Eggplant Parmesan

Eggplant. 

It's one of those vegetables kids have to learn about on Sesame Street*. Not exactly a mainstream veggie. It's a main feature at farm stands this time of year, but what are we supposed to do with it? 

Smother it in cheese and tomato sauce and stick an Italian cheese in the name. 

That's pretty much my answer to preparing most lesser-known produce. 

Eggplant Parmesan. Fancy name, easy to make, and tasty. 

Eggplant Parmesan, serves 4

2  medium eggplants

2 cups shredded mozzarella cheese

2 cups spaghetti sauce

1/3 cup grated parmesan cheese 

olive oil 

salt and pepper, to taste

Slice the eggplants thinly, about 1/4 of an inch. Lay the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5 to 7 minutes at 425 degrees F on each side. 

Next, spread one third of the tomato sauce on the bottom of an oven-safe dish. Cover with one half of the eggplant and one half of the mozzarella cheese. Pour on more sauce, layer the second half of the eggplant, followed by the rest of the sauce. Sprinkle the rest of the mozzarella on top and dust with the parmesan cheese.  

Bake at 425 degrees F for 25- 30 minutes. If the cheese is in danger of burning, cover with aluminum foil.  

*Eggplant: over-easy? I'd say so. 

Thanks, Sesame Street.

Grain Free Scones with Cherries and Lime

I seriously love scones. They have a special place in my heart and an ever-reserved place in my stomach.

The first scone recipe I ever tried is from The Great Book of Chocolate by David Lebovitz. That recipe spurred my budding love for baking and helped me discover the excitement of playing around with a recipe and adapting it with new flavors.

Scones are really versatile and the possibilities of flavor combinations are endless...endless. However, I'm a firm believer in Lebovitz-ian Scone Doctrine that scones must always have 3 key ingredients: dried fruit, citrus zest, and real butter. With these guiding principles, I whipped up the following scones- which also happen to be grain free!


Cherry and Lime Scones, makes 12 scones:

2 1/4 cups almond flour

1/2 cup ground flax seed 

zest of 1 lime

1 teaspoon baking powder
1/2 teaspoon baking soda

pinch of salt

8 tablespoons cold butter

2 eggs

1 teaspoon vanilla

1/3 cup raw honey, plus extra for topping

1 teaspoon lime juice

3 to 4 tablespoons coconut flour

2/3 cup dried cherries

1/3 cup slivered almonds, plus 3 tablespoons for the topping

Combine the almond flour, ground flax seed, baking powder, baking soda, and salt. Zest the lime and add to the flour mixture. It should be about 2-3 teaspoons. Cut in the butter until the mixture is crumbly.

In a separate bowl, whisk the eggs until they are light and fluffy. Add the vanilla, lime juice, and 1/3 cup honey. Incorporate into the bowl of dry ingredients. Fold in the dried cherries with 1/3 cup of the almonds. Set aside the rest of the almonds for the topping. Add coconut flour slowly, as needed, to firm up the dough until it forms a ball. Shape the dough into a disk and place on a prepared baking sheet.

For the topping, sprinkle 3 tablespoons slivered almonds over the top of the disk and drizzle with honey. Slice the disk into 12 scones. It helps to cover the knife blade in coconut flour so that it doesn't stick! Bake the scones in the oven for 30-35 minutes at 325 degrees F, until the edges are lightly browned and the almonds on top are toasted. 

I think it's time for tea!

Chocolate Chip Cookies with Coconut and Honey

I'm gearing up for a little road trip with some friends this weekend and offered to bring snacks. You might say I went a little overboard because I made about six dozen cookies...there will be four of us. But hey, it's a long way to Canada. Plus, chocolate chip cookies are like just as important as passports, sleeping bags, and travel pillows. But much more compact. And chocolate. 

Chocolate Chip Cookies: 

makes 2 dozen 

1 1/4 cup almond flour

1/2 cup unsweetened shredded coconut

1/2 teaspoon baking powder

1/4 cup chocolate chips

1/4 cup chopped walnuts

a pinch of sea salt

1 egg

1/3 cup raw honey

3 tablespoons coconut oil, melted

1 teaspoon vanilla

Mix together the almond flour, coconut, baking powder, chocolate chips, walnuts, and salt. In a separate bowl, whisk the egg, honey, and vanilla together until light and fluffy. Beat in the warm coconut oil. Make sure that the coconut oil is not warm enough to cook the egg. Combine the wet ingredients with the dry and scoop about a tablespoon size ball of dough onto a prepared baking sheet.

Bake for 12 to 16 minutes at 340 degrees F until the cookies are slightly browned on top.

The coconut gives these guys some gnarly peaks. It also makes them sort of like a macaroon and cookie hybrid. 

And lest I forget, these cookies can be made with homemade, sugar-free chocolate chips! Go crazy. I'll show you how soon!

Happy trails!

This recipe is slightly adapted from Minimalist Baker.