Thursday, March 10, 2016
Pumpkin is not only for fall. It is an amazingly versatile vegetable that should be enjoyed all year round. It always works so perfectly in healthified desserts as it produces smooth and velvety texture and allows to omit unhealthy fats such as butter. It works perfectly in brownies, muffins and cakes. And of course, probably the most popular pumpkin dessert, pumpkin pie can be made with good-for-you ingredients and still taste amazing. This pumpkin pie recipe has no butter, no refined sugars or bleached flours. It's totally guilt-free so you can have a slice or two for breakfast and feel happy about it. I find it more delicious after it sits in the fridge for a few days so definitely give it some time to set. Overnight is a must. Waiting is always hard, but this pie is worth it.
Healthy Pumpkin Honey Greek Yogurt Pie
135g / 1 1/2 cup oats, ground into flour
20g / 2 tbsp ground flax
2/3 tsp cinnamon
20g / 1 tbsp honey
15g / 1 tbsp unrefined coconut oil
2 tbsp / 30ml cold water
1kg raw pumpkin (you will get 500g after you cook and puree it*)
285g / 1 cup Greek yogurt
pinch of salt
2 tsp cinnamon
1 tsp vanilla extract
2 large eggs, lightly beaten
170g / 1/2 cup honey, melted
1 tbsp / 12g spelt flour
*To make the pumpkin puree, bring a large pot filled with water to boil. Cut the raw pumpkin into chunks (about 5cm/2inch) and cook in water until soft. Let cool. Transfer to a clean kitchen towel. Wrap the pumpkin up into the towel, twist up the ends and squeeze the water out until you have half of the weight you had in the beginning.
1) Preheat the oven to 180C / 350F and line the bottom of a 21 cm / 8 inch springform pan with parchment paper.
2) To make the crust, Mix together ground oats, flax, cinnamon and honey in a medium bowl. Add coconut oil and mix, using your fingers, until the mixture looks crumbly. Add water and mix until it forms a ball. If the dough looks too crumbly and doesn't hold, add more water. Press into the bottom of the prepared pan and place in the fridge while you prepare the filling.
3) To make the filling, mix together all the ingredients until very well combined. Pour onto the crust and bake for about 30 minutes or the pie is set and the center looks firm.
4) Remove from the oven and let cool completely. Transfer to the fridge and let sit overnight (if you have patience). It's much better cold! Serve plain or drizzle some honey/agave/maple syrup or anything you like.
Recipe by collecting memories
Friday, March 04, 2016
If there's pizza, there must be a lot of garlic. And cheese. This is exactly what this pizza is made of. Eight cloves of garlic and a decent amount of cheese. What makes it even better? Onions. And yes, there's nothing else. And trust me, there's nothing else you want to add. This is probably the simplest and the best pizza I've ever made. I love that it is not packed with lots of different ingredients and it's so cheesy and garlicky. Smoked paprika makes it heavenly. I've been using smoked paprika everywhere recently - with potatoes, rice, stews, stir-fry, etc. It's so good. And the last thing - the crust. You probably noticed that I combined dried yeast and baking powder. Nobody does that. Maybe you shouldn't do that. I don't really know why I did that. But the crust came out so chewy and so delicious that I don't think I'll ever be making it any other way. I didn't even let it rise. Just for 10-15 minutes maybe. And it still came out perfect.
White Onion Garlic Pizza
125g / 1 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp instant yeast
80ml / 1/3 cup warm water
oil, to coat
2 tbsp oil
8 cloves garlic, minced
2 medium onions (150g / 5.2oz) , thinly sliced
5 slices your favorite cheese (100g / 3.5oz)
pinch of smoked paprika
pinch of dried oregano
1) In a medium bowl, combine together flour, salt,baking powder and instant yeast. Add water and mix with a spoon. Start kneading the dough. Knead until very smooth and elastic, about 5 minutes. Form the dough into the ball and place in an oiled bowl. Make sure the whole dough is coated with oil. Cover with a plastic wrap or a kitchen towel and let rise in a warm place while you prepare the topping.
2) Preheat oven to 200C / 400F (grill function) and line a baking tray with parchment paper.
3) In a saucepan, heat 2 tablespoons of oil. Add onions, garlic ans salt and fry until softened and golden brown.
4) Transfer the pizza dough to a surface and shape the dough into a disk, pressing down with your fingertips. If it sticks to the surface, sprinkle some flour to prevent it from sticking, however, I did not need to do that.
5) Transfer the dough onto the baking tray. Arrange cheese and onion mixture on top of it. You may first put cheese or onions. I've tried both options and both worked really well. If you put cheese on top, it browns nicely and onions remain soft covered with cheese. If you choose to put onions over the cheese, they may become slightly crunchy. Dust with smoked paprika and dried oregano.
6) Bake until nicely brown on top. Baking time is up to you. If you like a softer dough, it will only take a few minutes.
Recipe by collecting memories