Monday, September 26, 2011

Sweet Potato Biscuits with Wild Forest Honey Butter

Think thin and savory ...
sweet, salty and the flavor of the woods! This biscuit is the perfect treat to go with anything - soup, salad, tea and coffee! I made them a tad thinner than a traditional biscuit because I just wanted a little treat, not too bready but the bold flavors are very complimentary and satisfying. Everything is good for you in this little package of Sweet Potato Goodness! This is Gluten Free and Egg Free recipe. Dairy free options available too.

Sweet Potato Biscuits
makes approximately 16-18

1 cup Zócalo Gourmet - Sweet Potato flour
1 cup Zócalo Gourmet -  Amaranth flour
1/2 cup or 1 stick unsalted butter or non dairy butter spread. room temperature
2 1/2 tsp baking powder (GF)
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt
1/2 coconut milk or buttermilk, plus a little extra for topping
1/8 tsp ginger, ground
1/8 tsp clove, ground
1 tsp rosemary, dried - plus a little extra for topping

tools needed -
stand mixer
parchment paper
baking sheet
rolling pin
circular biscuit cutter or pastry cutter
pastry brush
baking test stick

Pre-heat oven to 425 degrees.
Cut and put a piece of parchment paper in the baking pan.

Add Sweet Potato flour, Amaranth flour, butter, baking powder, honey, sea salt, milk, ginger, clove, rosemary and mix well in a stand mixer.
Remove the dough and put it on a piece of parchment paper on the counter.  Use a rolling pin to roll out the dough to a thickness of approximately 1/2 inch or thicker if you desire.

Use the cutter to cut out biscuits and place them on the baking sheet with parchment paper.  Re-roll the scraps of dough and continue to cut and place on the baking sheet until all the dough is used.

Pour a little milk - coconut or buttermilk - into a small dish and use a brush to put some on top of each biscuit.  Sprinkle a little rosemary and sea salt on the tops as well.

Put the biscuits into the oven and bake for 8 minutes.  Turn the pan to cook for an additional 6 -8 minutes.  Use a test stick to check for doneness. Don't over cook and be sure to not let them get to dark.

Serve warm with Wild Forest Honey Butter!

Wild Forest Honey Butter

1/2 cup or 1 stick  unsalted butter or non dairy butter spread, room temperature
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt

Add chopped up butter to the food processor, add honey, sea salt -pulse and mix well. Remove and store in a glass tight sealing container to use on biscuits, toast or any of your favorite treats.


Saturday, September 17, 2011

Savory Amaranth Crackers with Mesquite Honey

Do you you love crackers as much as I do? I love eating small meals with friends at the end of the day with a glass of wine, of course, cheese and crackers are a must to compliment your favorite finger foods, spreads and dips.  The best thing about these crackers is that they are freshly homemade and use only 1 flour - Amaranth and 7 other ingredients that give it flavor! Amaranth is high in protein, vitamins and essential amino acids such as lysine. The Aji Panca and the Organic Mesquite Honey are the perfect compliment to the nutty Amaranth flavor.
These crackers are Gluten Free, Non-Dairy and Egg Free.

Savory Amaranth Crackers with Mesquite Honey
Makes approximately 32 crackers.

Dry Ingredients
1 cup Zócalo Gourmet Amaranth flour
1/8 tsp garlic powder
½ tsp Italian seasoning, dried
½ tsp Matiz Sea Salt
¼ tsp Aji Panca, dried

Wet Ingredients
¼ cup warm water
2 Tbs Spanish Olive Oil
1 Tbs Zócalo Organic Mesquite Honey

Spanish Olive Oil
Italian Seasoning
Matiz Sea Salt

medium mixing bowl
parchment paper
rolling pin
pastry brush
baking sheet
cooling rack
pastry cutter with smooth or waffle edge

Mix the dry ingredients in a medium bowl using a whisk.
Add the warm water, olive oil then the honey. 
TIP Pour the honey into the same Tablespoon used for the olive oil and it will slide right out because of the oil residue in the spoon, so do not wipe it out in between use.

Use a large spoon to incorporate all the ingredients.  Use your hands to knead the dry bits into the dough and work it all in until soft and smooth, approximately 3-4 minutes.  The more you work it with your hands, the softer and moister it will get. Using your hands roll the dough into a log shape and then place onto a sheet of parchment paper on the counter (smooth surface, cutting board works too).  Wrap the dough in the parchment paper and put into a tight sealing container and chill in the refrigerator for 1 hour to meld the flavors. 

Take the dough out of the refrigerator.  Heat the oven to 375 degrees.
Unwrap the dough in the parchment paper and place on the counter or smooth surface. Roll the dough into a square shape as best as you can. Use the rolling pin to roll the dough nice and thin, to 1/8 of an inch.   Use a pastry cutter to cut the outer edges of the dough, remove extra dough and set aside.  Cut strips approximately 1 inch apart.  Cut the opposite direction, 1 inch, to cut the other side of the crackers to make a square.  Pick up the parchment paper with the dough still on it and carefully put it on the baking pan.

Pour some olive oil in a small dish and use a brush to lightly apply the olive oil on top of the dough.  Take a pinch of dried Italian seasoning and sprinkle on top of the crackers.  Take another pinch of sea salt and sprinkle evenly and lightly on top.

Bake for 15-17 minutes until lightly brown.  Some of the crackers may bubble due to air pockets, no worries, that is good!  When the crackers are done take them out and let them cool on the baking pan for 10 minutes.  Keeping the crackers on the parchment paper, gently slide the paper with the crackers on to a cooling rack.  Continue to cool and crisp up for at least 2 hours.

Serve with your favorite cheeses, spreads, soups or salads.  Store any leftovers in a glass or metal tight sealing container to keep moisture out.  Using a self sealing bag or plastic container may make the crackers soft.


Monday, September 5, 2011

Kañiwa Chocolate Chip Cookies

I can’t think of a better way to make the classic chocolate chip cookie better than this! The real secret is Kañiwa flour, an ancient grain grown high in the Andes Mountains of Peru. Kañiwa is similar to Quinoa from the goosefoot family of grains. This protein powerhouse is Gluten Free, high in fiber and will make your cookies extra delicious and nutritious. Kañiwa’s naturally nutty flavor is a great compliment to chocolate, without adding nuts.  These soft, Gluten Free cookies are sure to be a favorite in your house!
Kañiwa Chocolate Chip Cookies
makes approximately 3 dozen

Dry Ingredients
1 cup white rice flour
½ cup sweet rice flour
¼ cup corn starch
¼ tsp baking powder
½ tsp cinnamon
½ tsp Matiz - Flor de Sal - sea salt
2 cups semi sweet chocolate chips

Wet Ingredients 

½ cup unsalted butter – 1 stick, room temp
3 large eggs, room temp
½ cup dark brown sugar
½ cup light brown sugar
1 Tbs vanilla extract

In a medium size bowl, add the dry ingredients to the bowl. 
Use a whisk to break up any clumps.  Set aside. 

In a standing mixer, cream together the butter and sugar.  Add the eggs and vanilla. 
Slowly add in the flour mixture. Be sure to scrape down the sides and mix well. Mix in the chocolate chips.  Chill the dough in a tight sealing container for one hour before baking.  This is key to allow the cookies to meld in flavor and to let the dough stiffen just a bit.  Please note that the dough will be soft and smooth.

Bake at 350 degrees on a baking sheet lined with parchment paper.  Use a medium size spring scoop to make even sized cookie balls.  No need to press the dough down on the pan the cookies will melt into shape.  Bake for 12 minutes.  Remove from oven and cool on a baking rack.

Tip - Store any leftovers in a self sealing bag to retain freshness, better than container.

Enjoy with your favorite hot or cold beverage.  Perfect to dunk into your drink as well!
My favorite is with - Caffe con Leche Caliente! Hot coffee with hot milk!