Happy Fourth of July 2014 - Dark-fruit on Shortcake

A delightfully delicious dessert using summer-fresh dark-fruit.

Start by making a shortcake (3 parts flour, 1 part coconut oil and 2 parts almond milk).  Also, remember a pinch of salt, a bit of sugar and baking powder.  I tried forming it in a pastry ring, but they would be more consistent if they were rolled and cut.  Bake at 400F until golden brown.

While baking, prepare the fruit:   wash and drain blueberries and pit the cherries.

When the shortcake is finished baking, allow it to cool for a few moments and spread with dairy free spread (or whipped cream, if you prefer).  Then, pile the fruit atop the shortcake. As a finishing touch, drizzle with honey (or agave syrup if you're ultra-vegan).

Happy Fourth of July!!!

Blood Orange Scones

The perfect thing for a weekend breakfast: Scones!  And, I have a recipe, for once: I made this using the biscuit ratio recipe: 1 part fat:3 parts flour:2 parts liquid. I used: unrefined coconut oil (100g), a mix of spelt flour & shredded coconut (300g), almond milk with a smidgen of blood-orange juice (200ml).  To complete the mix, add a bit of sugar (50g), salt (.5t), orange zest and baking powder (1T).

Be sure to cut the fat into the dry ingredients and then mix in the liquid - but, don't over mix!  Then, form the dough onto a parchment lined pan.  Or, they can be cut like traditional scones.

They're delicious on their own, but they're amazing with a marmalade syrup.  It's easy to make with equal portions of sugar, orange juice and zest.  Boil to ~225F for a thick syrup.

Chewy Peanut Butter & Honey Cookies

Peanut butter cookies with a twist.  The childhood treat of a peanut butter and honey sandwich is translated into these tasty treats.  Grinding the wheat gives a hearty, yet pleasing, whole grain flavour.  Using coconut oil, instead of butter makes this treat enjoyable for those with dairy allergy/intolerance.

They're a delight without embellishment, but the addition of peanut halves and fleur de sel just before baking creates a complex, salty-sweet taste sensation.

Tarte aux Fraises with Greek Youghurt

This one's not quite the classic strawberry tarte.  It has a graham cracker crust, but the filling is made of Greek youghurt, coconut oil, sugar and vanilla.  It's egg free, much lighter and more tangy than the traditional crème pâtissière - a nice alternative for those with egg intolerances.

Making the design isn't complicated at all.  Escargot it! - just make a slight overlapping cicrular pattern.

C'est délicieux!

Hot Cathead Biscuits

Down home, we call these biscuits "cathead" biscuits.  They're roundish and have pointy bits... like feline noggins.

The classic 3:1:2 recipe: flour:fat (coconut oil):milk (soy)

They're delightful and vegan.

Simply add frozen blueberries to boiling syrup (sugar and corn starch) for a fresh and easy compote.  Serve with local honey and imported Irish butter.

I are most of them for supper... a fat intake of over 70Grams.  Worth it!