More muffins! I've sure been on a kick of late.
The great thing about these little muffins is they aren't too sweet. Just perfect with a cup of tea or coffee. If you have some not perfect looking strawberries left over, use them here. They get roasted and will be hidden in the muffins. I changed a few things....did not use mini chocolate chips as I wanted to keep it simple. You can add 1/3 cup of the little chips if you want. Frankly, I like the muffins without the added sweetness.
Roasted Strawberry and Almond Muffins
Adapted from Sprouted Kitchen
Ingredients:
2 cups almond meal
1/2 tsp. baking soda
1/3 cup coconut palm sugar
1/4 teaspoon sea salt
2 eggs
3 tablespoons oil
2 tablespoons honey
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup roasted strawberries* (see recipe below)
Method:
Preheat the oven to 375'. Prepare a mini muffin tin with paper liners.
In a large bowl, combine the almond meal, baking soda, coconut sugar and salt. In another bowl, whisk the eggs, olive oil, honey, almond and vanilla extracts together. Whisk until well blended and then add to the almond meal mixture. Stir. Fold in the strawberries. Fill the muffin liners to the top as they don't rise all that much.
Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack.
*For the Roasted Strawberries: Oven to 350'. Toss 4 cups quartered strawberries with a pinch of salt and 2 tsp. melted coconut oil (or olive oil works too). If your strawberries are sweet, leave them as is. If not, add some honey or a bit of sugar to sweeten. Spread them in a single layer on a parchment lined baking sheet. Roast for 25-30 minutes. Set aside to cool. I only used 2 cups of strawberries, which was plenty for this recipe.
Silky, creamy, elegant and simple, all rolled into one pudding. And no sweetener. Really, it doesn't need any, it's perfect as is. There's a slight sweetness to the pudding, the coconut flavor shines through, the toasted coconut flakes supply a bit of crunch and you'll taste a little touch of nutmeg. It's a little gem of a recipe.
Coconut Nutmeg Pudding
From :pastry affair
Ingredients:
13.5 ounces (1 can) coconut milk
1/2 cup almond milk (or regular milk)
3 tablespoons cornstarch, sieved
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Toasted coconut flakes for topping
Method:
Bring the coconut milk and almond milk to a simmer and whisk in the cornstarch and nutmeg, stirring constantly until the milk thickens. Doesn't take long. Remove from heat and strain the pudding through a fine mesh strainer. Stir in the vanilla extract.
This recipe made enough for three of the dessert dishes in the photo. Divide the warm pudding and sprinkle on toasted coconut. You can serve warm, or chill, covered, for a few hours in the fridge.
Very interesting recipe....a black olive shortbread. Savory, yes, but sweet as well. A sophisticated cookie for an adult palate, with EVO as well as black olives in the mix.
Adding a finely sieved, cooked egg yolk to the batter was something I'd never tried, so I looked into it and here's what I found out:
Hard boiled egg yolks are a tenderizer. Added to a batter or dough the cooked bits interrupt the gluten network. Not so much that it doesn’t function, but enough that it’s more tender than it would otherwise be. Ground nuts do the same job, but if you want a lighter, fluffier texture, cooked yolk is a better solution. In addition, cooked yolk adds a pleasing yellow hue. (not noticeable in this recipe) You can add it to biscuits and pastry crusts as well.
Whatever the means, the end results were intriguing and flavorful. This recipe doesn't make a large amount of cookies, but if you're having just a few people in for a cup of tea or a glass of wine, I got about 10-12 two inch squares with this recipe. I rolled the dough out between two pieces of wax paper and refrigerated it. I bet if you formed it into a roll, refrigerated, then sliced, you could eke out a few more, avoiding scrap waste.
Pierre Herme’s Sable a L’olive Noir (Black Olive Shortbread Cookies)
From Shirley@Kokken
Ingredients:
1 cooked egg yolk (see method below)
65g unsalted butter, room temperature
scant 1/2 teaspoon fleur de sel
1/4 cup plus 2 tablespoons confectioners sugar
2 tablespoons EVO
1/8 cup corn flour (I used very fine cornmeal)
3/4 cup flour minus a tablespoon
1/8 cup black olives in oil, finely minced
Method:
Preheat oven to 340. Lightly beat an egg yolk and microwave it for 30 seconds until cooked. (Or use a hard boiled egg yolk) Press it through a sieve while still warm.
In a mixer, beat the egg yolk, the butter, the powdered sugar and fleur de sel until creamy.
Add both the flours and beat only until it just comes together. Fold in the black olives.
At this point you can either roll the dough out between two sheets of wax paper (about 1/4 inch thick) or you can form it into a log. Refrigerate until firm.
Cut with cookie cutter or slice the log with a knife and place the dough on a parchment-lined cookie sheet. Bake until lightly browned, about 12 minutes.
.jpg)
