Apple Pear Galette

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This recipe was based on a previous apple pie I made. I modified it to turn it into a galette which was simple and quick.

Ingredients:

For the Crust:

2 cups all-purpose flour
6 tbsp. ice water.
1 tsp. apple cider vinegar
2 tbsp. powdered sugar
1/2 tsp. salt
3/4 cup (1.5 sticks) butter or margarine
1 egg, beaten + 1 tsp water (can replace with melted margarine to be vegan)

For the Filling:

2 apples, thinly sliced
2 pears, thinly sliced
0.5 tbsp fresh lemon juice
1/3 cup sugar
1.5 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
a pinch of salt

Directions:

Combine 1/2 cup flour, water and vinegar in a small bowl.

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In a large bowl, combine remaining flour, powdered sugar and salt.

Add margarine (cut into small pea sized balls). Cut into flour mixture with a pastry cutter or fork.

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Add wet ingredients to this mixture.

Wrap dough in saran wrap and refrigerate for 30mins – 1 hour.

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Mix filling ingredients in a bowl.

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Preheat oven to 400˚F

Roll out to approximately 1/8 of an inch.

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Transfer to a cookie sheet.

Place filling on dough with approximately 2 inches of crust around the edge.

Fold crust over top.

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Brush crust with egg wash. Sprinkle with coarse sugar.

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Bake for 35-45 minutes.

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Sourdough Bagels

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Now that you’ve gotten used to working with starter, it’s time to try another sourdough recipe.

Sourdough bagels are the next in our sourdough adventure. They were quite similar to the time I made pretzels! For an active starter – I feed it the night before I want to use it (or the morning of if I’m going to make the dough in the evening)

This recipe comes from Baking Sense, however I altered them to make them multigrain.

Ingredients:

For The Dough:

1 cup/224g active starter
1 1/2 cups warm water
2.5 cups/350g best for bread flour (+ extra if needed)
2 cups/280g multigrain best for bread flour
1 tbsp molasses
1 tbsp honey
1 tbsp salt

For The Boiling Water:

1/4 cup/56g granulated sugar
2 tsp baking soda
1 egg white, whisked
1 large pot of water

Toppings:

Everything but the bagel spice
Kosher salt
Garlic flakes
Poppy seeds
Sesame seeds

Directions:

Combine starter, warm water and 2.5 cups white flour in mixing bowl. Cover and set aside for 1 hour.

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Add molasses, honey and salt. Use dough hook to combine with remaining 2 cups of multi-grain flour.

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Continue mixing with dough hook for 5-7 minutes. Put dough in lightly oiled bowl. Allow to rise for three hours, stretching and folding the dough every half hour (pull up on one edge, turn bowl, and repeat on all four sides).

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Turn dough out onto floured surface and cut into 12 pieces.

Using cupped hands form into circles, punch hole into centre with your finger and form into a circular bagel shape.

Place dough on floured baking sheet. Put in fridge to rise over night.

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Remove from fridge in the morning and allow to rise for four hours in the morning.

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Preheat oven to 450˚F.

Bring boiling water ingredients to a boil. Boil each side of bagel for 30 seconds and transfer to cooling rack.

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Transfer from cooling rack to baking sheet and top with egg white and desired bagel spices.

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Bake for 20 minutes at 450˚F.

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Sourdough Bread

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To celebrate being able to eat bread again, I thought I would share this sourdough recipe. This is a higher hydration version of The Clever Carrot’s Sourdough. I’ve been working on perfecting this for the last few months and each time I make it, its slightly different. There are many youtube videos that describe the shaping and stretch and fold techniques. Making the winter version requires about 12 hours to rise, but in the summer it can be done in half the time. I usually prepare my dough in the evening (Saturday night) and then bake it in the morning (Sunday morning).

As for the starter – there are instructions on The Clever Carrot to make your own starter however I got some from a local bakery and have been keeping it alive and feeding it once a week. I feed it the day before I make bread by pouring off 3/4 of the starter and adding 1 cup flour, 1 cup water. I also feed it anytime I notice a liquid build up or it starts to smell a little vinegary.

I also used a scale to make this because it made the process more accurate.

Ingredients:

150 g bubbly, active starter
350 g warm water
25 g olive oil
500 g Best for Bread Flour
10 g sea salt or kosher salt
Flour for dusting

Directions:

Whisk the starter, water, olive oil in large bowl.

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Add flour and salt and squish together. Allow to rest for 30 minutes.

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Once rested work dough into a ball, leave in bowl and cover.

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Perform stretch and folds at 1 hour intervals 2-3 times. Pinch a side of the dough, pull up and fold over itself. Turn bowl and perform on another side until you have moved the bowl 360˚.

Allow to rise for 6-12 hours.

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To shape the dough use a bench scraper to fold the dough over to the centre moving around the dough in a full circle. Flip the dough and cup the sides of the dough rotating in a circular motion.

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Either place in a bannton basket or in the dutch oven for the second rise (1-2 hours).

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Preheat oven to 450˚. Drop temperature to 400˚ and bake covered for 20 minutes. Remove dutch oven lid and bake for an additional 40 minutes.

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Allow to cool for 1 hour before cutting.

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Apple Pear Crumble

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This recipe is similar to the previous apple pear crisp, but we’ve adapted it to add a crust and turn it into a crumble. You can also swap out the fruit in the summer for the peach blueberry crisp filling to make a delicious summer crumble.

Ingredients:

For the Crust:

1 1/3 cup all-purpose flour
1/2 cup sugar
1/4 tsp ground cinnamon
1/2 cup butter (or margarine if non-dairy), melted

For the Filling:

3 Apples (Granny Smith), chopped
2 pears (Bosc), chopped
1/4 cup all purpose flour
1/2 cup granulated sugar
3/4 ground cinnamon

For the Topping:

1 cup rolled oats
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/2 cup butter or margarine, cold and cut into small pieces
1/8-1/4 cup melted butter or margarine

Directions:

Preheat oven to 350˚. In a small bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix until combined.

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Press into a circular pie dish or fluted tart pan. Bake for 20 minutes until lightly browned.

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While baking, make the filling and topping.

Mix all ingredients for filling in a plastic bag and shake.

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Mix all ingredients for topping in a bowl. Combine with fork or pastry blender.

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Put filling on top of baked crust, and add toping on top. Bake for 30 minutes and brush with melted butter or margarine and bake for an additional 10-15 minutes.

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Vegan Cranberry Orange Shortbread Cookies

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This recipe is originally from Mom on Timeout and is absolutely delicious. I swapped the almond extract for vanilla extract and change the butter to be margarine – making these a great vegan treat.

Ingredients:

1/2 cup dried cranberries
1/4 + 1/2 cup sugar
2 1/2 cups all purpose flour
1 cup margarine, cut into small cubes
1 tsp vanilla extract
zest of one orange
2 tbsp fresh orange juice
additional sugar for coating

Directions:

Put cranberries and 1/4 cup sugar in a food processor and pulse until cranberries are chopped into smaller pieces.

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In a large bowl combine flour and other 1/2 cup sugar. Cut margarine into small cubes, add to dry ingredients and combine with a pastry cutter.

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Add vanilla, zest, and orange juice. Combine with your hands until forms a dough.

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Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.

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Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.

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Bake for 12-15 minutes. Let cool and use royal icing if you wish.

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Cookies can be stored in a container on the counter or frozen for later.

Vegan Date Squares

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This adapted Smitten Kitchen recipe is a great way to use dates in a dessert or breakfast square/bar. Dates are very sweet and therefore very little sugar is needed in this vegan recipe.

Ingredients:

Ingredients for the filling:

3 cups pitted dates, chopped
1 ½ cups water
Zest of a mandarin/clementine/orange

Ingredients for the crumbs:

4 tbsp. demerara brown sugar
½ cup raw or turbinado sugar
1 cup olive or coconut oil
1 ½ cups large flake oats
1 ½ cups plus 4 tbsp. whole wheat flour
1 tsp. ground cinnamon
½ tsp. dried nutmeg
¼ tsp. ground cloves
½ tsp. baking soda
½ tsp. kosher salt

Directions

Preheat oven to 400F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium saucepan, combines dates, water and zest over low heat, simmering for 10 minutes, until liquid has absorbed and mixture has thickened.

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Set aside while you make the crumbs.

In the bowl of a food processor fitted with the steel blade, process the sugar and oil together.

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Add the oats, flour, cinnamon, nutmeg, cloves, baking soda, and salt and pulse until the mixture forms a coarse rubble.

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Press half of the mixture into the bottom of the prepared pan.

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Dollop the date mixture over it and use a small offset spatula to spread the mixture smoothly over the crumbs.  Sprinkle remaining crumbs over date layer and press lightly to cover.

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Bake bars for 25 minutes, or until light brown at the edges.  Cool in pan and then cut into squares.  These freeze well.

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Mocha Chocolate Chip Cookies

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These delicious vegan chocolate chunk cookies are easy to make. Possibly one of the best tasting cookies I have ever made.

These are always a hit and disappear quickly.

Ingredients

2 cups all-purpose flour
½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
2 ½ sticks (10 oz.) unsalted pareve margarine softened at room temperature
4 tbsp. espresso powder
1 cup confectioners’ sugar
½ cup packed brown sugar
1 ½ cups semisweet chocolate chips/chunks
¼ cup granulated sugar for dipping

Directions:

In a medium bowl, combine the flour, baking powder, cinnamon, and salt.

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In the bowl of an electric mixer fitted with the paddle attachment, beat the margarine, coffee, and sugars until well combined.

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Stir in the flour mixture about ½ cup at a time, mixing well after each addition. Stir in the chocolate chunks.

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Cover the dough with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350F and line baking sheets with parchment paper. Put the granulated sugar in a small, shallow bowl. Scoop out about 1 tbsp dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on the baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart.

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Bake until the edges start to darken, 12 to 14 minutes.

IMG_2127.jpgLet the cookies cool for 1 to 2 minutes on the baking sheets. Transfer them to paper-towel-lined cooling racks to cool completely.

Yield: 41 cookies.

Science Fact of the Week:

Packing the brown sugar means pushing it firmly into the measuring cup. This compacts the brown sugar to ensure the correct measurement. Otherwise people can end up utilizing incorrect measurements of sugar.

Raisin Bran Muffins

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These high fibre muffins were actually the first thing that I ever baked many years ago.  I was looking for a recipe that was “healthy” and tasted great without all of the preservatives and less nutritious ingredients that store bought muffins tend to have. Over the years I’ve modified the recipe, but these muffins are still lovingly referred to in our house as “Poo Muffins” because of their high fibre content.

Ingredients:

1/2 cup natural wheat bran
1/2 cup oat bran
1/2 cup All-Bran Buds
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 tbsp. baking soda
1/4 tsp. kosher salt
1/2 cup raisins
1 cup unsweetened vanilla almond milk/soy milk/buttermilk
1/2 cup orange/apple/pomegranate juice
1 egg and 1 egg white
1/2 cup demerara style brown sugar
1/4 cup olive/grapeseed/canola oil
1/8 cup fancy molasses
raw sugar/turbinado sugar and large flake oats (about 1/4 tsp. each per muffin), optional

Directions:

Preheat oven to 375F.

1) In a large bowl, combine wheat bran, oat bran, All-Bran, flours, baking soda, salt and raisins
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2) In a separate bowl, stir together remaining ingredients and mix well.
3) Add dry ingredients to wet ingredients and stir together until just mixed.
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4) Spoon mixture into paper lined muffin tins and sprinkle muffins with  raw sugar/turbinado sugar and large flake oats.
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6) Bake for 18 minutes or until muffins spring back when lightly touched.   Makes 12 muffins.
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You can make extra batter and keep it in the refrigerator for 2-3 days before baking off more muffins.  These freeze well in ziploc type bags.

Science Fact of the Week:

Dietary fibre has been shown to have numerous health benefits. There is a reason we call these “Poo Muffins”. Beyond keeping you regular, these muffins may decrease inflammation of the gut and help reduce symptoms of inflammatory bowel disease.

Blueberry Peach Crisp

As the Patriarch of the family, I was told I should take the lead for this first post. I opted to post a staple in this household: Fruit Crisp.

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We make seasonal variations of this crisp year round. In the winter, apple-pear, and in the summer, blueberry-peach.

Always a crowd pleaser, this crisp is easy to throw together in a pinch.

Ingredients:

For the fruit base:

8 peaches, peeled and sliced into large chunks
2 dry pints (approximately 4 cups) fresh blueberries, washed
1/4 cup all-purpose unbleached flour
1/2 cup granulated sugar
1 tsp. ground cinnamon

For the topping:

1 1/2 cups all-purpose unbleached flour
1 cup large flake oats
3/4 cup demerara style brown sugar
3/4 cup granulated sugar
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
2 sticks vegan margarine, cold, cut into cubes (eg. Earth Balance)

Directions:

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Preheat oven to 350F.  Mix fruit base ingredients into large bowl and transfer to a 9×13-inch pyrex dish.

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Pulse the flour, oats, sugars, nutmeg and cinnamon in a food processor until well mixed.  Add the margarine and pulse until mixture resembles coarse crumbs.

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Top the fruit with the mixture and bake for 45-50 minutes until fruit is bubbly.

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This is our family’s traditional Friday night/Shabbat dessert in the summer when peaches and blueberries are fresh.  The crisp can be kept covered with foil and warmed until it is time to serve.  It also is a great Sunday evening cottage finale.  The topping can be made up to 2 days before and refrigerated in a large ziploc type bag.

Recipe can also be adapted to be made in individual ramekins. Bake for 30-40 minutes.

To make this gluten-free: You may substitute the all-purpose flour with a cup-for-cup gluten-free flour and swap the oats for gluten-free oats.

Leftovers can be refrigerated for 2-3 days and served cold or reheated.

Science Fact of the Week:

Blueberries are rich with anthocyanins. In fact, anthocyanin levels are significantly higher in blueberries compared to other berries such as strawberries and raspberries. Anthocyanins can be considered antioxidants, and may be linked to a decreased risk of cancer and lower risk of developing type-2 diabetes.