Category: baking

gingerbread sandwich breakfast cookies

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lemon, balsamic,

allspice: umami instead

of the molasses

previous version, 11 servings, 192 calories

3 c white whole wheat flour, 2 (4-oz size) containers gerber bananas, 6 packets stevia, 1/2 t soda, 1/2 t powder, 1 t salt, 1 T vanilla, 2 t ginger, 2 t cinnamon, 1 t cardamom, 1/2 t allspice, 2 t balsamic, 2 T ground flax, 1/2 c warm water, 1 T lemon juice; frosting: 1 T nut butter, melted; 6 packets stevia, pinch salt, 1 c cocoa, scant 1/2 c warm water

stand mixer until ball forms, roll out on silpat, cut 22 rounds with pastry cutter, bake on silpat, 350 F, 13 minutes; combine frosting ingredients; sandwich

baguettes with whole wheat

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adjust the water

temperature in case the food

processor heats up

source

3/4 c white whole wheat flour, 1 packet instant yeast, 3 c flour, 2 t salt, 1.5-2 c warm water

food processor, adding water until a ball forms; flour ball, rise 2 hours; form 3 logs with floured hands, rest 20 minutes; form baguettes, slash tops; bake on heated stone, 465 F, 30 minutes

crispy tofu & sweet potatoes

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after a long run

the dog licks the icicles

from his legs and feet

source, 3 servings

5 sweet potatoes, wedged; 14 oz extra firm tofu, pressed & sliced; 2 T sesame oil+2 T tamari+2 T maple syrup+1 T rice vinegar; 1 T cornstarch, kosher salt & black pepper, 1 bunch scallions sliced lengthwise+1 T kosher salt+1 T sugar+2 T rice vinegar; toppings: cilantro, chili oil, roasted salted peanuts

toss tofu with cornstarch and half of sauce, arrange potatoes & tofu in single layer on oiled foil on baking sheets, sprinkle potatoes with salt & pepper; bake 400 F, 1 hour or until brown, turning once; top with rest of sauce, scallions, toppings

buckwheat gingerbread biscotti with chocolate & sea salt

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bake on the solstice

and they’ll be ready before

the sun is awake

previous version, 20 servings, 262 calories

3 c buckwheat flour, 2 t ginger, 2 t cinnamon, 1 t salt, 1/2 t black pepper, 1/2 t soda, 1/2 t powder, 1/2 c canola oil, 1/2 c molasses, 1/2 c brown sugar, 1 T namaste egg replacer + 1/2 c warm water; toppings: 10 oz chocolate chips, melted, sea salt

use stand mixer; bake 2 logs on silpat, 350 F, 20 minutes; slice, 350 F, on silpat, 15 minutes; drizzle with chocolate on wax paper, sprinkle sea salt while chocolate is wet

spiced chocolate cake

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sometimes it takes 2

or even 3 bowls to make

a chocolate cake

source

10 T butter + 1 1/4 c chocolate chips, melted; 6 eggs, separated; 1/2 c cocoa, 1 t cinnamon, 1/2 t cayenne, pinch salt, 1/2 c brown sugar, 1/2 c sugar

beat whites & sugar to form soft peaks; beat yolks, brown sugar, cocoa, spices; mix in melted chocolate; fold in whites, bake in buttered pie dish, 350 F, 38 minutes

pumpkin rye loaf with chocolate

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shy cardinal pairs

watching the crowded feeder

from surrounding trees

10 servings, 300 calories

1 can pumpkin, 3.5 c rye flour, 2 namaste egg replacer eggs, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 T olive oil, 1/2 c maple syrup, 1/2 c mini chocolate chips, 1/2 c unsweetened vanilla almond milk, toppings: stevia, cocoa, cinnamon

mix, pour in oiled loaf pan, sprinkle toppings, 350 F, 60 minutes

pumpkin curry & yeasted naan

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vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings