Archive for February, 2012


pastel de coco y almendras sin harina (gluten-free coconut-almond cake)

February 28, 2012

pastel de coco y almendras sin harina (recipe invented by ChoCoRRoL)


200 g ground almonds/almendras molidas
170 g sugar/azúcar
70 g dessicated coconut/coco rallado
4 eggs/huevos
100 g melted unsalted butter/mantequilla sin sal derretida
150 ml coconut milk/leche de coco
1 tablespoon gluten free baking powder/royal sin gluten
1/4 tablespoon almond essence/esencia de almendras

in a bowl combine ground almonds, dessicated coconut, sugar and baking powder.
in a large bowl whisk together eggs and almond essence. add coconut milk, melted butter and whisk more.
add half of the dry ingredients to the egg mixture and whisk. add the other half and whisk until the batter gets smooth.
agrega la mitad de los ingredientes secos a la mezcla de huevos y batelos. agrega la otra mitad y bate hasta que la masa quede suave.
grease the spring-form pan with butter and cover with dessicated coconut.
engrasa el molde desmontable para hornear con mantequilla y cubrelo con coco rallado.
pour the batter into the baking pan.
vierte la mezcla dentro del molde.

bake the cake in an oven preheated to 180°C for 45 to 50 minutes. let it cool down before serving. as a tip i would recommend you to serve the cake with warm raspberry sauce
hornea el pastel en el horno precalentado a 180°C por 45 a 50 minutos. déjalo enfriar antes de servir. como un consejo les recomendaría servir el pastel con una salsa de frambuesas caliente


thank you colores sabores olores


Chinese-style meat buns

February 26, 2012

[Chinese Style Meat Buns]



1/2 cup warm water
2 1/2 tsp dry yeast
1/4 cup sugar
2 1/4 cups all purpose flour
1 egg, beaten
3 tbsp oil
1/2 tsp salt


1 pork loin (1 1/2 lb)
2 tsp garlic and ginger paste
1 tbsp vegetable oil
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp red wine
1/2 tsp freshly ground pepper
pinch of salt
1/2 tsp five spice powder
1 tsp sesame oil
1 tbsp vegetable oil
2 sprigs green onion, finely chopped
Egg wash
1 egg, beaten


In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.
Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.
Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
Preheat oven to 350 F degrees.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
Using a rolling pin, roll out each ball into a disc, so that it’s about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.
Seal the bun by gathering up the edges of the disc.
Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.


read the recipe here


raw “brownie”

February 20, 2012

The Raw Brownie

2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground. (this is the flourlike part, so grind them extra-fine.)
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

on its own, it’s good. nutty, chocolatey, crumbley and almost truffle-y – very rich, good but not my favorite thing, as i’m not a huge chocolate fanatic. together with the chocolate pudding, though, they are PERFECT. i mean, this combination of things is so perfect, i can’t even convey it to you. i know it sounds weird, especially with the avocado. but chunks of raw brownie in raw chocolate pudding really tastes like brownies in banana-chocolate pudding. i am not a raw foodist, i am not gluten-free; this just happens to be a raw, gluten-free, vegan dessert that i like as much as buttery cookies. and trust me, that’s a high honor coming from me. this brownies-and-pudding combo is one of my favorite desserts of all-time. it reminds me of a banana-fied version of brownies with icecream on top at the local diner. this is serious. i’m going to be making these two desserts together whenever i can afford to.


ristra hot-sauce

February 18, 2012

RISTRA – n – an arrangement of drying chile pepper pods

i think it’s finally time to cut down one of the beautiful ristras i made last summer with garden jalapenos and thai chilis!


cut down chiles
rinse dried chiles
toast twice as many as you’ll need at 250 for 10 mins or pan-fry until puffy (EASILY BURNED! TURN OFTEN! BURNING RUINS HOT SAUCE!)

grind half into chile powder; keep in an airproof container for later use. you’ll thank me later. come on, you have your food processor out already!

then take 10 pods and simmer in a cup or two of water for about ten minutes.

taste chile water. if bitter, replace with 1-2 c fresh water.

puree. strain out seeds for a milder version.


what i actually did:

hot chile puree
roasted carrots
roasted bell pepper
roasted summer squash
roasted garlic
fresh parsley
lime juice
roasted coriander
lime pickles
ginger juice
brine from lacto-fermented green tomatoes and garlic
mango juice

awesome. super-sweet. could be sourer. next time, i might add some live vinegar.


cold-infused simple syrup

February 18, 2012

i just learned today that heating sugar and water to make simple syrup changes the chemical composition and, therefore, the “mouth-feel” and, apparently, awesomeness suffers.

though i am a huge fan of boiling fresh ginger with my simple syrup, it was suggested to simply combine equal parts sugar and water in a bottle and shake on and off for five minutes.

well, i don’t know how much i care about mouth-feel, but i do know that i hate cleaning the saucepan after cooking up simple syrup. i’ll try it this way next time!

(add cardamom and ginger for the best lemonade-simple-syrup you’ve ever had! i learned this from googling the winners of a “favorite drinks” facebook poll that was mostly in a transliterated language. still my favorite simple syrup!)

thanks, chow tips!


raw chocolate pudding

February 18, 2012

this may have to be my lunch today.

raw food. cost-prohibitive for about 99% of the population. i’m starting to crave crunched-up-cashews instead of dairy. thank you, Supplemental Nutrition Assistance Program (aka food stamps)!

Raw Chocolate Pudding
No gluten, dairy, soy, nut, eggs – and very little effort

1 avocado, removed from skin and pit
1 banana
1 cup coconut milk, watered down a little
1/4 cup cocoa powder
2 tablespoons honey
1 teaspoon lemon juice



#*(^#@)(@&^)^@*&%#&# TRY THIS RIGHT NOW. JUST DO IT.
must be eaten in combination with raw brownies to create this reaction.


radish recipes

February 18, 2012

i will not lie; i hated radishes as a child, and refused to try them again until a few years ago.

thank you, kathy, for showing me the way of the radish.

i love this list of ten tasty radish dishes.


1. citrus-radish confit

2. detox salad

3. radish and goat cheese raita

4. radish and butter sandwich
can’t go wrong with this one.

5. baked radish chips


edit 2/22
radish-avocado-diyhotsauce salad – creamy, crunchy, spicy, sweet (from the roasted carrots) and 100% from scratch.


almond butter

February 15, 2012

i’m unapologetically covered in it.


* almonds


1. put almonds in the food processor. do this longer than seems rational to you or your food processor’s motor.

2. eat almond butter.

beautiful photos, and much more articulate directions, here, at rawmazing.

i dipped some of my free valentine’s day candy into it, and it was absolutely the best shitty little peanut butter cup i’ve ever had. wow, sugar addictions are brutal. i ate an unbelievable amount of it already with a little honey drizzled over it. good stuff, but wow! ten minutes in the food processor! this simply isn’t practical as an everyday thing.

but i think maybe tomorrow i’ll add honey, cocoa, and vanilla and see what happens.


naan (with gluten-free modifications)

February 15, 2012

this looks perfect. like her, i’ve had more problems than successes with recipes i’ve found online for naan. i can’t wait to try this recipe!


Bread flour or All purpose flour (Unbleached) – 2 1/2 cups
Plain Yogurt – 1/2 cup plus 3 Tbsp
Sugar – 1 tsp
Salt – 1 tsp
Baking powder – 1 tsp
Unsalted butter or Ghee – 2 Tbsp plus extra for brushing on the naan
Egg – 1 large (substitute with 1/4 cup of yogurt if you don’t eat eggs)
Garlic (chopped) – 10 cloves (optional)
Cilantro/Coriander leaves (chopped) – 1/4 cup (optional)

The day before you want to make naan, combine 1/2 cup of the flour, the yogurt, sugar and 1/2 tsp of the salt in a small mixing bowl (glass or stainless steel). Mix well and cover loosely with a cheesecloth or lid. Don’t use airtight plastic lids, the starter needs to breathe. Set aside to ferment in a warm place, up to 18 hours, preferably overnight. When the starter is ready, you’ll see a couple of bubbles at the top and it will smell pleasantly sour. If it does not have any of these, leave it out for some more time.

Tip: If you are planning on making naan for a special event/meal, I would suggest you start two days before you want to make naan. I know this is a time taking process, but its a rather easy one.

In a food processor or stand mixer fitted with the dough hook, combine the remaining 2 cups of flour, remaining 1/2 tsp salt, baking powder and 2 Tbsp ghee/butter and pulse until crumbly. Add the starter and lightly beaten egg and process until the dough comes together into a ball and begins to clean the sides of the bowl. Add a tsp or more of yogurt if the dough is dry.
If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic. The dough should be slightly on the wet side (a wet dough develops gluten easily, even without much kneading), not sticky but really soft.
If you used a food processor or mixed the dough with your hands, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be very soft, but not sticky.
Form into a smooth ball, coat it with some oil and place it in an oiled bowl. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it would have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

Tip: Naan dough can be stored, covered in a refrigerator for up to 3days after the resting time. Bring to room temperature before continuing.

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.
Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick , dusting with flour as necessary. carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.
Meanwhile, mix the chopped garlic and cilantro in a bowl and keep aside, if using. (see variations at the end of the post)

To make the naan in the oven:

Heat the oven in the BROIL mode and place the rack on the top shelf (about 6 inches away) from the heat.
Place the naans (I usually make two at a time) on a baking sheet and brush the tops with some water and sprinkle about 2 tsp of the garlic-cilantro mixture on top of each naan and lightly press the topping onto the naan.
Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute, once there are some speckled brown spots, remove the tray from the oven and flip the naans and cook on the other side also.

Tip: Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately. Be generous with the butter!

Repeat with the remaining dough.
To make the naan on the stovetop:

Heat a griddle, preferably cast iron on medium heat for 4-5 minutes. Place one naan at a time, with the topping side on the top first.
Cover the skillet with a lid (use any some shaped lid from any of your pans). This step is optional, but it helps in creating nice bubbles on top of the naan. After 1 minutes, remove the lid, and check the bottom. If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top.
Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.


————–> her photos are beautiful – check them out here, where the recipe was originally posted.


2/18 – noon – started the sponge
used 100% teff flour, because my favorite gluten-free person is visiting me! this is in preparation for a sick brunch for sunday morning. i’m torn between an egg dish, a potato-vegetable dish, gravy, and naan, with homemade hot sauce… … or guacamole, baba ghanouj, bean-egg fritters or hummus, and salsa with naan and homemade hot sauce. hmmmmmmmm.
should be ready to turn into dough around 8am

first hint of sourness. WOW, that was fast!

proposed apf mix-
half brown rice flour
the rest buckwheat flour, oat flour, potato starch, chickpea flour, powdered coconut, almond meal

…maybe? the teff is so dark and fine; not sure what to mix it with.

two days later
so, i made apf flour mix with white rice flour, brown rice flour, buckwheat flour (just a pinch), oat flour, potato starch, chickpea flour (just a pinch), powdered coconut, and almond meal. set out the dough to “rise”. in no way did it rise. gave up, shaped them, plopped a mixture of fresh parsley, garlic powder, and fennel powder onto the tops of them, popped some ghee in a frying pan, and fried them up.
the teff flour lends a really rich, dark flavor. i think i prefer buckwheat to teff. although to my not-gluten-free palate they tasted a little “funny”, my gf friend said they were really good. texture is fine, unlike many gf breads i’ve had. much much much much much better than the frisbees we used to have as “gluten-free-pancakes” with just water and gf flour mix – that was my main fear. had them with lunch, and again with dinner. will be making these again! thank you, ambika!


gluten-free thin crust pizza dough

February 15, 2012

she spent four years tweaking her recipe!


gf friend comes to visit in three days; we’ll let you know how it turns out!


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