Can you believe it’s December already? That’s ridiculous … time is amazing and crazy, the way it can rush by or drag on and on. I remember sitting in physics class in high school and staring at the clock across the room, trying to WILL the minute hand of the big clock to move along so I could scoop up my things and get out of that room. The teacher was droning on and on (or I thought he was – what did I know?) and I felt my eyes crossing. When I think of all the hours upon hours I spent doing that I just shake my head. Small wonder I’m the other way now and time moves along at a brisk clip. When I’ve got the mojo, watch out…
This past weekend, off I went to my Food Bloggers LA Annual Cookie Swap. What a group! It was wonderful to see everyone and I missed all those who couldn’t make it. The table looked unbelievable when everyone set up all their offerings. Can you imagine? Bringing several dozen cookies and taking home the same amount?
Novio, friends and neighbors will all be smiling over the next few days, not to mention me. :) Thank you Judy, Natalie, Valentina, Christina, Kelly, Nancy, Sara, Cathy, Ellen, Andrew to name only a few… and thanks to Erika Kerekes for opening her home to us!
I chose two cookies very different. One dairy-free, no chocolate. The other with dairy (but can made dairy-free), with chocolate. Both slightly tweaked and from VERY reliable sources. What were they?
Oh, yes… Lemon Rosemary Biscotti (simple) and Macadamia Shortbread Brownie Bites (a bit more labor intensive but worth it every now and then). The latter – the little babies in the paper cups next to the biscotti, are set to arrive in the next post… stay tuned…
This cookie is a lighter and smaller version of biscotti and is from Paula Shoyer‘s The Kosher Baker, which I’ve referenced several times here on bb. Paula organizes the book by levels of complexity — moving from fairly quick and elegant to multiple-step desserts. I’m working my way through the simple and elegant section and taking you along with me for my favorites. I’ll let you know if and when I move into the deeper waters.
But for now, I’m working with a straightforward dough.
Lemon Rosemary Biscotti
barely tweaked from Paula Shoyer’s, The Kosher Baker
1 1/2 c. all-purpose flour
1/2 c. whole wheat pastry flour
1 c. + 1/2 t. sugar, divided (1/2 t. is to sprinkle on top later)
1 t. baking powder
2 t. lemon zest (from one lemon)
3 large eggs (or 2 eegs + 1 yolk for batter, 1 white to glaze biscotti)
2 t. pure vanilla extract
1 T. freshly squeezed lemon juice (juice of 1 lemon)
1 t. finely chapped fresh rosemary leaves
Note: You can use all regular flour. I like upping the fiber content in baked goods and whole wheat pastry flour is so light, no one ever notices it. I swap out half the amount of regular flour a lot too.
Preheat oven to 350°.
Line a jellyroll pan or cookie sheet with parchment paper.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder and lemon zest.
Add the 2 eggs plus 1 yolk, vanilla, lemon juice, and rosemary.
Mix with a wooden spoon until the dough comes together. You can also use a stand mixer for this.
Divide the dough in half. Form two logs, about 3 x 8 inches each. Place the logs on the pan, leaving space between them
Lightly beat the reserved egg white and brush the tops of the logs.
Bake for 23-28 minutes, until logs are slightly golden on top. Slide the parchment paper with the loaves onto the counter. Let them rest for 5 minutes.
Cut each log crosswise into half inch thick slices. They will be slightly soft in the center. Place sliced cookies cut side down directly onto the pan and place back in the oven. Bake for 10 minutes until slightly browned. The longer you bake the biscotti, the harder they become. I prefer softer biscotti, so I always bake it for the minimum number of minutes.
Place the biscotti on a cooling rack and let cool.
Makes 30 to 35 biscotti. They last for up to three months in the freezer (if you can keep from visiting them).
Third and Final Installation in the Persimmon Mini Series (but you never know- there may be a remake).
It’s always my intention to fill up more
pots posts than I actually do. But in the last few months, something’s been competing for my attention. The work that’s been on the back burner for a while has finally been moving to the head of the kitchen class. So the burners are full and I will figure out how to keep everything going without burning the kitchen down. Or myself (for those of you who know me, you know I kid you not).
I’m at work on a documentary, called Life On The Bridge! And, I just launched a website by the same name. The whole project is about overcoming obstacles and choosing to live life fully. And that means creating and experiencing those moments of joy that are all around. To read more, click here to go to the ABOUT Page and scroll down to read the November 2014 entry.
Back to our persimmons. There are two types that are available in my market. Fuyu persimmons are tomato-shaped and are hard with a delicately sweet flavor. You eat them just like an apple. Bite in and enjoy. Or slice it up horizontally to see the lovely star-shaped pattern inside. I use them in salads and hot cereal too.
Hachiya persimmons are acorn-shaped and need to be extremely soft when eaten. Hachiyas are highly astringent in nature. That’s why you have to give them ample time to get soft and lose most of that astringency. If you buy them firm, they can take almost 2 weeks to ripen. The best way to eat a Hachiya is to cut it in half around the middle and scoop it out with a spoon. It’s very sweet and custard-y in texture. My local grower, Cecile, tells me she freezes them when ripe and slices them up to eat. She says it’s like eating the best sherbet.
With all this information on persimmons, I held a little persimmon workshop.A very interested young student of persimmons.
[Yes, the troops were in from Columbus for the week of Thanksgiving, and in the words of one of the home team fans, “it was grand to have them here.”]
For more pics of little BabyBee, please scroll to the end of the post.
Back to the Persimmon Patter, Novio and I were headed to friends, Frank & Merle, for a pre-Thanksgiving dinner and I wanted to make something seasonal and special for them. I love apple crisps, who doesn’t? So I decided to go for a persimmon crisp, bursting with the color and flavor of autumn.
I piled up chunks of persimmons in a deep-dish pan, tossed with a bit of lemon juice, sugar and a bit of arrowroot for a little thickening action (cornstarch is okay too). This would easily work in a 2-quart baking dish.
With a little help from my pals Ina and Deb…Not really my pals… more like pretend pals, this is what I came up with. I did a riff off the Barefoot Contessa’s Apple Crisp and I incorporated some ideas from Smitten Kitchen’s Breakfast Apple Granola Crisp (click on highlighted names to link to original recipe) . That meant I made it less sweet and added extras to the topping like almonds and unsweetened coconut.
I started out with butter… really good butter. I’m not messing around. This Irish butter is made from grass-fed cows and the flavor doesn’t compare. (BUT if you go for regular butter or even swap out the butter for canola oil to make it dairy-free, it will all work.)
After about 50 minutes, it was browned and firm on top.
Great alone or paired with a scoop of vanilla ice cream, coconut milk ice cream (vanilla or coconut) or a dollop of yogurt.
Inspired by online apple crisp recipes from Barefoot Contessa and Smitten Kitchen
Ingredients:3 lbs Fuyu persimmons (7-8, depending on their size) peeled, small chunks
2 T. lemon juice
2 T. sugar
1/2 t. arrowroot (or 1 t. cornstarch)
1/2 t. cinnamon
pinch of salt
6 T. (or 3/4 stick) cold unsalted butter, diced 1/4 cup sugar 1/4 c. light brown sugar
1/2 cup flour
1 c. oats
1/4 c. sliced almonds
1/4 c. unsweetened shredded coconut
Preheat oven to 400°F.
Mix persimmon chunks with lemon juice, sugar, arrowroot (or cornstarch), cinnamon and pinch of salt in a deep-dish pie pan or 2-quart baking dish until fruit is evenly coated.
In a medium bowl, stir together the flour, oats, almonds, coconut and another pinch of salt. Add diced cold butter and combine with fork or with your fingers until clumps form. (NOTE: If using oil for a dairy-free or lower fat version, simply stir all topping ingredients together until combined and spread over the fruit when ready to bake.)
Sprinkle evenly over the persimmon mixture and bake in the oven for about 45 to 55 minutes, or until the fruit is softened and crisp is browned and firm on top.
Let rest 10-15 minutes and serve warm. Also great at room temperature.
Serve with a large spoon. Makes 8-10 servings..
Terrific as a dessert with or without a scoop of vanilla ice cream or coconut milk ice cream (vanilla or coconut) or for breakfast with a dollop of yogurt.
So where is that little student of persimmons?KB with Baby B… …and a persimmon.
Am cleaning up my office and feeling lighter. I take a half hour and say to myself, ” I WILL clean one pile BEFORE I do anything else today- a few times the half hour turns into three hours and once or twice the half hour is actually a half hour.
I know I can’t keep this up for too long so when I’m motivated to sort, toss and file, I jump on it. And I find I’m breathing a bit easier. Coincidence? Correlation Causation? Too many “C” words? I don’t know. I’m just reporting the facts.
Remember the old People Mover in Tomorrowland? I don’t even think Disneyland has a Tomorrowland anymore. It’s OK, I know I’m dating myself. I don’t mind. This is how I feel: Things that have been in me to do for a very long time are coming into focus and moving forward. Just maybe in time for Thanksgiving. Just may be. Small wonder I’ve been out of the bb kitchen so much. I will tell you more soon.
And in the spirit of less is more, I offer up another installation of the Persimmon Mini Series. As soon as I received a big bag of persimmons and before I could get to the porridge (click here for the recipe) I threw together a few favorite ingredients for a salad. Home Run!, according to Novio. Less is More.
I used two small persimmons the first night, with an avocado that was ready to go.
I threw the chunks of persimmon and avocado into a simple salad…
… with chopped Romaine lettuce, baby lettuce, green onion and Persian cucumber, all frequent guests in the kitchen.
Then I dressed it lightly with olive oil and a bit of Orange Muscat Vinegar (love the stuff— it’s from Trader Joe’s).
If you don’t have a Trader Joe’s near you (yikes!) or don’t know what I’m talking about (double yikes!!), no worries. Use the same amount of oil PLUS…. either (you have lots of choices) -
- 2 t. lemon juice and a small amount of honey (about 1/2 t.)
- 1 t. orange juice and 1 t. light vinegar
- 1 t. orange juice plus 1 t. champagne vinegar or white balsamic or something acidic that appeals to you
I didn’t even take the time to make the dressing in a jar or little bowl. A little oil splashed on. A little vinegar. A little salt & pepper.
There’s a lot to be said for Simplicity. Thanks again, Beverly.
Persimmon Avocado Salad
Ingredients:4 c. mixed lettuce 2 small persimmons, small chunks, peel on 1 Persian cucumber, sliced 1 green onion, thinly sliced 1 small avocado, large dice 2 t. lemon juice (or juice of 1/2 small lemon) 1 T. good quality olive oil 2 t. orange muscat vinegar salt & pepper to taste
Rinse, drain and shred Romaine. Combine with other lettuces, if using, in a medium salad bowl. Add sliced green onion and cucumber.
Cut persimmons in chunks and add to salad.
Dice an avocado, add to salad and pour lemon juice over it.
Add olive oil, vinegar, salt & pepper and lightly toss.
Two people now have a delicious and quick salad to enjoy!
Ahhh, my Tuesday Night Hebrew class. I started taking it again a few years ago and now it’s a non-negotiable fixture on my calendar.
Case in point: Novio and I have been trying to figure out a date to take our nephew out to dinner for his birthday. This Thursday, next Thursday, this Sunday – all no good. Nephew texted me back: What about Tuesday night? I’m free Tuesday. Sorry Daniel, Tuesday night is Hebrew night. As I said, nonnegotiable.
This class has some wonderful advantages, not the least of which is our outstanding Hebrew teacher, Era. We discuss, we share, we laugh. Under Era’s gentle leadership, the conversation covers Israeli culture, literature, history and music. We share stories, from travel to memories and anecdotes of family and friends. And sometimes we open up our grammar books.
The class itself is an eclectic group – all coming together for our love of the language and the country. One of my classmates is a kind and generous soul whose mom’s backyard has persimmon trees that deliver in abundance every fall. So each year about this time, Beverly brings bags and bags of persimmons to class, asking us who would like some. Sometimes pleading with us to help her share in the bounty. I don’t know how she lugs those heavy bags around.
Two weeks ago I couldn’t make class. A few days later, Novio and I return home and what do we find waiting for us on our doorstep? Yup. A bag filled with persimmons. I knew immediately who the culprit was. I didn’t even have to read the lovely note attached.
This porridge is made with Fuyu persimmons. Novio keeps teasing me about the name. He wants to know why I’m speaking like that. “They’re called Fuyus,” I say. Please cut the tittering,okay? A Fuyu persimmon is firm and you generally eat it like an apple. It has a subtle and delicious sweetness to it.
I’ve been thinking of different ways to enjoy them. Delicious out of hand, Yes. But throughout the day, all kinds of uses for persimmons come to mind.
Breakfast: diced into yogurt or in cereal, whether hot or cold.
Lunch/Dinner: in a refreshing salad with greens, avocado and scallion (green onion), as a salsa to top fish or chicken, diced and baked with chicken, with quinoa, stewed with yams.
Dessert: roasted chunks or slices served with ice cream… or persimmon crisp.
I feel a Persimmon Mini Series coming on.
All this pondering made me think about a wonderful steaming bowl of cereal in the morning.For the first batch, I used old-fashioned rolled oats.
I thought maybe a smoother texture would work. I did a quick turn with the oats in my mini-food processor to get a cream-of-wheat consistency. It was delicious but would be fine without that extra step too.my friend, the mini-processor
For the next batch, I used Scottish oatmeal. This batch used a higher liquid to oats ratio. Be sure to read the cooking directions for the correct oats:liquid ratio. The ratio can be 1:1.5, 1:2 or as much as 1:3 or 1:4 (for steel-cut).
I tried making this batch with an unpeeled persimmon cut into a large dice but I found that when I peeled them….. I know the nutrients are mostly under the skin but here’s the deal, when I peeled them, they became very tender and flavorful in the brief time I cooked them in the porridge liquid. The cooking liquid I used was half unsweetened almond milk and half water.
Then I simply added the oatmeal (or try whatever hot cereal you like). I included a very small amount of brown sugar, a pinch of salt and a bit of vanilla.
That’s it. Fantastic! Quick and a great way to start the day.
Experiment using different hot cereals.
This post is dedicated to Beverly, her mom… and the wonderful persimmon trees.
Ingredients:1 c. oatmeal (AKA rolled oats) cooking liquid for oatmeal- I use half unsweetened almond milk and half water (I needed 3 c. liquid for the type of oatmeal I was using) 2 persimmons, peeled and diced 2 t. light brown sugar 1/2 t. vanilla 1/4 t. salt
Use the ratio of cooking liquid to oatmeal for 4 servings according to package directions. Pay attention to the oatmeal-cooking liquid ratio as it varies according to the type of oatmeal and brand you use).
In a medium saucepan, bring cooking liquid and salt up to a gentle simmer. Add the diced persimmon to the cooking liquid (to soften it a bit). Return to a very gentle simmer. Bring heat down to low (otherwise you’ll spend unnecessary time wiping the stove top) and add oatmeal and brown sugar. Stir and cook gently (you want to see gentle bubbling on the surface) for the number of minutes indicated on the oatmeal package. Remove from heat and add the vanilla. Cover and let rest for a minute or two.
Makes 4 servings. Add a bit more almond milk to the oatmeal before serving… Enjoy!
These granola bars are really cool. Why? Because we keep them chilled in the refrigerator , ha ha! No, no, they’re also just a really cool pick-me-up. Full of whole grains, nuts and dried fruit and held together with a very fun mix of things, including almond or peanut butter. And anything that looks like it’s been baked and isn’t is a cool thing.
My buddy Hanni, of Spots on Pots fame, recommended David Lebovitz’s version (click here for his version) when I made a batch of granola cookies. Her husband, AKA The Better Half, reported that they were too crumbly and liked David’s version better. I put that bit of info away in the back pocket of my brain until the right time. The right time happened along but his version calls for a cup of chopped and pitted dates and I don’t always feel like chopping sticky dates. Also I want to eat them not chop them…
You basically toast the grains and the nuts and mix them up in a large bowl with the dried fruit. Then assemble the other ingredients, in this case, the almond butter, honey, brown rice syrup and applesauce and heat together in a small saucepan.
… and when there are just a few left, toss them in a plastic container and keep them in the fridge. And keep they will, if you tuck them toward the back.
Not good for a hike but excellent when you need a little something satisfying at home or as an after- school snack. Or take it to work if you have a fridge there. But be careful; they might walk off on you.
Cool No-Bake Granola Bars
Ingredients:1 1/2 c.rolled oats (old-fashioned NOT quick-cooking) 1/4 c.sesame seeds 1/4 c. whole millet 1/4 c. whole flax seeds 1/2 c. whole almonds, cut in half or sliced almonds 1/2 c. walnuts 1/3 c. applesauce 1/4 c. almond butter (OR creamy peanut butter) 2 T. honey 2 T. brown rice syrup 1/4 t. salt 1 1/2 c. dried fruit: a mix of raisins, currants or apricots or sour cherries, coarsely chopped
Line the bottom of an 8-inch square pan with parchment paper. Preheat the oven to 350°.
Spread oats, sesame seeds and flax seeds on a baking sheet and toast for 10 minutes, stirring once while they are baking, until slightly browned. Scrape them into a large bowl. Spread the almonds and walnuts on baking sheet and toast for eight minutes. Let cool then coarsely chop walnuts and almonds (if whole) and add to the outs in a large bowl. Add dried fruit to the bowl.
Heat almond butter, honey, rice syrup and applesauce in a small sauce pan, stirring until warm but not boiling. Pour the liquid mixture over the solid items in the bowl and stir until it’s completely incorporated. You can use your hands to finish the activity or use a large wooden spoon. Transfer the mixture to the baking pan and pack it in, so it’s as flat as possible. Freeze the granola bars in the pan for 30 minutes.
Remove the pan from the freezer and run a knife around the edge to release the bars… keep the mixture out to remove the parchment paper and cut into rectangles. Another possibility is place the pan in the refrigerator and cut the bars directly from the pan as you need them.
bb ideas for more No-Bake Granola Bars:
Mash 1/2 c, blueberry puree and add 1/2 t. vanilla -delete the applesauce
Delete the honey and rice syrup and use 1/4 c. of maple syrup instead. Use half the nuts and add I/2 c. pepitas instead.
Spaghetti & meatballs has always been high on my lust of comfort foods. It’s one of the many dishes I would watch my mom make for us growing up. It wasn’t a natural in her repertoire. Influenced by her Italian next-door-neighbor? Maybe. But more likely, she was responding to the clamoring of her little Yankee (yours truly).
Years ago I began adding diced zucchini to the sauce for my own version of meatballs and spaghetti. It added richness plus rounded the dish out with the added veggie.
The French begin so many savory dishes with a mirepoix. This simply means sauteing chopped onion, carrots and celery for the base of all manner of soups, stews and sauces. Why not? I’ll do it too.
From there, the idea just evolved. What vegetables do I want in this batch? That’s the way we operate in the bb kitchen. Variety is the spice of life, so they say. Did I hear someone say, “Who’s they?” You know, they.
Then I met a physical therapist from Mexico City. While she was pulling my legs and stretching me, we discussed (one guess… ) cooking. She told me that she learned from her mom to always stick a cinnamon stick into whatever she was cooking that had tomato sauce. It adds a layer of complexity and depth to the sauce that once you taste, you won’t ever want to make any other way. Hmmm, must remember I thought. And remember I did. And if you don’t have a cinnamon stick, add 1/2 teaspoon of cinnamon along with the cumin in the beginning.
For the binding agent, use fresh bread crumbs.
Or grab some leftover Challah or egg bread, tear into chunks, place in a small bowl and pour hot water over it. Let it soak for ten minutes.
Then squeeze it dry and using your fingers, pull it apart over the meat mixture.
Throw some chopped parsley in, if you like. Mix it up well to incorporate. Hands work best for this activity.
For the ground meat, I long ago realized that ground turkey can be swapped out for beef to bring the fat content down. But you can also try ground chicken. It works especially well with the soaked bread version.
Make smallish meatballs and quickly brown them for a few minutes on each side in hot oil.
From Morocco, the cumin
From Mexico, the cinnamon
From France, the mirepoix, the classic base of onion, celery and carrot
A dish with melt-in-your-mouth savory flavors in every bite. For dinner at home, in the Sukkah, or to take to someone else’s home… Go ahead, pull out what you have in your veggie bin and feed your friends and family one memorable meal.
Melting Pot Meatballs
Ingredients:1 lb. ground turkey (ground chicken or beef can also be used) 1 egg 4 T. fresh bread crumbs or about 1/2 c. torn pieces of Challah or egg bread 1 large onion, chopped 4 cloves garlic, chopped 2 T. chopped Italian parsley 4 T. olive oil 1 t. cumin 1/2 t. oregano 1 cinnamon stick or 1/2 t. cinnamon 1 stalk celery, diced 2 carrots, diced 1/2 green pepper, diced 1/2 red pepper, diced 2 zucchini, cut lengthwise and sliced 1/2 lb. mushrooms, quartered, optional 1 small eggplant, cubed, optional 28 oz. tomatoes, crushed or whole and cut-up 8 oz. can tomato sauce 1/2 c. red wine 2 T. tomato paste salt & pepper
Make the meatball mixture by combining the ground meat, 1/4 of the chopped onion, 1 minced garlic clove, Italian parsley and salt and pepper. Add fresh bead crumbs. Or take about 1/2 cup or 2 slices of Challah or egg bread, pour hot water over it in a small bowl and let sit for 10 minutes. Squeeze the water out and pull it apart over the meat mixture. Stir well to combine.
Heat a large deep skillet or Dutch oven. Add 2 T. olive oil to heat through. Form the ground meat mixture into small meatballs (about 18-20) and briefly brown on both sides. Remove to platter and set aside.
Scrape all the bits to the sides of the skillet or pot and add the remaining 2 tablespoons oil. Add the cumin, oregano, and ground cinnamon (if not using a cinnamon stick) and quickly cook for a half-minute. Add the remaining chopped onion, celery and carrots and cook for 5 minutes until softened. Add the remaining 3 cloves of chopped garlic and cook for another minute. Add the remaining vegetables, depending on what you’re using – diced peppers, diced zucchini, quartered mushrooms, diced eggplant. Saute for 10 minutes.
Return the meatballs to the pot, arranging them over the vegetables. Pour the large can of tomatoes over, along with the sauce, wine and tomato paste. Add cinnamon stick if using. Bring up to a boil and then down to a gentle simmer. Cook, with lid askew, for 30-40 minutes, until all the veggies are tender.
Make this dish a day or two ahead of time.It only gets gets better with re-heating. Garnish with chopped parsley.
Serve over rice, Israeli couscous, or of course, your favorite pasta, including spaghetti!
Dairy or Dairy-Free Version, here’s a sure-to-please peach cobbler for the late-season peaches that are rolling in right now. I got a request from ever-practical Lulu who informed me that there were a few-too-many peaches sitting on her counter. She needs to do something before they turn from the luscious phase to the I’m-not-liking-the-way-this-is-tasting phase.
I was given the followed list of pre-requisites:
- No pastry making (Lulu, who are you talking to? I rarely go down that road)
- No multiple steps
- No buscuit-y shortcakes
- Cake-y texture
The request was so earnest, I had to respond immediately. I wanted to do this:
But all I had was this:
Yes, a pluot. That’s the little green guy hiding in the back. A pluot is generally a mix between a plum and an apricot. There are many varieties in shades ranging from burgundy to pale red to green. And sometimes peaches or cherries are added to the crossing-over and mixing-up. Very scientific of me, I know.
My trio gave me just the 2 cups I needed. You don’t need a lot of fruit, two or three and you’re there. I figured I’d taste the fruit to determine how much sugar to add. Cut the stone fruit into slices, then cut in half. No need to peel the fruit. Keep nutrients in and get the pan in the oven that much quicker.
And on to the recipe. Here’s what I came up with…. I’ve seen recipes where butter is melted in the baking pan and the batter is poured into the pan over it. It results in a well-defined bottom and sides. To create a dairy-free recipe, I swapped the butter for canola oil and the milk for unsweetened almond milk.
Pour the milk into the dry ingredients for a liquid-y batter. No eggs need apply.
and the rest of too!
Easy Stone Fruit Cobbler
Ingredients:3 T. butter or canola oil 3/4 c. flour 1/2 c. +1 T. sugar 1 t. baking powder 1/4 t. salt 1 c. low-fat milk or unsweetened almond milk 2 c. cut-up unpeeled stone fruit (peaches, plums, nectarines, pluots, or a combo)
NOTE: you can also use:
- peaches alone, which was my original intent
Melt butter in a round 8 to 9 inch pan in a 350° oven- don’t brown the butter. Or, if using oil, simply pre-heat oven and swirl oil around in pan.
Mix flour, sugar, baking powder and salt (minus the 1 tablespoon of sugar) in bowl. Whisk in milk. Pour batter into pan without stirring.
Cut unpeeled peaches into slices and cut slices in half. Add fruit and top with remaining tablespoon sugar. Bake for 40 to 50 minutes until bubbly and the top is set.
Let rest for 10 minutes. Enjoy with vanilla ice cream or yogurt.
For dairy free, use coconut milk ice cream or yogurt as a topping.
Note: It’s low enough in sugar, that you can top it with plain yogurt, have it for breakfast and go take on your day!
Makes 6-8 servings.