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Tag Archive: orange

Cashew, Coconut, and Orange Granola (gluten-free + vegan)

January 25, 2015 1 Comment Print this page

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I am a thinker, and if you observe me in my day-to-day activities, this fact becomes particularly apparent. I can’t tell you how many times I’ve blocked out Pythagorean identities and musings on Herman Melville in lieu of contemplating human existence, love, or the vastness of the cosmos.

Or food. I think about food a lot.

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As both of my parents can tell you, I am incredibly picky when it comes to choosing a recipe to make. After you’ve been seriously cooking and baking for a while, you start running out of appealing flavor combinations you haven’t tried yet. My dad will suggest strawberry and oat, chocolate and almond, ginger and cranberry, and I will rattle off a list of things I’ve already made with these ingredients that would bore me to make again.

The quest continues to confound me.

So sometimes, I just randomly throw stuff together and hope that it tastes good. And you know what? It often works out. I present this granola as testament.

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My sweet potato soul mate (AKA Natalie, my dear love that has the nerve to live 1,500 miles away 🙁 ) requested a baked good or treat with orange as an ingredient, so I spent weeks (yes, weeks) mulling over what would make a happy marriage with this vibrant citrus. I decided to take a tropical route (because I’ve already made almond and orange scones and orange, ginger, and pistachio biscotti, and there was no way I was mailing Natalie poultry), including coconut and cashews as a salute to the ones I’ve seen growing in Hawaii and St. Lucia. A touch of vanilla and maple added a lovely sweetness, too.

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I make granola almost every weekend–it’s such a breeze to put together and tastes SO. GOOD. It’s so easy, in fact, that you can make it while simultaneously dancing to Ed Sheeran. (I may or may not be a little obsessed…) All you do is mix the dry ingredients…

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…heat together the wet ingredients…

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…stir everybody together…

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(BTW doesn’t this look like a face?!?!?!?!)

…then bake in the oven until golden-brown and smelling of dancing woodland pixies (er, maybe not…I don’t think they’d smell good after frolicking with chipmunks and searching for wild mushrooms…). I’m going to stop now. 😛

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Cashew, Coconut, and Orange Granola

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 8-10 servings

3 cups of gluten-free rolled oats

3/4 cup of raw cashew pieces

1/2 cup of unsweetened coconut flakes

The zest of 2 medium oranges

2 tablespoons of unrefined cane sugar (or coconut sugar)

1/2 teaspoon of salt

2 tablespoons of coconut oil

3 tablespoons of  maple syrup

The juice of 1 large orange (about 3-4 tablespoons)

1/3 cup of smooth, unsalted cashew butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of coconut extract

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and coconut extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉


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Do you daydream about food? Leave me a comment here or on Facebook and let me know!


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Cashew, Coconut, and Orange Granola

January 25, 2015 Print this page

Crunchy, sweet, and just a touch tangy, this granola will brighten your morning or afternoon with a wonderful punch of flavor and texture. Pair with yogurt, fresh fruit, and/or your favorite milk (be it nut milk or regular) for a light but satisfying breakfast or snack.

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 8-10 servings

3 cups of gluten-free rolled oats

3/4 cup of raw cashew pieces

1/2 cup of unsweetened coconut flakes

The zest of 2 medium oranges

2 tablespoons of unrefined cane sugar (or coconut sugar)

1/2 teaspoon of salt

2 tablespoons of coconut oil

3 tablespoons of  maple syrup

The juice of 1 large orange (about 3-4 tablespoons)

1/3 cup of smooth, unsalted cashew butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of coconut extract

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and coconut extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉


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Orange, Ginger, and Pistachio Biscotti (gluten-free + vegan)

December 25, 2014 1 Comment Print this page

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Happy holidays, everyone! I hope you all have had a nice couple of days relaxing with family and friends.

After spending a grueling few weeks of non-stop homework, tests, and papers from Thanksgiving to Christmas, I am finally enjoying a reprieve in sunny St. Lucia where I have clocked more hours sunbathing in a hammock than I think I ever have before. Of course, this wonderful illusion of not having to do anything will come crashing down in a few days when I return home to the land of studying for midterms and learning about buffers for AP Chemistry, but for now, both my mind and body are in paradise.

Although I am still dreaming about the crunchy deliciousness that are these biscotti…

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I came up with these when I was trying to decide what cookies to make for my teachers this year. I wanted something fun and slightly sophisticated–no chocolate chip or oatmeal raisin here! I then arrived at biscotti, which I decided to flavor with orange and ginger for a slightly-sweet, slightly-citrusy, slightly-spicy flavor profile. With almond flour as the base and pistachios added in, these had a wonderful note of nuttiness as well.

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If you’d like to change up the taste, it’s easy with these cookies! Simply a spice or extract, a citrus fruit (or slightly-acidic fruit), and a nut, and you’re good to go. How about almond, lemon, and vanilla? Walnut, grapefruit, and star anise? Macadamia nut, pineapple, and coconut? You get the idea. Just play around with your favorites and you’ll wind up with a lovely treat. 🙂

Biscotti may sound intimidating, but no need to fear–they’re actually quite easy to make! Simply pulse together the dry ingredients…

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…add the wet ingredients, then fold in the nuts with a spatula…

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…form into a log…

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…bake until golden brown, let cool, slice, and bake again! Easy as that for a lovely treat that still maintains its fancy edge.

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Orange, Ginger, and Pistachio Biscotti

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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What is your favorite holiday cookie? Leave me a comment here or on Facebook and let me know!


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Orange, Ginger, and Pistachio Biscotti

December 25, 2014 Print this page

If you like something crunchy with notes of nuts, citrus, and spice, then these cookies are for you! Don’t get intimidated by the name–biscotti just means “twice-baked.” These are a breeze to make and taste SO. GOOD. Make a bunch for the next time you have coffee with friends or would like to give a gift to someone. (Adapted from this recipe.)

Ingredients

Prep Time 2 hr
Cooking Time 40 min
Total Time 3 hr
Yield 15-20 cookies

3 cups of blanched almond flour

3 tablespoons of arrowroot powder

1-2 teaspoons of ground ginger

1 teaspoon of baking soda

1/2 teaspoon of salt

A pinch of cinnamon

1/2 cup of honey or coconut nectar (if you want it to be vegan)

3/4 cup of pistachios, chopped

The zest of 1 large orange

1/3 cup of freshly-squeezed orange juice

1/3-1/2 cup of crystallized ginger

Directions

Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.

In the bowl of a food processor, pulse together the almond flour, arrowroot powder, ginger, baking soda, salt, and cinnamon several times until no clumps of almond flour remain.

Next, add in the liquid sweetener and orange juice and pulse until a sticky ball of dough forms. If the ball doesn’t hold together, add more arrowroot powder and almond flour one teaspoon at a time. If the ball seems too dry, add a little more orange juice (if you have it) or just a teaspoon or so of water. At this point, you should also taste the dough and see if it needs more sweetener or ginger–there are no eggs to worry about, so just go for it!

Remove the blade from the food processor and, using a good spatula, fold in the pistachios, orange zest, and crystallized ginger.

Scoop the dough out of the food processor and place on the prepared baking sheet. Cover it with a layer of plastic wrap and, using your hands, shape it into a log that’s approximately 12″ by 9″ and isn’t flat as a pancake. Use a rolling pin if you need to to flatten the top.

Bake until the log is lightly browned and firm to the touch, about 20 to 25 minutes. Remove it from the oven and let cool to room temperature–this will take 1 to 2 hours, and the longer the wait the better.

Using a serrated knife, carefully slice the log lengthwise (so from shorter side to shorter side) into 15-20 cookies. Turn the oven heat down to 300 degrees and place the cookies back on the baking sheet with one of the lighter sides facing up.

Bake for 10 minutes on one side, then flip and bake for another 10 minutes on the other side. If the cookies begin to seriously brown, turn the oven heat down to 275 or 250 and/or flip them over a little earlier.

Let cool completely and store in an airtight container for up to 3 days. Dip in a good cup of coffee and enjoy!


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Persian Rice

July 30, 2014 Print this page

Almond, raisins, and orange zest…what’s not to love? Delicious beneath a generous scoop of Fesenjan (Persian Chicken and Pomegranate Stew).

Ingredients

Prep Time
Cooking Time 40 min
Total Time 40 min
Yield 6-8 servings

1 tablespoon of ghee (or coconut oil)

1 cinnamon stick

1 teaspoon of ground cardamom

A pinch of ground cloves

1 cup of long-grain basmati rice

1 3/4 cups of water or chicken stock

The zest of 1 orange (about 2 tablespoons)

3 tablespoons of raisins

Directions

In a large skillet, heat up the ghee over medium heat. Once hot, add the stick, ground cardamom and cloves. Once fragrant, about 3 minutes later, pour in the basmati rice. Toast in the ghee and spices until slightly golden, about 5 minutes. 

To the toasted rice, add the water and bring to a boil. Once boiling, reduce the heat to low, add the orange zest, and cook until all of the water or stock is absorbed, about 15 to 20 minutes. When all of the liquid is gone, stir in the raisins, turn off the heat, and let sit for 10 minutes before fluffing with a fork or spoon. 


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