CARDAMOM TEFF CAKE WITH APRICOT PRESERVES & CASHEW CREAM

Brunch, to me, is always homemade. As much as I get the appeal of being served (especially in the morning hours), the best breakfasts are the ones I've made myself or for others. This cake, inspired & adapted from "Liz Prueitt's tartine cake", includes little pockets of apricot jam dolloped throughout (a truly lovely use for the preserves in your fridge.) Although I've only just begin experimenting with Teff flour, I can already see it becoming a staple in my kitchen.  It's whole-grain & earthy, something that could easily take the place of buckwheat in my own recipes.

The cake is somewhere between a layer cake and tea cake, slightly sweet, but still decadent. So, it's perfect for a special occasion or brunch (Mother's Day perhaps?).  It's topped with a orange blossom cashew cream & toasted pistachios for crunch (& the pop of color doesn't hurt). If you do dairy, this would delicious with whipped cream because really, what isn't? 

Almond Teff Cake with Apricot Preserves & Cashew Cream (Gluten-free, Dairy-free)

Cake:

  • 3 cups almond flour
  • 1 cup teff flour
  • 1/4 cup arrowroot flour
  • 1 teaspoon baking soda
  • 2 teaspoons cardamom
  • 3/4 teaspoon sea salt
  • 1 cup plant (or dairy) milk
  • 2 teaspoon apple cider vinegar
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 teaspoons orange zest
  • 7 small spoonfuls apricot preserves (about 1 tsp. each)
  • 1/3 cup toasted pistachios, chopped

Cashew Cream

  • 1 cup cashews, soaked for 4-6 hours
  • 1/2 cup pistachios, soaked for 4-6 hours
  • 1 cup plant (or dairy) milk 
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 teaspoon orange blossom water
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

Preheat oven to 350F.

In a large mixing bowl, whisk together flours, baking soda, cardamom and salt.

Measure out plant milk in a pyrex of small bowl, then add apple cider vinegar & set aside.  In a separate bowl, whisk together coconut sugar, maple syrup, eggs, and vanilla.  Whisk vigorously for 1 minute or a ribbon of beaten eggs should trail back into the bowl.   Stir both wet ingredients into dry and mix to combine well - making sure there are no lumps.  Zest 2 teaspoons worth of orange zest into the batter & mix well.

Pour batter to a greased 9 inch springform pan. If your preserves are too thick, dilute with a little water to thin.  Dollop about 7  spoonfuls (about 1 tsp. each) evenly overtop the cake.  Bake for 40-45 minutes or until browned.  The cake will bounce back slightly when you press it & a toothpick (poked into the center of the cake) should come out clean.

For cashew cream,  drain soaked nuts and rinse.  Add to a high-speed blender with remaining ingredients.  Blend very well - until super smooth and whipped.  Serve cake with toasted pistachios and cashew cream.

This post is in collaboration with Bonne Maman, a kitchen staple & one I've loved & used for many years.

Thank you for supporting brands that support Sassy Kitchen.

(P.S. They are giving away some amazing sets of Le Creuset & Bonne Maman On their site right now!)

CHICKPEA FLATBREAD WITH CHERMOULA, TOASTED PINENUTS & ARUGULA

Although it's technically Spring, the dreariness of New York is real.  The rain and grey has been non-stop and is beginning to feel like what I imagine Seattle is like.  Spring things are starting to pop up at the markets, but it just doesn't feel right to make rhubarb when the skies are this grey (but I'm trying).  Making bright green sauces on repeat to combat this weather.

I've been completely overwhelmed by the amount of (great) new cookbooks on my shelves and lately - not enough time to indulge in them.  I’m finally getting around to posting about Lily’s lovely new book, Good Clean Food.  She similarly lives gluten-free, finding it curing her migraines and overall health issues - and obviously, I can relate so much to her story.  I love her minimal sensibility, which is never intimidating and simple enough for everyday.  This chickpea flatbread did not last long…

20170425_SK_ChiaMousse_Flatbread_091.jpg

 

Chickpea Flatbreads with Chermoula, Pine Nuts & Arugula (Serves 2-4) Gluten-free + Vegan

*This flatbread is like a cuter pizza with infinite possibilities.  I love it with this spicy chermoula, and if you do dairy, a tangy feta crumbled overtop would be amazing here.  You'll probably have some sauce leftover: use it on roasted chicken or tofu, roasted vegetables, quinoa, etc.  It's pretty amazing on anything.

Flatbread (Recipe from Good Clean Food)

  • 3/4 cup warm water
  • 1 teaspoon maple syrup
  • 1 packet instant yeast (or 2 1/4 teaspoons)
  • 1 cup chickpea flour
  • 1/2 cup + 2 tablespoons oat flour
  • 1/4 cup arrowroot flour
  • 2 tablespoons psyllium husks
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil, plus more for parchment

Chermoula:

  • 1 1/2 cups roughly chopped cilantro
  • 2 cups roughly chopped parsley
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sweet paprika
  • 1 teaspoon sumac
  • 1 teaspoon coriander 
  • 1 lemon, juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 1/2 cup olive oil
  • Pinch of cayenne

Toppings:

  • 1/4 cup pine nuts
  • 2 handfuls wild arugula
  • Sea salt, to taste
  • Freshly ground pepper

In a large mixing bowl, combine the warm water and maple syrup.  Sprinkle yeast over top and let sit for 10 minutes.

In a separate bowl, whisk together flours, psyllium husks and sea salt.  Then mix in yeast mixture and olive oil, stirring well to combine.  It should yield a slightly sticky dough that pulls away from the side of the bowl.  Cover with a kitchen towel or plate, and let rise for 45 minutes in a warm place.

In the meantime, make chermoula: add all ingredients to a food processor and pulse until a semi-smooth sauce. Set aside.

Preheat the oven to 425 degrees.  Add a sheet of parchment to an inverted baking sheet.  Coat risen dough with a little olive oil and divide in two.  Using your hands and a little more oil, form dough into two, semi-even flatbreads.  Let rise another 10 minutes.

Brush the tops of dough with oil, then bake for 5 minutes.  Prick the flatbreads with a fork, then bake an additional 5 minutes. 

Top crusts with a generous dollop of chermoula, spreading evenly overtop (leaving some room for “crust”).  Sprinkle pine nuts overtop, then bake another 5-7 minutes or until crust is browned and a bit crisp. Top with arugula, flaky sea salt, and freshly ground pepper.  

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

  • 1/2 cup buckwheat flour
  • 1/4 cup almond meal
  • 1/4 cup millet flour
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon sugar
  • 1/2 teaspoon xanthum gum
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 2-4 tablespoons ice water
  • 1 egg, whisked, for wash

Crumble:

  • 1/4 cup rolled oats
  • 2 tablespoons almond meal
  • 1/4 cup chopped walnuts
  • 3/4 teaspoon ground cardamom
  • 2 tablespoons maple syrup
  • 1-2 tablespoons unsalted butter, chilled + cubed
  • Pinch of salt

Filling:

  • 2 medium honey crisp apples, sliced thin
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!