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Coconut sugar

Ginger and Black Peppercorn Hot Tea Recipe

October 8, 2014

This hot tea combines ginger and black peppercorns for a slightly spicy drink that will warm you up. A recipe I learned from friends while living in Brazil, it is a non-alcoholic twist on the Quentão we used to drink there during the winter.  

Ginger and Black Peppercorn Hot Tea Recipe | Fake Food Free

During one of the Julys we spent in Brazil, I helped a friend host a party for her English students and she made this tea. I know what you are thinking — hot tea in July? But remember, U.S. summer = Brazil winter, and where we were in the south, it did get pretty fall-like.

It is a non-alcoholic version of the warm wine drink, Quentão, that is enjoyed during Festas Juninas celebrations. This drink, often described as a mulled wine, was made in large volumes with very, um, affordable wine and often cachaça so it’s surprising that I liked it, but the spicy flavor of the fresh ginger won me over. 

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Nectarine Coconut Peanut Flour Scones Recipe

July 24, 2014
Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com
 
 
After Tuesday’s pork chop post, I decided to switch gears with my peanut flour experiments and try something sweet and baked.

 

Scones remain my favorite type of pastry and recipes for them are also very easy to play around with. While breads and cakes can be tricky for getting the right rise and texture when mixing in alternative flours, scones are much more forgiving.

 

Peanut flour in scones creates delicious results. Even if you modify a recipe just a little by adding some, it gives them a lighter, crumbly texture and that expected mild nutty flavor.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 

For these scones, I modified a recipe from my book and I decided to incorporate coconut flour in this mix. It is another ingredient I’ve been testing out lately. If you haven’t used it, know that it has a bit of a grainy texture that really comes through when a baked good is warm. Once it cools, I find the density, texture and flavor it adds to be a winner. Just don’t expect these to be exactly like a standard bakery scone made with all-purpose flour.

 

They are delicious in their own unique way.

 

I kept some whole wheat flour in the mix to help with the binding and then studded the whole dough with chunks of sweet white nectarines and finely shredded coconut. Once they are out of the oven, let them cool completely before serving and handle carefully to prevent crumbling.

 

Nectarine Coconut Peanut Flour Scones

 
Makes: 8 scones

 

½ cup coconut flour
½ cup 28% light roast peanut flour
¼ whole wheat flour
2 tbsp unsweetened medium shredded coconut
2 tbsp coconut sugar
2 ¼ tsp baking powder
¼ tsp salt
¼ cup cold unsalted butter, cubed
2 small white nectarines, pitted and chopped
½ cup half and half
1 tbsp raw sugar

 

Preheat the oven to 400 degrees F.

 

In a large bowl, stir together the coconut flour, peanut flour, whole wheat flour, coconut, coconut sugar, baking powder and salt.

 

Add the butter and use a pastry blender or two knives to incorporate the butter into to the flour until it is well distributed and in pea-size pieces.

 

Gently stir in the nectarines. Add the half and half and stir until a dough forms. Shape  it into a ball and place it on a greased baking sheet, or a baking sheet lined with a silicone mat.

 

Press the dough into a circle with about a 6 ½-inch circumference.  Spread the raw sugar over the top and gently press it into the dough.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 

Use a dough cutter or knife to cut it into 8 equal pieces (like a pie).  Bake for 12 to 14 minutes until the edges begin to brown and scones are firm.

 

Remove from the oven and let cool completely before removing from the baking sheet to serve.

 

Nectarine Coconut Peanut Flour Scones Recipe | fakefoodfree.com

 
Disclosure: I was provided samples of peanut flour from Golden Peanut Company. I was not required to post about them and received no compensation for doing so. 
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

Ginger Molasses Cookie Bars Recipe

December 13, 2013

I can’t get enough of ginger flavored treats during the holiday season. These cookie bars are a recreation of one of my favorite cookies made with fresh ginger and molasses!

 Ginger Molasses Cookie Bars | Fake Food Free

This past summer, I discovered my favorite cookie. It’s sold at Blue Bottle Coffee in Oakland. I’ve always been a fan of gingerbread-like desserts, but this cookie takes it to a new level. It’s made with fresh ginger and ground black pepper. It’s slightly crunchy on the inside, but soft and chewy on the inside. Darn near perfect when it comes to cookies.

When I tried it, the idea of both fresh ginger and black pepper in a cookie were new to me. I’ve wanted to try making something similar ever since. I think creating the right cookie texture is going to take me much more practice than I am able to commit to this holiday season, so I went the easy route and incorporated the flavors into a bar.

It’s certainly not an exact replica, but for someone who can’t get enough gingerbread this time of year, these chewy, spicy cookie bars hit the spot.

Ginger Molasses Cookie Bars

Makes: 16 bars

Ingredients

1 cup unsalted butter, softened
1/3 cup coconut sugar
1/3 cup + 1 tbsp turbinado sugar
2 tbsp molasses
1 large egg
½ tbsp grated fresh ginger
1 cup white whole wheat flour
½ tsp baking powder
¼ tsp salt
¼ tsp ground black pepper
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground clove

Prep

Preheat the oven to 350 degrees F. Grease an 8 x 8 inch baking pan lightly with unsalted butter.

In the bowl of a mixer fitted with the paddle attachment, add the butter, coconut sugar and 1/3 cup of the turbinado sugar. Cream together on medium to medium-high speed, about 2 minutes. Add the molasses and mix for about 30 more seconds, scraping the sides of the bowl as needed.

Add the egg and mix 30 more seconds. Mix in the fresh ginger.

In a small bowl, stir together the flour, baking powder, salt, pepper, cinnamon, nutmeg and clove. With the mixer on low, gradually add the dry ingredients. Increase the speed to medium and mix just until all ingredients are combined.

Transfer the cookie dough to the prepared pan and spread evenly with a spatula. Sprinkle the top with the remaining 1 tablespoon of turbinado sugar.

Bake for 18 to 20 minutes, until the edges begin to brown and a toothpick inserted in the center comes out clean. Let cool completely and cut into 16 bars.

Ginger Molasses Cookie Bars | Fake Food Free

 

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

 
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