I feel like I’m all over the map this morning! Can’t get it together on what to include in this week’s recipe column. Decision made: all three from a cookbook, to a bar and then a gluten-free recipe.
First: a cookbook for the collector or first time cook. The salads and dressing recipes are awesome. They work. I make the dressings all the time and they keep well in the fridge. My favourite is Mandy’s House and Green Goddess.
The cookbook is called ‘Mandy’s Gourmet Salads: Recipes for Lettuce and Life’ by Mandy Wolfe, Rebecca Wolfe and Meredith Erickson. Second: A recipe for the holiday season that is a little bit different. Grapefruit that adds tang!
Bars and squares are go-to desserts for holiday goody trays because they are often easier to bake than cookies. Remember to use parchment paper so you can lift out the cooled bars and cut them up with no fuss.
3/4 cup butter softened
2 1/2 cups sugar
1/4 tsp salt
2 1/4 cups all-purpose flour
3 Tbsp finely grated grapefruit zest
1/3 cup grapefruit juice
2 Tbsp lemon juice
1 tsp baking powder
2 tsp icing sugar
In a large bowl, beat together butter, 1/2 cup of the sugar and salt until light and fluffy; stir in two cups of the flour, one cup at a time. Press into bottom of parchment paper-lined 13- x 9-inch pan. Bake in 350°F oven until golden, 35 to 40 minutes. Let cool slightly.
Meanwhile, in bowl, beat eggs with sugar until pale and thickened, about five minutes. Beat in grapefruit zest, grapefruit juice and lemon juice. Stir in remaining flour and baking powder. Pour over crust, smoothing top.
Bake in 325°F oven until centre is set but jiggles slightly, 25 to 30 minutes. Let cool in pan, about an hour. Lift out onto cutting board; cut into bars. Before serving sprinkle with icing sugar.
*Make ahead: layer between waxed paper in airtight container; refrigerate for up to five days.
Third: A recipe that is gluten-free, actually tastes awesome and doesn’t use any sugar. The muffins are loaded with all sorts of healthful goodness. A required taste without the sugar but I always say “mind over matter.”
Morning Glory Muffins
I added an extra banana, switched to walnuts from pecans and cut up dried figs instead of the raisins. To make the muffins nut-free use sunflower seed butter or tahini. Use pumpkin or sunflower seeds instead of nuts. *Make a double batch, they keep well.
1 cup mashed bananas (2-3 large bananas)
3 large eggs
3 Tbsp coconut oil, melted
1/4 cup coconut milk or your choice
1/3 cup creamy almond butter
1 tsp pure vanilla extract
1/3 coconut flour
1 tsp ground cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded carrots
1/2 cup chopped pecans or your choice
1/3 cup raisins or choice of dried fruit without sugar
Preheat the oven to 350°F and line 12 cups of a muffin tin with paper liners or grease with coconut oil.
In a large mixing bowl mix together the mashed bananas, eggs, coconut oil, milk, almond butter and vanilla until fully combined.
Add the coconut flour, cinnamon, baking soda, baking powder, salt, shredded carrot, nuts and raisins. Mix gently together.
Divide the batter among the prepared muffin cups. You can fill them about two-thirds or right to the top. They will not rise. Bake for 16 to 19 minutes until a toothpick comes out clean and the top springs back when pressed with your fingertip.
Let them cool for 10 minutes before taking them out to cool on a wire rack.
Store on the counter in an airtight container for two days, or a week in the fridge, or three months in the freezer.