" one at a time, staggering the placement clockwise, holding the base of the rose together with your fingers. 

  9. Once you have finished the first apple rose, gently place it into one of the indents in the peanut butter, pushing the base down so the petals stay in place. ( Note, the first apple rose will expand slightly until there are more apple roses to hold it in place ) 

  10. repeat steps 7 - 9 to create more apple roses, using three roses per bowl.

NOTES:

  • The apple "petals" are soaked in water and lemon juice so the apple slices do not turn brown.
  • Use firm, fresh apples for the best results.
  • Slide in extra apple "petals" to create a more finished and polished look.
  • Some of your petals will crack, which are easy to slide out at the end. 
brunchpantsapplerosesbowl

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ceviche recipe

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ceviche recipe

Ceviche is a traditional dish served in restaurants all over Peru. There are hundreds of variations of this signature recipe.  Personally, I am more of a purist and prefer the simpler versions using the five basic ingredients of: fish, salt, lime, chili peppers and onions.  

This recipe is from the Lima Gourmet Company, a great food tour and cooking class that was one of the highlights of my recent trip to Lima. 


CEVICHE  // serves 4

by Lima Gourmet Company

prep time: 15 minutes // cook time: 15 minutes // TOTAL TIME: 30 min

 

INGREDIENTS: CEVICHE

  • 800 g. white fish ( about 1.75 lbs. of sole, sea bass or flounder )
  • 300 g. red onion - julienne ( finely sliced )
  • 2 aji limo peppers - if you can't find this, substitute with habanero peppers
  • 12 limes
  • 500 ml. of "tiger's milk"
  • 1 tbsp. finely chopped cilantro
  • salt to taste
  • ice cubes

INGREDIENTS: TIGER'S MILK

  • 500 ml of lime juice
  • 500 ml of water
  • 200 g. fish stock
  • 25 g. rocoto chili ( deveined and seeds removed ) 
  • 25 g. aji amarillo ( deveined and seeds removed ) 
  • 25 g. aji limo ( deveined and seeds removed ) - if you can't find this, substitute with habanero peppers
  • 50 g. celery
  • 10 g. ginger
  • 30 g. red onion
  • 50 g. salt
  • 10 g. white pepper

METHOD:

  1. Soak the chopped onions in cold water with ice.
  2. Cut the fish into medium-sized cubes, and place in a large mixing bowl.
  3. Add the onions, lime juice and season with salt.
  4. Tiger's Milk: Mix all the ingredients in a bowl and let marinade for 5 minutes.  Blend all the ingredients in a blender or food processor and strain through a sieve. 
  5. Add the "tiger's milk" gradually until desired taste is obtained. 
  6. Let the fish marinade for 10 minutes in the fridge before serving to allow the fish to "cook."
  7. Garnish with cilantro.

NOTES:

  • Serve this dish with slices of cooked sweet potatoes and corn on the side which is the traditional accompaniments. 
  • Only use the freshest, semi firm, white-fleshed sea water fish like sole, flounder or sea bass.  Don't use oily fish like tuna or mackerel. 
  • Use fresh limes and don't squeeze all the juice out of them to avoid bitterness. 
  • Make sure to cut your fish evenly so it cooks evenly. 

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vegan fruit crumble recipe

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vegan fruit crumble recipe

I LOVE fruit bordering on the obsessive side. During the winter months, I like making crumbles using what I can find at the farmers market, which is usually apples and pears.

I recently started experimenting with making dairy free crumbles.  This recipe is vegan and uses gluten free oats. I added strawberries, to give this recipe a hint of summer and used a medium size, stoneware casserole dish from american bakeware that cooked this recipe perfectly. 

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VEGAN STRAWBERRY, APPLE & PEAR CRUMBLE  // serves 8 - 10

by brunchpants

prep time: 30 minutes // cook time: 35 - 40 minutes // TOTAL TIME: 1.25 hours

 

INGREDIENTS FOR THE FILLING:

  • 4 ripe peeled pears
  • 4 peeled apples ( gala or fuji preferably  )
  • 1 cup whole strawberries 
  • 3 tbsp. almond meal
  • 1 tsp. cinnamon 
  • 1 tbsp. lemon juice
  • 1/3 cup maple syrup 

INGREDIENTS FOR THE TOPPING:

  • 1 1/4 cup of almond meal
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 10 large juicy ( or soaked ) dates 
  • pinch of salt
  • 3 tbsp. coconut oil
  • 2 cups of gluten free "old fashion" oats
  • 1/2 cup of sliced almonds
  • 1 cup of sliced strawberries ( set aside for decor on top )  

METHOD: FILLING

  1. Preheat the oven to 350' F.

  2. After peeling the apples and pears, cut them into quarters, remove the core and seeds, and slice lengthwise to create even slices.

  3. Core and slice the strawberries.

  4. Mix everything together and put into a 9" baking dish and set aside.

METHOD: TOPPING

  1. With the exception of the strawberries, pulse all of the ingredients ( using only half of the oats at first )  in a food processor to evenly blend.  You want everything to be mixed well but not pureed. 

  2. Once everything is well blended, add in the second half of the oats and pulse only a few times, so you keep large pieces of oats in the mixture. 

  3. Add the topping to the filling mixture, patting it down so it is evenly distributed. 

  4. Bake for 35 - 40 minutes, or until bubbling and browning on top. 

  5. While the crumble is cooling, add the sliced strawberries to the top in a pattern of your choice. 

NOTES:

  • You can refrigerate the crumble after you put the topping on and bake it before you want to serve.


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