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Wagashi（和菓子）

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pore.fam on ig

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Jeff Buckley & Elizabeth Fraser - All Flowers In Time Bend Towards The Sun

The most beautiful, most under-appreciated Jeff Buckley song. Jeff struck up an intense relationship with Elizabeth after they became infatuated with each other’s voices. Jeff wrote the song, but it was never released commercially.

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amy_simba on ig

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chocolate chip cookies (GF)

Makes 18 COOKIES

INGREDIENTS: (for test #2)

1/3 cup solidified coconut oil*

1/2 cup dates, finely minced (14 deglet dates or 120 grams)

2 teaspoons vanilla extract

2 tablespoons water

3/4 cup almond flour (not almond meal)

1 cup GF flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

80g 85% dark chocolate (4/5 Lindt bar), chip-chopped

Nutrition info per cookie: 130 cals, 9g fat, 12g carbs, 5g sugar, 2g protein

DIRECTIONS:

Preheat the oven to 350°F then line a baking sheet with parchment paper.

In the bowl of a stand mixer with a paddle attachment (or a large bowl using a hand mixer) combine coconut oil and coconut sugar. Mix on high for 1 minute then add vanilla extract and water. Continue to mix for another 30 seconds.

With the mixer running add the almond flour first. Next add the oat flour, baking soda, baking powder, and salt. Continue to mix for about 20 seconds, until a dough forms. Using a spatula, scrape down the sides and bottom of the bowl in between mixing to assure all of the ingredients are combined. If the dough appears dry and crumbly, try allowing it to mix for longer. If it’s still crumbly, try adding a tablespoon of milk. Stir in the chocolate chips at the end with a spatula.

Using a scooper or a spoon, scoop out about 1 tablespoon of dough at a time. Arrange them on the baking sheet with about 2 inches in between each. Bake in the oven for 11 minutes, until edges are light golden brown. Allow to cool for at least 15 minutes before serving. They will continue to firm up as they cool. Leftovers can be stored in an airtight container for up to 5 days. You can also freeze the balls before baking and bake from frozen when ready to eat.

*If coconut oil is rock solid, microwave it (without the lid) for 10 seconds, or until just soft enough to scoop. If it starts to get liquid-like then refrigerate until solid again. It’s very important that coconut oil is solid for the recipe to work properly.

TEST SPECS & RESULTS:

Test 1:

Specs:

1/3 cup solidified coconut oil*

1/3 cup dates, finely minced (~10 deglet dates)

2 teaspoons vanilla extract

4 tablespoons mylk

1 cup almond flour (not almond meal)

1 cup GF flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

70g 90% dark chocolate (3/4 Lindt bar), chip-chopped

Results: 

Cookies were really really close! My critiques:

Slightly dry. Added 2 extra Tbsp water to the dough to make it less crumbly. I’m cutting out 1/4 cup almond flour next time to try and counter this and reducing the cook time by 1 minute. Slightly undersweet, so I’m increasing dates to 1/2 cup packed for next time. Also I originally just pressed the chocolate chips into the tops but may be better to mix into batter.

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VEGAN BANANA MUFFINS (vegan, sugar-free)

Makes 12 muffins

INGREDIENTS

1 3/4 cups (245 g) spelt flour, whole wheat, all-purpose, or GF blend*

2 tsp baking powder

1/2 tsp baking soda (optional; helps to brown and rise the loaf)

pinch of mineral salt

1 tsp ground cinnamon

1/4 cup (75 ml) coconut oil

1/4 cup (56 ml) water

1 tsp vanilla extract

1/3 cup finely chopped dates

4 small or 3 large overripe bananas (~1 1/2 – 1 3/4 cups (338 g)), mashed

optional tasty add-ins:

1/3 cup chopped walnuts

1/4 cup chocolate chips 

INSTRUCTIONS

Preheat oven to 350 degrees F. Line your muffin tin with papers.

One bowl: In a medium sized mixing bowl, mash the bananas , add oil, mylk, and vanilla extract; mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t over mix, just enough until the flour is combined. If mixture seems too thick, add more milk.

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Remove from oven and let cool for 10 min before slicing.

Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Toast or heat for best taste.

*for next test: try 1 cup ww flour + 1/2 cup GF blend + 1/4 cup almond flour

NUTRITION (per muffin): 200 calories, 12g fat, 22 carbs, 5g sugar, 4g protein

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moochithecow on ig