healthier

Bready or Not Original: Scottish Oatcakes

Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | 0 comments

These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

Bready or Not Original: Scottish Oatcakes

When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

Bready or Not Original: Scottish Oatcakes

I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

Bready or Not Original: Scottish Oatcakes

These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

Bready or Not Original: Scottish Oatcakes

Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

Bready or Not Original: Scottish Oatcakes

Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

Bready or Not Original: Scottish Oatcakes

These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
Course: Appetizer, Main Course
Cuisine: Scottish
Keyword: cheese, cracker
Author: Beth Cato

Equipment

  • food processor
  • large cookie sheet
  • cookie cutter

Ingredients

  • 2 1/2 cups old fashioned oats
  • 2 Tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1/2 cup hot water

Instructions

  • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
  • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
  • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
  • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
  • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

OM NOM NOM!

    Read More

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | 0 comments

    This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

    So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

    Bready or Not Original: Cardamom Cashew-Walnut Butter

    Also check out my Maple Nut Butter recipe!

    Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

    If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
    Cuisine: American
    Keyword: cashews, nut butter, walnuts
    Author: Beth Cato

    Equipment

    • 8-cup food processor

    Ingredients

    • 1 1/2 cups cashews
    • 1 cup walnuts
    • 1/2 teaspoon sea salt
    • 1 Tablespoon honey
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon vanilla extract

    Instructions

    • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
    • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
    • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
    • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

    OM NOM NOM!

      Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

      If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
      Keyword: cashews, nut butter, walnuts
      Author: Beth Cato

      Equipment

      • 16-cup food processor

      Ingredients

      • 3 cups cashews
      • 2 cup walnuts
      • 1 teaspoon sea salt
      • 2 Tablespoon honey
      • 1 teaspoon ground cardamom
      • 1 teaspoon vanilla extract

      Instructions

      • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
      • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
      • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
      • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
      • OM NOM NOM!
      Read More

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Posted by on May 20, 2020 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | 0 comments

      These delicious White Chocolate Macadamia Nut Granola Bars are perfect for breakfasts and snacks–and they are packed with protein and gluten-free, too!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      I love making no-bake batch breakfast recipes in the summer. No need to turn on the oven and heat up my kitchen! Or to fuss with making something every day!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe is even better because it is SO GOOD. I made it numerous times to experiment with ingredients and amounts. I prefer it with cashew butter and almond flour as it gives it a very cookie dough taste, but use what you have.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      To make this gluten-free, be sure to use GF quick oats from a place like Bob’s Red Mill. Also, DON’T use old fashioned/rolled oats. They are too dense. The time I tried that kind, I had to add a lot more nut butter and honey to make the mixture stick together.

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Make these on the weekend and your breakfasts are ready for the week! Just grab a bar from the fridge, eat, and enjoy!

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      Bready or Not Original: White Chocolate Macadamia Nut Granola Bars [Gluten Free]

      This recipe comes together fast on the stove top, but requires some prep work. Almond flour can get lumpy and might need to be sifted. Don't use old-fashioned/rolled oats here, as they don't soften enough to adhere with everything else. These bars are great stashed in the fridge, with extra kept in the freezer.
      Course: Breakfast, Snack
      Keyword: bars, chocolate, gluten free, macadamia nuts
      Author: Beth Cato

      Ingredients

      • 2 cups quick oats
      • 1 cup almond flour or oat flour
      • 1/4 cup macadamia nuts chopped
      • 1 cup cashew butter or almond butter
      • 1/2 cup honey
      • 1/2 teaspoon salt
      • 1 teaspoon vanilla extract
      • 1/4 cup white chocolate chips

      Instructions

      • Line a 9x9 or 8x8 square pan with foil and apply nonstick spray. Set aside.
      • In a bowl, measure out the quick oats, almond flour, and macadamia nuts. Also set aside.
      • Place the cashew butter, honey, and salt in a large pot on the stove. Bring the temperature to medium, stirring everything until it is melted and combined. Remove from heat and stir in the vanilla extract.
      • Pour the dry ingredients into the wet and stir until fully incorporated. Dump the mix into the prepared pan. Use a piece of waxed paper and a heavy glass to compress the contents into an even layer. Sprinkle white chocolate chips across the top and quickly press in by hand, as they will soften fast on the warm dough.
      • Set pan in fridge to chill for at least 30 minutes.
      • Use foil to lift square onto a cutting board. Slice into desired sizes. They keep in the fridge, in a sealed container, for as long as a week, and as long as a month in the freezer. If stacking, place wax paper between the layers.

      OM NOM NOM!

        Read More

        Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

        Posted by on Dec 10, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

        Giftmas 2019

        If people know only a few things about me, it’s that I bake, I share lots of cute cat gifs, I write some stuff, and that I love, love, LOVE cheese. As part of the Giftmas Fundraiser, I’m sharing a recipe I just made for the first time during my American Thanksgiving last month–and I’m hoping you’ll share some money and goodwill to help the Edmonton Food Bank, too. Your donation (in Canadian dollars) will help a lot of folks in need this season. One dollar equals three meals.

        Please give to the Edmonton Food Bank for Giftmas!

        Scroll down past the recipe to enter an incredible Rafflecopter giveaway that includes loads of stuff, including a signed Chicken Soup for the Soul Christmas book featuring one of my stories. You needn’t donate to enter the giveaway–in fact, even spreading the news about Giftmas is a big help. Use #Giftmas2019 on social media to do that.

        As part of Giftmas, there’s also a Snowman drawing contest. The whole family can take part in this one! Find out the details from Rhonda Parrish.

        2019 has been a cruel year, and 2020 could go straight-out apocalyptic. Let’s help each other stay warm and fed.

        Let’s start that effort with some delicious cheese.

        This recipe is inspired by a glorious cheesecake I experience at the Wensleydale Creamery during my dream-come-true trip to the UK in June. I immediately began mulling ways that my cheese-loving mom could enjoy a facsimile of the cheesecake, but with a lot less carbs.

        The result is this recipe for Fruity Wensleydale Cream Cheese Balls. This is gluten-free, keto-friendly, low-carb, and probably other buzz words with dashes, too. More importantly, it’s DELICIOUS.

         

        Please support the Edmonton Food Bank for Giftmas!

        Bready or Not Original: Fruity Wensleydale Cream Cheese Balls

        A delicious, cheesy treat that is low-carb, gluten-free, and keto-friendly! Form tablespoon-sized balls using equal portions of Wensleydale cheese with fruit (though fruity Stilton or cheddar may also work) and cream cheese; add extra dried fruit that matches the cheese; roll them in ground pecans (or maybe even walnuts), and ta-da! Makes about 15 tablespoon-sized balls. Recipe is easily doubled if you need to feed a crowd!
        Prep Time5 mins
        Course: Appetizer, Snack
        Cuisine: American
        Keyword: cheese, cream cheese, no bake, pecans
        Servings: 15
        Author: Beth Cato

        Ingredients

        • 4 oz Wensleydale cheese with fruit such as blueberry or cranberry
        • 4 oz cream cheese half block
        • 2 Tablespoons dried fruit that matches cheese
        • 1/2 cup ground pecans

        Instructions

        • Use a fork to chop cheese into chunks of various sizes. Add dollops of cream cheese and extra dried fruit and stir together, taking care distribute the Wensleydale without breaking it apart too much.
        • Place ground pecan pieces in a small bowl. Use a tablespoon and hands to form small balls. Roll in pecan bits to coat. Store in a sealed dish in fridge. Flavor improves after a day as the pecan flavor infuses the cheese balls more. Keeps for at least four days.

        OM NOM NOM!

          a Rafflecopter giveaway

          Read More

          Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

          Posted by on Jun 19, 2019 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | Comments Off on Bready or Not Classic: Slow Cooker Korean-Style Short Ribs

          If all has gone according to plan, I’ve fled to a far-distant isle to enjoy Wensleydale cheese and scones. I didn’t want to schedule new recipes while I travel as I won’t be able to promote them to the fullest. Therefore, I’m revisiting a classic recipe this week. Enjoy!

          I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-Style Short Ribs.

          Bready or Not: Slow Cooker Korean-Style Short Ribs

          I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

          Bready or Not: Slow Cooker Korean-Style Short Ribs

          It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

          Bready or Not: Slow Cooker Korean-Style Short Ribs

          Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

          Bready or Not: Slow Cooker Korean-Style Short Ribs

          Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

           

          Bready or Not Classic: Slow Cooker Korean-Style Beef Short Ribs

          This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.
          Course: Main Course
          Cuisine: Korean
          Keyword: beef, slow cooker
          Author: Beth Cato

          Ingredients

          • 1/2 cup low-sodium soy sauce
          • 1/3 cup light brown sugar packed
          • 2 Tb sesame oil
          • 2 Tb rice vinegar
          • 1/2 teaspoon powdered ginger
          • 4 cloves garlic minced
          • 1/2 tsp red pepper flakes
          • 5 lbs beef short ribs bone-in adds more flavor, but boneless works
          • 1-2 Tb cornstarch
          • sesame seeds optional

          Instructions

          • In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.
          • Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.
          • Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!
          • OM NOM NOM!
          Read More

          Bready or Not Original: Chickpea Almond Butter Blondies

          Posted by on Mar 13, 2019 in Blog, blondies, Bready or Not, cookies, healthier | Comments Off on Bready or Not Original: Chickpea Almond Butter Blondies

          No one will be able to tell that chickpeas form the base of these healthified blondies, but the truth is right there in the name.

          Bready or Not Original: Chickpea Almond Butter Blondies

          A food processor is necessary for this recipe as the chickpeas (aka garbanzo beans) must be utterly pulverized. Weirdly enough, a lot of health cookbooks and blogs have discovered chickpeas end up eerily like bland cookie dough once they are mashed up.

          Bready or Not Original: Chickpea Almond Butter Blondies

          I know, it sounds crazy, but I’ve tried out a few recipes like this and it’s the truth. And these blondies WORK. They taste good. The sweetness is just right, not hardcore, but it doesn’t taste at all like ‘health food.’

          Bready or Not Original: Chickpea Almond Butter Blondies

          I found the base recipe in an issue of Cooking Light and significantly modified it into something new. The original had tahini (which I do not like, so I subbed almond butter) and dark brown sugar (which I usually don’t have).

          Bready or Not Original: Chickpea Almond Butter Blondies

          The pecans add a wonderful texture to these blondies. If you don’t like pecans, I would suggest still using some kind of nut or seed for a mild crunch.

          Bready or Not Original: Chickpea Almond Butter Blondies

           

          Bready or Not Original: Chickpea Almond Butter Blondies

          These lightened-up blondies use chickpeas as a base, but trust me, you can't tell they are there. These are just sweet enough with an additional crunch from pecans.
          Course: Breakfast, Dessert, Snack
          Keyword: bars, chickpeas
          Author: Beth Cato

          Ingredients

          • 3 Tablespoons unsalted butter
          • 3/4 cup light brown sugar packed
          • 2 large eggs
          • 1 teaspoon vanilla extract
          • 15 oz unsalted chickpeas aka garbanzo beans, rinsed and drained
          • 3 Tablespoons almond butter
          • 2 Tablespoons milk or half & half
          • 1/3 cup white whole wheat flour
          • 1/2 teaspoon baking powder
          • 1/2 teaspoon kosher salt
          • 1/3 cup chopped pecans

          Instructions

          • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray or butter.
          • Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.
          • Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.
          • Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.
          • Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.
          • Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.
          • OM NOM NOM!
          Read More