Tag: soy-free

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

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This skillet granola recipe is done in a fraction of the time of the oven methods, and with the whipped cream and seasonal fresh berries, it makes for a simple dessert or breakfast. The granola freezes well, too.The whipped cream comes from my book, The Allergy-Free Cook Bakes Cakes and Cookies.

buckwheat granola whipped cream strawberries

Maple Buckwheat Granola with Whipped Cream and Fresh Berries

For the granola:
3 tablespoons pure maple syrup
1 tablespoon coconut oil
1 cup flaked buckwheat, such as Bob’s Red Mill Creamy Buckwheat
6 tablespoons raw pumpkin seeds
2 tablespoons hemp seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or Himalayan salt

For the whipped cream:
1 (14oz) can full-fat coconut milk, refrigerated at least 24 hours
2 tablespoons icing sugar, sifted
1 teaspoon vanilla extract

For serving:
Fresh blueberries, blackberries, raspberries, strawberries

To make the granola, put the maple syrup and coconut oil in a heavy skillet over medium heat. Stir until the mixture just begins to bubble. Add the buckwheat flakes, pumpkin seeds, hemp seeds, cinnamon, and salt. Mix well to completely coat with the syrup mixture. Cook over medium heat, stirring often, for about 5 minutes, until the ingredients are well mixed, fragrant, and golden in color. Remove from heat, and set aside to cool.

To make the whipped cream, put a metal stand mixer bowl or large metal bowl and wire beaters in the freezer for 20 minutes. Remove the items once they are thoroughly chilled, and take the coconut milk can out of the refrigerator, careful not to shake it. Open the can and spoon out the hardened coconut cream at the top of the can. Put the coconut cream, icing sugar, and vanilla extract in the metal bowl. Using the stand mixer or a hand mixer, beat on high until creamy and fluffy, about 5 minutes. Use right away to assemble the dessert, or refrigerate until needed.

When ready to serve, later the berries, whipped cream, and granola in individual bowls. Serve immediately.

Late Summer Oven Ratatouille

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Though the actual assemblage of this dish is more akin to a tian, it delivers a pretty presentation and tastes great, too. Like most amazing things, it is excellent the next day, too. I’ve included photographs inside the recipe for putting it together. If this makes it difficult to print, let me know, and I’ll adjust it.

rataouille close

Late Summer Oven Ratatouille

For the sauce:
2 cloves garlic
7 Roma tomatoes, seeds removed
1/2 cup loosely packed basil leaves
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon freshly ground pepper (or to taste)
1 teaspoon extra virgin olive oil

For the rest:
1 medium eggplant, sliced 1/16 to 1/8-inch thick (try to find one with a smaller diameter)
1 yellow zucchini/summer squash, sliced 1/16 to 1/8-inch thick
1 green zucchini, sliced 1/16 to 1/8-inch thick
1 red onion, sliced 1/16 to 1/8-inch thick
1 to 2 red peppers, cored and sliced in rings 1/16 to 1/8-inch thick
1 tablespoon extra-virgin olive oil
Additional sea salt and freshly ground pepper

Preheat the oven to 375 degrees F. Lightly oil an 9-inch square baking dish.

Put the garlic in the food processor. Pulse until finely chopped. Add the Roma tomatoes, basil, salt, pepper, and olive oil. Pulse until combined and almost pureed. Pour the mixture into a fine mesh sieve and drain the excess water.

Pour the tomato mixture in the bottom of the dish. Line the eggplant, yellow and green, zucchini, onion, and red pepper upright in a pattern, starting around the perimeter of the dish and working your way to the centre.

rataouille first step

Brush with remaining olive oil. Sprinkle with salt and pepper.

rataouille second step

Cover the vegetables, loosely tucking into the inside of the dish with foil or parchment paper. Bake for 45 to 60 minutes, until vegetables are softened but not mushy. Uncover and let cool at least 30 minutes before serving.

rataouille baked

Curried Zucchini and Kale Soup

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Make this simple soup a full meal by adding 2 cups of chickpeas, and leave it in a chunky purée instead of completely smooth. You can serve this cold or warm. Initially, I wrote the recipe as a cold soup… but I like it warm and cozy with some crusty bread.

kale-zucchini-soup

Curried Zucchini and Kale Soup

1 tablespoon extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 3/4 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 tablespoon freshly grated ginger
1/4 teaspoon fine sea or Himalayan salt
2 medium zucchini, chopped
2 cups vegetable broth (you can also use water, although you may want to increase the spices)
3 cups packed, chopped kale
2/3 cup full-fat coconut milk (in the can, not coconut beverage)
Zest of one lime
Salt to taste
Fresh ground pepper to taste
Lime, for garnish
Freshly chopped cilantro, for garnish

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic, and cook for 5 minutes. Stir in the spices and ginger, and continue to heat for an additional one to two minutes, until fragrant. Add the zucchini, and stir until coated with spices, then top with vegetable broth. Reduce heat to medium-low and cover, letting cook until the zucchini is tender, about 12 minutes.

Once the zucchini is tender, add the kale, and continue to cook for another 5 minutes, until wilted. Remove from heat and using an immersion blender, whizz until smooth. If you don’t have an immersion blender, let the soup cool slightly and purée in batches in a blender or food processor.

Once smooth, add the coconut milk and lime juice, adding salt and pepper to taste. Let come to room temperature and then place in fridge to chill before serving. Garnish with a squeeze of lime juice and cilantro, if desired.