matcha mojito

 

happy WEEKEND! summer is going by so quickly, i can't believer there is only a few more weekends before back to school season begins. i plan to spend august poolside with a killer cocktail in hand & this matcha mojito will do the trick. it features the traditional mojito flavours such as mint & lime, but with an added earthiness from aiay'a cluniary grade matcha. the best matcha for mixing into recipes (think baking, smoothies + cocktails) as the flavour comes through strong even when mixed with other bold ingredients. a garnish of fresh summer berries is entirely optional, but i just love the added pop of colour!

cheers! xo

ingredients

  • 1/4 teaspoon aiay's culinary grade matcha
  • 2 teaspoons boiling water
  • 1 tablespoon turbinado sugar
  • 1 ounce lime juice, freshly squeezed
  • 6 to 8 fresh mint leaves
  • 2 ounces white rum
  • club soda, to finish
  • sprig of mint, to garnish
  • wedge of lime, to garnish
  • raspberries, to garnish (optional)

directions

  • in a small mixing bowl whisk together the matcha & water until the matcha is fully dissolved.
  • to a cocktail glass add the sugar, lime juice & mint leaves. muddle together to infuse the rum with the mint.
  • fill glass with ice. add the rum & matcha mixture. stir to combine & finish with a splash of club soda.
  • garnish with mint, lime & raspberries.

strawberry basil shortcakes

 

because i never want strawberry season to end, let's make cute little strawberry shortcakes okay?! this version has a little bit of a (basil) twist because fresh summer basil belongs in just about everything, including dessert. this is also the longest i have ever kept a basil plant alive (okay, any plant) & i am very proud.

the shortcakes feature flakey vanilla biscuits made with bob's red mill all-purpose flour (my go to baking flour) topped with basil marinated strawberries! this is a great make ahead recipe that you assemble minutes before serving. simply have your biscuits, strawberries & whipped cream prepped ahead of time so you are ready to go.

xo

ingredients

for the biscuits

  • 3 cups bob's red mill all purpose flour, sifted
  • 1/2 cup turbinado sugar, plus more for sprinkling
  • 2 tablespoons baking powder
  • 1 teaspoon fine salt
  • 3/4 cup unsalted butter, cold & cubed
  • 1 cup heavy cream, plus more for topping
  • 1 teaspoon pure vanilla extract

for the basil strawberries

  • 2 cups sliced strawberries
  • 2 tablespoons superfine sugar
  • 3 tablespoons thinly sliced basil
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest
  • 2 cups sweetened whipped cream

directions

for the biscuits

  • preheat the oven to 400(f) degrees. line a baking sheet with parchment paper & set aside.
  • in a large mixing bowl stir together the flour, sugar, baking power & salt until evenly combined.
  • add the butter & gently work into the flour mixture using your hands until a crumb consistency is formed.
  • stir in heavy cream & vanilla. mix until the dough comes together. transfer dough to a lightly floured surface & roll into a 1-inch thick rectangle.
  • using a biscuit cutter, slice into rounds (or mason jar lid) & transfer to the prepared baking sheet.
  • bake for 12-15 minutes, until the edges are golden brown. let cool completly before assembling.

for the basil strawberries

  • in a small mixing bowl stir together the strawberries, sugar, basil, lime juice & lime zest. let marinate for 30 minutes at room temperature.

to assemble

  • slice biscuit in half & top the bottom with a layer of whipped cream & a spoonful of strawberries. repeat with top half & serve immediately.

peaches & cream olive oil cake

 

this italian inspired cake is what summer (dessert) dreams are made of! featuring a blend of bob's red mill cornmeal & almond flour, it is a naturally gluten-free cake too. the ground cornmeal (similar to polenta) gives it a wonderful texture which is what really give this cake its italian flare. be sure not to mix up cornmeal & cornflour as they are not interchangeable in this recipe. i also love the addition of olive oil instead of butter for that extra bit of fruity flavour.

it is a very simple one-bowl dessert to whip up any night of the week! recently my extended family was visiting & i made this cake THREE times with various fruits. my personal favourite is this combintation of juicy peaches, whipped cream & peach schnapps for maximum peach flavour. if you want to use fresh cherries or strawberries, try it with amaretto! for a non-alcoholic version, simply brush the cake with simple syrup. this will ensure it stays moist & add a little extra bit of sweetness.

ingredients

  • 1 cup granulated sugar
  • 3/4 cup extra virgin olive oil
  • 3 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups bob's red mill superfine almond flour
  • 1 cup bob's red mill medium OR fine grind cornmeal (fine will give less texture to the cake)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • peach schnapps, for brushing
  • 2 cups sweetened whipped cream, for topping
  • 4 thinly sliced peaches, for topping

directions

  • preheat oven to 350(f) degrees. grease & line an 8-inch round cake pan.
  • in a large mixing bowl whisk together the sugar, olive oil, eggs & extracts until fluffy, about 2 minutes.
  • add the almond flour, cornmeal, baking powder & salt. stir until combined.
  • transfer mixture to prepared cake pan & bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. let cool completely before removing from pan.
  • brush generously with peach schnapps. when ready to serve, top with whipped cream & sliced peaches.