Irish Tea Time Seed Cake...

When it comes to traditional Irish baking the only thing I ever seem to hear about in North America is Irish Soda Bread. Now I love Irish Soda Bread as much ad the next person but there’s way more to Irish baking then just that! So forget all your Soda bread recipes today and make this delicious tea cake instead. Seed cake as it’s known utilizes one ingredient that I would never have thought ot put into a sweet dessert, caraway. In fact I rarely use Caraway anyway even though I like it, it just never seems to feature in anything I make, so I was particularly interested to see how this cake would turn out.

Seed Cake is apparently a long standing feature of Irish baking and is - or was - particularly common in rural and farming communities. It’s perfect for tea time because it’s packed with flavor, yet it’s light, moist and only mildly sweet. Though you could also serve It for a light dessert perhaps alongside a scoop of vanilla coconut milk ice cream. However you decide to serve it, you must give this cake a try, trust me when I say that the caraway lends a really magical element to the cakes complexity. In fact I enjoyed the flavor combination so much I think I just might use caraway in my baking more often.

Irish Tea Time Seed Cake 

1 C Unbleached All Purpose Flour
1 C Whole Wheat Pastry Flour
½ C Earth Balance slightly melted
½ C Raw Sugar + ½ Tbsp
2 Tbsp Ground Flax Seed - Mixed with 6 heaping Tbsp Water until frothy
1 tsp Baking Powder
2 tsp Ground Caraway + 1 tsp
1 tsp Ground Cinnamon + ½  tsp
1/4 tsp Ground Nutmeg + 1/4 tsp
3 Tbsp - 1/4 C Unsweetened Almond Milk (Depending on consistency)

- Preheat the Oven to 350'F

- In a large bowl mix the flour, baking powder, and spiced together.

- In a separate bowl cream the Earth Balance and sugar using an electric hand mixer on high-speed. Once creamed beat in the flax seed/water mixture.

- Make a well in the center of the dry ingredients. Pour the wet into the dry and mix with a wooden spoon until thoroughly combined.

- Add three Tbsp of Almond Milk to make a smooth consistent batter. It shouldn’t be wet, but it shouldn’t be too dry either. If it looks a little stiff add additional almond milk up to 1/4 C.

- Pour the batter into a greased loaf pan or small cake pan. Then evenly sprinkle ½ Tbsp of sugar, along with 1 tsp of caraway, ½ tsp of cinnamon , and 1/4 tsp nutmeg over the top.

- Place in the oven and bake for 45 minutes to 1 hour until a toothpick inserted into the center comes out dry and the top is a nice golden color.

- Enjoy with tea in the afternoon or as a dessert after an Irish inspired dinner!

*** Note - Traditionally Seed Cakes contain whole Caraway seeds, both in the cake and on top of the cake. I however did not have whole Caraway seeds just ground. If you do have whole Caraway seeds or would prefer to make it with them use roughly 1 Tbsp of Whole Seeds in the cake with another ½ Tbsp of seeds sprinkled over top. Or more or less depending on how you feel about Caraway.***

Roasted Chili Lime and Indian Spiced Chickpeas...

Garbanzo Beans or Chickpeas as they’re also called are my hands down favorite bean ever! Well, I love other beans of course, and If I had to pick I’d say black beans, lima beans and edamame are right up there with chickpeas but chickpeas were the first bean I fell in love with so they’d always hold a special place in my heart.

I truly love them in anything. Soup, chili, stew, salad, sauteed with greens and other veggies. In rice, cous cous, or farro dishes, obviously as hummus. I love them in traditional Indian, Middle Eastern and Hispanic dishes, I just love, love, love them. They are probably the bean I buy and eat most frequently but sometimes - if you’re like me - you don’t want to go through the whole rigamarole of making something just to enjoy the one ingredient you love. Am I right? Now, I am no stranger to eating chickpeas right out of the can, I do it often, and it’s delicious, but some days you jsut need a little more than that, but you want something less than a meal. Well roasted snack chickpeas are just the thing!

Roasted Indian Spiced Chickpeas

Now roasting chickpeas isn’t exactly a new idea, so I can’t take credit for it. I’d seen mention of it before in magazine’s and online articles that connected to ‘healthy snacking’ though always intrigued by the idea I’d never actually thought to do it until last week. By then the recipes I’d previously seen were distant memories but roasting chickpeas seemed an easy enough task. All I needed to do was decide what flavorings I wanted to use. In the end I decided to go with a Mexican inspired flavor, and an Indian inspired flavor. Since they are two of my favorite types of cuisine and both traditionally use chickpeas it seemed a no-brainer.

Chili Lime Roasted Chickpeas

I was so impressed with the finished result. Not only do these things cook up fast, but they’re delicious! Absolutely-freaking delicious. They’re a truly healthy snack, and hearty too. The perfect thing to munch on pre-dinner when you usually reach for the sweets. They’re great served hot out of the oven or at room temperature, and truth be told they’re not half bad cold either. Bring a batch to your next BBQ or pot-luck and stick them on the snack table beside the chips, dips, pretzels, and party mix. They’ll be a sure fire hit.

Roasted Chickpeas 2 ways
(Cooking Instructions are the same for both)

Chili Lime Roast Chickpeas

1 15oz can Chickpeas
1 ½ Tbsp Lime Juice
½ Tbsp Agave Nectar
3/4 tsp Chili Powder
3/4 tsp Ground Cumin
Sea Salt

Indian Spiced Roast Chickpeas

1 15oz Can Chickpeas
1 Tbsp Lemon Juice
½ Tbsp Agave
½ Tbsp Olive Oil
3/4 tsp Curry Powder
3/4 tsp Gram Masala
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
Sea Salt

- Preheat oven to 400'F

- Drain and Rinse Chickpeas, then pat dry. Try to get them as dry as possible, before transferring them to a bowl.

- In a separate small bowl whisk together all flavor ingredients, both liquids and spices.

- Pour over the chickpeas and stir until thoroughly combined.

- Spread chickpeas in a single layer over a parchment lined baking sheet. Bake for 10-15 minutes then stir and bake another 10-15 minutes until chickpeas are brown and crispy.

- Remove from oven and transfer to a serving bowl, serve hot or refrigerate in an airtight container for later.

*** Note - For an Oil-Free version of the Indian Spiced Chickpeas Omit Olive Oil and use Lemon Juice or Tamarind Paste instead.***

PS: This probably goes without saying but if you decide to make both flavors at once do not put them on the same baking sheet. Use two different sheets!

Blueberry Almond Bliss With A Banana Twist Smoothie...

There are few things better then a delicious, nutrient dense smoothie to kick-start your day; but they’re also a great way to give you a little extra push in the mid to late afternoon when you’re starting to feel that drag. The following recipe is a variation on a smoothie I generally like to make after a sweaty mid-afternoon workout. I get that sweet taste that I crave along with a good pump of protein, fiber, enough carbohydrates to re-energize me, and enough potassium to replenish me. You can drink this for breakfast if you like to give your morning an added boost, but I really recommend trying it after a workout.

It is a truly good source of a whole slew of nutrients. The blueberries and almonds alone provide you a whopping 39% of your daily fiber, 12% Iron, 10% Calcium, 9% Potassium, 8% Carbohydrates, 2% Vitamin A, 4% Vitamin C and 6g of protein. Adding in one medium to large sized Banana adds an additional 10-15% fiber, 15-20% Potassium, 20% vitamin C, and 35% vitamin B6. Not to mention Potassium is one of your bodies most important electrolytes helping to aid in the normalization of blood pressure, heart function, and fluid balance. It’s for this last reason that I strongly believe this to be a particularly excellent smoothie to sling back after a workout. It’ll go a long way in helping you to replenish all that fluid you lost though your sweaty exercise regime.

Another added bonus of drinking this in the afternoon is you’ll be able to healthfully stave off those pre-dinner hunger pains. With your belly full and your nutritional needs met you won’t be running to the pantry for that bag of chips and a "diet" coke, that’ll only make you more hungry, bloated, and lethargic all while contributing to the excess bunching around your mid-section.

Blueberry Almond Bliss With A Banana Twist Smoothie

2/3 C unsweetened Almond Milk
½ C water (or as needed to thin)
3/4 C Frozen Blueberries
1/3 C Raw Almonds **
1 Medium Sized Banana
1-2 Packets Stevia (optional)
Generous dash of cinnamon

- Place Almonds and Almond milk in high-speed blender and let soak for a few minutes while you get together your other ingredients or tidy up a bit.

- After about five minutes or so add in blueberries, banana, cinnamon and quarter cup of water. Blend on high for 30 seconds to 1 minute or until everything is smooth.

- Check for consistency and sweetness. If too thick add another quarter cup of water. If not sweet enough add stevia to taste.

Enjoy in peace and quite, while reading a good book, or catching up on the weeks e-mail. You could also enjoy garnished with a handful of fresh blueberries.

*** Note - If you want to lower the calorie content of this smoothie or you simply don’t want to be overwhelmed by almond goodness, you can opt out of using the almond milk and use water instead. The smoothie won’t be quite as creamy but it’ll be just as tasty. Keep in mind though that if you do use the Almond milk, there is added nutritional benefit to it as well. Of course nutrient content will vary from brand to brand depending on what and how much it’s been fortified. The brand of unsweetened Almond milk that I use however had 25% Vitamin D, 50% Vitamin E, 20% Calcium, 2% Iron, 10% Vitamin A, 4% fiber, 5% Potassium, and 1g of protein for every 1 Cup serving!! ***

*** Raw nuts will yield a smoother result that’s milder in flavor, however if you prefer you can use roasted almonds as long as they are unsalted***

Super Multi-Purpose Cereal Bar....

Rice Krispies Squares - or Rice Krispies Treats as they are commonly referred to in America - are a universally loved junky snack food of children, and is it really any surprise considering children are exactly who they were invented for? A little interesting history here that you may not be privy to is that Rice Krispies Squares were invented by the Home Economics Department of the Kellogg Company as a fund-raising idea for the Youth centered group Camp Fire Girls sometime in the 1920's. The treats originally consisted of Rice Krispies Cereal, melted butter, and melted marshmallows, and their sweet, sticky, yet crunchy texture was apparently an instant winner. Now I don’t know about you, but marshmallow’s to me have always tasted a bit like chalk. That’s not to say I didn’t appreciate Rice Krispies Squares as a kid, they just weren’t my favorite, and since becoming an adult I can’t recall the last time I actually ate a ‘traditional’ Rice Krispies Square.

Since the 1920's many variations on this quick and simple recipe have surfaced, and now I throw my hat into the ring with my slightly healthier, much tastier, protein packed, yet still a bit junky concoction.

Super Cereal Bar

Dry Ingredients

2C Puffed Brown Rice Cereal (I used Nature’s Path, but you can use anything, even actual rice krispies although read the ingredients list because in some countries rice krispies are vegan and in some countries they are not)
1 1/4C Rolled Oats
1/3C Ground Flaxseed
1/4C Sesame Seeds
1/4C Hemp Seeds
1/2C Dried Cherries
1/4C Sweet Cacao Nibs (Optional)
Dash Cinnamon
Smaller Dash Nutmeg

Wet Ingredients

3/4C Organic Peanut Butter
1/3C Brown Rice Syrup
1tsp Vanilla Extract
1tsp Almond Extract
1-2tsp lemon juice
1Tbsp Maple Syrup

- Toss all dry ingredients into mixing bowl and stir to combine.

- Heat a small pot over medium low heat, then add wet ingredients, stir constantly until mixture becomes smooth and warm.

- Pour wet mix into dry mix, fold in and stir until everything is combined and sticking together. ***Note you may need more wet ingredients at this point. You don’t want the mix to be wet and gooey but you do want it sticking. If it’s still dry and crumbly and there’s still a lot of loose ingredients in the bottom of the bowl add another quarter to half cup of peanut butter, and another quarter brown rice syrup to the pot with a dash of extract and lemon juice, stir till smooth and then add once more to the dry ingredients. ***

- When everything is sticking together nicely grease a square or rectangular pan, then press mixture evenly into it. Once mixture has been evenly pressed into pan, cover with parchment paper and refrigerate for 45 minutes to 1 hour. Cut into squares, or desired shapes and enjoy. Will keep in the fridge for 1-2 weeks.

These things are seriously good! I’m telling you, and the greatest thing about them is you can really play around with the ingredients. You could add any kind of seeds you want, you can add any dried fruit that you want, and you don’t have to use peanut butter. You could use almond, or cashew or any nut butter really.
Though I do recommend trying it my way once, as they are very, very tasty!

The other thing I love about these bars is that they can be eaten as a breakfast, a snack, or a desert. They’re perfect for if you need to bring food on a long drive, perfect to bring camping or hiking, and they’re a great ‘on the go’ food. You gotta love a treat that’s multi-purpose right?

Enjoy!!