Brazilian Coconut Corn Bread (Gluten Free!)

Every year we have a special day to show off a bit of our countries of origin at the International Faire at school. Years before we brought brigadeiros, ants house cake and even Carioca black beans to share with the students. This time we brought Bolo de Fubá,  one of the traditional foods prepared in the month of June – and sometimes throughout the year in some regions – in most parts of Brazil.

This corn bread is one of the corn-based staples of Festas Juninas. It's a time to celebrate the harvest of the corn, to dance to old folk songs and to dress up like a caipira – a peasant style which includes a raffia hat, some makeup to pretend that we are country people, and gingham shirts. It's also the month of Saint Anthony, Saint John, and Saint Peter.

Baking this cake was a great opportunity to share stories and food with my children and their colleagues about this very special time of year which makes part of my childhood. It was so much fun that we even improvised a little fishing game, also typical on those parties. Kids "fish" prizes from a decorated cardboard box with a bamboo rod with a magnet on its end. That way they all had to fish for cake!

Bazilian Cornbread with Coconut

I chose yellow cornmeal, and I used unsweetened coconut to make sure that it wouldn't be overly sweet, a common taste in Brazilian cuisine inherited from the Portuguese traditions.

For cake:

4 cups yellow fine cornmeal
2 cups unsweetened dry coconut flakes
1tbsp baking powder
2 cups milk
1/2 cup melted butter or canola oil
1 cup sugar
4 eggs

For topping:
1 can sweetened condensed milk
1 cup milk
1/2 cup coconut
1/2 tbsp butter
1/4 tsp cloves
1/4 tsp cinnamon

Preheat oven to 350F. Line an 8x13-inch baking pan with parchment paper. Mix all dry ingredients in a bowl and set aside. Mix eggs, sugar, and oil (or butter) in another bowl. When the mix is creamy, add milk gradually. Add dry mix to the wet ingredients, mixing with a spatula. Pour batter in prepared baking pan and bake for about 45 minutes or up to when it gets a golden crust.

For the topping, melt butter in a skillet and add coconut, stirring as it toasts. When the coconut is toasted, add condensed milk and spices, then reduce it over medium heat, stirring constantly. When mix changes to a custard texture, pour over the cake right after it comes out of the oven. Enjoy!

So bring me a Figgy Cake... And a Happy New Year!!!

It's my first post of the year and yet it's something I baked last year... . But this is not your average end of the year celebration cake! It was so good that I had to stop all my fourth day of the new year activities to post it. Maybe you will want to bake sometime to celebrate something other than Christmas. If you are a grown-up who drinks, it's a perfect pairing for a bubbly. But a warning: it's so delicious that I had to make an effort to freeze a slice to be able to replicate it later, once it was a very improvised recipe.

The project was to bake a original British style figgy pudding so to go with the song, as my sons are always repeating "So bring me a figgy pudding"asking me when I was going to bake one. The problem was that I was crazy busy as most of you guys, and had to improvise the steaming for something like "wet" baking. I will explain myself: Once I came across this recipe that recommended to bake normally adding a water filled pan to pretend it is also steaming. And it worked. Happy 2014!!!

Almond Figgy Cake

This recipe is vaguely based on Simon Rimmer's Figgy Pudding, published in Something for the weekend, and online at BBC.

2 cups chopped california dried figs
1/3 cup cognac ( I used Remi Martin)
3/4 cup hot water
1 cup flour
1.5 cups almond meal (ground almond)
1 teaspoon baking powder
1/2 cup brown sugar
1 teaspoon nutmeg
1/2 cup extra virgin olive oil
1/2 cup concord grape raisins soaked overnight in1 cup of your favorite wine
1 orange, zest and juice
2 eggs

Preheat oven to 350 F, with a large baking pan filled with water on the lower rack of oven. Start soaking figs in cognac and hot water for about 15 minutes, or overnight, if you have time. Mix flour, almond meal, baking powder and nutmeg in a bow and set aside. In another bowl mix brown sugar, eggs, olive oil and whisk up to when you get a creamy texture. Slowly add cognac and water mix from the figs. Add figs and raisins to flours and mix up to when they get fully coated. Add liquid mix to flour mix stirring with a wooden spoon. Let it rest for 5 minutes, mix again and pour batter on a flutted tube pan.  Bake in the oven from 45 to 55 minutes (still with the water filled pan in there, refill if necessary), or up to when crust is golden and core dry. Serve it hot with vanilla ice cream, or cold for brunch with a latte. 

Persimmon Cranberry Tea Bread (Vegan)

Persimmons and cranberries look like colorful jewels in these golden-colored little loaves. These make lovely gifts for neighbors, hosts, teachers and more during the holiday season. You can freeze them and thaw for gift-giving, or as a treat for your own holiday table.

Persimmons are one of my favorite California fruits and they’re plentiful and inexpensive. If you don’t have them near you, you can substitute apples or pears. I made one batch pairing persimmons with cranberries, with just a bit of candied orange peel, and a second batch with sweet potatoes instead of berries.

I’m baking vegan, nut-free loaves to minimize any awkward gift-giving issues. Don’t let the V-word scare you! These treats are perfectly tasty, though I admit they’re a little more crumbly than they would be with egg. You can substitute butter and egg for the vegan alternatives in the recipe if you prefer.

This is riffing off Mark Bittman’s master recipe for quick bread made with almost any fruit or vegetable. It’s a terrifically versatile recipe, much like buttermilk quick bread. You can tinker with fruit, veggies, and mix-ins as you like, and bake a full-size loaf, mini loaves, or muffins to brighten a wintry morning. If cranberries aren't your thing, try the sweet potato variation.

Persimmon Cranberry Tea Bread

Based on Mark Bittman’s Fruit-and-Nut or Vegetable-and-Nut Bread. To make the flaxseed egg replacer, blend 1 tablespoon flaxseed meal with 3 tablespoons water, and let sit 5 to 10 minutes until gelled. 

4 tablespoons Earth Balance spread, or butter, chilled
1 cup white whole wheat flour, or all-purpose flour
1 cup all-purpose flour
3/4 to 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cardamom or cinnamon
3/4 cup apple or orange juice
1 tablespoon grated orange or lemon zest
flaxseed egg replacer equivalent to 1 egg (see note), or 1 egg
1/2 cup persimmon, peeled and diced
1/2 cup cranberries, chopped
optional extras: ½ cup chopped nuts, raisins, or other dried fruit (crystallized ginger would be tasty too)

Preheat oven to 350°F. Grease three mini loaf pans or a 9x5-inch loaf pan.

Combine dry ingredients — flour through spices — in a bowl, then cut in Earth Balance until the mixture resembles coarse crumbs. (I do this in a food processor, pulsing it a few times. Or you can rub the spread in with your fingers until no large lumps remain.)

In another bowl, blend the juice, zest, and flaxseed egg replacer. Pour the wet mixture into the dry ingredients and stir just until moistened — don’t overmix. Fold in the fruit and any extras.

Pour batter into prepared pans. Bake about 40 minutes for mini loaves or an hour for a full-size loaf, until the bread is golden brown and a toothpick inserted in the middle of the loaf comes out clean. Let cool before removing from the pan.

Persimmon and Sweet Potato Tea Bread: Substitute ½ cup grated, raw, peeled sweet potato for the cranberries, and ½ teaspoon nutmeg or cinnamon for the cardamom.

Muffins: Bake at 400°F for 20 to 30 minutes.

Fresh Pumpkin Muffins

One of my favorite things about the arrival of fall is pumpkin season. With the falling golden leaves and cold weather comes the inspiration: Halloween is almost here and all the parties that surround it invite me to bake.

This recipe is a good old-fashioned one that calls for freshly puréed pumpkin. Yes, no cans here, please. It might be good not just Halloween but also for Thanksgiving. My children, who are mostly averse to pumpkin pies, loved them. I can't wait to have another excuse to bake another dozen of these delicate-flavored muffins.

Fresh Pumpkin Muffins

I used a medium-size sugar pie pumpkin, cooking it in chunks with a bit of water for 30 minutes in the pressure cooker. If you're not familiar with a pressure cooker, just bake the pumpkin in the oven at 350 degrees for about one hour or until it is tender. 

1 cup sugar pumpkin, cooked and puréed
1 cup brown sugar
2 eggs
1/2 cup extra-virgin olive oil
1/2 cup oat bran
1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup dark chocolate chips
1/2 cup chopped walnuts 

Preheat oven to 350 F. In a big bowl mix pumpkin, sugar, eggs, and oil. Let the mix rest for about 15 minutes and then whisk again.

In another bowl mix bran, flours, baking powder, baking soda, and spices and mix well with a whisk. Gradually add the dry mix to the wet mix with the help of a spoon just until you get an even batter. Slowly add walnuts and chocolate chips.

Spoon batter into baking cups, filling each cup about two-thirds full. Bake about 25 minutes until the top of the muffins are golden. Enjoy for breakfast or a mid-afternoon snack. 

Super Omega Cookies

 This is the kind of fully packed snack that is perfect for a fast bite at school break. It's MKA (my kids approved) although they usually don't care so much for raisins, flax seed or oats. But in this case  they are all inside a wonderful crunchy and chocolate-chip cookie, and so,  it is another story...

When I bake a batch, the smell of wonderful cinnamon embraces the whole house and that's enough for them to ask for the super cookies. On the next morning, cookies travel to school in the lunch boxes  as a sweet reminder that delicious can meet nutritious. And then I feel good. Mission accomplished and appreciated.

Super Omega Cookies

Omega-3 is one of those wonders of nature that might help on the kids brain development, and that's why I love it. In this recipe it comes form many sources, but animal sources. Canola oil, flax seed, oat meal, walnuts. I prefer to use all organic ingredients and the organic Saigon cinnamon is something special that I've found to boost the flavor of the cookie with a special zest. Oh, and by the way decrease the amount of sugar to a half if you want. It won't interfere on the texture.

1/2 cup canola or another vegetable oil
2 tablespoons finely ground flax seed mixed with 1/2 cup water (or two Omega-3 eggs)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 teaspoon Saigon cinnamon
1/2 cup ground almonds
1/2 cup ground walnuts
1/2 cup oat bran
2 cups quick oats
1/2 cup mini dark chocolate chips
1/2 cup raisins

Preheat oven to 350 F. Whisk oil, flax seed mix (or eggs), sugar, vanilla and cinnamon in a big bowl. Add flour, baking soda oat bran and whisk again the surface. With a spatula, mix all the ingredients and let it rest for 5 minutes. Then add all the other ingredients and mix well to guarantee that the chocolate chip will go to all cookies. With the help of two spoons, or an ice cream scooper, distribute dots on baking sheet and bake for about 20 minutes on the middle rack of the oven. 

Versatile egg crepes, or thin omelets

A small stash of these simple Japanese-style crepes in the fridge gives me a head start on the week. They're essentially thin, unfussy omelets with endless possibilities. My 9-year-old grabs rolled-up "egg pancakes" for a quick protein boost on busy school days. I use them to wrap salad or leftovers, instantly upgrading my lunch. They're an easy breakfast on hectic mornings. Shred them to top stir-fries or stir into rice. You can even use them to wrap sushi rolls, or cut out shapes with cookie cutters.

And just like flour-based crepes, you can go sweet or savory. Try maple syrup and perhaps a bit of mirin for sweet crepes, and enjoy plain or with a bit of fruit spread. For savory crepes, ease off on the sweet stuff and add soy sauce. They're a gluten-free, low-carb, and high-protein alternative to flour-based crepes and wraps.

My perfect lunch is pictured at the top: an egg crepe spread with pesto and stuffed with shredded carrots (stir-fried with ginger and garlic).

Use a very nonstick skillet for these, and be sure to oil the pan between crepes. I mangle at least one every time — I use that one as a shredded crepe. The cornstarch is optional, but it helps make a more durable crepe to use as a wrap.

Egg crepes

Scale this recipe up or down as you wish. This recipe should yield four or five crepes.

3 eggs
1 tablespoon sugar or maple syrup
pinch of salt
1 1/2 teaspoons of soy sauce or mirin (optional — soy sauce is good for a savory crepe, mirin for a sweeter one)
1 1/2 teaspoons cornstarch blended with 1 1/2 tablespoons water (optional — for a stronger crepe, suitable for wrapping)

In a bowl, stir together eggs, sugar, salt, and soy sauce or mirin, if using, with a fork. Don't use a whisk or egg beater — you don't want these to be frothy. Stir in cornstarch mixture, if using. Pour egg mixture through a fine sieve into a bowl.

Heat a small, nonstick skillet over medium-low heat. (You may need to experiment with the right temperature: Low heat works best with one of my skillets, and medium is better with the other.) Oil skillet well. Pour in just enough of the egg mixture to cover the bottom, swirling to cover bottom of pan. Cook until set, 1 to 2 to minutes, then use a spatula to loosen the sides and carefully flip over. Cook another 30 seconds or so, then remove. Continue to cook omelets, stacking them when done. Clean any burnt bits out of the pan between crepes and oil well.

Eat plain or fill and enjoy. Or roll up each crepe in plastic wrap and refrigerate for up to five days. The crepes can also be frozen — defrost in the refrigerator.

Skillet Cookies

Something to celebrate with your mom this weekend? These cookies are the perfect fit for a surprise breakfast, brunch or tea, and so easy to make. Ask your dad or older brother or sister to help you, if that's the case. If you're mom, please read this to your kid(s) for inspiration. If you are not a mom, not a child, but still want to make something different for the weekend — and are not concerned about carbs — that's a cute and delicious project.

This recipe was adapted from many griddle cookies from the web, with the added benefit that it's suitable for vegans and those who are gluten intolerant or allergic, as it was tested many times at the Cooking Club at school.

The beauty of all these is that it can be mess-free, using a freezer plastic bag (like ziplock)  to prepare, so that the dough is kneaded inside the bag, avoiding spills.

And, please, don't forget to wash and reuse the bag after, or to recycle it. It would be great to save our big mother, Earth, from more trash.

Skillet Cookies

Use a electric griddle, like we did at school, or a large skillet. 

1 cup unbleached flour (or 1 1/2 of gluten-free flour, like the one from Trader Joe's)
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon ( I love Organic Saigon Cinnamon)
1/3 cup vegetable spread (I use Earth's Best, vegan)
1 tablespoon oat bran mixed with 1/3 cup soy or almond milk
1/3 cup raisins (or any other dry fruit, or none)
Vegetable oil to spray or brush on the griddle or skillet surface

Mix all dry ingredients in a gallon-size plastic bag like the ones used for freezing. Close it and shake it many times. Cut the vegetable spread into tiny cubes and add to the bag. Close the bag and squeeze it until the mix looks like crumbles. Moisten the dough with the milk and oat bran mixture until the dough forms a ball.

Roll out dough on a floured surface (you can use parchment paper to cover the surface) until it's 1/4 inch thick. Cut into shapes. Heat the skillet to medium-low heat or 320 F if using an electric griddle. Spray or brush oil on the skillet or griddle surface and carefully transfer the cookies to it. Flip them when they are golden on one side (about 3 minutes each side), and grill for another 3 minutes. Wait for cookies to cool before tasting. Enjoy!

Strawberry Buttermilk Bread with Rosemary

The local strawberries have recently taken a turn for the sweeter. We've been devouring huge piles of them as the warm weather settles in. I love them simply as they are, juicy and sweet and perfect.

But this week — hectic at home, and stressful across the country — I've been craving comfort food.

I turned the last of this week's strawberries into a not-too-sweet simple bread, almost savory with a sprinkling of rosemary. This buttermilk quick bread is lighter on the fat and sugar than your typical quick bread, and whole wheat flour makes it downright hearty. My kids, who are accustomed to sweeter quick breads, remain skeptical. But I think this one will grow on them.

This stores well for a few days or can be frozen for later. It's absolutely delicious with a bit of light cream cheese or marmalade on top. And while I call it "buttermilk" bread, I always make it with a cheater's version of buttermilk — usually low-fat milk thickened and soured with a bit of vinegar. Sometimes I blend milk with Greek yogurt instead. Both work beautifully.

Strawberry Buttermilk Bread with Rosemary

I coat the chopped strawberries with flour to keep them from clumping up the batter. It's an optional step, but helpful. Don't substitute frozen strawberries: You'll end up with gummy bread. This is adapted from a master recipe for buttermilk bread at The Kitchn.

1 cup plus 1/4 cup all-purpose flour, separated
1 cup white whole wheat flour (or substitute all-purpose flour)
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons finely chopped rosemary
1 cup buttermilk (or stir 1 tablespoon white vinegar into 1 cup milk and let stand a few minutes)
1 large egg
1/4 cup olive oil, vegetable oil, or melted butter
1 1/2 cups strawberries, washed, dried, and diced

Preheat the oven to 350 degrees. Lightly oil a loaf pan.

In a large bowl, combine all-purpose and white whole wheat flour, reserving extra 1/4 cup of flour for later. Stir in sugar, baking powder, baking soda, salt, and rosemary. In a separate bowl, whisk together buttermilk, egg, and oil. Gently fold wet ingredients into dry.

In a small bowl, gently stir strawberries into reserved 1/4 cup of flour. Spoon strawberries into a mesh strainer to sift out extra flour.

Carefully fold strawberries into batter, then pour into prepared loaf pan. Bake for 45 to 60 minutes, until a toothpick comes out clean. (If the loaf is getting too brown, tent it with foil.) Let bread cool before removing from pan.

Frozen whole-wheat waffles

Let's be honest: Store-bought frozen waffles pale in comparison to the real thing ... but they're still better than trying to make waffles from scratch on a busy weekday morning.

Skip the sad, wimpy waffles in the freezer cases and make your own. Cook these up on the weekend, freeze them, and heat them in the toaster whenever you want satisfying waffles that are perfectly crispy and light.

These are about as healthy as waffles can get. They're made with white whole wheat flour, which boasts all the benefits of classic whole wheat but with a milder taste and texture. I use just a bit of maple syrup for sweetener in vain hope that I can convince my boys they don't need syrup on the side. You can even leave the sweetener out completely — I have, and no one noticed.

It's a very adaptable recipe. Use ground flaxseed and non-dairy milk for vegan waffles, or stir in orange zest or blueberries for different flavor. The one below has wild blueberries baked in and is topped with leftover berry compote from this week's fruit and yogurt cups.

Frozen Whole Wheat Waffles

By all means, enjoy these freshly made! Make a double batch, eat some, and freeze the rest. Grab the waffles straight from the freezer and pop them in the toaster for quick everyday breakfasts. This makes six 4-inch square waffles.

1 1/2 cups white whole-wheat flour or all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (or other spices — I like a bit of cardamom in everything)
1 egg
1 1/2 cups milk, slightly warmed (may sub in 2 T OJ to cut taste)
2 tablespoons oil or melted butter (used Earth Balance)
2 tablespoons maple syrup

Combine dry ingredients in a large bowl. In a separate bowl, whisk together wet ingredients.

Gently combine wet and dry ingredients, being careful not to overmix, and cook according to your waffle maker's directions.

Let waffles cool slightly. Freeze in a single layer for 30 minutes, then package in a zip-top freezer bag. Take frozen waffles from bag and pop them in the toaster.

Variations

Vegan: Use soy or almond milk and canola or coconut oil. Instead of egg, stir 1 tablespoons ground flaxseed into 3 tablespoons of water and let sit a few minutes until thickened.

Extra crispy: Reduce flour by 1/4 cup and add 1/4 cup cornstarch. This is especially good if you’re enjoying some waffles right away and freezing leftovers.

Orange: Reduce milk by 2 tablespoons and add 2 tablespoons orange juice. Add grated zest from one orange to batter.

Blueberry: Add a half-cup of blueberries (tiny wild blueberries from the freezer section work nicely). To keep frozen blueberries from turning your batter purple, roll them in a bit of flour before adding to the batter.

DIY Granola Mix

It's delicious, simple and so easy to make. I would dare say that the only not-so-fun part of the process was shopping for all the ingredients. If you have kids and have to go to with them to a grocery store with a list, you might understand the challenge...

The result, though, is really great and you won't need to read any long food label informing about the disappointing amounts of sugar, fat, and other lab-generated substances needed to preserve freshness and moistness.

For the preparation of our first granola batch I counted on the help of one of my boys to mix the nuts and drizzle the agave nectar concoction over it. After that the whole family waited patiently for toasting and cooling it down. It was one of the best Sunday breakfasts ever.

Now, when we start doing our Little Monsters Granola Bars, we already know how to start. Or maybe we will use it sprinkled over the delicious homemade yogurt by Darienne. And believe me: It may sound like a super mom's thing, but making the simple changes for feeding the whole family might take just one hour of your day, for at least a whole week of no-brainer, highly nutritious breakfasts.

Our Granola Mix

You pick the ingredients — I prefer using organic ones. I recommend working always with old-fashioned oats as a base, and with just one type of dry fruit. 

3 cups old-fashioned rolled oats
2 tablespoons cinnamon
1/3 cup chia seeds
1/3 cup flax seed
1 cup raw sunflower seeds
1 cup slivered almonds
3 tablespoons light agave syrup
1 tablespoon honey
1 tablespoon water
2 teaspoons vanilla extract
1 cup Thompson raisins

Preheat oven to 325 F. Mix all the dry ingredients except the raisins in a big bowl. In a separate bowl, combine the liquid ingredients. Spread nuts and grains over a cookie sheet or baking tray and drizzle the agave-honey mix over it, randomly.

Bake for about 10 minutes on a 325 F, and with the help of a spatula, mix the grains again and flatten to the baking tray. Return to the oven and bake for about 10 minutes. Bring the raisins in, and let it cool down. Drizzle a bit more of honey if you think it need a bit of more sweetness. Enjoy! 

Fruit-and-yogurt cups for quick, healthy breakfasts

This first week back to school hit like a whirlwind!

After a deliciously long and lazy year-end break, it's back to routine this week. It always takes us a few days to regain our rhythm under the best of circumstances. Pile on an unusually busy few weeks ahead, toss in some curve balls, and I know I need to simplify where I can and focus on keeping our energy and spirits up.

To that end, I'm trying to keep our fridge stocked with homemade grab-and-go yogurt cups. The base is a simple fruit compote that simmers briefly while I do dishes or prep lunches. Once it's cool, I fill eight half-cup containers with fruit compote and yogurt.

I stash the cups in the fridge next to a jar of granola and a shaker filled with flaxseed meal for fresh, crunchy toppings. And that's breakfast for two for most of the school week, done in minutes. (I'd happily make enough for all four of us if the kids would eat it. They'll come around.)

This time of year, my favorite is warmly spiced Persimmon Compote, but follow the same template with fresh or frozen berries or stone fruits — this week's stash is made with frozen blueberries.

To make it, just combine chopped fruit or berries with a bit of water and a squeeze of honey in a saucepan. Bring just to gentle boil over medium heat, then reduce heat to a low simmer and cook for 10 minutes. Combine a spoonful or two of cornstarch in a small bowl with water and stir it into the cooked fruit until it thickens, then finish with a squeeze of lemon.

Once it's cool, spoon it into individual containers and top with yogurt. I like creamy non-fat Greek yogurt, with its extra protein boost.

Too much work? Swap jam or just honey for the compote.

Feeling ambitious? Make your own yogurt.

1 1/2 Apples Pancakes

While it's all about the omnipresent pumpkin, this month and beyond, we were also thinking about one precious gift from the season: Apples.
We tested this recipe with kindergartners of our first session of the Cooking Club at school, and it was a hit. Not just because they were having fun chopping apples and mixing ingredients, but also because they just loved the book that went along with the recipe: Amelia Bedelia's First Apple Pie, by Herman Parish, illustrated by Lynne Avril. The cute story also brings a recipe, but we had to decide for something simpler and faster, something almost like a pancake. Like this book suggests, it's always important to be flexible, and kids were happy enough to try something different, but also something they made. Just like the hilarious and sweet Amelia Bedelia!

Apple Quick Cakes

This recipe was adapted from the New York Times recipe, Apple Griddle Cakes. I mostly substituted some ingredients to make it possible for all kids to taste it. It became vegan, and also safe for kids allergic to eggs and dairy.

1 cup white whole wheat flour
3 tablespoons brown sugar
2 teaspoons baking powder
3/4 cups vanilla soy milk
2 tablespoons canola oil
1 tablespoon flax seed meal mixed with 3 tablespoons water
1 granny smith apple, diced in small pieces
1/2 Gala,  Fuji or Gravenstein apple, also cut in to small pieces
Cinnamon (optional)
Powdered sugar, for dusting

Heat a electric griddle, or skillet, to medium heat (350 F). In a large bowl mix dry ingredients, and whisk to mix them all. Add pieces of apple to coat them with mix. In another bowl mix wet ingredients and whisk. Pour the wet mix on the dry ingredients bowl.  Stir with a wooden spatula up to when is mixed. Batter should be thick, enough to be scooped to the griddle. Brush or spray vegetable oil to the hot surface and scoop batter. Flip after about 3 minutes or when surface is already showing signs of becoming golden. Allow other 3 minutes for the other side. Enjoy with powdered sugar, maple syrup or vanilla ice cream on top. 

Cereal Energy Shake

       
Yes, after all these years writing about attempts to raise brave, adventurous and healthy kids I have a confession: My 7-year-old is currently and frequently too busy to eat. I had to call an emergency plan to make sure he's getting enough fuel for his daily jumping and running.

I am sure his calorie expenditure is high: When not sitting in the classroom, the boy is, most of the time, in action, and seems to have endless energy. What I am also sure of is that some days he is extremely distracted, not interested in food of any color or shape, and his lunchbox comes home still full of food from the school.
       
For those days, when he is not in the mood to eat his whole bowl of cereal, drink his milk, eat the recommended fruit portion for his age, and "no way Mom" he's not going to eat almonds,  I just use my new Waring blender and pack as much nutrition in a cup as I can.

After testing some ready-made shakes to help with kids who don't want to eat, I made our own. It's not gourmet, and far from trendy, but it works. It seems like after drinking the cereal drink in the morning, his day goes smoother, and he's less cranky and has more appetite. Cheers!

Cereal  Energy Shake

I am still testing other mixes that may include almond butter or peanut butter.

7 ounces cold coconut milk (from cartons, or soy, or regular milk)
1/2 frozen banana
1/2 cup fortified oat-based cereal (or any cereal in your cabinet)
2 tablespoons slivered almonds
2 tsp cocoa (optional )
Pinch of cinnamon (optional)

Mix all ingredients in a blender on high speed until smooth and mixed well,  and serve immediately in an attractive tall cup. 

Mom's Fruit Salad and an Open Letter to my Sons

Dear sons,

I really love to think that you're planning something awesome to surprise me on Mother's Day. Yes, Mother's Day is coming this Sunday!! And please, don't forget to remind Daddy, as he might be a little distracted with the final game of his soccer team in Rio.

But as you know I am a bit picky, and if you are thinking about bringing me breakfast in bed, here's a suggestion: a fruit salad. Yes, forget all the croissants, pies and pastries.

Please  choose some organic sweet strawberries, juicy apples, and that little orange called kumquat and one nice lemon from a neighbor's tree. On the side I really would appreciate if you can serve a little portion of Greek non-fat yogurt. Some coffee would be great. And just a slice of toast with some honey on it would give me happiness.

P.S. Don't forget to take the pajamas off the living room floor, brush your teeth and, if you want, put a flower in a vase, and design some crazy cards, before waking me up at 8 a.m. But if you don't have time, just read this little recipe ...

With my (everyday)  love,

Your Mom

Strawberries, Apples, and Kumquat Zest Fruit Salad

4 strawberries, sliced
1/2 Fuji apple
1 kumquat, sliced
1 tablespoon lemon juice

Cut all fruits with a plastic knife, to avoid cutting your little fingers. In a little bowl squeeze lemon and mix with the kumquat zest. If you don't know how to take the zest, watch this little tutorial. Sprinkle the zest and lemon juice over the other fruits.

Eggs almost Benedict

History says that one day a certain Benedict was bored with her usual breakfast and then decided to create something new. The other  version also involved a Benedict, but the story is slightly different, as you can read here. Both have something in common: creativity and New York.

My oldest son, who was born in New York, is the one who asks me to prepare Eggs Benedict when everything else on the weekend breakfast menu sounds boring to his 7-year-old ears: cereal, smoothies, cereal bars, yogurt, pancakes and waffles somedays just won't make it to his plate.

It all started when we were meeting with friends at the California Village Cafe, and he was interested in what I've ordered and not his kids' blueberry pancakes. Since then, brunch means eating Eggs Benedict. And since then I've had to find my way on poaching eggs to the perfect texture and carefully piling it up over Canadian bacon, the round bottom of a burger bun and maybe something else on the top. You can use any bread, the traditional English muffin, or brioche. I've even seen eggs over a round nest of puff pastry.

Happy Sunday!

Eggs Almost Benedict

I just use free-range eggs from vegetarian-fed hens, and I use every opportunity to advertise the benefits of a great quality of life for the chickens. Hollandaise sauce is optional. There are plenty of easy recipes online, like this one by Alton Brown that I might use if I have plenty of time.  I am searching for one that takes something other than eggs, like tofu. There are tons of recipes of how to poach an egg around cookbooks and the web. For me, this is the one which worked better.

free-range eggs
water
white wine vinegar or lemon juice
Canadian bacon or Smoked Nova Salmon Slices
halves of whole wheat hamburger bun
kosher salt to taste
favorite fresh herb to sprinkle

Slowly grill Canadian bacon in a skillet and toast bottom of a burger bun.

In the meantime, fill a medium skillet with water. When the water is boiling, add some drops of vinegar or lemon juice. Vinegar will help the egg white hold together, giving a firm texture to the egg. Lemon juice will not have the same results, but it makes the white softer.

Carefully crack the egg into a small dish and transfer it at once to the water. Lower the heat to medium-high. It takes 1 1/2 to 2 minutes for the egg to be ready, with a soft yolk. Take the egg with the help of a slotted spoon or a ladle and pour off the excess water, then transfer it to a plate lined with a kitchen towel.

Compose the plate with the bun, Canadian bacon and the poached egg. Very important: Do everything fast so to taste the egg while it's still very hot! Sprinkle herbs on top, if desired.

Leprechauns and Hass Avocado Kiwi Muffins

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This time it's a sweet treat, light green and it can be the perfect company for a St. Patrick's Day high tea party. Or maybe just to help the leprechauns to mess up with crumbles ... But a warning: It's not your grandma's traditional muffin and it might take some bites for you to come to like it!

As you might have noticed, I am slightly obsessed about the idea of coloring food with natural ingredients. And one of my ideas was to get rid of the tons of kiwis I have in my seasonal organic delivery and use a reference from my childhood. In Brazil, avocados are served mainly with sugar. Guacamole was not very popular when I was growing up, so we used to have this delicious cream made of avocados, a dash of milk, drops of lime juice, and a pinch of cinnamon ...a nd shameless spoonfuls of white sugar folded in.

Leprechaun Cake

I found few recipes for avocado cakes on the Web, and finally mixed my own blend. I don't yet consider it perfect — but I am close to making these cakes more similar to the taste I remember from my childhood. Avocados should be really ripe! 

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh Hass avocados, mashed to a creamy texture
1 kiwi, mashed
Juice of one lime
1/2 cup sugar
2 extra-large eggs
2 tablespoons canola oil
4 tablespoons milk (or milk substitute)
Cinnamon to taste (optional)
dried mint (to sprinkle on top)

Glaze
1/2 cup lime  juice
Enough powdered sugar to make a thick glaze

Preheat oven to 350 F. Prepare muffin pan lined with paper cups. Mix all dry ingredients in one bowl and set aside.

Remove flesh from ripe avocados and kiwis and mash or blend them with a electric hand blender in another bowl. Add eggs, lemon juice and oil and whisk.

Mix the wet ingredients into the dry ingredients, folding delicately, until it's a moist batter. Spoon into prepared muffin cups and bake for about 30 minutes or until the tops are golden and the center is dry.

Persimmon Compote

It's been a very sweet holiday season in my home, with a cross-country cookie exchange, experimental fudge recipes (mixed results), and our first attempts at caramel squares and turtles (both wildly successful). I make no apologies for the astonishing amount of sugar we consumed: we enjoyed every bite. And I didn't feel at all guilty ignoring the fruit bowl overflowing with gorgeous persimmons, generously shared by a friend ... until yesterday. Then I felt guilty. Very guilty.

After polishing off the last of the leftover Christmas cake, I was ready to give the persimmons the attention they so richly deserve. I chopped them up and simmered them with honey, spices, and a burst of fresh lemon. After the mixture cooled a bit, I spooned some into a cup of Greek yogurt and topped it with dates. I'm happy to report it tastes like Christmas, without the collateral nutritional damage.

I'll devour this batch with nonfat Greek yogurt for protein-rich, guilt-free breakfasts, but it would be equally fabulous stirred into piping-hot oatmeal. If you're not ready to turn your back on sweets yet, pour some over a scoop of vanilla ice cream or frozen yogurt. I imagine a shot of candied ginger would be spectacular, but I left it out in deference to my dear but ginger-loathing husband.

If you're looking for more creative ways to enjoy persimmon, try Winter Jewel Salad, with persimmon, pomegranates, and dates in a cinnamon-orange dressing that tastes like fall, and Persimmon and Fennel Salad, a crunchy and colorful salad with greens.

Persimmon Compote

This makes a generous cup of soft, sweetly spiced fruit perfect for stirring into yogurt or hot cereal or pouring over waffles or ice cream. It keeps up to a week in the fridge and freezes well.

4 persimmons, peeled and chopped
4 tablespoons water, divided
2 tablespoons honey
A tiny splash of cider vinegar (optional)
1/4 teaspoon each of cinnamon, cloves, and ginger
Pinch of cardamom
2 teaspoons cornstarch
Squeeze of lemon

In a small saucepan, combine chopped persimmons, 2 tablespoons water, honey, and cider vinegar, if using. Bring to a boil over medium heat (about 4 to 5 minutes). Reduce heat to medium-low, add spices, and simmer for 10 minutes, stirring occasionally.

In a small bowl, combine cornstarch and remaining two tablespoons of water. Add to fruit in pan and stir until thickened. Finish with a squeeze of fresh lemon. Remove from heat and cool before storing in refrigerator for up to a week.