My plum “cobbler” and my biggest hugs to my American readers

My dear readers, how have you all been?

I know that those of you in the U.S. are going through a rough time now with the approaching elections and the possibility of a criminal becoming your president. I feel for you, since Brazilians like me went through this very same hell a couple of years ago. I send you all my love.

I haven’t been around here much, the good old excuse of lack of time: unfortunately, we don’t always have time for our favorite things, right?

Many, many Sundays ago I was on the couch, watching something on TV while João took a nap after lunch. I wanted to have a little sweet something, and even went to the kitchen to grab a piece of chocolate, but it was not what I really wanted: my wish was more specific, I craved something comforting.

Usually, when I feel like that, I make a crumble, but that day I felt like making a more practical version of a cobbler: fruit + a cake batter. Not to brag or anything, but it turned out really delicious, that is why I am sharing the recipes with you here today – I hope you like it as much as I did.  xx

My plum “cobbler”

own recipe

 

Filling and bater:

2 medium plums (170g/6oz)

¼ cup (35g) all-purpose flour

1/3 cup (33g) almond flour

½ teaspoon baking powder

1/8 teaspoon ground cinnamon

pinch of sal

¼ cup (50g) granulated sugar

¼ cup (65g) plain unsweetened yogurt

2 tablespoons neutral vegetable oil – I used canola

1 large egg, room temperature

½ teaspoon vanilla extract

2 teaspoons Amaretto or Frangelico – optional: they enhance the almond flavor

 

Topping:

1 teaspoon granulated sugar

2 tablespoons flaked almonds

 

Preheat the oven to 180°C/350°F. Brush a 450ml (approx. 1 pint) heatproof shallow dish with butter. Remove the stones from the plums, dice into 1cm (approx. ¼-in) cubes and spread into the dish evenly. Set aside.

In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon and salt. Set aside. In another small bowl, whisk well the sugar, yogurt, oil, egg, vanilla and Frangelico/Amaretto (if using). Pour over the dry ingredients and mix until you have a cake batter – do not overmix, or cake will be tough.

Pour batter over the plums and mix them slightly into the batter. Sprinkle with the sugar and almonds of the topping, transfer the dish to a baking dish and bake for 25-30 minutes or until risen, golden and a toothpick inserted in the center comes out clean.

Serve warm with cream, vanilla ice cream or plain yogurt.

 

Serves 2

Gingerbread granola

My favorite time of the year has arrived and my Christmas tree is already up – I have been thinking of the Christmas Eve menu already, planning the food and the drinks. However, unlike previous years, I don’t think I will be able to have my oh, so beloved Christmas series here on the blog – too much work, other priorities at the moment.

Having said that, I felt I had to bring you at least one recipe with a holiday touch and it is my gingerbread granola: filled with spices it will make your house smell like Christmas immediately.

Even if I am not able to bring you other holiday recipes aside from this granola, there is plenty of inspiration from previous years: it is just a matter of clicking on the Christmas tag here on the blog.

Gingerbread granola
own recipe

2 ½ cups (225g) rolled oats
¼ cup (40g) golden flaxseeds
¼ cup (35g) raw pumpkin seeds
½ cup (60g) flaked almonds
pinch of table salt
½ teaspoon freshly ground allspice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon ground ginger
3 tablespoons canola oil
1/3 cup (80ml) agave or honey
½ teaspoon vanilla extract
½ cup (75g) dried cranberries, chopped in half if too large
½ cup (90g) dried apricots, diced

Preheat the oven to 180°C/350°F. Line a large baking sheet with foil.

In a large bowl, mix together the oats, flaxseeds, pumpkin seeds, almonds and salt. Set aside.
In a small bowl, whisk together the spices, oil, agave/honey and vanilla. Pour over dry ingredients and stir well to coat. Spread mixture over foil and bake for 10 minutes. Stir the granola around and bake for another 10 minutes – the granola will still be soft and will get crunchy once cooled. Remove from the oven and stir in the dried fruit. Let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Serves 6-8