“Mocha” Oat Bran Pudding (Budino di Crusca d’Avena al Caffè d’Orzo)

While living in Italy, I discovered “caffè d’orzo”, a barley-based coffee substitute that is by default caffeine-free.  It’s a very common drink there, but virtually unheard of in the U.S.  After doing some research, I found that it does exist here under the name “grain coffee”.  While it’s more difficult to find here than in Europe, there are a handful of brands available in health food stores and on the Internet.

Grain coffee is almost always barley based and sometimes has rye and chicory added for flavor as well.  I get the kind that dissolves when stirred into water, but some are meant to be brewed in a coffee pot, just like regular coffee grounds.  Not only does it have a similar taste and aroma as coffee, but grain coffee has a maltiness that reminds me of mocha- the combination of coffee and chocolate.  Try mixing it with warm almond milk on winter nights as a “grown-up” alternative to hot chocolate!

In the summer, I like to make this raw porridge as a cooling alternative to traditional oatmeal (perfect for an AC-free New York City apartment!).  If you don’t have grain coffee, the base of oat bran, flaxseed and nut milk can be the starting point for limitless other variations (mango-brazil nut, berry-almond, apple-walnut-cinnamon…)!

“Mocha” Oat Bran Pudding:

Serves 1

Ingredients:

1/4 cup oat bran

1 tablespoon freshly ground flaxseed

1 cup nut milk of choice, preferably homemade

1/3 banana, thinly sliced

a few raisins

pinch salt

2 teaspoons grain coffee powder (water soluble kind)

1 teaspoon honey

1/8 teaspoon vanilla extract

walnuts, for topping

What to do:

Mix all of the ingredients (except for walnuts) in a mug or small bowl, cover and let sit 4 hours or overnight in the refrigerator.

Remove from fridge a few minutes before eating so it’s not ice cold and top with crushed walnuts.

"Mocha" Oat Bran Pudding - The Clean Gourmet

Budino di Crusca d’Avena al Caffè d’Orzo:

1 porzione

Ingredienti:

4 cucchiai di crusca d’avena

1 cucchiaio di semi di lino, macinati

ml latte di mandorle, preferibilmente fresco

1/3 di banana, tagliata a fette sottili

un pò d’uvetta

pizzico di sale

2 cucchiaini di caffe d’orzo in polvere (quello solubile nell’acqua)

1 cucchiaino di miele

piccolo goccio d’estratto di vaniglia

delle noci, per servire

Cosa fare:

Mischiate tutti gli ingredienti (tranne le noci) in una tazza o in un scodella piccola, coprite e lasciate in frigo per almeno quattro ore.

Tirate dal frigo qualche minuto prima di mangiare, così non è freddissimo, e sbriciolate le noci sopra.

"Mocha" Oat Bran Pudding - The Clean Gourmet


Grain-Free “Biscuits” (“Panini” Senza Grano)

Grain-Free "Biscuits" - The Clean Gourmet

I’ve made these grain-free biscuits dozens of times and they never disappoint.  They pair great with sweet spreads, such as jam or lemon curd, and are perfect for savory accompaniments too, such as cheese or gravy.

Grain-Free "Biscuits" - The Clean Gourmet

Since they are quite neutral, you can add a dollop of preserves in the middle before baking or fold in savory herbs and cheese.  Perfectly customizable.

Grain-Free "Biscuits" - The Clean Gourmet

These require very few ingredients so they’re easy to whip up and are grain-free, gluten-free and dairy-free.

Grain-Free "Biscuits" - The Clean Gourmet

Ingredients:

3.5 cups blanched almond flour (I use Honeyville)

¾ teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1 tablespoon neutral oil, such as avocado oil or grapeseed oil (coconut oil works if ingredients are room temperature)

2 teaspoons honey

1 teaspoon apple cider vinegar

What to do:

In a medium mixing bowl, whisk together almond flour, baking soda and salt.  In a small/medium mixing bowl, whisk eggs, oil, honey and vinegar together.  Add wet ingredients to dry ingredients and combine with spatula.  Spoon batter into muffin tin to make 10 biscuits. Bake 15 mins in 325 degree Fahrenheit oven. Let cool in muffin tin for 5-10 mins before removing to cool completely.

Store in an airtight container at room temperature for up to one day and in the refrigerator for up to 4 days (they freeze very well also- just be sure to halve before freezing).

Grain-Free "Biscuits" - The Clean Gourmet

 

Ingredienti:

350 grammi di farina di mandorle

3/4 cucchiaino di bicarbonato di sodio

1/4 cucchiaino di sale

4 uova

1 cucchiaio d’olio neutro, tipo olio d’avocado oppure olio di vinacciolo (va bene olio di cocco se gli altri ingredienti sono a temperatura ambiente)

2 cucchiaini di miele

1 cucchiaino di aceto di sidro di mele

Cosa fare:

In una scodella media, frustate assieme la farina di mandorle, il bicarbonato di sodio e il sale.  Dentro una scodella più piccola, frustate le uova, l’olio, il miele e l’aceto.  Unite gli ingredienti morbidi a quelli secchi e incorporate con una spatola.

Trasferite la pastella a cucchiaiate in uno stampo da muffin, facendo 10 muffin.  Infornate per 15 minuti a 160 gradi centigradi.  Lasciate raffreddare per 5-10 minuti prima di toglierli per farli raffreddare completamente.

Mettete via in un contenitore a tenuta d’aria per un giorno a temperatura ambiente o per 4 giorni in frigo (stanno benissimo nel freezer, basta che li dimezzati prima).

Grain-Free "Biscuits" - The Clean Gourmet


Pecan Milk…with Warm Mesquite Variation (Latte di Noce Pecan…con Variazione Calda al Mesquite)

Pecan milk has changed my life in a small, yet significant way.

I essentially stumbled upon pecan milk this weekend when I was making a Marsala mushroom soup and, rather than using 3/4 cup of half-and-half that the recipe called for, I thought I’d “clean” it up a bit and try it with nut milk.  Pecans sounded like they’d combine well with mushrooms and Marsala, so I figured, “why not?”  Even better, the higher fat content in pecans would make the milk less prone to curdling- a problem I often face with fresh almond milk, even when tempered.

I was ecstatic with the results!  Not only was the milk delicious on its own, it paired excellently with the flavors in the soup and didn’t curdle.  I’m not sure why almond milk gets all the spotlight.  While almond milk is delicious (especially mine 😉 ) and definitely more versatile than, say, pistachio or peanut milk, pecan milk is also quite versatile, yet it’s creamier, deeper in flavor and, because of a higher fat content, is less likely to curdle than almond milk.

One Medjool date and a pinch of salt lend the milk just enough of that sweet/savory balance you get from cow’s milk and the nuttiness is mild and bourbon-like.  Not bad :).

Health Benefits: A one ounce serving of pecans contains 60% of the daily value of manganese, which is especially good for brain function, heart health and metabolism of carbohydrates and fat.  You will also get 15% of the daily value of copper from a one ounce serving of pecans, which benefits your nervous system, cellular energy output and connective tissue.*

Step aside almond milk!

Yields 2 cups

What you need:

1 cup raw pecan halves (plus water for soaking)

1/4 teaspoon salt

1 Medjool date

2 cups cold water

What to do:

Place pecans in a medium bowl and fill with water two inches to cover.  Let soak at room temperature for 8-10 hours.

Strain and rinse soaked pecans and place in a blender with the salt, date and 2 cups of water.  Blend on HIGH until smooth and there are no more large specks of pecan meat.  This should only take 30 seconds in a high speed blender (A.K.A. Vitamix, Blendtec, Ninja).  Allow 1-2 minutes for a normal blender.

Strain mixture through a nut milk bag or two layers of cheesecloth placed over a bowl or large measuring cup and squeeze to extract all of the liquid.  The consistency will be creamy and smooth.  Pour milk into desired storage cup and refrigerate.  Should last about four days in the refrigerator.

Mesquite variation:

You’ll also find that pecan and mesquite were meant to be together: for a cozy night cap or soothing breakfast, make this into a warm mesquite milk.  Place 2 1/2 teaspoons mesquite powder, 1 teaspoon raw honey and a pinch of salt in a small pot.  Slowly whisk in one cup of pecan milk and warm gently over a low flame, stirring frequently, for about 4 minutes.  Do not boil.  Pour warmed milk into a mug and serve immediately.  Mmm.

Pecan Milk (Latte di Noce Pecan) - The Clean Gourmet

Latte di Noce Pecan:

Rende 500 ml

Cosa serve:

100 grammi di noce pecan dimezzate (più acqua per mettere a mollo)

1/4 cucchiaino di sale

1 dattero Medjool

500 ml d’acqua fresca

Come fare:

Mettete le noci pecan in una scodella e coprite d’acqua con circa tre dita da coprire.  Lasciate ammollare per circa 8-10 ore a temperatura ambiente.

Colate e sciacquate le noci e mettete in un mixer col sale, il dattero Medjool e l’acqua fresca.  Fate frullare al livello max finché non siano più pezzetti visibili di noce.  Dovrebbero bastare solo 30 secondi in un mixer potente (come Vitamix, Blendtec o Ninja).  Per un mixer normale, fate frullare per 1-2 minuti.

Passate il liquido per due strati di stamigna sopra una ciotola media e stringete bene per fare sì che sia estratto tutto il liquido.  Troverete una consistenza cremosa e liscia.  Versate il latte in un bicchiere da conservazione e mettete in frigo.  Consumatelo entro circa quattro giorni.

Versione al mesquite: 

Troverete che noce pecan e il mesquite vanno benissimo assieme:  per una merendina prima di letto o come una prima colazione leggera, fate un latte al mesquite caldo.  Mettete 2 1/2 cucchiaini di polvere di mesquite, 1 cucchiaino di miele crudo ed un pizzico di sale in un pentola piccola.  Gradualmente unite 250 ml di latte di noce pecan e riscaldate leggermente sul fuoco basso, frustando frequentemente, per circa 4 minuti.  Non fate bollire il latte.  Versate il latte caldo in una tazza, preferibilmente riscaldata, e servitelo subito.

*Sources:

http://healthyeating.sfgate.com/walnuts-vs-pecans-nutrition-1576.html

http://foodfacts.mercola.com/pecans.html


Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu)

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Plums are in season and we’ve been getting a lot of them through our CSA.  These Damsons have that quintessential “prune” taste, so they become very rich when reduced to a preserve and do not need much sweetener.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry juice (that’s whole organic blueberry juice, with no added sugar or preservatives) to get the plums going and to lend bit more depth of flavor, along with a touch of maple syrup.

Since I use very little sweetener and the fruit is quite juicy, I use kuzu to help set up the preserves, especially since plums are not particularly high in natural pectin.  If you are not familiar with kuzu, it’s a starch that’s also known as Japanese arrowroot and it looks like a white clumpy powder.  Kuzu is commonly used in macrobiotics for therapeutic purposes, including (but not limited to) the treatment of expansion headaches, upset stomach, blood circulation, skin disorders and fever.  (Perhaps a post on kuzu remedies is in order…) It’s good stuff.

If you’re not suffering from any of these ailments, it’s still not a bad idea to put some kuzu in your homemade preserves, if nothing else for culinary purposes.  Just be sure to make a slurry with the kuzu by dissolving it in a little water and then bring whatever fruit you’ve added it to to a boil, or else the kuzu won’t be able to work its magic.

If you can’t find kuzu or don’t want to wait to get it, reduce the preserve for a longer period of time over the heat.  Regular arrowroot powder is an option as well, but the consistency will get stringy-gummy, which I don’t find appetizing at all.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

I kept mine simple this time by leaving out any spices in order to let the vanilla stand out.  In the past, however, I’ve made it warm and spicy by adding cinnamon, star anise and clove.  See what suits you and feel free to play around with it.  I imagine fresh ginger would be a nice addition as well.

Makes about 16 ounces

Ingredients:

1 quart Damson plums, pitted and roughly chopped

1/3 cup good quality blueberry juice

2 teaspoons vanilla extract or half a vanilla bean, sliced lengthwise

1-2 tablespoons maple syrup

1 tablespoon vodka, lemon juice or red wine vinegar

Optional Spices: 1 cinnamon stick, 1 star anise, 4 cloves

2 teaspoons kuzu + 2 teaspoons water

What to do:

Place all ingredients, except for kuzu, in a medium pot (heavy-bottomed is best) over medium-low heat.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

 

Bring to a boil and reduce heat to very low and simmer for 1 hour, until the plums have broken down and the liquid has reduced.  Stir every 15 minutes or so to make sure there is no sticking to the pot.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Make a slurry with the kuzu by dissolving it in the 2 teaspoons of water.   Add to simmering plums and mix thoroughly.  Bring plums to a low boil and let continue for about 5 minutes.  Reduce heat and simmer for another 20-30 minutes, until the liquid is thickened and reduced enough.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Remove from heat and let cool 10-15 minutes.  Remove cinnamon stick and/or star anise, if using, and pour cooked plums into blender and run until smooth.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Pour into a sterilized jar (or several small jars), seal and refrigerate.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Spread on toast, grain-free biscuits (as pictured) or dollop onto local grass-fed yogurt.  Keeps for 2-3 weeks in refrigerator.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Rende circa 450ml

Ingredienti:

800 grammi di prugne Damson, snocciolate e tagliate a cubetti

90 ml di succo di mirtillo

1 cucchiaino di estratto di vaniglia o metà d’un baccello di vaniglia, dimezzato

1-2 cucchiai di sciroppo d’acero

1 cucchiaio di vodka, succo di limone fresco o aceto di vino rosso

Spezie Facoltative: 1 bastoncino di canella, 1 anice stellato, 4 chiodi di garofano

2 cucchiaini di kuzu (oppure di amido di mais) + 2 cucchiaini d’acqua

What to do:

Mettete tutti gli ingredienti (tranne il kuzu) in una pentola media (meglio una pesante) sul fuoco medio-basso.

Fate bollire la miscela e abbassate la fiamma quanto possibile e lasciate sobbollire per circa un’ora, finché le prugne non siano molle e il liquido sia abbasstanza ridotto.  Girate circa ogni 15 minuti, stando attenti che le prugne non s’appiccichino al fondo della pentola.

Fate una malta fluida col kuzu ed i 2 cucchiaini d’acqua.  Aggiungete alle prugne cotte e mescolate bene.  Fate bollire lentamente per 5 minuti.  Riducete la fiamma un’altro pò e lasciate sobbollire per altri 20-30 minuti, giusto per far addensare e ridurre abbastanza il liquido.

Togliete dal fornello caldo la pentola e lasciate raffreddare 10-15 minuti.  Togliete il bastoncino di canella e l’anice stellato, se usando, e versate le prugne cotte in un frullatore e fate andare finché la consistenza non sia liscia.

Versate la conserva in un vasetto sterilizzato (o alcuni piccoli), chiudete e mettete in frigo.

Dura circa 2-3 settimane in frigo.

Vanilla Plum Kuzu Preserves - The Clean Gourmet


Oat and Flax Pancakes with Spiced Apple Compote

My family and I wanted a festive way to end the Thanksgiving holiday that didn’t involve wheat or a ton of saturated fat, especially after all of the heavy, inflammatory food and drink of the holidays.  Also, there was a bag of flax in the fridge that I wanted to use up as flax, unlike chia, is very perishable and should not be used more than a few months after it’s been purchased.  These old stand-bys are wheat-free (and gluten-free if you use gluten-free oat flour) and full of fiber and omegas, thanks to the ground flaxseed and nutrient-rich oil, and so they called my name.

Alone, these pancakes have a slightly nutty taste, which makes them a tasty canvas for adding different toppings according to the seasons.  To add an autumnal twist, I whipped up a spiced apple compote, which was perfect.

If the apple compote alone is not sweet enough for your pancakes, a drizzle of grade B maple syrup, which is more nutrient-dense and flavorful than grade A, is a good way to sweeten things up.  I also suggest swapping out the saturated fat for protein by using a creamy dollop of 2% Greek yogurt in place of butter.

I hope you enjoy this decadent, yet healthful way to end the fall!

Serves 6

For the Spiced Apple Compote:

Ingredients:

3 apples, cored and chopped

1 tablespoon lemon juice or cider vinegar

1/4 cup water

2 teaspoons cinnamon

5 whole cloves

1/2 teaspoon kosher salt

2 tablespoons raisins

2 tablespoons maple syrup, preferably grade B

What to do:

Oat and Flax Pancakes with Spiced Apple Compote - The Clean Gourmet

Place all ingredients in a small-medium pot, cover and bring to a gentle boil.  Once bubbling, reduce heat to low and tilt lid.  Continue to simmer for 20-30 minutes, until apples are soft and liquid has reduced to a syrup.

While the apples simmer, prepare the pancakes:

For the Oat and Flax Pancakes:

Ingredients:

1 cup oat flour (preferably gluten-free)

1/2 cup cold milled flaxseed

1/2 cup potato starch

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

3 large eggs

2 tablespoons turbinado sugar

1/4 cup flax, olive or grapeseed oil 

2 cups buttermilk (or 2 cups almond milk with 1 tsp lemon juice)

butter or avocado oil, for cooking

2% Greek yogurt, to serve

grade B maple syrup, to serve

What to do:

In a medium bowl, whisk together oat flour, ground flaxseed, potato starch, baking powder, and cinnamon.

Oat and Flax Pancakes with Spiced Apple Compote - The Clean Gourmet

In a separate large bowl, beat eggs with whisk.  Next, add sugar and oil and whisk well to make fluffy.  Finally, add buttermilk or almond milk-lemon mixture.  Whisk until frothy.

Oat and Flax Pancakes with Spiced Apple Compote - The Clean Gourmet

Pour dry ingredients into the large bowl with the wet ingredients and mix until just combined (do NOT overmix- a few flour clumps are fine).  Don’t worry if the batter seems thin.

Oat and Flax Pancakes with Spiced Apple Compote - The Clean Gourmet

Heat a large pan or skillet over medium heat for five minutes (yes, five minutes) to ensure thorough heating.  In the meantime, let the batter stand.  The ground flaxseed will congeal and cause the batter to thicken a bit.

Oat and Flax Pancakes with Spiced Apple Compote - The Clean Gourmet

Pour 1 teaspoon grapeseed oil in the pan and swirl to cover.  Grab a 1/4 cup measure or ladle and use it to scoop drops of batter into the pan.  Once each drop of batter is bubbling (about 2 minutes), flip and cook for another minute or two.

Serve pancakes immediately or place in a 200F degree oven on a cooling rack placed on top of a baking sheet.  Top pancakes with apple compote, yogurt and a drizzle of maple syrup.

Downloadable/Printable Version


Crab Apple Steel-Cut Oatmeal (Avena Semi-Intera alla Mela Selvatica)

Crab Apple Steel-Cut Oats - The Clean Gourmet

Crab Apple Steel-Cut Oats - The Clean Gourmet

Yes!  You can eat crab apples!  They’re super cheap and, despite their super tartness when raw, are sweeter than regular apples when cooked.  The best place to find these is at your local farmer’s market (or on your neglected apple tree).  If you can’t find crab apples, one or two regular apples work too :).

4-6 servings

Ingredients:

1 cup steel-cut oats

4 cups water

pinch salt

1 banana, mashed or thinly sliced

4-5 crab apples, cored and small/medium dice

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 cup raisins and/or goji berries

about 1/2 cup chopped pecans or whole pumpkin seeds

Milk or almond milk, to serve

What to do:

Bring water, oats and salt to a boil in a covered medium-sized saucepan.  Once to a boil, uncover and cook at boiling for about 2 minutes and then turn heat to low.

Add the crab apples apples and banana.  Cook for 15 minutes, then and add spices and raisins.

Cook another 10 minutes, or until oats are cooked and most of the water is absorbed.  Turn off the heat and stir in nuts.

Serve with milk or almond milk and enjoy warm.

Crab Apple Steel-Cut Oats - The Clean Gourmet

Avena Semi-Intera alla Mela Selvatica:

4-6 porzioni

Ingredienti:

1 tazza di avena semi-intera

4 tazze d’acqua

pizzico di sale

1 banana, passata o tagliata in pezzi sottili

4-5 mele selvatiche, snocciolate e tagliate in pezzi piccoli

1 cucchiaino di cannella

1/2 cucchiano di chiodo di garofano

pizzico di noce moscato

pizzico di pepe della Giamaica

1/2 tazza d’uvetta e/oppure di goji

circa 1/2 tazza di noci pecan o noci, a pezzetti

Latte o latte di mandorle, per servire

Cosa Fare:

Fate bollire acqua, avena e sale in una pentola media.  Appena bollente, scoprite e continuate a far cuocere per circa 2 minuti prima di abbassare la temperatura.

Aggiungete le mele selvatiche e la banana.  Fate cuocere altri 15 minuti quindi aggiungete le spezie e l’uvetta.

Dopo 10 minuti, o quando la maggior parte dell’acqua sia assorbita, sarà pronta.  Spegnete il fuoco e aggiungete le noci pecan.

Servite con latte o latte di mandorle, oppure lasciatelo raffreddare prima di mettere in frigo.  Dura 5-6 giorni.

Crab Apple Steel-Cut Oats - The Clean Gourmet

Downloadable/Printable Version


Peanut Butter Date Protein “Milkshake” (Frullato di Burro d’Arachidi e Banana con Proteina)

This was originally a “smoothie”, but with the lack of berries and solid ingredients, it usually comes out to the consistency of a thick milkshake.  You can, of course, adjust the thickness by adding or reducing the amount of milk.  Also, more yogurt can be used to thicken the consistency if you prefer the smoothie consistency.

Usually I split this with Gotspark, in which he has a big glass and I have a little one.  If you’re a guy and/or have higher caloric needs, this could easily be one serving.  However, if you’re “watching” like me, this is probably best shared with someone else.

Peanut Butter Date Protein “Milkshake”

Serves 1-2 

2 tablespoons chunky peanut butter

1 large banana, broken into chunks

1 pitted Medjool date, soaked in hot water for 5 minutes if dry

Scant scoop vanilla protein powder (I like Tera’s Whey Organic Bourbon Vanilla)

Scant scoop ground flax

1/4-1/3 cup Greek yogurt

A few dashes of cinnamon

1 1/2 cups of Unsweetened almond milk or grass fed cow’s milk

Handful of ice

Blend for 1-2 minutes.

Peanut Butter Date Protein "Milkshake" - The Clean Gourmet

Frullato di Burro d’Arachidi e Banana:

1-2 porzioni

Ingredienti:

2 cucchiai di burro d’arachidi

1 banana grande, spezzettata

1 dattero, impregnato d’acqua calda per 5 minuti e snocciolato

1 cucchiaio colmo d’integratore di proteina alla vaniglia

1 cucchiaio colmo di semi di lino macinati

una pallina di yogurt greco

qualche pizzico di cannella

50-100 ml di latte di mandorle, di soia o di vacca (secondo i tuoi gusti)

una manciata di ghiaccio

Come fare:

Frullate tutti gli ingredienti per 1-2 minuti.

 


Fruity Chia Pudding (Budino di Semi di Cia alla Frutta)

Chia in many ways outdoes flax; first of all, chia does not need to be ground up in order to absorb all of its benefits, which include: as much protein as flax (but, unlike flax, is a complete source of protein), twice the phosphorous, more than double the calcium, and less fat.  Also, chia is packed with gelatinous fiber, meaning it is especially effective for lowering cholesterol, and it alkalizes the body.

Besides adding chia to smoothies, yogurt and salads, this pudding is a great way to introduce a good dose of chia into your diet.

*Note:  Matsu was not around during the action, so the in-process photos are mine and way inferior!  I hope you enjoy his lovely pictures of the finished product though 🙂

Serves 1-2 

Ingredients:

1/2 nectarine, 1/2 banana, a few figs or other fruit, mashed

2 tablespoons chia seeds

2/3 cup almond milk, coconut milk or any other milk

1/2 teaspoon vanilla extract (or you can have fun and do 1/4 teaspoon vanilla, plus 1/4 teaspoon coconut, ginger or some other extract)

1 teaspoon honey, agave or maple syrup

pinch salt

What to do:

Mix all of the ingredients in a small bowl (not too small, as the mixture will double in size) and let sit in fridge for 4 hours or more,  stirring once to ensure all chia seeds come in contact with liquid.

Mix again before serving.

Fruity Chia Pudding - The Clean Gourmet

1-2 porzioni

Ingredienti:

1/2 nettarina

2 cucchiai di semi di cia

2/3 tazza di latte di mandorle, latte di cocco o qualsiasi tipo di latte

1/2 cucchiaino di estratto di vaniglia (oppure 1/4 cucchiaino di vaniglia, più 1/4 cucchiaino di estratto di cocco, zenzero o qualsiasi altro tipo)

1 cucchiaino di miele, agave oppure sciroppo d’acero

pizzico di sale

Cosa fare:

Mescolate tutti gli ingredienti in una scodella piccola (ma non troppo piccola, perché la mescolanza raddoppierà) e lasciatelo in frigo per almeno 4 ore, agitando una volta.

Agitate un’altra volta prima di servire.

Downloadable/Printable Version


Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Makes 20 muffins 

These are not too sweet and are a great way to use up leftover almond pulp from making almond milk.  Of course, if you’re adventurous you can certainly try using pulp from making a different kind of nut milk J.

If you want to make these without having to make nut milk, try substituting with 1¾ cups nut meal plus a bit more milk (I’d try an extra ¼ cup) and adjust it from there.

I don’t like very sweet things so if you prefer a sweeter muffin, add another tablespoon or two of maple syrup.  Maple syrup is a very potent sweetener, so if you choose to use honey in place of the syrup, you will get an even less sweet result.

Dry Ingredients:

scant 2 cups almond pulp

1½ cups oat bran

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

Wet Ingredients:

2 eggs

1 cup applesauce

1 cup almond milk or milk of your preference

2 tablespoons coconut oil

2/3 cup currants

1 tablespoon maple syrup

½ teaspoon apple cider vinegar

½ cup unsweetened coconut flakes

What to do:

Preheat oven to 350 degrees Fahrenheit.

Mix dry ingredients until fluffy- you may need to use hands to de-crumble almond pulp.

Almond and Oat Bran Muffins

Whisk wet ingredients until incorporated.  Add wet ingredients to dry ingredients and mix until just blended.

 Almond and Oat Bran Muffins

Scoop batter into muffin tins and bake for 20 minutes.

Almond and Oat Bran Muffins

Let cool in muffin tins for 5-10 minutes before serving.  These will keep for 3-4 days when stored in an airtight container.  Store in refrigerator for slightly longer shelf life.

Muffin di Mandorle e Crusca d’Avena:

Fa 20 muffin

Ingredienti Secchi:

2 tazze scarse di poltiglia di mandorle

1½ tazze crusca d’avena

1 cucchiaino di sale

1 cucchiaio di levito

½ cucchiaino di bicarbonato

2 cucchiaini di cannella

Ingredienti Umidi:

2 uova

1 tazza di purea di mele

1 tazza di latte o latte di mandorle

2 cucchiai d’olio di cocco

2/3 tazza di ribes essiccati

1 cucchiaio di sciroppo d’acero

½ cucchiaino d’aceto di sidro di mele

½ tazza di cocco essiccato

Cosa Fare:

Fate scaldare il forno a 180 gradi Centigradi.

Mescolate gli ingredienti secchi finché la miscela sia soffice (dovrete probabilmente usare le mani per sbriciolare la poltiglia di mandorle).

Mescolate gli ingredienti umidi da parte.

Unite gli ingredienti secchi e umidi facendo attenzione a non mischiare troppo.

Versate la pastella in una teglia da forno (idealmente quella per i muffin) e mettete nel forno.  Se usate la teglia da muffin, saranno pronti tra 20 minuti.  Invece, se usate la teglia normale da forno, controllate tra 30 minuti per la cottura.  Appena cotto, tirate dal forno e lasciate nella teglia per 5-10 minuti prima di servire.