Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
Recipe Notes
Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.
In the bowl of a stand mixer whisk together water, yeast, 3 tbsp brown sugar and 1 1/2 cups flour. Cover and allow to ferment for 30 minutes.
Fit mixer with dough hook attachment. To the mixing bowl add 1 cup flour, 1 tsp salt, spices, butter, vanilla and whisk to combine. Knead mixture, adding 1/4 cup of flour at a time, ensuring the flour is absorbed before adding more. Knead and add flour until dough starts to pull away from the side of the bowl, approximately 5-7 minutes. Add pecans and apple, continue to knead until incorporated. Place dough in an oiled bowl, cover and allow to rise until double in size in a warm draft free area.
Preheat oven to 400℉. Fill a large shallow pot with water, add remaining 3 tbsp brown sugar and 1 tsp salt. Bring to a simmer.
Deflate dough by kneading 3-4 times. Divide dough into 10 equal portions. Roll each portion into a smooth ball. Punch a finger through the centre of the dough ball, gently stretch the hole making it approximately 1 1/2"- 2" in diameter (the hole will shrink). Once the water is boiling drop in 3-4 bagels, depending on the size of your pot. Cook for 1 minute on each side. Remove to a wire rack. Continue to boil bagels. Sprinkle each bagel generously with sugar topping. Place bagels on a parchment lined baking sheet and bake in preheated oven for approximately 25 minutes until golden. Remove from oven and allow to cook completely on a wire rack.
Topping
In a small bowl stir together all ingredients.
Recipe Notes
Add enough flour when kneading to be able to handle the dough with bare hands.
Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
French Toast
Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
Recipe Notes
Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.
Preheat oven to 350℉, lightly grease 9"x9" baking pan and line with parchment paper allowing an overhang on two opposing sides.
In a small sauce pan over low heat melt together unsweetened chocolate and butter until smooth. Allow to cool for 2-3 minutes. Whisk together gluten free flour, salt and espresso powder, set aside.
In a food processor combine black beans and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice. Add sugar, eggs and vanilla and continue to puree until well combined and smooth. Add flour mixture and pulse until just combined. Stir in pecans and chocolate chips.
Pour and spread evenly into prepared pan. Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board. Cut into 16 squares, dust with icing sugar if desired.
Recipe Notes
Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.
Recent Comments