Baked Sweet Potato with Almond, Parmesan and Sage Crumble (gluten free)

This is an old recipe that was in need of an update. I love sage butter, especially mixed with freshly grated Parmesan cheese. So I thought of making a savory crumble to top some baked sweet potatoes. I used almond meal instead of normal flour and it was delicious. It’s super easy to make. You can have it as a side for thanksgiving or friends-giving. This recipe makes enough crumble for 5 sweet potatoes but you can always double it.

Ingredients:

5 medium sweet potatoes, roasted

1 cup of almond meal

60gr of grated Parmesan cheese

13 fresh sage leaves, chopped

4 tablespoons of butter, cold

Salt to taste

Pepper to taste

Cayenne to taste

Extra:

A few sage leaves

Vegetable oil for frying the leaves

 

First bake the sweet potatoes in the oven at 180C/350F until tender, about 1 hour.

Once the sweet potatoes are cooked, cut the sweet potatoes lengthwise but not all the way to the bottom. Try to make a pocket for the crumble.

To make the crumble, just mix all of the ingredients in a bowl, using your fingers or a fork. You want the texture to resemble breadcrumbs.

Spoon the crumble on top of the sweet potato and broil until it becomes golden. To serve, you can sprinkle some thinly sliced sage or a few fried sage leaves. To fry the leaves, just heat about 1/2 cup of vegetable oil in a small pan. Once it is hot, fry the sage leaves for about 3-5 seconds. Then transfer them to a plate lined with paper towels. Enjoy!

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Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

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This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

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Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

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I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist.

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The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture.  I added grated parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.

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Ingredients:

For the tomatoes:

3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick

5 cherry tomatoes, sliced in half

1 teaspoon of sugar

Salt

Drizzle of olive oil

For the crust:

1 1/3 cups of all-purpose flour

3 tablespoons of grated parmesan

Freshly ground black pepper

100gr of cold butter, chopped

Pinch of salt

¼ cup cold water

For the goat cheese filling:

1 cup of Greek yogurt

200gr soft goat cheese, at room temperature

2 eggs

Pinch of salt

Pinch of pepper

For the pesto:

45gr peeled roasted almonds

1 bunch of basil, reserve a few small leaves to decorate the tart later

30gr of grated parmesan

1/3 cup of olive oil

Pinch of garlic powder

Pepper

Pinch of salt

 

To oven dry the tomatoes:

Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.

To make the pesto:

Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.

To make the crust:

Place the butter, flour, parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed for a few minutes until the pieces of butter get smaller.  Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.

Take the pie out of the fridge and pinch the bottom with a fork.  Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.

To make the goat cheese & Greek yogurt filling:

Just blend all of the ingredients until evenly combined.

To assemble the tart:

Pour the goat cheese filling over the partly baked crust.  Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow.  Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake it for 20 minutes.

After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

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