Rhubarb Citrus Bars

Posted on May 8, 2020 by Chatty Kathy

With a hint of citrus these rhubarb bars just scream spring. I think everybody is glad I found something to bake other than sourdough bread.

Nothing better than the smell of this custard filled rhubarb citrus bar on a rainy spring day.

INGREDIENTS

FOR THE SHORTBREAD:

1 ½ cups/190 grams all-purpose flour
⅓ cup/65 grams granulated sugar
¼ teaspoon fine sea salt
¾ cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces

FOR THE FILLING:

10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
1 ¼ cups/250 grams granulated sugar
4 large eggs
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Pinch of fine sea salt
Confectioners’ sugar, for serving

PREPARATION

Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.
Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.
To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners’ sugar before serving.

Ready to put together … you can see I’ve added a bit of orange zest to the shortbread crust, loved the way it was aromatic and added a bit of flavour as well.

The custard is creamy, the rhubarb is tart, and the shortbread crust is buttery …. perfect.

This recipe came from New York Times, and they recommend a 9″ square pan, which I don’t have …. the only adjustments I made (for the sizing) were to use just 3 eggs, and I withheld a bit of the shortbread crust and sprinkled it over the top before baking as a bit of a crumb, and it worked perfectly in my 8″ pan. Some reviewers suggested less sugar, and I’d agree with that – depending on your rhubarb. I also didn’t need to put the rhubarb into the mixer to blend as it cooked down beautifully and I preferred the texture.

You can totally skip the step of those rhubarb ribbons on top, but I love the way they look. Also, the extra crumb on top is just because I didn’t have a large enough baking vessel, and I’m kind of glad I didn’t ….. love anything with crumb on top.

Just out of the oven and the house smells fabulous! So hard to let this cool down until it is safe to cut it – must let that custard set ….

Olive Sourdough Loaf

Posted on May 5, 2020 by Chatty Kathy

Okay, my goodness …. you have to try this loaf. Love kalamata olives any day of the week, but add them to a loaf of sourdough goodness, include some fresh garlic chunks and oregano right out of the garden and you have a sure fire winner.

I think it is the combination of sourdough starter with the yeast that creates the perfect crumb and texture for soft and delicious bread.

1 cup (227g) sourdough starter, ripe (fed) or discard
1 1/4 cups (283g) lukewarm water
1/4 cup (50g) olive oil
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
2 cloves garlic, finely chopped
1 tablespoon fresh oregano, finely chopped; or 1 1/2 teaspoons dried oregano
4 1/2 to 4 3/4 cups (539g to 574g) Unbleached All-Purpose Flour
1/2 to 3/4 cup (71g to 142g) drained, pitted, and coarsely chopped kalamata olives

Combine all of the ingredients, except the olives, mixing and kneading to form a smooth dough then fold in the olives.
Cover the dough, and allow it to rise until it’s doubled in size, about 90 minutes.
Gently divide the dough in half; it’ll deflate somewhat.
Shape each piece of dough into a round loaf. Place each loaf on a lightly greased or parchment-lined baking sheet.

Knead the olives in until the dough is soft, only slightly sticky to the touch, and smooth.

This loaf came out of the oven looking irresistible. It was amazing!

I was looking for a loaf shape today, so baked them in these pans.

Just look! These olive loaves were absolutely perfect – the texture and flavour can’t be beat.

This recipe came from the King Arthur Flour website, and if you ever have any questions about baking, check out their website, they have everything.

Sourdough Crackers

Posted on April 30, 2020 by Chatty Kathy

These crispy, crunchy, tasty crisps are the perfect way to quickly use up some of that sourdough starter discard that is threatening to take over your fridge. Eaten on their own, or as a vessel for your favourite dip, they are a winner any way you serve them.

A little fresh homemade tzatziki sauce was the perfect way to eat up a bunch of these crisps!

200 grams (about 1 cup) mature sourdough starter
60 grams (about 1/2 cup) all purpose flour
60 grams (about 1/2 cup) whole wheat flour
12 grams (about 2 tbsp) rye flour
32 grams (3 tbsp) extra virgin olive oil
1 tbsp dried herbs de Provence (or any herbs you like)
1/2 tsp fine sea salt

flaky sea salt for topping

In mixing bowl combine all ingredients except for the flaky sea salt. Mix well, kneading until you get it all together in a nice smooth ball.

To get 200 grams of starter, I often use what I have left from the jar I am feeding, then add to it with starter discard that is in the fridge. If using entirely discard from the fridge you can either wake it up with a feed and use it once you see it has doubled, or just use it straight from the fridge. With these crackers you are mainly looking for the flavour more than a rise like you expect from a loaf of bread.

Wrap tightly in plastic and put in the fridge for anywhere from 30 minutes to 24 hours. Sitting helps the sourdough flavours to develop, as well as make the dough easier to work with.

Preheat oven to 350 and line 2 baking sheets with parchment.

Cut dough in half, place one half in fridge and roll out the other very thin, as thin as you can get and still work with it. If you like a hardier crisp, then just roll out to 1/4 inch. I’ve also used my pasta rolling machine with varied success. When the dough feels soft and supple it works extremely well, but if your dough ends up a bit on the drier side of things it is easiest to roll out by hand)

You can either cut the dough before putting on the baking sheet, or bake them as is and then break them into rustic crisps.

Spritz very lightly with water, then sprinkle with flaky sea salt right before baking.

Bake for 12-15 minutes – make sure you rotate your pans half way through for even baking.

This dough is with the exact measurements and seasonings listed above. It made a drier dough, and was much easier to roll out by hand than it was to put through the pasta roller.

This dough was made with less whole wheat and rye flour, and it was by far the easiest dough to work with and slid through the pasta rollers with ease.. For seasoning I used my granddaughter Sloan’s magic taco seasoning mix. They were delicious!

These crackers are only limited by your imagination! Use any variety of flours or seasonings and get creative.

These literally took minutes to make, and they are ready for the fridge. I rested the dough until the next day (just because that was easiest today), and then rolled them out the next day.

I cut these ones into long triangles prior to baking, but it is just as easy to create a more rustic crisp by baking them first and then breaking them up.

These herby little bites were cut into a square (fish) shape prior to baking.

Aren’t they pretty?? I loved these! So easy to make, and the extra bonus is that so far I haven’t actually had to “discard” any of my discard.

I found this recipe during one of my many ventures down the internet rabbit hole in search of ways to use sourdough discard – it was on http://www.loveandoliveoil.com

Pretty hard to go back to buying crackers when you realize how easy these are, and how absolutely delicious.

The BEST Chocolate Chip Cookies

Posted on April 25, 2020 by Chatty Kathy

Stella says I’ve baked too much bread for them and she’s gained about 40 pounds (in total I think she weighs 40 pounds!). She did, however, think chocolate chip cookies would be a good idea.

The BEST Chocolate Chip Cookie Recipe

Makes 26 HUGE cookies (or 52 regular size!)

½ pound butter, softened (2 sticks)
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 cups Nestle Tollhouse semi-sweet chocolate chips (or sub 1/2 with cranberries)
1 3/4 cups chopped walnuts

Preheat oven to 300

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart for extra large cookies – I prefer to get more cookies to share and make them smaller – to fit 12 on a cookie sheet.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

I found this the perfect size for home eating – 12 to a cookie sheet.

Good thing I have 4 cookie sheets, otherwise it might have taken all day to allow them to completely cool on the baking sheet. As it is, I did move them after about 30 minutes.

A plate of these crispy edged, chewy interior cookies is a good idea any time of day.

There are moments of sharing during this 2020 Covid-19 pandemic, and this recipe is one of them. Apparently a famous recipe from DoubleTree hotels, it is their signature cookie, and I’m not the only one to love this cookie. No, I haven’t stayed there, so I’ve never had one of these warm on arrival, but they are delicious out of your own oven. I reduced the chocolate slightly – the original calls for 2 2/3 cups of chocolate chips but I found that a bit overpowering. Yes, you can have too many chocolate chips.

Easy, authentic Sourdough Bread

Posted on April 25, 2020 by Chatty Kathy

It’s the 2020 Covid-19 pandemic, and like everybody else on Instagram, I’ve slipped down the rabbit hole of sourdough. From initially thinking this is far too much work, don’t like being a slave to a starter, and ending up being a sourdough convert is very much a slippery slope folks, so don’t start unless you are prepared! I’ve tried a variety of methods, and ended up with a variety of breads, all delicious, but this one … it’s going to be my house bread. Chewy, dense, yet somehow light … it’s the perfect sourdough loaf.

This loaf just made me happy, and when Sloan said she loved it, I was content.

50 grams or bubbly sourdough starter, 1/4 cup
350 gramswarm water (80° F) – (1 ⅓ cups plus 2 tablespoons)
500 grams bread flour (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you’ll have more success if you don’t use it. Don’t use gluten-free flours.
9 grams finely ground sea salt ( 1½ teaspoons) or Himalayan salt

You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours.

NIGHT PRIOR TO BAKING

Before bedtime (the night prior to baking), gather all your ingredients.

Close to your bedtime, add the bubbly sourdough starter and warm water to a ceramic bowl. Mix them together with a whisk until well combined.

Then add the flour and salt and combine together with a stiff spatula. You can also use your hands to get the flour fully incorporated. The dough will look a little scraggly, feel dense, and stick to your fingers. Try and scrape off as much dough from your hands as possible but don’t over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.

After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the center until the dough starts to turn into a smoother ball.

BAKING DAY

In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).

Then flip the dough over and let it rest for 5-10 minutes.

Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up.

Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450 degrees. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.

With a small razor blade or serrated knife, score the bread with four slashes.

Pick up the parchment and carefully place your bread in the pot.

Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 30 more minutes.

You can take it out of the pot and onto the rack to bake for 5 minutes longer to darken the bread if you’d like.

When bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour, although we often can’t wait to eat it! Store loaf in a bag on the counter, or this bread freezes beautifully

Apparently the overnight rest helps to give the bread some volume, and more flavour, but also helps with the digestive properties – whatever the reason, it works!

This bread was moist, tender and oh so delicious – it will be on repeat around here.

If you would like a little more guidance, lots of clear photos, and many sourdough tips, head on over to the site I got this recipe from – Cultured Food Life.

Snickerdoodles

Posted on April 16, 2020 by Chatty Kathy

The ultimate Snickerdoodle, courtesy of Heather, these ones made by her daughter Emily. Just thin enough to be tender and chewy.

Have you ever noticed how many recipes are out there for Snickerdoodles? They are everywhere, and I’ve tried a lot of them. Some get quite complicated with refrigeration time required, shaping instructions, and the list goes on. Ultimately, what I’m looking for just isn’t that complicated. This recipe is perfect, and make the best cookies, so quit looking for another snickerdoodle cookie recipe and get baking. You won’t be sorry.

Whisk together:

1/4 cup white sugar
4 tsp cinnamon

Set aside.

Preheat oven to 350

Whisk until well blended:

2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

(alternatively you could omit the cream of tartar & baking soda, just use 3 tsp of baking powder)

Beat in a large bowl:

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups white sugar

When light and fluffy, beat in:

2 large eggs

Stir in the dry ingredients until cookies are well blended. Form cookies into balls (about 1 1/4 inch), roll in cinnamon & sugar mixture and place on parchment lined baking sheet, about 2 1/2 inches apart. Give them LOTS of space as they do spread.

Bake one sheet of cookies at a time.

Bake for 12-14 minutes, just until very lightly browned at the edges. Allow to cool for a few minutes on the baking sheet before removing and placing on a cooling rack.

I put these ones too close together, and they kind of all ran into each other ….. I might fail shape class but they were still delicious.

Our friend Heather makes the most beautiful cookies, they are seriously works of art. Needless to say, when struggling with trying to find a recipe, I turned to her. She provided this one, with the news that it came from Joy of Cooking!

Heather’s daughter Emily will no doubt be as skilled with cookies as Heather is.

nts

Baking with my girls is the best – they are getting so good at measuring – love Stella’s attention to the scale to make sure all the cookies are the same size. (no, you don’t need to do that, but it sure kept her busy)

nts

Really, it doesn’t seem that long ago I was baking with these two little cuties. Now they have little cuties of their own, and I’m baking with the next generation too.

Sour Cream & Onion Biscuits

Posted on April 16, 2020 by Chatty Kathy

Layers and layers of flaky biscuit with fresh chives …. these are a winner any day of the week.

You know those potato chips of the same flavour?? I don’t like them one little bit. In the first place, I don’t care for sour cream. Sure, I use it in recipes, but never as a topping for anything where you just taste sour cream …. yuck. I know I’m in the minority on that. These biscuits though? The sour cream makes them rich and gives them a slight tang that is perfect to offset that richness. Scallions are my favourite in everything right now …. just desperate for fresh vegetables at this time of year I guess.

8 scallions, sliced thinly
12 Tbsp. chilled unsalted butter, divided
2½ tsp. kosher salt
1 tsp. freshly ground black pepper
1¾ tsp. baking powder
½ tsp. baking soda
1¼ tsp. sugar
2½ cups all-purpose flour, plus more for surface
1¼ cups sour cream, plus more for serving
Flaky sea salt

Place a rack in middle of oven; preheat to 425°. Line a baking sheet with parchment paper. Trim root ends from 8 scallions. Thinly slice crosswise (not on a diagonal); set aside.

Melt 2 Tbsp. chilled unsalted butter by whatever method is easiest for you; set aside. Whisk 2½ tsp. kosher salt, 1 tsp. freshly ground black pepper, 1¾ tsp. baking powder, ½ tsp. baking soda, 1¼ tsp. sugar, and 2½ cups (313 g) all-purpose flour in a large bowl to combine.

Cut remaining 10 Tbsp. chilled unsalted butter into ½” pieces. Add to dry ingredients and toss to coat. Using your hands, work butter into dry ingredients, smashing it between your fingers and flattening it between your palm until there are lots of thin shards and pea-size bits. Add reserved scallions and toss to evenly distribute.

Create a well in the center of mixture and add 1¼ cups sour cream to the center. Using a fork and working in circles, mix until large shaggy clumps form. If your bowl is wide enough, fold dough over itself a couple of times inside it until it comes together.

Pat dough into an 8×4” rectangle about 1” thick.
Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8×4” rectangle, then fold dough in thirds like a letter one more time. (You’ll have done the folding procedure two times total.) Pat dough back into an 8×4” rectangle and straighten up with your hands and/or your bench scraper. (This folding method is what will create those nice flaky layers in your final biscuits.)
Cut rectangle in half lengthwise, then cut each half crosswise into 4 squares for a total of 8 biscuits.

Transfer biscuits to prepared baking sheet. Brush tops gently with melted butter; sprinkle with flaky sea salt.

Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream or butter.

Ready for the oven – already you can tell they are perfect.

Just look at all those flaky layers – it comes from the folding technique.

If you want more concise instructions on how to make these, pop on over to the Bon Appetit website, and check out their “Basically” section. Molly Baz made these, and not only are her instructions (complete with short videos) simply perfect, these biscuits are divine.

Flakiest Biscuits

Posted on April 15, 2020 by Chatty Kathy

Okay, here they are – BACK by popular demand … my fantastic baking powder biscuits.

I’ve tried out a new technique …. folding the dough. Pat into a rectangular shape and then fold into 3 (like folding a letter into an envelope), pat out into another rectangular shape and repeat. You can literally see the folded dough, and just look at those flaky layers! Finish with a little melted butter and sprinkle with salt and freshly cracked pepper before baking.

Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!

2 cups flour
1 tsp salt
1 tbsp sugar
4 tsp baking powder
1/2 cup cold butter
1 egg
almost 1 cup milk or buttermilk

Stir dry ingredients to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)

Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.

With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together. Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height. Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.

These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage. Go ahead and experiment – makes these your own family favorite!

To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes. The combination of hot oven and cold butter creates magic!

Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy!

Hot Tomato Feta Salad & Crispy Flatbread

Posted on April 5, 2020 by Chatty Kathy

This could just as easily be an appetizer as a side dish ….tonight it was a side dish for our roasted chicken and it was delicious! Super quick and easy, along with ingredients I love and that made it a total win.

1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup minced red onion
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread*, pita chips, or crostini, for dipping

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

Feel free to substitute the feta with haloumi, or goat cheese, either would be great.

On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.

In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.

Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again.

I’m guilty of poaching this recipe right off the Smitten Kitchen website, and if you haven’t visited that site, hop on over. Deb Perelman has fantastic recipes, but even just her writing style is worth a read.

Can’t believe how good these are! I had to use the herb I had on hand, so these are made with thyme, not rosemary. Can’t wait to try with fresh rosemary out of my garden.

*Flatbread. also from http://www.smittenkitchen.com

1 3/4 cups (230 grams) unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (optional)
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup (120 ml) water
1/3 cup (80 ml) olive oil plus more for brushing
Flaky sea salt such as Maldon

Heat oven to 450°F with a heavy baking sheet on rack in middle. Lightly coat a large baking sheet with olive oil.

Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball.

Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) — shape can be rustic; dough should be thin. Lift flatbread onto prepared baking sheet. Repeat with remaining pieces of dough. I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch.

Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. Sprinkle with sea salt. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. Let cool then break into pieces.

I cut mine into triangles before baking, and they came out perfectly. Read the full Smitten Kitchen recipe for more ideas, you will be happy you did.

Raspberry Coconut Banana Loaf

Posted on March 21, 2020 by Chatty Kathy

Here we are, in the midst of the Covid-19 crisis, I’m working from home, and my stress management is to bake. Lots. I planned on making a banana blueberry loaf, but where are the blueberries I was so sure were in my freezer? Who knows? Only realized that of course when I was in the midst of the batter, so here we are, and sometimes the best recipes come from necessity! This is one of those happy circumstances.

Just look at that crunchy top!

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg (if you can, trust me, this makes a difference)
1/2 cup toasted shredded coconut

1/2 cup melted butter (but not hot)
1 cup sugar
2 large eggs, beaten
1 tbsp vanilla
3/4 cup mashed banana
1 cup raspberries (fresh or frozen – if frozen DO NOT THAW)

Raw sugar

Preheat oven to 350.

Butter and flour a standard loaf pan (9″ x 5″)

Whisk dry ingredients together in large mixing bowl.

In separate bowl beat together the sugar, melted butter, eggs, vanilla and banana.

When ready to combine, and only then, toss the raspberries with the flour mixture. This will prevent them from sticking together. Stir in the liquid mixture, and only stir just until it all comes together. Do not overmix.

Turn batter into prepared pan and sprinkle the top with raw sugar – you won’t believe how crunchy that top will get – pure delight.

Bake at 350 for at least 60 minutes, use a tester to make sure it is cooked in the middle. Remove from oven to a cooling rack and allow to sit for 15 minutes before removing from loaf pan.

As per my original plans you could just as easily use fresh or frozen blueberries!

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