INSPIRE SHARE CREATE HEALTHY LOCAL TOGETHER

Category: baking

Back in June, I had the pleasure of attending T-fal’s Actifry Express launch party in Toronto.

I didn’t go in with high expectations. I had heard of these “Actifry gadgets” before and never been too intrigued with them. They are promoted as healthier fryers, which only use about 1 tablespoon of oil for 5-6 servings of food.

“Time-constrained families often opt for takeout or drive-thru, which is a contributing factor to Canada’s troubling obesity rate. The convenience and innovation of the Actifry Express allows families to prepare healthy meals they love at home in a healthier way, without sacrificing flavour.” — Senior Product Manager for T-fal Innovations in Canada

From my past experiences, I get really excited about new, fancy kitchen gadgets for about 3 weeks and then I never use them again. But, I was still looking forward to seeing what this new (express version) Actifry had to offer. I also got to meet and speak with the author of Street Food Diaries, Chef Matt Basile — what a treat!

Chef Matt Basile

Avocado and Feta Scones

COMMENT

Avocado is natures butter right?

Well, I like to think so!

But, when it comes to baking, you just cant mimic the way butter melts with an avocado. However, I still love this recipe. You don’t get the same flaky texture as scones made with butter, but they are a fun twist on the traditional.

These “scones” are chalked full of scrumptious, healthy ingredients.

Find out where the word avocado originates (you may be surprised) and more interesting avocado facts here.

Avocado and Feta Scones

Ingredients:
  • 2 cups whole wheat flour
  • 2.5 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/3 cup whole flax seeds
  • 1/2 large ripe, but still a bit firm Avocado (or more if you like)
  • 1/2 cup feta cheese (heaping), crumbled
  • 2 tablespoons chopped fresh curled parsley
  • 1 finely chopped green onion
  • 2 eggs, lightly beaten with a fork
  • 1/4 cup buttermilk
Directions:
  • Combine flour, baking powder, baking soda, salt, and flax seeds
  • Grate the avocado into the flour mixture (if you are using a very soft one it might be easier to cut it in with a pastry cutter – to the size of small beads)
  • Add the cheese
  • Add the parsley, green onion, eggs and buttermilk
  • Mix, and press together into a disk shape on the counter, cut into 8 wedges
  • Space the wedges out on a greased baking sheet
  • Bake at 350 F for 20 minutes.  Do not over bake.

Coconut Banana Bread

4 COMMENTS

Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).

Recipe Adapted from: Cooking Light

Yield: 1 loaf, 16 servings

Ingredients

  • 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup olive or canola oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt or Greek yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.

Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.



Upbeet

- Formerly known as Apron Strings and Healthy Things -

© 2014 Upbeet. All rights reserved.