Viewing entries tagged
peaches

Strawberries & Peaches with Einkorn Shortcake

May 12, 2016

Enjoying the fruits of spring with sweet strawberries and fragrant peaches, served on warm einkorn shortcake.

Einkorn is an ancient grain. It's a unique, tasty four. I whipped it into a buttery shortcake using a modified version of the biscuit ratio: 3:1:2 (flour:fat:liquid). I used all-purpose and fresh-ground einkorn (300g) and mixed it with a vegan buttery spread (80g). I used a "lite" version of the product which contained more water than fat, so it clumped when I cut them together. Then I added in the almond milk (200ml) and mixed thoroughly. Einkorn has less gluten than wheat, so it doesn't tend to get tough when it's mixed.

I piped the thick batter with a large star tip into a few small springform pans, and baked it for ~20min at 400˚F.

While it's baking, I hacked up some strawberries and fragrant peaches. Saving a few for garnish, I smashed up the rest with some agave syrup, vanilla and a whisper of ultra gel for thickness.

When the shortcakes were golden brown, I removed and let them cool for a minute before cutting them in half.

Spoon on the fruit and enjoy!

Peaches Shortcake

August 20, 2015

An adaptation of strawberry shortcake, this dessert captures the fragrant nature of ripe peaches. Using the biscuit recipe outline found in Ratio, I made the dough from spelt and white flour, coconut oil and almond milk. I enhance it with little sugar, vanilla, cinnamon and nutmeg. I like to prepare the dough in a food processor. It's quick, but can overwork the dough. Just be sure to agitate the dough as little as possible. I take the easy route and cut the dough into squares. Bake on parchment paper at 400˚F until golden brown.

While the pastry bakes, prep the peaches by chopping about 4 medium-large peaches. Simply sprinkle them with castor sugar and mix until all the pieces are coated. If the peaches won't be served right away, also mix in a splash of lemon juice.

While the shortbread is still warm, cut in half and pile in peaches. Add the other half of shortbread and top with slices of peaches. Garnish with a sprig of mint. Some vegan ice cream or whip can kick it up a notch, too.

Stone Fruit and Ginger Galette

November 9, 2014

This is a mix of delicious and easy.

I like this gluten free crust made from ground nuts and oats. It's hearty, rustic and fairly easy to make. In a food processor, mix the nuts (pecans, almonds and walnuts) with quick oats and a bit of salt and sugar. Run the food processor until the mix is finely chopped and crumbly. Then, add enough water to bring it together in a soft dough. Since there's no gluten, it doesn't really need to rest. Place between two sheets of parchment and roll out.

Prep the stone fruit. I chose a mix of cherries, apricots, plums and peaches. Add to a bowl with fresh grated ginger, sugar, vanilla, cornstarch and a pinch of salt. Place the fruit on the dough and distribute evenly, leaving a generous border. Fold the dough inward to enclose the fruit. Place the galette on a parchment lined baking sheet and bake at 350F for 30-45 minutes.

I like to serve it with accents of fresh fruit and Swedish pearl sugar.

Yellow Salsa (Grilled Peach)

September 10, 2013

This summer I was inspired by friends to make salsa. As the summer winds down, here's a perfect dish to enjoy with the lasts of the summer produce.

Select yellow salsa ingredients, yellow tomatoes, peaches, corn, yellow onions and peppers.

Coat the peaches and corn in olive oil and add some colour and char on the grill.

You don't want to cook the peaches to a mush, just sear them well.

Mince the ingredients and stir together with a bit of salt, cumin and chipotle (for that nice kick and extra smokyness). Garnish with parsley or cilantro and serve with your favourite tortilla chips.