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Tag Archives: walnuts

oatcakes

30 Wednesday May 2012

Posted by Delena Rose in cook, whole grains

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Tags

breakfast muffins, coconut oil, muffins, oat cakes, oatmeal, rolled oats, walnuts, wheat-free

Another fantastic recipe from Heidi Swanson’s super natural every day cookbook. These are excellent as breakfast muffins as they are quite filling. I also love the taste of the coconut oil in these.

Oatcakes

3 cups rolled oats

2 cups spelt flour (or whole wheat pastry flour)

1/2 teaspoon aluminum-free baking powder

2 teaspoons fine-grain sea salt

1/4 cup flax seeds

3/4 cup chopped walnuts, lightly toasted

1/3 cup extra-virgin coconut oil

1/3 cup unsalted butter

3/4 cup maple syrup

1/2 cup natural cane sugar

2 large eggs, lightly beaten

Preheat oven to 325 degrees (F). Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup and sugar and slowly melt together. Stir until the butter melts and sugar has dissolved but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir with a fork, add the eggs and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple of minutes. Then run a knife around the edges of the cakes and tip them onto a cooling rack. Serve warm or at room temperature. Yield: 1 dozen oatcakes.

Resource:

Swanson, H. (2011). super natural every day: Well-Loved Recipe From My Natural Foods Kitchen. New York: Ten Speed Press.

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celery soup with walnuts and blue cheese

14 Wednesday Mar 2012

Posted by Delena Rose in cook

≈ 2 Comments

Tags

blue cheese, celery, celery soup, onion, pine nuts, potato, soup, vegetable soup, walnuts

I love this vegetable soup with its unexpected crunch of toasted nuts and salty kick of blue cheese!

Celery Soup with Walnuts and Blue Cheese

1 tablespoon olive oil or butter

1 onion, chopped

5 large stalks of celery, sliced

3 potatoes,  peeled and diced

4 cups (1 liter) organic chicken or vegetable stock or water

1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)

1 teaspoon salt

½ teaspoon pepper

½ cup freshly toasted walnuts, chopped (or pine nuts)

½ cup mild blue cheese, crumbled (rind removed)

Heat oil in a large pot on medium heat. Add onion and cook until tender, about 8 minutes.

Add the celery and cook for 5 minutes. Add the potatoes, stock, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes.

Puree the soup. If soup is too thick, add a little more stock or water. Taste and add more salt and pepper if desired.

Ladle soup into bowls. Sprinkle each bowl with walnuts and cheese. Enjoy!

Resource:

Stern, B. (2003). Bonnie Stern’s Essentials of Home Cooking. Toronto, ON: Random House, Canada.

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West Haven Date Bars

10 Tuesday Jan 2012

Posted by Delena Rose in cook

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Tags

bake, chocolate chips, cocoa, date bar, dates, dessert, dried fruit, pecans, snack, walnuts, West Haven Date Bars

I like dates and am trying to incorporate more dried fruit into my diet. This date bar recipe was a real find as it is quite different from the ‘Fig Newton’ style of date bar. Instead, this is a moist, chocolately treat!

 West Haven Date Bars

1 cup boiling water

1 cup pitted dates, chopped

½ cup butter, softened

1 cup sugar or natural sweetener of your choice

2 eggs

1 teaspoon vanilla

1-1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon baking soda

1 cup semisweet chocolate chips

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees (F). Lightly grease a 13x 9-inch pan. Pour boiling water over the dates in a small bowl and let stand until cool.

Cream butter and sugar in large bowl. Add eggs and vanilla; beat until light. Blend in flour, cocoa and baking soda to make a smooth dough. Stir in date mixture. Spread batter evenly in prepared pan. Sprinkle chocolate chips and nuts over the top.

Bake 25-30 minutes or until center feels firm. Cut into 2x 1-1/2 inch bars while still warm. Makes about 3 dozen bars.

Resource:

Ojakangras, B. (1990). Chocolate Lover’s Cookies & Brownies. Publications

International Lmt.: Lincolnwood, Illinois.

 

 

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