Tag Archives: almonds

Recipe: Coconut Macaroons (Gluten Free)

OK, these are *marginally* trickier than my other super-easy cookies, but only marginally, and they are awesome, because I think I may have actually reverse-engineered the macaroons my Oma used to make when I was a child.  They are perfectly chewy and delicious, and basically, I just love glacé cherries, so any excuse to use them is a good one for me.

Enjoy!

DSCN0931

Your Shopping list

2 egg whites
100 g sugar
150 g shredded coconut (not the evil desecrated kind, the kind that comes in long strands)
150 g almond meal
glacé cherries

DSCN0934

Continue reading

Recipe: Almond Cookies with Lemon Myrtle

I’m on a bit of a gluten-free biscuit roll at the moment.  I pretty much have one super-easy recipe, which I vary by switching out the nuts for different nuts, and adding new flavour ingredients.  Done.  In fact, I spent half of yesterday afternoon making variations on this particular biscuity theme – five batches in total – because I am a little bit silly.

Exhibit A: some of the biscuits I made yesterday.  Some.  Only some.

You could probably do this just as well yourself.  Assuming that you are also silly. But I’m quite pleased with the way the flavour worked for these ones, so I’m recording the recipe here for my use, if not for yours.

DSCN0939

Your Shopping List

200 g almond meal
1 egg
1 tsp lemon myrtle (you want this in a powdered form, not a form which is leafy for tea)
50 g sugar
mixed peel or pine nuts (optional, for garnish)

DSCN0938 Continue reading

Recipe: Strawberry Gum and Macadamia Biscuits (Gluten-Free)

Hello!  I’m back!  The Centenary Games are all over but the shouting (alas, there is quite a bit of shouting still), and I am actually getting to do things like come home from work on time and then SLEEP.  During which time I dream about the Centenary Sports Carnival and its controversies, but hopefully this too shall pass.

One of the more unfortunate side effects of not being at home much for months and months and months and not being in any fit state to think or do anything creative when I was has been the insane buildup of random stuff all over my kitchen.  I am too terrified to tackle the pantry just yet, but today I went through the fridge and started going through the mess on the benchtops and kitchen table.

The result?  The discovery that I had about twelve open packets of nuts of various varieties in numerous degrees of fullness, as well as an inordinate amount of butter and the last little bits of a truly ridiculous range of chocolates (some from Easter, some from Christmas, some from zombie Catherine making ill-advised purchases when there were specials at the supermarket).

Obviously, the only response to this situation was a nut- and chocolate-centric baking frenzy, and so this afternoon, I have made four kinds of biscuits, three batches of my brownie packet mix (each featuring a different collection of chocolate odds and ends), and some rather decadent-looking raw chocolate lava cakes that will be tonight’s dessert.

DSCN0910

(And now I have no desire whatsoever to make dinner, for some reason.  Who would have imagined this?)

Anyway, the good news for this blog is that three of those recipes were brand spanking new ones (where on earth did that saying come from, anyway?  I have a feeling that if I try Googling this, I’m going to see things that I cannot unsee, so I think I’d better leave well alone), which means that you have three gluten-free biscuit recipes coming soon to this blog.  Huzzah!  And one of them is vegan!  Double huzzah!! And two of them are really, really easy, fast ones, too!  Triple huzzah!

Yeah, I’m a little manic right now.  Hi!

These biscuits fall into the super-easy category, once you find the strawberry gum in the first place.  This is an Australian native ingredient – a eucalypt with a strawberry scent to it.  I got mine from Peppermint Ridge Farm, who visit a number of Farmers’ Markets around Melbourne.  Herbie’s Spices also stock it, though I think their herb had a milder flavour than the one I used.  I recommend adjusting the recipe to taste – it tastes pretty much the same uncooked as it will cooked, though the herb fades slightly in the oven.

I’m super happy with this recipe.  It tastes like nothing I’ve ever baked before, and it is both simple and delicious.  Also, the biscuits come out an attractive shade of pale green.  I think I’ll be using these in my Christmas hampers…

IMG_9217

Your Shopping List

100g macadamias
100g almond meal
1-2 tsp powdered strawberry gum leaves (check the taste before adding the second teaspoon)
50 g sugar
1 egg

Continue reading

Recipe: Ridiculously Decadent, Sin-Black Biscuits for Purim

OK, so the first thing you will notice about this post is that it isn’t Purim.  (Perhaps I am overestimating my readers’ grasp of just when all the Jewish festivals are, but then again, since my readership is full of bakers, and Purim always seems to me as a religiously-mandated excuse for baking – you’re supposed to make little baskets of biscuits and give them to people, this is the festival I would make up if I made up festivals – my chances might be better than I think.)

The second thing you will notice about this post is that my last sentence went on and on and on and on and on…

The reason for both these things is Project Grants.  They are due tomorrow.  There were 19 of them in my group, plus a few little Cancer Council and Cancer Australia bagatelles, and I have been reading them.  And proof-reading them.  And, occasionally, inserting sarcastic marginalia into them.  This has been phenomenally time-consuming, and has probably not improved my ability to write sensible sentences.  Next week, we have fellowships, the week after that we have more fellowships, then there is Easter, at which point I will escalate my current insane Lenten singing schedule into something that borders on the impossible, or at least the highly improbable, after which we have more fellowships, a grant report, two events that I am running in late April, and a Program Grant due in May.  And a concert the day before the grant goes in.  Hooray!

All of which is a very long way of saying that yes, I’m cooking, yes, I’m thinking about food, and yes, I’m even making up recipes.  But sometimes it’s going to take me a few weeks to write them down, because, as you may by now have grasped, I am hardly ever at home, and when I am, it is for sleeping.

IMG_8485

Anyway, back to these cookies, because these cookies are awesome.  They are basically a riff on some cookies in Claudia Roden’s Book of Jewish Food, only I changed virtually all the ingredients.  As you do.  But they are still sort of the same cookies, in texture, personality, and, most importantly, in their really, really spectacularly easy method.

Also, they really do look coal-black when they go into the oven.  It’s rather awesome.

These cookies take about ten minutes to put together, and then 25 minutes to cook, and they would probably keep very well if I didn’t have hungry scientists who don’t give anything the opportunity to keep well.  Claudia Roden says that the original biscuits keep well, and that’s good enough for me.

As are these delicious, chocolatey, ever-so-slightly boozy biscuits.

Your Shopping List (makes about 16 little cookies, if I recall correctly)

100 g almond meal
100 g hazelnut meal
50 g dark, dark cocoa
75 g caster sugar
1 egg
2 tablespoons brandy (make sure you roll the R when you say it, it’s that sort of biscuit)

Continue reading

Recipe: Accidental Teff Gingerbread Brownies

I freely admit, this recipe did not start off as brownies.  I had been given some Teff flour, originally with bread in mind, but my wrist ganglion won’t really let me knead dough at present, so that was just not going to happen.  So then I  was planning to make cookies, on the generally sound principle that when experimenting with a new kind of flour, cookies are a fairly safe bet (they are small enough to maintain structural integrity even with a fairly non-sticky flour).

But then I realised that I kept on using things in measures of 1/3 cup, and I got all excited about making a recipe based on everything going in 1/3 cup measures and had to keep going come hell or high water… and then I realised that this recipe wanted a bit of a gingerbread personality, which means treacle instead of sugar, and then with oil replacing the butter (and I still don’t know why I did that, given that I then went and replaced the egg with yoghurt, so it isn’t like this recipe is dairy-free in any case), the whole batter started looking very cake-batter-ish, and indeed, soon took on that shiny texture I associate with brownies.

I know when I can argue with a recipe, and I know when a recipe is going its own way.  This recipe knew what it wanted, and I did not have the strength of will to stop it.

The result?  Well, it’s somewhere between brownie and cake.  Teff flour, it turns out, has quite a distinct flavour – wholemeal and nutty and something else I can’t quite identify.  It is also a little on the powdery side, though the denseness and moistness in the cake rescue it somewhat.

But do you know what’s really weird about this brownie? It tastes like a rum and raisin brownie with walnuts, despite containing none of those ingredients.  Bizarre.  Don’t get me wrong – the flavours are lovely.  They just aren’t the ones I was trying to put into the cake…

As culinary experiments go, I think it’s a success.  Though if I were writing this up as a paper, I’d probably fudge my initial aims and hypothesis a bit, to match my results.

(Come to think of it, I wrote more than one history paper as a student where I had to go back and re-write my introduction once I was done, because during the course of writing, I had argued myself around to a completely different point of view.  So perhaps this brownie is actually an essay about Eleanor of Aquitaine.  Stranger things have happened.)

Your Shopping List

1 1/3 cups Teff flour
1/3 cup almond meal
1/3 cup cocoa powder
1/3 cup white sugar
1 tsp baking powder
1 1/2 tsp gingerbread spice (ginger, cinnamon, nutmeg)
1/4 tsp dried orange peel powder (optional, or use zest of one orange)
1/3 cup canola oil
1/3 cup coconut oil, melted
1/3 cup yoghurt
1/3 cup treacle
1/3 cup chopped dried apricots
1/3 cup chopped dark chocolate
1/3 cup chopped glacé ginger

DSCN0488

Continue reading

Recipe: Christmassy Almond Butter Cookies (vegan and gluten free and almost healthy)

Ah, December.  No matter what I do, it seems to get away from me, and this year, more than ever.  I wound up doing most of my Christmas Baking last weekend – all day on Sunday, in fact – and only got my Christmas letters written and posted this morning.  Oops.  But since I am now officially On Holiday, I can actually start writing down the recipes I bookmarked in my head to put on this blog before Christmas.  So long as I’m quick about it…

This recipe was one I made last week.  I have what I would like to call an annual tradition, though in fact I don’t manage it nearly often enough, of baking up a storm a bit before Christmas and then going around to all the departments on Levels 1 and 2 (the professional services departments), delivering goodies and thanks to all and sundry.  And writing this, I’ve just realised that I never did get to Engineering.  Drat.  I dropped by twice and they weren’t there.  But that’s still a bad miss. 

DSCN0239

Anyway, I tend to try to make things that are large on output and low on effort, which is to say, lots of shortbread and mince pies and ginger biscuits.  But I also like to make sure there are some things in the mix which are vegan and gluten-free, and others that are nut free (so far, fortunately, I have not acquired any individual colleagues with more than two of these three requirements).  This year, the shortbread was egg and nut free, so my gluten-free and vegan biscuits were my chocolate tahini ones, and these little bites.

These almond butter biscuits are just barely sweet.  They really only have three main ingredients, after which you can flavour them according to your liking.  The quinoa flour and almond butter make them high in protein, and the agave nectar makes them fairly low in glycaemic index.  But they do, I think, want that little bit of glacé or dried fruit, or something sweet, to take them out of the health food category and into a more festive arena…

DSCN0288

Your Shopping List

150 g almond butter, unsweetened
100 g quinoa flour2-3 tbsp agave nectar
glacé cherries or glacé ginger or jam, or see variations for more suggestions

Now what will you do with it?

Pre-heat the oven to 165°C, and line a baking tray with baking paper.

Combine the almond butter and quinoa flour in a bowl.  Add two tablespoons of agave nectar and mix in.  Taste for sweetness, and check the texture – you will find that it is extremely crumbly at this stage, so you will probably want to add another tablespoon of water or another tablespoon of agave nectar, according to taste.  Basically, you do want a relatively crumbly dough, but it needs to be something you can form into a little ball and make a thumbprint in it.

Do so, making the biscuits fairly small – if you make a circle of your thumb and first finger, that’s the size of the ball you want.

Press half a glacé cherry, or a sliver of glacé ginger, or a little dollop of jam into the thumbprint in each biscuit.

Bake for 12-15 minutes, or until the biscuits are golden and firm.

Serve to your deserving colleagues!

DSCN0237

Variations

I have so many ideas!  Firstly, if you were someone who liked peanut butter, I’ve seen an amazing looking honey and cinnamon peanut butter at the shops.  Now, I think peanuts are basically demonic, and honey isn’t very vegan, but if this is your idea of fun, I suspect it would be a great substitute for the almond butter.  You may need a little more or less quinoa flour to get the texture right, so fiddle around and see.  Macadamia butter or pistachio butter would also work.

You could roll these little biscuits in cinnamon sugar instead of doing the thumbprint thing – teeny, tiny almond snickerdoodles.  Or you could put a whole dried cherry in the middle of an almond ball (surprise!).  Or both at once!  Dried apricots would be nice, too, but you wouldn’t fit a whole one.

You could also choose a different flour, but bear in mind that this would affect the texture of the dough.

Allergy-wise, this is obviously useless if you are allergic to nuts, but it’s good for the gluten-free and the vegans, and if you swap out the agave nectar for maple syrup – which would be delightful, by the way, I just didn’t have any that day – you would be doing OK fructose-wise, I think.  And, as mentioned, they are not too bad in the glycaemic index department.  Quite a handy recipe to have in one’s repertoire, I think.

DSCN0292

Recipe: Herman the German Peach and Apricot Cake

I have a Herman the German sourdough cake starter!  Does anyone want one?  (No, seriously, I mean it – Herman is a delightful fellow, but I think he was a Tribble in a past life, and as a result, one must constantly find new Herman acolytes who want a Friendship Cake bubbling away on their benchtop during the week…)

Anyway, he’s a lovely, healthy, vibrant Herman – I think he really likes brown sugar, because he froths and bubbles with enthusiasm at the slightest provocation – and he made me a lovely apple cake with the original recipe a couple of weeks back, but one cannot live on apple cake alone, and also, I found his apple cake rather sweet, so I decided to have a bit of a play with what was in the pantry, and see what happened.

The first thing in my pantry was an awful lot of almond meal left over from last week’s baking extravaganza, as well as a couple of spoonfuls of chocolate-coated coriander seeds, which I had forgotten to add to one of my recipes.  An interesting start.  Apricots and almonds are a natural fit, and I felt that apricot and coriander also gets along fairly well – and I also had somehow acquired no fewer than three half-empty packets of dried apricots, so that seemed to be an obvious choice already.  I still needed some ‘wet’ fruit, and I’ve got a surprising number of tins and bottles of peaches lurking around the place, so they seemed like the best idea for that.  At this point, I gleefully remembered my peach schnapps, and got that out, too.

Does this combination work?  You know, I can’t decide.  I love, love, love the zings of coriander with the dried apricots, but the peach is perhaps a little wet for my taste.  And the whole thing tastes so very alcoholic, far past what I would expect for that amount of schnapps.  On the other hand, all the Germans in my lab absolutely adored this, and said it tasted like a proper German cake (“Like Stollen, only not dry”), so evidently it works for some tastes, if not for mine.  I think next time, I’d use fresh peaches, however.  And maybe a bit of cardamom in the batter.  See what you think.

IMG_8144

Your Shopping List

250 – 300ml Herman starter (i.e., about a quarter of your Herman on day 10 after his second feed on day 9)
2/3 cups sugar – any kind, but I used half castor and half coconut sugar
1 cup self-raising flour
1 cup almond meal
1/2 tsp salt
2 eggs
160 ml canola oil
2 tablespoons peach schnapps, + 2 more tablespoons for the glaze
400 ml tinned or bottled sliced peaches, which you probably should chop, but I didn’t
1 cup dried apricots, ditto
10 g coriander seeds in milk chocolate.  Or just a teaspoon of coriander seeds, just for fun.
115 g icing sugar

Continue reading

Recipe: Arden Forest Salad

For too long has my Complete Works of Shakespeare languished, lonely and unloved, waiting in vain for our next reading to occur!  I do love our Shakespeare feasts, but they are quite fiendishly difficult to organise – as soon as I think I have a full cast, someone gets sick, or remembers a prior commitment, or moves overseas or interstate, and then everything has to be rearranged.

And then, of course, there is the cooking.  For reasons that even I do not entirely understand, I feel compelled not merely to drastically overcater, but to do so in a way that fits the theme or story of the play.  Which means sitting down with book in one hand and notepad in the other writing things like ‘fool.  Passionfruit?  Lots of hearts.  Venison!  Disguise. Pancakes, pancakes, pancakes’, and then trying to come up with a collection of recipes that both cover the most important keywords while actually producing a fairly balanced meal that covers this week’s collection of dietary restrictions…

This sounds like a big complaint, which it really isn’t – but it serves to explain why I have to be feeling pretty bold to plan one of these feasts, and why by the end of them, I feel both great satisfaction and as though I’ve been hit by a train.

Anyway.  Today’s play was As You Like It, which is one of Shakespeare’s comedies, clearly written at a point in his life when he had a lot of good musicians in his Company, because everyone sings, all the time.  He hasn’t quite written a musical, but you can see that he was seriously considering it.  As You Like It is notable for pretty much the entire cast running off to live, like Robin Hood, in the greenwood.  Half the characters start off in exile in the wood, more characters join them there as the play progresses, and at the very end, when everyone is set to return from exile, the villain of the piece puts himself into self-imposed exile – you guessed it, in the woods.

Clearly, the woods needed to be represented here, so I decided to create a salad forest, suitable for exile with random singing.  This is my excuse for making it quite so mildly psychedelic – I imagine most forests are not amply endowed with magenta rocks, but mine is.  This is, of course, a composed salad, and your dressing is essentially the layer that everything is standing on, so when serving, make sure you get a good scoop of the yoghurt layer and the nutty gravel to go with your vegetables.  It really is astonishingly delicious.

4 forest

 

Your Shopping List

300 g Greek yoghurt
1 tbsp tahini (unhulled is nice!)
100 g pistachios
100 g  slivered almonds
125 roasted chickpeas (sometimes called chick-nuts)65 g dried cranberries
6 small oranges (blood oranges or even mandarins would work – that’s about the size you are after.)
12 stems of broccolini
8 little bocconcini (ovalini are good)
4-6 spears of sage flowers or rosemary in bloom
8 small radishes in mixed colours
5 sprigs of thyme
a handful of dill
3-5 sprigs of mint
80 g fresh blueberries Continue reading

Recipe: Lisa’s Low Fructose Gingerbread Bliss Balls

I’m procrastinating from packing.  I don’t know why I’m so scared of packing, but I totally am, which means that instead of packing I have resorted to things like cleaning the bathroom, baking cakes (so that Andrew still feels loved while I’m away), and now, finally fulfilling a promise from months and months ago to create some bliss balls for a friend of mine who is now having to avoid fructose.  Sorry about the wait, Lisa.

It’s actually a bit difficult to make bliss balls (or raw truffles, as I tend to call them) without fructose, because pretty much all the recipes use dates or other dried fruits to hold the balls together and make them sweet.  Fortunately, I have a chocolate truffle recipe that doesn’t involve fruit – until I put freeze-dried raspberries into it, of course – and so I was able to modify this into a slightly healthier, less rich snack that will hopefully fit the bill.

I rather like the treacly darkness of these truffles, but I admit, my first batch was a bit low in the spice department.  I suspect they will get a bit spicier if you leave them to mature for a few days as the raw ginger permeates the mixture, but I, personally, would definitely add more ginger to begin with – and in fact, the recipe below reflects the amount of ginger that *I* think these bliss balls need…

Enjoy!

IMG_6367

Your shopping list

1/2 cup rolled oats
60 g fresh ginger
1/2 cup almond butter
1/4 cup melted cocoa butter
1/4 cup treacle
1 tsp ground cinnamon
1/2 tsp ground cloves
a pinch of nutmeg

Continue reading

Recipe: Ravioli with Romesco Sauce and Lemony Broccoli

I don’t even dare look at my blog to see how many weeks have gone by since I’ve written.  I’m so sorry for the hiatus – first work got busy, then I got sick, then I was organising lengthy walks for my walking group and recovering from those, and then I realised that my best friend’s wedding and my overseas trip were no longer so much on the horizon as breathing down my neck, and I was nowhere near ready, and in between, I’ve been obsessively baking cakes from my new favourite cookbook, Red Velvet and Chocolate Heartache (which I *will* review any day now), with the result that I haven’t been producing many new recipes and I’ve not had any time to write down the ones I have produced.

So I’m terribly sorry, as I said, and will try to make up for this by getting a few posts out before I go, and maybe even finally updating my recipe indices, which are also woefully out of date.  Aargh.

Anyway, this recipe owes a significant debt to Tom Hunt’s book, The Natural Cook, which I recently bought and am enjoying very much.  Essentially, I’ve taken two of his recipes, modified them to my liking, and then combined them in ways he probably never had in mind and mixed them through some roast vegetable ravioli that I bought at the Bundoora Farmers’ Market nearly a month ago (speaking of things I haven’t blogged about, double aargh).

It’s a lovely recipe, though – spicy and healthy and smoky and fresh – and it’s also one of those recipes I think of as ‘accidentally vegan’, which is to say, I wasn’t aiming for a vegan meal, but I essentially produced one.  The ravioli, come to think of it, probably have a bit of egg in them, but I believe one can get vegan ravioli, and one can certainly get vegan pasta, so altogether, this will be useful one to bear in mind next time I manage to entice The Original Cate over to Melbourne.

IMG_6294 Continue reading