Veggies on the counter

Chocolate Cardamom Tarts

Posted in baked goods, desserts, tarts by veggies on the counter on June 11, 2013

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I had the idea for this recipe on my mind for a few weeks now, but was holding back to try it out because sweet goods “don’t really suit my style”. Chocolate desserts, in particular, are far from being my forte. Don’t get me wrong though, I think this one is a great dessert. For chocolate fans. I mean, not the milk-chocolate-candy-bar ones, but for those who appreciate chocolate’s bitterness and more authentic flavour. Let’s say the hardcore fans.

Cardamom is one my favourite spices (followed by cinnamon) and I recently found out it pairs incredibly well with chocolate. These two, coupled together as a filling for a nutty crust, give the little tarts a lot of depth and intensity in flavour. Having said that, and even though this recipe only makes four small tarts, you’ll probably be fine, as I was, with only half of one.  A couple specifics: the crust used in here is gluten-free, and because gluten-free doughs tend to be temperamental and hard to work with, you won’t need to roll it, but to press it directly into the tart shells. It won’t look as perfect as if it was rolled but, really, there’s no need to complicate things unnecessarily and only for the sake of presentation…

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You might also realise this recipe doesn’t call for any sugar and for me it’s fine as is. However, your taste buds are certainly different than mine and if you find the filling too bitter, one or two tablespoons of coconut sugar or other sweetener of your choice won’t hurt. Lastly, do add the flaky salt or fleur de sel on top of the tarts – it really makes a difference, as salt is known to work as chocolate’s flavour enhancer.

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Chocolate Cardamom Tarts

(makes 4  tarts, using small tart shells of 7,5 cm in diameter)

for the crust:

70 g / ½ cup chestnut flour

50 g / ½ cup hazelnut meal

¼ teaspoon salt

1 tablespoon flax seed meal

60 ml / ¼ cup melted coconut oil

2 tablespoons cold water

for the filling:

6 cardamom pods, green shells removed and crushed in a mortar

and pestle into a fine powder

100 g / roughly ¾ cup 70% dark chocolate, cut into small pieces

125 ml / ½ cup coconut milk

extra coconut oil for greasing the tins

cocoa powder

flaky sea salt or fleur de sel

Pre-heat the oven to 175º/350ª degrees.

Sift the chestnut flour, hazelnut and flaxseed meals and salt into a bowl. Add the melted coconut oil and the water, and work the mixture with your hands until you get a firm dough. Divide the dough into 4 equal portions.

Using a pastry brush, grease your tart tins with extra melted coconut oil. Press one piece of dough into one of the tart shells and, working with your hands, make it evenly cover its bottom and sides. Using a fork, pinch the dough a few times. Repeat this procedure with the remaining dough and shells.

Cover the pastry shells with greaseproof paper, fill it with baking beans or pie weights and bake blind for 15 minutes. After that time, remove the beans and paper and bake the tarts for additional 10 minutes, or until they’re golden brown.

In a small pan, heat the coconut milk with the ground cardamom until it almost starts to boil (don’t let it boil, though). Remove from the heat and add the chocolate. Stir around with a wooden spoon until the chocolate has fully melted. Let the mixture cool a bit, but not to the point of starting to set.

Divide the mixture evenly between the four tart shells. Let it set for 1 to 2 hours at room temperature. After that time, you can refrigerate the tarts for 1 additional hour if you prefer them cold (I actually ended up eating a forth of one at room temperature and enjoyed it). Unmold before serving and sprinkle with cocoa powder and flaky sea salt or fleur de sel.

Hazelnut and Banana Bread

Posted in baked goods by veggies on the counter on September 19, 2010

I’ve baked a lot this week: there was a birthday cake for my boyfriend, a spice cake to bring to a picnic, and this hazelnut and banana bread, that I made yesterday. I’ve told you before that I’m not that much of a baker. Actually, baking cakes always scared me a bit, since so far I had way too many unsuccessful experiences to count. But, anyway, it seems I’m mastering the art of vegan baking, as those three cakes that I baked this week turned out quite yummy. The hazelnut and banana bread is the one I decided to share with you, since it’s almost 100% created by myselft.

To be fair, I first started to follow a recipe from an old cookbook that my mom bought a long time ago, but things weren’t working out (the recipe didn’t call for enough wet ingredients, and the batter ended up not coming together at all), so I started things over with a whole new approach. I might have been on a lucky day, as the bread turned out quite good: it’s definitely moist, and as far as the flavor goes, it’s delicate and slightly sweet, which makes it perfect for breakfast. First things first: use very, very, ripe bananas, as it makes all the difference. Baking them will enhance even more their sweet flavor, so make sure not to skip that step. A final note: I used hazelnuts in here, but feel free to substitute them for walnuts or pecans, as they work out very well too.

Hazelnut and Banana Bread

(makes one loaf)

4 very ripe bananas, unpeeled

½ cup (125 ml) olive oil

½ cup (55 grams) muscavado sugar

1 and ½ tablespons ground flax seed, mixed with 8 tablespoons water

1 non dairy, unsweetened, yogurt (100 grams)

½ cup (125 ml) soy milk

1/3 cup (80 ml) agave nectar

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/8 teaspoon salt

¾ cup rolling oats

1 cup (135 grams) unbleached all purpose flour

1 cup (135 grams) bleached all purpose flour

¾ cup (120 grams) hazelnuts, toasted and coarsly chopped

1. Preheat the oven to 180ºc. Line a (25 by 12 by 7 cm) metal loaf pan with non stick parchment paper. Set aside.

2. Put the bananas, unpeeled, in a large baking dish and bake them for 15 minutes or until their skins are totally black. Remove from the oven and let cool. When they’re cool enough to be handled, take the flesh out of the bananas and put it into a bowl. Set aside.

3. In a large bowl, sift together the flours, baking soda, baking powder, salt and cinnamon. Mix in the rolling oats.

4. Beat together the olive oil, agave nectar and muscavado sugar in the bowl of an electric mixer at medium-high speed, until well incorporated. Reduce the speed to low and add the yogurt, soy milk and flax seed mixture. Finally, mix in the bananas.

5. Remove the bowl from the mixer and fold in the flour mixture and hazelnuts.

6. Pour the batter into the loaf pan, spreading evenly, and bake in the middle of the oven for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Mine was done after 50 minutes, but after 35 minutes of the baking time, I covered the top of the pan loosely with aluminium foil, to prevent the top crust of the bread from browning too much.

7. Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool completely. I think this bread is at its best the day after it’s baked.

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