Paleo Chocolate Banana Muffins


 

Photo: Mari Eriksson


 Today I decided to make some simple but delicious muffins. They are moist and not too sugary. Very popular with my boys.



Ingredients

    2 medium super ripe bananas
    1 cup brown sugar
    2 teaspoon vanilla extract
    2 eggs room temp
    100g melted and cooled butter
    2 cups of almond meal
    3 tablespoons  coconut flour
    60g cocoa powder
    1 teaspoon baking powder
    1/4 teaspoon salt
    200 g coarsley chooped 70 % chocolate
    additional  chocolate for sprinkling
    1 cup of milk with 1 1/2 tbsp of lime

Directions

    Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
    In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
    Add the brown sugar and vanilla and stir.
    Add in the eggs and oil and stir until well combined.
    In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
    Stir just until combined and then stir in the coarsely chopped chocolate.
    Spoon the batter into the muffin liners and sprinkle the additional chocolate on top.This is important because it gives the muffin a beautiful glaze.
    Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
    Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
    Place in an airtight container and store in the refrigerator for up to 5 days.

 Enjoy!
 

Pear and Almond Galette




 Photo: Mari Eriksson


This is one of the best pear recipe I have found recently. The lovely crust with the moist pears served with homemade vanilla custard is a pure dream. The recipe I found here


Pear and Almond GaletteYou’ll need a 14-inch pizza pan or large rimmed baking sheet for baking the galette.

Pastry

1 cup (5 ounces) unbleached all-purpose flour, preferably organic
¼ teaspoon salt
1 teaspoon sugar
4 ounces (1 stick) cold unsalted butter
3 tablespoons ice water, plus more if needed

Ground Almond Base

¼ cup sliced or slivered almonds
2 tablespoons unbleached all-purpose flour
2 tablespoons sugar
½ teaspoon ground cinnamon

Pear Filling

3 large ripe pears, Bosc or d’Anjou
2 tablespoons cold unsalted butter, cut into bits
4 tablespoons sugar

1. To make the pastry, combine the flour and salt in a medium bowl.  Slice the cold butter and add to the bowl.  Use a pastry blender to cut the butter into smaller pieces, about ½ inch or so. Then reach into the bowl, and with your fingertips, rapidly press and flatten the butter pieces into flakes.  Work quickly so the butter doesn’t soften and don’t be concerned about flattening every piece of butter.  Add the ice water 1 tablespoon at a time, and stir and toss with a fork to combine.  Stir just until the dough comes together in one mass.  If the dough seems dry, add only enough additional water to make it cohere.  Shape the dough into a ¾-inch-thick disc—you’ll see large flakes of butter in the dough—and enclose with plastic wrap.  Refrigerate for at least 1 hour to firm the dough.

2. To make the ground almond base, process the almonds, flour, sugar, and cinnamon with a food processor for a few seconds until the nuts are finely ground.

3. If you have a baking stone, set it on the center shelf of your oven and preheat the oven to 400 degrees.  If you don’t have a baking stone, just preheat the oven to 400 degrees.

4. To shape the galette, roll the chilled pastry on a lightly floured surface into a very thin, roughly shaped circle, 14 inches in diameter.  If the dough is very firm, let it sit at room temperature about 10 minutes or tap the pastry all over with the rolling pin to flatten it a bit, then roll it out.  You may not think the dough will be able to become 14 inches in diameter, but it will.  (If the dough feels too soft, fold it in half, transfer it to the pizza pan or rimmed baking sheet, unfold it, and refrigerate a few minutes.)  Do not be concerned about rough edges of dough or if your circle is perfect.  This is rustic.  What’s important is that the dough is thin, thin, thin.  The butter flakes melt during baking and the pockets of air that are formed make the pastry flaky.

5. Transfer the dough to the pizza pan or rimmed baking sheet.  Sprinkle the ground almonds and flour onto the center of the dough and distribute with your fingers into a thin powdery circle about 11-inches in diameter.

6. Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Dot the pear slices with the pieces of butter and sprinkle with 3 tablespoons of the sugar. Bring up edges of the pastry to cover the outer edge of pears and press gently to adhere.  Brush the pastry with water and sprinkle with the remaining 1 tablespoon sugar.

7. Put the galette into the oven and bake for 45 to 50 minutes, or maybe even longer, until the pear juices bubble thickly, like a syrup, and the pastry is well-browned with random darker spots.  The sugar must be well caramelized.

8. Cool the galette on its pan for 10 to 15 minutes, then transfer with a wide metal spatula to a wire cooling rack.  Sometimes juices leak onto the pan during baking causing the galette to stick, so loosen the galette carefully to avoid tearing the pastry. The galette is best when very fresh.  Serve it plain.  It needs nothing extra.

Makes 8 servings.

American pancakes


 

 Photo: Mari Eriksson


Today I am starting my day with American pancakes the kids favorite and who can resist syrup socked pancakes for breakfast. The blueberry is from my hedge of blueberry bushes in the kitchen garden. I found the receipt at www.koket.se och Josefin Evans simple and wonderfully delicious recipe.
I don't do pancakes often but now during the relaxed and slow summer days I find the time.

American Pancakes

60 g unsalted butter
2 eggs
250ml milk
1 1/2 cups flour
1 tbsp sugar
4 tsp baking powder
pinch of salt

1. Add the butter and milk to a saucepan on low heat until the butter has melted. Set aside. 

2. Mix flour, sugar, baking powder and the salt.

3. Whisk the eggs in a bowl and add the milk and butter mix.

4. Fold in the dry ingredients until a smooth batter.

5. Heat a frying pan add some butter and pour 10cm large pancakes  fry 1-2 min on either side.

6. Serve with syrup and fresh blueberries.
 

 

I wish you all a great day!

Mari


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