Maple Syrup Meringue

I made this recipe on a whim, just to see if it would really work, and when don't you have eggs, salt and maple syrup on hand? I couldn't believe it worked this well. What's so nice about this recipe is that the maple syrup just melts on your tongue. They're also so pretty... These could make a great gift!

RECIPE

2 room temperate egg whites

Pinch of salt

1/2 cup maple syrup

Cinnamon (optional)

DIRECTIONS

Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.

Use a double boiler to whip all ingredients for 3-5 minutes. The mixture should be warm to the touch.

Transfer to a mixer and mix on high until stiff peaks form, about 3 minutes. Tip: You’ll know it’s ready when you can turn the bowl upside down and nothing moves.

Pipe or dollop the meringue onto the parchment paper, they can be close as they won’t rise.

Bake for approximately 1 hour. The original recipe I found said up to 2 hours but I found 1.5 was too long. The cookies were a little too dark on the bottom and a touch too crispy. Tip: For bite size you may want to check on them even earlier.

Sprinkle with Cinnamon.

The beautiful plate is thanks to Linen Chest.

 
 
 
 

Paleo Orange and Chocolate Marzipan Treats

 
 

It's a wonder why I haven't tried this earlier!

My family has always indulged in Marzipan, a cake for each of our birthday's and a load of marzipan sweets in our stocking at Christmas. I've made it from scratch as well which is just as good as from a bakery. Though I stumbled across this healthy version which falls under a Paleo diet and is so lovely. A little more difficult to handle than when using confection sugar but a truly wonderful result and easy on the waist! Also beautiful on the eyes.

RECIPE

Marzipan

1 cup blanched almonds

2 tbsp of raw honey

1-2 tsp of almond extract

1/2 tbsp orange rind

Chocolate coating

4 ounces of unsweetened bakers chocolate

2 tbsp of honey (or to taste)

1 heaping tbsp of coconut oil

DIRECTIONS

Marzipan

Place all of the ingredients in a food processor and process for 1-2 minutes until fully incorporated and mouldable.

If you’ve made marzipan the usual way (with confection sugar) you’ll notice this mixture is much more crumbly and oily. To help with this I compacted the mixture and let set in the fridge for 30 minutes.

Roll into balls and garnish with an almond (as you wish).

Chocolate coating

Melt the ingredients together on the stove top, medium heat, mixing continuously so not to burn the chocolate.

Make sure the mixture is somewhat thick, add more chocolate and honey if too watery.

Drizzle the chocolate over the marzipan and let set in the fridge for about an hour.

Serve as is (or poor more fresh chocolate on top) and enjoy!

 
 

Eggnog Tart, Hazelnut Chocolate Fudge, Chai Old-Fashioned

Now that wedding season 2016 is over I couldn't wait to get back to baking and I'm loving the Christmas season. I've always been a little Christmas crazy. To celebrate everything above I've put together a Christmas special combo!

We have an Eggnog Tart, that is best saved for the weekend (or any time in December, it's the holidays!), a very conscious and equally incredible hazelnut chocolate fudge (my favourite), and a favourite cocktail of mine, the Chai infused Old-Fashioned.

Special thanks to the originators of these great recipes, some of which I've slightly tweaked. LCBO for the tart, Texanerin for the fudge and the Artful Desperado for the Old-Fashioned. Also a large thank you to Linen Chest for the always classy kitchenware used for this shoot.

Egg nog tart

 
 
 
 

Recipe:

Pastry

1 1/2 cups all-purpose flour

1/2 cup Icing sugar

1/2 tsp salt

1/2 cup chilled unsalted butter

1 large egg

Filling

1 cups whipping cream

4 tbsp bourbon

1 cinnamon stick

1 tsp clove powder

3 large eggs

1/4 cup sugar

1/2 tsp vanilla extract

1/2 tsp grated nutmeg

Pinch of salt

Directions:

Pastry

Combine flour, icing sugar and salt in a bowl; sift together. Cube the chilled butter, add to the bowl and cut into the butter with your hands until the consistency is like bread crumbs. Add the egg and mix with your hands until the dough forms a ball. Wrap in waxed paper and chill for 30 minutes. Roll out pastry and fit into a round pastry pan (with a removable bottom). Trim the excess and chill for another 30 minutes. Preheat the oven in the meantime to 425 degrees C.

Place the tart on a baking sheet. Weigh the dough with aluminum foil and pie weights so the dough does not rise in the oven. Bake for 15 minutes. Remove the weights/aluminum and bake an extra 5 minutes. Note: my dough shrunk on the edges, perhaps it might help if you perforate the dough with a fork before baking.

Filling

Turn the oven temperature down to 350 degrees C.

Combine the whipping cream, bourbon, cinnamon stick and clove powder in a pot over medium heat. Remove right when it begins to boil and let steep for 10 minutes. Remove cinnamon.

Whisk together eggs, sugar, vanilla, nutmeg and salt. Poor cream mixture in with the egg mixture, slowly while whisking constantly (to avoid eggs cooking). Add mixture to tart shell, sprinkle with nutmeg and bake for ~20 minutes. The tart should be set and wobble slightly in the centre.

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A Healthier Fudge

 
 
 
 
 
 

Recipe:

2 cups semi-sweet chocolate chips (use paleo/vegan/dairy-free chips)

1/3 cup full-fat canned coconut milk

1/4 hazelnut butter (make your own or buy a jar that is made with only hazelnuts)

4 tbsp of maple syrup. Note: I found these sweet enough so you could put less if desired.

1/4 tsp vanilla extract

Pinch of salt

3/4 cups toasted hazelnuts (skins removed)

Directions:

Prepare a square 9x9 pan lined with a piece of parchment paper.

In a saucepan, mix everything together except for hazelnuts over low heat, stirring often. Once melted. Remove from heat and stir most of the hazelnuts. Poor into pan. Sprinkle remaining hazelnuts on top.

Let sit for 20 minutes and chill in the fridge for 2 hours or overnight.

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Old Fashioned

 
 
 
 

Recipe:

Bourbon, your desired brand

Chai tea (the real whole leaf tea)

1 tsp honey

Rinds from 1 orange

Angostura bitters

Club soda

Directions:

Combine 1 cup of bourbon with a tea bag worth of chai tea to steep for approximately 2-3 hours. Not much longer or it with be too strong / competitive with the bourbon.

Add 2 oz of infused bourbon, honey, 1 piece of orange rind, 2-3 dashes of bitters to you shaker and shake well.

Poor over ice and top with club soda (if/as desired). Garnish with an orange rind. Note: I added cranberry and cinnamon sticks for the photos though this isn’t necessary.

———

 
 
 
 
 
 

 

Happy Holidays from Oats & Honey!

 

Coconut Overnight Oats

 
 

As many of you know I’m a wedding and lifestyle photographer. Being the season for weddings I haven’t had much time to put the effort into my diet as the rest of the year. Between scheduling, shooting, editing and emails, right now I have little time for much else. I haven’t gone off the rails, but instead of 2 days off from jogging it easily turns into 4-5. I also eat much more junk because it’s pre-made and easy to find.

The difference between Emilie two years ago and Emilie now is that I keep track of my unhealthy meals and treats, whereas things get out of hand when you don’t own up to them. To get back on track, without disrupting my heavy work load, I went for a big grocery shop. Healthy food in the house is number one.

We all know that breakfast is important for your metabolism and general health, so I prepared this incredibly easy meal that you can store in your fridge for a few days at a time and you’re ready to go every morning. We could all use a little ease in our lives (and something good to eat).

RECIPE (For 4 servings)

1 cup rolled oats

1 cup unsweetened almond milk

1 generous tbsp of plain greek yogurt

1 tbsp chia seeds

1 tbsp unsweetened coconut flakes

1 tsp vanilla extract

drizzle of maple syrup (to your taste)

DIRECTIONS

Mix all ingredients together. Seal in an airtight container for 4 hours or overnight. I bought 1 serving sized containers by Glad so that I could open each up for breakfast over the next 4 days.

 
 

Blueberry Whole Wheat Scones

 
 

I love me a good scone, for breakfast, lunch, dinner, I don't care, I want it. While my go-to recipe includes butter, I needed to find something to satisfy my scone addiction that I could feel better about having.

This recipe has lots of flavour due to the use of whole wheat flavour and slight sweetness from an all natural source (maple syrup), and in every bite from the blueberries.

I can live with that!

RECIPE

1 cup all purpose flour

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

3 tablespoons maple syrup

1 1/4 cups 0% fat yogurt (not greek yogurt)

1/2 tsp vanilla

1 cup blueberries

Lemon zest (for topping, optional)

DIRECTIONS

Set the oven to 400 degrees F.

In a bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt). Add the yogurt, vanilla, and maple syrup to the dry ingredients. The dough should be fairly thick.

Fold the batter and the blueberries together gently, so as not to crush many of the berries.

Form a ball and place onto a floured baking pan, cut wedges and spread the pieces apart.

Bake for 16-18 minutes.

Top with lemon zest (optional).

NOTES

Whole wheat flour makes for a thicker and nuttier flavoured batter. For this scone recipe it’s good to keep some of the AP flour in to keep it airy. A tip I read when using whole wheat flour was to let the batter sit for 10 minutes (or longer) before baking. I’ll have to give this a try and get back to you.

Whole Wheat Pumpkin Chocolate Chip Waffles

 
 

This recipe was so good I ended up eating it with my fingers like a barbarian, dipping it in maple syrup. I had a busy weekend and kept up on my hikes and jogging so I felt I worked enough for it.

This recipe is fantastic for a Sunday brunch to congratulate your hard work during the week but healthy enough to not make a fuss if you decide, like me, that Tuesday is going to be waffle day.

Thanks to Ambitious Kitchen for the original pancake recipe which I altered.

RECIPE

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

Pinch of ground cloves

1 cup pumpkin puree

2 tbsp pure maple syrup

2 eggs

1 tsp vanilla extract

1 cup unsweetened almond milk

1 egg white

1/3 cup dark chocolate chips

Coconut oil (for waffle iron)

DIRECTIONS

Plug in the waffle iron for it to heat up.

In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. In a separate bowl, combine pumpkin puree, maple syrup, 2 eggs (save the third), vanilla and almond milk until well combined. Add the dry ingredients to wet ingredients and mix until combined.

In an electric mixer add the egg whites and whisk on high for 2-3 minutes or until soft peaks are formed. Fold the fluffy egg whites and chocolate chips into the batter until just combined. This will ensure fluffy waffles.

Brush coconut oil onto waffle iron before each waffle is made. Add the batter to your iron and wait until your iron indicates done. I chose darkest setting on my machine and kept the finished waffles in the oven on ‘keep warm’ until ready to serve.

TOPPED WITH

Blueberries

oatmeal

dollop of whipped cream

more chocolate chips

maple syrup

NOTES

Makes 8 waffles. Obviously, go light on the chocolate chips and whipped cream for a healthier meal.

 
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