This morning I pulled my kitchen apart looking for a fork, a small insignificant fork of little value to anyone but me. I hadn’t thought about it for a while, and suddenly I needed to see it and feel it in my hands.
When I was in high school I collected an entire set of Oneida silverware with Betty Crocker coupons clipped from box tops and packages of General Mills products. I even saved appetizer forks and iced tea spoons. When I married, I considered this part of my dowry. We used the flatware regularly; it presided over family dinners and celebrations and even spent time in the picnic basket.
Most of the pieces have found new homes or gotten lost, but two appetizer forks remain. When I traveled with a chef’s bag, the forks always came along for backup service touches. They have had quite a life and contributed greatly to food outcomes. In my opinion, they make everything taste better, from shrimp cocktail to olives… and fresh fruit cups.
I’ve been making lots of mixed fruit bowls lately. I like having a combination of fruit cut up, stashed in the fridge, and ready to eat. Once prepared, it’s on standby to go with morning cereal, for a mid-day snack, or in the evening as a refreshing dessert.
The secret to a good fruit bowl is fresh citrus; it seeps into the flesh of fruit pieces and brings them alive. Not only does it provide a bright punch of flavor, it adds moisture and helps keep fragile fruit from browning.
For a well balanced mixture, use a variety of colors, flavors and textures. If more sweetness is required, add a handful of dried fruit such as figs, apricots, dates, or even crystallized ginger. When softened, they blend with the fruit liquid into a beautifully infused syrup.
Mixed Fruit Bowl
citrus: 1 orange or small grapefruit
1 apple and or pear
1 nectarine or other stone fruit
1 cup blueberries or other berries, sliced if large
½ cup dried fruit, figs, dates, apricots, prunes, crystallized ginger
Cut citrus into bite sized pieces, include any accumulated juices.
Cut up remaining fruit, leaving skin on if not tough, trim away any core and seeds.
Toss all and blend for at least 20 minutes. Will hold 2-3 days. Serve 3-4.
Incorporating vegetables into desserts is an appealing way to slip more valuable nutrients into our daily food intake. Carrot and zucchini cakes are solutions, likely loaded with exorbitant amounts of oil and smeared with heavy-duty cream cheese toppings. Any natural benefits have been all but cancelled out.
Delicious but not devastating, that’s my goal. Trying to elevate the plight of vegetable desserts, here’s my latest take on zucchini cake. First, I’ve learned that steaming, rather than conventional baking, can introduce moisture and lower the need for massive doses of oil.
I zeroed in on two other ingredients of interest: chocolate and nuts. I like the chocolate and zucchini combination—but chocolate easily overwhelms, and I’m not looking for another chocolate cake (probably one of few to so admit). Nuts add deep taste, complexity, and crunch. Then, it made perfect sense: why not keep it simple and go with cacao nibs? They have all that, and more.
There is a difference between regular chocolate and nibs. Typical chocolate bars come from cacao seeds, which are fermented, ground, and further processed. Cacao nibs are crumbled pieces from the exterior cacao bean shell, with a bitter chocolate punch and nutty texture. Nibs are rich in flavonoid antioxidants, minerals, and more; they contribute plenty of fiber—but nothing extreme as gnawing on wood.
I’ve included another duo that works well together: coriander and orange. Instead of the usual grated zest, I’ve gone with tiny nibs of minced orange peel (white removed) for a super-charged citrus flavor that’s offset by the exotic perfume of coriander. The backdrop for all of this comes from a huge surplus of green summer squash, rather than zucchini.
The cake steams in 35 minutes—literally from the inside out—it cooks thoroughly, thanks to the center hole in the bundt pan. You would never guess it had been steamed; once turned out of the pan and cooled, it appears browned and perfectly baked. The cake’s surprisingly light texture is speckled with flavorful flecks from the orange, green squash, and chocolate brown cacao nibs. It’s quite a party!
Update! The pressurized steaming process also softens the cacao nibs. As the cake rests, the nibs seem to bloom (stored in the fridge). Their nubby texture relaxes, and more complex chocolate qualities unfold. Fascinating… and highly delicious.
Steamed Zucchini Cake with Cacao and Orange Nibs
1½ cups AP flour
2 tsp baking powder
½ tsp each baking soda and salt
1 tsp coriander
⅓ cup vegetable oil
½ cup each granulated sugar and brown sugar
2 Tbsp plain yogurt
1 tsp vanilla extract
1½ cups grated zucchini or summer squash, skin on
2 tsp orange peel, white removed, sliver and chop well
⅓ cup roasted cacao nibs
Thinly coat 8” bundt pan with Baker’s or nonstick spray.
Prepare Instant Pot or other multicooker: fill with 1½ cup water and insert trivet. Cut aluminum foil cover for pan and prepare sling for pan.
Combine flour through spices together and set aside.
In mixing bowl whisk eggs, then beat in the oil. Whisk in the sugar to fully combine, and then stir in the yogurt and vanilla. Add the zucchini. Stir in the dry ingredients just to incorporate and finally add the cacao and orange nibs. Scrape batter into the bundt pan and level the surface.
Begin heating multicooker, set to Sauté More. Add 1 ½ cup water and place the trivet in pot.
Cover filled bundt pan with foil. Fold the other length of foil into a long sling. Wrap it under the pan, up the sides, over the top, and lower it into the pot.
Seal pot with lid, reset to Hi Pressure for 35 minutes. When complete, turn off unit, disconnect and let rest undisturbed for 10 minutes. Slowly release remaining pressure and open the lid. Using the foil sling, carefully lift pan out of pot and onto a rack. Remove foil and cool for 10 minutes. With thin knife, loosen any edges adhering to pan and turn cake out to cool onto rack. Makes 1 cake, serves 10.
We all have our favorite places and cultures to visit. Mine has long been the northeastern corner of Spain, the mysterious Basque country and the Pyrenees Alps. It’s got the total package, a rugged coastline and breathtaking mountains, plus resourceful, resilient people with a world class cuisine.
Basque food has the unique ability to reach into the heart and linger there, and such is the case with the notorious Basque Gateau. Popular versions of it crop up across the border in the Pays Basque region of France and down into the southern reaches of Spain. It’s a simple pastry marked by crosshatches across the top and filled with either cherry jam or pastry cream. So, what’s the big deal?
People praise the cake’s holding powers and reverently speak of it as the item to take when traveling or visiting friends. Admittedly, I’ve had my own visions of romantic adventures complete with this charming cake—safe in the knowledge it would sustain in any conditions.
I’ve considered making a Basque Custard Cake but have been put off by the complicated process and rich pastry. However, there is one recipe I have held onto for quite a while. It’s an interesting take from the French perspective by accomplished chef Michel Richard. In my notes, he describes it endearingly as a “pastry cream encased in two cookie crusts; aka a weekend cake in France because it holds so well.” Sweet.
The more I’ve studied Richard’s approach, the more I like it. For example, pastry cream often uses egg yolks with cornstarch for thickener because cornstarch does not not lump when added to hot liquid; however, it can break down with prolonged cooking. Richard’s version opts for flour instead, which makes sense since this pastry cream cooks twice. His should hold up very well and continue to maintain mass at room temperature or cold.
I’m impressed with Richard’s brilliant crust solution, too. Rather than a labor intense, buttery pastry, he elects to use the whites left from the custard. He cleverly incorporates them into a light, resilient cookie/cake-like base. The first thin layer is baked just to set, the filling is added, remaining dough is spread on top and it is given a final bake. Simple enough.
I decided to give it a try. Here are a couple of notes: I further simplified Richard’s custard by using double the vanilla extract, rather than soaking a vanilla bean (which I was missing) for an hour in hot milk. It also makes twice as much as needed, but that’s fine; it came in handy. I also dabbed a small amount of cherry jam on the baked bottom crust before the pastry cream. It appears that cookie/cake dough is quite scant. However, it blends beautifully with the pastry cream and works out fine.
So, there you have it. I will definitely make this Basque Custard Cake again. (Actually, I did make it again. It was easier the second time with remaining custard and refined method. I kept my fingers off of it and it was just as good the next day!) The cherry and custard combo gives it real character, but you could use either.
I dare you to eat just one piece—evidently, I practically polished an entire cake by myself!
Basque Custard Cookie Cake
Inspired by Michel Richard, Baking from the Heart
Ingredients Pastry Cream
2 cups milk
½ cup sugar, divided
2 tsp vanilla extract, divided
4 large egg yolks, room temp
⅓ cup flour
1 Tbsp butter Cookie Dough
4 Tbsp butter, softened
1 cup confectioners’ sugar
3 large egg whites, room temp
½ cup AP flour, plus 1 Tbsp
½ cup cherry jam, optional
1. Make Pastry Cream
In 4 cup microwaveable measure, heat milk in microwave with salt, and ¼ cup sugar for 2-3 minutes to dissolve sugar, add vanilla extract.
In small mixing bowl, beat yolks and remaining ¼ cup sugar until thick and pale yellow, 2-3 minutes. Mix in flour. Gradually pour in the hot milk and whisk to incorporate.
Pour the mixture into a small pan, set over medium heat and continue whisking as it thickens to avoid lumps and curdling. Reduce to medium low and cook 2-3 minutes, whisking to keep smooth and not curdle. Off heat stir in butter and remaining vanilla. Scrape into a bowl and cover top with film. Chill 2-3 hours until cold, up to 1 day ahead. You should have enough for 2 cakes.
2. Make Dough
Preheat oven to 350-375°F. Thoroughly butter and flour 9″ tart or springform pan.
In mixing bowl beat butter, add sugar in 3-4 batches, beating well after each addition until light. Beat in egg whites one at a time, incorporating after each. Stir in flour to just combine and form a soft batter.
3. To Bake
Spoon enough batter to thinly cover bottom of pan, about ½ cup spread ⅛” thick. Bake 10-12 minutes, until dough is firm to touch, and edges turn golden brown.
If using preserves, randomly dot spoonfuls onto crust spreading away from edges. Top with cold pastry cream, leaving ½” border at edge.
Carefully spoon remaining dough evenly over all, spreading to cover cream and fill in border edge. Bake 25-35 minutes, rotating pan until golden brown. Cool completely on wire rack. Release cake from pan and slice into wedges. For best flavor, allow to come to room temperature for 1 hour prior to serving. Cover and chill for storage. Serves 6-8
I spend a lot of my free time reading cookbooks and checking out online recipes. It’s my form of relaxation. But there are times when all I really want is a familiar, well-tested recipe; one that delivers what I expect.
When I’m thinking ‘casual cake’, here’s a contender. Not only is it always good, it is basic and highly adaptable. I especially like tinkering with this one because it easily changes with the season—and it loves fresh fruit, too.
At its heart is a well constructed European-style cake that rises high and fills the pan. It uses 3 eggs, which I consider generous, but they are core to its success: they add structure and don’t fade into the background. To control the fat quotient, I tend to use plain yogurt for tenderness and moisture and then fold in a little olive oil on the finish.
While this cake benefits from a good beating to get the eggs and sugar fully integrated, I have taken to forgoing a mixer in lieu of a whisk. You could call it a dump cake, because the dry ingredients are quickly added to the wet. Olive oil is gently folded into the batter and it’s quickly popped into a moderate oven.
That’s it. Since any additions and flavorings incorporated will become quite apparent, I tend to use a mild olive oil because a bold extra virgin oil can overly dominate. Which brings us to what prompted this cake…
At my market they have been actively promoting beautiful blueberries from Chile. Of course, I would pause and stare. I’d mentally note that it’s a long way to go for something that grows like crazy in Oregon, and then I would move on. It’s wrong—on so many levels…
That argument blew up today. They reduced the price of the blueberries, and I buckled. (My dirty-little-secret.) So, today’s cake features two of my favorite things: blueberries and polenta.
I’ve gone with a simple upside-down cake that features sweetened blueberries topside and includes a bit of fine polenta in the batter for taste and texture. These two are true partners in crime, and what a color combination!
Since blueberries have an affinity for lemon and nutmeg, they flavor the cake beautifully and bring it all together. Vanilla ice cream or whipped cream would be worth considering, too.
Blueberry Polenta Upside-Down Cake
Ingredients Berry Layer
1 tsp butter
1½ cups fresh or frozen blueberries, picked and rinsed
⅓ cup granulated sugar Dry Ingredients
1 cup all-purpose flour
½ cup fine polenta or cornmeal
½ tsp each baking powder and baking soda
¼ tsp salt
1 tsp nutmeg Wet Ingredients
3 eggs, room temperature
¾ cup granulated sugar
½ cup plain yogurt, room temperature
2 tsp grated lemon zest
1 tsp vanilla
⅓ cup mild olive oil
Preheat oven to 350°F.
Butter a 9″ cake pan and spread the blueberries evenly in the bottom of the pan; sprinkle with sugar and set aside. On wax paper, blend the flour through nutmeg and set aside.
In mixing bowl, whisk the eggs until light and gradually beat in the sugar.
Add the yogurt, lemon zest, vanilla, and mix. Stir in the dry ingredients just to incorporate. Fold in the oil; don’t over mix. Scrape bowl down and spread the batter evenly over the berries.
Bake for 35-40 minutes, rotating to brown evenly, until center springs back when touched.
Cool on rack for 10 minutes. Run a thin knife around the edge of pan to loosen the cake, cover with a serving plate, quickly flip to invert cake onto it and cool. Dust with confectioners’ sugar and serve. Serves 8-10.
As I sit here on the cusp of a new decade, I’m staring at a blank screen reflecting on the past 10 years. This blog was in its infancy 10 years ago, a mere experiment. I considered it more of a journal where it could record my adventures in food and tinker with an alternate form of writing.
Early on, my goal was to post 4 blogs a month… and for the most part I’ve stayed true to that. There have been times when I could not see the point and had nothing to say, but somehow I found something to write. It regularly amazes me that we are still at it, 10 years later!
Isn’t that the whole point, though? Oftentimes we don’t have a real plan, we just begin. Then, something drives us; we keep going, and life unfolds in beautiful ways. Culinary Distractions, the unplanned blog, has allowed me the joy of casting my discoveries and words out into the world and releasing them.
I’ve been happy not monetizing and for the most part, remaining add-free. However, in the coming year I suspect there will be positive happenings and changes worth including here.
To all who visit this silly space, thank you for stopping. Thank you for your support and kind words. They are never expected and pure frosting on the cake!
Here’s a sweet thank you and big New Year wishes.
Clafoutis is a favorite on this blog and the goofy grape idea has been rattling in my head for some time—it’s fun and really does work!
What a perfect time to share… Happy New Year!
butter for baking dish
3 cups seedless grapes, such as Scarlotta grapes
⅔ cup milk, warm
1 Tbsp butter
3 large eggs, room temperature
⅓ cup sugar
⅓ cup all purpose flour
¼ tsp nutmeg
½ tsp almond extract
½ tsp lemon zest
¼ cup almonds, slivers
1 Tbsp granulated sugar
Butter an oven proof shallow 9″ casserole dish, quiche dish, or pie plate.
Warm the milk and the butter together. In a medium bowl, whisk eggs and sugar until frothy, sprinkle in flour, nutmeg, extract, zest, and whisk until smooth. Gradually add warm milk mixture, whisking until well combined. Let stand 30 minutes at room temperature.
Meanwhile, preheat oven to 350-375°F. Distribute the fruit evenly in the baking dish. Pour the batter over the fruit. Scatter almonds on top and sprinkle with sugar. Bake for 40-45 minutes, until puffed and brown. Rotate dish as needed to brown evenly.
Serve warm or room temperature. If desired dust with confectioners’ sugar; or add a spoonful of ice cream or sweetened whipped cream. Cover and chill for storage. Serves 6
This holiday season I’ve gone crazy with fresh Homemade Ricotta. Now that I have perfected the process, I’m looking for ways to use it and haven’t been disappointed with the range of spreads, dips and desserts that it delivers.
Here’s a brunch idea I’ve used for years and tweaked this Christmas. It begins with a tasty and impressive French toast which can be cooked to order or made ahead for all to enjoy together.
At its heart is a luscious Ricotta Cream, reminiscent of a cannoli filling, teamed up with plenty of fresh berries. The scrumptious cream begins with a good quality ricotta cheese whisked with a bit of sugar or honey and flavored with fresh grated orange.
Despite its simplicity, the cream is incredibly versatile. You could include grated chocolate, pistachios or almonds, but they tend to get lost here. Instead, add them on top with a flourish.
For bread, I’ve had surprising success with a bake-at-home sourdough batard sliced and soaked—without pre-baking. But any dense, day-old bread such as challah will work; one which absorbs and holds the soaking custard. You’ll probably have extra dipping liquid, for more toast and taller towers…
Once all the bread is toasted a quick heat in the oven results in a lighter, crisper French toast. Let everyone personalize their toast with an assortment of toppings.
French Toast Tower with Ricotta Cream and Berries
8 slices ¾” thick, dense day-old bread
2 Tbsp melted butter Soaking Custard
1 cups milk
1 Tbsp sugar
½ tsp vanilla Ricotta Cream (see below)
12-ounces strawberries or other berries, trimmed, sliced and sweetened with 2 Tbsp sugar Toppings: chopped semisweet chocolate, or chopped toasted nuts; ¼ cup confectioners’ sugar, honey or maple syrup
Ahead, make Ricotta Cream, slice and sweeten berries with sugar. Line 2 baking sheets with foil. Preheat oven to 375°F.
In a wide bowl for dipping, whisk the eggs with milk, sugar, and flavorings. Lightly dip both sides of bread slices in the egg mixture and place on a baking sheet and repeat with all slices.
Heat a wide flat skillet or griddle over medium heat and brush with butter. Place soaked bread onto hot surface and cook until golden brown, 2 to 3 minutes. Flip and brown the second side, 2 to 3 minutes longer. Place on baking sheet, cover with foil and repeat. Prior to serving, place French toast in oven for 5-10 minutes, until heated and still moist. Dust with confectioners’ sugar.
To serve: spread French toast with Ricotta Cream, top with fresh berries. Add another toast layer if desired, more berries, and dust with confectioners’ sugar, drizzle with syrup or honey. Serves 4
2 cups homemade or good quality ricotta cheese
4 Tbsp granulated or confectioners’ sugar
1 tsp vanilla or ¼ tsp almond extract
2 tsp grated orange zest, or ½ tsp cinnamon
3 Tbsp chopped semisweet chocolate, or chopped toasted nuts (optional)
Whisk the ricotta, sugar, vanilla, and orange zest to lighten. Adjust flavors.
Add or garnish with chocolate and/or nuts if using. Chill the cream for 2 hours or longer to set and blend flavors. Can be done a day ahead. Yield: 2 cups
There is little doubt that fall is underway in Oregon’s Willamette Valley. As much as I have held out hope for more warm weather, temperatures this morning dropped to 45 degrees and there is talk that it will get close to freezing overnight.
On the bright side, fall weather gives me ample reason to get a jump on pumpkin season. Earlier, I dashed to the store to stock up on cans of pumpkin pulp, should the mood strike. And of course, it did.
I was not happy with my latest tapioca pudding made in the multicooker. As much as I tried to convince myself otherwise, the tapioca had turned unpleasantly gooey. When you prefer a light creamy tapioca, this is not going to happen when it boils unmercifully under pressure. Excessive heat breaks down the tapioca and turns it rubbery.
Thus, goaded on by my penchant for pumpkin, I was further compelled to launch into a deeper Tapioca Inquiry. Armed with pumpkin and an abundance of small tapioca pearls, I was enthusiastically prepared to get to the bottom of this.
I revisited basic tapioca preparation and began by soaking it for 30 minutes to soften. This cuts overall cooking time, too. With that in mind, it doesn’t take long to prepare old-fashioned tapioca on the stove. The main point is to not let it boil—but allow it to thicken and let the pearls swell.
A couple of eggs helps here. Early on, the yolks are combined with milk to form a custard base and thicken with the tapioca. The pumpkin pulp and spices are added, and finally, the two egg whites are whipped until thick and folded into the pumpkin tapioca to further lighten it. The pumpkin tapioca happens in less than a half hour.
It is good warm√, cool√, or chilled√. Sweet.
⅓ cup small pearl tapioca (not quick tapioca)
¾ cup water
2 eggs, room temperature, divided
2¼ cups 2% milk, room temperature, divided
½ cup brown sugar
1 cup pumpkin pulp
1 tsp cinnamon, ½ tsp ginger, ¼ tsp each salt, nutmeg, and allspice
1 Tbsp granulated sugar
1 tsp vanilla extract
In advance: soak pearl tapioca in ¾ cup water in 2½ quart pan or larger for 30 minutes to soften.
In a 1 cup measure beat the egg yolks, whisk in the brown sugar until thick and dissolved, then whisk in ¼ cup milk.
Place the pot over medium heat. With a spatula stir egg mixture into the soaking tapioca, then add 2 cups milk.
Bring it to a simmer stirring to keep from sticking on bottom. Once steamy with bubbles beginning to form, reduce heat to low and cook gently for 5 minutes until it thickens and pearls swell.
Combine the pumpkin, spices, salt and stir into the pot. Cook 5 minutes longer, stirring occasionally with spatula. Meanwhile, in a small mixing bowl beat the egg whites until foamy, slowly add the granulated sugar until thick and peaks form.
Gently stir ½ cup of hot tapioca into the whipped whites to temper, then fold whites into the tapioca. Cook over low heat, folding and stirring with spatula to thoroughly combine the tapioca until it is hot and steamy, about 3 minutes. Remove from heat and stir in the vanilla. Serve warm or cool. Cover and chill in refrigerator 3 hours and up to 3 days. Serves 4 -6
In my latest Imperfect Produce shipment I ordered nectarines. Maybe it’s their catchy name, but I’m still a little apprehensive prior to opening one of their boxes. But, as usual, everything was in great condition.
The two nectarines smelled sweet, they were big, heavy, and deeply burnished. What a relief, because I had big plans for them.
A stone fruit galette has been drifting through my mind lately. I’ve visualized a nicely browned, flaky crust encasing a mound of juicy ripe stone fruit.
In preparation, I had picked up a few plums to round it out the fruit filling, just in case. Now, everything was in place.
Actually, it was the pastry crust causing the distraction. For years I have been turned off by the idea of cooking with shortening or lard. Recently, I happened to read the label on a can of Crisco, All Vegetable Shortening—and noticed it has 50% less saturated fat than butter, no trans fats, and less calories than butter. Now, that’s interesting. But, it is still hydrogenated.
Whatever. I was armed with just enough information and incentive to move forward with my mission of making pastry without butter. That’s when the galette appeared.
On the pastry front, I have gone with the most basic possible. It is simply flour, ⅓ cup shortening (only), a pinch of salt, and ice water. It could not be easier, and with the well chilled shortening the pastry rolls out like a dream.
The fruit mixture includes a little brown sugar and spice. It is all tossed together and piled into the center of the free-formed pastry. Just enough pastry border is left to bring up over the fruit and contain it all into an attractive package.
Good news. Once cooled and set, the pasty cut nicely and the fruit set up juicy and delicious. Ah, the spoils of Summer!
Stone Fruit Galette
1 recipe Hand Formed Pastry
1½ pound stone fruit, pit and cut ½” slices: peaches, nectarines, plums (5-6 medium, 4-5 cups)
⅓ cup brown sugar
1 Tbsp all-purpose flour
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 Tbsp salted butter, cubed
1 egg yolk + 1 tsp water
1 Tbsp granulated sugar
Prepare the pastry and chill at least 30 minutes and up to 2 days.
For the filling: Combine cut up fruit with brown sugar. Coat with flour and spices.
Roll out pastry on floured parchment into a 12” free formed round.
Mound filling on pastry with slotted spoon, piling higher in the center leaving a 2” border. Bring the pastry up and fold over the fruit to contain it, but leave the center open.
Dot bits of butter over the fruit. Brush the pastry with egg yolk beaten with 1 tsp water and sprinkle it with granulated sugar.
Bake at 375°F for 35 minutes, until golden and bubbly. Rotate as needed to brown evenly. Cool on rack.
Hand Formed Pastry
(Suitable for 1- 9″ pie crust)
⅓ cup vegetable shortening, spread ½” thick, freeze 15 minutes
1 cup all-purpose flour
¼ tsp salt
3-4 Tbsp ice water
Whisk flour and salt in medium bowl.
Dice the cold shortening into 1/2″ cubes and cut into flour with 2 knives or pastry blender, until pieces are the size of small peas.
Add 3 Tbsp ice water and stir a fork until the flour is moistened and it begins to hold together. Add a few more drops water to bottom of bowl if needed. Gather up dough and gently shape into 1 ball and flatten into a disk. Wrap in plastic wrap and chill up to 2 days.
I hope we have gotten past quinoa’s trendy phase and can settle down and fully accept it for how great it really is—stellar nutritional virtues and all. Judging from most market shelves, quinoa has definitely secured a presence and has moved from novelty to staple status.
We know quinoa is incredibly versatile; its slight nuttiness blends well with just about anything. I’ve gotten in the habit of cooking up a batch and incorporating it in meals during the week. It works in a salad, maybe a grain bowl, part of a dinner, and even for breakfast.
Another personal motive is to hold back enough for my precious Quinoa Bars, an old favorite. I’m always glad to have them in the fridge. There will be times in the course of a week that I’ll be in a wild rush, and know I can reach in and grab one without missing a beat.
The moisture from the pre-cooked quinoa seems to keep these bars moist but not soggy—they hold very well without drying out after a few days, and the slight nuttiness blends well with the oat flakes and dried fruits. This last time, I went for a combo of dates and dried cranberries then topped them with bits of sliced candied oranges stashed away from a Trader Joe’s offering.
There’s still a lot of discussion about rinsing quinoa to remove a natural bitter coating from the seeds. I buy mine in bulk and have no idea whether this has been done. I usually forget to rinse, but as or yet have not noticed any pervasive off taste.
So here is the latest “new and improved” version of Quinoa Fruit Bars. They are even easier to make and enjoy!
Quinoa Fruit Bars
2/3 cup all-purpose flour, or half whole wheat or other flour
1/2 tsp baking soda
1/2 tsp each allspice and dried ginger
1/4 tsp salt
1 cup quick oats flakes
1 large egg
1/3 cup yogurt
1/2 cup agave or honey
1 tsp vanilla extract
1 cup cooked white quinoa
3/4 cup dried fruit: chopped dates, dried cranberries, raisins, apricots or candied ginger
Garnish: 1 Tbsp Demerara or other coarse sugar or candied fruit garnish
Preheat oven to 350°F. Line 8”x8″ pan with non-stick foil or spray with non-stick oil.
In medium bowl whisk together flour, baking soda, spices and salt. Mix in the oats. Add the dried fruit.
In a large bowl, whisk the egg, then stir in yogurt, agave, vanilla, and cooked quinoa.
With spatula, fold the dry ingredients into the wet just to incorporate. Spread evenly into pan and sprinkle Demerara sugar over the top.
Bake 30-35 minutes, until it begins to pull away from the sides of the pan and the top begins to brown. Cool on rack and slice. Yield: 16-18 bars
Think of this small personal cake the next time the need hits for a minimal-mess-quick-fix. You can’t go wrong with the satisfying combination of sweet ripe banana and quick hearty oats. If time permits finish it with a honey-oat topping.
Simply mix all the ingredients in a microwaveable mug and pop it into a microwave oven for 1½ minutes. It’s just that easy.
But wait! If you haven’t used the microwave for baking before, there are a few things to keep in mind. In small scale baking such as this, details matter and every second counts.
The microwave draws moisture out of food.
With our small cake, the size and ripeness of the banana become a key factor. To lighten the cake and provide additional liquid, use either one beaten egg white or 1 egg yolk plus 1-2 teaspoons liquid. When all ingredients have been combined, if the batter is quite heavy adjust by adding a dash at a time of additional liquid to reach a thick cake-like batter.
For the optional honey-oat topping Old fashioned oats provide an interesting nut-like quality. Because they are very dry, a bit of milk or water added to the oats will help to moisturize them before adding the honey. (The honey will soak into the dry oats and become a sticky mess without moisturizing the oats first.)
For the cake to rise evenly, turn the cup once half way through baking.
It is cooked when the cake begins to shrink away from the edges of the mug.
When done, let the cake rest for 5 minutes.
The cake will continue to cook and release moisture.
Unmold by running a knife around the edge of the cake.
If pretty is important, dress it up with a dusting of confectioners’ sugar, a dollop of whipped cream, or a drizzle of warmed local honey.
For breakfast, snacking, or individual dessert.
1 egg white lightly beaten; or 1 egg yolk + 2 tsp milk, water or other liquid, lightly beaten
1½ teaspoons old fashioned oats moistened with 1 tsp milk or other liquid
1 teaspoon honey, agave or syrup
Pinch each cinnamon and salt
In microwaveable mug, blend together oats, flour, baking powder, sugar and nutmeg.
Add the banana and egg white or egg yolk mixture and combine evenly to form a batter. If quite thick, thin with a dash of milk or water. Scrape bottom and sides with a spatula.
Combine the topping mixture and distribute over the top.
Microwave on HIGH 80 to 90 seconds until risen and just firm to the touch. Half way through, stop and rotate the mug. Let stand 3 to 5 minutes to further cook and set up before serving. Yield: 1 serving