I can be difficult. Frequently moody, sour and callous. I can be anti-social (read: crusty), nit-picky, sharp-tongued and straight up cold at times. I would have to think twice about dating myself, let’s be clear on that.
Despite those flaws, I managed to find a man who loves me. He is the sunniest part of my day, continuing to smile when I have nothing but a frown to offer. He let’s me be. Allows me to sit in the silence I hunger for so often while he sits, silent, by my side. I can ask him for anything at any time, anything, knowing he won’t sigh or roll his eyes at the idiocy of my requests. He simply smiles and says, "of course". When I feel dark, he’s the light. In every sadness, he’s my joy. His love is everything and I’m so lucky to know him, to have the gift of his friendship, and to call him mine. Olive you, my Ally.
I realize It’s not Valentines Day yet, but I wanted to get these out sooner than later so you could whip them up for the person(s) you love most.
Chocolate Chip Brownie Pancakes
adapted from Chocolate Covered Katie
makes 6-8 mini pancakes
These are decadent, rich and delicious. Pass up the box of chocolates and head for a plate of these instead - I promise your valentine will be thrilled with your brilliance and adeptness in the kitchen and you might even get to steal a bite.
Use spelt flour in place of AP flour to make these gluten free.
1/2 cup whole wheat or AP flour
1/2 tsp baking powder
2 tbsp cane or brown sugar
4 tbsp cocoa powder (I use Camino Natural Cocoa Powder)
1/4 tsp sea salt
2 tsp pure vanilla extract
3 tbsp vegetable oil or melted butter
1/2 cup + 2 tbsp milk of your choice
handful dark or semisweet chocolate chips
vegetable oil, for frying
I really love a snack. Mid-morning, mid-afternoon, midnight. The time matters little, I’m always fixed for a bite or two.
Having a couple of nutritious options around the house helps me make better decisions and get the most from my pecking, since it is so frequent. I spotted the recipe for these bars in the current (January 2014) Bon Appetit Magazine and was certain they would make for a killer snack on their own, with granola or milk, an afternoon coffee or on the run any time of the day. Especially if I packed them with a few extra items (cashews! flax! chia seeds!). Unfortunately, likely due to my impatience and using a different sized pan than called for, they were less bars, more clusters. And whoaaaa-so-good no matter the shape they happen to take.
These clusters have everything you want. Including a healthy (or not so) amount of sticky maple syrup blended with sweet, plump Mejool dates and tart cranberries, crunchy amaranth (excellent source of protein, calcium/iron/magnesium), chia seeds (fiber, Omega3s, Phosphorus, stabilizes blood sugar), flax seeds (Lignans, fiber, Omega3s), a mixture of crunchy nuts (Vitamin A+E+B, selenium, cholesterol reduction) and a couple other tasty morsels thrown in for crunch and flavour.
If you tend to get a bit peckish or find yourself fighting through afternoon energy lulls or hunger pangs, these are the perfect snack to get you back on track while still feeling satisfied. They are just sweet enough to feel like a treat.
Seed and Nut Granola Clusters
Adapted from Bon Appetit
makes approx. 6 cups of clusters
If you cook these for longer and let them cool COMPLETELY, you might have better luck than I did slicing bars. I left the recipe I used as-is because I actually like them in clusters instead of bars. Either way is delicious.
We’ve been battling the heat like mad the past few weeks. Minimal movements, a lot of moaning and groaning and rolling around on the cold tile floors, a lot of sparkling water with crushed ice and lemon, and only a teensy amount of cooking. We’ve more or less been living on chop salads, hummus bowls (obviously), BBQ pizza, and Greek chicken with tzatziki from the Sprouted Kitchen Cookbook (go out and buy this immediately. It’s rocking my world!).
As I was browsing my instagram feed last week, I saw a photo of a big, beautiful Saskatoon berry (Lindenberry/Serviceberry) bush on Scott Perrie’s feed. I immediately felt envious and wished it was me plucking those berries from the bush and popping them into my mouth like sweet, juicy candy. I left a note saying I’d love to find somewhere local that sells the berries and within minutes, I had a note from Perrie explaining that he would be dropping some off to a restaurant near us and wondered if I’d like to have a pint to play with. WELL HELL YES I DO! Isn’t that the sweetest? This isn’t the first time Perrie has offered his hand-foraged goods for the sake of this blog. If you recall the Porcini Fettuccine from a while back, those mushrooms were also from Scott. He’s always generous with his finds and I am forever grateful to be able to enjoy the fruits of our local land thanks to all his toiling.
I decided to use the berries in this Baked Oatmeal adapted from Heidi Swanson’s Supernatural Everyday cookbook and it was every single bit worth turning the oven on and heating the kitchen up for. It’s fuss-free, comes together quickly and is as good fresh from the oven as it is from the fridge a day or two later (which makes it extra appealing since it makes a whole batch of grab-and-go breakfasts for the week!) I loved how easily adaptable the recipe was depending what you had on hand. For my version, I used the almonds as called for, but decided to jazz it up a bit with toasted coconut and pepitas and a substitution of coconut milk for regular whole milk. I could barely wait for it to cool before I was cramming it in my gob, hands burning from the hot jars and tongue on fire from the oozy, lava-like berries. A giant dollop of yogurt on top and you’re off to the races… or to wherever it is you need to go with a fully tummy.
Individual Coconut Saskatoon Berry Baked Oatmeal
Adapted from Super Natural Everyday by Heidi Swanson via Lottie +Doof.
If you can’t find Saskatoon berries, feel free to use blueberries or any berry you love.
2 cups Saskatoon Berries, plus extra for garnish
2 cups old fashioned oats
1 cup toasted, unsweetened coconut
½ cup toasted pepitas (pumpkin seeds)
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 cups coconut milk
1 1/2 tbsp melted butter
1/3 - 1/2 Cup maple syrup, depending on taste
2 tsp. Vanilla Extract
1/2 cup toasted almonds, roughly chopped
1/4 Cup raw sugar
Preheat the oven to 375’.
Divide the berries between six mason jars (small), or a medium sized baking dish if you prefer to do one big batch.
Mix the oats, coconut, pepitas, cinnamon, baking powder and salt in a bowl. Divide the dry mix between the jars or pour over the berries if using a baking dish, lightly layering on top of the berries, about 1/3 cup if using jars.
Mix the coconut milk, butter, maple and vanilla together. Pour a little under 1/2 cup on top of the oats (or all if using a baking dish), letting it soak through to the bottom. Place all the jars in a baking dish, sprinkle a few fresh berries and a generous pinch of sugar on top, and bake on the middle rack for about 30 minutes until the liquid is absorbed, tops are just browned but the oats are still moist.
Sprinkle the tops with the toasted almonds and a pinch of sugar and serve warm or cold.
At the start of the 2012 season at the Ottawa Farmers Market, I embarked on a fun project with them that we titled the “Farmers Feast”, in which I would receive a mystery basket of ingredients, chosen by Tara Simpson - their events coordinator, each month to create a recipe with and share with you all. It started as a bit of an experiment to see if we all enjoyed the outcome of the project and as you can imagine, we did! It was such a treat receiving a different bundle of ingredients, some I had to take a second look at as I wasn’t sure what they were, and develop a recipe using as many of them as I could. We did a full season and were thrilled to start again this year. Needless to say, we couldn’t share the farmers feast if it weren’t for all the hard working farms, artisans and producers who dedicate themselves to growing, feeding and sharing with our city. Maybe you can give them a quiet, two-finger round of applause!
A few weeks back, I went and grabbed my basket from the market. It was literally errupting with great stalks of rhubarb, leafy, emerald green garlic and ramps, thick, meaty asparagus, curly, tangled pea shoots, eggs and a big hunk of mennonite sausage (which could be my new favourite addition to a cheese plate). All of these wonderful things were tucked into a stunning hand-carved bucket with a rope handle from Les Seaux Gadi. I highly recommend checking Claude’s wares out, their uses are endless and they would look so lovely in any home.
The kind, hard-working farmers who donated goods for this first-of-the-season Farmers Feast are:
Avonmore Berry Farm - Ramps
Acorn Creek Garden Farm - Green Garlic
Bearbrook Game Meats - Mennonite Sausage
Just Farms - Asparagus
O’Grady Farms - Pea Sprouts
Needhams Garden Market - Rhubarb
Reinink Farms - Eggs
Glengarry Cheese - Big Brother cheese
Les Seaux Gadi - Bucket
The wonderful thing about spring/summer produce is that you don’t need to mess with it a lot. I decided to throw together a very rustic frittata filled with just about everything from the basket (the rhubarb I saved for something else coming soon!) and it turned out wonderfully. The pungent green garlic and ramps with the earthy asparagus and savoury sausage - everything married so well and came together with the addition of the creamy cheese. I highly suggest using these products, but understand that you’re not all located in Ottawa. So if you’re not in these neck of the woods, I hope you’ll at least take a trip to your local farmers market and seek out something similar.
This season, we’ve decided to give away some market bucks to one lucky guy or gal. Details on how to enter are below, and if your name is chosen, you’ll get to pick out one ingredient/product from one of the vendors who donated goods to this month’s basket (excluding Les Seaux Gadi).
1. Leave a comment below telling me what you would do with one (or all) of the ingredients above.
For extra entries (leave a new comment for each)
1. “Like” Ottawa Farmers Market on Facebook (1 extra entry)
2. Follow @OttawaFarmMkt on Twitter (1 extra entry)
We will pick a winner at random this coming Saturday, May 25th. And now, for the recipe.
Ramp, Green Garlic & Asparagus Frittata with Mennonite Sausage
serves 4-6, depending on appetite
2 good glugs olive or canola oil
1 cup chopped ramps (green and white parts)
2 tbsp chopped green garlic
1 1/2 cups chopped asparagus spears
1/2 cup mennonite sausage, diced
1/2 tbsp lemon zest, optional
8 large eggs
1 cup Glengarry Big Brother cheese, 1/2” cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Lemony Pea Shoots
2 cups pea shoots
1 tbsp olive oil
1 tsp fresh lemon juice
Turn the oven on to broil.
Drizzle a good 2-second pour of canola or olive oil in a pan. Turn the heat on to medium and add the chopped ramps, leeks, asparagus and sausage. Sauté until starting to soften, 5-6 minutes. While that cooks, crack the eggs into a large bowl and whisk gently until combined. Add the cheese to the egg mixture. Pour the eggs into the vegetable mixture and fold gently to combine. Let cook until almost set (the top and center will be runny still), about 4-5 minutes. Place in the oven and let broil until golden brown and puffed up, 3-4 minutes. Cool for 5 minutes, slice and serve topped with the Lemony Pea Shoots (recipe below).
For the Lemony Pea Shoots
Toss the shoots with the olive oil and lemon and top the frittata with them for some added crunch and a way to cut the richness.
[photo provided by Les Seaux Gadi]
Disclaimer: Farmers Feast is a partnership with the Ottawa Farmers Market. I am not compensated beyond the ingredients given from the market. Opinions expressed are mine.
I love breakfast. Love it like I love a glass of wine at the end of a long day (and that says a lot) and can’t bear the thought of getting out of bed without knowing there is something scrumptious waiting for me when I do. The thought of waking to the same bowl of plain old oatmeal or natural peanut butter on whole wheat toast every day makes my heart sink. I’m not getting up for that – I refuse to! I want something that tastes good, something that tames my ravenous morning hunger and nourishes my body as it does.
I’ve been in the bad habit of grabbing a bagel or croissant sandwich (from Bread and Sons in Ottawa. It’s a show-stopper. Go there immediately!) lately and it needs to end. So I decided to whip up a batch of breakfast muffins. Who says a muffin can’t be delicious as well as nutrient-packed, hunger-staving, and fibre-filled? Not me. I don’t say that, guys. It’s not true and I’m tired of hearing it. Muffins are not the bad guys – it’s the people who are loading them up with butter (tasty, tasty butter) and unrefined sugars who should bare the blame for their bad rap. If you trust me (I think we’ve been hanging out long enough to warrant a small to medium amount of trust between us, no?) then you’ll believe me when I tell you that these muffins are healthy (they have some brown sugar… but it’s brown so it’s ok…right?) and so full of flavour that you won’t even miss that whats-it-called muffin you’ve been spending your hard earned coins on each morning. Filled with wheat bran, flax seeds, toasted pecans and coconut, dried cherries and cinnamon and just enough brown sugar to keep things interesting, they are good enough to get me up in the morning and filling enough to tame that noisy beast that makes home in my gut from 7-8am each day. Don’t settle for saw-dusty bran muffins that taste like cardboard or butter-filled muffins that may as well be breakfast-hamburgers; these are better and will make your mornings bright and sun-shiny and happy (probably). If you’re interested, I’ve calculated the nutritional information here.
Coconut Red Quinoa Muffins with Sour Cherries and Pecans
adapted from Martha Stewart
makes 12 muffins
1 cup all-purpose flour
1 cup cooked red quinoa
1/4 cup shredded, unsweetened coconut
1/4 cup wheat bran
1/3 toasted pecans, crushed
1/4 cup flax, freshly ground
1 1/2 tsp baking powder
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup dried cherries, rough-chopped
1 tsp salt
1/4 cup applesauce
3/4 cup milk (I like 2% best)
I’ve always thought hazelnuts to be lavish and exotic. We never really ate them or had them laying around as kids, aside from the holidays when we’d receive boxes and boxes of gold foil-wrapped Ferraro Rocher chocolates with one smooth, crunchy hazelnut entombed in milk chocolate and dipped into more chocolate studded with chopped hazelnuts. Peeling away the little crimped cup and foil always made me feel so fancy - far more so than tearing the plastic (pfft…please!) from a snickers bar.
I find myself tucking my beloved hazelnuts into everything these days - pestos, salads, homemade nut butters, ground into smoothies or mixed with breadcrumbs for a crispy coating. When toasted lightly, their flavour is so distinct, rich and unlike any other nut available. They don’t hide behind the flavours you mix them with, they always stand out dominantly, refusing to melt into the background. I love that about them.
This granola, like my dear puggish hazelnuts, is bold and beautiful. It’s full of texture and flavour and comes together so brilliantly, you’d wonder why they don’t sell a pre-made version of it already (answer: because it’s never as good as homemade!). I’ve been crunching away at it for the past few days and I’m fairly certain it just kicked the fanny of my favourite almond granola. Because I wanted the flavour of the main ingredients to really shine, I didn’t add too many other flavourings. You’re welcome to play around with spices in it, but I suggest trying it on it’s own first. It’s simple and doesn’t need much fuss about it.
Cocoa Hazelnut Granola with Sour Cherries
adapted from Food in Jars
I used coconut oil because I love it, primarily, but it’s also a very healthy oil (which is up for debate with some people, I realize, but I feel good about it), you can feel free to use whatever neutral oil (sunflower, vegetable etc) you like or have on hand.
1 cup toasted hazelnuts, rough chopped
1/2 cup flaked coconut (sweetened or unsweetened)
3 cups rolled oats
3 tbsp cocoa powder
1/2 tsp flaky sea salt
1/4 cup coconut oil, melted
1/3 cup honey
1/2 cup dried sour cherries, rough chopped
Preheat oven to 325.
In a large bowl, mix the nuts, coconut, rolled oats and cocoa powder. Give it a good mix to make sure the cocoa powder is evenly distributed.
Mix the honey and the melted coconut oil until well combined. Add the wet ingredients and salt to the oat mixture and mix until everything is well combined.
Spread evenly on a foil lined baking sheet and pop into the oven for 20-30 minutes, stirring every 10 minutes to make sure the edges don’t burn. When it’s golden brown and crunchy, it’s all ready. Let it cool completely (this helps those big, wonderful ‘clumps’ of granola form) and then stir in the sour cherries. Keeps for a few weeks in a sealed glass jar or ziplock bag.
Serve with milk or on top of yogurt, by itself or with fresh fruit.
There are few things I wouldn’t do for an egg in the morning.
I wake up thinking of them, trying to recall what veg I have in the crisper, if I’ve any bread or cheese, onions or garlic, and deciding whether it’ll be fried in olive oil or scrambled low and slow until velvety and smooth. Something about an egg, so simple and pedestrian, really tugs at my heart. I adore them. And almost as much as I adore eating them, I get eager at the thought of shooting them. When the light catches a sunny yolk, it’s polished surface gleaming and flecked with pepper and salt, I can’t help but get all up in their business with a camera.
Today I bring you a very simple, incredibly nourishing breakfast (or lunch or dinner if you’re into that sort of thing - I bet you are!) that will satisfy and fill your tummy with goodness. Garlicky sauteed kale topped with sweet and slightly bitter charred shallots and a perfectly fried egg. If you added some crisp bacon or pancetta, it would be that much better.
Garlicky Purple Kale with Charred Shallots and a Fried Egg
2 cloves garlic, minced
2 large handfuls (around 4-5 cups) curly kale
6 small shallots (4 large), sliced in half & peeled
salt and pepper
Clean and dry the kale and chop into bite-sized pieces. Heat a good few glugs of olive oil in a large pot over med-high heat. When hot, add the garlic and cook for 30 seconds. Add the kale and a pinch or two of salt. Toss until cooked through, about 5 minutes. It should be green and still a touch crunchy. Taste for seasoning and remove from heat.
While kale cooks, heat a skillet (dry) over high heat until hot-hot! Add the shallots, cut side down, and let them cook until blackened on the bottom, 5-6 minutes. Turn shallots and remove from heat.
In another skillet (or the same, just remove the shallots and wipe it off) over med-high heat, add a thin layer of olive oil and let it get hot. Crack the eggs into the pan (they should immediately sizzle and sputter) and cover it lightly with a plate or pot-lid. Let cook until whites are set but yolks are runny, 3 minutes.
Pile the kale onto plates and top with shallots and fried egg. Sprinkle with some flaky salt and fresh ground pepper.
After years and years of taunting the stomach flu by eating every single questionable, 40 seconds over the 5 second rule, maybe-sort-of-moldy and definitely expired ingredient in my house, I paid. A nasty old stomach flu that struck me like boot in the face. All kinds of nastiness ensued and my appetite hid warily behind the angry mob that overtook my guts.
All I wanted was something warm and smooth, creamy and satisfying, to ease my stomach into accepting a meal of real, solid food. A few days prior, my friend Chantal had cooked about 50 jars worth of spiced, coconutty rice pudding topped with a sweet, floral strawberry and rosewater jam. It was the only thing I saw when I closed my eyes and shivered in my 40 layers of cotton. I needed it.
After a quick inspection of the cupboards, I realized it was unlikely that I would soon be spooning that cozy little treat into my mouth. I did, however, find a few things to make something similar but different. A creamy barley pudding prepared almost like a risotto, that felt warm and comforting as it snuggled into my aching belly. I followed Chantal’s recipe for rice pudding as a guideline, but used pearled barley in place of basmati rice and added some maple and nuts instead of jam. You can use whichever you please, but the rice pudding would be cooked by using all the liquids at once rather than in small, spaced out additions.
Feel free to play around with the spices, add whatever nuts you please, or even top with some strawberry-rosewater jam. It’s lovely every way you please. I put Chantal’s rice pudding recipe at the bottom of the page too - it is absolutely delicious and you’re missing out if you don’t try it!
Spiced Coconut Barley with Pistachios and Maple
adapted from Chantal’s recipe (recipe below)
Feel free to swap out the cows milk for almond or soy, whatever you’re able to use.
1 ¼ cups pearled barley, rinsed well
1 cup milk
½ cup water
2 cups coconut milk
2 cinnamon sticks
4 cardamom pods
2 tbsp maple syrup + more for garnish
¼ unsweetened coconut, toasted
¼ cup unsalted pistachios, crushed
Place barley in a pot with the milk, water, cinnamon and cardamom. Bring to a boil and let simmer until almost all the liquid has been absorbed by the barley. Add ¼ cup of the coconut milk at a time, letting it absorb for a few minutes in between additions. This process is similar to a risotto so you’ll have to keep an eye on it and stir often.
When almost all the coconut milk is absorbed, the barley should be cooked through but still have a bit of a bite so it’s not mushy. If you like it softer, add a bit more coconut milk (or reg. milk/water) and cook until desired doneness.
Add the maple syrup and toasted coconut and stir. Spoon into bowls and top with crush pistachios and maple syrup.
Chantal’s Rice Pudding
2 cups coconut milk
3 cups 2% milk
8 cardamom pods, crushed
3 cinnamon sticks
2 vanilla beans (slit open)
1 cups sugar
1 cups basmati rice
Steep cardamom, cinnamon, vanilla in liquid. Bring to simmer, then reduce heat to low for 15 min. then add rice and sugar, bring to light boil, then immediately reduce to simmer on low for 45 minutes or until you obtain a loose porridge consistency. You will need to stir often. Top with fresh strawberry jam.
2 cups strawberries, sliced in half
Juice of 1 lemon
4 tbsp sugar
1 tbsp good vanilla
1 tbsp rose water
Combine all ingredient in sauce pan and bring to a slow simmer, reduce heat to low for 15 minutes. Strain liquid and puree fruit.
I’ve been so looking forward to sharing this post! You know how excited I get when I try something new - I want to yell it from the rooftops so you can all be as tempted and seduced by new products, flavours and brands as I am. Or because I just like to yack and yack. That, too.
When I started writing in this little corner of the internet, I decided I wouldn’t take on sponsorship’s because I felt it might be harder for people to feel connected with me on the other end of their computer screens and I might come off insincere or pushy. Sponsored posts can sometimes come off like a schmoozy, cologne-drenched salesman trying to shove the highest priced, lowest quality products down your gullet. Granted, there are some really incredible and well-partnered writer/sponsor relationships out there, it just never seemed right for me and what I hoped to accomplish.
So you can imagine my reaction when Kalikori Olive Oil approached me to team up and spread some love about their olive oil, which I had been using for quite some time. I knew I loved their product (loved might even be a small understatement, I am somewhat obsessed) but wondered if you all would still trust me to be honest about my thoughts on food if I was taking on sponsorship.
Ultimately, and not without much thought, I decided it was a move that I felt comfortable making. I would never take on something that didn’t feel sincere and aligned with what I’ve always wanted to accomplish here - honest talk about real, whole food and ingredients - and I truly believe that this product connects with that and so I’m anxious to tell you more about this small business that produces such an incredible product. And so, let’s talk about my favourite olive oil!
photo courtesy of Olive Oil Times
Kalikori Olive Oil is a family-owned and operated business run out of Montreal (1.5 hrs from my hometown of Ottawa). The paternal grandfather of the Ligris family, Vassiily, planted vatsikes olive trees near Kalamata in Messinia in the 1950s and three generations later, Vassiily’s granddaughter Effy and her family took charge of the companys operations and has since been slowly, naturally, finding it’s way into the home of adoring customers who have all but fallen in love with this peppery, green olive oil. Each year, the family heads to Greece to assist in the harvest of the olives and oversee the processing. This is as “small, family run” as it gets and the passion for their craft is entirely evident in not only their eagerness to talk about all the ridiculously tasty ways you can use their oil for, but in their efforts to create a consistently impeccable product. Every one of the some-30 bottles I’ve purchased has tasted the same - rich, peppery and clean with a zingy bitterness that sort of tingles as it makes it’s way down your throat. It has a low acidity and is moderately flavoured. I sometimes sneak into the kitchen just to slurp a spoonful of it. It’s that good.
Each month I’m going to share a recipe that shines a well-deserved spotlight on this small family business’ olive oil and it’s unique, grassy flavour and how you can make the most of it. This month I really wanted to play with the flavour combination of olive oil, orange and toasted fennel. The earthy oil and sweet, toasty fennel pair so wonderfully with the orange zest and juice. I decided to bake these flavours into a loaf of quick bread that would brighten up any afternoon tea or breakfast coffee. It’s delicately sweet and has such a nice brightness to it. The olive oil makes the crumb a bit denser, but it makes for a moist, tender loaf.
If you want to try out Kalikori’s oil in this recipe, you can find some have a peek at their supplier, Favuzzi’s, Where to Buy page. Just search in your city.
Kalikori Olive Oil, Toasted Fennel & Orange Loaf with Orange Glaze
adapted from The Vanilla Bean Blog
makes 1 loaf
1 3/4 cups AP flour (Sub in 1/4 cup whole wheat if wanted
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp toasted, ground fennel seeds
3/4 cup sugar
1 1/2 tbsp orange zest (from 1 large orange)
Juice from 1 large orange
1/2 cup milk (soy or almond ok, too)
3 large eggs, lightly beaten
2/3 cup Kalikori Olive Oil
2 cups confectioners’ sugar
1/4 cup fresh orange juice
1 tsp orange zest
Preheat oven to 350. Grease a 5-by-9 inch loaf pan
In a medium bowl, add the flour, baking power and soda, salt, and fennel. Stir until combined.
In another large bowl, mix the orange zest and sugar until combined. Add the juice, milk, eggs and olive oil and gently whisk to combine. Add the dry ingredients and stir until just combined.
Pour into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
While baking, mix the ingredients for the glaze until smooth. Taste and add more juice if necessary.
Remove the loaf from the pan and place the on a cooling rack over a sheet of parchment. Poke about 10-15 times evenly on top of the loaf with a toothpick and spoon the orange glaze over the top. Let cool. Slice and serve.
Disclaimer: This is a sponsored post. Kalikori Olive Oil sponsored it and compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend restaurants or products I use/enjoy personally and believe will be good for my readers.