Category Archives: holiday

maple masala pecans

DSC_0574This past Saturday morning, we went and strolled around the farmers’ market. We  came across some great finds. I bought some incredibly beautiful Batavian lettuce – which I proceeded to savor each night for 4 nights straight. Sadly, it is now gone. And I shall have to wait until Saturday morning to go back to the market and buy some more delicious-ness. I can hardly stand the wait. I would have loved to have joined a CSA this year. But, as our home is up for sale  – and we are unsure as to whether it is going to sell or not – we simply could not take the chance of buying a CSA share only to move away.

Another little gem we found at the market were Olomomo gluten free flavored nuts from a local Boulder-based company. They had samples at the ready – the “masala” were our favorites. Even the kids went nuts over these treats. No pun intended there. They were a wee bit on the expensive side but we treated ourselves to a small bag anyway. And after the bag was gone – which, I admit , did not take long at all – I decided to make some.  As I put the tray on the counter-top at snack time – my kids assumed the position and declared, “these are GOOD mommy!”  I actually had to cut them off….

I used Grade B maple syrup on these. Grade B contains more vitamins and minerals than the more expensive Grade A.

2 1/2 cups raw pecans, soaked overnight in filtered water
1 tblsp garam masala
3 tblsps maple syrup
1 tblsp turbinado sugar

  1. Combine the garam masala, maple syrup and sugar in a small bowl and whisk to combine. Pour over the soaked and rinsed nuts and stir to make sure all the nuts are coated.
  2. Line a cookie sheet or baking tray with parchment and spread out the nuts in a single layer.
  3. You can dehydrate them. Or you can put your oven on the “warm” feature and let sit in the warm oven for 3-4 hours until they are dried.
  4. Store in a covered container.

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Filed under appetizer, holiday, snacks

maple masala pecans

DSC_0574This past Saturday morning, we went and strolled around the farmers’ market. We  came across some great finds. I bought some incredibly beautiful Batavian lettuce – which I proceeded to devour as part of a giant salad each night for 4 nights straight. Sadly, it is now gone. And I shall have to wait until Saturday morning to go back to the market and buy some more delicious-ness. I can hardly stand the wait. I would have loved to have joined a CSAthis year. But, as our home is up for sale  – and we are unsure as to whether it is going to sell or not – we simply could not take the chance of buying a CSA share only to move away.

Another little gem we found at the market were gluten free flavored nuts from a local Boulder-based company. They had samples at the ready – the “masala” were our favorites. Even the kids went nuts over these treats. No pun intended there. They were a wee bit on the expensive side but we treated ourselves to a small bag anyway. And after the bag was gone – which, I admit , did not take long at all – I decided to make some.  As I put the tray on the counter-top at snack time – my kids assumed the position and declared, “these are GOOD mommy!”  I actually had to cut them off….

2 1/2 cups raw pecans, soaked overnight in filtered water
1 tblsp garam masala
3 tblsps maple syrup
1 tblsp turbinado sugar

  1. Combine the garam masala, maple syrup and sugar in a small bowl and whisk to combine. Pour over the soaked and rinsed nuts and stir to make sure all the nuts are coated. 
  2. Line a cookie sheet or baking tray with parchment and spread out the nuts in a single layer.
  3. You can dehydrate them. Or you can put your oven on the “warm” feature and let sit in the warm oven for 3-4 hours until they are dried.
  4. Store in a covered container.

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Filed under appetizer, holiday, snacks

hazelnut cookies

I came across this cookie recipe in this months Eating Well Magazine. We eat a variety of nuts, but this is an awesome way to eat the less popular variety – hazelnuts.  They are nutritional power-houses:  a 1 ounce serving  contains almost 3 grams of fiber!  These heart healthy gems also contain potassium, magnesium, phosphorous and Vitamin E.  The batter is easy to prepare but they do require some attention during their baking time. The result is worth it though. They are soft and chewy – an uncommon feat for a gluten free, dairy free cookie.

2 cups hazelnuts
1/2 cup agave nectar
4 eggs whites
1/2 tsp salt
1 tsp gluten free vanilla

  1. Preheat the oven to 325 degrees, baking racks as close to the center of the oven as possible.
  2. Pulse hazelnuts in a food processor fitted with an “s” blade until they form a dry coarse meal. 
  3. Add the agave nectar. Pulse a few more times so that the nectar is incorporated. Set aside.
  4. In a separate bowl, place egg whites and salt. Using a hand mixer, beat the egg whites until they form stiff peaks.
  5. GENTLY fold the nut mixture (a little bit at a time) into the egg whites by hand using a spatula.
  6. Add the vanilla. Continue to fold until vanilla is well mixed.
  7. Line the baking sheets with Silpat or unbleached parchment paper.
  8. Drop the batter by the tablespoonful – 2 inches apart on the paper.
  9. Bake the cookies until they are golden brown – about 25 minutes – making certain to rotate the cookies sheets halfway through baking (back to front AND top to bottom).
  10. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack.

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Filed under baked goods, cakes/cookies, holiday

rustic pear apple tart

Yesterday, I was at the market. Pears were everywhere. Which means: fall has officially arrived!!! I bought four 3-pound bags. I couldn’t help myself. I thought I would continue on my preserving streak. That is, if the pears even make it into the freezer before we eat them all.  This morning, I thought it would be really fun for the kids and me to hunker down and make something quintessential autumn: pears and apple together in a tart. Because gluten free tart crusts can be quite temperamental, I decided to draw on my time living in France and make a cross between a standard tart and a clafoutis (pronounce clah-foo-TEA). Clafoutis has a custard-like tendency. But, if you make it using less liquid and eggs, it resembles a tart. They are wonderful. And they can handle the juiciness of these two fall fruits. After this came out of the oven (and I tasted it), I decided that this dessert will hold a special place at Thanksgiving this year…with vanilla ice cream, of course….

For the fruit mixture:

4 small pears, sliced thinly
2 medium apples, sliced thinly
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
2 tblsp honey
juice of 1 lemon
1 1/2 tblsp gluten free flour (all-purpose flour blend)

For the tart mixture:

4 ounces (just over 2/3 cup packed) ground almonds
3 ounces white rice flour (need help measuring? Go here).
3 ounces sweet rice flour
2 eggs
1/3 cup agave nectar
3/4 cup non-dairy milk

  1. Preheat oven to 425 degrees.
  2. Peel pears and apples and slice thinly. Toss in a bowl with honey, spices and flour. Set aside and let flavors meld while you’re preparing the tart mixture.
  3. In the bowl of a food processor, grind almonds to a fine powder. Be careful not to grind too much or you end up with almond butter! Remove and set aside.
  4. Place eggs, milk, agave in the food processor bowl and pulse two times to combine. Add almonds and flours and pulse a few times more. The batter is a liquid – but it is on the thicker side. Transfer to a baking dish. (I used a piece of stoneware that had a lid).  Layer apple pear mixture over the batter. Using a knife, gently swirl the apples and pears into the batter (just so some pieces of fruit show through in the finished product).
  5. Bake 60 minutes covered. Remove lid. Bake an additional 10 minutes (so that the top browns). If you are using something without a lid – you may need to cover the tart with some foil to prevent too much browning on the top…

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Filed under baked goods, dessert, holiday