People On The Grid with Katrina Logie
The premise behind this workshop was baking, but I didn’t want to bombard our sweet tooth to heavily so we started off with a Buckwheat and Whole Wheat Couscous Salad with Salmon. After preparing the entree salad we moved onto two different varieties of cookies, shocasing two different techniques. One was a drop cookie, a gluten-free oatmeal cookie served with dark chocolate chunks. Then we shifted gears towards the traditional Italian biscotti with a healthy twist incorporating almonds and coconut with a squeeze of orange and using a high fiber spelt flour. The cookie gets it dense, hard character from being twice baked. The batter is thick and is initially baked as a log until golden brown. The log is allow to cool, then it is sliced into strips, 1.5-2cm wide, and baked again on both side, making a hard, dense cookie that is perfect with a shot of expresso or an afternoon tea.
For more details on the transcript or to learn more about People On The Grid, check out Katrina’s website here.
Buckwheat Salmon Salad
2 cups buckwheat, prepared
1 cup whole wheat couscous, prepared
1 cup English cucumber, cubed
3 stalks celery, sliced
½ avocado, cubed
1 cup cherry tomatoes, halved
8 oz baked salmon, shredded (recipe)
¼ cup green onion, chopped
4 tablespoons chopped dill
½ tsp sea salt
½ tsp white pepper
1 lemon juiced & zested
3 tablespoons olive oil
Cracked black pepper, to taste
In a large bowl, combine buckwheat, couscous, cucumber, celery, avocado, cherry tomatoes, salmon, green onions and dill. Toss to combine.
In a small bowl, whisk together lemon juice, zest, olive oil, salt and white pepper. Pour over the salad. Toss gently to combine.
Serve. Finish with a sprig of dill, zest of lemon and a crack of black pepper.
Gluten Free Dark Chocolate Oatmeal Cookies
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1 large egg, at room temperature
1 1/2 teaspoons gluten-free vanilla extract
1/2 cup Millet Gluten-Free Flour
½ cup Oat Flour
1/2 cup gluten-free quick-cooking or old-fashioned oats
1 tsp ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 cups dark chocolate chips
Preheat the oven to 325°F or 165⁰C. Line a cookie sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar. Add the egg and vanilla, beat until smooth.
In a separate bowl, whisk together the millet and oat flours, oats, ground cardamom, baking powder, baking soda, and salt. Add the dry ingredients slowly to the butter, stirring until thoroughly combined. Stir in the dark chocolate chunks.
Scoop the dough by the teaspoonful onto the prepared baking sheets (about 1” or 2.5 cm). Leave about 1 1/2″ or 4 cm between cookies. Bake the cookies for 13 to 14 minutes, until light golden brown. Their center may still look slightly underdone; that’s okay. The cookies will continue to bake as they cool on the pan.
Remove the cookies from the pan, as soon as they’re set enough to handle, and transfer them to racks to cool.
Almond & Toasted Coconut Biscotti
2 ½ cups spelt flour, spooned and leveled
2 tsp baking powder
½ tsp sea salt
½ cup unsalted butter, room temperature
¾ cup brown sugar
2 large eggs
1 teaspoon almond extract
1 tsp ground nutmeg
Zest 1 clementine
½ cup toasted almonds
½ cup toasted coconut
Heat oven to 350° F or 175˚C. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large mixing bowl, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract, nutmeg, and zest.
Gradually add the flour mixture, mixing until just incorporated. Mix in the almonds and toasted coconut.
Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until barely golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
Reduce oven to 300°F. Using a serrated knife, cut the logs into 1.5-2 cm or ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
Keep at room temperature in an airtight container for up to 3 weeks.
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