Guess what vegetable is in season? We just bought a 25 pound bag of them, and can’t make enough carrot juice. The bag is emptying surprisingly quickly. Fast enough that I have checked our skin to make sure it doesn’t turn orange. Yes, it can happen.
This recipe is gluten-free. The flour blend is 2 parts brown rice flour, 1 part teff flour, 1 part chickpea flour. The carrot jam decorative topping is originally a Persian recipe. So easy to make- just julienne some carrots and put them on the stove with 3 tablespoons of water, sugar (to taste), and some cardamom pods. Cook them until they are quite soft.
Recipe for Gluten-free Carrot Cupcakes:
- 3/4 cup brown sugar
- 1/3 cup melted butter
- zest of 1 lemon or half an orange
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons gluten-free flour blend (above)
- 1 1/2 cup shredded carrots
- 1/2 cup pecans, chopped
- 1/4 cup shredded coconut, unsweetened
Combine the wet ingredients, then add the dry ingredients spices first, then the flour and the last 3 ingredients. Bake at 350° for 25 minutes in a greased muffin tin. Makes 12 cupcakes.
I made a butter cream cheese frosting for the top, put it in the fridge for a good hour, then decorated the cupcakes with the carrot jam. You can decorate with extra coconut or pecans, too.
This is the perfect recipe for winter because you can literally substitute any vegetables in and it tastes great, thanks to all the cheese. The more vegetables you add, the more exciting each serving will be. My favorite variation includes brusell sprouts cut into fourths, green onion and bacon. Needless to say, this recipe can be quite easily converted to fit an herbivore diet. I like an egg-heavy quiche, but if you want something a bit lighter, add an extra 1/2 cup of milk and leave out a few eggs.
The crust comes from one of my favorite food blogs: chocolate and zucchini. To make the mini-crusts, follow the dough recipe*, divide the dough in half, roll it out and cut it into twelfths with a sharp knife. It takes a little bit of manipulating, but each piece will fit it into a muffin hole (muffin cavity?). This recipe will make crusts for 24 mini-quiches.
*It calls for 250 g of flour, but 2 cups is pretty close.
- 7 eggs
- 1 cup of milk
- 2 cups shredded cheese
- 3 slices of prosciutto, chopped
- 1 cup mushrooms, sliced
- 1/2 cup broccoli flowers
- 1/2 cup cauliflower flowers
- 1/8 teaspoon nutmeg
- dried sage
- salt and pepper
Lightly fry the vegetables in butter, salt and pepper. Add a pinch of sage or oregano right before you turn it off. Lightly beat the eggs, milk and nutmeg. Add salt and pepper to taste. Add most of the cheese, and the prosciutto.
Arrange the vegetables in the crusts and pour the egg mixture on top. Here, I used less shredded cheese and put chunks of soft cheese in with the vegetables. Sprinkle that extra cheese you put aside on top. Bake for 25 minutes at 400°.
For our inaugural post, we chose a recipe that represents our cooking philosophy: simple, gourmet food made at home. The dough (which is actually a modified pizza dough recipe) gets better with age, so if you have the luxury of planning three days ahead your bread will be soft and chewy. However, if you let your dough rise for at least an hour, it will taste fine.
Olive Rosemary Focaccia
- 1 1/2 cups warm water
- 2 packets (1 1/2 tablespoons) dry active yeast
- 4 cups flour
- 2 teaspoons sea salt
- 2 tablespoons brown sugar
- 1/4 cup olive oil
- Olive oil or olive juice
- Feta Cheese
- Any vegetable in season
Making the dough:
Dissolve the sugar in the water and add the yeast. Allow yeast to activate (you will see bubbles) for 1-2 minutes. Mix the flour and salt together. Add the yeast mixture and oil and stir until a ball forms. Sprinkle a flat surface with flour and knead the dough for about 8 minutes. Place in greased bowl, cover with a wet towel or greased plastic wrap and allow to rise one hour, or until doubled in size. Punch down the dough, cover, and place in fridge to rise at least overnight.
When the dough is ready:
Roll out the dough on a floured surface. Place on a greased baking sheet and poke some holes with a fork. Add whatever toppings you like (plain olive oil, salt and rosemary taste wonderful) and place in a 550° oven for 9-11 minutes- until cheese melts.
Filed under DIY, food, Recipes