Spiced Persimmon Bread

This is a variation of James Beard’s Amazing Persimmon bread recipe. It was my first time baking with persimmons and I was pleasantly surprised with the outcome. The persimmons paired with the spices and nuts make it an ideal bread for fall and winter. Use very ripe and soft Hachiya persimmons. Once the persimmons are mushy, you can simply peel off the skin and mash them with a fork. No food processor or blender necessary.

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Ingredients:

3 cups whole wheat flour

1 cup brown sugar

½ cup honey

1/4 cup apple sauce

3/4  cup coconut oil

3 eggs

1/4 cup cognac

1 tsp salt

11/2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/4 tsp cloves

1/2 tsp ginger

2 cups persimmon purée

1 ½ to 2 cups walnuts or pecans

1 ½ to 2 cups raisins or diced fruits (apricots, dates, or cranberries)

Directions:

  1. In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
  2. In another bowl, whisk together the brown sugar, honey, apple sauce, coconut oil, and eggs.
  3. Peel and purée the persimmons (note: I like to leave some whole persimmon pieces in mine). Mix in the cognac. Then add to the second mixture with the wet ingredients.
  4. Combine the two mixtures then fold in nuts and dried fruit.
  5. Transfer the batter into a well-greased bread dish.
  6. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool before serving.
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Winter Veggies

Roasted Root Vegetables with Thyme and Apples

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Ingredients:

3 medium sweet potatoes

2 gala apples

5-6 carrots

2 large beets

2 tablespoons olive oil

Thyme

Salt and pepper to taste

Directions:

  1. Chop vegetables and apples into thin slices.
  2. Dress with the olive oil and spices.
  3. Roast at 450°F for about 40-45 minutes, until the vegetables are tender and starting to brown. Stir occasionally.

Balsamic Brussels Sprouts with Pomegranates  

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Ingredients:

1 pound Brussels sprouts

1/2 cup pomegranates

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

Directions:

  1. Trim and clean Brussels sprouts. Cut each one in half.
  2. Toss the Brussels sprouts with 1 tablespoon olive oil.
  3. Roast at 400°F for 25-30 minutes until crispy.
  4. In a sauce pan, combine brown sugar, olive oil, and balsamic vinegar. Simmer for 5-10 minutes until the sauce thickens.
  5. Combine roasted Brussels sprouts and pomegranates. Then drizzle the sauce over the roasted Brussels sprouts.

Chocolate Coconut Cookies

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Recipes makes approximately 20 cookies

Ingredients:

½ cup earth balance

¼ cup coconut oil

2 eggs

1 cup brown sugar

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

pinch of salt

½ cup cocoa powder

2 cups shredded coconut

1 cup chocolate chips

Directions:

  1. Mix melted earth balance, coconut oil, eggs, sugar, and vanilla together. In another bowl mix the flour, baking soda, salt, cocoa powder, shredded coconut, and chocolate chips together. Combine the two bowls. Mix well.
  2. Using a spoon or your hands, roll the batter into ~20 balls. Press with a fork and sprinkle with coconut.
  3. Bake at 350 degrees for 10-15 min. Transfer cookies to a wire rack and cool completely.

Energy Balls

Matcha and coconut and cocoa, Oh My!

If you are low on time, these energy balls are great to have on hand as a snack or healthy dessert. They are kid-approved and last up to 2 weeks in the fridge. So this year, fill your Halloween bag with energy balls coated with your favorite toppings.

S/o to my little brother for being my hand model! 6180853072_img_0040

1 c old fashioned oats

1/2 c cashews

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

Stone Fruit Galette with Banana Ice Cream (DF)

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Crust

I followed Food52’s 7 step recipe.

Filling

3 cups peaches and plums (berries or apples also work well)

Juice of 1 lemon

2 tablespoons maple syrup

1 teaspoon vanilla

Cut the peaches into roughly 8 pieces. Mix the fruit, lemon juice, maple syrup, and vanilla together. Pour the fruit into the center of the dough, leaving 1 1/2 inch border. Fold the corners over the filling. Bake at 400 degrees for approximately 25-30 minutes. Transfer to a wire rack and let cool.

Sorbet

See my recipe here.

Some more cookies for ya!

Oatmeal Cookies with either raisins or blueberries 

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These are my favorite (relatively) healthy cookies. They are a great snack, dessert, or complement to your afternoon tea. Add pecans or walnuts to make them more filling.

Ingredients:

¼ c earth balance

¼ c peanut butter

1/2 c maple syrup

½ c brown sugar

2 eggs

1 tsp vanilla

1 ¼ c whole wheat flour

1 c oats

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ c flaxseed

½ c raisins or blueberries (fresh is best but frozen also works)

pinch of salt

Directions:

  1. Heat the earth balance and peanut butter together on the stove top or in the microwave.  Transfer to a bowl and combine with the maple syrup, sugar, eggs, and vanilla. Whisk together.
  2. In a separate bowl mix together the flour, oats, baking soda, baking powder, cinnamon, pinch of salt, and flaxseed. Combine the flour mixture with the wet ingredients. Then fold in the raisins or blueberries.
  3. Line a baking sheet with parchment paper and scoop the cookies into ~15 cookies. Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes before transferring to a wire rack.

Matcha Chocolate Chip Cookies

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I’ve always loved Matcha Green Tea but it intimated me to bake with it. I finally decided to take a chance and it paid off. These cookies hit my matcha craving. I purposely made them not too sweet, although the chocolate chips make the cookies sweeter than you would expect. If you’re a matcha lover, these cookies are for you! Plus, matcha is rich in antioxidants and boosts memory.

Ingredients:

2 cups whole wheat flour

2 tablespoons matcha green tea powder

1/2 teaspoon baking soda

1/2 cup maple syrup

1/4 cup brown sugar (add another 1/4th cup if you prefer sweeter cookies)

1/2 cup earth balance (or preferred butter, melted)

1 tablespoon vanilla

1 egg

1 egg yolk

1 cup chocolate chips

pinch of salt

Directions:

Mix flour, matcha, salt, and baking soda together. In a separate bowl, beat (with an electronic mixer or blender) the maple syrup, sugar, melted earth balance or butter, vanilla, and eggs. Once the batter is light and fluffy, mix with the dry ingredients. Then fold in the chocolate chips. Roll into 1 inch balls. This recipe makes roughly 18 cookies. Bake at 350 degrees for 10-15 minutes. Take out and place on wire rack until cool. Enjoy!