BUCKWHEAT OAT BARS WITH SPICED CRANBERRY-APPLE COMPOTE

There’s nothing more healing than holiday baking.  When the weather starts to drop & the christmas lights come up -  It’s my favorite time of year.  These oat bars are my new favorite holiday treat, easily eaten for breakfast, dessert or anything in between.  The cranberries make this extra festive for Winter weather and holidays, but you can use any kind of fruit compote (or preserve!).  For your Christmas morning, holiday gatherings and beyond…

buckwheat oat bars with spiced cranberry apple compote (gluten-free) makes 16-18 bars

• 1 cup gluten-free rolled oats

• 1/2 cup almond flour

• 1/2 cup buckwheat flour

• 2 teaspoons baking powder

• 3/4 teaspoon sea salt

• 1/2 teaspoon xanthum gum

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1 large egg

• 1/2 cup coconut oil or butter, melted and cooled

• 1/2 cup brown sugar or coconut sugar

• 2 tablespoons maple syrup

• 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote:

• 12 oz. cranberries

• 1 green apple, peeled and diced

• 2 inch piece ginger, peeled and minced

• 1 vanilla bean, de-seeded

• 3/4 cup filtered water

• 1/2 cup orange juice, freshly squeezed

• 3 tablespoons maple syrup

• 2 teaspoons orange zest

• Pinch of salt

Preheat oven to 375 degrees.

Make cranberry compote: add all ingredients to a large saucepan.  Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick.  Remove from heat to cool.

In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices. 

In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, and vanilla. 

Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough. 

Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly.  Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse.  Then sprinkle the top with the last amount of oat mixture.  

Bake for 25-30 minutes or until oat topping is browned.  Set aside to cool, then serve warm or chill before cutting into squares.

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

• 1/2 cup buckwheat flour
• 1/4 cup almond meal
• 1/4 cup millet flour
• 1/4 cup tapioca or arrowroot flour
• 1 teaspoon sugar
• 1/2 teaspoon xanthum gum
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter, chilled and cubed
• 2-4 tablespoons ice water
• 1 egg, whisked, for wash

Crumble:

• 1/4 cup rolled oats
• 2 tablespoons almond meal
• 1/4 cup chopped walnuts
• 3/4 teaspoon ground cardamom
• 2 tablespoons maple syrup
• 1-2 tablespoons unsalted butter, chilled + cubed
• Pinch of salt

Filling:

• 2 medium honey crisp apples, sliced thin
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup
• Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!

MEYER LEMON BUCKWHEAT TART

Lemons are my all-time favorite staple.  There’s not a moment I don’t have a large supply of lemons on hand, for dressings to lemon water and every meal in between.  Meyer lemons are more sweet & aromatic than the average lemon, making this tart dessert even more charming.

I love lemon bars & tarts as much as the next person, but I loved the idea of doing this with buckwheat flour for a little rustic touch.  The nutty flavor perfectly compliments the tart (& perfectly sweet) lemon curd.  If you can keep this addicting tart around, it's a real crowd pleaser.  

Meyer Lemon Tart with Buckwheat Crust (gluten-free) Serves 6

Meyer lemon curd (from david lebovitz) :

• 1/2 cup meyer lemon juice (about 2-3 lemons)
• 1/4 cup granulated sugar
• 6 tablespoons butter, chilled & cubed
• 2 large eggs
• 2 large egg yolks

Before juicing the lemons, zest 2 of them into a medium sized mixing bowl.  Set a fine mesh sieve over top & set aside.  In another medium mixing bowl, whisk together eggs & yolks.

In a saucepan, combine sugar, butter and lemon juice.  Warm over low heat, stirring often, until butter has melted.  Then, slowly whisk saucepan mixture into the whisked eggs, pouring in a thin, gradual stream.  

Once combined well, add mixture back to the saucepan over medium-low heat.  Whisk often, making sure to eliminate any lumps, until mixture begins to thicken and coat the back of a spoon., about 2-3 minutes (watch carefully!). 

 Then, immediately pour through the sieve, pushing all the curd through (use your spatula to scape the curd off the bottom of the bowl).  Whisk for about 30 seconds to one minute to eliminate any bumps & cool the mixture down.  Set aside to cool.

Buckwheat crust:

• 1/2 cup buckwheat flour
• 1/2 cup almond flour
• 1/4 cup arrowroot or tapioca flour*
• 1 teaspoon granulated sugar
• 1/2 teaspoon xanthan gum (or guar gum)
• 1/4 teaspoon sea salt
• 6 tablespoons butter, chilled and cubed
• 2-4 tablespoons ice water

Add first six ingredients in a food processor and pulse until combined.  Add chilled butter and pulse until flour becomes gritty, about 30 seconds.  Then, add one tablespoon of ice water at a time until dough begins to come away from the edge and take shape.  Shape into a 6 inch disk, dust with more tapioca flour and wrap in saran wrap.  Chill for 30-45 minutes.

Once dough has been chilled, let it rest for 5 minutes at room temperature.  Dust again with tapioca flour, and sandwich between two pieces of parchment paper.  Roll out your dough evenly until about 3 inches larger than your tart pan (I used a 9 1/2 inch tart pan).  

Remove top sheet of parchment paper, set down your tart pan (face down) in the middle of the dough, and very carefully flip - making sure your hands are on either side of the tart dish for support.  Very carefully remove the last sheet of parchment, trying to eliminate any tearing (which will happen, don’t worry).  

Once you remove the parchment, remove any excess dough hanging over the edge & gently press the dough into the tart dish.  If you had any tears in the dough, just pinch it together or add any extra dough to do some tart dough plastic surgery.    Continue doing this until the tart dough is even along all edges and smooth.  Chill in the fridge for another 25 minutes.  While you chill, preheat your oven to 375 degrees.

Once dough has chilled in your tart pan, poke a few holes in the crust with a fork, and parbake - I use a piece of parchment and dried beans/lentils as a weight.  Bake for 25 minutes, or until tart begins to slightly come away from edges.  Then, pour in the lemon curd and bake for another 8 minutes.  Let the tart come to room temperature, then chill for 30 minutes up to 24 hours (if you want to make ahead).

Homemade Whipped Cream:

• 8 oz. heavy whipping cream, cold
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners sugar

In a stand mixer, add heavy cream.  Whip on high speed, adding in vanilla & confectioners sugar gradually.  Beat until the mixture thickens and has a soft peak.  Serve over lemon tart with freshly grated lemon zest.  

*Note: Tapioca and arrowroot flours can also be referred to as arrowroot/tapioca “starch”.

 

THIS POST WAS ORIGINALLY SHOT FOR H&M !