12 6 / 2012
There are just so many puns to make, I don’t even know where to start…
So maybe I won’t. Though I will say that dates are one of my favorite treats — and I do consider them a treat since they are too sugary for me to eat too often. I once played a trick on my roommate by leaving date pits on our windowsill and feigning ignorance when he repeatedly asked me what they were. When I would reply “I have no idea what those are,” he would always stare at the pits sternly with a confused look, look back at me, look at the pits, and then drawl/giggle, “Oh, Mushhhhh” (that’s what we call each other) and continue laughing as if he got the joke. He never got the joke. And he still doesn’t know what those date pits are.
This is probably one of the easiest and most adaptable snack foods to make. Even better if you have a sweet tooth like me. If you’ve ever had a Larabar, that’s exactly what this is, except made with more love and less plastic. For these I simply used dates, chopped almonds, cocoa powder and a smidge of salt but I give you full permission to go wild and try other combos. As long as you start with some dates you should be good to go!
12-15 dates, pitted
1/2 cup almonds, coarsely chopped
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
In a food processor, blend dates until nearly smooth. Toss in almonds, cocoa powder and salt and pulse until combined. Transfer into a tupperware container or small 8x8 square pan and compress using the back of a fork or a spatula. Chill in the fridge and, when you can’t wait any longer, tap the date mixture onto a cutting board and cut into squares.
Other possible combinations:
Dates + ginger + shredded carrot + walnuts
Dates + peanuts + cocoa
Dates + sunflower seeds + dried cranberries
Dates + wine + love = babies
OK that last one was a pun! Ijustcouldn’thelpmyselffff.
23 12 / 2010
I have been making this pumpkin loaf like it’s my job lately. This is a Pamela’s recipe—straight from the back of the bag—but it’s so damn good that I’ve been using it for everything…loaves, muffins, face mask. Just kidding, no face mask, but I’ve been tempted.
The loaf has a really moist texture and isn’t too sweet so the walnut/sugar topping is a great complement.
I’ve made it in the loaf and also made little muffins out of it using If You Care cupcake liners.
Pamela’s Pumpkin Loaf Cake with Nut Topping Recipe:
4 tbsp butter, melted
2 large eggs
1 1/3 cups Pamela’s mix, or other GF baking mix
1 tsp cinnamon
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp cloves
1/2 tsp salt
1/2 tsp ginger
2 tbsp melted butter
1/3 cup of packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)
Yield: One 8x4 loaf or about 7 large muffin-cakes.
Preheat over to 350. Beat together butter, sugar, egg and pumpkin. Add remaining load ingredients and mix completely. Pour into greased 8x4 pan or lined muffin tins. Mix nut topping and smooth evenly over batter to the edges. Pat lightly into the top batter. Bake about 50-60 minutes.
03 10 / 2010
A while back, I dropped by the Fort Mason farmer’s market to visit my friend that works for Scream sorbet and, to my delight, her stand was posted up right next to a huge sign that said “GLUTEN-FREE TREATS.” I was pretty beside myself when I asked the vendor, a man from flourChylde Bakery, which products were gluten-free and he pointed to nearly every mouth-watering dessert on the table.
My sister and I bought one of these Chocolate Coconut Tortes and barely stopped to take a picture before we ate it all. One of the problems with playing around with gluten-free flours is that things often tend to come out on the dry side but this torte was super moist and light. The chocolate made a slightly decadent topping, resulting in two very happy sisters.
After we went back for another round of dessert from flourChylde, we stepped over a couple stalls and ordered a gluten-free veggie crepe.
There was some kind of tahini/hummus spread on here that added a lot of flavor to all the fresh veggies. The crepe was a little chewier and less delicate than a regular crepe but I actually really enjoyed it.
22 9 / 2010
14 9 / 2010
13 9 / 2010
09 8 / 2010
I made these simple blackberry lemon crumb squares using blackberries from St. Mary’s Park in San Francisco and brought them to a work potluck. They are made using gluten-free oats (I used Bob’s Red Mill) and a creamy lemon-condensed milk mixture. I just sprinkled the blackberries on top of the layer of lemony mixture. I ended up really enjoying the sweet and tart combination. I couldn’t get a good picture of these to save my life but the taste was pretty delicious nonetheless.
Visit The Pioneer Woman for beautiful photos of the step-by-step process and for the recipe. She recommends chilling them in the fridge which I strongly second!