Brazil Nut and Date Bread with Honey Butter

brazil-nut-bread-with-honey-butter-image

Brazil Nut and Date Bread with Honey Butter

(Serve for breakfast, snack, cheese plate or dessert!)

Yield: 1  9-inch pie

Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons white whole wheat flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts, chopped roughly
3 large eggs

Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

Butter a 9-inch pie pan, then dust with flour, tapping out any excess.

Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.

Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.

Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.

Place the pie pan on a sheet pan and transfer to the oven.

Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.

Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.

Honey Butter:

1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom

Mix the butter and honey in a small bowl until thoroughly combined.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!

Candied Spiced Pecans

How about a weekend treat? Careful – they are addictive.

Candied Spiced Pecans

Candied Spiced Pecans

½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

 

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

 

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

 

 

Sweet and Spicy Peanut Sauce with Zucchini Noodles

For all you peanut sauce lovers – this one is for you. Plus, this recipe is vegan, vegetarian, raw and gluten free!

sweet and spicy peanut sauce

Sweet and Spicy Peanut Sauce

peanut sauce noodles

Sweet and Spicy Peanut Sauce with Zucchini Noodles

 

Sweet and Spicy Peanut Sauce with Zucchini Noodles

Yields: 2 servings

 

Sauce: (yields ¾ cup)

1 large garlic clove, peeled and chopped roughly

2 tablespoons seasoned rice wine vinegar

1 teaspoon toasted sesame oil

2 tablespoons grapeseed oil

¼ cup creamy peanut butter

1 teaspoon freshly grated ginger (on a microplane)

¼ cup water

2 teaspoons lime juice

1 teaspoon sriracha sauce

 

Place all sauce ingredients in a blender and blend to combine thoroughly.

 

Noodles:

1 large zucchini (2 medium zucchinis), peeled into long strips with a vegetable peeler or made into noodles

1 red bell pepper, seeded and julienned

¼ cup toasted unsalted peanuts, chopped roughly

¼ cup cilantro leaves

 

Gently toss some of the peanut sauce (to your liking) with zucchini and red bell pepper.

Divide onto serving plates or in bowls and top with chopped peanuts and cilantro leaves.

Toasted Almonds – Your Way

It’s not a particularly sexy recipe, but it makes a world of difference in terms of taste, texture and freshness when you toast your own nuts (heyyyy-o – who said this post wasn’t sexy?!).

Toasted Almonds

 

Toasted Almonds

Adjust an oven rack to the middle position, then preheat the oven to 350 degrees Fahrenheit.

Spread out raw nuts on a sheet pan in a single layer.

Bake, uncovered, for 15 to 17 minutes, stirring occasionally for even cooking, until lightly colored. Be sure to set your timer. To test for doneness, break one nut in half and check for color. It should be a light golden brown color on the inside.

Remove from the oven and transfer the toasted nuts to a plate to cool, or toss in a bowl with a very light drizzle of extra-virgin olive oil and a good sized pinch (or two) of kosher salt.