Sustainability. Everybody talks about it but what does this actually mean? In this episode we break down our definition of sustainability, and ways that you can eat more sustainably at home. But first, we are super excited to announce that we are being honored by Unilever, a consumer goods company that makes some of […]
I have a weak spot for creamy pasta. It’s on the short list of my favorite comfort foods. When I started my cooking journey, one of the first things I taught myself to make was a perfect Alfredo sauce. Ever since, it’s branched out from there. More recently, I’ve been excited about this lemon cream sauce (and the vegan almond version). But the cashew sauce in this rutabaga pasta might be my current favorite. It’s easy and can be thrown together fairly quickly. Just remember to soak the cashews! Read more and see the recipe.
Growing up, cornbread was one of my favorite side dishes, especially alongside chili. My mom would serve it with butter and maple syrup and I would go nuts. It’s no wonder – I’ve always loved carbs.
In the past few years I’ve attempted vegan cornbread with success. However, I had yet to crack the code on vegan, gluten free cornbread.
Without eggs, gluten free baked goods tend not to rise and miss that crumbly texture necessary in cakes and quick breads.
Whenever I make a vegetarian version of a meat-based staple, I’m hesitant to use the same name. They aren’t the same thing and really shouldn’t be compared. However, the idea and inspiration shine through, especially in the recipe. This root vegetable cassoulet is stewed and hearty, echoing it’s meat counterpart. In place of the meat, I used solid fall root vegetables. They pair perfectly with the mirepoix and hearty cannellini beans. The best part of this vegetable cassoulet? It takes less time than the meat version; ready in about an hour. Read more and see the recipe.
It’s not like I don’t appreciate a good apple cake. And I still think David is an okay guy. But paired together, they have simply been too much for me this week. Sometimes I really wish David would just settle for good. He has literally baked and photographed this cake e-v-e-r-y damn day this week. I know, apple cake every day sounds like an October dream. But when it is served along with constant whining that: “It’s under baked”, “The apples don’t look nice on this” or “It’s way too much cinnamon on top”, it kind of takes the pleasure out of eating it. And with 57+ other things on our to-do-before-the-baby-arrives list, I just couldn’t believe my eyes when he started baking one more cake last night.
But now he is finally pleased with it, and the photos. So here it is: A Simple Apple Cake (overly tested like it was some kind of advanced science project). Seriously though, it is a really good cake. I can’t really tell the difference from the one he did in the beginning of the week but I’m just happy that we can finally move on to more pressing issues. I’ll leave it to David to talk about the flavours. /Luise
Thank you for that flattering introduction. Obviously Luise has no idea what she is talking about. The first cake had way too much cinnamon on it and I hadn’t separated the eggs in the batter so it didn’t rise properly. The photos looked terrible too.
I have a long history of not liking apple cake. I have learned to love it now but I do still think that many cakes are too sweet, some are too dry and other have too much apple pieces mixed with the batter. This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple pieces on top and a hint of grated apples in the batter. Ever since we tried it, I have been making my own versions of it. And as Luise so lovingly pointed out, it has taken a few attempts to get it right. We are using one of our favourite flour mixtures to get a good texture. Oat and almond flour adds nuttiness and richness and rice flour keeps it light. I like to bake it in a small tray to get the right height (roughly 2,5 cm / 1 inch), but it works well as a thick cake in a traditional cake tin as well. Instead of serving it with the traditional vanilla custard, we prefer a ginger-spiced greek yogurt which adds a nice tartness to balance the sweetness in the cake. /David
Apple & Yogurt Cake
100 g / 1 cup rolled oats
100 g / 1 cup almond flour
100 g / 3/4 cup rice flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp ground vanilla or 1/2 tsp vanilla extract
100 g / 3.5 oz butter or coconut oil, at room temperature
125 ml / ½ cup maple syrup or runny honey
1 apple, rinsed
180 ml / 3/4 cup cultured buttermilk (or yogurt)
3 free-range eggs, separated
2 apples, rinsed
2 tbsp melted butter
1-2 tsp cinnamon
1 cup unsweetened yogurt
1 knob (roughly 2,5 cm / 1 inch) fresh ginger
1 tbsp maple syrup
1 tbsp lemon
Preheat the oven to 180°C / 350°F bake mode, grease a 30 x 22 cm / 12 x 9 inch tray or springform cake tin and line it with parchment paper.
Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients.
Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and mix until well combined and creamy. Add the buttermilk and egg yolks and mix until smooth. Grate the apple coarsely (with peel), add to the stand mixer and mix until just combined, set aside.
Place the egg whites in a separate bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites, into the dry ingredients until just combined, making sure not to over mix as the cake will be compact otherwise.
Pour the cake batter into the tray. Cut the two apples in thin slices and place them on top of the batter, pushing them down just slightly. Brush the slices with melted butter and the dust the cake with cinnamon. Bake for approx. 45-55 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days.
To make the yogurt, simply scoop it into a bowl, grate the fresh ginger into it, add maple syrup and lemon and stir until combined. Taste and adjust the flavours after preference.
Wow. Apple season is here (at least in the Pacific Northwest!) and I couldn’t be more thrilled.
When I worked at a sandwich shop in college I used to bring a granny smith apple in every day for my mid-morning snack. I literally ate an apple a day everyday for like two years. That’s love!
This recipe takes my love for apples into new territory. They remind me of apple crisp and apple pie and apple strudel all wrapped into one!
I posted a photo to Instagram over the weekend. A snapshot of a catch-all stretch of counter space, where I tend to keep recipe clippings, a journal, receipts, and snacks that I can grab on my way out the door. In the aforementioned photo there was a jar filled with turmeric popcorn, and a few of you asked for the recipe. Done! Here you go. I like to add all sorts of things to popcorn, and in this case it was: turmeric, saffron, nutritional yeast, sesame, and toasted coconut. I do a green version as well, and can post that down the road a bit, if you like. In the meantime, enjoy!
I’ve posted the recipe here >>>>>>.
This week, we whipped up a rich and creamy Green Tea Coconut Sorbet. This recipe is ridiculously easy to make, and will leave you feeling cool and refreshed. It makes for the perfect dessert, and can be enjoyed with fresh fruit, chia seeds, or whatever favorite toppings you have. The coconut milk provides a comforting […]
During our time in Vancouver, we tried lots of delicious restaurants, one being Medina – famous for its brunch.
The long line was worth the wait on a cold dreary morning and all I was craving was a hot beverage and a comforting pot of something warm and delicious. One bite into the tagine (a close cousin to the North African dish known as “shakshuka”), and the smoky, intense flavors in the tomato sauce, I was hooked!
One of my biggest hopes for this site is to get people excited about whole grains. They are such a huge part of my diet both in whole and flour form (I even wrote a cookbook about them). As such, I always get excited when I find kindred spirits, like my friend Alanna. She just published a beautiful book all about alternative, gluten free grains and flours in desserts. This oven pancake is directly from her book with a slight modification for the season. Best of all, every recipe is so irresistible that I forget everything is gluten free.
Sorghum (and sorghum flour) is one of my favorite grains to work with. It’s not overpowering in flavor, pairs well with many other flavors, and the flour is easier to work with then some of the other gluten-free flours. In honor of the launch of her book (and our general grain geekery), we’re doing a giveaway of a set of 6 grains/flours along with copies of both our books. Pop over to The Bojon Gourmet to see the breakfast tacos made with amaranth tortillas (pictured below) and scroll down for more giveaway details! Read more and see the recipe.