ABBY'S TABLE

Zucchini Fritters and Cucumber-Fennel Relish: Video!

Want a fun appetizer for the season?   

Check out this video recipe, courtesy of Portland Monthly!  Enjoy!  Happy cooking:)

Click here to see the video

Sweet Corn Lemon Verbena Fritters

Sweet Corn Lemon Verbena Fritters

Yields 40 Fritters

Ingredients

2c. Zucchini, Grated

11/2c. Corn

1c. Gluten Free All-Purpose Flour

1/2c. Brown Rice Flour

3T Tapioca Flour

1/2c. Coconut Milk

2T Sea Salt

1T Garlic, to taste

2T Olive Oil

2T Coconut Sugar

11/4t. Arrowroot

4T Lemon Verbena, Chopped

2T Lime Juice

1c. Coconut Oil, For Frying

Method

Place zucchini in a strainer to drain excess water, about 10 minutes.

In a bowl combine flours, sea salt, and arrowroot. 

In another bowl combine corn, coconut milk, olive oil, palm sugar, lime juice, and lemon verbena.  Add strained zucchini.  Optional: you can process the batter ingredients in a food processor, 30 seconds.

Add flour mixture to corn mixture and blend. 

Heat 1/4" oil on medium high heat, until nearly smoking.  Drop mixture into the pan, leaving the cakes to cook without disturbing, 2-3 minutes.  Flip and cook on second side until very brown.  Transfer to a paper towel and continue until all cakes are cooked. 

Date Walnut Loaf with Spicy Berry Compote

Date Walnut Loaf

Ingredients:

1 cup Date Paste

1 teaspoon Baking Soda

1 1/2 cups Gluten Free Flour Mix (1 cup white rice flour, 1/2 cup sorghum flour)

3/4 teaspoon Xanthan Gum

3/4 teaspoon Salt

2 teaspooons Baking Powder

2 Eggs

3/4 cup Coconut Sugar

2 tablespoons Coconut Oil

1 teaspoon Vanilla Extract

1/2 cup Chopped Walnuts

Method:

Preheat oven to 325 degrees.  Grease a 9"x5" or 81/2" x 41/2" loaf pan, line the bottom with wax paper and grease the paper.

In a bowl whisk:  flour, salt, xanthan gum, baking soda and baking powder.  Set aside. 

Next, beat the eggs, add the sugar, dates, and oil.  Add the dry ingredients, beating until smooth.  Fold in the vanilla and nuts.

Pour into the prepared pan and bake for 55-60 minutes.  Remove the paper while still hot.  Cool before cutting. 

Spicy Raspberry Compote

Ingredients:

2 Tablespoons Coconut Oil

6 Tablespoons Agave Nectar

1/4 teaspoon Cinnamon

2 Tablespoons Lemon Juice

1/4 teaspoon Cayenne Pepper

24 Ounces Frozen Berries

Method:

In a medium saucepan melt:  coconut oil,  agave,  cinnamon, lemon juice, cayenne pepper, and frozen berries.  Bring to a boil.  Reduce heat and simmer for  5 minutes or until thoroughly heated.

Cashew Cookies

Delicious cookie recipe!  Try it out, so yummy and healthy:)

Cashew Cookies

Yields 10 cookies

Ingredients:

1cup cashew (or walnuts/pecans)

3/4c. gluten free flour

2T. coconut sugar

pinch sea salt

3T. melted coconut oil or coconut butter

1/4cup maple syrup

Method:

1. Preheat the oven to 350. Grease cookie sheets with coconut oil.  Grind the cashews to a fine meal in a food processor. Add the sifted flour, coconut sugar, and sea salt. 

2. Heat the coconut oil in a pan and THEN measure out 3 Tablespoons. Add maple syrup and melted oil to dry mix and pulse in food processor or mix until just blended.  

3. Use an ice cream scoop to drop mixture onto a cookie sheet.  Bake for 10 minutes, making sure to rotate the sheet at 4 minutes.