Spiced Persimmon Scones

PSC_01

In the Winter, weekend mornings are best spent baking scones — delicious smells permeate, producing warmth and comfort. This recipe is super simple and can be used with fruit of your choice and a wide array of whole grains, and milks. For this batch I chose seasonal persimmons, whole spelt, almond meal, warm spices, and a combination of ricotta and coconut milk. Persimmons are front runners as far as Winter produce goes. I experiment with different recipes that incorporate this glorious fruit — they work really well in baked goods. Love persimmons as much as I do? Check out these Persimmon Muffins.

PSC_03

Ingredients:

*2 ripe persimmons, (peeled and cut into 1/2 inch cubes)

*  1 1/4 C. whole spelt flour

* 1 C. rolled oats

* 3/4 C. almond meal

* 3 TBS. blond cane sugar (plus more for sprinkling)

* 1 TSP. baking powder

* 1/2 TSP. baking soda

* 1/2 TBS. ground cinnamon

* 1 TSP. ground all-spice

* 1/2 TSP. ground cloves

* 1/2 TSP. salt

* 1 stick of cold butter (~113 g), cut into cubes

* 1/2 C. coconut milk (plus more for brushing)

* 1/4 C. ricotta

* 1/4 C. honey

* zest from 1 orange

PSC_02

Method:

1. Preheat oven to 400 degrees. Peel and chop persimmons into 1/2 inch pieces.

2. In a large bowl, mix together the spelt flour, oats, almond meal, sugar, baking powder, baking soda, spices, and salt.

3. Using your finger tips, rub the cold butter cubes into the dry ingredients, until large crumbs form (be careful not to over work the mixture).

4. Add the persimmon chunks, coconut milk, ricotta, honey and orange zest. Mix well with a wooden spoon.

5. Transfer dough on top a lightly-floured counter top and form into a 1 1/2 inch disk. (Lightly sprinkle flour over the top if the dough is too sticky).

6. Cut out scones, using a floured, 3 inch cookie/biscuit cutter.

7. Transfer the scones to a parchment-lined baking sheet. Brush tops with coconut milk, and sprinkle with some more cane sugar. Bake for about 20 minutes or until tops are golden brown. (Let the scones cool for 10 minutes, before serving).

PSC_04

Looking for more scone recipes? Take a look at these Cardamom Apple Scones. You can see all of the my Momtastic posts on my bio page here.

Homemade Apple Cider Recipe

Stay cozy this Winter with a batch of spiced homemade apple cider — perfect for the holidays! For the recipe click here

AC_07

Baked Butternut Squash, Sage, and Manchego Latkes

As much as I love traditional potato pancakes, every year I experiment in my kitchen and try to come up with new exciting versions of latkes. The possibilities are endless: last year I made a Beet & White Carrot variety, and just yesterday my Cinnamon Sweet Potato + Apple Latkes were published on Momtastic.

This year, I came up with a latke recipe that ties Thanksgiving and Hanukkah together — a Thanksgivukkah recipe! I opted for a healthier, baked version, using a wholesome grain free flour, and olive oil spray. Garbanzo bean flour, packed with lots of protein and fiber, binds all of the ingredients together into a perfect savory cake. The olive oil spray makes the latkes crispy on the outside, and the manchego provides tenderness on the inside (oh, and delicious cheesy flavor).

butternut_01

butternut_02

butternut_03Ingredients:

* 1 medium butternut squash (grated)

* 1 small red onion (grated)

* 1/3 C. chopped spinach

* 3 TBS. finely chopped sage leaves

* 1 egg

* 1/3 C. grated manchego cheese

* 1/3 C. garbanzo bean flour

* 1 TBS. oat bran (GF- if needed)

* 1/2 TSP. baking powder

* 1 TSP. smoked paprika

* S+P

* olive oil spray

{* fresh avocado slices + radish micro greens}

butternut_04

butternut_05

butternut_06

Method:

1. Preheat oven to 400 degrees. Peel and grate butternut squash and onion. Using a cheese cloth, extract and discard as much liquid as possible.

2. Toss grated veggies with the rest of the ingredients (chopped spinach, sage, flour, oat bran, paprika, S+P, and the egg.) Mix well.

3. Fill a 1/4 cup measure with mixture. Pack mixture into cup tightly, and then tap out onto your hand. Place on parchment lined baking sheet. Use the back of the measuring cup to flatten each cake. Repeat with the rest of the mixture (10 latkes).

4. Lightly spray tops with olive oil spray and place tray in the center of the oven. Bake for 15-20 minutes or until golden brown. Midway, rotate tray and spray tops with another light coat of olive oil spray. Serve with your favorite condiment, or fresh avocado slices and radish micro greens!

butternut_07

Happy Thankgivukkah Everybody!!

Enjoy!

Whole Wheat Couscous Salad with Za’atar Roasted Eggplant

In Tel Aviv, with 85 degree weather,  its hard to say that its Fall. As much as I love long summer days filled with the beach and watermelons, I truly miss the feeling of Autumn. I miss apple orchards and pumpkin patches and the scent of warm spices.

While patiently waiting for soup season to kick in, I’ve prepared a light, whole grain salad filled with mediterranean flavors.

 dip

Ingredients:

 * 1 C. whole wheat couscous (dry, uncooked)

* 1 large eggplant (cut into 1 inch cubes)

* 1 TBS. za’atar spice

* 1/2 C. oven-dried/sun-dried tomatoes (roughly chopped)

* 1/4 C. black nicoise olives (pitted)

* 1 small red onion (thinly sliced)

* 1/4 C. parsley leaves (finely chopped)

* 1/4 C. toasted pine nuts

* 1/4 C. sheep’s milk feta (crumbled)

* 3 TBS olive oil (plus more for roasting eggplant)

* 1 TBS. red wine vinegar

* 1/4 TSP. ground cumin

*S +P

IMG_1486Method:

1. Preheat oven to 400 degrees. Toss cubed eggplant with a drizzle of olive oil, pinch of sea salt and za’atar spice. Spread on baking sheet and roast for about 15 minutes.

2. Prepare couscous according to packaging.

3. Once the roasted eggplant, and couscous have cooked (and slightly cooled) you can toss all of the ingredients in a medium sized bowl. Season to taste with S + P. Mix well and serve.

dip2

IMG_1503

Enjoy!!

Gluten-Free Cauliflower Crust Pizza

My latest Momtastic recipe: A light and flour-less pesto pizza. Perfect for summer!

B

Check out the recipe here

Cauliflower Parmesan Soup

Light and filling cauliflower soup, perfect for Spring!

Cblog

Check out the recipe on Momtastic here.

Tahini-Date Cookies

These Tahini-Date Cookies are naturally sweetened with honey, and packed with wholesome oats and hazelnuts.

dip

Ingredients (makes 20 cookies):

1 1/2 C. rolled oats (processed into flour)

1/2 C. hazelnuts (processed into meal)

1 TBS. flax seed meal

1 TSP. cinnamon

1/2 TSP. baking soda

1/4 TSP. salt

1/2 C. raw tahini

1/2 C. honey

1/2 C. chopped medjool dates

1 TSP. vanilla extract

Method:

1. Preheat Oven to 350 degrees. 2. In a large bowl combine oat flour, hazelnut meal, flax seed meal, cinnamon, baking soda, and salt. 3. In a separate bowl whisk together raw tahini, honey, medjool dates, and vanilla extract. 4. Add tahini-honey mixture to the dry-ingredient bowl. Mix until well incorporated. 5. Drop spoonfuls of cookie dough onto prepared baking sheets. 6. Bake for 8-10 minutes. 7. Cool completely before serving.

IMG_6866

Enjoy!!

Follow

Get every new post delivered to your Inbox.

Join 4,582 other followers