Easy Apple Crumble

Forget complicated dessert recipes! This easy crumble delivers great flavor, with a handful of ingredients. It’s light on fat, big on texture. Yes, it uses sugar, but you can adjust the sweetness down if you’re using sweet apples. 

Don’t have all the ingredients? Don’t sweat it! Variations, cooks notes and substitution suggestions are below the recipe.

Serving suggestions: I’d recommend some vanilla ice-cream or frozen yogurt. If you have cheat meals, this would be it! 

If you try this recipe, I’d love to know! 

Ingredients: 

1 cup muesli or rolled oats

1/2 cup brown rice flour, or flour of choice

2 tbsp sugar 

Salt

3 tbsp flavorless oil (you can use melted butter, if you like)

3.5 cups apple, chopped (I needed 2 large apples)

1/2 tsp ground cinnamon

1/2 cup sugar (you can adjust down to 1/4 cup, or 2 tbsp if desired)

1/3 cup walnuts

Vanilla extract

Method:

- Preheat oven to 375 degree F. 

- Mix together the muesli (or oats), flour, sugar and salt. Drizzle over the oil and mix until all the flour is moistened. Mixture will look crumbly.

- Combine the apples and cinnamon. Add the sugar, walnuts and vanilla and mix well.

- Top with the muesli mixture.

- Bake on the middle rack for 40-50 minutes or until topping is brown. You might see some delightful ‘bubblage’ from the filling here and there. 

- This smells amazing out of the oven, but the sugar and apple juice will have formed a sticky, super-hot, caramel-y sauce, so cool for 15-20 minutes before serving. Believe me, it’ll still be plenty hot. :-) 

Cooks notes, variations and substitutions: 

Muesli: I really like muesli in this recipe and I like a lot of it. It already includes raisins and some kind of nuts, so less prep work for me. 

If you don’t have muesli, use rolled oats. Even 5-minute oats will do. You can add raisins, walnuts and sliced almonds to that, if you like.

You’ll notice the topping layer is pretty thick. That gives this dessert a beautiful contrast in textures. You can certainly half the ingredients quantities for the topping, if you want a smattering of crunch. 

Brown rice flour: I really like the grainy texture and crunch brown rice flour gives to the topping. But you can use whatever kind of flour you like. Just sub 1/2 cup brown rice flour with 1/2 cup of your flour of choice. 

Flavorless oil: I try to use butter as little as possible in recipes that require fats. Nothing against butter — I like it on toast. But the cholesterol is a bit of a turn off. So I try to use flavorless oils like canola or grapeseed oil when possible. You can certainly use melted butter for this recipe. Butter has a higher moisture content than oil, and the crumble  topping does need fat to succeed. So I’d suggest 4 tablespoons of butter to substitute for 3 tablespoons of oil. 

That’s it for me! Happy baking! 

Amina

Super chocolaty, soft-baked cookies - No butter!

 



Ok guys. We're officially on a chocolate roll here. I've been furiously busy developing and refining chocolate recipes, because 'I hate testing chocolate recipes' said no one, ever.

These delectable cookies have a somewhat cake-like, super chocolaty interior, and an invitingly shiny top. But they are much lower in fat and sugar than traditional soft-baked cookies. Best of all, this is a very quick, very easy recipe, requiring just a few ingredients. As always, substitutions and notes are below the recipe.

They aren't overly-sweet, which is how I like them. But you can always add another 1/4 cup of sugar to the recipe amount noted below. For a party, or yourself (you deserve the treat too) you can top these with icing.

They taste great warm from the oven, or left to cool overnight. I love these warmed up in the toaster oven the next day. This recipe makes 24-28 cookies. If you have any leftovers, store them in an airtight container or freezer bag in the fridge for up to 3 days. I love these warmed in the toaster oven the next day.

Here's my recipe for these amazing treats.

Prep time: 7-8 minutes
Cooking time: 12-15 minutes
Yield: 30-32 cookies (I used a 1.5 tbsp cookie scoop)

Ingredients:

2 oz unsweetened baking chocolate (see notes for substitution)
1/3 cup good quality cocoa powder, I use Guittard cocoa rouge (Dutch process)
2/3 cup almond flour (see notes)
2/3 cup sprouted wheat flour (see notes)
3/4 cup coconut sugar or brown sugar, or use 1 cup for sweeter cookies (see notes)
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 cup full fat greek yogurt (see notes)
3 large eggs
1/3 cup cooked sweet potato, applesauce or ripe banana
1/3 cup bittersweet chocolate chips (optional)

Method:

- Preheat oven to 375 degree F.
- Melt the unsweetened baking chocolate in the microwave or in a double boiler, if using the stove top.
- Mix together the cocoa powder, almond flour, sprouted wheat flour, sugar, baking powder, baking soda and salt. Add chocolate chips, if using.
- Separately, combine the vanilla and yogurt with the eggs.
- Mix the wet ingredients into the dry mixture until everything just comes together. Add the melted chocolate. Don't over-mix.
- Use a tablespoon to drop the batter onto a pan lined with baking paper, spacing them about an inch apart (or grease your cookie sheet, if not lined).
-Bake for 14-16 minutes until they spring back to the touch. Check them for done-ness at 12-14 minutes. And do not over-bake, or dry cookies will be your fate.

Ingredients notes, variations and substitutions:

Baking chocolate: Try to use the best quality baking chocolate you can find. This is the flavor base of the recipe, so its worth splurging here. However, this recipe will taste great with whatever kind of baking chocolate you can find in your market. If you can't find baking chocolate, you can substitute with 2 tablespoons of red cocoa and 1.5 tablespoons of flavorless oil. Try cocoa butter, if you can find it, but any flavorless oil (canola, grapeseed etc.) will be fine.

Almond flour: You can use other kinds of nut flours too. Or skip nut flours altogether. Substitute with an equal amount of flour of your choice. I'd recommend brown rice flour, if you can find it, for a more textured cookie. The texture of the batter will be different, depending on the flour you use.

Sprouted wheat flour: I generally prefer this over regular whole wheat flour for baked goods, just because I find it yields a more tender crumb, and its flavor blends into that of other ingredients. That said, chocolate is a strong flavor, so feel free to use whatever flour you have on hand. Prefer pastry flour or all purpose? Use that! You'll get a fluffier, lighter texture. You like whole wheat flour? Go for it! You want to try it with oat flour? It'll work. Here's the thing with gluten free flours, though: They don't give you the same airy texture. They do give you a deliciously textured bite! I have gluten-free chocolate cookie recipes here on my blog. Give ‘em a go!

Coconut sugar: This is my sugar of choice in general for recipes where you would otherwise see brown sugar. You can substitute with brown sugar, if you like.

Greek yogurt: This isn't available everywhere. It's creamier and denser than regular yogurt. Regular yogurt will add too much moisture to the batter and your cookies might spread more while baking. You can substitute with regular yogurt if you strain it first: drain a container of yogurt into a bowl through a cheesecloth-lined sieve for a couple of hours. Use 1/3 cup of the strained yogurt in this recipe. You don't have to discard the whey (the liquid in the bowl). It's just not for this recipe. I use full fat yogurt here, and you could in theory use low fat or fat-free. Just remember, we don’t have much added fat in this recipe, and fat-free substitutes for the yogurt (such as applesauce) will change the crumb of the cookie.

Variations: Try adding some cinnamon to the recipe. About 1/2 to 3/4 teaspoon will make for a spicier aroma, without making the cookies too cinnamony. You can also add nuts, if you like - almonds, pecans or walnuts will all be great here. Or try topping with flaked coconut.

That's all, folks. If you have any other suggestions, or any questions, feel free to comment below (I'll get an email and write back to you).

Happy baking!

Great Northern Bean Soup

This humble bean hides flavorful greatness in its starchy innards.

Use whatever's in your pantry to make this easy, light and delicious soup! This can be a hearty starter, or a light main course. I've accompanied this with a compound salad or small sandwich for a filling meal, but I also enjoy it as a starter at dinner. Prep time: approximately 5 - 7 minutes to chop and prepare ingredients. You will also need pre-cooked chicken or protein of choice. Variations and substitutions below. Cook time: 15- 20 minutes. Ingredients:
1 tbsp flavorless oil 1 clove garlic, chopped 1 small shallot, diced 2 tbsp ginger, chopped Salt and pepper to taste 1 tsp ground cumin 1/2 tsp red chili flakes 1/2 cup (4 oz) cherry tomatoes, halved) quartered 15.5 oz can great northern beans. rinse before using 1/4 tsp smoked paprika (or use regular paprika) 1 cup cooked chicken, chopped (or try canned sausage or meats for easy pantry version) 1 cup kale or baby spinach 3.5 cups chicken stock (or use vegetable broth, or water)
Method:
- Over medium heat, sautee garlic, shallot and ginger in the oil. Season to taste. - Add the cumin and chili flakes, along with the cherry tomatoes. Cook for 20-30 seconds, stirring constantly. - Rinse the beans under cold, running water, and add to the pot. cook for about half a minute. - Add the chicken/protein and kale or baby spinach. Then top with the chicken stock or vegetable broth. - Bring to the boil on high heat, then simmer on low for 10-15 minutes, or until kale is tender. - Serve!
Variations and subs: I've designed this recipe to provide a savory, satisfying flavor. But here are some subs. Shallots: You can use red onions. Great northern beans: You can use any beans you have on-hand. If you're working with dried beans, soak and pre-cook those before using. Cherry tomatoes: You can use frozen vegetables. Chicken: Try this with canned sausages. Tofu would be great in this recipe, but be gentle with it. Add it after adding the stock. Ditto for fish and shellfish. If cooking with raw meats, slice the meat thinly and cook it in the oil for about a minute before adding the garlic and other aromatics. Chicken stock: You can use vegetable stock or just plain water. I'd recommend some kind of broth, TBH. Water just doesn't have the same punch :-) Enjoy! Amina

Gluten-free fudgy chocolate-coconut cookies

Keeping with the chocolate theme, here's a gluten-free recipe for chocolate cookies. Of all the chocolate recipes I've developed recently, this one is my favorite. I don't mind telling you this: I'm munching through a plate of these as I type.

These cookies are moist and fudgy, and packed with coconut flavor. They remind me of bounty bars, without the sugar overload.

These cookies are easy enough to put together after a workday, and I make these whenever a chocolate craving strikes. Like today. They also keep well in the fridge for 3 days. I like to warm them up in a toaster oven to enjoy with tea or coffee.

If you're here for the chocolate, give these a go!



Prep time: 2-3 minutes
Cooking time: 16-18 minutes per batch

Ingredients:

1/4 cup coconut flour
1/4 cup flaked coconut
1/3 cup cocoa powder
1/2 cup brown rice or oat flour (see notes)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar, packed
1/4 cup greek yogurt (see notes)
4 tbsp flavorless oil or canned coconut milk/cream (see notes)
2 eggs
1 tsp vanilla
About 1/4 cup flaked coconut to top the cookies

Method:
- Preheat oven to 375 degrees f.
- Mix all the dry ingredients together. Add the wet ingredients and mix well to combine. Mixture will be stiff.
- Drop by heaped tablespoons onto a greased cookie sheet. I used a 1.5 tablespoon cookie scoop in the demo video. Top with a little extra flaked coconut. Flatten with a spoon to embed the coconut into the batter.
- Bake for about 15- 16 minutes or until just firm to the touch.
- Cool on the cookie sheet for a minute or two and then enjoy warm.

Notes, substitutions and variations: 

Brown rice or oat flour: Either kind of flour works here. You could also try buckwheat flour, or even sub with regular flour, if you don't need a gluten-free cookie. If you don't have oat flour, you can grind your own from rolled oats. Just put them in a blender and blitz until fine. And be prepared to put some time into getting the right texture, because that flour has got be fine... like flour.

Greek yogurt: I really wouldn't recommend using regular yogurt. I feel that the moisture content varies from brand to brand and your results wouldn't be consistent with mine. On the other hand, I've tested different brands of greek yogurt in this recipe and the results are fairly consistent across the board. If you can't get a hold of greek yogurt, just strain a little more than 1/2 cup of regular yogurt through a cloth-lined sieve for several hours until yogurt is thick. This should give you a little more than the 1/4 cup needed for this recipe.

Canned coconut cream/milk or flavorless oil: First of all, do not confuse coconut milk with coconut water. Nor is it the same as coconut-derived milk substitutes. This is much richer and denser. Do look for coconut milk without guar gum or other additives. This is likely to separate and solidify in the can. If that happens, just put the can into some hot water and the coconut fat will melt. Then mix and use.

This recipe does need some fat for moisture.  I've used coconut milk because it lends an additional layer of coconut flavor to this recipe, but it isn't essential. I've also made these cookies with flavorless oil, which works great too.

If you're of a mind to substitute the fat with, say, applesauce, I will only say that you do need some fat in the recipe or the cookies will be too dry. But never be afraid to experiment :-)

That's it for variations and substitutions! If you have suggestions, questions, or if you try this recipe, I'd love to know!

Amina

Turmeric-ginger tea: Boost your energy!

Today, I’m going to share my method for making a turmeric and ginger infusion. It takes only a few minutes and just 4 ingredients, one of them being water. I make this whenever I’m under the weather or suffering from seasonal allergies.

I will discuss the ingredients in greater detail below. But first, the ‘recipe’. 

1.5 cups of water 

1/2 inch piece of turmeric root, sliced (or use 1/4- 1/3 tsp dried turmeric)

8-10 pepper corns

1/2 inch piece of ginger root, sliced

Put all of these ingredients into a pan and bring to the boil. Simmer gently for 4-5 minutes. 

Today, I wanted to use this infusion as a base for tea, so I’ve added some tea bags and milk. I simmered that for an additional 2-3 minutes, then took it off the heat. I then added some honey and mentally checked out while I sipped the tea for the next 20 minutes. 

The addition of black tea suppresses the flavor of the turmeric, while the spicy notes of ginger come through the milk and honey. It’s really quite nice! 

So why this particular combination of ingredients, you ask? 

I use ginger and turmeric roots for their anti-inflammatory properties, black pepper to maximize the absorption of Curcumin from the turmeric, black tea for its astringent properties (and the caffeine), and milk for its fat content, as a carrier for the Curcumin. 

Ginger tea or infusion has been used in my family for many, many years to soothe sore throats and calm coughing. Ginger’s anti-microbial and anti-inflammatory properties also might help strengthen the body’s responses to inflammatory aggressors, so ginger tea is often part of most South Asian traditional and home medicine repertoires. 

Turmeric also has an anti-inflammatory and immunity-supporting compound called Curcumin, which has been the subject of some research over the past decade or so. Studies have found that Curcumin may help sooth inflammation and fight infection, lower blood pressure and support the liver, among other things. You can read more about it here: Uses of Turmeric on Web MD and Article citing studies on prevention.org

Now, I always encourage looking for at least 2 independent sources for any information we might be basing important decisions off of, such as decisions pertaining to our health and wellbeing. So please do that if you intend to use turmeric or ginger for medicinal purposes. 

We do find tons of anecdotal evidence going back many generations for the health benefits of ginger and turmeric roots. Turmeric in particular is often cited in Indian Ayurvedic medicine as a cure for many ills. But without further studies to determine optimal dosage and efficacy, both ginger and turmeric are supplements at best. 

One final note: Ginger, turmeric and black pepper are all considered warmth-generating spices. You will notice I haven’t used very much of these in my ‘recipe’ above, and that’s mainly to keep the spices from overwhelming my system. I want this tea to make me feel good, not bouncing off the walls. 

If you’ve never tried this combination before, my advice would be to start low, perhaps one cup of this tea every other day and gradually build up from that. You could always play with the recipe quantities to get the best mix for you.

I do hope you give this infusion a try. If you do, let me know what you think... share your photos or feedback below! 

Amina

Zingy, tangy, spicy chicken

This citrus-y recipe is one of my favorite ways to prepare chicken. When I’m meal-prepping this recipe, I know I’ll find a way to finish it before any other proteins I’ve prepared for the week. This savory dish works just as well with lemon, and I wouldn’t be averse to trying it with grapefruit. Try adding a quarter teaspoon of grated zest for added zing.

Prep time: 10 - 15 minutes
Marinate: 10-15 minutes (optional)
Cook time: 9- 11 minutes

Ingredients:

1 lb Chicken, cut into strips (see notes below)
3/4 tsp salt
1.5 tsp garam masala (see notes below)
2 tbsp jalapeño, chopped (see notes below)
1/4 cup cilantro, chopped (see notes below)
1 tbsp chopped garlic
3 tbsp fresh lime juice

1/4 cup cilantro chopped extra

Method:

Coat chicken with all the ingredients, reserving the extra 1/4 cup of chopped cilantro.

Let sit for 10-15 minutes. This is optional, but if you have the time, this will make for a more flavorful chicken.

Heat 2 tsp flavorless oil in a skillet. Sear chicken on high heat for about 1.5 minutes on either side. Then lower heat to medium and cook for an additional 4-5 minutes, until chicken is done. Cooking time may vary according to how thick your chicken is sliced.

Turn off heat.

Stir in the reserved 1/4 cup of cilantro and serve.

Notes: substitutions and variations

Chicken: You can substitute with fish or shrimp which do just fine without marinating. Just be aware that garlic doesn’t go all that well with all kinds of fish, so stick with less pungent varieties.

Garam masala: This has become available in most American supermarkets over the past few years. If you’ve never cooked with it before, I’d recommend buying a small jar or bottle, unless you know you like the flavor.

Garam masala is a mix of several different spices, including black pepper, black cumin, cinnamon, cardamoms and cloves, so it’s difficult to substitute it with other things. But if you don’t like spicy foods, try cumin in this recipe instead.

Jalapeño: Jalapeño provides heat in this recipe. If you don’t like spicy foods, try substituting with green bell pepper. It won’t be the same thing in my opinion, but it’ll give you the pepper flavor without the bite.

Cilantro: Can I substitute parsley for cilantro, a work friend asked me. My gut response was no, they’re very different herbs. But on second thought, you could make this recipe with parsley and lemon (not lime), and add a sprig or two of thyme to ground the flavor. If cooking with parsley, add to the dish only after turning off the heat at the end to preserve both color and flavor of the herb.

If you give this recipe a try, I’d love to see your photos or hear from you.

Happy cooking!

Decadent Dark Chocolate Dessert Squares - Gluten-free, no added sugars, no butter!!

These delicious chocolate squares are luscious, silky and decadent, without an ounce of butter or added sugar. They are also gluten-free and full of fiber and healthy fats. Serve with raspberry coulis, ice cream, or lemon custard cream (recipe coming soon).

Prep time: 15-20 minutes
Baking: 30-40 minutes

Ingredients:

1/4 cup dutch process or red cocoa powder (I used Guittard)

1/4 cup hot water

3 oz unsweetened baking chocolate (I used Guittard) or sub with 1/2 cup cocoa powder+ 2 tbsp vegetable fat

2.5 medium avocados (I used Haas) sub with 1/2 cup fat of choice

22 Medjool dates, pitted. Sub with 3/4 to 1 cup sweetener of choice 

1/4 cup hot water

4 large eggs

1 cup oat flour or sub with equal amount of four of choice. For wheat flour, reduce quantity to 3/4 cup 

1 tsp vanilla

pinch of salt

Method:

Preheat oven to 350 degree F. Grease and line a 9 by 9 inch cake pan.

- Bloom the cocoa in 1/4 cup hot water
- Break the baking chocolate into chunks. Microwave on high for 20 seconds and stir. Then microwave in 10 second increments until chocolate is melted, stirring after each blast. Allow to come to room temperature.
- In food processor, blend the avocados until creamy.
- Blend the pitted dates with 1/4 cup hot water until smooth. Try to get this as smooth as possible.
- In a large bowl,  mix the avocados, cocoa mixture and dates mixture. Add the eggs and combine. Add vanilla.
- Stir in the oat flour.
- Pour into prepared pan and bake for 30-40 minutes, until toothpick inserted into the center of the mix comes out clean.

Let cool completely before removing from pan. Chill before serving.

If you try this recipe, I'd love to see your photos. Please leave a comment here, on my YouTube channel or reply to my pin if you followed it here.

Happy baking!!

Is that ginger, or turmeric?

Some of my local American grocery stores have recently begun stocking turmeric root next to the ginger. That made my heart sing: No longer do I have to make an extra trip to specialty store to pick up the root. And since its easier to come by now, I tend to use it more often and prefer its taste over that of dried turmeric. I just use a little more of the fresh stuff. So about a tablespoon of fresh turmeric where I would use perhaps 3/4 teaspoons of regular old dried turmeric.

But several folks have asked how to identify fresh turmeric roots. Especially if its sitting next to ginger and other roots in an Asian grocery store where produce isn't labeled in English.

I'm assuming you already know what ginger root looks like. Kind of. Right? But you're holding another root that looks like ginger and are wondering if that's turmeric, or something else? If that's you, read on!

First, the looks:

The ginger root you'll find in most American grocery stores is typically larger than turmeric root. It's also mostly a light yellow color, under a yellow-brown skin.

Turmeric root is just a hair smaller, but decidedly more orange. Its color can range from light coral orange to a more saturated hue. The skin is papery and thin, like very young ginger roots. Or raw carrots. Turmeric will also stain skin and nails a bright orange-yellow within seconds of contact when cut. So watch out for that too.

Second, the feel:

Ginger root, even fresh, young roots, are fibrous compared to turmeric. Turmeric breaks easily when flexed, while ginger root tends to break with more of a snap. Turmeric root also feels springier to the touch, whereas ginger root doesn't give much, if at all.

Third, the aroma:

Ginger root has a spicy fragrance. If you are familiar with dried ginger, fresh ginger will have a brighter aroma, where dried ginger is a little earthier. But they're very similar. If you are familiar with one, you'll recognize the other.

Turmeric root sometimes smells like dried turmeric, but not always. It will sometimes have a faintly floral, woody smell.

Finally, if you're still unsure, just chew on a small piece. Turmeric root will have faint turmeric notes with spicy tones. Ginger will taste like, well, ginger.

If you're still in doubt (and Asian grocery stores don't always have staff available to help in the aisles), just take your roots to the checkout counter, and they'll help you. Perhaps not service with a smile, but you'll walk out with the right root for your food!

Now that you have your turmeric root, why not give my easy, clean and delicious soup recipe above a try? It’s great for a quick pick-me-up and full of good-for-you ingredients.

Hope this helps!