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Chestnut Flour Spiced Donuts with Apricot Coconut Cream

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I don’t know about you, but more than anything, I wanted an Easy Bake Oven as a kid.  One of my friends in the neighborhood had one so I did get to play with hers on occasion.  I ran into this mini donut maker (Babycakes) a few years ago and instantly fell in love!

 

We usually pull it out over the holidays but with all the cooking we were doing it just sat there on the shelf neglected and forgotten.  So, this past Sunday, while watching the Golden Globes, my husband and I enjoyed these yummy, gluten-free mini donuts, topped with a rich apricot coconut cream.

 

If you haven’t tried chestnut flour I highly encourage you to order a bag or two.  It’s imported from Italy, nutty, earthy, and slightly sweet, and can be combined with other gluten-free flours or enjoyed by itself.  It contains more starch, which gives your baked goods more spring and fluff, yet low in fat.  I get a bit nostalgic using it because we always roasted chestnuts during the holidays growing up, but I didn’t try the actual flour until I was an adult.  It can also substitute whole wheat flour when baking quick breads, muffins, pancakes, crepes, and scones.  Castagnaccio is probably the most popular recipe made with chestnut flour in Tuscany, which is a thin unleavened rustic cake, sometimes flavored with pine nuts, raisins,  and rosemary, and served with espresso.  Of course, what isn’t served with espresso in Italy?  It was often prepared by peasant farmers since chestnuts were plentiful in the mountainous areas of this region.  One thing to be aware of when using chestnut flour in baking is that it quickly absorbs your spices, so you’ll see this recipe has a small amount of spice but a big flavor.

 

Stay tuned for more chestnut flour recipes in your future, and please let me know if you make this recipe…or go out and buy one of these nifty kitchen toys!

Chestnut Flour Spiced Donuts with Apricot Coconut Cream
 
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Recipe type: Gluten-Free Donuts
Serves: 34 donuts
Ingredients
Donuts
Dry
  • 1 cup chestnut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon allspice
Wet
  • ½ cup apple sauce
  • ½ cup honey
  • 2 eggs
Apricot Coconut Cream
  • 1 can full-fat coconut milk, refrigerated overnight
  • ½ cup apricot jam
  • ½ teaspoon vanilla
Instructions
Donuts
  1. Sift the dry ingredients in a medium bowl and set aside.
  2. In a small bowl mix the wet ingredients with a fork.
  3. Add the wet to the dry and continue mixing with a fork until well combined.
  4. You'll need about 1-1.5 tablespoons of batter for the donut maker for each donut.
  5. Follow the instructions in the manual for cooking times, but it's generally about 3-5 minutes.
  6. *If baking in the oven with a donut pan, it's about 13 minutes at 350° F, and you'll need closer to 2 tablespoons of batter per donut.
  7. Let cool completely.
Apricot Coconut Cream
  1. Skim the cream off the top of the can of coconut milk and transfer to a medium bowl.
  2. Add the vanilla and beat with a hand/stand mixer until it resembles whipped cream.
  3. Gently fold in the apricot jam, then refrigerate for about 1 hour to let it set.
  4. Top each donut with the cream and serve immediately, or store in the refrigerator for up to 1 day.
Notes
  1. You can make these with a mini donut pan and bake in the oven for about 13 minutes. Make sure you grease the pan well.
 

 

Maple Baked Pears with Walnuts & Peanut Butter

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I often wonder why pears are such an underrated fruit.  Perhaps because some varieties have such a small ‘ripe’ window before getting too mushy?  Or maybe it’s easier to infuse the flavor of apple into our baked goods and grocery items?  I love pears, especially the Bosc variety.  They stay firm, even when ripe, and have the perfect level of sweetness for me, with a distinct flavor not found in any other variety.  Pears, in general, are filled with antioxidants and the skin of the pear has also been shown to contain about half of the pear’s total dietary fiber.  They also help fight inflammation and are a great low-calorie snack for a pre/post workout session.

I love incorporating pears with a holiday meal, and there’s something satisfying about being able to make a healthier dessert with fresh seasonal fruit, and simple toppings. These quick and easy baked pears will fill the air with a sweet, heavenly aroma.  Serve hot out of the oven with some gooey peanut butter and some extra maple syrup.  Add a dollop of yogurt or ice-cream for some added decadence!

Maple Baked Pears with Walnuts & Peanut Butter
 
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Recipe type: Gluten Free Dessert
Serves: 8
Ingredients
  • 4 ripe pears (I used Bosc-use your favorite variety)
  • 1 teaspoon lemon juice
  • 6 tablespoons finely chopped walnuts
  • 8 tablespoons maple syrup, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons peanut butter or almond butter
Instructions
  1. Preheat oven to 375°
  2. Cut the pears in half and remove the core/seeds (a grapefruit spoon works great) and arrange face up on a baking dish.
  3. Evenly distribute the lemon juice over the pears, then fill the cores with the walnuts.
  4. Mix together 6 tablespoons of the maple syrup and vanilla and drizzle inside the core and over the pears.
  5. Sprinkle with the pumpkin pie spice.
  6. Bake for 25-30 minutes, or until desired doneness. I like them on the soft side so I usually leave them in at least 30 minutes.
  7. Remove from the oven and drizzle the remaining 2 tablespoons of maple syrup along with the peanut/almond butter.
  8. Serve warm as is, or with a dollop of yogurt or ice-cream!
  9. Enjoy!
 

 

 

 

Ginger Molasses Cookies with Maple Cream Cheese Frosting – GF & V

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Well, it’s hard to believe the holidays are right around the corner, which means it’s also cookie season and I have just the perfect cookie for you!  These little gems are gluten-free/vegan, and filled with ginger, molasses, and a secret ingredient that makes them delightfully soft and chewy.  This recipe will get you feeling festive and ready to spread some holiday cheer.  And to make them extra special, you can top them with some creamy rich maple frosting!  What are your favorite holiday cookies?

Ginger Molasses Cookies With Maple Cream Cheese Frosting - GF & V
 
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Recipe type: Gluten-Free Vegan Cookies
Serves: 18 cookies
Ingredients
Cookies
  • 1 cup smooth cashew butter (room temperature)
  • ½ cup molasses
  • ¼ cup finely chopped crystallized ginger
  • 4 teaspoons ground flax seeds, mixed with 4 teaspoons water
  • ½ cup coconut sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 level tablespoons tapioca starch/flour
Frosting
  • 7 ounces softened cream cheese (vegan or dairy)
  • 2 tablespoons softened butter (vegan or dairy)
  • 2-5 tablespoons maple syrup
  • Sprinkles
Instructions
  1. Preheat oven to 350°F and line 2 baking sheets with parchment paper, or non-stick mats.
  2. In a large bowl mix the cashew butter, molasses, crystallized ginger, and flax seeds together with a fork or spatula.
  3. Add the coconut sugar, ground ginger, cinnamon, baking soda, and salt and continue mixing.
  4. Add the tapioca, 1 tablespoon at a time, making sure you level off the tablespoons.
  5. Combine all together until well incorporated. The dough will be sticky, which is what you want for a nice chewy cookie.
  6. Use a 1½ inch cookie scooper or spoon, and transfer to the baking sheets.
  7. Bake for 13-14 minutes if using frosting; if not 12-13 minutes.
Frosting
  1. In a medium bowl with a hand/stand mixer, beat the cream cheese and butter together until smooth.
  2. Add the maple syrup, using as much as your palate likes.
  3. Scrape the bowl and combine well.
  4. You can spread the frosting on each cookie with a spoon. I used a pastry bag with a 1M frosting tip just to fancy them up a bit.
NOTES:
  1. This frosting is not very sweet so adjust to your liking. You can also use maple sugar/maple syrup powder, or your favorite sweetener.
  2. If frosted, they can be stored in the fridge in an airtight container; if no frosting, they can be left at room temperature and also in an airtight container.
 

 

Quinoa Stuffed Roasted Red Peppers

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My mom spent a lot of time roasting red peppers in the little broiler drawer under her stove in the basement.  She’d turn them with her bare hands hunched down next to that hot flame.  I enjoy them now more than I did back then, and I sure don’t ever remember yellow or orange peppers growing up.  They were always plentiful in our garden but it was either green or red.  No quinoa back then either!

Roasting makes all the difference with this recipe.  It brings out the smoky sweet flavor of the peppers.  Delicious for a hearty weeknight meal paired with a fresh green salad, or steamed veggies.

Quinoa Stuffed Roasted Red Peppers
 
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Recipe type: GF Entree
Serves: 6 servings
Ingredients
6 red bell peppers (yellow or orange fine too)
Quinoa
  • ¾ cup dry quinoa
  • 1 small onion, chopped small
  • 8 ounces of cremini mushrooms
  • 1 tablespoon olive oil
  • 2 cups coarsely chopped fresh spinach
  • 1 cup water
  • ¼ teaspoon salt
  • ½ cup grated Pecorino Romano cheese or ⅓ cup nutritional yeast
  • Black pepper
  • 1-3 cups shredded mozzarella cheese (dairy or vegan)
Marinara Sauce
  • You'll need about 3-4 cups of sauce.
Instructions
  1. Rinse the quinoa in a strainer and set aside.
  2. In a medium saucepan, saute the onions and mushrooms in olive oil until they begin to wilt.
  3. Add the quinoa and stir until well combined.
  4. Add the water and salt, give it a stir, cover, and let simmer on low heat for 20-25 minutes until all the water is absorbed and the quinoa is cooked.
  5. Add the spinach, cheese/yeast, and fresh ground pepper to taste. Stir until the spinach is wilted. Adjust your seasonings and add more salt if needed.
Roasted Peppers
  1. While the quinoa cooks roast the peppers. You can use your broiler, grill, or stovetop over an open flame. Here's a video for some instruction: https://www.youtube.com/watch?v=pG9AKx7awnM
  2. Slice the peppers in half and remove stems and seeds.
Marinara Sauce
  1. If you want to make your own, here is an easy-peasy quick recipe.
  2. In a medium saucepan, heat 1-2 tablespoons of olive oil with 1-2 cloves of crushed garlic, and a pinch of crushed red pepper. Cook on medium heat for a few minutes being careful not to burn the garlic. Add a 28-ounce can of crushed tomatoes, along with 2-3 teaspoons of dried herbs (basil, oregano, or marjoram,) or a large handful of fresh basil. Simmer for 20 minutes.
Assemble
  1. Preheat oven to 400°F.
  2. Add a couple of ladles of sauce to the bottom of a large baking dish.
  3. Stuff each pepper half with quinoa and transfer to the baking dish.
  4. Top with more marinara, then the shredded cheese.
  5. Bake uncovered for 20 minutes until hot and bubbly.
 

Shoestring Parsnip Fries with Garlic & Rosemary

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If you’re a french fry lover and looking for a healthier alternative, you have to try these delicious little parsnip fries!  I would never think of ditching my potatoes but this is a good way to mix it up and get some healthy root vegetables cooking in your kitchen.  They’re chewy and crunchy at the same time, and well seasoned with fresh garlic and rosemary.   I’ve never actually looked up the nutritional value of parsnips but found out this tasty root vegetable is a great source of vitamin C, B complex, fiber, iron, calcium, copper, and manganese.  They also contain anti-inflammatory properties and can help with hypertension, oral and bone health, digestion, and overall immune support.  They are often mistaken for the white variety of carrots and have a slightly spicy flavor and taste like a cross between carrots and a potato.  Parsnips can be pureed, roasted, steamed, juiced, or added to soups.  Turning them into shoestring fries is one of our favorite ways to enjoy these little morsels.  You may also consider serving them as an appetizer before your Thanksgiving dinner this year.  Enjoy!

Shoestring Parsnip Fries with Garlic & Rosemary
 
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Recipe type: Side Dish, Appetizer
Ingredients
  • 2 pounds parsnips (8-9)
  • 3-4 tablespoons olive or melted coconut oil
  • 2 crushed garlic cloves
  • 3 large sprigs of rosemary
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375°F.
  2. Wash and peel the parsnips and slice them into very thin 3-inch strips.
  3. Transfer to a large bowl and add the oil, garlic, rosemary, salt, and pepper.
  4. Toss until evenly coated, then transfer to 2 baking sheets. You can line it with parchment paper if you wish.
  5. Cook for 10-15 minutes on the top rack, then stir them, rotate pans, and roast for another 10-15 minutes until cooked. Turn the oven down to 350°F if they look like they're burning.
Notes:
  1. You can line up the strips in single layers on the baking sheet but it isn't necessary because they're so thin. I've done it both ways and they turn out the same.
 

 

 

Gluten & Grain Free Thanksgiving Dressing

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I think I’ve mentioned before that I’m not sensitive to gluten, but my inspiration to create gluten-free recipes came from my daughter Maya, who I believe, gets triggered just by looking at gluten!  She was just recently diagnosed with celiac disease and we weren’t at all surprised.   I used to make this recipe for her when we lived in Austin and she loved it.  I’ve attempted to make dressing/stuffing with gluten-free bread but it always tastes like cardboard.  Hence this yummy veggie dressing was created so that you can serve this Thanksgiving for your family and friends who can’t tolerate gluten.  It’s filled with roasted butternut squash, Brussels sprouts, and beets, along with chestnuts, cranberries, and traditional herbs and spices like rosemary and thyme.  Simply delicious!

Gluten & Grain-Free Thanksgiving Dressing
 
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Recipe type: Gluten-Free Thanksgiving Dressing
Ingredients
  • 5 cups peeled, cubed butternut squash
  • 2 cups Brussels sprouts, halved
  • 2 medium beets, cubed
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • ½ cup coarsely chopped chestnuts
  • ¼ cup dried cranberries, and/or ½ cup fresh apples
  • 2 teaspoons poultry seasoning
  • 2-4 sprigs fresh chopped rosemary
  • 4-5 sprigs fresh thyme (stems removed)
  • ½ cup chopped fresh parsley
  • ½ cup veggie stock
  • 2-5 tablespoons olive oil or butter, plus a drizzle for roasting
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 400°.
  2. Transfer the squash, Brussels sprouts, and beets to a baking sheet, drizzle with olive oil, salt, and pepper, and roast until just cooked about 30 minutes. Stir 1-2 times halfway through.
  3. While the veggies are roasting, add the celery, onion, and 2-5 tablespoons of the olive oil/butter to a skillet ( I like using cast iron here) Cook on medium heat along with the rosemary, thyme, poultry seasoning, salt and pepper for 10-15 minutes until slightly soft but not mushy.
  4. Transfer to a large bowl and add the roasted veggies, chestnuts, and cranberries/apples.
  5. Mix until well combined and adjust your seasonings adding more salt, pepper, and/or herbs.
  6. Add the veggie stock and parsley and give it another toss, then transfer to a baking dish (9x13, or 2½ quart)
  7. Cook for 30 minutes covered.
  8. Healthy & delicious!
 

Pumpkin Spice Balls

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Hope everyone had a fun Halloweeny day!  I also hope you’re not tired of sweets because here’s another delicious dessert made with pumpkin purée, coconut butter, and your favorite cookie crumbs, all dipped in dark chocolate.  You’ll get all the flavors of fall in one scrumptious bite! They can be made gluten-free and vegan if you prefer, and they’ll also make a great Thanksgiving addition to your table, even if you’re serving pies.  Or, a nice afternoon indulgence alongside a hot cup of tea.

Pumpkin Spice Balls
 
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Recipe type: Gluten Free Dessert
Serves: 28 balls
Ingredients
  • ¼ cup cream cheese (dairy or vegan)
  • 3 tablespoons coconut sugar
  • ⅓ cup pumpkin purée
  • *1¾ cup cookie crumbs (gluten-free or regular) plus 1 teaspoon for sprinkling on top. You'll need 1-2 boxes of cookies, see notes below.
  • ¾ teaspoon pumpkin pie spice
  • ½ cup melted coconut butter
  • pinch of salt
  • 1 cup dark chocolate chips
  • 1 tablespoon melted coconut oil or butter
Instructions
  1. Line a baking sheet with parchment paper, or a non-stick baking mat.
  2. *Add the cookies to the blender to make 1¾ cups of crumbs, plus 1 teaspoon, and set aside.
  3. In a large bowl mix the cream cheese and coconut sugar with a hand or stand mixer with paddle attachment.
  4. Add the pumpkin until well combined, scraping sides of bowl as needed.
  5. Add cookie crumbs, pumpkin spice mix, and salt.
  6. Lastly, add the coconut butter and mix well.
  7. Scoop about 1 tablespoon of dough to form individual balls and place on the baking sheet.
  8. Refrigerate the balls about 1 hour, longer is fine.
  9. In the meantime, in a medium bowl, melt the chocolate and coconut oil/butter over a pot of simmering water, or use your microwave.
  10. Dip each ball in the melted chocolate, rolling with a fork to cover the entire surface. Let the excess drip off into the bowl, and place back onto the baking sheet. Sprinkle with a few cookie crumbs while the chocolate is still wet.
  11. Refrigerate for several hours before eating.
  12. Store in an airtight container in the fridge.
  13. Makes 28 balls.
*Notes:
  1. If you're gluten-free you can use Simple Mills cinnamon cookies; you'll need 2 boxes (https://www.simplemills.com/collections/crunchy-cookies/products/crunchy-cinnamon-cookies)
  2. If you're not concerned about gluten, these are perfect; you'll need close to 1 box (https://www.amazon.com/Trader-Joes-Belgian-Butter-Waffle/dp/B00KTGWTMM/ref=sr_1_9_a_it?ie=UTF8&qid=1541019175&sr=8-9&keywords=trader+joe%27s+butter+cookies)
 

 

 

 

 

 

 

 

 

Pull-Apart Pumpkin Spice Dinner Rolls (GF)(V)

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It isn’t too early to be thinking about Thanksgiving, is it?!  These moist pumpkin rolls are the perfect gluten-free side for your Thanksgiving table this year.  The flour blend is a combination of oat flour, almond flour, and potato starch, lightly sweetened with coconut sugar and maple syrup, subtly flavored with pumpkin puree, and just the right amount of pumpkin spice!  Don’t be intimidated by the yeast, they really are simple to make and most of the prep time is the rest/rise time here.  Your kitchen will smell divine as they bake and if you can’t wait until Thanksgiving,  you can give these a whirl for your Halloween dinner.

5.0 from 1 reviews
Pull-Apart Pumpkin Spice Dinner Rolls (GF) (V)
 
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Recipe type: Gluten Free Biscuits
Serves: 1 dozen
Ingredients
DRY
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup potato starch
  • ¼ cup, plus 2 tablespoons coconut sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
PUMPKIN MIXTURE
  • ½ cup pumpkin purée (room temperature)
  • ½ cup melted ghee or butter
YEAST MIXTURE
  • 1 cup lukewarm milk (coconut, almond, or dairy)
  • 2 tablespoons maple syrup
  • 2 teaspoons active dry yeast
Instructions
DRY
  1. In a large bowl whisk all the dry ingredients together and combine well; set aside.
PUMPKIN MIXTURE
  1. In a small bowl combine pumpkin and ghee/butter and mix well with a fork; set aside.
YEAST MIXTURE
  1. In a glass measuring cup, mix together the warm milk with the maple syrup. Sprinkle in the yeast and give it a quick stir. Let it sit for 5-10 minutes until foamy and bubbly.
INSTRUCTION
  1. Using a hand mixer, or stand mixer with a paddle attachment, add the pumpkin mixture along with the yeast mixture to the dry and mix on low speed until everything is combined.
  2. Continue to beat on medium speed for 2 minutes scraping down the sides with a spatula as needed.
  3. Kick the speed to high and continue mixing for 3-4 additional minutes until the dough resembles a cake-like batter. It will start out wet but slowly thicken as you're mixing. With your spatula, push the dough to the center of the bowl into a ball, cover with a towel, and let rest in a warm place for 1 hour. It should double in size.
  4. Preheat the oven to 375°.
  5. Sprinkle some potato starch onto a work surface, transfer the dough, then using a knife or bench scraper, divide into 12 portions.
  6. Pick up each piece and roll into balls. It will be slightly sticky but manageable; use more potato starch if needed.
  7. Transfer the balls to a parchment lined, 12 inch cast iron skillet or round baking pan.
  8. Cover with a towel and let rest 30 minutes. After 30 minutes they should double in size and stick together.
  9. Sprinkle with 1-2 tablespoons of coconut sugar or your favorite sugar.
  10. Cook for 30 minutes and enjoy hot out of the oven.
 

 

 

 

Easy Potato Tortillas

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How does one make the best, most delicious, homemade tortillas without gluten?  Well, here it is!  This recipe is super easy and requires only 2 ingredients!  We love potatoes and eat them often.  We don’t buy into the bad rap they sometimes receive.  You know the ones – “they’re fattening, they’re high on the glycemic index scale, they contribute to candida overgrowth, they are full of starch and low in nutrients.”  HOGWASH I say!  On the other hand, some of the things we do to the beautiful potato, like deep frying in less than optimal oils, can cause major health issues.

Potatoes are a versatile root vegetable with literally hundreds of varieties that fit into seven categories: russet, red, white, yellow, blue/purple, fingerling and petite, all are high in nutrients  This recipe uses the Yukon Gold variety, but you can also use red potatoes.

Here are some health benefits of the potato:

  • Low caloric content
  • High in potassium and vitamin C
  • They contain antioxidants which neutralize harmful molecules known as free radicals
  • They are rich in B6, trace minerals, and fiber
  • They contain lysine which acts as a powerhouse against cancers, inflammation, and viruses
  • Potatoes contain a special type of starch known as resistant starch
  • According to Dr. Mark Hyman:

    “Resistant starch is a kind of starch that is not digested in the small intestine, hence its name. Instead, your gut bacteria processes it, creating beneficial molecules that promote balanced blood sugar and healthy gut flora.  In other words, when you eat resistant starch, it “resists” digestion and does not spike blood sugar or insulin.”

  • They are antiviral, antifungal, and antibacterial
  • Don’t forget the skin!  So much of the fiber and nutrients come from the skin of potatoes

This recipe creates a soft pliable tortilla that you can stuff and hold in your hand, which we all know is an important trait of the tortilla.  After all, there’s nothing worse than a tortilla that won’t stand up to the test of it’s filling.  They make a great breakfast taco with eggs and all the fixings.  Naturally gluten-free, vegan, and so satisfying!  Let me know how your tacos turn out!

5.0 from 1 reviews
Easy Potato Tortillas
 
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Recipe type: Gluten Free Tortillas
Serves: 6
Ingredients
  • 4 heaping cups peeled, cubed, Yukon Gold potatoes
  • 2 tablespoon olive or coconut oil
  • 1 teaspoon salt or garlic salt
  • Black pepper to taste
Instructions
  1. Line 2 baking sheets with lightly greased parchment paper and set aside.
  2. Preheat oven to 400°F
  3. Place the potatoes in a saucepan, cover with water, and add a pinch of salt.
  4. Boil until soft about 15-20 minutes.
  5. Drain the potatoes in a colander and let them sit for 5 minutes to make sure the potatoes are not holding any water.
  6. Add the oil, salt/garlic salt and pepper and mash with a fork until smooth. A few small lumps are ok.
  7. Scoop the potatoes into a ½ cup measure into 6 mounds on the baking sheets, 3 per sheet.
  8. Spread with your hands to a 6 inch round using your fingers and palms.
  9. Cook for 25-30 minutes, then flip with a spatula and cook an additional 10-15 minutes. You want them nicely browned but not so much that they'll crack when bending and filling them.
  10. You can continue to flip and rotate the pans in the last 10 minutes, especially if your oven doesn't cook evenly.
  11. Eat them immediately while they're hot, or store in the fridge in an airtight container.
  12. These tortillas make great breakfast tacos!
 

 

 

 

Breakfast Fig Toast

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Figs: love ’em or hate ’em?  I happen to love them, especially caramelized and drizzled with a balsamic reduction! Take your toast to the next level with this delicious easy breakfast for any day of the week.  Also, a great way to introduce your kids to something a little fancy and decadent, while expanding their taste buds at the same time.  Pop your bread in the toaster, spread with your favorite cheese or yogurt, and top with coconut sugar sweetened figs, and a sprinkle of sea salt.  Also, a fresh idea to serve for a Sunday brunch gathering.

Figs are one of the most alkaline fruits available, and they are rich in minerals such as potassium, calcium, iron, selenium, and zinc.  There are hundreds of varieties of figs but some of the more common ones include Black Mission pictured here, or the Calimyrna which have a light green skin.  Since fresh figs are very perishable fruits, they should be purchased a day or two in advance of when you’re planning on eating them. They should be plump and soft to the touch but not mushy.  Figs are one of the few fruits that actually need to be picked from the tree when ripe.  Use your nose and if they smell slightly sour they’ve already begun to ferment.  With those tips in mind, you’re all set to make this tasty snack that perfectly balances sweet and savory.

Breakfast Fig Toast
 
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Recipe type: Breakfast, Snack
Serves: 2
Ingredients
  • 2 slices of your favorite bread (regular or gluten free)
  • 2 figs, caramelized
  • 1 tablespoon coconut sugar
  • 2 teaspoons coconut oil, butter, or ghee
  • Your favorite cheese or yogurt
  • Pinch of coarse sea salt
Balsamic Reduction
  • 1 c balsamic vinegar
  • 1 teaspoon honey (optional)
Instructions
  1. Toast the bread to desired doneness.
  2. Spread the cheese/yogurt on each slice.
  3. Slice the figs in 3-4 slices and coat them in coconut sugar.
  4. Heat a skillet on medium heat, add the oil/butter/ghee, then add the sliced figs and cook for 2 minutes on one side, flip for another minute.
  5. Add to the toast and drizzle with balsamic reduction, and a pinch of salt.
Balsamic Reduction
  1. Add the balsamic vinegar/honey to a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until it sticks to the back of a spoon, or it has a molasses-like consistency. It should reduce by half.
  2. This will make more than you need but you can store in the fridge in an airtight glass container and reheat when needed. You may need to add a small amount of water to thin it up a bit.
  3. Notes: Other uses for a balsamic reduction:
  4. Drizzle on salads, meats, fruits, ice-cream, roasted veggies, grilled fish, or pizza hot out of the oven!
 

 

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