We invite you to cook along with us this Saturday, February 6 @9:00 am as Giselle and Shannon cook up some Valentine-inspired recipes! Show your love with these special sweet and savory love bites that will be sure to say “I love you.”
We will also share with you some creative and festive ways to put it all together. Using these and other pre-made nibbles that will make your celebration one to remember!
You can join the fun LIVE on Instagram as we cook up these treats together. Here’s what is on the menu:
- Sugar & Spice Palmiers
- Olive Tapenade Palmiers
- Beetroot Hummus
- Gluten-free Crackers
Equipment:
- Sheet tray
- Parchment paper
- Rolling Pin
- Food processor
- Knife
- Dry measuring cups
- Rolling pin
- Heart-shaped cookie cutter
- Pastry brush
Ingredients:
Sweet Palmiers
1 sheet puff pastry
White sugar
Cinnamon
Salt
Savory Palmiers
Egg
Grated Parmesan
Olive Tapenade
Beetroot Hummus
1- 14- ounce can chickpeas, drained and rinsed
1 – medium beet (roasted or steamed)
2 lemons
4 medium garlic cloves
Tahini
Salt
Optional toppings to serve: sesame seeds, hemp seeds, edible chive/flower blossoms, chopped chives, a drizzle of toasted sesame oil
Crackers
Gluten-Free Flour Blend (I like Bob’s Red Mill)
Almond meal (or substitute gluten-free oat flour)
Baking powder
Flaxseed meal
Chopped rosemary
Garlic powder
salt
Neutral oil (i.e. grape seed, sunflower, or avocado oil)
Here are the recipes:
Sugar and Spice Palmiers
1 sheet of puff pastry, defrosted overnight in the fridge
1/2 cup of white sugar, separated into ¼ cups
½ tsp ground cinnamon
pinch of kosher salt
Mix the ¼ cup of sugar, salt, and cinnamon together in a small bowl. Dump the remaining ¼ cup sugar onto a work surface and spread evenly around. Unroll the puff pastry on top of the sugar, and then sprinkled the remaining sugar in a layer over the top of the puff pastry. Roll out slightly with a rolling pin to make sure the sugar and spices stick to the pastry.
Gently roll the palmier toward the center of the dough, but stop halfway. Roll the opposite edge of the palmiers toward the center so that the two loops meat together. Gently push the two circles together. We will shape them a bit further once cut. Preheat the oven to 400F.
Put the palmier log into the fridge for 5-10 minutes if the dough has become too soft, as it will make cutting easier. When the dough is chilled, cut the log into ¼-½ inch long sections and arrange on a parchment lined baking sheet flat. Once on the sheet, you can pinch the bottom of the shape into a point, and keep the top circles intact to create a heart shape. Do not crowd the cookies and they will puff when you bake them!
Bake palmiers for about 12-18 minutes. You will want to turn them half way through. Because of the high sugar content, you want to watch the bottoms so they do not over caramelize and burn, adjusting the heat of the oven or the time to bake as needed.
Olive Tapenade Palmiers
1 sheet of puff pastry, defrosted overnight in the fridge ⅓ cup olive tapenade
Spread filling of your choice over the puff pastry. Gently roll the palmier toward the center of the dough, but stop halfway. Roll the opposite edge of the palmiers toward the center so that the two loops meat together. Gently push the two circles together. We will shape them a bit further once cut. Preheat the oven to 400F.
Put the palmier log into the fridge for 10-15 minutes if the dough has become too soft, as it will make cutting easier. When the dough is chilled, cut the log into ¼-½ inch long sections and arrange it on a parchment-lined baking sheet flat. Once on the sheet, you can pinch the bottom of the shape into a point, and keep the top circles intact to create a heart shape. Do not crowd the palmiers as they will puff when you bake them!
Bake palmiers for about 20-25 minutes. You want the palmiers well cooked, so the layers are golden brown, fully puffed, and buttery. Adjust the heat of the oven or the time to bake as needed, increasing the temperature or adding more time if they are cooking too slowly.
Beetroot Hummus
You can make this with raw (roasted or steamed) beets. My main recommendation – make a triple batch to keep on hand all week.
- 1 14- ounce can chickpeas, drained and rinsed
- 1 medium beet (raw or roasted), peeled, and quartered (4-inch diameter)
- 4-6 tablespoons fresh lemon juice (2 lemons)
- 4 medium garlic cloves
- 1/4 teaspoon fine grain sea salt, plus more to taste
- 2 tablespoons tahini
- 1/3 – 1/2 cup ice water
- To Serve (all or some of the others): sesame seeds, hemp seeds, edible chive/flower blossoms, chopped chives, a drizzle of toasted sesame oil
Place the chickpeas into a blender or food processor and puree into a thick paste. Add the beets and puree again. Add the lemon juice, garlic, salt, and tahini. Slowly drizzle in the ice-cold water. Keep processing for a few minutes, three or so. Taste and adjust with more salt or lemon juice if needed. This recipe calls for substantially less salt than many other hummus recipes, the idea being, you start with a bit, and then salt to taste.
Gluten-Free Crackers
- 3/4 cup Gluten-Free Flour Blend (I like Bob’s Red Mill)
- 2/3 cup almond meal (or sub gluten-free oat flour)
- 1/4 tsp baking powder
- 2 Tbsp flaxseed meal
- 1 tsp fresh chopped rosemary
- 1/2 tsp sea salt
- 1/8 tsp garlic powder
- 3.5 Tbsp neutral oil (i.e. grape seed, sunflower, or avocado oil)
- 3-5 Tbsp cold water
Preheat the oven to 325 degrees F and line 1 large or 2 small baking sheets with parchment paper (adjust the number of baking sheets if altering batch size).
Add dry ingredients to a food processor and process or whisk until thoroughly combined. Then add oil and pulse until crumbly. Add cold water 1 Tbsp at a time, pulsing until it forms a semi-sticky dough that’s moldable with your hands and not crumbly (It shouldn’t need more than 5 Tbsp).
Remove from the processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick
Using a small heart-shaped cookie cutter to cut the dough. Transfer the dough (still on the parchment) to a baking sheet and bake for 16-22 minutes or until slightly golden brown. Remove from oven and let cool. Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month. Makes about 40 hearts
Cracker recipe inspired by Minimalist Baker
