black forrest gingerbread hearts

I love gingerbread. I've always liked dark, spiced cookies. The ones that heat you up from the inside after cold winter outings. Even before I had any dietary restrictions I was seeking the perfect gingerbread.

I made these first as a loaf to share with the Trainer, but he thought it was a little to spiced to suite him so I tweaked it again and made a batch just for me. Instead of making a loaf, I spread the batter out in a backing pan. After it was baked I descided to try out my new heart cookie cutter.

Of course, after seeing me enjoy my gingerbread heart and cup of tea every evening the Trainer finally decided he wanted to try one. After one, two, three little hearts popped into his mouth, he decided that they weren't too bad. In fact, "they're pretty good" he declared before finishing off my stash. Luckily, before this happened both S and C had a chance to try them and I got their votes of approval too. I hope you enjoy them as much as we did.Black Forrest Gingerbread

1/2 c. (15pc) prunes
1/2 c. water
1 small tangerine or 4oz applesauce and zest of 1 orange
3 eggs
2 Tbsp honey
6oz (2 c.) blanched almond flour
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 Tbsp ground allspice
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 c. dried cherries

Preheat oven to 325°F and line a 9x13 inch baking pan with parchment paper. Soak prunes in 1/2 c. water in a covered container in a warm location. Blanch tangerine: in a small, heavy sauce pan cover the tangerine in cold water, bring to a boil and boil for 1 minute, drain and repeat two more times. Cover tangerine with water once more and boil for 1 hour. In a blander or food processor puree the prunes, water, tangerine, honey and eggs. In another bowl mix almond flour, spices, baking soda and salt. Blend dry ingredients with prunes and mix well, then stir in cherries. Pour into prepared pan and spread to edges with back of a spatula and Bake for 25-35 minutes, until firm to the touch. Cool for at least 30 minutes and cut into squares, or any other shape with a cookie cutter.

roasted garlic biscuits & croutons

After making my roasted garlic I started to think of other ways that I could use the flavor. I've been experimenting with savory breads, trying to make a roll, biscuit or scone that isn't so sweet. So many of the Specific Carbohydrate Diet recipes call for lots of butter of vegetable oil. I still seem to have problems with large amounts of dairy, probably the casein, and I'm trying to limit the amount of fat I add to recipes. The almond flour I use in baking adds plenty in the baking. I've discovered that it's a matter of adding just enough liquid to create a batter, rather than trying to recreate a standard recipe.

After making a reasonably successful scone with banana I decided to try using the roasted garlic to help mind the biscuits. You could probably oil the muffin tin, or use papers, but I found that by adding just a touch of olive oil in the bottom of each muffin cup helped the muffins slide out. These came out of the oven really crisp and dry, after sitting in the fridge overnight they attracted moisture and were much softer the next day. After toasting them as croutons they stayed nice and crisp for more than a week. To make this recipe specifically for croutons or bread sticks I would spread the batter in a 9x13 baking pan and then slice it into the desired shape for additional toasting

Roasted Garlic Biscuits

2 c. (6oz) almond flour
1 tsp baking soda
1/4 tsp salt
1/4 c. (2 heads) roasted garlic, smashed
2 eggs
1 tbsp olive oil
6 tsp olive oil for pan

Preheat oven to 350° F and place a standard size muffin pan inside the oven to heat. Mix dry ingredients to get out all the clumps. Mix in roasted garlic, eggs and 1 tbps olive until batter is smooth. Quickly, while the muffin pan is still warm, pour 1/2 tsp of olive oil in the bottom of each muffin spot, and then evenly fill with biscuit batter. Bake for 15 minutes, or until biscuits are very dry. Flip pan over to knock biscuits out, and then cool on rack. Serve immediately, or store in an airtight container. The biscuits will be nice and dry right after baking, but will take on moisture as they cool and sit. To dry them back out, place in a warm (120°-150°F) oven for several minutes or toast in a toaster oven. To make croutons, cut the biscuits into cubes, spread on a baking sheet and bake for 5-10 minutes in a warm (120°-150°F) oven. After the biscuits have been dried to croutons, they store well at room temperature in an airtight container

trainer's choice apricot almond bread

I may have mentioned that I make a variety of breads for the Trainer and I. The dark date & pecan spice bread was my first version. With a little tinkering I found a very successfull base and with each loaf I try something a little bit different, trying to find combinations that are especially good.

After our trip to Alaska, Mom liked the bread so much that she started making it for herself, Dad and just about anyone else she could give it to. Dad is very particular about his snacks and meals, he used the have 8 or 9 apricots and 8 or 9 ginger snaps as his evening snack, but somewhere along the line he switched to Mom's granola and apple crisp. This left Mom with a surplus of dried apricots and she decided to try the bread with apricots instead of prunes. For Christmas she sent a small loaf to the Trainer's family and gave us a larger loaf.

The Trainer liked her version and asked me to make my next loaf with apricots. When he had his first slice of this one he said that it was the best. Now, he says that about each loaf I put in front of him, except the gingerbread I'm working on, but he has continued to request this loaf "just the way it is".

Apricot Almond Bread

6oz (2c.) blanched almond meal
1 tsp cinnamon
1/2 tsp cardamom
1 tsp baking soda
1/4 tsp salt
4oz (1/2c., 15pc) dried apricots stewed in 1/2c. water
4oz applesauce
3 eggs, separated
1 tsp vinegar
2 tsp almond extract
1/2c (10pc) chopped dates or golden raisin
1/2c. chopped pecans

Preheat oven to 350° F and line a 9x3" loaf pan with parchment paper. Stew apricots in water. ( I discovered a neat trick to this, I put the fruit and water in a jar and leave it on the radiator for several hours) In a blender or food processor puree apricots, with water, egg yolks, applesauce and almond extract. In a separate bowl, combine almond meal, baking soda, cinnamon, cardamom and 1/8 tsp salt. Wipe down the inside of the bowl of an electric mixer with cider vinegar, place egg whites and 1/8 tsp salt in the bowl and beat to stiff peaks. Mix apricot puree and and almond meal. With a spatula carefully fold egg whites, dates and pecans into batter. Pour into prepared pan and bake for 50-60 minutes. Alow to cool for 1 hour before removing from pan and cooling on a wire rack.

dark date & pecan spice bread

There is a distinct chill in the air, it almost smells of snow. Here in the city we have left fall behind us and are careening towards winter. All the signs are out. The huge Norway spruce has been selected and brought to Rockefeller Center, still shrouded in scaffolding as they swag it with lights.

Cold weather means many things, but one in particular, this girl and her Trainer reach for a nice warm loaf of bread. It has become our evening ritual, a slice of bread and cup of tea and a little quite time before bed. I have been parading a variety of experimental loaves under his nose, all met with enthusiasm, but it all started when I was preparing for my trip to Alaska.

In the short time I was home I worked myself into a frenzy in Mom’s kitchen. What a joy it was to have all the space and tools I grew accustomed to in childhood. This is the kitchen of my childhood, full of love and fond memories, the room in our house where our small family of three most frequently congregated.

I danced around Mom at the stove and Dad in his seat reading the paper, brandishing my spatula and referring to two cookbooks and a recipe downloaded onto my iPhone. I experimented with various things I wanted to take with me to have as emergency food. I settled on one of Raman Prasad’s breads and one of Naomi’s

Evidently, all that recipe searching rubbed something off on me. In the fewer than 24 hours that I was in Michigan before my return to New York I was determined to make something new, my very own. I must give a nod to Naomi, Carol and Raman whose methods I have followed and incorporated into my own baking and recipe.

Now that I have recreated my original success, as has Mom, I am ready to share this recipe

Dark Date & Pecan Spice Bread

3 eggs, separated
3/4tsp cider vinegar
pinch salt

½ c. (15pc) prunes stewed in ½ c. water
4oz additive free apples sauce
2c. almond meal
1/4c. cashew butter
1tsp. baking soda
1/2c. dates, chopped
1/2c. pecans, chopped
1tsp. cinnamon
1/2tsp. cloves
1/4tsp. ginger
1/4tsp. anise extract

Preheat oven to 350 F and line a loaf pan with parchment paper

Puree the prunes and water in a blender.

Mix prune puree, apple sauce, egg yolks, almond meal, cashew butter and baking soda.

Add dates and pecans.

In a separate, large, dry bowl let egg whites warm to room temperature and add a pinch of salt.

Begin beating the egg whites with an electric mixer.

When egg whites have doubled in volume drizzle vinegar while continuing to beat.

When egg whites achieve soft peaks mix the prune puree mixture into the egg whites.

Pour into the loaf pan and bake for 50-60 minutes, when a knife or toothpick comes out clean.