Chocolate Lovers Ganache Tart / Vegan and Paleo

This may be the most simple decadent chocolate dessert. Chocolate ganache in a chocolate nut crust, serve it with whipped coconut cream and berries (or whipped cream for you milk lovers). Bring it along to a pot luck, or if you are like me, cut thin slivers off the leftover piece in the fridge, eating them standing up in the kitchen. Somehow it all disappeared too quickly.

cocoa and coconut syrup for the crust.

I needed to whip up a dessert to bring to a girlfriends dinner party over the weekend. I was late, as usual I had overbooked my day, and had not left much time to bake. Rifling through my recipe box the ganache stared at me. It had been staring at me for a few weeks. I used to make it often, but it had been ages. It would be fast, simple, and with minimal baking time of about 10 minutes. Perfect! 

Flax seed hydrating in water.

I whipped it up, no problem, and threw it in the fridge to set. But, I needed to be getting on my way over to the party and it hadn't quite set yet...really not much at all...it was still jell-O jiggling. So I fitted a basked with ice packs and my chocolate tart and crossed my fingers that any chocolate flood would stay off the car carpet. Miraculously not a drop was spilled, we stuck it in her fridge when I arrived. By the time for dessert it was well set and ready to slice with a sharp knife. 

Serve small pieces, it is quite rich and depending on the chocolate you use, can be on the bitter side. Better to see who really loves chocolate and wants to come back for more. 

If you have even a moderately stocked kitchen, you can probably throw this together from things in your panty. Usually I make one large tart in a fluted pan with a removable bottom. A very elegant, shinny, solid chocolate presentation. This time I used a throw away aluminum pan because I misplaced my tart pan. And sometimes, I make small personal tarts, they are easy and adorable. The crust to ganache ratio is different, but with some berries would be quite balanced. 

Chocolate Lovers Ganache Tart / Vegan and Paleo

• 1 Tablespoon ground flax seed
• 3 Tablespoons water
• 1/4 cup cocoa powder (sifted makes your life easier)
• 1.5 Tablespoon coconut syrup (honey, or maple syrup)
• 2 cups almond meal
• 1/2 teaspoon salt
• 1 can coconut milk (full fat)
• 1 lb (16 ounces) bittersweet chocolate (Taza or other vegan chocolate)
• 1 Tablespoon dark rum

Preheat oven to 350°. (makes a 9" or 10" tart pan, a 9" pie plate, or about 10 small tartlets)

Mix flax seed and water in a bowl. Let sit to hydrate for 5 minutes. 

Add cocoa powder and coconut syrup to the flax seed. Mix together with a rubber spatula. If you wisely sifted the cocoa powder this will go easily. If you are absent minded, like me, and didn't sift, you will now need to mush up many of the cocoa clumps. Sing something good, it goes by faster.

Add the almond meal and salt to the chocolate mixture. Mix everything together using the spatula. It will be dry and difficult at first, mix for about 1 minute and you will find it becomes more like a moist dough. 

Lightly grease your pan. Using your fingers, press the chocolate dough into a crust in your tart pan. Go up and sides and make sure there are no holes. If your hands get sticky, rinse them under cool water and return to crust making. 

Blind bake the crust for about 10 minutes in the 350° oven. Looking for it to puff slightly and smell a little toasted. There is nothing which needs to be cooked out, the flax will set and the almonds will be toasted. You can't mess it up, is what i'm saying. Just don't forget it and burn it. 

You can do this next step while the tart is baking. Open a can of full fat coconut milk, put in a saucepan and put on a medium low heat. Weigh out 1 pound of chocolate bits. If you have a chocolate bar, cut it into pieces. With a spatula, stir the coconut milk so it warms up but does not scorch. Heat it to just less than a simmer, just a few bubbles around the edge of the pan.

Turn off the heat. Pour in all the chocolate bits. Nudge them with your spatula to submerge them. But don't stir. (Double check the flame is turned off!) Give it a moment to melt all on its own.

About now you can remember to remove the tart crust from the oven to cool a bit.

Give the melting chocolate a stir or two. It will melt with no more heat, just stir with the spatula, it likes that. Once it is all velvety and smooth, you are home free. Stir the rum into the chocolate, stir to combine, and pour all the amazing melty chocolate into the chocolate crust. Dab the spatula on the top to flatten out the ripples. Place in the fridge to chill. This should happen in an hour or two, depending on how thick your tart pan is. 

Pumpkin Paleo Pancakes with Cranberries and Apples

Ok, so I have been on hiatus from writing for a week or two. Life got busy and between running from jobs to projects, getting to the gym and back, and lets be honest- Netflix, the blogging lost out. I have been cooking a lot, things like soups which turn out well, but I took no photos of the process because...its just a soup and I was hungry. So I am back, and here is a weekend pancake recipe to kick off the Thanksgiving week with ingredients like cranberries, pumpkin and spices. Happy weekend before thanksgiving, which means menu planning and planning all the planning ahead we can do. Like, what day should I make my pie crust? As of now, still undecided. 

It is paleo, and thus low sugar. Wanting more sweetness in the pancakes, but not having any sort of sweet juice in the house I used an unusual technique of soaking dried fruit to extract some of the sugary flavors. Prunes, figs, or dates work well as they have a high sugar content. I used prunes here. So take about a 1/4 cup of dried fruit (9 prunes) cover with boiling water, let steep for 5-10 minutes, while you whip together the rest of the pancakes. You will want 1/4 cup of this fruit juice to put into the pancakes, the now soft dried fruit can be eaten or used on oatmeal tomorrow, or chopped up and put into quickbread, stuffing, or whatever!

So grab a can of pumpkin, some coconut oil, eggs, and your favorite "milk" product and lets go. Melt your coconut oil, I throw the jar into the microwave for 30 seconds and that does the trick. Whisk the eggs, pumpkin, "milk", and oil together.

Measure the arrowroot and almond meal into a bowl, break up any lumps before adding it into the wet ingredients. Add the spices and other dry ingredients into the pumpkin mixture. (spices from top, clockwise are: cinnamon, allspice, ginger, nutmeg and clove.)

Then add anything we missed, like maple syrup, prune juice, vanilla and apple cider vinegar. The batter is thick and custard-like.

Fresh cranberries are easily run over with a knife for chunks and bits which cook quickly in the batter. I always have some fresh cranberries in my freezer, which can easily be sliced up while still frozen. Stir the beautiful red berries into the batter and away we go.

I find success in a medium low heat, number 3 on my stove. And in my cast iron griddle pan which takes up two burners. I use coconut oil to grease the pan, since there is already coconut oil in the pancakes themselves. And because it is tasty and makes pancakes brown nicely. (Yes, butter is awesome too, I'll leave this choice up to you.)

Pour batter onto the griddle in 2"-3" rounds. If it does not flow easily, add more "milk". Cook slowly, bubbles will appear across the surface of the pancake when it is ready to flip. These can be delicate and my favorite tool is a fish spatula, it has an angled tip and is very thin, so it slides right under the pancakes. 

Once flipped over, they PUFF up, and when the pancakes reaches a puffy stage which is at the maximum puffyness and just before it begins to deflate...this is when it is done. Remove the pancakes from the griddle and begin to pile them up. Pour, cook, flip, cook, pile up. Repeat until done. 

Call everyone to the table and serve pancakes with maple syrup and cut apples.  

Pumpkin Paleo Pancakes with Cranberries and Apples

Serves 3-4

Wet ingredients: 
4 eggs
1 can pumpkin
2.5 T coconut oil
1 tablespoon maple syrup (or 1 packet stevia)
1 t vanilla
1/3 cup fig juice (something sweet)
1/2 cup hemp or almond milk (more as needed)
1 tsp apple cider vinegar

Dry ingredients:
1/2 cup arrowroot flour (or potato starch)
1 cup almond meal (or quinoa flour)
1/2 t baking soda
1/2 tsp baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 t salt

Fruit:
1/2 cup of fresh cranberries
Sliced apple for serving
maple syrup for serving


Enjoy! ;)

Pumpkin spice has gone too far! And a real autumn treat, Apple and Maple Paleo Crisp

Fall has arrived in all seriousness, My fridge is currently home  to 5 varieties of apples. The mornings are chilly and chai sounds like a good idea again. I ate a cider doughnut, technically 3. Its official. 

If I was still not sure, say I had awakened from a lengthy Rip Van winkle sleep, I would know it was fall by the endless ads for "pumpkin spice" Or I may be confused about this "pumpkin spice" which has nothing to do with pumpkins. And everything to do with artificial flavored spice syrup.

I don't go in for this "pumpkin spice" flavor which the marketers seem to think can sell more of anything. ...Pumpkin spice is back! Pumpkin spice latte... pumpkin spice pringles... pumpkin spice coffee... marshmallows...vodka....I think I saw a pumpkin spice iPhone. Its gone too far. 

We all know by now that except for in the case of pumpkin beer, most of these things contain no pumpkin, which in real life tastes like squash. The flavor blend is a synthetic approximation of spices. If you dont believe me lookey here.

Nobody understands the pumpkin spice scented maxi pads. Im hoping those are a good internet photoshop joke, but it could not be confirmed one way or another. I think it makes a point.

This is all to say, I made an apple crisp last night, and  I used some spices. No way am I calling it a pumpkin spice apple crisp, its just spices! I hope next fall, the pumpkin trend blows over, they have ruined one of our comforts of fall, taking all the soul out of it.  

It may be a homely looking apple crisp, perhaps because it is paleo. It is certainly delicious. With allspice and nutmeg, omitting the ubiquitous cinnamon makes the dessert less than predictable. 

I left it on the counter to cool. When I had returned from dinner with a girlfriend, my husband looked at me, and said "I ate a little bit of that apple thing, its so good, too bad its not paleo." I reassured him that it was indeed. And I went to have a bite myself,  finding he had eaten about half of it. Ha, a little bit. Thankfully I took photos before. 

The sliced almonds approximate the texture of oatmeal in a typical crisp. Which is why he was fooled. 

Apple and Maple Paleo Crisp

Apples to fill a pie pan. (Mackintosh is good) peeled and chopped off the core.

Juice from 1/4 of a lemon

2.5 ounces sliced almonds

3 ounces sunflower seeds (unsalted)

pinch salt

3 Tablespoons (1 ounce) coconut oil

3 Tablespoons (3 3/4 ounces) maple syrup

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/8 teaspoon allspice

Preheat oven to 350°. 

Peel and slice apples, place directly into the pan. Sprinkle lemon juice on top of the apples.

Mix together the sunflower seeds, almonds, salt. Work the coconut oil into the mixture so all combined. Add the maple syrup, allspice and nutmeg.

(This is what real nutmeg looks like, you can grate it on a microplane directly into your baking, its the best!) 

Give the crisp topping a good mix up. Dump it on top of the apples without any fanfare. There is no way this will ever look chic, so don't waste your time. This is a homely and delicious crisp, loved for what is on the inside, thats what counts.

Bake for 20 - 30 minutes. Spin midway to promote even toasting of the topping. The apples should have softened, with some bubbling at the edges, the topping will be toasty golden brown. Try not to burn this one, burnt nuts taste icky.

I do Sophie Dahl's Cardamom Rice Pudding and make it Vegan

This is a story about the rice pudding I made for my culinary book club night, which was all I felt like eating because I have had a toothache for a week and today after having my tooth fixed, I get to eat the leftovers which will be perfect because it is soft, warm and feels like a hug from the inside which is exactly what I need. I would like to thank Sophie Dahl for giving me an excuse to make a delicious and enormous pot of pudding, and for my flakey book club where only half of us showed up, which means, more pudding for me! 

Sophie, if you ever read this, I really loved your book. Voluptuous Delights, was...perfectly delightful. Good storytelling must run in the blood, I found the chapter intros a wonderful read, loaded with imagery. The recipes are simple in a familiar way, a nice twist on ideas here and there, rifs on comforting foods. Our book club dinner was yummy, on one of the first chilly evenings of fall our menu was perfect! Spinach Salad with Goat Cheese and Harissa, Grilled Croquettes and Aubergines (zucchini and eggplant) with Halloumi cheese, Veggie Lentil Pie with Champ, and Cardamom Rice Pudding. All Ms. Dahl's recipes went well together, making a lovely dinner to ring in the fall season. And notably all vegetarian, hoorah! 

For those Americans who aren't aware, Sophie is the grandaughter of the beloved Roald Dahl. Ms. Dahl is known in the UK as having an enviable career modeling, blogging and food writing. However, she is quite lovable, and I think we would be good friends.  

Back to the rice pudding. 

Sometimes rice pudding is cooked in a pot on the stove, sometimes it is an oven affair. Ms. Dahl does hers on the stove. I very nearly followed the recipe. I tried, but now that I am counting up my changes, there are many. Im hopeless! So, my recipe here is based on hers, she uses cows milk and white basmati rice, and the mace was my addition. And she uses raisins but I had run out and used dried apple instead. 

Nobody noticed the hemp milk instead of cows milk. The end result was heavily spiced and warming. Raisins would be nice, as they are more juicy than apples. But apples are all about fall. Try it with both!

Cardamom Rice Pudding

8-10 servings

5 1/2 cups unsweetened hemp milk (or almond milk)

1 cinnamon stick

1 blade mace

1 1/2 cups brown basmati rice

1 tablespoon of vanilla extract, or seeds from 1 vanilla pod

8 cardamom pods

1/3 cup organic sugar

1/2 cup sliced almonds

1/2 cup dried apples

1 cup water (if needed)

The process is quite simple. Heat the milk, cinnamon stick and mace to a simmer in heavy bottomed 6 or 8 qt pot. Stir in the rice and vanilla extract. Keep at low heat for about 40 minutes. Stir occasionally to ensure the rice doesn't stick to the bottom of the pan and that the milk does not boil up. 

Crush the cardamom pods, discarding the pod and keeping the seeds. When the rice, as Ms Dahl puts it, "looks like a soupy milky risotto" stir in the sugar, cardamom seeds, almonds, and dried fruit. 

Cook on very low heat for another 10 minutes. If it gets too dry, add water or more milk. The rice will be tender when done. Past the al dente stage. If it still has a bite, it needs more cooking. 

It is lovely served on its own, or with fresh fruit or even jam. 

This is a very lovely desert since you can make it ahead, and keep it in the oven or on top of the stove and heating it up when dessert comes around. It also makes a good breakfast. 

This pudding is so yummy, I had to resist eating it all while I was taking these pictures before book club. I wish Sophie was my friend, if you are looking to make somebody a friend, you made them some rice pudding, it will win them over. Seriously.

Old Fashioned Morning: Attempted Fig Pancake, Recipe circa 1845

I love love love reading old cookbooks. Lets be honest they can be tricky to cook from. Sometimes they are recipes big enough to feed an entire boarding school or made all of butter and beef fat. And there are rarely enough green vegetables. But such fun all the same. I just bought this gorgeous reprint of Florence White's Good Things in England which aims to celebrate the history of British cooking. The real roots of British cooking are milk, butter and flour it seems. (read more of what I found in the book here). I had to give one a try. Considering the fridge was pretty bare and breakfast was wanted rapidly, from my limited options I tried this funny Apple Fraize or Froise. Its a pancake type of dish, see the process in photos below; simple enough with a messy outcome!

I followed the recipe, you can read it at top. From Good Things in England by Florence White. Using figs instead of apples. Since I had no apples. Also, I used part buttermilk, which wasn't right either. I am too independent. And I make do.
It wasnt bad, a rustic sort of stuffed pancake. I don't think ill make it again. But I might try, and if I do, I would use a small personal sized frying pan for each portion instead of one enormous 8 inch plate sized pancake. It did not stick but was unwieldy to flip and it might cook better (on medium low) if smaller.
Adventures!

Blueberry Grunt with Vegan Oatmeal Dumplings

Blueberry Grunt with Oatmeal Dumplings

A grunt is an unfortunate name for what it is. It is associated with slumps, cobblers and brown bettys. All are sorts of long forgotten American country style fruit desserts. Im still not sure what a slump is, but I have learned what a grunt is. Basically is is dumplings steamed in fruit. Lets be honest, who doesn't just love dumplings?

I do, I do!

Grunts are perfect for summer desserts because, you don't have to turn on the oven! They are cooked in a pot on the stovetop, and all in about 15 minutes on mostly low heat. Even on the hottest of days that is doable. Much better than cranking up your oven for an hour in July.

Making millet and oatmeal dumplings

It is quite similar to a biscuit cobbler, the dumplings are the consistency of the underside of the biscuits, without a crunchy top. It goes well with ice cream too. 

Once you have made one, the whole concept and recipe are easily adapted to other fruits and even messing with the dumplings themselves. I made these today from millet flour and oatmeal for a lot of nutritional value. The traditional recipes are always made from regular flour. And I have made them with quinoa flour and even corn flour (which is delicious). AP gluten free baking flour or buckwheat would be good too. 

You will see in the photos I added in some pitted cherries I had laying around needing to be used and lime zest, since this week the limes were cheaper than the lemons. The prices of citrus fruit has gone crazy this summer, so I am always sure to get the most out of what I have, both zest and juice!

Blueberry Grunt with Oatmeal Dumplings

For the fruit base:

4 cups blueberries

zest of 1 lime or 1/2 lemon

1/4 cup maple syrup

1/2 cup water

pinch of sea salt

For the dumplings:

3/4 cup millet flour (or all purpose flour)

1/2 cup rolled oats

1 Tablespoon Coconut flour

2 teaspoons baking powder

1/4 teaspoon sea salt

Grated fresh nutmeg (about 1/4 tsp)

zest of 1 lime or 1/2 lemon

2 Tablespoons grapeseed oil (or canola)

1 teaspoon vanilla extract

1/3 cup almond milk

Mix the ingredients for the fruit base in a medium saucepan which has a well fitting lid. Mine is about 8 inches across, it would be find in a 6 inch pan also. Nothing much larger. 

Measure the dry ingredients for the dumplings into a bowl or glass measuring cup. Measure the wet ones into another. Mix them together with a fork, so all the dry spots are incorporated. It will be a stiff and rather crumbly mixture. 

Put the pot of berries on the stove, turning the flame to high. Hang around for the minute or two until it begins to boil. Give the fruit a good stir and turn the heat down to a bare simmer. Simmer for 3 minutes. (if using harder fruit like apples or rhubarb, simmer for 5 minutes). 

Take the dumpling batter and drop dollops of it all over the top of the fruit. A spoon is helpful here. When all the dumpling batter is set, put on the lid, nice and tight. Set a timer for 15 minutes, and make sure the heat is at the lowest simmer setting. Now you can walk away to do important things for 15 minutes. 

When the timer begs you to return, take off the lid, and voila! Boiling fruit seeping through risen dumplings. Allow to cool just a bit before tucking in, it should be eaten warm. Clearly vanilla or ginger ice cream would be fun. Thick cream or coconut milk poured over would be cool too. You can even eat is as breakfast!

Notes on Re-heating: best reheated in the same pot, with lid on, for about 5 minutes on medium low heat. Until the fruit just boils again and it is warm through. Microwave would probably be good too.

Notes on using Frozen Berries: Totally yes. Instead of 1/2 cup of water, use 1/4-1/3 cup. You can put the frozen berries directly into the pot and onto the heat. It will take longer to come to a boil, from then on follow the same steps.