The pesto is one we’ve been making for a while; it was a once-a-week thing over the summer, when we’d get kale and basil each week from our CSA at the farmers market. Arthur likes to help run the food processor. This is more of a winter variation, and even takes some inspiration from “our” Fat Cat kale salad, with a little lemon juice mixed in.
Kale and Spinach Pesto
- large handful of kale leaves, washed, deveined, and dried
- large handful of baby spinach, washed and dried
- 2 cloves garlic
- 1/3 c hulled sunflower seeds, toasted
- olive oil (depends on how many greens you use)
- juice from 1/2 lemon
- salt and pepper
Whiz a few glugs of olive oil together with the lemon juice, garlic cloves, and sunflower seeds in the food processor until roughly chopped. Add in the kale and pulse to combine, adding more olive oil if necessary. Add in the spinach, pulse a few times, taste for seasoning and consistency, and you’re done.
The oatmeal bread is a continuation of our ongoing gluten-free baking experiments. I make a loaf each weekend, either a plain sesame white bread loaf, or something like this one, which shows up from time to time as cinnamon-raisin mini loaves. They were all based at one point on Shauna’s gluten-free multigrain bread recipe, and although the starch ratios and exact ingredients have since changed, that’s where it all started. (Shauna and her husband Danny are a tremendous resource when it comes to information about all things gluten-free. See Gluten-free Girl and the Chef for more info.) This incarnation of bread gets some sweetness from gluten-free oats and molasses, a throw-back to bread my mom used to make when we were little, a recipe for Scotch Oatmeal Bread taken from a church cookbook from Wisconsin, which didn’t use much yeast and yielded three enormous sweet and dense loaves. This version has a terrific crust and a chewiness that makes awesome toast.
Gluten-free Oatmeal Bread 11/18/12
- 135 g potato starch
- 135 g sweet rice flour
- 90 g sorghum flour
- 90 g millet flour
- (Or some combination of g.f. flours equaling about 450 grams)
- 1/4 c g.f. oats
- 1 T molasses
- 3 T sugar in the raw
- 2 T psyllium husk
- 2 t dry yeast
- 2 t kosher salt
- 1 t ground cinnamon
- 1 1/4 c boiling water
- 1 T vegetable oil
- 1 T cider vinegar
- 2 eggs
- a handful of loose oats and sugar for topping the loaf
Combine dry ingredients (except for oats). In a separate bowl, pour 1 1/4 c boiling water over the oats and molasses. This will need to sit for a while to hydrate and cool down. When the temperature drops below 120 degrees, stir in the yeast to dissolve. Add the wet stuff to the dry ingredients, mix in the eggs, oil, and vinegar. This should have a consistency somewhere in between batter and dough, more like peanut butter than anything, actually. (It’s much wetter than a traditional dough, and you will not be able to knead it, nor do you need to.) Dump the dough into an oiled loaf pan (or two, if you’d like to split it), sprinkle top with sugar and oats, and press them down onto the surface of the dough. Cover with plastic wrap, and let rise for 30-60 minutes, until it’s risen almost to the rim. Bake at 425 degrees for 30 minutes, or until internal temperature is in between 180 and 200 degrees.
This would also be great with cinnamon and raisins or walnuts (it does work nicely as muffins or mini loaves). Fold in a few tablespoons of softened butter, an extra tablespoon of sugar, 2 t cinnamon, some raisins, and a fresh grating of nutmeg before putting it into the loaf or muffin pan. Not sure if it would work to roll the dough to get a spiral — this dough might be a little wet for that.