Baklava Cake (paleo, grain free, egg free, dairy free, soy free, gluten free)

I've been dreaming about making this cake formonths now... I love Persian Baklava - the aromatic flavors of cardamom androsewater, mixed with the crunch of almonds and pistachios. Delicious. Afew months ago my aunt made what she called Baklava Cake, something I hadn't seen before. My husband of course ate it and loved it, and I watched patiently as he devoured a plate full of it. On two occasions.

My original idea was actually just to make a cake called "Honey Almond Cake" but then I thought I could go ahead and add in the extra spices and flavors and see how the Baklava Cake would turnout. Success! Now I totally understand that these flavors are notfor everyone- especially the American palate. So if you want to leavethem out, it's up to you, and you can just have the Honey Almond Cake and callit a day. Or you can just add less. The first time I made this I actually made it with Persian Saffron as well (my idea was actually "Saffron HoneyAlmond Cake!") which I appreciated, but I'll also leave that up to you ifyou're adventurous and want to add it in (it's also an expensive spice toacquire.)

The best news about this cake is that it’s reallysimple and easy to make. Because it is egg free I added in the Chia seed meal, and the Apple sauce adds sweetness and replaces butter. I used almond flourfrom Trader Joe’s in this recipe- it’s inexpensive which is helpful, but I also added the weight if you want to weigh and use your own almond flour. I’m sure blanched almond flour will be even lighter and more delicious.

This is my submission to October’s ‘Go ahead honey,it’s gluten free’ – Spiced Desserts that I’m hosting here on For the Love ofFood!

Baklava Cake
(gluten, soy, dairy, egg, grain free, and paleo)

½ cup organic applesauce(unsweetened-just apples)

1 Tbsp organic chia seed meal

1/3 cup - ½ cup honey(depending on your taste)**

½ Tbsp Rose Water

2 cups almond flour(Trader Joe’s)/7 ¾ oz/220 g

1 tsp baking powder

1 tsp cardamom powder

¼ tsp Celtic Sea Salt®

1 tsp of prepared saffron(optional)

**If you like it sweeter, you can also add in 1/4 cup Coconut Palm Sugar

Topping

Slivered almonds

Ground pistachios

Preheat oven to 350°F and grease either an 8” glass pyrex or an 8” parchment-lined pan.

If using saffron prepare: take ¼ tsp saffron threads and grind in a mortar and pestle. Add ½ Tbsp boiling water and let sit while you go on to the next step.

In mixer bowl, beat applesauce with chia meal onhigh for one minute stopping once to scrape down the sides and bottom.

Add honey, rosewater, and saffron (if using) andbeat until combined.

In a small bowl whisk together the dry ingredients:almond flour, baking powder, salt, cardamom, and baking powder. Add to mixer bowl and beat just untilincorporated. Stir once or twice with spatula/spoonula
just to make sure the bottom was mixed in.

Pour into preparedpan and bake for 30 minutes.

In glass pyrex

In parchment-lined pan

Top of cake should be golden and toothpick comesout clean.

Cool on cooling rack untilcool, slice in diamonds, and top with crushed pistachios and slivered almonds.

Enjoy with a nice hot cup of tea!

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Cardamom Rosewater Tarts (gluten, dairy/casein, soy, egg, grain free)

i'm actually still experimenting with this recipe, but it tasted so good this way that i thought i would go ahead and post it!  cardamom and rosewater are very common flavors in persian desserts and ones i'm familiar with, but they aren't traditionally used in desserts like this one so i was excited to give it a try. the cashews are nice and creamy and go well with the simple but aromatic flavors of the dessert.

for a crust feel free to play around with it or use your own favorite raw or baked crust. the first time i made it i soaked my nuts overnight, rinsed them and drained them.  the second time i made it i just used plain raw nuts (see below-option 1 and 2). if you dry them out or don't soak them the crust will be different in terms of texture but still really good either way.

Cardamom and Rosewater Tarts

Crust

1 cup raw pecans, soaked, drained and rinsed

6 medjool dates separated (~3/4 cup)

1/2 tsp vanilla

1/2 Tbsp Coconut Oil

Option 1: Using the soaked nuts- Place all ingredients in a blender or food processor and pulse until smooth.  place in a bowl in the refrigerator and chill until cool.

Option 2: Use dry nuts- Place all ingredients in a blender or food processor and pulse until smooth.  Take a few tablespoons and press into Silicone Cupcake Cups (I made 8 with mine) and place on a tray in the refrigerator to chill until firm. Remove gently from cups and fill with cream.

Option 3: I baked a few of my crusts in the Silicone Cupcake Cups and they turned out well. If you don't want them raw, bake (on a tray) at 350 degrees for approximately 15 minutes or until darkened and firm. Cool cups on a cooling rack. When cool, gently remove from cups and fill with cashew cream.  Note- I had tried with the soaked nuts in a regular cupcake tin and  they stuck, so beware!

Filling

1 cup raw cashews, soaked, drained, and rinsed

3 Tbsp Coconut Oil(melted)

3/4 tsp Cardamom Powder

1.5 tspRose Water

3 Tbsp Raw Honey

5 drops Vanilla Creme Liquid Stevia
 (optional)

1/4 tsp vanilla

1/8 cup water

Blend all ingredients until smooth and creamy- make sure no cashew bits are left.  Place in a bowl in the refrigerator and chill.  When the crust is cool, form into mini tarts/bowls and fill with the cashew cream.  Top with crushed pistachios if you like and enjoy with a nice cup of tea.

(makes approximately 8 small tarts)

Enjoy!

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Khoresh-e-Fesenjan - Persian Pomegranate Stew (Go Ahead Honey it's GF!)

**edited 12/28/09
[according to my google analytics page, this is my most popular recipe, and is searched for all over the world. so- i've decided to update it a bit with new pictures and tips and to submit it for January's Go Ahead Honey it's Gluten Free! theme of "Stews from Around the World." hope you enjoy!]

to continue my posting on 'food from my childhood' and things that remind me of home, i decided to post probably my favorite dish from childhood up until today- a persian stew made with pomegranate paste, called khoresh-e-fesenjan, or simply, fesenjan. i really must say, it is definitely not the most appetizing thing to look at, but the flavor is where it's at... a rich, hearty, and healthy stew; it is generally served over rice, but i don't see why it can't be over a potato or quinoa (i've had it over quinoa a number of times) or something like that. alone it's a bit strong and acidic, so would be a bit much to eat totally alone, but of course it's up to you.

the actual preparation is quite simple, but the flavor will really depend on your pomegranate paste. i have used a combination of pomegranate pastes (also called molasses). when using the Sadaf or Asmar brands (produced in Lebanon), I produced a lighter brown color. I prefer the combination of different pastes, with Cortas being my favorite because they can definitely differ in flavor. Cortas is more tart than others like Asmar's, so adjust the sweetness according to your taste. I also like the Golchin brand as well. In the pictures below I used a combination of Cortas and Asmar's (my favorite combo) which gave it the deep chocolate brown color and nice texture. note my "other options" at the end of the recipe- you can make it vegetarian and play around with the recipe a bit to your liking.

one other note- i use grated butternut squash in this recipe. my mom started adding it in for a couple of reasons- it's healthier, a natural sweetener, and it helps thicken the stew while it cooks. you don't really taste it at all, and it kind of melts away while it cooks. i love adding it in. i've also added in fresh baby spinach leaves as well on occasion for another vegetable option that also does not change the flavor.



Khoresh-e-Fesenjan
Persian Pomegranate and Walnut Stew

2 pounds chicken breast, cubed
1 Tbsp + 1.5 Tbsp grapeseed or other mild flavored oil
1/2 Tbsp salt
1 tsp pepper
1 tsp oregano
2 onions, chopped
1.5 cups walnuts, finely ground (measure before grinding)
3/4 cup pomegranate paste
2 cups chicken broth and/or water
1 cup grated or shredded butternut squash
2 Tbsp honey, coconut nectar, or coconut sugar to taste**

Directions:

-Brown your chicken in 1 Tbsp oil and sprinkle with salt, pepper, and some oregano. These spices are different than the ones listed above.
-Set chicken aside and heat the remaining oil in the same pot.
-Add chopped onions and sauté until soft.
-Add ground walnuts and continue mixing until light brown.
-Add pomegranate paste and let simmer a few minutes.
-Add your broth or water, the spices, and the butternut. Bring to simmer.
-Stir the chicken back in, bring to a boil, then lower to simmer for an hour or so. Taste and season again if needed, and add agave if too sour.

**depending on the sweetness of your pom paste, you might want to add a sweetener. i ended up adding 2 Tbsp to mine because it was pretty sour, but we still like it fairly tart. you should adjust it to your preferred flavor.

a few other options-

Meat: i use chicken breast in my fesenjan. you can use a whole chicken chopped up, or just your favorite parts. many persians like to make small meatballs, brown them and then add them in.
 
Vegetarian: you can take the meat out and instead add some fried eggplant in- the flavor is great. another veggie options is to instead of grated butternut, add cubed butternut squash, brown them, and add where it says to add the meat.

Nuts: walnuts are traditional, but you can always try mixing walnuts, cashews, almonds, etc. for a different type of flavor if you want.

The pictures below demonstrate the difference between pomegranate pastes:
the 1st was cooked with only Sadaf brand, and the second with the Cortas and Asmar combination.



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khoresh-e-ghaymeh lapeh (persian split pea stew)

i must say that my original reason for posting this recipe is because it was nice to finally measure the ingredients for this recipe... gheymeh, ghaymeh, however you would like to spell it is a persian stew that is usually served on top of rice. it's a savory and flavorful stew, yet fairly simple in its ingredients. this is based on my mother's recipe, who is quite against measuring anything in the kitchen and is a phenomenal cook, so we'll call this a collaborative effort. i'm hoping to preserve more of her wonderful recipes as time goes on...

anyways, this is also my submission for September's 'Go Ahead Honey It's Gluten Free!' challenge, who's theme this month is "slow food." it's hosted by the lovely naomi of straight into bed cake free and dried. now this 'stew' can be cooked as slow and as long as you want it! i cooked mine for about an hour and a half, but it can be longer or shorter-- the flavors really set in nicely when it's cooked a long time on low, blending the tomato with the rich spices.

the only ingredient in this dish that may be a bit harder to find is dried persian limes (pictured above.) most middle eastern grocery stores should have it though. if not, i'm sure the wonderful internet could supply some :) if you don't have them, plain lime juice can be added, but the flavor is just not as intense. you don't have to eat them when serving the dish, but i love them.


Khoresh-e-Ghaymeh Lapeh (Persian Split Pea Stew)




1 cup yellow split peas
1 lb stew beef, cut into small pieces (mine was about 2 1/4 cup chopped)
3 medium onions, chopped
6 Tbsp oil (olive, grapeseed)
5 Tbsp Tomato Paste
1 28 oz can Organic Crushed Tomatoes with Basil (i used Muir Glen)
2 tsp Turmeric
3 tsp Cinnamon (less if you don't like it that strong)
2 tsp Sea Salt
1.5 tsp black pepper
1 tsp Oregano
3 Dried Limes


Note: this recipe uses three pots/pans (trust me, it's worth the dishes). i refer to them as 'small pot' (for the peas) 'stew pot' (for everything) and 'saute pan' (a frying pan with sides and a lid-for cooking the meat).

1. First rinse your split peas and set to cook in 4 cups of water over medium heat in your small pot. The cooking time will honestly depend on the type of peas-- it really does make a difference. I think mine cooked in about 15 minutes, but watch it and check after 10, then 5, etc. etc. If they overcook they will turn to mush and will be a sad sight. They should be al dente, or almost soft. Don't add salt, or they won't cook! While they're cooking, skim the foam off and discard.

2. Boil hot water. Wash your dried limes and stab a few holes in them. Pour the hot water over your limes in a bowl and cover to let them soak and soften.

3. Meanwhile, while your peas are cooking, cook your chopped onions in 3 Tbsp of your oil in your large stew pot until golden but not overdone. Remove 1/3 of them and place in your saute pan where you will cook the meat.

4. With the other 2/3 of your onion still in the stew pot, add the can of crushed tomatoes as well as the tomato past to the onions. stir well. add a tsp of turmeric to the sauce. if your tomato sauce is unsalted, add some salt. bring the sauce to boil while you move on to the next step- the meat.

5. For the meat: While your sauce is simmering, heat the saute pan you just put the 1/3 of onions along with the other 3 Tbsp of oil. Add the spices (cinnamon, salt, pepper, oregano, turmeric) and beef. After a minute or two, add the limes (not the water) and cook until the meat is almost thoroughly cooked.

6. Add the meat and split peas to the sauce and stir well. turn the heat down to low and let simmer covered for an hour to two hours. taste periodically to see if you want to add any more salt, pepper, etc... it can get fairly thick depending on a variety of factors. if it's too thick for your taste you can add some water. i sometimes add some of the lime water that the limes were soaking in for some more flavor. While your stew is cooking, make your rice- persians use basmati, i made brown rice, so whatever you like.

enjoy!

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stuffed vegetables

i should really be ashamed of myself for having such huge breaks between my posts, but let's just say i've been "busy." between work, sickness, becoming a doctor, finishing work, traveling, moving, and still unpacking, i've been taking a lot of pictures of food but not ever uploading them. so! hopefully i will start to get back into my blog (especially now that i'm unemployed at the moment ;))

here is something i made fairly recently-- stuffed vegetables. in homage to my persian side, i make these once in a while, but everytime it's a bit different. i usually make them vegetarian, but this time i used some nice grass fed organic beef. my recipe is to feed a small army, because i always feel that if i'm going to put that much work into it, i should freeze some of the stuffing for a later meal. i ended up putting away two bowls in the freezer for later, and i'm happy i did so... you can stuff just about anything. in this recipe i stuffed peppers and green apples. you can also do butternut squash (my favorite), zucchini, yellow squash, potatoes, etc...

(as always, this is the basic recipe that i play with, so feel free to up the spices to the combo you're happy with!)






Stuffed Vegetables

2 cups basmati rice
2 cups yellow split peas
3 Tbsp chopped garlic
1 lb organic beef
1 jumbo onion, chopped
2 Tbsp coconut oil
3 Tbsp cumin
3 Tbsp coriander
2 Tbsp saigon cinnamon
2 Tbsp salt+2 Tbsp for rice
1 Tbsp pepper
1 Tbsp hot sauce of your choice (i used Nando's wild herb)
1-2 Tbsp italian seasoning (or your own herb blend)
1/2 bunch chopped cilantro
1 large can of diced tomatoes
4 Tbsp lime juice
1/8 cup flavorful olive oil
(optional: chopped parsley)
vegetables of your choosing

In a small pot cook your rice (i boiled down the rice with 2 Tbsp salt). In another small pot cook the split peas (no salt!). Skim the foam off as it develops on the top. While the rice and peas are cooking, chop your onion and saute in oil. Add the garlic and stir for a minute or two. Add the beef to the onions, along with all of the seasonings. Cook until the beef is done. In a large mixing bowl, mix together the cooked rice, peas, and beef. Add the tomatoes, hot sauce, lime juice, olive oil, and cilantro and mix well. Taste and add more seasoning to your liking.

For the vegetables:

If stuffing peppers, cut off the tops and stuff, then replace the top and stick toothpicks in to keep the top in place.

For apples, cut of the top, scoop out the insides with a spoon and stuff. I like to scatter the insides around the cooking vegetables in the pyrex to give some more flavor to everything.

Baking:

Preheat the oven to about 375F when you start stuffing the veggies. Spray olive oil on your pyrex. Arrange the veggies standing up on the pyrex, and add some of the juice from the diced tomatoes as well as the insides of your vegetables around the stuffed ones. You can also add some stuffing around the veggies too. Cover with foil and place in the oven for approximately 30 minutes. Uncover and roast another 10 minutes or so or until they are done. They will be very hot, so sit back and admire before digging in :)

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