Orange Olive Oil Cake

Tomato Gorgonzola Linguine

Orange Olive Oil Cake 

Orange Olive Oil Cake was inpsired by a kitchen experiment at the home of  local, Ottawa food photographer Suliman Chadirji. He works quite often with the chefs at Food Marketing Creative, creating stunning food images for clients.

Then, he goes home and imagines recreating everything he tastes at the shoots!

When our jovial owner Peter gave Suliman some Peetz S.M.A.R.T Blend flour to bake with, he let the experiment begin!

Orange Olive Oil Cake

Orange Olive Oil Cake

Equipment

  • 9 inch cake pan
  • stainless steel bowls
  • electric stand mixer
  • OR electric hand held mixer
  • baking rack
  • 10 inch cake plate

Ingredients
  

  • cup Peetz S.M.A.R.T Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs large
  • 3/4 cup sugar
  • 1/3 cup olive oil extra virgin
  • 1 teaspoon pure vanilla extract
  • 3 tablespoon orange juice  freshly squeezed
  • 1 tablespoon orange zest, chopped fine chopped fine
  • 1 orange sliced into thin rounds, then cut in half

Instructions
 

  •  Preheat the oven to 350 F.
  •  In a bowl, whisk together the flour, baking powder, baking soda and salt.
  •  In a bowl of an electric mixer, fitted with a whisk attachment, add the eggs and the sugar.
  • Whisk again, until the mix turns a light yellow.
  • Drizzle in the olive oil.
  • Add the vanilla, orange juice and zest.
  •  Turn to medium speed and mix until combined.
  • Replace the whisk attachment with a paddle.  
  • Add half of the flour and beat until just combined.  
  • Pour into a prepared 9-inch cake pan.
  • Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  • Set on a baking rack. Let the cake cool slightly.
  • Unmold the cake and place on a cake plate.
     
  • Decorate with fresh orange slices.

Tips and Tricks

Which kind of olive oil should I use when I bake Orange Olive Oil Cake?

The olive oil you choose for this cake is very important. It affects the taste of the entire cake. Look for one that is mild. And put it to the test!

Take a wine glass and add a small amount of mild olive oil. Swirl it around. Then inhale the aroma. Next give it a taste.

At Enjoy Peetz our preference is Olivo Real Late Harvest Picual Extra Virgin Olive Oil. This Spanish olive oil has won top awards in Italy. Owner and friend Isidro, lives in Ottawa and imports the oil directly from his family’s estate in south Spain. The family has been growing olive trees for decades! Buy it through Isidro at Pepe’s Market.

Orange Olive Oil Cake

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti really packs a punch! It is so simple, but really flavourful.  The Italian name for this dish is Aglio e Olio.

Be sure to use the best extra virgin olive oil you can find. It will make all the difference to the final dish.

If you are using Peetz S.M.A.R.T Homemade Pasta recipe ( and we really suggest you try it!) and you don’t have the attachment to cut spaghetti, then make linguine or fettuccini instead. It won’t make a difference in deliciousness!

Read our Chef Tips and Tricks at the bottom of this recipe.

Garlic Parsley Spaghetti

Garlic Parsley Spaghetti

Ingredients
  

  • 6 garlic cloves peeled
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into spaghetti
  • 1/4 cup olive oil extra virgin olive oil
  • 1/2 cup cup Italian parsley roughly chopped
  • salt and pepper 

Instructions
 

  • Roughly chop garlic or slice thinly.
  • Meanwhile, place a large pot of well salted water on the stovetop. Bring to a boil.
  • Cook spaghetti in salted water .
  • Warm a large sauce pan over low heat.
  • Add olive oil and garlic.
  • Stir occasionally until garlic turns golden, about 8 minutes.
  • When garlic is just turning brown, add parsley and spaghetti.
  • Toss everything together and check seasoning.

Chef Tips and Tricks

Why does it say to slice the garlic?

Slicing the garlic helps to prevent it from burning.

How much salt should I add to the water? 

The pasta water should taste like the sea. It will help to add flavour to the pasta.

How is Italian parsley different from regular?

Italian parsley has flat leaves, while regular parsley has curled leaves. The curly variety is best for decoration.

What sort of wine should I serve with Garlic Parsley Spaghetti?

Try a hearty Chardonnay with this meal.

What about dessert?

We love this recipe for Lemon Olive Oil Cake.

Garlic Parsley Spaghetti

 

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine is a recipe based on our classic Homemade Linguine Marinara, with the addition of Gorgonzola.  The strong cheese and the acidic element of the tomatoes balance each other out superbly.

Give it a try and let us know how you like it!

Tomato Gorgonzola Linguine

Tomato Gorgonzola Linguine

Ingredients
  

  • 1/4 cup olive oil
  • 1 medium red onion diced small
  • 10 garlic cloves crushed and chopped peeled, crushed and chopped
  • 2 19 ounce cans San Marzano tomatoes
  • salt to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta cut into linguine
  • 3/4 cup Gorgonzola cheese
  • 3/4 cup Parmesan cheese
  • 1 tablespoon butter unsalted

Instructions
 

  • Heat a large pan over medium high heat. Add olive oil.  
  • Cook onion and garlic for 5 minutes.  
  • Add tomatoes and simmer for about an hour.
  •  Adjust seasoning.
  • Bring a large pot of well salted water to a boil.
  • Cook pasta for 2 minutes.
  • Whisk cheese and butter into sauce.
  • Simmer for 5 minutes and serve with linguine.

Chef Tips and Tricks

Here are the answers to some of your questions. 

What is Gorgonzola?

Gorgonzola is a cheese made from cow’s milk. It is contains blue veins and was originally made in Italy.

How is Gorgonzola different from blue cheese?

Blue cheese is a category of cheese. Gorgonzola is a blue cheese.

 

Tomato Gorgonzola Linguine

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara

Homemade Linguine Marinara is made with a wonderful tomato sauce. There is a great food debate in Italy ( yes, another one, we know!) about where Marinara sauce originated. Some say Naples. Others say Sicily.

What we can tell you though is that the Tomato family did not travel to Europe until the 15th Century. We have Christopher Columbus to thank and his voyage to the Americas.  He was looking for India, of course! Ah, how mistakes change the culinary world!

Homemade Linguine Marinara is always a treat. We have made this version using Peetz S.M.A.R.T Homemade Pasta. It’s full of whole and ancient grains. And it’s gluten free. Give it a swirl!

Linguine Marinara

Homemade Linguine Marinara

Servings 4

Ingredients
  

  • 1/4 cup olive oil
  • 1/2 medium red onion diced small
  • 5 garlic cloves peeled, crushed and chopped
  • 1 / 19 ounce cans San Marzano tomatoes
  • salt  to taste
  • 1 recipe Peetz S.M.A.R.T Homemade Pasta or store bought

Instructions
 

  • Heat a large pan over medium high heat.
  • Add olive oil.
  • Add onion and garlic. Cook for 5 minutes, while stirring.
  • Add tomatoes and simmer for about an hour.
  • Bring a large pot of salted water to a boil.
  • Add Peetz S.M.A.R.T Homemade Pasta. Cook for 1 -2 minutes.
  • Drain and reserve 1 cup of the pasta liquid.
  • Add the water to the sauce and turn the heat up. Stir until fully incorporated.
  • Taste and season the marinara sauce.
  • Place the Peetz S.M.A.R.T Homemade Pasta in with the marinara sauce.
  • Stir to combine and plate.

Chef Tips and Tricks

Our chefs work hard in our test kitchen to bring you the very best recipes.  Here are some answers to your question. And always feel free to ask more in the comments sections. We will answer!

What makes San Marzano tomatoes so special?

These tomatoes have a perfectly balanced flavour between sweet and acidic. That’s why it is often the preferred tomato for sauces.

What is the difference between a Roma tomato and a San Marzano tomato?

The flesh of the San Marzano is thicker than the Roma. It also contains fewer seeds and it is sweeter.

How much salt should I add to the pasta water?

That depends on what kind of salt you are using. Sorry to be so vague! You want your pasta water to taste like the sea. This will flavour the pasta and then later the sauce.

What does adding some of the pasta water to the sauce  do? 

The pasta water contain the salt and starch from the pasta. This will add flavour and help to thicken it.

Which kind of wine would you suggest with Homemade Linguine Marinara?

We think cabernet sauvignon has the perfect acidity levels to balance the acid of the tomatoes in this recipe. Palate pleasing. Cheers!

And what about dessert? 

We have something really authentic for you. In Italy olive oil is used in everything, even the desserts. Try this mouthwateringly,  delicious Lemon Olive Oil Cake.  Also made with Peetz S.M.A.R.T Blend!

Where can I buy Peetz S.M.A.R.T Blend?

We can a new online store where you can purchase it in 1 kilogram, 2 kilograms, 3 kilograms or 10 kilograms.  Shop now!

Homemade Linguine Marinara

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta is made with Peetz S.M.A.R.T Blend flour. This means it is high in fibre, made with ancient grains, and gluten free. S.M.A.R.T is made with sorghum, millet, arrowroot, brown rice flour  and tapioca flour.

Grab your pasta machine! Here we will walk you through each step to making perfect pasta. The S.M.A.R.T way!

Peetz S.M.A.R.T Homemade Pasta

Peetz S.M.A.R.T Homemade Pasta

Ingredients
  

  • 5 eggs large
  • 1 - 1 1/2 cups Peetz S.M.A.R.T Blend, plus extra for the counter top
  • 1 tablespoon olive oil extra virgin

Instructions
 

  •  Place flour in the centre of a clean worksurface. 
  • Make a well in the centre of the flour.
  • Break eggs into the well. Add olive oil.
  • Start beating the eggs, using a fork.   
  • Then, start to draw some of the flour inward, toward the egg mix.  
  • As it thickens, begin to mix with your hands.    
  • If the dough sticks to your hands, add a little more Peetz S.M.A.R.T Blend
  • Place the dough aside.
  • Scrap up any excess dough, to clean your space.
  • Wash hands to prepare for the next stage. 
  • Set the pasta machine rollers to the widest settings.
  • Place half of the dough through the machine.
  • Fold the dough in half, top to bottom.
  • Set machine to the next lowest setting. Place through machine once.
  • Set to the next lowest setting again. Place through machine once.
  • Continue on until the pasta has been passed through the next to last setting.  
  • Repeat with the next piece of dough.
  • Then, machine cut noodles, or hand cut lasagna.
  • Separate noodles. Let dry for 15 minutes.
  •  If making into lasagna, do not allow to dry.
  • Proceed with the rest of the recipe of your choice, for making pasta, ravioli or lasagna dishes.

Chef Tips and Tricks

Which pasta shapes can I make with a standard pasta machine?

You can make any type of thin flat pasta. Think lasagne, fettuccini or linguine. For other shapes like spaghetti, penne or macaroni, you will need a different attachment and cutter.

What is the best way to make sure my pasta is cooked perfectly?

Great question! First make sure you cook the pasta in water that is well salted. It should taste like the Mediterranean sea.

Then, before you add the pasta, make sure the water is at a full rolling boil.  Large bubbles should be visible in the water.

Next, do not overcook the pasta! Fresh pasta only takes a couple of minutes to cook, even from frozen. Even a filled pasta, such as ravioli never exceeds 4 minutes of cooking time.

Save a cup of water for the pasta sauce! You will notice we do this in some upcoming recipes. This water helps add flavour from the salt added to the water.

Then, drain your pasta, but do not rinse. The starch on the pasta helps sauce to adhere to it.

Can I freeze Peetz S.M.A.R.T Homemade Pasta ?

Yes! One rainy afternoon, think about filling your freezer this way.  Place fresh pasta on a baking sheet.  Try to spread the noodles out a bit so the pasta does not clump together.

Next, place the baking sheet in the freezer for 15 minutes. Then, place the pasta into freezer bags. Press out all the air and freeze for later use.

Peetz S.M.A.R.T Homemade Pasta

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes also contain no added sugar. The natural sweetness in the bananas really shines through in this recipe.

We added a hint of cinnamon. It’s a banana bread in a pancake! With or without real Canadian maple syrup, the whole family will enjoy these pancakes.

Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

Servings 4

Equipment

  • 2 medium stainless steel bowls
  • stainless steel whisk
  • 1 large stainless steel bowl
  • potato masher
  • wooden spoon
  • pancake griddle
  • stainless steel spatula

Ingredients
  

  • 1 1/3 cups Peetz S.M.A.R.T Blend
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 4 bananas ripe and medium in size
  • 6 eggs large
  • oil for the pan such as sunflower oil, canola oil or any cooking oil with subtle flavour

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda and cinnamon.
  • In a large bowl mash the bananas with a fork or potato masher.
  • In a medium bowl, whisk together the eggs.
  • Add the eggs to the mashed bananas. Whisk until smooth.
  • Pour the dry ingredients over the bananas.
  • Mix with a wooden spoon until well combined.
  • Heat a griddle over medium high heat.
  • Add cooking oil of your choice. Allow it to sizzle.
  • Drop Gluten Free Banana Pancake batter on the griddle using a 1/4 cup measuring cup.
  • Cook until bubbles appear on the top.
  • Flip with a stainless steel spatula.
  • Cook until light and fluffy.
  • Serve with real Canadian maple syrup, if desired

 

Chef Tips and Tricks

Why are these Gluten Free Banana Pancakes so light and fluffy? 

Thanks for asking! In order to keep these pancakes light, we have added extra baking powder and eggs. Peetz S.M.A.R.T blend is made with high fibre ingredients, that absorb a lot of moisture. The eggs help add more liquid and protein. The baking powder lifts the structure of the pancakes.

How do I make sure pancakes are cooked in the middle?

Heat the griddle or pan to medium-high heat and have the oil sizzling. Then, add the pancake batter. If the  heat is too high the pancakes will cook on the outside, before the inside.

Wait until the pancakes start to bubble , about 6 minutes. Then, flip and cook for another 2 minutes.

Keeping the pancakes all the same size, by dropping with a 1/4 cup measuring cup, ensure an even cooking time.

Is there something I can add to Gluten Free Banana Pancakes to change up the flavour?

Yes! We like whole pecans or walnuts, to add some bite and protein. One quarter cup to a half cup will do. Leave the nuts whole for best results.

You can also add some chocolate chips, instead of nuts, in equal amounts.

What is Peetz S.M.A.R.T Blend made from?

S.M.A.R.T stands for Sorghum, Millet, Arrowroot, brown Rice and Tapioca.

Where can I buy it?

We now have an online store.

You can purchase Peetz S.M.A.R.T Blend in 1 kilo, 2 kilo, 3 kilo or 10 kilo bags.

Shop now!

Gluten Free Banana Pancakes

 

Apple Oatmeal Cinnamon Crisp

Oatmeal Apple Crisp

Apple Oatmeal Cinnamon Crisp

Apple Oatmeal Cinnamon Crisp is a homey style dessert. Apples bring back nostalgic memories.

Make this dessert when you need gluten free comfort food. Be sure to use gluten free oatmeal. And of course, our Peetz S.M.A.R.T Blend. 

Best of all,  be prepared for your kitchen to be filled with the aroma of cinnamon.

Apple Oatmeal Crsip

Apple Oatmeal Crisp

Ingredients
  

  • 8 Granny Smith apples peeled and cut into medium chunks
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamon
  • 1/2 teaspoon orange zest
  • 3 tablespoons orange juice freshly squeezed
  • 1 1/2 cups Peetz S.M.A.R.T Blend
  • 1 cup large oats
  • 1/2 cup brown sugar
  • 1 1/4 cups unsalted butter cold and cut into cubes

Instructions
 

  • Preheat oven to 350 F.
  • Place apples and pears in an 8 by 12- inch rectangular baking dish.
  • Sprinkle with granulated sugar, cinnamon and cardamon.
  • Add orange zest and orange juice. Mix with a spoon to combine. 
  • In a large bowl, add flour, oats, brown sugar, and butter.
  •  Mix with an electric mixer until butter is still visible, but in small pieces.
  • Cover fruit with oatmeal mix, evenly.
  • Bake for about 40-50 minutes or until golden brown.

What is the difference between a crisp and a crumble?

A crisp includes oatmeal and like its name bakes up crisp. A crumble does not include oats and has a more cakey topping that does not crisp up.

Can I use a different kind of apple in this recipe for Apple Oatmeal Cinnamon Crisp?

Yes! Try a Honey Crisp or a Golden Delicious. Or combine either with Granny Smith. You can even use a trio of all three!

Can I miss the apples with another kind of fruit?

Yes, you can! Try replacing half the apples with pears.

Or make with all apples, or half apples and half pears, and add 1/2 cup of dried raisins, cranberries, or cherries. Be sure to soak the dried fruit in 1/2 cups of warm water, for at least 30 minutes first. This way the fruit will absorb water. This plumps up the fruit, so it doesn’t absorb liquid from the dessert, as it is baking. When ready to use, simply add to the apple or apple/pear mix.

How can I make this recipe dairy free?

Try Earth Balance Vegan Buttery Sticks. Instead of dairy it contains a blend of non-hydrogenated palm fruit, canola and olive oils.  This also makes the recipe vegan!

How are gluten free oats produced?

According to the The Canadian Celiac Association website, producers use a guideline called Purity Protocol. This is used to prevent contamination of wheat and other gluten containing grains.

One example of this includes farmers eliminating these grains from their crops, for between 2-4 years. Then, the land is dedicated to the growing of oats.  Others may be using separate equipment for seeding, harvesting, storage, transportation and milling.

Shop for gluten free Canadian oats. The Canadian Celiac Association supports Health Canada’s decision to allow gluten free claims for specially produced gluten free oats.

For perfect gluten free baking try our Peetz S.M.A.R.T Blend.

You may also enjoy this recipe for Lemon Olive Oil Cake.

 

Apple Oatmeal Cinnamon Crisp

 

 

 

 

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchii

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi was an idea built upon our original Handmade Potato Gnocchi.  Oven roasted butternut squash is added into the potatoes, for both colour and flavour, in this recipe.

This gnocchi is not only a feast for the eyes, it taste delicious too! Stock your pantry with Peetz S.M.A.R.T Blend!

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi

Servings 4

Ingredients
  

  • 4 Russet potatoes, skinon medium, skin on
  • 1 ½ cup Peetz S.M.A.R.T Blend plus more for the counter top
  • 1 teaspoon 1 teaspoon salt
  • 1/8 teaspoon nutmeg freshly grated
  • 1 butternut squash large
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 eggs large, Omega-3

Instructions
 

  • Preheat the oven to 350 F.
  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil and then simmer for 25 to 30 minutes.
  • To see when potatoes are cooked, test with a skewer or fork. It should be tender
  • . Drain potatoes and leave to cool.
  • Meanwhile, cut the squash in half and remove the seeds.
  • Place the squash in a roasting pan.
  • Drizzle with olive oil. Season with salt and pepper.
  • Roast the squash in the oven for 30-40 minutes, until tender.
  • Remove the squash from the oven and allow to cool.
  • Next, scoop the squash out of the skin and place in a blender.
  • Sprinkle with fresh nutmeg. Pulse until pureed. Set aside.
  • Peel the potatoes. Throw away the skins.
  • Place potatoes in a large bowl and mash well.
  • Press through a potato ricer to remove lumps.
  • Add the squash puree into the potatoes ¼ cup add a time to add colour.
  • In another large bowl, whisk together the eggs and the salt.
  • Sprinkle in Peetz S.M.A.R.T Blend.
  • Add potato and squash mixture.Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Roll each round into a series of ropes about 1 inch wide.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.

Cooking Tips and Tricks for Handmade Butternut Squash Gnocchi

Why does this recipe ask specifically for Omega-3 eggs?

Omega-3 eggs have a rich orange yolk. This helps to incorporate more of the colour we are looking for in the butternut squash  gnocchi.

Why do so many gnocchi recipes call for Russet potatoes?

A Russet potato is light and fluffy inside. It doesn’t hold as much water as other varieties of potatoes. This makes  the Russet potato perfect for gnocchi dough.

How do I fix gnocchi, if the dough is too soft?

Simple! Just sprinkle in a little more Peetz S.M.A.R.T Blend, until you achieve the texture you want.

Which kind of wine can I serve with this for dinner?

We like the idea of a nice Pinot Noir!

Can I freeze this gnocchi?

Yes, you can. Once the gnocchi dough is made and shaped, place it in one layer on a baking sheet.  Next, freeze it the freezer. Then, once solid, place the gnocchi in Ziplock freezer bags. The gnocchi remains frozen, without being lumped and frozen together, by using this method.

Order our Peetz S.M.A.R.T Blend to make this recipe.

Handmade Butternut Squash Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Handmade Potato Gnocchi ( pronounced NYOH-kee) is one of the many savoury dishes that you can make using our ever- adaptable  Peetz S.M.A.R.T Blend. So, this recipes is gluten free and wheat free!

And like all Italian food, this recipe for gnocchi is a crowd pleaser!

Gnocchi originated in northern Italy, where the climate is perfect for growing potatoes.  In Italy, you’ll find these beloved dumplings all over the country.  Made with semolina, or all-purpose flour, or maybe even cornmeal, everyone has their own secret recipe. This is ours!

The word gnocchi comes from the word nocca. It means knuckles or knot. We are sure it means delicious!

 

Handmade Potato Gnocchi

Handmade Potato Gnocchi

Servings 4

Ingredients
  

  • 4 Russet potatoes medium, skin on
  • 1 1/2 cup Peetz S.M.A.R.T Blend plus extra for the counter top
  • 3 eggs large
  • 1 teaspoon salt

Instructions
 

  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil. Then, simmer for 25 to 30 minutes.
  • Test to see that the potatoes are soft, by inserting a fork or skewer.
  • When potatoes are ready, drain.
  • Next, cut the potatoes in half lengthwise, to allow the steam to escape. Cool slightly.
  • Next, peel the potatoes. Discard the skins.
  • Next, push through a potato ricer, to eliminate lumps.
  • In another large bowl, whisk together the eggs and salt.
  • Sprinkle in the Peetz S.M.A.R.T Blend.
  • Add the potatoes. Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Throw a bit on Peetz S.M.A.R.T Blend on the counter. Knead the dough together slightly, until combined.
  • Roll each round into a series of long ropes, about 1 inch thick.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.

 

Why does this recipe call for russet potatoes?

Russet potatoes produce the lightest gnocchi. The interior is fluffy and the potatoes do not hold as much liquid as other varieties.

What is a potato ricer? How do I use it?

A potato ricer looks like a metal basket, full of holes, with two long handles. The boiled potatoes fits inside and are crushed by pressing the handles together. Fluffy potatoes emerge from the holes in the basket.

Can I use a potato masher instead of a ricer?

A potato ricer makes the very fluffiest mashed potatoes. It removes all of the lumps. A potato masher just cannot accomplish the same thing.

How do I serve this recipe for Handmade Potato Gnocchi? 

That’s a great question! It also has a lot of different answers.

Bake gnocchi in a tomato sauce, sprinkled with parmesan cheese.  Or roast some vegetables in the oven, with olive oil and salt and pepper. Cook the gnocchi, strain and toss together with roast veg. Delicious!

As for sauces, think roasted red pepper, or brown butter and sage sauce.

Which kind of wine should I serve with gnocchi?

We would suggest a light pinot grigio. Delightful! And Italian!

What about dessert with this potato gnocchi dish? Do you have any suggestion?

We certainly do! Pair this with an authentic Italian dessert. We think you will love our recipe for Lemon Olive Oil Cake.

Can I freeze gnocchi?

Yes, you can.

Once the gnocchi is cut and formed, place it on a baking sheet, spread in one layer. Next, put it in the freezer to freeze completely. Then, simply store in zip lock bags and save for another time.

Freezing in this way prevents the gnocchi from sticking together, like it would if you just tossed the gnocchi into a bag and then into the freezer.  A simple trick!

Handmade Potato Gnocchi

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins are delicious! Made with two ingredients that are indigenous to Canada—maple syrup and blueberries—these muffins will soon be on your weekly breakfast menu.

We love these muffins packed for a winter hike, snowshoeing or cross-country skiing adventure.

With our new online store you can have Peetz S.M.A.R.T Blend shipped directly to your door! Shop now!

Blueberry Oatmeal Banana Muffins

Blueberry Oatmeal Banana Muffins

Servings 12 muffins

Ingredients
  

  • 1 3/4 cups Peetz S.M.A.R.T Blend
  • 1/3 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs large
  • 1 egg yolk large
  • 1/3 cup coconut oil melted
  • 3/4 cup almond milk unsweetened
  • 1/2 cup real Canadian maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 small bananas very ripe
  • 1 cup dried blueberries

Instructions
 

  • Preheat the oven to 350 F.
  • Prepare a 12-cup muffin tin with liners.
  • In a large bowl, whisk together the Peetz S.M.A.R.T Blend, oatmeal, baking soda and cinnamon.
  • In another large bowl, whisk together 2 eggs and 1 egg yolk.
  • Then, whisk the coconut oil, almond milk, and maple syrup and vanilla.
  • In a small bowl, mash the bananas well, using a fork or potato masher.
  • Add the bananas to the wet ingredients and stir well.
  • Next, add the wet ingredient to the dry and stir just until everything is incorporated
  • Fold in dried blueberries using a rubber spatula.
  • Scoop the batter for Blueberry Oatmeal Banana Muffins into the muffin cups. 
  • Bake in the oven for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.
  • Immediately unmold onto a wire baking rack.
  • Let cool for 5 minutes.
  • Eat plain or serve with butter or jam.

Tips and Tricks for Baking Muffins

How to Bake Perfect Muffins

A. Leavening

Muffins rely on a good leavening to help them rise. Unlike cupcakes, muffins are not beaten to incorporate air.

Make sure the baking soda you use is fresh. Here’s an easy test! Add 1 teaspoon to 1/4 cup vinegar. It should sizzle and foam up. This ensures the ingredients are active.

B. Keep Dry and Wet Ingredients in Separate Bowls

Do not mix together until everything is ready. Then, make a well in the centre of the dry ingredients.  From there, pour in the wet. This ensures even distribution of the wet ingredients into the dry.

C. Fold in Blueberries at the End

You don’t want to over mix muffins. Gently fold blueberries in at the end.

Can I use fresh blueberries in the Blueberry Oatmeal Banana Muffins?

Yes! We suggest waiting until small wild blueberries are in season. Not only will it give you a better final product, but it will taste better to.

Can I use frozen blueberries?

Unfortunately no. Frozen berries will clump up the batter and turn the batter purple.

Baking for the entire family? Or maybe you just love to bake? Our Peetz S.M.A.R.T Blend healthy alternative flours is available in 10 kilogram bags, with FREE shipping across Canada.

You may also enjoy our recipe for Gluten Free Pancakes.

 

Blueberry Oatmeal Banana Muffins