grain free Archives | Page 10 of 61

garden to fork: coconut kale | via the sweet miscellany blog

This simple recipe for kale is one of my favorites as the marriage of toasted coconut and sauteed kale is pretty dern delicious. You only need 4 ingredients for this vegan and gluten free recipe and it’s ready in under 10 minutes!

I harvested some kale (to eat) and calendula (to dry) last weekend in the garden. Despite the wonky winter temperatures and lack of sunny days, the garden is still faring pretty well! When I’m working with freshly harvested local produce (which I try to do as much as possible), I tend to prefer simple preparations to allow the complexity of the flavors to come through rather than being muddied or lost.

This simple recipe for kale is one of my favorites because the marriage of toasted coconut and sauteed kale is pretty damn delicious. I like adding in crushed red pepper, garlic, and ginger but feel free to leave them out. I highly recommend seeking out local kale if you can or perhaps try your hand at growing it in your garden!

Sauteed Kale with Toasted Coconut

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Author: Courtney West
Total Time: 10-15 minutes
Yield: 4 side servings
Diet: Vegan

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Description

Ingredients

1 standard bunch of kale, chopped into bite-sized pieces
1/2 cup unsweetened coconut (I used the larger chips, but you can use shredded if that is what you have. If you do use shredded, be aware that it will toast up much quicker!)
sea salt or tamari to taste
fresh lemon juice to garnish

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Instructions

Heat a large skillet over medium heat. Add the coconut. Stir the coconut slowly so you can toast it without it burning. Once the coconut is golden brown, add the kale and a splash of water. Stir the kale slowly, allowing it to cook. It is ready once it is bright green and just beginning to wilt. This will take about 3-5 minutes. If the pan looks dry during cooking, add a splash more water. Season the kale to your liking with sea salt or tamari and finish with a squeeze of fresh lemon juice. Eat and enjoy!

Notes

Since the leaves of my kale were relatively small, the stems were rather small as well. If you’re working with larger leaves of kale with thicker, more substantial stems, you can remove them, chop them, and add them to the pan to start cooking before you add the leaves.
I didn’t add oil to this recipe as the coconut flakes released enough but if you like, you can add a couple of teaspoons of your favorite oil before you add the kale.

Prep Time: 5 minutes
Cook Time: 5-10 minutes
Category: side

almond thumbprints with orange marmalade & candied ginger | via sweet miscellany

I feel like I’ve mentioned this on here many times but a lot of bakers don’t know how to do gluten free/vegan baked goods well. It all stems from the simple fact that they try to apply the same rules as conventional baking to special diet baking. And while a few might carry over, for the most part, it’s a special kind of beast. There’s nothing like the disappointment that comes from looking forward to actually being able to eat a baked good only to have it be bland or void of taste, crumble into bits in your hand, or be so dry it makes you drown your mouth in water just to swallow it down. Or, worse yet, all you taste is sugar and nothing else.

Even today, with the abundance of recipes available, I often only bake from my own repertoire because they have been rigorously tested and approved by this exacting Capricorn. That being said, I’m sharing an iteration of the very first cookie I developed for Sweet Miscellany way back in the day. Originally, these thumbprints were made with a house-made blood orange marmalade. For the sake of streamlining things and making these more accessible I’ve used a store-bought marmalade here. If, however, you feel like stepping up your game, you can find the marmalade recipe and method here.

These thumbprint cookies are chewy with a beautiful smoky-sweetness from the maple syrup. The nuttiness of the almond meal partners really well with the tangy bitterness of the marmalade. As for the tiny bits of soft candied ginger, they add a lovely spicy note and textural element. These cookies are great for gifting this season or simply as a sweet treat for your holiday spread. And, they’re grain free, soy free, and vegan!

Almond Thumbprints with Orange Marmalade & Candied Ginger

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Author: Courtney
Total Time: 30-32 minutes
Yield: 24 small cookies

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Description

Nutty almonds, bittersweet orange marmalade, and spicy candied ginger make for a delicious little cookie. These cookies are grain free and vegan and are great for gifting or simply treating yourself.

Ingredients

230g almond flour
45g arrowroot flour
heaped 1/4 tsp fine sea salt
1/4 cup finely minced candied ginger root (optional but highly recommended)
45g melted coconut oil
125g maple syrup
1 1/2 tsp vanilla extract
1 tbsp flaxmeal
orange marmalade to fill (you’ll end up using about 1/4 to 1/3 cup total)

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Instructions

Pre-heat your oven to 325 degrees. Line a standard baking sheet with parchment paper or a reusable silicone liner.

Combine the almond flour, arrowroot flour, and salt in a bowl. Whisk well to aerate and combine, then add the minced candied ginger. Mix until the ginger looks evenly distributed through the dry ingredients.

In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla, and flaxmeal. Add the wet ingredients to the dry, then stir until the dough begins to come together. It should begin to form a ball and be somewhat stiff. If it looks too wet, add a small spoonful or two of the arrowroot and mix once more.

Using a small cookie scoop (the size I use is a 1.5 tbsp scoop) or a tablespoon measuring spoon, scoop out level portions of the dough. Place the flat side down on the baking sheet with the domed/rounded side facing up. These don’t spread much so you can place them about an inch apart on your baking sheet. Repeat with the remaining dough.

Fill a small bowl with cool water. Dip your thumb into the water, then make an indention with your thumb in the center of each cookie, making sure not to press all the way down to the bottom. The water helps the dough keep from sticking to your thumb. Repeat with the remaining cookies. Using a small spoon, fill each indention with orange marmalade.

Bake the cookies in your preheated oven for 20-22 minutes or until the edges and bottoms are just beginning to turn golden brown. Allow the cookies to cool completely before eating. Makes approximately 24 small cookies. Store in an airtight container for up to 3-4 days.

Notes

You can use your favorite jam in place of the marmalade if you like. Apple butter also works really well with these. I love ginger but if you don’t, feel free to leave it out of the recipe. The tea & brewing vessel are both from marble & milkweed.

Prep Time: 10 minutes
Cook Time: 20-22 minutes