Cranberry & Grapefruit Tart with Rose water (optional)

What is it like?

- Fruity and full of flavor

- Silky smooth

- A professional look

NOTE: the photo above is an adapted version of the recipe. The recipe below is for a full size tart and it has a beautiful pink color. If you’d like a deep “cranberry color”, you can add a drop of red food coloring. And, If you like, you can also make tartlets, just keep in mind that the bake time will be shorter than a large tart because they are small.

Recipe

Makes one 10 inch (25cm) tart; active prep 1 hour, cooling time 2 1/2 hours

Ingredients

1 tart shell (recipe here)
12 oz cranberries, fresh or frozen
Juice and zest from one grapefruit (about 1/4-1/2 cup juice)
1/4 cup water, 59ml
3/4 cup sugar, 172g (measure cups to check g)
3 large eggs
2 egg yolks
8 tbsp butter or Earth Balance spread, 113g

Optional: 1 tsp rose water or orange blossom water

Directions:

1. Prepare a 9 or 10-inch (23-25cm) tart crust and bake until it is just beginning to darken and turn tan on the edges. The tart crust can bake while you prepare the filling.

2. Zest and juice the grapefruit.

3. Heat the cranberries, sugar and 1/4 cup of grapefruit juice in a pan over medium heat until all the cranberries pop and the mixture softens, about 10 minutes. Strain the mixture, pressing it with a spoon to extract as much juice/puree as possible. The liquid should measure 1 cup—if needed add more grapefruit juice to make 1 cup of liquid. (You can reserve the sweetened cooked cranberries to use in scones, bread, or as a jam.)

4. Next, stir in 1/4 cup water. Once the mixture is slightly cooled, warm and not hot, whisk in the eggs and zest. If the mixture is hot, allow it to cool for 5-10 minutes before whisking in the eggs.

5. When the tart shell is done par-baking, preheat the oven to 325F / 165C.

6. Heat the egg mixture over medium low heat, stirring constantly with a heat proof spatula until it reaches 165F / 74C on an instant read thermometer. Strain the mixture and stir in the rose water (if using) and butter. Allow the mixture to cool for 10 minutes.

7. Ideally, the tart shell is just coming out of the oven after the filling is cooled, so that once the mixture is poured in, it starts to cook and has less of an opportunity to seep into the crust. If the tart is already par-cooked and cooled, put it back into the oven for a few minutes just until it is hot. Then pour the mixture into the prepared tart. Bake until the middle section is jello-like when the tart is jostled. Allow the tart to cool at room temperature and then place it in the fridge for 2 hours before serving.

8. This tart is delicious with a dollop of whipped cream or whipped coconut cream.

Notes:
Another way to experiment with flavor for this recipe is to leave out the rose water and to substitute 1/4 cup of Chambord for the 1/4 cup of water. This liquor is a subtle but delicious addition.

This tart has a nice sour kick, like lemon bars. If you prefer it to be mellower, as I do, without filling the dessert with more sugar, simply let the tart sit in the fridge for a day or two. It keeps for several days, and I think it gets better as it ages. The tart shell will soften by the next day, which I think is a nice variation to the crispy tart shell that most of us expect.

3-Ingredient Za'atar Spice Mix

What is it like? 

- Lemony sumac flavor

- Aroma of fresh thyme and toasted sesame seeds
 

Recipe

In Palestine the herb that is used for the za’atar spice blend is known by the same name, za’atar, and it has a flavor most similar to oregano. However, like some other cooks, I prefer the mellower flavor of thyme. Below is my version of za'atar, but feel free to make it your own and substitute or add oregano, savory or marjoram.

2 tbsps toasted sesame seeds
1 tbsp fresh thyme leaves, finely chopped
1 tbsp sumac, or to taste
salt, to taste (optional)

Directions:

Mix all of the ingredients together and store in an airtight container in the fridge.

Notes:
If you like, other spices can be added to this mix, like cumin or black pepper. Have fun with it. When testing it, keep in mind that it’s a topping so it will taste strong unless it is paired with food.

Super Seedy Crackers

What are they like? 

- Hearty

- Packed with nutrients

- Full of flavor
 

The cracker on the right is a variation of crisp bread with the seeds on top. The recipe below is all seeds!

Recipe

This recipe is adapted from Oh She Glows Everyday by Angela Liddon. In her book they are called “Endurance Crackers”. They are packed with nutrients, flavorful, and calorie dense.

Serves 10, Prep 10 min, baking 30-40 min 

1/4 cup chia seeds, 40g
1/4 cup sunflower seeds, 40g
1/4 cup pumpkin seeds, 30g
1/4 cup sesame seeds, 35g
scant 1/2 cup warm water, 70g
1/8 teaspoon fine sea salt, plus more for sprinkling

optional:
1/2 tsp paprika
1/4 tsp chili powder
1 1/2 tbsp honey
1 tbsp lime juice, plus zest of one lime (can substitute lemon)

Directions:

1. Preheat the oven to 350F/175C.

2. Mix all of the ingredients together in a large bowl, adding the warm water last. Stir to combine.

3. Allow the seeds to rest while they absorb the water. Oil three pieces of parchment paper.

4. When the seeds have absorbed all of the water, divide the mixture between two pieces of parchment paper. Place the third piece of parchment paper oil-side down onto the mixture. Using a rolling pin, roll out the mixture as thin as possible, 1/8-1/4 inch thickness. Repeat with the rest of the mixture.

5. Slide each of the the rolled out crackers onto a cookie sheet and bake for about 30 minutes. Then using a spatula, carefully flip the crackers and bake for about 20 minutes or until they are golden*. Note that it is easy to burn these crackers so it is better to take them out early and rebake them later if needed. Allow the crackers to cool completely and then break them up into desired sizes. If they are not crunchy, put them back into the oven for a few more minutes. Store in an airtight container for one week.

*At this point, you may want to tear the crackers up into large pieces to help them cook evenly. However, they are hot so be careful.

Buttery Crackers

What are they like? 

- Buttery & Crispy

- Excellent solo, dipped in nut butter, or served with hors d'oeuvre
 

These crackers can be made thin or smaller and thick. If they are thick, you’ll want to cut them out before baking. If you like, you can press seeds or spices into the top of the dough prior to baking.

Recipe

These crackers are delicate, rich, and crispy. I think of them as a fancier cracker but that doesn’t mean they are harder to make than other crackers—quite the opposite. This recipe was adapted from Smitten Kitchen; and their recipe was adapted from King Arthur Flour Whole Grain Baking cookbook. The glaze is delicious and recommended but they are also good without it. These crackers are delicious solo or served with dips or nut butters.

Serves 4, Prep 10 min, baking 20 min 

3/4 cup flour mix (96g) OR 3/4 cup brown rice flour, plus 1/2 tsp psyllium husk powder or xanthan gum
1/4 cup plus 2 tbsp oat flour, 36g
1 1/2 tbsp sugar, 20g
1/2 sea salt, 3g
1/4 teaspoon paprika
4 tbsp unsalted butter or buttery spread such as Earth Balance, 55g

2 tbsp cold water, 30 ml

Glaze (optional)
1 1/2 tbsp maple syrup, 23g (or other honey/syrup)
1/4 tsp molasses
1/8 tsp fine sea salt
1 tbsp hot water

Directions:

1. Preheat your oven to 350F/ 175C. Place a piece of oiled parchment paper on the back of a cookie sheet. Spray a second piece of parchment paper.

2. In a medium sized bowl whisk together the dry ingredients: the flour mix, oat flour, paprika, sugar, and salt.

3. Work the cold butter or vegan spread into the mix using your hands, fork, or a food processor until the mixture resembles cornmeal with some larger pieces of butter.

4. Start by adding 1 1/2 tbsp (or 20ml) cold water. You may need to add more. Add just enough water until the dough forms a ball when pressed together. You want the dough to form a ball but you don’t want it to be too sticky or too dry and crumbly.

5. Place the dough on the parchment paper on the back of a cookie sheet. Place the second piece of oiled parchment face down on the dough and using a rolling pin roll the crackers out as thin as possible 1/8-1/4 inch.

6. Slice the crackers using a knife or pizza cutter. Dock the crackers using a fork. If making the glaze, mix tougher the ingredients in a small bowl and using a pastry brush, brush the liquid onto the dough.

7. Bake them for about 20 minutes until the edges brown or until they are lightly golden on top. Allow the crackers to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crispy, they can be put back into the oven and baked for additional time.

Once cooled, store in an airtight container at room temperature.

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.

Gluten Free Dairy Free Norwegian Crisp Bread

What are they like? 

- Hearty

- Packed with seeds

- Full of nutrients
 

The cracker on the right is a variation of crisp bread with the seeds on top. The cracker above is lighter in color than the cracker recipe below because the recipe calls for buckwheat.

Recipe

These crackers are super hearty, packed with nutritious ingredients, and covered in flavorful seeds.

Serves 8, Prep 10 min, baking 30-40 min 

2/3 cup buckwheat flour, 100g
1/3 flour mix, 42g (try leaving out for paleo or substitute coconut flour)
1/4 cup flax seeds, 35g
1/2 cup sunflower seeds, 1/2 cup pumpkin seeds, 1/4 cup sesame seeds, about 145g / 355 ml (see note)
1/4 tsp cumin powder and 1/2 tsp fennel powder (optional)
1/2 tsp fine sea salt
2 tbsp olive oil, 25g
1/2 cup warm water (or more if needed), about 115g
1 tbsp honey or sugar for vegan (optional)

Directions:

1. Preheat oven to 350F/180C. Place a piece of oiled parchment paper on the back of a 17 x 11 1/2 inch cookie sheet. Spray a second piece of parchment paper.

2. In a large bowl mix together all of the flours, seeds, spices, and salt. Add the oil and mix. Then add the water. Start with scant 1/2 cup and mix, adding more if necessary, until the dough will form a ball when pressed together. The dough will be on the tacky side for cracker dough (it will feel a little sticky).

3. Place the dough on the oiled parchment paper and place the second piece of oiled parchment paper face down on the dough and roll the crackers out as thin as possible 1/8-1/4 inch.

4. Bake for about 20 minutes until the edges brown. Then flip the crisp bread over and break it up into five large pieces. Bake for about 15 more minutes, or longer if needed.

5. Allow the crisp bread to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crunchy, they can be put back into the oven for bake and baked for additional time. Once cooled, store in an airtight container at room temperature.
   

Notes: 
- For a more elegant cracker reserve about one third of the seeds and press them into the rolled out dough just before baking. I prefer to use roasted seeds, but this is up to you. The seeds on top will get roasted when the crackers bake.
- Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.