Wednesday, March 25, 2020

gluten- and dairy-free apple-walnut pancakes

(photo by my son Joel)

This comes by way of one of my favorite wedding gifts from one of my favorite professors--the More-with-Less Cookbook has been well loved and used in our household since 2001!

Since I received the book way back then, I've had to change my eating habits, so I've amended this recipe to be gluten- and dairy-free--I also spiced it up!

You'll need:
  • 1 cup rice flour
  • 1.5 cups almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon (or more) ground ginger
  • 2 cups unsweetened almond or soy milk
  • 2 eggs, well beaten
  • 2 tablespoons grapeseed oil
  • 1 cup diced apples
  • 1/2 cup chopped walnuts
Do this:

Combine the dry ingredients in a bowl and combine the liquid ingredients well in a separate bowl, then pour into the dry ingredients and stir. Then add in the apples and walnuts and cook as per usual for pancakes. We had them for dinner one night, along with some sausages! 

Sunday, March 22, 2020

yuzu-ginger (or fig syrup, or mixed berry) almond-flour thumbprint jam cookies

I've used various recipes for thumbprint cookies over the years (from Elana's Pantry to Spunky Coconut), but this time I wanted something simple and totally quick. This recipe from Power Hungry fit the bill.

(And since I've made this, the price of almond flour has doubled in Japan, so last night I tried again with a mixture of almond flour, rice flour, and katakuriko, which is potato starch. I'll post that different recipe below this one.)

You'll need:
  • 1 cup almond flour 
  • 2 tablespoons Okinawan brown sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ginger powder (optional)
  • 2 tablespoons water
  • jam of your choice
Do this:

Mix the dry ingredients together and then add in the water. Drops by spoonfuls on to a baking sheet and then wet a measuring spoon between making an indention in the top of each one. Drop a dollop of jam into each well and bake at 350 F/170 C for about 12 minutes.

(The above photo is some fig syrup given to me as a gift, which I used in some of these cookies. I also tried some strawberry jam, and some homemade yuzu (citron) jam from a friend, who has her own yuzu tree.)

Here's an optional recipe from Spunky Coconut, which I tweaked! The texture is a bit different, a bit thicker and heavier than the above all-almond-flour one.

You'll need: 
  • 1/3 + 1/4 cup almond flour
  • 1/3 cup rice flour
  • 1/3 cup katakuriko (potato starch)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger powder
  • 1/4 cup grapeseed oil
  • 1/2 teaspoon vanilla
  • 3 tablespoons agave syrup
  • 1 egg
Do this:

Mix the dry ingredients separately than the wet ones. Then mix them together and mold into the thumbprint cookie shape and add your jam. Bake at 350 F/170 C for about 12 minutes. 

Monday, January 13, 2020

quick and easy pickled radishes

I'm always ready for radishes!

I found this recipe here and am determined to keep it on hand always. My version is slightly different, so here you go.

You'll need:
  • radishes, thinly sliced
  • several cloves of garlic, sliced
  • red pepper flakes (I put these in an empty tea bag to put into the jar--you can buy these fillable tea bags at any Japanese supermarket)
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 2 tablespoons sugar (I used Okinawan brown sugar because that's what I keep on hand)
  • 2 teaspoons salt 
Do this:

Fill your jar with radishes and garlic, alternating layers, then mix the liquid and sugar and salt together and pour over the top. Stuff the tea bag with red pepper flakes down in the side.

Put in the fridge for half an hour or so and then devour! 

Friday, January 3, 2020

paleo carrot cake with cashew "cream cheese" frosting

I've made this a number of times now, including for our "see you later" party for our Vietnamese friend Ha Vinh:

It's a beautiful cake on its own and doesn't even need frosting, unless you want to go whole hog (or whole cashew!). 

I just made it again on New Year's Day, this first and beautiful day of 2020.

Reading War and Peace with a piece of carrot cake: perfect! 

The recipe came into our kitchen via The Roasted Root here, and the cashew frosting was from their website too (make sure you soak your cashews overnight the night before). 

For the cake, I left out the coconut, which I can't have, and I substituted 1/4 cup katakuriko (Japanese potato-starch flour) and 1/4 cup rice flour instead of the 1/2 cup tapioca starch called for in the recipe.

Enjoy, but be warned, this cake takes some time to put together. 

For the cake itself, you'll need:
  • 4 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup grapeseed oil
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups almond flour
  • 1/4 cup katakuriko potato starch 
  • 1/4 cup rice flour (or instead of the katakuriko and rice flour, 1/2 cup tapioca flour)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 1/2 cup raw walnuts chopped
  • 1/2 cup raisins
  • 2 cups grated carrots (I do this in my food processor)
Do this: 

Blend everything except the walnuts, raisins, and carrots, then add those in at the end and stir by hand. Pour into a 10-inch springform pan that's been oiled and lined on the bottom with baking paper, then bake at 170 C/350 F for at least 40 minutes. Check the whole cake to make sure it's not squidgy in any area. Allow to cool.

For the frosting, you'll need:
  • 2 cups raw cashews, soaked overnight and then drained and patted dry with a towel
  • 1/3 cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
Do this:

Add the cashews into a food processor and blend for a number of minutes until a thick paste forms. While the processor is running, drizzle in the remaining ingredients until smooth. Frost your cake, top with chopped nuts or whatever you like, and share with friends and family.