Entries Tagged as 'Sweet & Savory'
This holiday season, impress your friends with these healthy alternatives to traditional holiday cookies. From Miraval’s new cookbook, Sweet & Savory Cooking, these three cookie recipes are easy to make and will surely impress at the parties and functions that inevitably fill our end-of-year calendars. Pre-order Sweet & Savory Cooking now before it hits bookstores January 7, 2014 for more healthy cooking tips and one-of-a-kind recipes.
Trail Mix Cookies
Makes 3 Dozen Cookies
- 4 Tbsp. butter, softened
- ½ c. light or dark brown sugar
- ¼ c. raw cane sugar
- ½ c. honey or agave nectar
- 2 egg whites
- 1 c. all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- 2 c. rolled oats
- ½ c. mixed seeds and/or nuts (pumpkin, sunflower, etc.)
- ½ c. mixed dried fruit (cranberries, cherries, blueberries, etc.)
- ¼ c. mini semisweet chocolate chips
HEAT the oven to 350° F and line a baking sheet with kitchen parchment
IN a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and cane sugar until smooth. Add the honey and egg whites, scrape down the sides of the bowl using a rubber spatula, and continue to mix for another minute.
Miraval's newest book, Sweet & Savory Cooking, a new cookbook featuring recipes that reflect Miraval’s commitment to providing guests with the tools to create and maintain clean, healthful lifestyles, is available now for pre-order on Amazon.com. The Miraval culinary experience is rooted in mindfulness, the cornerstone of the resort’s overarching philosophy, and the recipes in this new book are an extension of that value with easy to follow, incredibly flavorful and effortlessly healthy dishes. Hitting bookshelves on January 7, 2014, the cookbook is penned by Miraval’s talented culinary duo - Executive Chef Justin Cline Macy and Pastry Chef Kim Macy - who also happen to be husband and wife. Justin and Kim bring their respective gifts to the forefront as Justin shares his tips and tricks for savory, satiating entrees, slimming soups, salads and sides, and delectable appetizers while Kim shares her well-kept secrets for sweet, decadent desserts and rustic breads.
By: Kim Macy, Pastry Chef
Below is the flour mix recipe that I use often in gluten free baking—simply replace 1 cup of All-Purpose Flour in your recipe by sifting the ingredients below together. The gluten free flours and starches tend to need sifting in order to make sure all ingredients blend well together and to avoid clumping. This is especially true when incorporating multiple dry ingredients, which is common in gluten-free baking. This recipe is from Miraval's newest book, Sweet & Savory Cooking, where my husband, Executive Chef Justin Macy, and I share our secrets for making delicious, healthy dishes. Pre-order Sweet & Savory Cooking now before it hits bookstores January 7, 2014 for more healthy cooking tips and one-of-a-kind recipes.
- 1 C. Sorghum Flour—A finely ground whole grain that is highly nutritious, gluten free, and has a neutral sweet flavor.
- ½ C. Brown Rice Flour—Flour milled from the whole rice kernel; it’s gluten free and high in fiber, vitamins, and minerals.
- 2 T. Potato Starch—Used as a thickener but also plays a role in gluten free baking mixes.
- 2 T. Tapioca Flour—A starchy, slightly sweet, white flour made from the cassava root, so it is totally grain-free.
- ¼ t. Xanthan Gum—A natural carbohydrate that is milled into a powder and used in gluten free cooking and baking to bind, thicken, and emulsify gluten free ingredients.
Join Miraval's Pastry Chef, Kim Macy, for an Exclusive Hands-On Baking Event
Sunday, December 15
PIRCH Costa Mesa, California
Chef Kim will be sharing two delicious and gluten-free recipes from Miraval's upcoming cookbook, Sweet & Savory Cooking—Molten Chocolate Cake (recipe below) and Chocolate Peanut Butter Meringues. Kim will teach participants how to bake with fewer calories and less fat without sacrificing the rich flavors and textures of favorite desserts.
Please note that this event will be an intimate gathering, limited to 12 attendees and is $30 per person. To RSVP, please call PIRCH Designer of Inspired Moments, Kristen Schmitt, at (949) 429-0805 or reach out via email to firstname.lastname@example.org.