Category Archives: dessert

Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting

07 Friday Nov 2014

Posted by in breakfast, dessert, Events, gluten-free, homemade gifts, seasonal

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DSCN4017Food:

Spiced Apple Zucchini Cupcakes (Muffins) w/Chai Butter Cream Frosting
makes 12-16

(In my picture below I didn’t have cupcake liners when I photographed these muffins, I HIGHLY recommend that you use them!)

2 1/3 c. flour (I use a combo of 1 c. buckwheat flour, 1 c. oat or rye flour and 1/3 c. coconut flour)

2 t. baking soda

2 t. cinnamon

1 t. allspice

1 t. nutmeg

1 inch ginger, peeled and grated

½ t. salt

3 local eggs

1 c. local honey

1 c. coconut oil

1 – 1 1/2c. zucchini grated (you could sub carrots)

1 c. apple, grated

1 ½ c. walnuts, toasted and chopped

Directions:

1. Pre heat oven to 350 degrees, line a muffin pan with liners. Sift all the dry ingredients together in a large bowl and set aside.

2. In a small saucepan melt the coconut oil and honey together until just melted, to not over heat or bring to a boil. Remove the mixture from the heat and let cool just a bit, whisk in eggs one at a time.

3. Add the wet mixture to the dry ingredients, add the fresh ginger and whisk just to combine.

4. Add the grated zucchini and apples, fold into the mixture. Add the walnuts and fold them in until well blended.

5. Scoop the mixture into the prepared muffin tin and place in the warm oven. Bake for 30-35 or until a toothpick comes out clean. Let cool.

Chai Butter Cream Frosting

1 c. butter, room temp

¼ c. half and half (I think I used my homemade cashew milk)

2-4 c. powdered sugar (I use less sugar because I like my frosting a little more buttery than sugary, your preference)

½ t. cinnamon and ginger (you can use fresh ginger)

¼ t. cardamom and cloves

pinch of salt

Directions:

1. Using a standing mixer or hand held mixer blend the butter, half and half and spices until mixed.

2. Add the powdered sugar 1 c. at a time until desired frosting consistency is reached.

3. Frost the cupcakes!

DSCN4000DSCN4002DSCN4004DSCN4008 Love:

If you can believe it I still have zucchini from my garden! I thought I had planted a cucumber plant but it ended being a zucchini plant, I was overwhelmed with the abundance that just ONE plant yielded. I now know why people gift those tenacious little buggers and just like everyone else I was scrambling to find something to do with them.

Since I had all that zucchini and apples were starting to show up at my Farmers Market, these muffins where my solution to the seasons changing, utilizing what I had and the need to bake something warm and comforting.

Here’s the real deal, these are a muffin recipe that can be tricked out with butter cream frosting and passed off as a cupcake! Sneaky right? They are perfectly delectable on their own, so much so that my friend is making these for her new bakery. They are perfect with tea or coffee, a co-pilot for your green smoothie, and they are totally gluten-free! Equally as impressive frosted and served to your book club or child’s birthday party. ENJOY!

 

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Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits

24 Friday Oct 2014

Posted by in breakfast, dessert, gluten-free, Snack

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DSCN3960Food:

Oat Free Granola makes 7 cups

1 c. each- shelled pistachios, sunflower seeds, raw almonds, raw walnuts, macadamia nuts, raw pumpkin seeds, tart dried cherries (mine are local)

2 t. salt (I use celtic gray salt, use something besides table salt)

2 t. cinnamon

1/2 t. fresh grated nutmeg

1/2 c. local honey

2 T. coconut oilDSCN3991Directions:

1. Pre-heat the oven to 350 degrees. Prepare a large baking/sheet pan by lining it with a piece of parchment paper or a silpat.

2. In a small saucepan melt the coconut oil and honey together, do not boil. Add the salt, cinnamon and nutmeg to this mixture. Set aside to cool just a bit. In a large mixing bowl combine all the nuts and seeds, then pour the honey mixture over the nuts and mix well. Pour the coated nut mixture onto the prepared sheet pan.

3. Place the baking sheet into the oven and bake for 30 mins. Stir the mixture a few times during the baking.

4. Take granola out of the oven and let the nuts cool just a bit and then add your tart dried cherries and mix well. Let cool completely and store in an airtight container.

DSCN3959DSCN3995DSCN3997Seasonal Fruit and  Local Goat Yogurt Parfaits serves 1

3/4 c. local goat yogurt (I use Drake Family Farms)

1 T. chia seeds (whole or ground)

1 T. local honey (Clifford Farms) or pure maple syrup

1/2  local apple, cored and chopped

1/2 local pear, cored and chopped

1/4 c. pomegranate seeds

1/3 c. oat free granola

optional: 1 T. coconut butter, ground flax seeds, bee pollen, nut buttter

Directions:

1. In a tall glass container (preferably with a lid for easy transport) start by pouring the yogurt into the bottom of container, next add the chia seeds and honey or maple syrup, stir to combine.

2. Next add your fruit and then top with the oat free granola and coconut butter if using. Store in the fridge to take to work or EAT immediately! Do it all over again tomorrow.

DSCN3978DSCN3979DSCN3981DSCN3977DSCN3983Love:

This part of my blog is the hardest for me! Sometimes I wonder, does anyone even care? Aren’t most of you just here for the food anyways? I don’t want to ramble on about nothing just to fill space.

Blogging is a funny thing, its takes quite a lot of time to stage, cook, photograph and then blog the whole recipe process. This is not my job, I don’t get paid, I do it because I want to share the food and recipes I love using local seasonal ingredients.

I consider myself a creative person but creatively I have been in a slump! This explains why I was MIA all summer. I was probably harder on myself than anyone else for being missing in action but it is important for me to work from an organic place and share what comes naturally. Being able to share all that happens in my kitchen would be impossible!

This oat free granola is inspired by my friend Vanessa, it’s easy to throw together using your favorite nuts and dried fruit. I’m partial to the local tart dried cherries I find at the farmers market from Woodyatt Cherry Farm, but I have used dates as well. While you are at the farmers market pick up apples, pears and Drake Family Goat Yogurt, breakfast will be a breeze. Make sure and stock up on the tart dried cherries so you’ll have them all winter to make this yummy granola. ENJOY!

 

Gluten-Free Coconut Cornbread Trifles w/ Fresh Starwberries, Lemon Curd and Coconut Whip Cream

09 Friday May 2014

Posted by in cake, dessert, gluten-free

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Processed with VSCOcam with f2 presetFood:

Gluten-Free Coconut Cornbread Trifles w/ Fresh Strawberries, Lemon Curd and Coconut Whip Cream serves 16

Coconut Cornbread muffins:

1 ½ c. corn flour

½ c. coconut flour

1/3 c. unsweetened coconut flakes

½ c. local honey

½ tsp. xantham gum (not vital)

1 T. baking powder

½ tsp. salt

1/3 c. coconut oil

¼ c. ghee (clarified butter)

2 local eggs

½ c. creamed coconut

7 oz. canned coconut milk, placed in fridge overnight (plus two cans of coconut milk, placed in the fridge as well= 3 cans total)

½ tsp. coconut extract

Directions:

Side note: When removing the coconut milk from the can place the coconut fat that has surfaces to the top in a separate bowl and just use the liquid. Place the unused solid coconut fat back into the fridge for making vanilla the coconut cream for this dessert.

1.  Pre-heat the oven to 350 degrees, line sixteen cupcake tins. In a large bowl sift together the corn flour, coconut flour, xantham gum, baking powder, and salt. Next add coconut flakes. Set aside.
2. In a medium saucepan over low heat mix together honey, coconut oil, ghee, creamed coconut and coconut milk until smooth, DO NOT LET MIXTURE BOIL. Take mixture off the heat and let cool. Next whisk in the 2 eggs and coconut extract. Combine the wet and dry mixture, stirring just to combine. Fill each cupcake tin with an even amount of the batter. Bake for 8-12 mins or until a toothpick inserted in the middle of one of the cupcakes comes out clean. Let cool.

Lemon Curd:
Adapted from Alton Brown

5 local egg yolks
1 cup sugar (I used local honey)
4 organic lemons, zest and juiced
1 stick butter, cut into pats and chilled (I used ghee)

Directions:

1. Add enough water to a medium saucepan to come up about 1-inch on the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
2. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Fresh strawberries:

4 lbs fresh strawberries, hulled and sliced
1 c. fresh mint, chopped
2-4 T. raw sugar
2-4 T. honey wine vinegar local, use any sweet vinegar you have)
Pinch of salt

Directions:

1. Place the slices strawberries and mint in a medium-sized bowl. Sprinkle over 2 T. sugar and 2 T. honey wine vinegar to start. Toss. Let sit until juice has started to form on the bottom of the bowl. If you want more juice use the other 2 T. of the sugar and vinegar. Set aside.

Vanilla Coconut Cream:

Reserved coconut fat from 3 cans of coconut milk
1 fresh vanilla bean, scraped (or 1 tsp. vanilla extract)
2- 4 T. pure maple syrup or honey
Pinch of salt

Directions:

Whip all the ingredients together using a standing mixer or hand mixer. Taste for desired sweetness. Place back in the fridge until ready to use.

Putting it all together:

1. In a half pint mason jar, start by cutting a muffin in halves length wise, crumble one half into the bottom of the jar. Next add a spoonful of the strawberries and a little juice, next add a spoonful of the lemon curd, next a layer of coconut cream. Then crumble the rest of the muffin over the already layered ingredients and layer one more time ending with the coconut cream. Garnish with a slice of strawberry. EAT!

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888Love:

This recipe was the star of the show last month, I made it three times! The first attempt was to test my idea and have my husband and girlfriends try it and give me some honest feedback, trust me they were happy to lend their taste buds and gave me really good info going forward. The second time making this was for a Welcoming Dinner at a photography retreat hosted by the lovely Brooke Davis of Blush Photography, it was a total hit. The third and final making of this dessert was at my seasonal cooking class for Slow Food Utah and Wasatch Community Gardens at Harmon’s City Creek, my students loved it! Phew, I’m tired just typing all of this! My students added that blueberries would be a great swap for the strawberries and would pair nicely with the lemon curd (why didn’t I think of this?!). You would think I would have had time to photograph the whole process, but sadly I didn’t. Between my day job, teaching classes and personal chef work it was all business last month, so I am hoping you give me a pass and just enjoy this recipe!

This dessert is more involved than most of my recipes but TOTALLY worth it, I worked really hard to get this just right!

Here are some tips and tricks:

1. The lemon curd can be made up to two weeks ahead.

2. The coconut cornbread muffins can be made a day ahead.

3. Make sure to buy FULL FAT canned coconut milk, and don’t forget to store it in the fridge.

4. Buy organic strawberries and let that be the last step before putting these trifles together.

5. Rhubarb curd would also be delicious and swapping blueberries for strawberries would be genius. Thanks Deb Mace for the idea!

I had so much making this dessert (three times!), but even more fun watching everyone else enjoy it. Good luck, and let me know if you attempt to make this, ENJOY!

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Persimmon Date Bars- For Sadie

26 Tuesday Nov 2013

Posted by in cookies, dessert, gluten-free, vegan

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I am dedicating this post to my dear friend and fellow TBC (Tall Bitches Club) Sadie. A couple of weeks ago I got an unexpected package delivered to my house, when I brought it inside and saw Sadie’s return address I thought it was one of her cool paintings (that came later!) but then I saw the word “Perishable” all over the box, it was a whole box of persimmons from the tree in her backyard in California! I was speechless (hard to believe, I know) and excited beyond believe, a whole BIG box of persimmons, do you know how much these babies are at the grocery store? A lot! It took me just a bit to come up with the perfect recipe for Sadie and her family, so in the meantime we enjoyed them for breakfast. These bars are completely decadent and sweet but there is a little a secret… they are totally gluten-free and vegan! This means everyone can enjoy them, including my thoughtful amazing friend Sadie. I’m lucky to have her in my life and you’ll be lucky to have this recipe. ENJOY!

About Sadie:

1. Sadie is sweet, tender and soft spoken but if you mess with her she’ll kick your butt!

2. The story about how her and her husband JD met and fell in love is one of my favorite stories, and when I hear the song “At Last” by Etta James I instantly think about them.

3. She’s not only a terrific friend but she’s a TERRIFIC MOM to some of the sweetest, most polite and loving little girls you’ll ever meet.

4. She’s the kind of friend who just knows when you are having a bad day and will sent a “you doing okay friend?” text. I miss her tons.

IMG_4235Food:

DSCN3563Persimmon Date Bars makes 18 bars

Filling-

2 T. local honey

3 large persimmons, diced

1 1/2 c. Medjool dates, pitted and chopped

1 lemon, zest and juice

DSCN3610Crust-

2 1/2 c. oats flour (I grind oats in my blender to make the flour)

1 c. walnuts, chopped

1/2 c. sucant (or any sugar you have)

1 c. coconut oil

2 tsp. cinnamon

1 tsp. real salt

DSCN3567Directions:

1. Pre-heat the oven to 375 degrees. Place a small saucepan over medium heat, add all of the filling ingredients except the lemon zest and cook until tender and soft, about 10-15. Stir a few times to make sure the fruit doesn’t stick to the pan. Take the fruit of the heat and let cool just a bit, add the lemon zest.

2. Line your glass baking (9×13) dish with parchment or rub it down real well with coconut oil. I have done both, I think the parchment might work the best. In a medium bowl add all of the crust ingredients except the coconut oil, you can either cut in the coconut oil with a pastry cutter or your fingers. The last time I made these I accidentally melted the coconut oil, they turned out fine.

3. Spread half to 3/4 of the crust mixture evenly in your prepared baking dish, next spread the filling mixture over the crust. Finish with the remaining crust mixture, distribute evenly.

4. Bake 40-50 minutes, until golden brown on top. Let cool completely, (you can place them in the fridge to speed up the process!) and then slice into 18 bars. EAT!

*Note: I keep mine in the fridge, use a sharp knife when slicing them and be careful pulling out the first one.

DSCN3615DSCN3617DSCN3584Nutrition:

Persimmons:

1. Improves weight loss- lots of fiber

2. Protect and nourish eyes- contain vitamins A, C & K

3. Improves digestive system- they help you poop!

4. Cancer fighting- neutralizes free radicals

5. Detoxify the body- they help clean out the colon

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by in breakfast, dessert, gluten-free, Side dish

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Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

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Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

Peach Date Smoothie

13 Friday Sep 2013

Posted by in breakfast, dessert, DIY, Drinks, gluten-free, seasonal, vegan

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DSCN3245Food:

Peach Date Smoothie serves 2

4-6 fresh local peaches, (I like S&R Fruits, they are located on the north side of the market) peeled, pit removed and chopped

6 Medjool dates, pit removed, chopped (Whole Foods)

4 T. hemp seeds (optional, Whole Foods)

1 vanilla bean, insides scraped (Tony Caputo’s, save the pod for flavoring sugar or syrup) or 1 tsp. vanilla extract

1 c. fresh nut milk or milk of choice (Winder Dairy or Real Foods Raw milk are nice options)

1 tsp. cinnamon

1 T. local honey (I like Clifford Farms)

1 c. ice

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Directions:

1.    Place everything BUT the ice in your high speed blender, blend for 60 seconds or until the dates are well blended. Then add ice and blend again.  Serve in two frosty glasses and ENJOY!

Love:

I was kindly asked again by the Downtown SLC Farmers Market to come up with a peach recipe for their upcoming newsletter, I didn’t even have to think twice about this one. The mister and I have been enjoying this smoothie for the last couple of weeks. It’s a great treat to have after the market on Saturday afternoon with lunch. I am trying to eat as many peaches as I can right now before there gone, I highly recommend you do the same! See you at the market on Saturday.

Corn Pudding and Cashew Vanilla Cream

05 Thursday Sep 2013

Posted by in dessert, gluten-free, vegan

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DSCN3250Food:

Corn Pudding and Cashew Vanilla Cream serves 6

2 1/2 c. fresh cashew milk (soak 3/4 c. cashews in water overnight, drain, rinse, place soaked cashews in blender with 3 c. water and blend until smooth. Place in a glass jar and store in the fridge.)

1/2 c. local honey (I use Clifford Farms, farmers market), if vegan use maple syrup

3 T. non-gmo cornstarch

6 peppercorns

1 fresh vanilla bean, cut in half and scraped (Caputo’s Market)

2 ears of local corn (farmers market)

pinch of real salt (local)

2 T. ghee, if vegan use coconut

DSCN3217Directions:

1. Start by cutting the kernels off the cobs, then cut the cobs in pieces. Place the kernels, cob pieces, 2 c. of the cashew milk, a pinch of salt, peppercorns and scraped vanilla bean (save the insides for the cashew vanilla cream) in a wide saucepan. Over medium heat bring the milk to a boil stirring occasionally, as soon as it starts to come to a boil turn the heat down to a simmer for 10-15 minutes.

2. Pull the cob pieces and the vanilla bean out of the milk mixture, pour the rest of the ingredients into a blender and blend until smooth. Strain the corn mixture through a fine mesh strainer into a bowl, push the mixture through the strainer as well as you can. Discard the solids.

3. Rinse out the saucepan and pour the strained corn milk mixture back into the saucepan over medium heat, add the honey and whisk until dissolved. In a small bowl whisk the cornstarch into the remaining 1/2 c. cashew milk  until dissolved. Whisk the cornstarch mixture into the corn milk mixture. Continue to cook over medium heat until the starch begins to thicken, about 5 minutes. Whisk in the butter. Let cool and then ladle into ramekins. Wrap each pudding so a skin doesn’t form on top. Place in the fridge until well chilled.

DSCN3222DSCN3224DSCN3227DSCN3229DSCN3233Cashew Vanilla Cream

1 1/2 c. cashews, soaked for 4 hours or overnight, drained and rinsed

1/4 c.- 1/3 c. water

1/4 c.- 1/3 c. maple syrup

inside of scraped vanilla bean

pinch of real salt

Directions:

1. Place the soaked, drained and rinsed cashews into your blender or food processor, pulse to break down the nuts. Next add the pinch of salt and inside of scraped vanilla bean, start the motor of whatever machine you are using. While motor is running add the maple syrup and then the water. You want it smooth but not runny. Place in the fridge until chilled. Use this to garnish the Corn Pudding!

DSCN3236Love:

This dessert is gluten-free, dairy free and totally indulgent! Sweet corn is a summer staple during the summer and an it seems that grilled corn was all the rage this year, but I couldn’t pass up this recipe when I was perusing last years fall issue of Edible Wasatch. I thought this was a great recipe to transition from summer to fall, it’s not to sweet and a creative way to extend that sweet summer corn just a bit longer.

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Birthday Plum Peach Tart w/ Lemon Honey Glaze

12 Monday Aug 2013

Posted by in dessert, gluten-free, seasonal, vegan

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Love:

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Every year around my birthday I pick a day in the kitchen that is totally for me. You are probably thinking “isn’t that everyday?” I wish, most of the time I’m working on recipes for a class, getting our meals prepped for the week, planning for a get together or like this week, getting us ready for our annual friend camping trip to Blue Lake.

Yesterday was that day, what I wanted to eat, what sounded good to me. I follow the Sprouted Kitchen on Instagram and last week she posted a Peach Tart and I thought “that looks so fresh and healthy, note to self- make this!” Lucky for me I was gifted plums this weekend at our Downtown Farmers Market and remembered my note to self, “make the tart!”, so that’s just what I did on my special day in the kitchen. I kept some things the same but added a bit of my own, I love the way it turned out.

My birthday wish to all of you is that you have your own special day in the kitchen to make what ever you want, maybe this tart will be on your list. If you want to see what I made all day follow me on Instagram @cosmohippiechef.

Here’s what I did on my special day last year.

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Food:

Birthday Plum Peach Tart w/Lemon Honey Glaze– serves 8

(politely borrowed and inspired by Sprouted Kitchen)

Crust:

9 pitted dates

1 c. toasted pecans

1 cup almond meal

2 tsp. coconut oil

1 tsp. cinnamon

pinch of salt

1. Mix all the ingredients in the food processor until well mixed and when pressed together between your fingers it sticks, if not add 1 T. water at a time until desired consistency is reached. Press this mixture into the bottom of a 9 inch spring form pan. Place the crust in the fridge while you work on the rest.

DSCN3162Filling:

1 c. cashews, soaked overnight, drained and rinsed

2 T. pure maple syrup

3 T. water

1/4 tsp. orange blossom water-TOTALLY OPTIONAL

1 T. vanilla

pinch salt

1. Place all of the ingredients into the food processor, process until really smooth. Spread this mixture over the crust.

Fruit:

4-5 plums (Farmers Market), sliced

2-3 peaches (Farmers Market), sliced

2. I laid the peaches on the outer ring of the tart and then filled in the rest of the tart with the plums.

Glaze:

2 T. fresh lemon juice

2 T. honey (Farmers Market)

3. Lightly heat the lemon and honey in a small sauce pan until well combined, with a pastry brush distribute the glaze over the tart (you may not use all of it). Place in the fridge for a few hours and then EAT! I served mine with some crunchy candied almonds I had in the pantry (the added crunch is a welcome surprise, a tip from Sprouted Kitchen).

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Love Muffins- Vegan & Gluten-Free

02 Friday Aug 2013

Posted by in breakfast, dessert, gluten-free, homemade gifts, vegan

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Food:

Love Muffins- makes 12

8 oz. buckwheat flour or oat flour (you can use your blender or flour mill to grind your own flour, that is what I do, or find at grocery store. Also, I did use my scale to measure the flour. It’s slightly over a cup.)

1/2 c. local honey (I use Clifford Farms)

1 T. baking powder

1/2 tsp. real salt

1 1/4 c. nut milk (I use homemade)

1/3 c. heaping, favorite nut butter (I used Barney Butter Chunky Almond Butter)

1 T. chia seeds mixed w/ 3 T. water

2 T. coconut oil

1 tsp. vanilla

1/4 c. heaping of your favorite jam (I used Amour Spread Raspberry Jam, this would be a great recipe to use your own canned jam)

DSCN3146DSCN3147Directions:

1. Start by pre heating your oven to 400 degrees. Next line your muffin tin with parchment muffin liners, or if you are like me and ran out of liners oil your muffin pan with coconut oil.

2. In a medium size bowl sift together the flour, baking powder, and salt. Set aside.

3. In a small saucepan heat the coconut oil, nut butter and honey until smooth and mixed well. Do not over heat or let the mixture come to a boil. Take off the heat and add nut milk, vanilla and chia seed mixture. Mix. (I was able to skip this step and just mix everything in a bowl with a whisk because it has been so hot!)

4. Add the wet mixture to the dry mixture and fold all of the ingredients together. Don’t overmix.

5. Using a big spoon, spoon the mixture into the prepared muffin tin, only half way. Next, add a teaspoon of jam to the middle of each muffin. Then spoon more of the batter over the jam, fill to the top.

6. Bake for 22 minutes. Let cool and then devour!

DSCN3149DSCN3150DSCN3151Love:

I call these ‘Love Muffins’ for a few reasons, 1. Who doesn’t love nut butter and jelly? 2. I got to use my favorite local jammer Amour Spreads! 3. I have been working on this recipe for sometime and finally cracked it. These are super easy to throw together, are a crowd pleaser and totally worth turning on the oven for. My husband was so happy when he walked in and saw these fresh out of the oven, he immediately shoved one in his face. (Notice in the pic below that one is missing!)

Amour Spreads and I are getting ready to work on a little project together (stay tuned!) and I wanted to make and share these with them. I hope they like how I used their love to share a little love with all of you.

I think these would be amazing with your own canned jam or jelly, you could attach this recipe to one of your jars of jam and give it as a gift. ENJOY!

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Strawberry Rhubarb Cobbler (Gluten-Free)

10 Wednesday Jul 2013

Posted by in dessert, gluten-free, seasonal

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Food:

Strawberry Rhubarb Cobbler– makes a lot!

Crust-

4 c. oat flour

8 oz.  organic ghee, chilled (if vegan use coconut oil)

2 T. baking powder

2 t. real salt

1/2 c. sucant (or sugar of choice)

2 c. organic buttermilk (if vegan use non dairy milk of course)

cinnamon

Filling- (can be cut in half, but don’t cut the crust ingredients in half)

10 c. organic strawberries, hulled and cut in half

5 c. rhubarb, outer skin peeled and chopped

2 lemons, juice and zest

2 T. cornstarch

1 c. local honey

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Directions:

1. Pre heat oven to 400 degrees. In a large baking dish (mine is 10x12x3) place the prepared fruit in the baking dish, add the juice and zest of two lemons, cornstarch and the honey. Mix well to combine.

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2. In a large mixing bowl combine the oat flour, salt, baking powder, sucant and whisk to combine. Next add the cold ghee to the dry ingredients and mix well with your hands (can be done in the food processor as well, make sure not to over mix) until it resembles coarse meal. Next add the buttermilk and fold together.

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3. Spoon the crust mixture over the prepared fruit in big spoonfuls. Sprinkle the top with cinnamon. Place the baking dish on a parchment lined baking sheet before placing it in the oven. Bake for 45-60 minutes, you want the top to be golden brown and the fruit bubbling.

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Love:

Do you ever get a craving for something  and you just have to have it? Well lately this has been happening to me a lot, I know what you are thinking and NO I am not eating for two! But seriously my cravings have been off the charts, insert Strawberry Rhubarb Cobbler. I called the two best bakers I know for help on this one, Gwen Crist the President of Slow Food Utah and my friend and fellow slow foodie Amber Billingsley head pastry chef at Vinto. Originally I was going to make pie but who can bother with crust so Gwen talked me into a cobbler and Amber recently brought a cobbler to our Slow Food Utah book club that almost brought me to tears it was so good! Of course I had to put my own spin on it making it gluten-free, using ghee in place of butter and subbing in my opinion “healthier” sugar. The result was stupendous, the crust was perfect and the honey added a natural sweetness that didn’t over power the fruit. I served it room temp with a dollop of Tahitian vanilla ice cream. This was so fun to make and even more fun to eat, I think my friends at our July 4th get together would concur. Even my picky spoiled husband who doesn’t eat cooked fruit was pleased. If you get a craving for strawberries and rhubarb like me, make this, you won’t be sorry! ENJOY.