After the mulberry harvest I did a couple of weeks ago, I ended up with more mulberry jam than I could possibly use (some that I made myself, and some that came to me as my share from the larger quantity the others jammed). I decided this was an opportunity for baking with jam: jam tarts were a childhood favourite, and I used to make a jammy gingerbread to use up odds and ends of abandoned jam when clearing out the fridge in shared houses. I was thinking of making jam tarts, but then I remembered a recipe for thumbprint cookies I saw recently, and decided they might be a less faffy equivalent (++I have some beautiful thyme growing on my roof that I am not using enough). Also, they were gluten-free, so I could share them with A. I came across Nigella's choc-cherry cupcake recipe while thinking about jam baking, so decided to test-veganise that as well.
Mulberry, rose and thyme biscuits
(makes ~12)
100g olive oil
1/4 cup / 50g sugar
1 tsp vanilla essence
3 tsp chopped, fresh thyme leaves
1 cup TJs GF flour mix
1/4 cup cornstarch
1/2 tsp baking powder
1/3 cup almond meal
approx 1/4 cup (60ml) mulberry jam, mixed with rosewater (1/2-1 tsp) and honey to taste*
Heat oven to 180C/350F. Grease 1 large baking tray. Mix flour, cornstarch, baking powder and almond meal in a medium bowl with a fork. Beat oil, sugar, vanilla and thyme in a separate bowl. Add wet to dry, and mix / knead until well combined. Roll tablespoonfuls of dough between your hands to make flattened balls, then make an indentation in each with your thumb and place on the prepared baking tray. Fill each with some of the jam mixture and bake for 10-12 min, or until slightly golden. Leave to cool on the tray.
*Added sweetness will depend on the jam used: traditionally-made jam like the stuff I make is plenty sweet already and needs no extra sweetening. But if the jam has been made with less reduction of the fruit and less sugar / more added pectin it may be less sweet (like the one made by the LUrC crew) and, in my opinion, need a little more sugar.
Chocolate-mulberry muffins
(makes 12)
6 tbsp / 90 ml refined coconut oil (liquid state)
4 oz dark chocolate (broken into pieces)
1 ¼ cups mulberry jam
1/2 cup sugar
1 pinch of salt
2 tbsp ground linseed mixed with 5 tbsp boiling water
1/2 tsp apple cider vinegar
1 cup flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Heat the oven to 180C / 350F. Prepare a 12-cup muffin tin. Heat the coconut oil in a medium pan. When hot, turn off the heat and add the chocolate. Leave for a moment, then stir with a wooden spoon until smooth and melted. Add the jam, sugar, salt, linseed mixture and vinegar. Mix, then stir in the flour, baking powder and bicarb. Fill the muffin cups and bake for 25 min. Cool in the tin for 10 min before removing and leaving to cool on a rack.
These were both experiments. I thought the choc-jam muffins were the successes at first: they rose surprisingly well, with a good consistency. While I thought the biscuits were disasters: many of them split while baking, and the dough was very crumbly (might need to add more oil or some milk?). But people seemed to love the taste of the biscuits despite their appearance (I fed some to S, and took some to a brunch - where en route they got even more bashed up riding around on the potholes aka streets of Greater Boston on the back of my bike), while the muffins were fine but not as well-received.
Labels
00 flour
7-spice
8-ball squash
açaí
acorn squash
afternoon tea
agar
ale
alfalfa
allspice
almond butter
almond essence
almond meal
almonds
alphabet
amchoor
american
anise seed
apple
apple cheese
apple juice
apple sauce
apricots
artichoke
asiers
asparagus
aubergine
autumn
avocado
balls
balsamic vinegar
banana
banana skin
bannock
barberries
barley
basil
bath bomb
batter
bay
BBQ sauce
bean burger
bean pasta
beans
beansprouts
beauty
beer
beeswax
beet greens
beetroot
belize
beluga lentils
berbere
berry
bicarbonate of soda
birch syrup
birthday
biscuits
black beans
black eyed beans
black garlic
black pepper
black trumpet
blackberry
blewit
blue cheese
blueberry
bok choi
borlotti beans
borscht
boston
bran
brandy
brazil nut
brazilian
bread
bread flour
breadcrumbs
breadsticks
breakfast
brezeln
british
broad beans
broccoli
broccolini
brown lentils
brown rice
brown sugar
brownies
brussels sprouts
buckwheat
bulghur wheat
buns
butter
buttermilk
butternut squash
cabbage
cacao
cajun spice
cake
camping
canada
candied peel
candles
cannelini beans
capers
caramel
caraway
cardamom
caribbean
carob molasses
carrot greens
carrots
cashew
cauliflower
cayenne
celeriac
celery
celery seed
ceps
cereal
champagne
chanterelle
chard
cheese
cheese rind
cherry
chervil
Chestnut
chia
chia seeds
chicken of the woods
chickpea
chickpea flour
chickpea miso
chickpeas
child-friendly
chilli
chips
chives
chocolate
christmas
chutney
cider
cider vinegar
cinnamon
citric acid
clapshot
cloves
coarse salt
cocoa
coconut
coconut kefir
coconut milk
coconut oil
coconut sugar
coconut vinegar
coffee
collard greens
compote
cookies
copenhagen
cordial
coriander
coriander seed
cornbread
cornflour
cornmeal
cornstarch
cottage cheese
courgette
courgette flowers
couscous
crabapple
crackers
cranberries
cranberry
cranberry sauce
cream
cream cheese
cream of tartar
creme de cassis
crumble
cucumber
cumin
cupuaçu
curd
currants
curry
curry leaves
curry paste
custard
dal
dandelion-ramp miso
danish
date
date molasses
dehydrator
demerara sugar
digestive biscuits
dill
dinosaur
dip
donuts
dosa
dragonfish
dressing
dried fruit
drink
dry tofu
dukkah
dulce de leche
easter
edamame
egg
egg yolk
elderberry
elderflower
elephant
english
epsom salts
essential oil
evaporated milk
fake milk
fennel
fennel seed
fenugreek
feta
fiddleheads
fig
filo
fire cooking
firm tofu
flan
flapjack
flatbread
flour
flowers
focaccia
food colouring
football
freekeh
fresh yeast
frittata
fritters
galangal
galette
garam masala
garlic
garlic scapes
gazpacho
german
gin
ginger
ginger wine
gingerbread
glass noodles
gluten-free
glutinous rice flour
gnocchi
goat's cheese
golden beets
golden raisins
golden syrup
gooseberry
gorgonzola
graham flour
granola
grape
grape molasses
grapefruit
greek
green beans
green pepper
green plantain
green tea
green tomato
haggis
haricot beans
harissa
hazelnut
hedgehog mushroom
hemp seeds
holy basil
hominy
honey
horseradish
hot cross buns
hummus
ice lollies
iceland
icing
icing sugar
indian
injera
irish
italy
jackfruit
jam
jamaican
japanese
jelly
jicama
kahlua
kale
kale chips
kalonji
kefir
ketchup
kohlrabi
koji
kombucha
lasagne
latkes
lavender
lebkuchen
leek
leek flowers
lemon
lemongrass
lentils
lettuce
lime
lime leaves
linseed
lion's mane mushroom
liquorice powder
lovage
lunch
macadamia nuts
mace
mahlab
maitake
mango
maple syrup
marble
marigold
marmalade
marzipan
masa harina
mascarpone
mash
melon
membrillo
mexican
milk
millet
mince pies
mincemeat
mint
mirin
miso
mixed spice
mochi
moghrabieh
molasses
morel
mousse
mozzarella
muesli
muffins
mulberry
mulberry molasses
mung beans
mushroom
mushroom powder
mushroom stock
mustard
mustard oil
naan
nasturtium
new york
no-bake cake
noodles
not food
nut butter
nut roast
nutella
nutmeg
nutritional yeast
oat yoghurt
oatmeal
oats
okara
okra
olive oil
olives
onion
onion skins
onions
orange
orange blossom
orange juice
oregano
oyster mushroom
package
pancakes
panch phoran
papaya
papaya seeds
paprika
parkin
parmesan
parsley
parsnips
pasta
pastry
peach
peanut
peanut butter
pear
peas
pecan
pecan pie
pecorino
pepper
pesto
petersilienwurzel
philadelphia
physalis
pickle
picnic
pie
pine nuts
pineapple
pistachio
pizza
plantain
plum
polenta
pomegranate
pomegranate molasses
ponzu
popcorn
poppy seeds
porridge
potato
potluck
preserve
pretzels
prune
psyllium seed husk
pudding
pumpkin
pumpkin seed butter
pumpkin seeds
purple carrots
purple noodles
purple potato
puy lentils
pyo
quince
quinoa
radicchio
radish
radish greens
rainbow cake
raisins
raita
ramps
ras el hanout
raspberry
ratatouille
ravioli
red cabbage
red kidney beans
red lentils
red onion
red wine
red wine vinegar
redcurrant jelly
redcurrants
relish
restaurant
reykjavik
rhubarb
rice
rice flour
rice pudding
rice vinegar
ricotta
risotto
rocket
rolls
root veg chips
rose
rose harissa
rosemary
rugbrød
rum
runner beans
rye
saffron
sage
sake
salad
salsify
salt
sauce
sauerkraut
scones
scottish
sea buckthorn
seaweed
seeds
semolina
sesame oil
sesame seeds
sesame tofu
seville orange
shepherd's pie
shiso
silken tofu
skyr
slaw
sloe
snacks
snow
soba noodles
socca
soda bread
sodium hydroxide
soup
sour cherries
south american
soy sauce
soybean
spaghetti
spaghetti squash
spätzle
spelt
spelt berries
spinach
spread
spring
spring onion
sprouts
squash
st. george's mushroom
star anise
stew
stout
strawberry
sugar
sultana
sumac
summer
sunchoke
sundried tomato
sunflower seed butter
sunflower seeds
super firm tofu
sweet
sweet potato
sweetcorn
tacos
tahini
tamale
tamari
tamarind
tapioca flour
tarragon
tart
tea
tealoaf
teff
tempeh
thai
thyme
tinned peaches
tkemali
toast
tofu
tofu scramble
tomatillo
tomato
tomato puree
tonka bean
toronto
tortillas
tray bake
treacle
truck
truffle
turmeric
turnip
turnip greens
tyttebær
udon
umeboshi
vanilla
vanilla bean
vegetable stock
veggie burger
vermouth
vine leaves
vinegar
walnut oil
walnuts
wasabi
watermelon
watermelon radish
wax
wheat berries
whisky
white balsamic vinegar
white beans
white chocolate
white pepper
white spelt flour
white wine
wholemeal
wild garlic
winter
wood ear
xanthan gum
yeast
yellow beans
yellow split peas
yoghurt
za'atar
zimtsterne
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment