It was a few days ago when I was browsing the pages of ELLE à Table that I found an article written by Clotilde about how to make financiers with nut and seed butters. “Brilliant!”, I thought. A great way to make a cake not only gluten free, but also dairy free.
I have been eating handfuls of pumpkin and sunflower seeds in between meals for extra protein and good fats. I carry little baby food containers with seeds, hummus, bags of cut vegetables and fruit wherever I go. Being on the go is the hardest thing on a strict diet if you are not organized, that is. So every morning, I think about all the places I must be and plan snacks accordingly. It is the only way I can survive, because, I’m always, always, hungry.
So when I read Clotilde’s article, I immediately pulled out my old Moleskine notebook with all my recipes and quickly started adapting my basic financier recipe to incorporate homemade pumpkin seed butter.
Cherry season has also arrived. I think stone fruits are one of my favorite fruits (although I tend to say that about every fruit when the season arrives). The first Florida peaches also showed up at the farmers’ market a couple of weeks ago. I must admit I paid an insane price for one peach, about $2. I had to have a taste of one and I considered it a treat, just like a cone of ice cream or a specialty coffee. A delicious, sweet peach.
The little cakes are perfectly moist and have wonderful texture. I love the cherry on top as it makes them that much more fun to eat. Rainiers have the most beautiful color, don’t they?
Before, I go, I want to let you know I will be teaching a food styling and photography workshop in Seattle on Saturday, July 3rd from 10am to 12pm. It will be a review about my philosophy, how I work, my process, my inspiration with some hands on practice. As of now, the workshop is sold out, but if you are interested, you can email me to be added on to the waiting list.
Rainier Cherry and Pumpkin Seed Butter Financiers
Makes about 12 small cakes
4 egg whites
115 grams sugar
80 grams almond flour
30 grams quinoa flour
pinch of salt
50 grams pumpkin seeds, toasted
30 grams olive oil
Toast the pumpkin seeds and when cool, grind them to a fine powder in a food processor. Add the olive oil while processor running to form a paste. Set aside.
Whisk together the egg whites and the sugar. Add the almond and quinoa flours and the salt. Whisk to incorporate. Add the pumpkin seed butter.
Pipe the batter into the baking cups and bake at 350F for about 10 minutes. Place a cherry on top of each financier and bake for another 15-18 minutes until lightly golden on top.