Treats

November 4, 2017

Acorn Squash Almond Crumble

It’s November already?! Wellll then I guess it’s safe to say we are in autumn-mode, the holiday season, whatever you want to call it. I have kind of been in denial and just trying to milk summer for as long as possible, but I’m not so sure that will last much longer, cuz ya know, its dropping to 68 degrees in San Diego #brrrr. The only indications of Fall in my life are the occasional Fall Latte (made with a squash puree at my fave coffee shop), and today’s recipe. Like, I can’t even get behind a pumpkin yet… so what is the equivalent of Scrooge for Fall??? Because that’s me lately haha.

Am I the only one thats just not ready and in the mood to throw on a scarf and light a clove and apple cobbler candle?!

Anywayyyy, because I have been feeling “meh” about pumpkin-flavored-everything this year, I decided to switch it up to prove to myself (and maybe you, too) that there are other fab winter vegetables out there that deserve some love. Is there another hearty orange squash out there that can stand up to savory recipes and desserts? YES!! (hint, hint: its acorn squash).

Acorn squash and pumpkin have very similar textures and flavors, which makes them pretty much interchangeable in my opinion. Nutritionally speaking, acorn squash is a great source of carotenoids like beta-carotene, (combatting free radicals, healthy skin turnover). You will also get a dose of vitamin C (glow-y skin), potassium (great for blood pressure regulation), and fiber. So, yes, you could say this dessert is good for you.

Let me talk to you about the crumble part. As someone who dabbles in making their own almond milk, I always run into the problem of wondering what to do with the “meat” part that is left over in the nut milk bag. I’ve used it as a squash blossom filling in the summer, mixed it with pasta sauce and greens and pretended it was pasta (ya, for real lol #lazy), but today we have a gem, ladies and gents!

Use that almond meat for all your crumbly topping goodness! It adds a dose of healthy fats, a slightly nutty flavor, and it just feels good not to throw away all of the “extra” almond away. If you don’t have almond meal on hand, you could try store-bought dried almond meal, but I can’t vouch for the results. You will definitely have to add more liquid to get the consistency right.

But do try making your own almond milk at least once. It is simple, tastes amazing, and you just feel like a boss. It could be a cool party trick- impress your less culinarily talented friends! Or just win major brownie points this season and whip out these little individual crumbles at your holiday gatherings. This would be Friendsgiving gold, just sayinnnn.

Acorn Squash Almond Crumble

Makes 4 ramekins

For the filling:

1 acorn squash, halved

1/4 cup almond milk (or other non-dairy milk of choice)

2 tablespoons maple syrup

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

For the crumble:

2/3 cup almond meal from making homemade almond milk

1 tablespoon coconut sugar

2 tablespoons coconut oil, melted

Dash of salt

Almond butter, for topping (optional)

Preheat oven to 375 degrees Fahrenheit. Place acorn squash face-up in a roasting pan. Roast until soft, about 40 minutes. Once the acorn squash is cool enough to hold, scoop the flesh out with a spoon. In a blender, combine squash with almond milk, maple syrup, vanilla extract, and cinnamon. Blend until smooth. In a bowl, combine almond meal, coconut sugar, coconut oil, and salt in a bowl. It should come together like a crumbly sand texture. Into oiled ramekins, scoop acorn squash mixture in equally, about 2/3 of the way up. Top with a heaping spoonful of the almond meal mixture. Bake on middle rack for 15-18 minutes, or until the top is a light golden color. Drizzle with almond butter, if desired.

Are you team pumpkin? Give acorn squash a try and see what you think! I hope you have a wonderful weekend. Homework, beach walks, and gym time are on the radar for me, but what else is new? Would love to know what you’re up to!

XO,

Alexandra

July 3, 2017

Sparkling Rosé Floats

Just in time for the Fourth of July, and all summer festivities in fact: Sparkling Rosé Floats! I would hardly call this a recipe, because it is an easy “throw all the ingredients together” type of drink. Quick to make, and refreshing-which is the perfect combo for the long, leisurely days of summer where you would rather be outside than mixing drinks in the kitchen.

This idea started out as a joke between my sister and I. She knows I have a love for rosé and she loves that it is National Ice Cream Month, so what better ingredients to combine for a festive treat? This recipe was born on a whim, proving that some of the best things result from a crazy, spontaneous idea. I’ve never been a fan of a root beer float, but I can get behind a rosé float for sure!

If rosé isn’t your thing, or if you prefer not to drink, a mocktail version could be made simply by omitting the alcohol and using more sparkling water. Or, get an extra boost of probiotics by using kombucha as a bubbly base for the ice cream, like my sister did.

I wouldn’t call this the skinniest drink you could enjoy, (celebrate, relax, savor the drink), but if you are feeling a festive float, this recipe is amazing for two reasons:

The rosé is cut with sparkling water, so it takes longer to sip the drink, while also helping to hydrate you (hydration is key when drinking). You will end up feeling like you are consuming a larger volume while cutting calories from alcohol.
The portion of ice cream is only 1/2 cup, so your ice cream intake is automatically controlled (as compared to the temptation of eating out of the pint). Scoop 1/2 cup into your glass, and enjoy. Too much ice cream in a glass of rosé is not a fun thing. The ratio is important. This is a beverage, not an alcohol-infused scoop of creamery. 😉

Time to defrost the ice cream and chill the rosé! Pro tip- To keep drinks cooler longer, freeze fruit and use as ice cubes in the glass. Add just before scooping in the ice cream.

Sparkling Rosé Floats

Serves 4

1 bottle of your favorite Rosé (I used Summer Water)

2 cups sparkling water (I used Sprindrift Raspberry Lime for a fun flavor combo)

1 pint vanilla ice cream (I keep it dairy-free with GoBeyond Organic Vanilla)

Strawberries, for garnish

In four glasses, split rosé evenly. Top off with 1/4 cup sparkling water, then add a scoop (one fourth of a pint) of ice cream. Garnish with strawberry and enjoy!

I hope you have a magical Fourth of July. Any fun plans?? Cheers!

XO,

Alexandra

February 11, 2017

Heart Beet Red Velvet Doughnuts

Valentine’s Day is just around the corner, and whether you are celebrating solo, with gal pals, or a special someone, a sweet #treatyoself doughnut is in order. Nothing says “I love you” like a delicious, homemade doughnut, am I right?

When I made these, every time I took a bite, I was like “Yasss, slay, you are your own best Valentine. Dough not kill my vibe.” I couldn’t even make myself share them, so if that isn’t the definition of selfless love, I don’t know what is. HAHA!

I got a little punny with the name “Heart Beet Red Velvet Doughnuts since there is a not-so-secret ingredient that adds a dazzling shade of pink/red to the doughnuts: beets! Yup, beets work their magic so you don’t have to mess with any icky food coloring or dyes. Cuz what is red velvet, anyway? Just sugary red? A spoonful of cocoa powder and red? Sugary Red… how appetizing.

With these doughnuts, we are keeping it totally natural and minimally processed. If beets in baked goods freaks you out, I promise you cannot taste any beet-ness; we are just using beet juice here, which has a light, earthy sweetness on its own. Totally undetectable in the doughnuts, like a secret admirer.

These doughnuts are indulgent tasting, but you can totally feel good about eating them. They are low-sugar, gluten-free, and vegan, so all of the loves in your life will be able to enjoy them. They are baked-not fried- and have a dense texture similar to a cake doughnut.

Obviously this recipe is ideal for a dessert, but they are wholesome enough that they can double as breakfast. The healthy fats from the coconut toppings will keep you full and prevent blood sugar from spiking. These not only show your tastebuds some love, but they show your body love, too.

I’m all about balance and treating yourself to a favorite indulgence, but I also love giving a healthy makeover to some fave treats because they keep you feeling good from the inside out. There are foods we eat to keep our health and fitness goals, there are foods we eat to keep our sanity, (pretty sure Gigi Hadid said something similar??) and there are foods that fall magically into both categories. Get yourself a doughnut that can do both. Hint, hint… it’s this one.

Heart Beet Red Velvet Doughnuts

Makes 10 doughnuts

1/2 cup coconut flour

1/2 cup brown rice flour

1 tablespoon cacao

2 tablespoons coconut sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 1/2 cups milk of choice

2 tablespoons flax seeds mixed with 1/4 cup water

1 1/2 tablespoons coconut oil, melted

1 teaspoon vinegar

1/2 teaspoon vanilla

1 1/2 cups chopped beets, or 1 cup beet juice, 1/2 teaspoon reserved for topping

For the toppings:

2/3 cup coconut butter

1/2 cup unsweetened shredded coconut

1/2 teaspoon beet juice

To get the beet juice, either buy beet juice (easy), or run 1 1/2 cups of beets through a juicer. Alternatively, you can blend the beets with a small amount of water in a blender, then pour it through a strainer to get out any large pieces. Set aside.

Preheat oven to 375 degrees. Combine all dry ingredients in a bowl (coconut flour through salt) and mix well. Add all wet ingredients except for the beet juice to the dry ingredients and stir well to combine. Adding one tablespoon at a time, mix in beet juice until desired color is reached. The batter should be loose enough to be squeezed through a piping bag into doughnut molds. To make the doughnuts, fill a piping bag or ziplock bag with a corner cut off. Squeeze the batter into the moulds. (If you don’t have a doughnut pan, you can make cupcakes in a muffin tin!)

Place doughnuts into oven and bake for 18-20 minutes, until a toothpick comes out clean. let cool, and remove from pan. Lay doughnuts on parchment paper or another flat surface you don’t mind getting messy. Drizzle each doughnut with coconut butter. You can warm the jar under hot water to make it easier to pour. To make the coconut shreds pink, toss them with a 1/2 teaspoon of beet juice. Put coconut shreds on a plate, the dip the glazed donuts top-down. Serve up doughnuts on a pretty platter to make your lover swoon.

What are your plans for V-Day? I will be in class all day, and cooking up a storm in my cooking class in the afternoon, so tag along on my Insta story @bouquetsandbaguettes if you want a drool-worthy peek. I’m also doing a little Gal-entine’s celebration with my sissy that I’m sure will involve movies, spa treatments, and some Valentine-y treats.

Have a love-filled Valentine’s Day!

XO,

Alexandra

February 1, 2017

Matcha Crepes with Matcha Cashew Creme

Tomorrow (February 2) is Crepe Day! In France, this holiday is actually called La Chandeleur. In case you are interested in the history and not just the crepes, it’s a religious holiday that marks the day of the presentation of baby Jesus to the temple. There are also some parallels to our Groundhog Day, where there is a French proverb that talks about winter either getting shorter or staying longer depending on whether there is dew or frost on the morning of Chandeleur. Either way, everyone eats crepes, so it’s a win-win, right?

I figured, what better to celebrate than to bless us all with a healthy, but decadent crepe recipe?! These aren’t just any ordinary crepes either- we are going all-out with matcha crepes, matcha cashew creme, and edible flowers cuz we’re feeling extra. These crepes get their gorge, rustic color from buckwheat flower. Contrary to popular belief, buckwheat is actually not wheat, but it is a gluten-free, grain-like seed.

So if you don’t do gluten, buckwheat should definitely be in your back pocket as a healthy carbohydrate option. (maybe not literally in your back pocket, cuz that could get a little messy.) It’s a great source of manganese, copper, and magnesium, which we could all benefit from a little more of.

If you have been following me for a while, then you know how much I loooove matcha. It is full of antioxidants, like EGCGs, polyphenols, and magic L-theanine. L-theanine is an amino acid that gives a calm, but alert feeling to the body. Matcha is just downright amazing, and I have it everyday. Naturally, it’s upping the nutrition punch of this recipe.

If you haven’t made cashew creme before, you will love! It is delicious with only a few staple ingredients, it’s completely vegan, and is a great source of zinc, manganese, magnesium, phosphorus, and get this- 100% of the Recommended Daily Intake in copper. Copper plays a role in everything from iron transport to antioxidant defense, to connective tissue formation. Translation? Copper is super important! Cashews got your back! 😉

Here is my twist on a classic French staple- the crepe. Bon appetit! I could see an epic “crepe cake” (so trendy on insta) being made from this by alternating layers of crepes and creme as tall as the Eiffel Tower. It would make for an epic and ‘gram-worthy centerpiece, to say the least.

Matcha Crepes with Matcha Cashew Creme

For the Matcha Crepes:

1 cup buckwheat flour

1 1/2 teaspoons coconut sugar

1 teaspoon matcha powder

1 cup cashew “milk”, or milk of choice- hemp, flax, coconut, etc

2 eggs

1 teaspoon coconut oil, melted, plus 1 teaspoon for greasing the pan

1/2 teaspoon vanilla

Fruit and edible flowers, for garnish (optional)

For the Matcha Cashew Creme:

1 cup cashews, soaked 4 hours to overnight

1/2 cup soaking water, reserved

4 dates, pitted

1/2 tsp vanilla extract

1 tsp matcha powder

To make crepes, combine dry ingredients, and mix to combine. Add liquid ingredients to dry, and mix until you have a smooth batter. It should be thinner than a pancake batter. Over medium high heat, grease a pan that has a base the size you would like your crepes to be. Alternatively, if you have a crepe maker, you may use that.

Add thin layer of batter to the pan, enough to just coat the base. Using a rubber spatula after 15 to 20 seconds, you can gently work around the edges. If they do not pry up, the crepe is not ready yet-it can take 30 seconds to a minute. Once the edges come up, you can gently work the spatula under the crepe enough to peel it up and flip it over. The other side only needs a quick kiss from the pan, about 10-15 seconds. Set crepes aside. You can keep them under a warm, damp towel to keep them from drying out.

To make the cashew creme, add all ingredients to a high speed blender. The consistency should be that of sour cream, where it holds a dollop shape and spreads easily. If it’s too thick, add a tad more water, but definitely err on the side of caution- it’s not so simple to fix a too-thin creme.

To assemble, simply spread a layer of creme on a crepe, and wrap or fold however you prefer. Garnish with fresh fruit and edible flowers, if desired.

Are you a Francophile and crepe lover like me? What are your plans for the weekend? Probably something Superbowl related, but in my case, I will be studying, er… cramming for midterms!!

Talk soon, mes amours!

XO,

Alexandra

January 27, 2017

Sweet and Easy Date Paste

Today’s post is a fun one! (I know “date paste” sounds a bit questionable, but bear with me). It’s a quick, easy recipe that literally anyone can make. Honestly, it is next to impossible to make this wrong. All you need are Medjool dates (truly nature’s candy, as they are quite sweet and almost caramel-y), and water. So simple, right?

So, how bout them “all natural” sweeteners? There are so many refined sugar-free sweeteners floating around on the market (agave, coconut nectar, brown rice syrup, to name a few) but it’s so simple to make your own 2-ingredient date paste and keep it in a cute jar in the fridge to use whenever a recipe calls.

Plus dates are a good source of potassium, some B vitamins, and fiber, so they have an added nutritional benefit over white sugar and many other sweeteners in that regard. Really, what other sweetener is going to have some blood-sugar balancing fiber??

It’s important to remember that not all “natural” sweeteners are created equal. That natural halo can actually be misleading. Take agave nectar for example. It is highly processed and has been treated in a way that any beneficial compounds and enzymes are destroyed. Agave Nectar is not a sweetener that I recommend consuming on a frequent basis. Whenever we process a food product, the more likely it is that beneficial compounds are removed by the sheer nature of the processing (chemicals, heat, pressure, etc).

If keeping beneficial nutrients of food up (enzymes, phytochemicals, antioxidants) and the processing down interests you, this date paste is going to be your jam, er paste. Even dietitians like to have a sweet treat, and this is one ingredient that I like to have on hand to maximize the nutritional value of my homemade treats if I have the option. It’s rich, caramel-y, and holds up well in recipes.

Let’s cut straight to it and get to the no-brainer recipe!

Sweet and Easy Date Paste: Two ingredients, Refined Sugar-Free

1 cup Medjool dates, pitted and soaked 4 hours or overnight, soaking water reserved

1/4-1/3 cup reserved soaking water

Add dates and 1/4 cup of water to a high speed blender. Blend until smooth. If mix is too thick, add more water, one tablespoon at a time.

Yields about 1 cup

Fave ways to use date paste:

Stirred into tea lattes
Substitute for sweetener in baking recipes (quick breads, muffins, cashew cream)
Sweet element of marinades/dressings
Over banana ice dream
As a raw, vegan caramel sauce sub
Any recipe that calls for honey, coconut nectar, or liquid sweetener

Have you used date paste before? I would love to know if you try adding this to recipes. I’m always looking for recipe inspiration, so tag me on insta (@bouquetsandbaguettes) so I can see how you use it!

Have a fab week!

XO,

Alexandra

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