CHESTNUT THUMBPRINT COOKIES

I love the few moments when you come across an inspiring recipe and miraculously have all of the ingredients on hand.  Since I can be somewhat of an impulsive baker, adapting a recipe so that it's unrecognizable just so I can make it immediately, the recipe for Jam Sunflower Thimbles was a perfect fit.  Green Kitchen Stories is a site I've admired for years, but sadly never made a recipe from.  I decided to adapt this lovely recipe using chestnut flour, a beloved new ingredient I cannot stop using.  Luckily, these "cookies" are healthy enough where you won't feel too bad binging, and I promise you won't be able to stop yourself either.

CHESTNUT SUNFLOWER JAM THIMBLES (Gluten-free, Dairy-free) Makes 12-15 cookies

• 1 cup chestnut flour
• 1 cup almond flour
• 1/2 cup oat flour
• 1 1/2 tablespoon arrowroot starch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil or butter
• 1/3 cup maple syrup
• 2 eggs
• 2/3 cup sunflower seeds, finely chopped
• 1/2-3/4 cup of your favorite jam or preserve (I used a combination of apricot, red fruit & quince)

Preheat your oven to 350 degrees.  Combine first six ingredients.  Whisk together until well combined.  In another mixing bowl, stir together coconut oil, maple syrup and eggs.  

Add wet ingredients to dry, mixing well with hands to combine.  Chill dough for 20-30 minutes. 

Add finely chopped sunflower seeds to a small mixing bowl.  Once dough has chilled, take about 1 heaping tablespoon of dough and roll around to coat in sunflower seeds on all sides.  Use your thumb to puncture the dough and fill in with your favorite jam or preserve.  

Add cookies to a parchment-lined baking sheet.  Bake at 350 for 12-15 minutes or until golden brown and holds shape.  Let cool for 15 minutes or so, then enjoy!  These are great as a sweet treat or a protein-packed afternoon snack ;)

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS

In case you've missed what's ON THE MENU at Clementine Daily:

It’s cold out there, and I'm finding myself gravitating towards warming, comfort foods.  To take the edge off this Winter chill, I’m making this spiced lentil & carrot soup.  The crispy chickpeas give this that fancy touch & life we need for these cold-weather months.

SPICED RED LENTIL & CARROT SOUP WITH CRISPY CHICKPEAS (SERVES 4)

For Chickpeas:

• 15 oz. chickpeas, drained and rinsed
• 1 teaspoon olive oil
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• Sea salt to taste

For Soup:

• 2 tablespoons olive oil
• 1 sweet onion,
• 3 garlic cloves, minced
• 1 cup red lentils
• 32 oz. vegetable or chicken broth
• 1.5 lb. carrots, skinned + chopped
• 1/2 teaspoon cumin
• 1 teaspoon parsley
• Sea Salt to taste

Preheat your oven to 400 degrees.  Add 2 can of drained chickpeas to a large mixing bowl.  Add cayenne, cumin, coriander, sea salt and a drizzle of olive oil.  Stir to coat, then add to a foil-lined baking sheet.  Roast for 35-45 minutes or until browned & crispy.

In a saucepan, add olive oil, over medium high heat.  Add onion and garlic, stirring for 5-7 minutes or until softened.  Add chopped carrots and stir together for another 5 minutes or until carrots begin to soften.  Then, add broth, herbs and lentils.  Bring to a boil, then reduce to simmer and cover. 

Cook at a low simmer until carrots are tender and softened.  Then, using a food processor or blender, puree mixture until smooth.  Top with roasted chickpeas and a pinch of cayenne.

GLUTEN-FREE THANKSGIVING

How was your Thanksgiving?  Mine was filled with the usual binge-baking and food-hoarding, just as I like it.  Never have I purchased so much food all measured in pounds.  Two pies, six dishes and 7 guest later, we had Thanksgiving.  

WILD MUSHROOM GRAVY   (Gluten-free)

1 1/2 cups shiitake mushrooms, diced

3 cups cremini mushrooms, diced

2 cups baby bella mushrooms, diced

1 1/2 cups porcini mushrooms, diced

1 1/2 cups oyster mushrooms, diced

3 shallots, minced

2 tablespoons marsala wine

1 tablespoons butter (reserve 1T)

3 springs thyme, de-stemmed

3 sage springs, minced

3 cups vegetable broth

3 tablespoons sorghum flour

1/3 cup tapioca starch

1 teaspoon maldon sea salt

1. Combine butter, mushrooms and shallots in a large skillet.  Cook on medium heat for 7-10 minutes before adding the marsala wine and herbs.  Continue cooking this mixture until reduced.  Set aside.

2.  In a large saucepan, add tablespoon of buter and flour.  Whisk together for 2-3 minutes before adding broth and salt.  Once broth heats up, add mushroom mixture.

3.  Add tapioca starch in small amounts and stir well.  Cook over low-medium heat and reduce for 15-20 minutes.  Once mixture thickens, either serve warm or puree using a hand blender until desired texture.

ROSEMARY AND CHESTNUT STUFFING WITH LEEK, FENNEL AND MUSHROOM     (Gluten-free)

1 carton baby bella mushrooms, diced

1 leek, sliced thin

1/4 cup fennel, diced

6 slices millet bread, cubed

6 slices other gluten-free bread (see note*)

2 large carrots, diced

6 celery stalks, diced

5 shallots, minced

1 cup chestnuts, halved

3 garlic cloves, minced

1 cup vegetable broth

4 tablespoons butter

3 tablespoons olive oil

4 sage leaves, minced

4 sprigs rosemary, minced

4 sprigs thyme, de-stemmed and minced

Maldon sea salt to taste

1.  Add cubed bread to a baking sheet lined with parchment paper.  Drizzle bread with olive oil and bake at 400 degrees until golden and toasted.

2. While bread toasts, combine butter, garlic, shallots and leek until softened.  Then, add carrots, celery, fennel and mushrooms to the mixture.  Cook over medium heat until tender.

3.  In a large bowl. combine toasted bread and vegetable mixture with chestnuts, broth and seasoning.  Mix well and add to deep baking dish.   Bake for 40-45 minutes or until golden and tender.

*I used Gluten-free Girl’s homemade brad with rosemary for the 2nd bread in this stuffing.  I would also recommend something from Udi’s Ancient Grains line.

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ROASTED BRUSSEL SPROUTS WITH WHOLE-GRAIN MUSTARD, GARLIC AND TOASTED HAZELNUTS

(Gluten-free / Vegan)

7-8 cups brussel sprouts, sliced thin

4 garlic cloves, minced

1/2 cup Maille Old-style Mustard (or other whole-grain mustard)

2 tablespoons balsamic vinegar

2 lemons, juice and zest

3/4 cup hazelnuts, chopped

1 teaspoon maldon sea salt

1.  To make the dressing: combine garlic, lemon, oil, salt, mustard and vinegar in a mason jar and shake well.  In a large bowl, combine dressing with sliced brussels.  Mix well and spread evenly on a large baking sheet lined with parchment paper.  Bake at 400 degrees for 45-55 minutes or until crispy and browned.

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ROASTED ROOT VEGETABLES WITH BROWN BUTTER, SAGE, ROSEMARY AND THYME   

(Gluten-free)

1 celeriac, skinned and cubed

1 large bunch of carrots, diced

3-4 parsnips, cubed

4 cups pumpkin or kabocha, cubed

3 garlic cloves, minced

4 sprigs rosemary, de-stemmed and chopped

4 sprigs of thyme, de-stemmed and chopped

4-5 sage leaves, minced

4-5 tablespoons of butter

Maldon sea salt, to taste

1.  Preheat oven to 400 degrees.  Add butter to saucepan and cook over low-medium heat.  Cook until the butter smells nutty with brown flecks.

2.  Add all prepared vegetables to extra-large baking sheet.  Drizzle brown butter evenly (make sure to scrape all the brown bits out!) and top with fresh herbs.  Season with sea salt and bake for 45-50 minutes or until softened and tender.

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MAPLE, CRANBERRY & SWEET CHERRY PIE WITH WALNUT, OAT CRUMBLE      (Gluten-free)

Crust (Adapted from Artisanal Gluten-free Cooking):

2 1/4 cup gluten-free all purpose flour (I used Bob’s)

6 tablespoons butter, frozen

2 teaspoons apple cider vineegar

1/3 cup cold water

1 egg

1/2 teaspoon maldon sea salt

Whisk together flour and salt before grating 1 stick of butter into the mixture.  In another bowl, mix together egg, water and vinegar.  Make a well in the flour and pour in the wet ingredients.  Mix by hand until dough forms.  Divide into 2 pieces and chill for 30 minutes.

Filling:

3 cups cranberries, whole

4 cups frozen sweet cherries, thawed and drained

1/3 cup tapioca or arrowroot starch

2 tablespoons maple syrup

2 tablespoons brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

Combine cranberries, cherries, vanilla and maple syrup in a large bowl.  Add starch, brown sugar and cinnamon until well combined. Take dough out of the oven.  Roll out and form crust into a greased pie dish.  Add filling to pie crust and set aside.

Topping:

1/2 cup gluten-free oats

1/2 cup walnuts, chopped

1/2 cup almond meal

1/4 cup gluten-free flour (I used sorghum)

1/2 cup brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

6 tablespoons butter, frozen

2 tablespoons maple syrup

Combine walnuts, oats, almond meal and flour in a large bowl.  Whisk in sugar, cinnamon and nutmeg.  Grate in frozen stick of butter.  Drizzle in maple syrup and combine until crumbly.  Add mixture to the top of pie and bake for 45-50 minutes at 375 or until crust is browned and fruit is bubbling.

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SALTED CARAMEL APPLE AND PEAR PIE WITH ALMOND CRUST            (Gluten-free)

Crust: (Adapted from La Tartine Gourmand)

2/3 cup sorghum flour

1/3 cup tapioca starch

1/3 cup almond meal

2 tablespoons brown sugar

1 1/2 teaspoons xanthum gum

6 1/2 tablespoons cold butter, diced

1 egg

1 tablespoon water

Pulse first five ingredients together in a food processor.  Add butter and pulse until crumbs form.  Then, add egg and water until dough comes away from the bowl.  Divide into 4 flour-dusted balls, cover in syran wrap and chill for 2 hours.

Filling:

2-3 large honeycrisp apples, sliced thin

2 large bosc pears, sliced thin

3 tablespoons butter, melted

2 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

Freshly grated nutmeg

Once dough is chilled, roll out and for crust in a greased pie pan.  Fan out pears and apples in an overlapping “galette style”.  Brush melted butter as you set the fruit, drizzling in granulated sugar evenly over each layer.  Reserve a small amount of butter for the crust and coat with brown sugar.  Bake the pie at 400 degrees for 35-40 minutes or until crust is browned and fruit is bubbling.

Caramel:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1 1/2 teaspoon maldon sea salt

Cook the sugar and water together over low heat until dissolved.  Add butter and bring to a low boil.  Continue cooking at a low boil until mixture turns a deep, brown color. It may take a while, but be sure the heat isn’t too high as it will be ruined if it begins smoking.  Stir is sea salt.  Once pie is baked, drizzle caramel topping over pie and top with more sea salt.