Gluten-Free Raspberry Pistachio Frangipane Tarts

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As I’ve mentioned, I have a bit of a British Baking Show problem (is it a problem though if it leads to delicious food, high creativity, and beautiful treats?). It has inspired me A LOT lately. Choux. I’ve got an upcoming eclair recipe. I really wanted to try that one.

I also like pastry week. Some may know, pies and tarts are kind of my all-time favorite thing to bake (hence my company being called P3: Polifroni PIES and Pizzas). I was really intrigued with the frangipane. It’s not something you see a lot here in the Midwest, actually I have never seen one offered anywhere. No restaurants. No bakeries (which there are a lack of actual bakeries in my town-not the premade and just-bake. Those do not count). So my experience with frangipane only comes from TV and then searching for it on Pinterest.

Last summer I made my first frangipane for a market. It had a lovely rhubarb lattice on top (pictured below). The feedback was a success. Most gave me a clueless look when I said there was frangipane underneath the rhubarb. But they were all pleasantly surprised that they liked the flavor.

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Plantain Granola

095I have been on a bit of a plantain kick lately. Really I think I like the adventure of working with something new. When I told my friends I need to bake my plantain last week for my market they said, “whatever that is.” Even at work (a bakery), although, they’d heard of a plantain, none of them had any experience with one. Are they sweet? That is generally the first question. They look like bananas, so I think our first instinct is to think they would then taste like bananas. They are definitely starchier. And their peel is harder. You’ll have a hell of a time just trying to peel a plantain. I make two slices. All the way from top to bottom on both sides (sometimes they require four cuts). As I was prepping for my menu, I always wan to put granola. Maybe because my Grandma Paulin is notorious for awesome granola. Maybe because I like to think of hiker, travel/adventure, on-the-go, breakfast variety foods. So here is what I have come up with for a nice little change in granola!

Plantain Granola

  • 1 Plantain
  • 1 tbsp coconut oil
  • Sea salt
  • 1 cup almonds
  • 1 cup pecans
  • 1/2 cup walnuts
  • 1/4 cup unsweetened coconut flakes
  • 2 tsp cinnamon
  • 5 dates
  • 1/3 cup Enjoy Life Chocolate Chunks (if I were making this to hike in hot weather, I would probably omit this one)

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Bliss Balls

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I had some dates stored in the frig for some reason, so I decided to do something about them. Naturally I just started mixing things and letting them happen. The results were these chewy, nutty balls. They were easy to make and pop in your mouth. Good for a trail!

Bliss Balls

PB Cheesecake Peach Crumble

009What do you do when someone gives you a load of peaches? Well you feature a week’s worth of peach recipes of course! Let’s begin with a crumble. I took a recipes which called for oats and decided to swap them for chopped almonds and coconut. While we’re at it let’s put an almond butter cheesecake bottom since you have the ingredients and since we’re making this is in celebration of an anniversary (note this part is optional, feel free to cut it out and just make a Peach Crumble). Why not, it could be an interesting combination.

PB Cheesecake Peach Crumble

PB Caramel Brownie Pie

005This is probably one of the tastiest things I have made! It started out as just plain almond butter ice cream, then my usual yearnings to be more creative kicked in. But what flavors to incorporate? Do I add chocolate? Do I make an ice cream cake? Do I add cookie chunks? I took the tough questions to my grandma. Boom, next thing you know I’m whipping up a brownie pie crust and acquiring the ingredients to make the Urban Posers Caramel. The end product was this delicious moan-worthy pie! It’s rich and refreshing in this summer heat.

Brownie Pie Crust:

Turtle Cookies

Turtle CookiesThis is one of my favorite recipes I posted last year when I did a 30 Day Recipe Challenge. I personally like that caramely-chocolately combination. They were absolutely delicious and were a complete hit! Freeze the caramel candies alone and you’ll be satisfied. Same thing with the ganache, I used it in multiple recipes from little chocolate treats to a s’mores pie!

Cookies

  • 2 1/2 cup almond flour
  • 2 tbsp almond oil
  • 4 tbsp maple
  • 1/4 tsp sea salt
  • pecans

Caramel Candies Continue reading “Turtle Cookies”