Last Bite of Summer - Olive Oil Blackberry Lemon Shortbread

 

 

It's been a very warm summer in San Diego. The AC in my tiny red kitchen often read in the high 80s, low 90s and the few times I did dare to turn on the oven, it would slowly approach the 100s. Even after the oven was off, it would take hours for my house to "cool" down. I started baking at night but then I wouldn't have the light to take pictures to share with all of you. I missed out on making quite a few summery treats because I just couldn't bring myself to do it.

 

A few weekends ago, I couldn't resist the urge anymore. The oven was just calling to me! If I was going to brave the heat, I was going to make something summery. Last Spring, I tried a shortbread recipe that used olive oil rather than butter. Isn't that what makes shortbread so tasty....all that buttery goodness? This couldn't possibly be as good but to my surprise, although it tasted pretty different from traditional shortbread, I enjoyed it. But what could I do to the recipe to bring it up another level, still stay a little healthier, and remind me of summer. When I saw the fresh blackberries in the market, I knew I wanted to make something reminiscent of a berry lemonade with fresh mint.



Olive Oil Blackberry Lemon Shortbread

Shortbread
2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar (I used 1/4 cup Stevia)
1/3 cup light olive oil
1 large egg
2 1/2  tablespoons honey
2 teaspoons grated lemon zest
1 cup blackberries, sliced in half

Glaze
3/4 cups Stevia
2 tablespoons cornstarch
4 teaspoons lemon juice
1/2 teaspoon lemon zest
3-5 mint leaves, crushed

 

Preheat oven to 350F.

Combine baking soda, flour, salt (Do not sift) on a large piece of parchment paper.

Separately, beat sugar, egg, olive oil, and honey until combined. Add lemon zest and using the parchment paper, gradually add the dry ingredients. Incorporate the blackberries.

Place dough on the parchment paper. Press the dough together with the parchment paper and make into a log. Twists the ends and refrigerate for 10-15 minutes.

Cut the log into 1 inch thick rounds. Place on a parchment lined cookie sheet and bake for 10 minutes. Cool on a wire rack.

In a saucepan on low heat, combine all ingredients for the glaze. Simmer for 5 minutes or until it bubbles. Remove from heat. Brush glaze onto cooled shortbread. Allow the glaze to cool on the shortbread before serving.

Sueshine Notes

Measurements and ingredients have been changed from the original recipe to make it my own and to bring up the sweetness level.

After you add the flour mixture, the dough will be very dry. Do not panic. The blackberries will moisten the dough and will help bring it together in the parchment paper.

Another option for the cookies it to roll out the dough and use a cookie cutter to make different shapes rather than the log.

The color of the dough and finished cookies will be a little shocking and maybe not so appetizing when you first take them out of the oven. I wondered how on earth I could make this look good for you guys but after I brushed on the glaze and let the cookies sit for a bit, the lovely purple color came out.

Sometimes I wonder if I really am a San Diego native because I'm glad summer (at least this miserably humid summer) is drawing to a close. I cannot wait for Fall (my favorite season) to start! I have the next 3 months planned so I hope you're ready to see my oven finally go into overdrive!

Satisfied Cravings: Bananas Foster

Cravings are a constant challenge when you have dietary restrictions. You know that saying, "You always want what you can't have"? What I usually want is dessert and for the first time, the dessert I craved was something that I've never actually ordered, made, or even have a special memory of. I just knew that I had to have it.

 

If you've read my blog for awhile, you know that I love puff pastry. While I was looking for new recipes on puffpastry.com, I ran across a recipe for bananas foster. Bananas Foster is bananas covered in buttery-cinnamon-rum-caramelly (yes, not a word but it should be) goodness. Traditionally bananas foster goes over vanilla ice cream and although ice cream sounds delicious during these recent hot summer days in San Diego, sugar-free ice cream is one of those few items that I don't think has been mastered just yet. I crave bananas a lot but like a lot of fruit, I have to limit my intake because of the natural sugars and in the case of bananas, the starch.  I looked over the recipe and decided to make a few adjustments to the ingredients and the portion size to see if I could make it a little more friendly.

 

 

Bananas Foster with Puff Pastry

heavily adapted from puffpastry.com

 

1 package of mini puff pastry shells

egg wash - beat 1 egg, 2 tablespoons water

3 ripe, but firm, bananas

1/2 cup sugar substitute*

2 tablespoons light maple syrup

2 tablespoons of butter

2 tablespoons dark rum

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1 cup of vanilla Greek yogurt

 

 

Preheat oven to 425F.

Place pastry shells on a baking sheet lined with parchment paper. Brush the egg wash onto the puff pastry shells. Bake for 10 minutes or until golden. Cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut bananas into rounds.

In a skillet, combine the sugar, syrup, butter, lemon juice, rum, and cinnamon over medium heat. Stir until the sauce thickens. Add the bananas and coat until caramelized.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the centers of the puff pastry shells. Spoon in the Greek yogurt and add the banana mixture to the top. Add another layer of yogurt to top if you would like.

 

Sueshine Note

*The original recipe called for 1/2 cup of packed brown sugar. Instead, I used C&H Light which is a combination of real sugar and stevia and the 2 tablespoons of light maple syrup. This sugar substitute does not measure equal to real sugar (1/2 cup = 1/4 cup) so make sure you adjust to whatever substitute you are using.

*Worried about the alcohol? It burns off but if you are worried about the sugars in the rum, you can use imitation rum extract.

 

I decided to go with the smaller puff pastry shells because it lends itself to a smaller portion. I believe one of these is the perfect size dessert for after dinner and there is a little less guilt involved. Did I mention how easy this recipe was too? You can whip this up in a matter of 15 minutes and even less time if you are just making the bananas foster portion. I actually had some extra bananas so I might save it for that sugar free ice cream that needs improvement.

 

 

 

I forgot to show what the puff pastry shell looks like when it's baked as well as the hollowed section filled with yogurt but I just got too excited to pour on the bananas and sauce! Do I have you craving bananas foster now? :)

 

 

 

Please note as with all my attempts in making a recipe more friendly, I'm not an expert. Please make sure you take into account your personal diet. Only you can make the right decisions.