Tropical Banana Bread

Easy. Fast. Healthy. Delicious. This recipe uses half the sugar of other recipes.  Created by Susan Douglass, Fresh Harvest Tasting Guide!

Ingredients:

 

Directions:

Peel, then mash bananas in a large bowl. Add all ingredients except flour.  Mix well.  Fold in the flour until incorporated. 

Use the butter infused olive oil to coat two standard bread pans.

Bake at 350 degrees for 50 minutes – 1 hour.

Allow to cool before serving.

Fresh Harvest Premium Olive Oil and Balsamic 

Focaccia Bread (In-a-Flash)

Focaccia FlashWant an easy and tasty recipe for amazing Focaccia bread? This is a super easy, super fast homemade bread that is delicious and will impress your family. 

By Sheila Reese of “Born to Cook Inspired”

www.born2cookinspired.com

Ingredients:

  • 1 ½ c. warm water…not above 110°
  • 1 teaspoon sugar
  • 3 teaspoons dry yeast (instant or active dry work)
  • 4 Tablespoons  Fresh Harvest Extra Virgin Olive Oil plus additional for greasing skillet
  • 4 c. all purpose flour plus additional ½ cup for board, divided
  • 1 teaspoon salt

Focaccia Topping:

  • ½ cup Fresh Harvest Extra Virgin Olive Oil
  • 1 teaspoon dry Italian herb blend or 2 teaspoons minced fresh herbs of choice, like Thyme or Rosemary
  • ½ teaspoon sea salt (or Kosher salt)

Instructions:

In a large mixing bowl (I recommend a stand mixer), place water and sugar then sprinkle yeast over the water and whisk lightly to combine. Allow to sit for 5-10 minutes until bubbly.

With mixer on low speed (using paddle attachment) add 2 cups of flour and salt. Mix until combined. Add Olive Oil.  Add remaining flour and continue to mix on low until the dough begins to pull away from sides of bowl.

Place a large bowl of very hot water on counter. Place a cooling rack over the bowl for your proofing station. Grease the skillet generously with Olive Oil.

Place dough on a lightly floured surface and fold the dough a few times until it feels smooth and shape into a ball. Roll and press the dough to fit skillet, stretching up the skillet sides. Place skillet containing dough on the rack over the hot water and cover with a dish cloth. Allow to rest for 25-30 minutes.

Preheat oven 425°.

After rising 25 minutes, use index finger and make dimples in the dough. Sprinkle dry herbs or fresh herbs over the dough. Pour the ¼ c. of Olive Oil over the dented dough. Place the dough in the preheated oven for 25-30 minutes until golden brown. Remove from oven and add remaining ¼ cup of Olive Oil and sprinkle with sea salt.

Allow to rest 5 minutes before cutting.

Fresh Harvest Premium Olive Oil and Balsamic

Kickin’ Cornbread Muffins

olive oil cornbread

Ingredients:

  • 1 cup organic white or whole wheat flour
  • 1 cup organic ground yellow cornmeal
  • 2 tbsps. powdered buttermilk
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 3 tbsps. of your favorite local honey
  • ¼ tsp. salt
  • 1 farm fresh egg
  • ¼ cup + 1 tbsp. Fresh Harvest Mushroom & Sage olive oil
  • 1 cup almond milk
  • ¼ cup sliced jalapenos (fresh or canned)
  • ¾ cup your favorite cheddar cheese

Directions:   Preheat the oven to 425 degrees.

Brush a non-stick 12 count standard muffin pan (wells only) with a total of 1 tsp Fresh Harvest Mushroom & Sage olive oil to coat lightly. (use more if needed).

In a medium bowl whisk together the flour, cornmeal, buttermilk powder, baking powder, baking soda & salt.

In a separate bowl mix together the wet ingredients: egg, honey, mushroom & sage olive oil and almond milk. After whisking, pour into dry mixture. Mix with a wooden spoon until well mixed, but do not over-mix. Add the grated cheese and stir enough to mix lightly.

Fill greased muffin wells by about half. Place jalapeno slices on top of muffin batter and push down slightly.

Bake 10-15 minutes or until toothpick comes out clean.

Serve hot with real butter or our high-antioxidant EVOO! Pour more of our mushroom & sage olive oil or butter olive oil after cooking the muffins for an extra kick.

These keep well in the fridge and warm up well too.

Lemonopita – Lemon Olive Oil Cake

Lemonopita Greek Olive Oil Cake

A Fresh Harvest version of a classic Greek desert!

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 3 large eggs
  • ½ cup + 2 tsps. Fresh Harvest Lemon Olive Oil
  • 2 tbsps. lemon zest (about 2 lemons)
  • ¼ cup lemon juice (about 2 lemons)
  • 1 cup granulated sugar
  • ¼ cup whole milk
  • Powdered sugar for dusting

Directions:    Preheat the oven to 350 degrees.

Brush a 9-by-2-inch round cake pan with 2 tsps. Fresh Harvest Lemon Olive Oil making sure to coat the pan thoroughly (use more if needed).  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, olive oil, and lemon zest on medium-high speed until pale yellow and thickened, about 3 minutes. With the mixer running on low, slowly add the milk, followed by the lemon juice, mixing until incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Take care not to over-mix. Pour the batter into the prepared pan. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 15-20 minutes, turn out onto a cake plate rounded side up, and using a fine-mesh sieve, dust the top with powdered sugar. Slice and serve.

Fresh Harvest Premium Olive Oil and Balsamic

Eureka Holiday Dressing (Muffin or Bundt)

BiteBundt

This is a fun way to serve your holiday Dressing! Use non-stick muffin or Bundt cake pans to bake the dressing, garnish and serve. Delicious!

Ingredients:

  • 1 package (12 oz) Seasoned Stuffing Croutons
    (Or, here is a recipe to make your own.)
  • 1/2 cup + 1 tsp Fresh Harvest Mushroom & Sage Olive Oil
  • Salt & Pepper to taste (optional)
  • 2/3 cup finely chopped yellow or white onion
  • 2/3 cup finely chopped celery stalks
  • ½ pound sweet Italian sausage (casing removed)
  • 3 garlic cloves, minced
  • 1 Granny Smith apple, peeled and finely chopped
  • 3 large eggs, beaten
  • ½ – 1 cup chicken broth
  • ½ cup dried cranberries

Preheat oven to 350 degrees.

In a large skillet brown sausage and crumble it into small pieces as it cooks. When done, drain and set aside.

In the same skillet add ½ cup Fresh Harvest Mushroom & Sage Olive Oil, celery, onion and garlic. Sauté on medium heat until onion is just turning translucent (about 5 min.) Add cooked, crumbled sausage, apple and dried cranberries. Mix well.

In a very large bowl add beaten eggs and chicken broth. Mix well with a whisk. Next add the skillet mixture above and stir until well mixed. Finally add the stuffing croutons and stir LIGHTLY to incorporate mixture with the croutons, being careful not to crush them.  This mixture should be very wet, but not runny. Let stand for 5 minutes. Stir again.  If too dry add more chicken broth. If too runny, add more croutons.

Now the fun part! Brush the remaining 1 tsp Mushroom and Sage Olive Oil into muffin pans or a Bundt Cake pan. (Then I usually spray the pan with non-stick spray thoroughly or I use more olive oil if needed to really lubricate the non-stick pan because you don’t want this to stick!) Pack the stuffing mixture into the wells of the pans.

For the large muffin pan, bake for 20-25 minutes.

For the Bundt Cake pan, bake 30-40 minutes.

Dressing should be well browned.  Let stand for at least 5-10 minutes before releasing from pan.  Garnish with chopped Parsley (optional) and serve. This will keep well in the fridge.

Fresh Harvest Premium Olive Oil and Balsamic

Spicy Cheddar Cheese Cornbread

Spicy Cheddar Cheese Cornbread

By Rachel Bradley

Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself of accompanied by a steamy bowl of soup.

Ingredients

  • 2 cups whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons honey
  • 1 tablespoon baking powder
  • 1 teaspoons kosher salt
  • 1 1/2  cups whole milk
  • 2 large eggs, lightly beaten
  • 1/2 cup Fresh Harvest Baklouti Olive Oil
  • 8 ounces sharp grated Cheddar, 2 ounces reserved
  • 1/3 cup chopped scallions, +2 tablespoons reserved
  • 2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper

Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan (optional: with a small amount of the Baklouti Olive Oil).

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

 

Carrot & Zucchini Gingerbread (with Almond Oil & Honey-Ginger White Balsamic Glaze)

carrot zuchinni gingerbread

By Rachel Bradley

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup finely grated zucchini
  • 1 cup finely grated carrot
  • 1/2 cup Fresh Harvest toasted almond oil
  • 1/2 cup molasses  
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup hot water 

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon Fresh Harvest honey ginger white balsamic


Directions

Preheat the oven to 350 F.

Grease a 9-inch-by-5-inch loaf pan with toasted almond oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well.  Add the carrot and zucchini.  Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely.

Whisk the powdered sugar with the honey ginger white balsamic and drizzle over the cooled gingerbread.

Lemon Fused Olive Oil Polenta Cake

Lemon Olive Oil Polenta Cake

By Rachel Bradley

Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc). Serve with Vanilla Ice Cream or drizzle with a balsamic reduction. Many options!

Ingredients

  • 2 cups unbleached all-purpose flour (organic if possible)
  • 1/2 cup stone ground cornmeal (regular cornmeal will work here too)
  • 1 1/2 cups sugar
  • 1 cup Fresh Harvest Eureka Lemon Fused olive oil
  • 1 cup whole milk yogurt
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

 

Preheat the oven to 350 F.

Grease a 9″x9″ baking pan with lemon olive oil.  In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil.  Whisk until pale and well combined.  Whisk the dry ingredients together and add to the wet ingredients.

Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.

Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.

Serves 6-8

Zucchini Gingerbread with California Toasted Almond Oil

Zucchini Gingerbread

By Rachel Bradley

Ingredients:

  • 2 cups unbleached all purpose flour
  • 1 1/2 cup wholewheat flour
  • 4 large eggs
  • 2 cups freshly grated zucchini and/or carrots
  • 1 cup Fresh Harvest California Toasted Almond Oil
  • 1 cup molasses  
  • 1 cup brown sugar
  • 1/2 cup granulated cane sugar
  • 2 1/2 teaspoons baking soda 
  • 2 teaspoons dry ground ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt

 

Directions:
Preheat the oven to 350 F. 

Grease two standard loaf pans, or one 9″x13″ pan.

Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl.  Whisk together the dry ingredients in a separate bowl.  Add the dry to the wet ingredients and mix just until no dry spots of flour remain.  

Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean.  Cool and serve with whipped cream.

Cherry, Almond & Lemon Fused Olive Oil Biscotti

Lemon EVOO Biscotti

By Rachel Bradley

Ingredients:

  • 3 1/4 cups all purpose flour
  • 1/2 cup Fresh Harvest Eureka Lemon FUSED Olive Oil
  • 3 large eggs, beaten 
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 cup blanched slivered almonds
  • 1 cup dried cherries
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt 

(Preheat the oven to 350 F.)
Line two baking sheets with parchment paper.  In a large bowl whisk together the olive oil, eggs, sugar, and almond extract.  In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt.  Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain.  (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)

Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2″ thick, by 4″ wide, by 12″ long.

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown.  Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1″ long cookies – for approximately 12 cookies per log.

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.  Makes approximately 24 generously portioned biscotti.  Serve warm with coffee or tea!