MÄNI'S BLOG CAFÉ
Your café on the web for current information about delicious, healthier versions of traditional foods for the health conscious connisseur.
Get MÄNI'S Blog updates by email. Subscribe here.
10.20.07
We’ve had several requests for this recipe. These cookies are egg-free and fruit juice sweetened.
Enjoy! Double Chocolate Chip Cookies 1 c. Unsalted Butter (room temperature)
1 1/4 c. Fruit Juice Reduction
1 1/2 t. Vanilla Extract
2 1/2 c. Flour
1/2 c. Cocoa Powder
1/4 t. Salt
1/4 t. Baking Soda
12 oz. Barley Malt Sweetened Chocolate Chips 1. Combine the dry ingredients and whisk. Set aside.
2. Cream the butter and fruit juice reduction in the bowl of an electric mixer. This will take 5-10 minutes.
3. Add the vanilla extract.
4. Gradually add the dry ingredients and mix until just incorporated.
5. Stir in the chocolate chips.
6. Scoop cookie dough onto parchment lined baking sheets and bake at 325 degrees for approx. 12 minutes.
10.02.07
One of America’s favorite homey desserts gets updated with a low-fat cobbler topping. This is a perfect choice for those on restricted fat diets. You can use fresh or frozen cherries. The cobbler has no-added fat and serves 6. Apple-Cherry Cobbler
Makes 6 servings INGREDIENTS Apple-Cherry Filling 1 cup liquid fruit juice concentrate or Fruit Juice Reduction
2 tablespoons unbleached all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
2 teaspoons ground cinnamon
6 medium-size tart apples such as Granny Smith, peeled, cored, and cut lengthwise into 1/2 inch thick slices
2 cups (1 pound) bing cherries, pitted, or 12 ounces unthawed frozen sweet cherries Cobbler 3 large egg whites
1/2 cup liquid fruit juice concentrate or Fruit Juice Reduction
1 cup whole wheat pastry flour
1/3 cup nonfat dry milk
1/3 cup rolled old-fashioned oats 1. Position a rack in the oven adn preheat the over to 425 degrees F. 2. To make the filling:
In a medium bowl, whisk the fruit juice concentrate, flour, lemon juice, cinnamon and ginger until the flour is dissolved. Place the apples in an 8 x 11 inch baking dish, pour in the fruit juice concentrate mixture and toss. Bake until the apples are crisp-tender, about 20 minutes. Remove from the oven and stir in the cherries. Reduce the oven temperature to 350 degrees F. 3. To make the cobbler:
In a grease-free medium bowl, using a hand-held electric mixer set at high speed, beat the egg whites until soft peaks form. Add the fruit juice concentrate adn beat until stiff peaks form. 4. In another medium bowl, combine the flour, dry milk and oats. Add the egg whites. Using a rubber spatula, fold together gently to form a batter. it will deflate, but do not over mix. Using a large spoon, drop 6 portions of the batter evenly over the fruit mixture. 5. Return the cobbler to the oven and bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Serve the cobbler warm. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 108.
09.26.07
| |
Blueberries make a classic pancake.
See Larry’s comment below on why blueberries are not only good, but good for you.
|
Here is a pancake classic, bursting with juicy berries. These pancakes are low fat and use whole wheat pastry flour. Blueberry Buttermilk Pancakes - makes 12 pancakes Ingredients Canola oil for the griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1 1/2 cup fresh or unthawed frozen blueberries 1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350 degrees F. Using a folded paper towel, lightly brush the griddle with oil. Preheat oven to 200 degrees F. 2. In a medium bowl, whisk the flour, baking powder, baking soda and salt until combined and make a well in the center. 3. In another medium bowl, whisk the buttermilk and eggs until well combined. Pour into the well and stir with a wooden spoon just until smooth; there can be a few little lumps remaining. Gently stir the berries into the batter. Let stand for 5 minutes. 4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until bubbles appear on the surface of the pancakes and they burst, about 3 minutes. Use a pancake turner to flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with a little regular or low-fat milk, not buttermilk. Serve the pancakes warm. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mäni’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 33.
09.13.07
Many of the products made at Mani’s are sweetened with fruit juice concentrate. You can make your own fruit juice sweetner and today we share the recipe for Fruit Juice Reduction, an essential ingredient used in the recipes in Sweet & Natural Baking. Fruit Juice Reduction
Makes 1 Cup Ingredients
12 ounces frozen white grape juice or apple juice, unthawed To make on the stove:
Place the unthawed juice concentrate in a wide medium heavy-bottom saucepan and bring to a full boil over high heat. Boil rapidly until the liquid is reduced to 1 cup, about 10 minutes. Pour the liquid into a glass measuring cup to accurately measure. To make in the microwave:
Place the unthawed juice concentrate in a 1-quart microwave-safe container. A 1-quart glass measuring cup works best, as you can use the increments on the side of the cup to check how much the liquid has reduced. Microwave on High (100%) until the liquid has reduced to 1 cup, about 12 minutes. This recipe was tested in a 700-watt oven; if yours has a lower wattage, it will take longer. Cool completely before using. To speed cooling, pour the reductioninto a medium bowl placed in a large bowl full of iced water. Stir often until cooled and slightly thickened, about 10 minutes. The fruit juice reduction will keep, covered and refrigerated, for up to 1 week. Bring refrigerated fruit juice reduction to room temperature before using. NOTES:
The juice reduction must be completely cool before using, so make this the very first thingyou do when preparing a recipe. The reduction can be simmering away while you are preheating the oven, greasing pans, and measuring other ingredients, and you won’t waste any time. The fruit juice reduction can be prepared in larger quantities, in proportionately larger utensils. For example, two 12-ounce containers of frozen apple juice will yield 2 cups of apple juice reduction, but make it in a larger saucepan or a 2-quart measuring cup to avoid boiling over. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 23.
09.03.07
From time to time we’re going to reprint recipes from the out-of-print Sweet & Natural Baking cookbook from Mani’s Bakery. Today, we start with egg-free, wheat-free and whole grain Chocolate Walnut Muffins. Ingredients (makes 9 muffins) Nonstick vegetable oil cooking spray, for preparing the pan
1 1/4 cup whole wheat pastry flour
1/2 cup cocoa powder (not Dutch processed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup liquid fruit juice concentrate
3/4 cup soy milk
3 tablespoons canola oil
1/2 cup (2 ounces) chopped walnuts
2 teaspoons maple sugar 1. Position a rack in the center of the oven and preheat to 350F. Lightly spray a standard muffin pan wiht vegetable oil spray. 2. Sift the flour, cocoa, baking soda, baking powder, and salt into a medium bowl and make a well in the center. 3. In another medium bowl, whisk the fruit juice concentrate, soy milk and oil until frothy. Pour into the well and stir with a wooden spoon just until combined. Fold in 1/3 cup of the chopped walnuts. Do not overbeat. 4. In a small bowl, combine the remaining walnuts with the maple sugar. Divide the batter among 9 muffin cups, filling each cup almost completely full. Sprinkle the tops of the muffins with the walnut-sugar mixture. Bake the muffins until a toothpick inserted into the centers comes out clean and the tops spring back when pressed with a finger, 18 to 20 minutes. Cool for 2 minutes, run a knife around the inside of the cups to release the muffins, and remove from the cups. Serve the muffins warm or at room temperature. Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 46.
| 
