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Welcome to The Professional Palate - my little taste of life as a working mom and registered dietitian. This blog is now "retired", but feel free to browse around if you'd like to see what I've been cooking up for the last few years.

For all of my new posts and recipes, please visit my new home on The Healthy Aperture Blog.

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Entries by The Professional Palate - Regan Jones RD (215)

Friday
Sep232011

{football friday} coconut cookies

DateFriday, September 23, 2011 at 8:33AM

Sometimes you win. 

Sometimes you lose. 

...and sometimes you make cookies. 

My experience with tailgating food has typically been this - people put a lot of effort into their dips & wings, burgers and barbecue...

...and then they pick up a package of cookies from the grocery store? 

Now, nothing against the occasional grocery store cookie, but when the pigskin party is in play, I'm really inclined to like a home-baked goodie myself. Even better is when that home-baked goodie is a better-for-you option...like these (high fiber) Coconut Cookies. 

My friend Gretchen at Kumquat turned me onto coconut flour. This stuff is amazing in a dessert. It's got this really rich, genuine coconut flavor... the kind that only comes from real coconut (not that bottled imitation stuff.) And that's reason enough to love it. But the fiber content is the real health winner. According to at least one source I found, it has the highest percentage of dietary fiber (nearly 60%) found in any flour.

The caveat - all of that fiber does impart a slightly different texture. It's crumbly... in a good way... the fat in the coconut flour keeps baked goods from being "dry" tasting, but it's still more crumbly than traditional all-purpose flour... think scones & you'll get the picture. 

These cookies were made using an equal combination of whole-wheat pastry flour & coconut flour (and are based off the very talented Sophistimom's version of Chewy Lemon Snowdrop Cookies). They make a nice little sweet addition to the end of the tailgating table or go great with a cup of coffee the next morning after a big win. I'm hoping more baked goods show up on your tailgating table this week. And I'm certainly hoping I can grab a sweet bite with my coffee on Sunday morning after a WIN.

 

 

(high fiber) Coconut Cookies

1 3/4 cups flour*
pinch of salt
1 1/2 teaspoons baking powder
8 tablespoons unsalted butter
1 large egg 
1/2 cup granulated sugar, plus more for sprinkling
2 tablespoons pineapple juice
Pineapple Glaze (combine powdered sugar and pineapple juice to make glaze thick enough for drizzling over cookies) 


Preheat oven to 325 degrees. Coat a baking sheet lightly with cooking spray. In a medium sized bowl, whisk together flour, salt and baking powder.  Set aside.

In an electric mixer fitted with the paddle attachment, cream together butter, egg and sugar. Mix until very smooth and scrape down the sides.

Using very small ice cream/cookie scooper or teaspoon, drop dough onto baking sheet. Bake for 10-15 minutes. Remove from oven and press cookies down gently with your hand to flatten slightly. Let cool for a few minutes on the cookie sheets. Drizzle with Pineapple Glaze. 

*I used a combination of nearly equal parts whole wheat pastry flour + coconut flour to total 210g

PRINT RECIPE

 

If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas! 

To add the blog collection to your site please use the following html code:
<a href=http://www.inlinkz.com/script.php?id=82172&nojump=1&key=ILsEAxbyhS1Ro>get the InLinkz code</a> 

 

 
















































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Sunday
Sep182011

{the recipe redux} - ponzu sauce

DateSunday, September 18, 2011 at 8:28AM

I'm dedicating this month's ReDux post less to the discussion of the recipe and more to the wonderful group of bloggers who are participating. When I first approached Deanna and Serena about launching the ReDux, we frankly did not know how many people would want to participate. We knew WE wanted to cook and blog about healthy recipes in a fun, community-connected group of like minded bloggers... but would anyone else? 

The response has been amazing... and not just among the peer-circle of RDs that we already knew. With members who span the globe and come at the topic of healthy eating from all different angles, we all share a common goal - we want to eat healthy & we want it to taste great. 

Honestly, I’ve grown so thankful for this group of bloggers who have already taught me so much in just a few short months... I've learned about one variety of cherries I had never heard of, a new way to code HTML in Excel, how to make LOTS of ice cream from bananas and much, much more. These bloggers inspire me to be a better, healthier cook, and I hope you lucky readers who stumble across our posts are inspired to make similar changes in your kitchens. 

...and with that I introduce this month's topic courtesy of one of our "inaugural" bloggers - the very talented and social media savvy Danielle Omar from Food Confidence. Danielle suggested we dedicate a month to salad dressings. We thought this was a great idea and decided to take it a little further to include a host of dips, spreads, etc... basically any condiment that needs a ReDux. Whether you pour, dip, spread or smear, I hope you will enjoy them all. Thanks Danielle! 

 

Ponzu Sauce

A citrus and soy-based sauce, Ponzu makes a wonderful dipping accompaniment for steamed dumplings, seared tofu, chicken or shrimp, edamame and is a wonderful way to dress up take-out or homemade sushi. Because this version combines less-sodium soy sauce with fresh citrus juice it‘s a great way to replace some of the sodium you’d otherwise be eating when dipping sushi in regular soy sauce. You can also add a little hoisin and peanut butter to make a thicker dressing, perfect for an Asian-inspired salad. 

4 tablespoons less-sodium soy sauce

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

1 tablespoon sesame oil

1 tablespoon mirin (sweet rice wine)

1/4 teaspoon crushed red pepper

1 green onion, thinly sliced


Combine all ingredients in a bowl. Cover and chill until ready to serve.

PRINT RECIPE

 

 

 

***

Please take a moment to jump over to these fellow ReDux blogs to see what they're stirring up this month (all links live by 12pm ET): 

 

Carlene Helble @ Carlene's Figments - Roasted Eggplant Pepper Schmeer

 

Deanna Segrave-Daly @ Teaspoon of Spice - Sicilian Relish

 

Cherie Schetselaar @ Grain Crazy - Fry Sauce

 

Dr Barb @ Nutrition Budgeteer - Jalapeno Ranch Dressing is Versatile & Healthier

 

Elizabeth Jarrard @ Don't (White) Sugar-Coat it - Spicy Tahini Dressing

 

Kara Lydon @ Peace, Love, and Food - Edamame Hummus

 

Kat Lynch @ Eating The Week - Citrus Sesame Avocado Dressing

 

Emma Stirling @ The Scoop on Nutrition - Recipe Redux Kitchen Garden Salsa Verde

 

Emma Cutfield @ The Hearty Heart - Go-Go-Goji: Blood Building Salad Dressing

 

Lisa @ Healthful Sense - Sweet Peanut Sauce & Dressing

 

Danielle Omar @ Food Confidence RD - Recipe Redux: Your New Favorite Vinaigrette

 

Stephanie Howard @ Give Them Something Better - Creamy Garlic Feta Dressing

 

Nicole Ferring Holovach @ Whole Health RD - Maple Salad Dressing

 

Kristen @ Swanky Dietitian - Italian Vinaigrette Artichoke Dressing

 

Ann Dunaway Teh @ Eat to Nourish, Energize & Flourish - Thai Basil Peanut Pesto

 

Kristina @ Love and Zest - Spiced Pumpkin Dip

 

Meg @ Meg's Food Reality - Sweet Potato Hummus

 

Gretchen @ Kumquat - Dairy-Free Ranch Dressing

 

Everyday Tastiness - Pistachio Butter

 

Alysa Bajenaru @ Inspired RD - How to Roast Garlic & a Recipe for Roasted Garlic Hummus

 

EA Stewart @ The Spicy RD - Creamy Triple Pepper and Kale Dip

 

Liz Weiss & Janice Newell Bissex @ Meal Makeover Moms' Kitchen - Garden-Fresh Tomato & Avocado Salsa

 

Jessica Fishman Levinson @ Nutritioulicious - Butternut Squash Cream Cheese Spread

 

Diane Welland @ Eat Well Eat Clean - Honeyed Fig Jam

Friday
Sep162011

{football friday} better-than-7 layer dip

DateFriday, September 16, 2011 at 6:45AM

Seven is such a nice number when it comes to football. Extra point, easy up through the goal posts? Yep. We all expect it, like it and are in quite a panic on the rare occasion that it doesn't make it. (I don't know about you, but I'm almost never comfortable when you have to "go for two." I prefer the kicker get his chance to do his thing in the case of points after touchdown.) 

So I'll stick with 7 when it comes to piling points on the board, thank you very much. But I beg to differ when it comes to the finer points of tailgating dips. 

The classic 7 Layer Dip has never been one of my faves. It's "ok." I don't hate it... I just have never found it terribly compelling. Typically comprised of layer-upon-layer of high-sodium, highly-processed packaged foods, it just never has the "fresh" taste that you expect when you see it show up on the tailgating table. 

This is my variation (If you count, I think it's more like a 6 Layer Dip, just to be clear). It's a departure, but in the same spirit of the original dish. You make a layer of your own refried beans using low-sodium pinto beans (would be even better if you prepped in advance and made from dry beans), cumin seeds (which are a must in your pantry... so much better than ground cumin) and fresh lime juice. I stir in a little reduced fat pepper jack cheese to help recreate the creaminess of refried beans with a spicy punch (sans traditional lard). 

I like to top with a little shredded chicken... personal choice here for a more hearty dish. You could easily leave out if you're not a meat eater. 

The real surprise is the savoy cabbage topping. The thing I find least appealing about traditional 7 Layer Dip is the use of iceberg lettuce... one of the few vegetables that I just have no taste for. It's a "what's the point" veggie, to me. Sure, it provides a crisp crunch, but I like ingredients to work a little harder... in terms of nutrition, especially. Savoy cabbage is rich in vitamins K & C and fiber... but its mild cabbage flavor and crinkle appearance make it a great substitution for iceberg - most people never really notice the difference in a dish like this.

Lastly, I choose to make a avocado/tomato topping, rather than a guacamole for those people who for some strange reason that I don't understand don't like guacamole. This allows for a more "selective" bite of dip that might not include avocado (although I don't recommend it... I say expand your avocado horizons. You won't be disappointed!)

Questions:

What about you...do you like 7 Layer Dip or do you like 7 points on the board more? 

Planning any big tailgating spreads this year? Be sure to join in on our {football friday} blog hop below!

 


 

***

Better-Than-7 Layer Dip

 

1 (15-ounce) can low-sodium pinto beans, rinsed and drained

1/2 cup water

1/4 teaspoon cumin seeds

1 lime, juiced and divided

1 cup (4 ounces) shredded 50% reduced fat pepper jack cheese (I used Cabot), divided

Salt and pepper (to taste)

1 chicken breast, roasted and shredded

1/2 head savoy cabbage, very thinly sliced

1/4 teaspoon red pepper flakes

Chopped fresh cilantro (to taste)

1 avocado, cubed

1 roma tomato, cubed

Garnish: salsa and cilantro

 

Combine beans, water and cumin seeds in a small saucepan; bring to a boil, reduced heat and simmer 10 minutes or until water is almost completely reduced. Remove from heat; stir in 1 tablespoon lime juice, 1/2 cup cheese and salt and pepper (to taste). Spread in bottom of a pie plate. Top with chicken and remaining cheese; set aside. 

 

Combine cabbage, 1 tablespoon lime juice, red pepper flakes, cilantro and salt (to taste). Layer over chicken. 

 

Combine avocado, tomato and any remaining lime juice. Layer over cabbage. Top with salsa and cilantro. 

 

PRINT RECIPE

If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas! 

To add the blog collection to your site please use the following html code:
<a href=http://www.inlinkz.com/script.php?id=82172&nojump=1&key=ILsEAxbyhS1Ro>get the InLinkz code</a> 

 

 
















































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Thursday
Sep082011

{football friday} do you like boiled peanuts?

DateThursday, September 8, 2011 at 9:38PM

"Try them, try them, and you may! Try them and you may, I say."
(Dr. Suess - Green Eggs and Ham)

In my home, fall wouldn't be complete without football. 

...and football wouldn't be complete without boiled peanuts. 

 

 

Slow-Cooker Boiled Peanuts

1 (24-ounce) bag in-shell raw peanuts

5 tablespoons Kosher salt

Water to cover

 

Rinse peanuts in a colander; place in a slow cooker. Sprinkle with salt and cover completely with water. Cook on HIGH 8 to 12 hours or until desired degree of doneness. (But don't be fooled... if you're not eating them super soft, you're not eating them the way we would down here. #JustSayin).   

PRINT RECIPE

 

If you're planning on some delicious eats for football season, I invite you to join the {football friday} bloghop. Simply fill out the link to share your recipe - everyone's welcome, all season long. And please be sure to visit the other recipes listed for more great tailgating ideas! 

To add the blog collection to your site please use the following html code:
<a href=http://www.inlinkz.com/script.php?id=82172&nojump=1&key=ILsEAxbyhS1Ro>get the InLinkz code</a> 

 

 
















































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Saturday
Sep032011

{ricelove bloghop} overnight brown rice breakfast pudding

DateSaturday, September 3, 2011 at 12:00AM

 

Some foods are so simple that their ease almost surpasses their great taste. Rice is one of those foods. With little more than some water and a bit of time, rice is delicious all by itself. Honestly, what other side dish can claim that?

The only travesty about the beloved grain, perhaps, is its gross exclusion from breakfast in the U.S., and perhaps the fact that too many of us gravitate toward the not-so-nutrient-rich white variety. I think that's a shame, both from a culinary and nutrition standpoint.

In my quest to find new, healthier whole-grains to explore for breakfast, I realized that brown rice is one of the best places to begin. I always have it on hand; I know how to prepare it perfectly; and I truly have a favorite dish that already fits my early morning sweet tooth: rice pudding.

I've been wanting to do a rice pudding on the blog for a while. So when I was afforded the opportunity to express my #ricelove via a bloghop, I thought... perfect timing!

If you also think it's the perfect time to explore more great rice dishes, be sure to check out all the recipes from the other #ricelove bloghoppers listed below who are hosting this month's bloghop. And if you'd like to join in on the fun, it's open to everyone. Simple use the linky tool listed at the bottom and share your recipe. It's that simple! Note that the bloghop ends at the end of the month. 

  1. Baker Street (http://bakerstreet.tv/) Anuradha
  2. Bloc de Recetas (http://blocderecetas.blogspot.com) Salome
  3. Bon a Croquer (http://www.bonacroquer.com/) Valerie
  4. Cafe Terra Blog http://www.cafeterrablog.com/ Terra
  5. Chef Pandita (http://chefpandita.com) Yuri
  6. Elephant Eats (http://elephanteats.com/) Amy 
  7. Food Wanderings (http://foodwanderings.blogspot.com/) Schulie 
  8. Hobby and More (http://hobbyandmore.blogspot.com/) Richa
  9. Mike's Baking (http://www.mikesbaking.co.uk) Mike
  10. Mis Pensamientos (http://juniakk.blogspot.com) Junia 
  11. Simply Reem (http://www.simplyreem.com/ (Reem)
  12. The Daily Palette (http://thedailypalette.com/) (Annapet)
  13. The Professional Palate (http://professionalpalate.squarespace.com) Regan
  14. The Queen's Notebook (http://www.queensnotebook.com/) Elizabeth
  15. The Spicy Rd (http://www.eastewart.com/blog/) EA

Overnight Brown Rice Breakfast Pudding

1 cup brown rice (I used Texmati organic brown rice)

1 (14 oz.) can coconut milk

4 - 5 tablespoons honey (to taste)

1/2 teaspoon Kosher salt

1/2 teaspoon ground cinnamon

Garnishes: walnuts and honey (optional)

 

Coat an 8- x 8-inch baking dish with cooking spray. 

 

Cook rice according to package directions. 

 

Once rice is cooked, combine with remaining ingredients and pour into dish. Refrigerate overnight. 

 

In the morning, preheat oven to 375 degrees. Bake, covered, for 45 minutes. Serve warm and top with walnuts and additional honey, if desired 

PRINT RECIPE

Thursday
Sep012011

{football friday} summer salsa

DateThursday, September 1, 2011 at 8:38PM

Yeah, I know...  "technically" it's Thursday, and there's a game on tonight... But I figure this post is going out late enough that by the time the world views it, ('cause my subscription list is that long... you know that, right?) it will be Friday. 

And we will be just hours away from the official start of the season that overtakes this household year after year.

Fall. 

Football. 

I've said before to both family and friends... and now to you loyal blog buddies... my husband will watch football no matter who the team is, where they are playing and what's at stake. We've stood on the sidelines at a neighborhood field watching pee-wee football on a Saturday morning... 

...and neither of our kids were playing. 

...and we didn't know anyone who was. 

I kid you not.

In fact, we had no reason to be there, other than my husband's need to fill just a few more hours of daylight with some football. So when the season kicks off, I mean it when I say it is literally wall-to-wall coverage around here... and frankly, I don't mind. There are worse TV addictions (yes, Jersey Shore fans... I'm talking to you.) 

My favorite part of the season? 

My team winning, of course.

My 2nd favorite part of the season? 

The food. 

I love when the opportunity arises for true tailgating with friends. Sadly, those days are few and far between. Most of the time we are now bound to the home front with table-gating as our main option. The Summer Salsa shown below has been making the carpet picnic rounds for many seasons. It's a tried and true favorite. Make it. I promise you will like it. 

What about you?

Football fan or casual observer?

Any favorite gameday grub that is a MUST on your table?


Thursday
Aug252011

barbecue shrimp

DateThursday, August 25, 2011 at 8:27PM

Ordinarily this classic Creole southern dish is bathed in butter during it's simmering. I'm not opposed to butter in the right culinary applications... I just don't think a quick shrimp simmer is one of them. Instead, I use a smaller amount and then round it out with olive oil. My version also cuts down on the sodium slightly by switching the typical Worcestershire sauce with lower-sodium (light) soy sauce.  


2 tablespoons light soy sauce

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon dried oregano leaves

1 - 2 teaspoons hot pepper sauce (to taste)

1/2 teaspoon black pepper

1/2 cup dry white wine

1 medium hot pepper, halved

1 pound large, unpeeled shrimp

 

Combine the first 8 ingredients (through hot pepper) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 5 minutes, stirring occasionally, or until shrimp are done.

***

Question: Any fans of Creole cooking out there? Have you ever tried Barbecue Shrimp?

~PRINT RECIPE~ 

Tuesday
Aug232011

{test post} can you help me, please?

DateTuesday, August 23, 2011 at 5:14PM

Hi all my bloggie friends, I apologize for the "dummy" post, but I'm having a heck of a time facilitating a working relationship between Feedburner and my blog host, Squarespace. This post is intended as a simple test to see if I have somehow managed to get these two talking to one another that will ensure images are showing up in my feed, especially the email version. {Keep reading}

Click to read more ...

Sunday
Aug212011

{recipe redux} - frozen samoa pie

DateSunday, August 21, 2011 at 11:45AM

 

I remember a lot of things about my childhood with great clarity:

...the smell of my grandmother's kitchen on Sunday afternoons

...the birthday of my first real crush (and most memorable heartbreak)

...the name of my first grade teacher

...and the crunch and creaminess that was only enjoyed in a Samoa Girl Scout cookie once a year

My grandmother's kitchen is without activity these days. "His" birthday passes without fanfare (boy am I glad HE wasn't "the one"), and Samoas are now basically replicated under other names by major food companies year round... and as I've come to realize, aren't really worth the fat, calories and "other stuff" they're made with anyway. 

That's one of the main reasons I decided to take on the Samoa for this month's challenge of Frozen Desserts. I could've done a Samoa cookie on the blog some time in the future - yes. But with the heat we're enjoying down my way, I saw this as the perfect time to let a fond-food memory meet its modern-day make over.

I'll admit that this ReDux post departs from my strategy last month of really shaving calories off a refreshing summer beverage. I haven't done the nutritional analysis, but if you know anything about the calories of avocados, coconuts, coconut oil and honey, you can likely do the math yourself. When Deanna, Serena and I founded The ReDux we agreed that this would not be all about the numbers; it's about enjoying whole foods in new, healthy and fun ways.  

...and this one is fun.... 

Fun for your mouth. 

Fun for us to discuss. 

There has been (thankfully) a welcome shift in recent years about the absolute need for benefits of healthy fats. The humble avocado that was once mistakenly shunned (not so much by learned health professionals, but in the traditional public eye) for its fat content is now raised to super food status. I've been dying to make an "ice cream" from avocados for a while and this seemed like the perfect chance. Avocados, as you likely know, harbour some very powerfully heart-protective mono-unsaturated fats and yield a creaminess unrivaled by most of it plant-based counterparts. On that we all agree. 

The saturated fat found in the coconut and coconut oil is, well, a different story ...and frankly one that I think is still being written. There is emerging research that suggests perhaps the once bold and all-inclusive statements and warnings against saturated fat shouldn't have been quite so universal. Just as there are different types of "fats" (mono, poly, etc.) there are different types of fatty acids (lauric, stearic, etc.) within each of those broader categories. (Side note: It's a little more complex than this, but for simplicity's sake... let's go with this explanation).

I can't say for certain that coconut oil lives up to every single health benefit being touted at the moment, nor do I think it's quite the food-evil as perhaps it once was believed to be. I think we simply don't know everything yet for sure. But I can say that coconut is a naturally delicious food and from a culinary standpoint, the oil generated from it is unlike any fat you've ever used in your cooking. It imparts a subtle tropical flavor and given that controversial high saturated fat content, lends itself to dessert uses (as in a pie crust) typically reserved for either butter or shortening.

For me, there is enough research out there to at least feel confident that it's likely the least detrimental of the solid fats available to develop a delicious dessert, and perhaps more likely, a fat that actually contains some beneficial compounds for health. And with the great taste to go along with it, I feel more than comfortable making it one of many tools in my kitchen's quest toward deliciously healthy dishes.

I'm going to enjoy a piece of the pie.

How about you? 

Frozen Samoa Pie

2 cups unsweetened coconut

4 tablespoons coconut oil, melted

1/2 cup white whole wheat flour (use coconut flour to make gluten-free)

1 tablespoon honey

flesh from 2 ripe avocados

4 - 5 tablespoons honey (to taste)

1/4 cup dark cocoa

1 tablespoon Kahlua or strong brewed coffee

2 tablespoons coconut milk

pinch of Kosher salt

Garnish: melted chocolate chips (I used Ghirardelli)

 

Toast coconut in a large skillet over medium heat 5 minutes or until golden; reserve 1/2 cup and set aside. 

Combine 1 1/2 cups toasted coconut, melted coconut oil, flour and 1 tablespoon honey in a large bowl; press into and up sides of pie plate. Set aside. 

Add avocado, remaining honey, cocoa, Kahlua, coconut milk and salt to bowl of a food processor. Process until completely smooth. Spoon into pie shell and sprinkle with reserved toasted coconut. Freeze at least 4 hours or until firm. Just before serving, drizzle with melted chocolate. 

***

Please take a moment to jump over to these fellow ReDux blogs to see what they're serving up for this month: 

Emma Stirling - The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles

Cherie Schetselaar - Grain Crazy
Blackberry Lemon Almond Torte

Emma Cutfield-The Hearty Heart
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert

Carlene Helble- Carlene's Figments
Peanut Butter Banana 'Ice Cream' Sandwich

Janel Funk - Eat Well with Janel
Peanut Butter and Jelly Ice Cream

Kat Lynch - Eating The Week
Coconut Chia-Seed Fruit Pops

Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet

Rebecca Scritchfield - MeFirst
5-minute Frozen Peach Pie

gretchen - kumquat
chocolate "ice cream" bars

Emily Greenfield - The Nutriscientist
Honey and strawberry semifreddo

Liz Marr - Liz On Food
Peach Lavender Ice Cream

Elizabeth Jarrard- Don't (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats

Regan - The Professional Palate
Frozen Samoa Pie

Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen
Healthy Blueberry and Mango Snow Cones

Jessica Fishman Levinson - Nutritioulicious
Watermelon Sorbet

Alexandra Caspero- Delicious Knowledge
Mango & Coconut Popsicles

Karman Meyer- Nutrition Adventures
Coconut Ice Cream with Strawberry Puree

Yuri - Chef Pandita
Acerola Chia Lime Popsicles

Kristen Bourque- Swanky Dietitian
Peanut Butter Coffee Popsicles

EA Stewart-The Spicy RD
Luscious Lemonade Pie

Danielle Omar - Food Confidence RD
Banana Soft Serve

Katie Caputo- East Meats West
Auntie Rosie's Ice Cream Pie

Alysa Bajenaru - Inspired RD
Coffee Granita

Kara Lydon - Peace, Love, and Food
Peanut Butter Banana "Ice Cream" With Dark Chocolate

Serena Ball- Teaspoon of Spice
Splendid Key Lime Frozen Yogurt

Nicole Ferring Holovach - Whole Health RD
Peaches and Rum Ice Cream Pie

Lisa @ Healthful Sense
Peanut Butter Vanilla Soft Serve

Jackie Mills - Delicious Diabetes Cooking
Summer Fruit Popsicles

Audra Losey - Nutrition Know How
Mocha Pops

Kristina LaRue - Love and Zest
Frozen Berry Yogurt
 
Stephanie Howard - Give them Something Better
Frozen Peanut Butter Pie



 

 

Monday
Aug152011

torte reform - beginning with banana nut torte

DateMonday, August 15, 2011 at 7:00PM

I promise I'm not on retainer with the Banana Council or anything. I know if you look through my last few posts, you have to wonder. But check my disclosure statement if you're skeptical. 

Instead, I attribute the recent influx of banana recipes mostly to the fact that it's almost completely impossible to time banana purchases + banana consumption - banana ripening. And frankly, I don't mind. I'm a sucker for a good banana baked good, and so are my boys. So that's what matters, right?  

Anyway, now that we've gotten out of the way, let's get to the real reason for today's post:

Torte reform.

There are a lot of really yummy, delicious recipes out there calling themselves "tortes." But with just a swift swipe of the Google search, I've realized that the term torte is mostly confined to dessert cakes made with ground nuts... not your typical wheat flour base.

I will confess that even my version breaks from tradition slightly by not offering a frosting. But with a crumbly walnut and sweet banana topping, I say who needs it? It does, however, offer the crucial ingredient that so many of its cousins are missing: 

Ground nuts 

I used almond meal. Are you familiar with it? It's just ground almonds (obvious, I'm sure). But its increasing exploding popularity has been brought on in large part to the increased awareness of the need for gluten-free diets for a growing part of the population. My blog is not gluten-free. But I see no reason not to celebrate delicious dishes and ingredients that are. 

Almond meal is rich in healthy fats and hunger satisfying protein, qualities you won't find anyone applauding in your average wheat flour dessert. For me, those have a place, certainly... but every once in a while, a little dessert reformation is in order. 

***

Banana Nut Torte

(loosely adapted from Roost) 

 

1 1/2 cups almond flour

1/4 tsp salt

1/4 tsp baking soda

2 eggs

1/2 tsp vanilla extract

1/4 cup coconut oil

1/4 cup honey + 1 tablespoon honey

1 cup walnuts

1 banana, sliced

Garnish: Homemade Ice Milk and fresh cherries (optional)

 

Preheat oven to 350F.

Combine first 3 ingredients in a bowl. Combine eggs, vanilla, oil and 1/4 cup honey in a seperate bowl. Stir wet ingredients into dry ingredients until moistened.

Spray bottom of a springform pan with cooking spray. Sprinkle with walnuts and top with banana slices; drizzle with remaining 1 tablespoon of honey.

Spoon batter on top of walnuts and smooth to sides. Cook for 15 - 20 minutes or until golden brown and a wooden pick inserted near center comes out clean. Let cool. Unhinge springform pan and invert onto plate to serve. Garnish, if desired.

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