Easy Treats: Jam Foldovers

I hope everyone had a great bank holiday weekend! I went to Reading and am still exhausted, so decided to do an “easy treat”. This will begin a side series of treats I’ll be creating every now and again. These treats are meant to be easy and semi-quick. A friend recently gave us a jar of homemade fig jam, so this recipe is the perfect idea for an easy midweek treat. I’ll attempt to make my own puff pastry when it gets colder, but for now, nah! Here is what you’ll need:

Pre-made puff pastry

  • Jam
  • 1 egg, for egg wash
  • Sliced almonds
  • Brown sugar


I’m only making 4 pastries, so I cut the dough in half.


I then cut four equal rectangle pieces of dough.


I then gave the rectangular pieces of dough a slight stretch to elongate them a bit (as you can see on the right). I also rounded the edges, but that is optional.


Move the dough onto a lined baking sheet. Next, fold it slightly, and place about a tablespoon of jam onto the middle half of the dough.


Fold over the dough and give it a light pinch on the folded end.


For the egg wash, beat an egg, and brush it over the top of each pastry and along the edges.



Next, sprinkle the sliced almonds and brown sugar on top.


Place the pastries in the oven at 180C / 350F for 15 minutes, or until the top has puffed up into a nice golden brown.


And there you go, an easy treat for mid week! These jam fold overs were super easy to make, but look like waaay more effort was put into them. They were quick to prepare in time for the first episode of The Great British Bakeoff! Super excited for this season, if only to get a dose of Noel Fielding every week.


If you have some jam from this summer’s garden, try these Jam Foldovers. They’re also an easy treat to make for the office or a charity bake sale. Thanks for reading and Happy Eating!

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Peach Tarts


Summer is slowly coming to an end, but I’m not ready to slow down just yet! We’ve got a bank holiday weekend coming up, and since I’ll be at Reading, I figured I better pump myself full of nutrients to even out the gluttony a three day weekend usually brings. And since peaches are still abundant, I decided to make dairy free, grain free, peach tarts! Here is what you’ll need:

1 1/2 cup course coconut flour or desiccated coconut

  • 1 cup almond flour / ground almonds
  • 2 tablespoons fine coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil
  • 2 eggs
  • 4 tablespoons honey
  • 1 teaspoon vanilla
  • 4-5 peaches
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil (for the topping)*

**UPDATE: I would not recommend adding extra coconut oil on the topping. I think sprinkling brown sugar over the top would be just fine. The finished product tasted good, but the oil seeped into the crust too much. If you like coconut oil, have at it as it still tasted really nice, but I’m not sure the extra oil would suit everyone. Perhaps instead of 1/4 cup, maybe 1 tablespoon would be better.


First combine the dry ingredients which consists of both coconut flours, almond flour, and cinnamon. Set aside.


You will then combine the wet ingredients consisting of the coconut oil, eggs, vanilla, and honey. I used Woody’s honey which is a great product made in Bristol. I purchased it at Southville Deli in Bedminster, and I’ve also found it at the Tabacco Factory Sunday market on occasion. This honey comes to us from Sea Mills which is nestled west of the city center, on the banks on the Avon. There is a great pub there called Lamplighters; check it out if you’re in the area.


Add the wet ingredients to the dry bowl, and mix well, using your hands if necessary.


After the pastry has come together, put it in the fridge to chill. Now it’s time for the peaches!


You will then peel and slice 4-5 peaches. I used 4 peaches in today’s recipe, but I do think 5 would have been better.


Next, comes the topping. Thoroughly combine 1/4 cup coconut oil and 1/2 cup packed brown sugar. If you would like to make this a “paleo” desert, you can omit this topping and glaze the finished product with honey.


Take the dough out of the fridge and split in half. Grease your tins and press the pastry until it takes the shape of the pan. You can try rolling it, but this type of flour can be a bit crumbly.


I decided to pre bake the pastry as the peaches are very juicy and no one likes a soggy bottom. I placed them in the oven for 10 minutes at 180 C / 350 F.


Take the pans out of the oven a let them cool for about 5 minutes. Then, arrange the peaches as you like in each tin, followed by a sprinkling of the brown sugar topping. You can also chop up the peaches instead of slicing, and heap them in.


At the same temperature, place the tarts in the oven for another 10-15 minutes, or until the peaches are cooked. I suggest placing them on the bottom rack (which I didn’t do in the pic) to avoid the crust from browning too much.


And there you have it folks, summertime Peach Tarts! These will be a hit at a bank holiday gathering or to eat amongst your household while enjoying the fading light of summer. These tarts are a great option for anyone who can’t have dairy or refined flour. And as mentioned earlier, it can easily be made paleo. I really hope you get a chance to taste these while peaches are still plentiful on the grocery shelves. I got my peaches at Aldi (UK) this week as they are on offer for 45p for a 4-pack. I believe the offer is good until next week.

Anyhow, enjoy your bank holiday weekend, and if you don’t have any plans, make some Peach Tarts! The one suggestion I would make is to use baking paper to line the tins which will make them easier to get out. Until next time, thanks for reading and Happy Eating!

Peach Upside Down Cake

Such a beautiful day in Bristol! I was walking along the chocolate path, enjoying the river at high tide, and trying to savor these warm summer days. Well, warm for England anyway. These walks help me think about what to bake up next and since there seems to be an abundance of peaches everywhere, an upside down cake seemed like the obvious choice! Here is what you’ll need:

1/4 cup butter

  • 1/2 cup brown sugar, packed
  • 1 1/2 cup sliced or chopped peaches
  • 1 1/4 cup plain flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil (or butter)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup milk


For this recipe I used flat white peaches as they were on sale at Aldi. I am not affiliated with them in any way, but I tend to get a lot of my ingredients there due to quality and price. I’m all about baking on a budget! You’ll want to slice or chop your peaches and set aside.


Next, place the melted butter directly in the baking dish. I suggest using an 8×8 square or 9 inch circular pan. I used this dish as it’s what I had and it worked just fine. Then add the brown sugar and mix well.


Line the sliced peaches on top of the buttery brown sugar. Remember, the peaches will shrink a bit as they cook, so you’ll want to overlap them. I need to really pack the fruit in next time for even more peachy flavor. Set this aside as you prepare the batter.


In a medium bowl, combine the flour, baking powder, and salt. Set this one aside too.


Next combine the coconut oil, vanilla, and egg. This bowl will be the one where the batter comes together.


You will then alternate between adding the flour and milk in order to get a smooth batter. If you have a hand mixer, definitely use it. If not, you can get good results with a whisk.


Try to reduce the lumps as much as possible until the batter is velvety smooth. If you haven’t already done so, heat the oven to 350 F / 180 C.


Pour the batter directly over the peaches, smoothing it out evenly.


Place in your oven for 40-45 minutes, or until it is golden brown and a cake knife comes out clean.


Take the cake out and let it cool for at least 15 minutes.


Next, place a cake plate or chopping board atop the cake, and carefully turn it over. Give it a few taps and it should slide ride out. If it’s not budging, you may have to loosen the sides with a butter knife.


And there you go, Peach Upside Down Cake! This turned out deliciously, like whoa! I definitely have to use more peaches in it next time, but hot damn, this was good! The late summer days are best spent by enjoying the fading sun while ¬†indulging in this peachy delight. My husband and I went through half of it while watching coach trip last night, so you know it’s gotta be delish to distract me from the vote, ha, ha! Anyway, peaches are on sale again this week at Aldi, for 59p I believe, so why not try your hand at baking this and “maybe” share some with friends. Enjoy your weekend, thanks for reading, and Happy Eating!

Chocolate Nut Zucchini Cookies

The recent summer warmth, and usual rain, has made for a lot of garden veggies this year! We were gifted another beautiful zucchini which I turned into some yummy cookies to accompany an after dinner drink. Here is what you’ll need:

1 3/4 cup flour

  • 3/4 cup quick oats
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts
  • 1/2 cup chocolate chips/chunks
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil
  • 1 cup chopped or shredded zucchini


First, mix together all the dry ingredients. That would be the flour, oats, both sugars, cinnamon, baking soda, salt, nuts and chocolate.


Next, in a separate bowl, beat the egg. Then add the coconut oil, vanilla, and zucchini. Mix it very well so that all wet ingredients are distributed evenly.


You will then add the wet ingredient mixture to the dry ingredient bowl.


As you stir the ingredients, it will be thick and sticky. Carry on until all the dry bits are  absorbed and thoroughly combined. At this point, you may even want to finish mixing with your bare hands. As long as you wash them first of course.


Preheat your oven to 180 C / 350 F. Spoon out balls of dough onto a sheet lined with baking paper or greased foil. Make sure to give them some space in case they spread out while in the oven. Set the timer for 13 minutes, baking until firm and slightly golden.


And there you go, Chocolate Nut Zucchini Cookies! These were soft and full of yummy texture from the oats, nuts, and chocolate chunks. They weren’t cloyingly sweet, so they paired wonderfully with this bottle of Honey’s Stoney Bonk Cider Ginger Beer. I picked up a few bottles of these at the Bath Christmas market. Here’s their site if you’d like to try it too: http://www.honeyanddaughter.co.uk

That’s all for this week folks! I hope you enjoy trying these out in your kitchen. You can add more sugar if you like things sweet, or substitute raisins for the chocolate. Whatever way you make it, these make a delicious afternoon snack for the rainy summer days we’ve had this week. Thanks for reading and Happy Eating!