citrus-pistachio scones (grain free)

Citrus-Pistachio Scones

the other night,
while aimlessly scrolling through FB
with alex trebeck smug in the background
i came across an hs friend’s update.
for some reason,
through no prompting that i could discern,
he listed 10 albums he listened to
when we were all still pimply,
voices changing
and in dire need of deodorant.
being as how i adore lists
i wracked my brain
for my list of albums:

Citrus-Pistachio Scones

madonna // bedtime stories
tori amos // little earthquakes
toad the wet sprocket // fear
jon bon jovi // blaze of glory
u2 // zooropa
erasure // the innocents
roxette // crash boom bang
alanis morissette // jagged little pill
stone temple pilots // purple
counting crows // august and everything after

this doesn’t include the
asian new wave
i still have a fondness for.

tl;dr: i was emo AF

Citrus-Pistachio Scones

citrus-pistachio scones (grain free)
loosely adapted from against all grain cookbook by danielle walker
makes 7 scones

*note: these scones have nothing to do with music, unless you count the fact that i was listening to music while i made them.

2 cups blanched almond flour, sifted, plus more to roll out dough
3 TBL super crushed pistachio nuts, unsalted
3 TBL kinda sorta crushed pistachio nuts, unsalted
1/4 cup maple syrup
1 egg
2 TBL almond milk, i use califia farms
1/2 tsp baking soda
1/4 tsp salt
3 TBL coconut oil, in soft solid form
zest of 2 lemons
1/4 cup candied orange peel (recipe below)

preheat oven to 350F, put parchment paper on cookie sheet. set aside.

place almond flour, 2 types of crushed pistachio nuts, maple syrup, egg, almond milk, baking soda, salt & lemon zest into mixing bowl. mix until it loosely comes together.

using a fork, add in the coconut oil, letting the oil crumble. stir in candied orange peels.

on the counter, sprinkle some almond flour. dump out the dough onto the counter and shape into a disc, about an inch thick. cut into triangles and be done with it. but if you’re fancy, use a round biscuit cutter to make into circle scones.

place on prepared cookie sheet.

bake for 18-20 minutes. i like it slightly under, crispy outside but still soft on the inside. dw likes it more done. you’re aiming for a golden crust.

serve with tea or coffee. if you’re super fancy, a glaze drizzle would be nice.

candied orange peel

*note: if conventional oranges are what’s available, be sure to wash them in warm water. i’ve let them sit in a vinegar bath (1 part vinegar, 2 parts water) for about 5 minutes. in my mind, whether true or not, it gets rid of any residual sprayed pesticides etc. it’s entirely up to you.
**note: this can be made way ahead, and can keep in a clean jar in the fridge for awhile, aim for less than a month.

2 organic oranges
water
1/2 cup sugar
scant 1/2 cup water
3 TBL sugar

wash the oranges really well, and dry.

cut the top and bottom of the orange to give it stability. you can either score the skin and peel (which is how my gpa used to do for me) or you can be lazy and just cut the skin off as close to the flesh as possible.

cut/peel as much of the pith (the white stuff) off as possible.

slice the orange peels as thin or thick as you want.

dump into a saucepan, add water and bring to a boil. drain. do this 2 more times.

in the same saucepan, add in the 1/2 cup sugar with scant 1/2 cup of water. bring to a gentle boil, swirl to dissolve the sugar. add in the sliced peels, mix to make sure every peel is covered in syrup. leave it alone for about 15 minutes.

drain, reserving the syrup for another use, like tea or lemonade, or some baked bread that calls for the use of citrus simple syrup to be doused in it. i’d say there’s about 1/4 cup of the stuff left.

in a bowl add about 3 TBL sugar. add the drained sticky peels to the bowl and shake it around till all the peels are coated in sugar. lay on a cookie tray with parchment paper. spread it out into a single layer. put it in the oven set at the lowest temp possible (mine goes down to 170F) and leave for 30 minutes, or up to an hour. more if your peels are thick. you’re aiming for a dried product.

BAM!

Citrus-Pistachio Scones

3 years ago: red pepper & baked egg galette
2 years ago: crocheted broomstick lace infinity cowl
1 year ago: mushroom stroganoff

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sephardic challah with whole spices

Sephardic Challah With Whole Spices

even though i have a netflix list
of shows/movies queued up
i spend an inordinate amount of time
rifling through the various offerings.
same with HBO Go, Amazon
and don’t get me started on my
to-read books pile.
maybe it’s a fear of missing out,
or that non-committal habit of
having something already but
still seeking something better,
i don’t know,
i just know that when i finally do
settle on something,
my mind is pretty made up,
even if i took 30 minutes to get to that conclusion.

Sephardic Challah With Whole Spices

in the case of this challah,
i’ve been on an on/off again search
for the ultimate recipe.
i’ve pinned plenty of options,
with private promises of attempting them
and then perfecting them.
i took a baking break during the warmer months,
and when i went looking at my
queued list,
none grabbed my attention.
back to the drawing board.
it took awhile,
but this came along
and i knew i had to make it,
mind made up.

Sephardic Challah With Whole Spices

sephardic challah with whole spices
adapted from the NY Times
makes 2 loaves

*note: my oven must run hot, or it’s the convection thing, but the loaves became dark around the 10-15 min mark so i would tent with foil for remaining bake time.
*note: toasting and then grinding them would be an excellent way to impart the spices without having to bite into them whole. i don’t mind the whole spices but that’s just me.

scant cup of raisins, soaked in warm water, drained well
4 TBL sesame seeds, divided
1 TBL caraway seeds
1 TBL coriander seeds
1 TBL cumin seeds
1 TBL black sesame seeds
2 1/4 tsp active dry yeast
5 cups/600 grams bread flour, more for dusting
1/2 TBL cinnamon
2 1/2 tsp/30 grams olive oil, more for rising bowl
75 grams honey (to taste, i was aiming for 50 grams and got a little heavy handed)
2 eggs, at room temperature
3/4 cup warm water, more as needed
1/2 TBL kosher salt
2 egg yolks + 1 TBL water for glaze/brush

in a pan, toast 1 TBL of sesame, caraway, coriander, cumin and black sesame seeds over medium heat until toasty-smelling. set aside and cool.
in a small bowl, combine yeast with 2 TBL warm water and ignore while it blooms. if it doesn’t, chuck it and get new yeast.

using stand mixer with dough hook, combine the flour with cinnamon, olive oil, honey, eggs and warm water. mix until a soft dough forms. on this particular day, the weather was kinda dry so i did add about 1-2 TBL of water to the dough to make it softer/pliable.

add in the salt and toasted seeds until the dough is smooth. it’s going to take awhile, about 5-10 minutes. original recipe says to add mix in the raisins then. what i did was i poured the dough onto the lightly dusted counter and gently kneaded the raisins in. it was a smidge sticky but you know, deal with it. transfer to large oiled bow. cover with plastic wrap and let stand until doubled in size, up to 2 hours.

line 2 cookie sheets with parchment paper. set aside.

turn dough onto lightly dusted counter and press down gently to deflate. divide dough in two and rest for 5 minutes.

roll each piece of dough into 18″ long rope and rest for another 5 minutes. then go back and roll into 32″ rope.

take one of the ropes from one end form the dough into a coil, tucking the end under.

repeat for the other rope.

transfer coils onto prepared cookie sheets and cover with large bowl. ignore for 1 hour, until the loaves have doubled in size.

about 30 minutes in, preheat oven to 400F.

whisk the egg yolks with 1 TBL of water. brush the egg wash over the loaves and let stand uncovered while oven warms.

brush with egg wash again and sprinkle with remaining sesame seeds.

if you’re able, bake both loaves side by side, for 30 minutes. i baked them one by one.

transfer loaves to rack and cool before serving/slicing.

can be consumed as is, but i liked it best when slathered with veg butter and drizzled with a bit of honey.

BAM!

Sephardic Challah With Whole Spices

3 years ago: butternut squash & pearl barley risotto, lactose free
2 years ago: inside out peanut butter cups – vegan, gluten free
1 year ago: i didn’t do shit last year

blueberry – lemon almond waffles (gf)

blueberry - lemon almond waffles

blueberry - lemon almond waffles

it’s a short week for us here,
not only because of the holiday week,
but because we’re headed on vacation
with our nephews soon!
excitement.
we’re headed down to the shore
where i’ll hover,
slather on spf four-fold
and encourage glutton tomfoolery.
there might be another post,
there might not be,
it’ll be a surprise!
but until we meet again
have at these summery waffles.
happy july friends!

blueberry - lemon almond waffles

blueberry – lemon almond waffles
makes 6

*note: i don’t make waffles often, last time was a year ago and it was dw who made them. this is one kitchen toy i can’t seem to get rid of. i don’t know what the brand is, i threw out the box and manual but it just lights up when hot and the light goes off when the waffles are cooked. use common sense with your own waffle toy.
**note: for the first 4 i added the berries after the batter had been poured into the maker, and for the last 2 i added the berries to the batter itself and then poured it into the machine. it all came out the same, so when you add the berries are up to you.

1 1/2 cups almond flour
1 TBL coconut flour
1/2 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/3 cup milk, dairy or nut
juice and zest of 1 lemon
1 TBL maple syrup
1/2 cup blueberries
oil for brushing waffle iron

preheat a waffle iron

in a bowl mix all the ingredients except for the oil until blended.

it will be thick and you will think to yourself that it’s weird. twins.

when waffle iron is ready, brush with oil real quick. add in about 2 heaping tablespoons worth of batter on each side, with a few berries.

close and cook based on manufacturer’s instructions.

prepare remaining batter.

serve with maple syrup and more berries.

BAM!

blueberry - lemon almond waffles

3 years ago: coconut egg curry
2 years ago: diy copper pipe wall sconce
1 year ago: strawberry ice cream cookie sandwiches

Raspberry-Coconut Chia Pudding

Raspberry Coconut Chia Pudding

somehow we find ourselves
smack dab in the middle of june
ridiculously tangled up with
the Whole30 diet.
it seemed like the right time:
our csa started
nuria moved back to ca
it’s the month before our beach vacation

i’m not going to paint a pretty –
or ugly – picture.
it’s not painful,
we just don’t like being limited
and we miss the rice and bread and pasta acutely
but the guidelines are pretty in line with
our lifestyle already.
except for the coffee + sugar + creamer
and cereal
and sweets
ok. fine. whatever,
this isn’t the funnest.
but it’s not dire either.

since we’re not kick starting summer
with the usual smoothies
i needed to come up with something
equally delightful & cooling.
enter the chia pudding phenom.
it’s everywhere, chia seeds is the new kale.
and like, kale,
i really like chia seeds.

Raspberry Coconut Chia Pudding>

raspberry-coconut chia pudding
makes enough for 2

*note: chia seed is technically compliant to Whole30 but it should be consumed judiciously so i’ve only made this twice, i’ll likely make it a few more times before the diet is over, and will definitely make it often this summer, using whichever berries and fruits are in season.
**note: made it recently with strawberries + lemon juice and it was ridiculously delightful.

1 very generous cup raspberries, fresh or thawed
3 TBL chia seeds
juice of half grapefruit
3-4 each raw almonds and cashews, rough chopped
3-4 TBL unsweetened dried coconut flakes
few sprigs of mint, chiffonade or torn

in a bowl place the raspberries in and with a fork smash them. they don’t have to be all smashed, texture is good. add in the juice of half grapefruit and the chia seeds. mix through so that chia seeds don’t clump. set aside for 30 minutes in the fridge, or overnight.

when ready to eat, divvy up in two dishes/cups/glasses/jars and top with the chopped nuts, coconut flakes and mint.

BAM!

Raspberry Coconut Chia Pudding

3 years ago: crunchy celery salad
2 years ago: intense strawberry coconut ice cream & almond waffle bowls
1 year ago: cayenne chocolate ice cream

Pear-Apple Yogurt Crumb Cake (GF + DF)

Pear-Apple Yogurt Crumb Cake (GF + DF)

the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.

Pear-Apple Yogurt Crumb Cake (GF + DF)

pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake

loosely adapted from dolly and oatmeal

*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.

crumb topping
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds

cake
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning

preheat the oven to 350°F

grease an 8″ pan & line the bottom with parchment paper

to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.

to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.

bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.

remove from oven and place on a rack.

if using a springfoam pan, allow to cool completely and then remove sides of pan.

if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.

will keep for a week, well covered, in fridge.

BAM!

Pear-Apple Yogurt Crumb Cake (GF + DF)

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year