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Dessert
  • Banana Bread Granola

    I love granola. But not the sad stuff you find at stores, both bulk bin and the "fancy" over priced stuff in bags/jars. For the price and time it takes to make at home, for me, it is well worth it. I think the same could be said for homemade yogurt, but I have yet to cross that bridge yet....For about a year or so, I gave up eating yogurt...well, dairy yogurt. I started eating it again about 3 months ago...and wow. Happiness to me is a bowl of tangy yogurt, homemade granola, fresh fruit and a drizzle of honey. I mean, it tastes almost like dessert, but is full of nourishing nutrients and kcals! 

    Also, if you are a member of a food co-op, be sure to look out for their bulk-discount days...usually a day during the week, where members can get 10-15% bulk items. This is the *perfect* time to stock up to make yourself some delcious 'nola. 

    Now, with summer on the horizon, including your favorite summer berry in the situation is just a given.  Also, bananas ripen sooo darn fast when the weather heats up, so this is a perfect way to use them up! The riper, the better, as in when you make banana bread. So, let me help you out for your lazy, hot summer day breakfast: banana bread granola. This recipe hails from Sarah over at My New Roots. It is in her first book, one that I use often and love, and highly recommend not only for the recipes but for the inpiration...I need to get my hands on her second book! Indeed, I have made this recipe many, many times, and enjoy it so, so much. It is sweet, but not too sweet....it is chunky, like oat-rubble, and super crunchy thanks to the buckwheat groats (you gotta try them in granola-they rock!). In fact, this past week and a half, I have made 2 batches of this stuff! Granted, I am stocking up for plane-ride snacks, and likely bringing a big bag of this tasty goodness with me to Brazil at the end of the month...because...why not? This stuff is basically love in granola form. You can't beat that!If you like banana bread, this is no doubt for you. Get on thist STAT. But, if you are on the fence about banana bread or bananas in general, then we aren't gonna be friends. Kidding! But, maybe try it, since the banana flavor isn't super intense. The natural sugars in the bananas get all caramelized and delicious, and are enhanced by some of my favorite baking ingredients: virgin coconut oil, buckwheat groats, maple syrup, cinnamon, sunflower seeds and nuts. I love to add freshly grated nutmeg on top of that, too. Gotta have nutmeg...

    Now, a word on nuts (haha): I have made this with both walnuts and cashews, and both are lovely. The cashews give it a more tropical flare (I like to think of it as if South Amierca had a love child with the Midwest and produced a granola spawn, this would be it). Although, I think pecans would be out of this world declicious. Seedy things: I think the sunflower seeds are perfect, pairing well with any nut you choose, but could also see pepitas being lovely as well. What is that you say? You want to use honey? Eh, I think the maple syrup is critical here...honey browns too quickly, and the flavors kinda combat the coconut for me. But, you do you, just watch your 'nola while baking if you use honey. Side note: I wonder how coconut nectar would be in there? Hmm...Also, cacao nibs...and peanuts...a solid suggestion from my bae...he always has good ideas! Because bananas + peanuts = Elvis-like granola...right? And chocolate is always a good idea! You could even toss in some dark chocolate chips/chunks after this stuff cools from baking. Not a bad move...you smarty pants! 

    So, happy days to you...happy almost summer....and happy breakfast or snacking or heck, dessert-ing with this amazing, nourishing treat! Eat with your favorite yogurt (cow or plant based), on ice cream, on frozen yogurt, on top of your favorite smoothie or smoothie bowl, on top of pancakes, or just plain, right out of the jar like a savage (I do that, a lot). Fuel to fire your summer adventures. Yes!ps: homemade granola makes an excellent gift...so...consider that! The recipe could easily be doubled, but you'd need one big ass bowl and two half sheet trays or one full sheet tray to bake. Cheers!



    Banana Bread Granola // Makes about 9-10 cups, so 18-20 1/2 cup servings //

    • 3 large bananas, very ripe to very-very ripe
    • 1/3 cup virgin coconut oil, melted
    • 1/2 cup maple syrup (I love using Grade B here, but A works beautifully as well)
    • 1/2 tsp sea salt
    • 4 tsp cinnamon (original calls for 2 tsp)
    • freshly grated nutmeg
    • 3 cups (300g) rolled oats (not instant!)
    • 1 1/2 cups (65g) large-flake coconut flakes (I imagine small flake/shredded works, too)
    • 1 cup (185g) raw buckwheat groats (not kasha)
    • 1/2 cup (70g) seeds of choice, such as sunflower or pepitas
    • 1 heaping cup (140 to 160g) raw walnuts, raw cashews or other raw nut of choice, crushed (or, to make nut free, just add more of your favorite seeds!)
    • Optional: 1/4 cup ground flax seeds or whole chia seeds

    1. Pre-heat oven to 350F. Mash the bananas in a large bowl, and mix in the melted coconut oil, maple syrup, sea salt, cinnamon and nutmeg. Mix thoroughly.

    2. Stir in the remaining ingredients, make sure the mixture is thoroughly combined. Spread onto a lined cookie sheet, using parchmnet or silpat (optional, but easier to clean and to also release the granola into large chunks).

    3. Bake for 15-20 minutes, until the granola begins to brown. Using a large spatula, turn over the granola in large chunks, then re-distribute in an even layer, slightly pressing down. Bake for another 10 minutes, then turn again. Do this twice more, keeping an eye on the granola to make sure it is not burning in the last 10 or so minutes. For ultimate chunks, when the granola is golden brown, simply turn the oven heat off, crack the oven door about half-way, and let the granola sit in there until completely cool (or, ideally, overnight!). The granola may still feel just slightly damp when it is golden brown, but rest assured, if you leave it in the oven with the heat off to cool with the door cracked open, it will dry out and firm up. If you think your granola is on the brink of being too brown, then just take out and cool at room temperature, without stirring it. If you stir it, your chunk size distribution will be reduced. 

    4. Once completely cool, break up granola in desired chunks, and store in an airtight container or bag at room temp for up to 1 month, or in the freezer for up to 3 months. 



    The stuff:

    Peel, smash, mix mix mix...doesn't really get easier!Mix in all the good stuff....oh yeah...More good stuff...if you eat stuff out of the bowl be sure to add more. Just eat out of the bulk bag instead maybe?Stir stir stir...lots of stirring...Onto a sheet, spread it out, pat it down slightly, and into a hot oven. Amazing smells await!And done! Wow. So very worth it. Glorious chunky and crunchy granola rubble. You win!!

  • Sourdough Bread Pudding

    I knew that I had found "my people" at work when farm-fresh eggs, homemade sourdough, granola, raw milk yogurt and bundt cakes showed up at work. Ooh, also, garlic. Yep, homegrown garlic. And beans! One of my co-workers gave me a sample of his heirloom beans he grows. How cool?!But honestly, the thing that excited me most...like, I literally lost my shit, was when one of my co-workers brought in freshly baked sourdough bread. With almond butter and homemade jam. I mean, come on! A chilly late-March morning can't get much better than a freshly toasted slice of sourdough bread, adorned with a little organic butter, some almond butter and homemade jam, all with a cup of hot coffee. If you can't get on board for that, I just don't know....maybe you shouldn't be reading this? 

    Long story short, I managed to get a blob of sourdough starter from my co-worker. I was over the moon. The blob was accompanied by some instructions, and a book recommendation.

    That night, I downloaded the book onto my tablet (tbh I forgot you could do that...ha), and dove right in.I fed the starter. I fed it some more. I got some locally milled wheat and rye flours, I swore a little, and yeah...I did cry once (But it wasn't from the starter/bread, really). I found the warmest spot in my kitchen (above my fridge, by my kombucha), and let the sourdough cultures to there thing for 3 days.And then, there was bread. Glorious bread. I was so goddamn happy. 

    But then, there was bread. Two loaves. Too much for one person....so...bread pudding. But bread pudding with sourdough? After a search on the internets, I found that this was kind of a rarity. Everyone was using challah, brioche, or shitty white bread. What about those non-enriched, sans dough conditioner-rich breads?? I mean, come on, people. How boring?

    So, I am very pleased to report that sourdough makes a fabulous pud. I would even venture to say that the heartier crust and crumb allows you to be more flexible in how long you soak it, without fear of the bread cubes disintegrating into custard oblivion. A soak overnight, or for two nights, is perfect here. 

    And mix ins? Endless options. I went simple, with raisins...because I secretly love raisins. Blueberries, cranberries, hunks of apples, pears, banana...any sturdy fruit, I think would work. Dark chocolate (duh), nuts, toasted coconut....you get the idea. Be creative. Indeed, using brown sugar, coconut sugar, or even using some honey or maple syrup for sweetener would be a fun idea. I mean, this is bread pudding...not rocket science. I think you could get away with using 1/2 to 3/4 liquid sweetener instead of 1 cup of granulated. If you like it less sweet, I'd suggest cutting back, and using only 1/2 cup liquid sweetener, and scant 1 cup of granulated. Whatever your heart desires. And yes, brioche and challah will work just fine here too. The key: use what you have! That is what bread pudding is all about, am I right? Use this recipe as a template, and, shout out to Food52 for their no-fuss guidelines. Get at it. 

    Cheers to chilly spring mornings, and sharing carbs! Pssssst: this would be fabulous Easter Sunday treat!



    Bread Pudding // makes one 9"x13" pan of bread pudding // soy-free; nut-free; oil-free //

    • 1 lb (16 oz) bread cubes (a generous 5 or so cups), about 1” in size
    • 4 large eggs, using locally raised and/or organic if possible 
    • 3/4 cup granulate sugar, or 1/2 cup liquid sweetener (honey, maple syrup, etc)
    • 2 tsp cinnamon
    • ½ tsp freshly grated nutmeg
    • 1 tsp vanilla extract
    • Sea salt*
    • 2 1/2 cups milk of choice, such as half & half, coconut milk or almond milk
    • 1 to 2 cups dried fruit, sturdy berries like blueberries or cranberries, or chunks of apples, dark chocolate, nuts, etc.

    *Salt: for my sourdough, which was fairly salty, I did NOT add any additional salt. If your bread is on the less-salty side, as a standard brioche or challah is, feel free to add in a pinch of salt if desired.

    1. Mix everything, except the bread, in a large bowl. Dump in bread cubes, and stir with a spatula to coat the bread crumbs. Let sit for a few minutes, and then stir again. Add in dried fruit if using, or other sturdy fruit like berries or cubes of apples, and stir.

    2. Oil or butter a 9”x13” pan. Pour in the bread/custard mixture, and pat into an even layer. Cover, and refrigerate for up to 2 days.

    3. To bake: preheat oven to 350F. Give the bread pudding a quick stir, and redistribute any fruit, nuts or chocolate pieces that have sunk to the bottom. Place the covered bread pudding in to bake for 20 minutes. After 20 minutes, take the cover off and bake for another 20 minutes, checking at the 15 minute mark. Add or subtract baking time based on how the top is browning. If it is browning too much but needs more baking time, put the cover back on. The pudding is done when you stick a fork in, and see very little or no residual custard mixture on the bottom of the baking dish. 

    4. Remove, and cool slightly. Serve warm, or room temp. I wouldn't tell anyone if you had a scoop of ice cream, or a dollop of whipped cream, with a bowl of warm bread pudding. 



     

  • Fig, Walnut + Oat Bars with Orange & Black Pepper

    Happy spring! It has arrived. All wet, rainy, and cloudy. But! April showers bring May flowers (I just typed  "flours"...ha!). They also mean more activities outside. Yes! Finally. I am really excited to explore the Driftless as the conditions become less...muddy. I did attempt a hike in Duck Egg Park in February, during one of our warm streaks, but the mud got the best of me and my shoes. With spring comes warmer weather, and also a renewed motivation on certain levels. However, this past week was...draining. Work is starting to ramp-up, and last weekend I had a hectic visit home. I played hookie from a potluck a co-worker hosted this weekend. As much as I wanted to go earlier this week, I really just needed some time to myself to re-charge this weekend. I have earned the nickname "Grandma" at work, since more often than not lately, chilling at home has been my favorite weekend and after-work activity. Indeed, I am still finding myself doing some mental spring cleaning of sorts, and not going to lie: I found myself worked up, upset, sad, angry and yep, you guessed it, crying in my kitchen a few times this weekend. This morning, as I sat with my second coffee, eating some toast (from my first *successful* loaf of sourdough bread...more on that later), some memories hit me. The guilt, anger, sadness and empty feelings that really don't suit my life anymore (but still try to creep in, damn them!) hit me out of nowhere. Does that ever happen to you? Maybe the caffeine brought it on, but I always feel better if I let the feelings run their course, and remind myself to be strong all the while. So, not surprisingly, I find myself really sensitive to the presence of other people lately. Their opinions, their timeliens, their values, their priorities. So, with that said, sorry family and friends for not calling this weekend...trust me, it is not you, it is surely me! I talked with my sourdough starter all weekend, so don't worry-I had contact with a life form of sorts...heh...As I mentioned, reminding myself that I am strong, resilient, and that I can truly take care of myself, has been really important this past week. I nearly laughed my dinner out the other night, because during an episode of Grace and Frankie (you gotta watch it, if you Netflix...and yes, I sometimes plop myself in front of Netflix while I eat dinner), Grace gets stuck driving Frankie's car, all the while Frakie's "self affirmations" are on repeat in her car. And yes, I think our gut reaction to this exercise is "really? Do we need to repeat these things, this hippy-dippy stuff, to make ourselves feel better??". But, to those people, as resistant as you are to this (I used to be, too), and as much as you want to make fun of it, I encourage you to try it sometime. It is powerful, on a sub-conscious level, that I am stil trying to figure out. But that is life, right? Enjoying the journey, learning from it, learning about myself (yourself) and others. Be gentle with yourself, and others. Have compassion. Carry love in your heart for those that you love, for those that you don't understand, and for those that have hurt you. All of that stuff, ya know...it really is an art, a practice, a work-in-progress. Ok, ok, ooook....time to share this recipe, becuase these fig bars are so damn good. Perfect for a snack with coffee or tea, awesome as a quick breakfast, really tasty with tangy plain yogurt (started to eat dairy yogurt again a few weeks back, and I am so glad I did! Shout out to all the dairy farmers in WI, we salute you).

    Dried figs. Kinda like prunes, but a bit more...sexy? I dunno. My nickname at work is Grandma, so this should not be surprising, my love for dried, high-fiber fruits. My obsession with dried figs started a long time ago, when my journey with natural foods started, perhaps out of what now I see as some serious self-image issues. Out of sheer curiosity of what the hell a dried fig was, I went to our local co-op, bought some dried, wrinkly, almost black mission figs. A love the sweet, earthy flavor developed at first bite. Soon after, I discovered some magical fig bars at the Willy Street Co-Op. Alas, it was a short love affair, as the bakery team there stopped making them because they were "too hard" to get out of the pans (pssssh) after baking...something about too much crumbling and sticking. I was so upset that I called, super sad, and asked the baker manager "WHY, BUT WHHHHHY??". She did email me the recipe, but, it was for a HUGE pan of fig bars...and also called for some ingredients that I didn't ever have on hand (apple juice concentrate). WTF.

    So, a few meh-level attempts over the years left me still longing for my beloved, very lost fig bars. My attempts were too sweet, too crumbly; the filling was always a pain in the ass to spread over the bottom crust, and they weren't thick enough, blah blah....Until....Sara's book. I had a hunch that the fig and walnut bars she has in her first book just miiiight be a worthy contender. After a few tweaks and making them several times, and also coming to the life-changing conclusion that I could use similar flavor's (orange, sea salt, black pepper) in the fig filling as Deb's amazing fig challah for the filing of these bars, my quest....was over. This is it, folks. Fig bar dreams realized. This recipe is a keeper. And yes, you read correctly: I called the bakery at the co-op about fig bars. I AM THAT PERSON.

    My major changes to the original recipe include:

    • First: Used mashed banana instead of apple sauce that the crust/topping calls for, since I never have apple sauce on hand (and when I do, it is from my Mom or Grandma, and I like to enjoy it plain or with yogurt, with lots of cinnamon). I could see pumpkin puree working, too. I also tried using ground flax instead of the chia seeds, and it worked perfectly, but either work.
    • Second: I omitted the walnut toasting that Sarah includes, since I feel the baking of these bars provided plenty of heat to toast the nuts. 
    • Third: I have found that coconut oil, sunflower oil and olive oil all work for the crust/topping. I won't tell if you use melted butter, either. Just maybe use a organic, cultured variety? Please?
    • Fourth: I stewed my figs with freshly squeezed orange juice, orange zest, black pepper, and a pinch of sea salt. I did this because I find that simply pureeing dried figs gives a really thick, really sticky filling that is a pain in the ass to spread over the bottom of the bars. I dunno about you, but here in WI, I can only find dried figs that are DRIED and pretty....hard, so, they need some lovin' before being converted to a speadable bar filling.
    • Lastly, I also made a version that included one whole peeled, chopped apple in the filling, stewed along with the figs. Awesome decision, if you want to go that way. I could see a ripe pear being tasty, too. This adds a bit more sweetness to the filling, and also amps-up the volume of the filling if you want more of it. 

    In fact, if you just want to make the fig puree, I would endorse that decision 110%. I could see it being used as a spread for toast, used in oatmeal, swirled into yogurt, included on a cheese board for a sweet contrast....it really is quite tasty. It would for sure keep for a few weeks in the fridge, stored in a jar or other covered container. OR you can hop on over here, and make Deb's amazing challah. No regrets, people.Notes: I like to store these in a tin in the freezer to keep them fresher for a longer period of time. The filling is moist, the bottom and topping aren't...so...cooler temperatures mitigate moisture migration,(mitigate moisture migration....wow, say THAT 10x fast). A quick re-heat in a warm oven or toaster oven, or even a microwave, brings the bars back to life. You could also just forget about a (wrapped) bar(s) in your purse/bag/lunch box for a few hours, and be surprised by a sweet, gooey, not-full-of-crap or hard-to-find-ingredients treat. Cheers!



    Fig and Walnut Bars // Makes 9 ~1.5"x1.5" bars, or 16 ~1"x1" bars // plant-based; vegan; gluten-free; refined sugar-free; soy-free //

    Base and Topping:

    • 1 ½ TB chia seeds or ground flax seeds*
    • ¼ cup (63g) water
    • 2 cups (280g) walnuts
    • 2 cups (200g) oats, using certified gluten free if ya need to
    • ¼ cup (60g) mashed banana
    • 2 TB maple syrup
    • 1 TB melted coconut oil, sunflower oil or olive oil
    • 1 tsp vanilla
    • ¾ tsp sea salt
    • 1 tsp baking powder

    Fig Filling:

    • 2 cups (300g) dried figs, stems removed
    • 2 tsp cinnamon
    • Pinch sea salt
    • Pinch black pepper, freshly ground is best here
    • Zest of 1 orange
    • Juice of 1 orange (about ½ cup)
    • 1-2 TB water, if needed
    • optional: 1 peeled, chopped apple or pear

    *I grind flax seeds in my coffee grinder. I like to freshly grind my flax, and use right away, since these little dudes are rich in polyunsaturated fatty acids; I sometimes store smaller quantities in the freezer in a jar.

    1. Preheat oven to 350F. Lightly oil an 8”x8” pan, or line with parchment paper. Start the fig filling by simmering all the ingredients in a pan, adding a TB or two of water if needed. There should be about 1” of liquid in the bottom of the pan, but this doesn’t need to be exact, and will depend on how large your orange is. Cook until the figs plump up, and are soft enough  to puree, about 10-15 minutes on medium heat. Most of the liquid should be absorbed by the figs.

    2. Meanwhile the figs are simmering, prepare the base and topping mixture: in a food processor, pulse 1 cup (100g) oats until a coarse flour is made. Add in 1 cup (140g) of the walnuts, along with the salt, baking powder and sea salt. Pulse to make a medium-fine meal of walnuts. Set aside.

    3. In a large bowl, mash the banana. Add in the chia/ground flax, water, oil, maple syrup and vanilla. Stir to combine. Add this wet mixture in the food processor bowl, and mix thoroughly. Transfer this to a bowl, and add the remaining 1 cup (100g) oats, and mix thoroughly. 

    4. Pat about ⅔ of the mixture into the lightly greased 8”x8” pan, taking care to have a relatively even layer and compact mixture to prevent the bars from crumbling while cutting and handling. You can wet your hands to help with the dough sticking to your fingers.

    5. In the bowl, of the food processor (no need to rinse it out), puuree the warm figs, scraping the down the food processor as needed until smooth. Spread the mixture over the dough layer in the pan, spreading as evenly as possible.

    6. Crumble the remaining dough mixture over the top of the fig layer. Crumble the remaining 1 cup (140g) of walnuts over the top, gently pressing the crumble and walnuts into the fig layer.

    7. Bake for 25-30 minutes, or until browned on top. Allow to cool thoroughly before cutting. Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.


    Blitz the oats, walnuts, baking powder and sea salt together. You want a semi-coarse meal, small enough particles so the this dough can stick together, but still with enough texture for your tongue to be happy when eating these. You do not want to pulse to a point where the oils of walnuts are coming out.Mash up the chia seeds (or ground flax) with the banana and water...the mixture will be thick. That is what we want! Meanwhile, while this is all happening, you're getting your fig filling all simmered...right? This particular batch had 1 large peeled apple thrown into the mix. Totally optional, but also very tasty.Back to the bottom and topping: mix the wet mixture of chia and banana with the dry mixture in the food processor. Plop into a bowl, and mix the remaining 1 cup oats...mix thoroughly!Pat about 2/3 of the batter into the bottom of a greased 8"x8" pan, or parchmnet lined pan....up to you...just don't skip that step! This batter a little on the sticky side. To help pat it out, you can wet your hands, too.Back to the figs: plump, they are ready to be pureed! You want the dried fruit to be soft, and to not have  a ton of extra cooking liquid left. But, don't sweat it, doesn't need to be perfect, just soft enough to easily shovel into your mouth, erm, I mean spread onto the bottom dough you just patted into the pan...You will have to scrape down the food processor a few times along the way, but it is worth it. Truly, it is. Spread it...evenly as possible. Again, not looking for pefection, just go for it. ......you got this...the fig filling can smell fear, so just dive in. Trust me. Crumble the remaining batter over the top, followed by the other 1 cup of walnuts. I like to simply crush the walnts in my hands a bit. Gently press into the fig filling. Admire your handy work. The layers. Love it. Notice the generous layer of fig goo? And prominence of the walnuts? Yes. These are indeed fig and walnut bars..so...that should be no surprise. Into the hot oven, to bake until the edges are golden brown, and topping is set. You'll smell the mild, earthy aroma of the filling and oats, mingling with the nuts, orange and a hint of spicy black pepper...it is indeed a good thing. Let this slab of delicious cool alllllll the way before cutting, as these bars are a bit delicate when warm. Cut into bars, stash away. Come breakfast or afternoon snack time, your tummy will be super happy you made these-trust me! 

  • Browned Butter, Buckwheat & Walnut Chocolate Chunk Cookies

    That is a mouthful! Eating 2 of these cookies at one time annnnd the title..."browned butter, buckwheat, walnut chocolate chunk cookies". They may look a little...homely...but they have incredieble flavor and texture. Note: you may use chocolate chips, and you may omit the walnuts. Similarly, I could see substituting hazelnuts being *amazing* in these.These cookies were born when I participated in a cookie swap in efforts to raise funds of the ACLU, that the lovely Miss Jen held at her crazy adorable pie shop (also, super tasty pies...I shouldn't have to say that about a shop that sells all-things butter and pie...right? Ok...good). I was also in-between moving from Beloit to my new place here in Viroqua (*happy dance*), and was spending a few days/nights at my Dad's in Madison. Let us just say that baking cookies for others is my kind of therapy when things get a liiiiittle stressful. Nibbling on pieces of chocolate, browning butter, adimiring the rich colors of buckwheat flour....I love it all. And I really, really love these cookies.

    Now, don't get me wrong, I LOVE a solid, well-executed chocolate chunk cookie. Sprinkled with sea salt, dunked into hot coffee, loaded with chocolate chunks...nothing will beat that. But for those who cannot eat the glutens (turns out, many people are still dabbling in the gluten-free arena), these are a really amazing option. The nutty buckwheat flour compliments the browned butter, and walnuts offer lots of crunch. And the chocolate. The chocolate....is the chocolate. I think I prefer these made with chunks of chocolate-some little pieces, some small, some shavings....but chocolate chips will do just fine. Just be sure to get your hands on some rich dark chocolate here-the contrast of the bitterness against the sweet cookie is *awesome*. A few notes on the flour and such: you can use either Bob's Red Mill buckwheat flour (it is blue-ish in hue, and almost like fine sand in texture) or a more flour-y buckwheat flour. I have made these cookies with both, and while both give slight different textures, both are equally delicious. The Bob's flour cookies were a little more crunchy and crispy around the edges, and were also a little more flat (i.e. they spread a litte more). Made with a more powdery, locally milled buckwheat flour prdoduced a more brown colored batter, and a cookie with less spread, so a more gooey, chewy center. I would 100% recommend allowing the batter for either version to rest for at least 30 minutes (bummer, I know...), or even overnight in the fridge. This allows the buckwheat to absorb moisture, and helps the batter thicken up a touch. Since these cookies lack that viscoelastic, streatchy network of gluten, their structural integrity can be improved with a nap. Your patience will be rewarded! They will still be space hogs, and spread quite a bit with baking, however.  And lastly, do NOT omit the tapioca flour (or sometimes called starch). You can easily find this in most grocery stores, and is extremely helpful in binding gluten-free baked goods...mmmkay? And I don't have to say this (do I?) but please try to use the best butter, sugar, eggs...just like a savory dish, with such few ingredients, using the best you can source really pay off here. But, if the cookie need is strong, use what you have in your pantry.....I get it! Enjoy, eat lots of cookie dough, steal nibbles of the chocolate...you got this!And lastly, if you wish, you can mix these up, portion them out into balls, and freeze. When the cookie need strikes, you can bake-off as many (or as few....but wtf is that with cookies?) as you need, straight from the freezer. Cookie addict hacks...so important for a happy life...right? 



    Browned Butter Buckwheat, Walnut & Chocolate Chunk Cookies // makes approximately 20, 2" diameter cookies // gluten-free; nut-free option (omit the nuts, yo!); soy-free // 

    • 1 stick (8 TB, 113g) unsalted butter
    • 1 tsp vanilla extract
    • 3/4 cup (160g) sugar*
    • 2 tsp molasses*
    • 3/4 cup plus 2 TB buckwheat flour (100g) buckwheat flour
    • 1/4 cup plus 2 TB (45g) tapioca flour or starch
    • pinch of cinnamon and/or freshly grated nutmeg
    • 1/2 tsp sea salt
    • 1/2 tsp baking soda
    • 1 large egg
    • 1 1/2 cups (6oz, 170g) dark/bittersweet chocolate (at least 65% cocoa solids, with roughy 80% cocoa solids being my favorite here), either in chip form or chopped into chunks from a bar
    • 1 heaped cup walnuts (leave these out if you can't do nuts or if you don't like them, or substitue with pecans, hazelnuts, etc...)

    *Lately, I have been making my own brown sugar, because to me, it tastes richer and is really simple to make. For this recipe, I use 3/4 cup organic cane sugar with 2 tsp molasses; you can eyeball the molasses if you're feeling saucy, or measure it out like the amazing baking you are! :)

    1. Brown the butter: in a medium saucepan (you'll be mixing in a few more things in here, so use a slightly larger one that you think-I used a 4-cup sauce pan), melt the butter over medium heat, and allow it to cook, swirling occasionally, until it starts to brown and smell nutty. It may foam a few times, and you'll notice some of the butter solids sticking to the bottom-just keep swirling until a golden color is reached. Allow the browned butter to cool for 5-10 minutes while you carry on with the recipe.

    2. Sift the buckwheat flour, tapioca flour/starch, cinnamon, nutmeg, sea salt and baking soda into a large bowl. Chop the chocolate, and walnuts if using, or measure out the chocolate chips. Whatever you are mixing into the batter, get it ready now!

    3. Into the slightly warm browned butter, add in the sugar, molasses (or light brown sugar), vanilla and egg. Mix thoroughly. The mixture will be almost caramel-like in consistency. Pour this mixture over the dry ingredients, mix for a few turns, and then add in the chocolate and walnuts. Don't be shy here-you can mix, mix, mix since we have no gluten to worry about developing. The batter will begin to thicken as you stir-this is the buckwheat flour working the magic it has....

    4. You can let the batter sit for 30 minutes, or covered overnight in the fridge now. After it rests, and when you are ready to bake, preheat oven to 350F. Form batter into roughly 2 TB dough, place on a cookie sheet, and sprinkle with sea salt (or you can form the balls, and freeze them for future baking). Bake for 8-12 minutes, rotating or turning the pans after the first 5-6 minutes to ensure even baking. For frozen cookie dough balls, it may take a minute or two longer for the cookies to bake. The cookies are done when they appear to be dry-ish in the middle, but may still look a little gooey. For crisper cookies, bake until the edges start to brown.

    5. Allow the cookies to cool for a few minutes before removing with a spatula-the cookies are a little delicate fresh out of the oven. Store for up to 2 months in the freezer in a covered container, or up to 3 days at room temperature (if they last that long...).



    You know how to do this...be sure to allot your measurements for snacking on the chocolate and walnuts. Really. You know you will do it. Sift...gotta sift! Don't skip it. Brown the buttaaaah! Swirl, be patient...you got this...Now, sugar, molasses (or brown sugar) egg...all stirred up into a caramel-like mass....mmm mass....and not the church kind, the "gravitational pull" kind...Stir stir stir....be sure your browned butter is not super hot here, or else you may curdle (i.e. cook) your egg. We don't want that...at least, not in our cookies. Pour the lot over your sifted dry ingredients...and stir, stir, stir again! So, this is the same batter, only made with a locally milled buckwheat flour. You can see that the Bob's batter is a little more loose, but it will firm up after some time. And no nuts in the batter below! But lots of chips. See, we are flexible here...do what you gotta do!All balled up....ahoo hooo...(Elvis voice there...)You can also freeze your balls (teehee), and bake straight from there. Don't forget the sea salt on top!On the cookie sheet, with generous space apart, since these guys like to stretch their legs. And run into each other....cookie venn diagram...it happens!Same cookies, just made with the locally milled flour below (Bob's flour above). Cool, and enjoy. Be sure to let these rest for a minute or two on the cookie sheet before removing to cool, since they are delicate creatures right out of the oven. I mean, aren't we all, though?Nothing better than cookies in the evening light of spring....am I right? Enjoy! Share! Be merry. 

  • Golden Milk + Latte (aka: sunshine in a cup)

    Ok, I am very much aware that the golden milk craze was circa 2014. But, seeing that I am still in love with the 1950s-1970s, especially when it comes to music and fashion, I clearly give a rats ass less about trends. 

    I do remember, I think it was 2 years ago, when my sister was visiting in January for a cousin's wedding that I started to play around with this "golden milk" situation. I used fresh ginger, fresh turmeric, and sweetened the lot with honey. I recall I used almond milk, likely from Trader Joe's as I was shopping there quite frequently during grad skool. The results were...tasty...but I wasn't sold. I also think my last jaunt into the golden milk ring was marked by a massive boil-over, and subsequently, a curdled, yellow, ginger-flecked mass was adhered to my stove top. I was not amused, so I called it quits...but really, that was totally my fault...

    So here we are, 2017...and I am loving the golden milk as well as a concoction to serve my caffeine/coffee addict: golden milk latte! My go-to milk is now a homeade coconut milk, made with only two (very easy to find and shelf stable) ingredients: dried unsweeted coconut and water. So, there. 

    The only other things you need to procure at your local cooperative or grocery store are turmeric powder, ginger powder, maca, cinnamon, black pepper, sea salt. That is it, my friends. You measure into a jar, stir/shake, get turmeric EVERYWHERE and love all those cute little sunshine-yellow stains on your counter. But in all seriousness, turmeric is a natural dye and it WILL stain the shit out of anything in comes into contact with, so be careful, k?

    For the latte-ist version, I like to brew half a cup of strong, strong coffee with my pour over, or pull a doppio with my ROK espresso machine. Using 1/2 a cup of strongly brewed coffee using any method works, too. Meanwhile, I steep the coconut milk, a spoonfull of local and raw honey, and a heaping teaspoon of the spice mixture until steamy hot. I then pour the sunny lot into my Vitamix, blend the crap out of it to froth, and pour over my hot coffee. To make just the golden milk, you can simply omit the coffee part, and up the milk to 1 1/2 cups. I would still recommend blending to froth-you deserve that ritual (annnnd I find that spices clump, due to their extremely small particle size and high surface area, when added to water-based liquids, so blending also ensures a smooth beverage free of spicy clumps). You will notice some settling of the spices, regardless of blending or not. 

    So enjoy, either with or witout coffee, or heck...with the high temperatures most us had last week, you may even enjoy this in an iced version! In addition here are some other ideas to use the spice blend:

    • a teaspoon or two into your oatmeal while cooking
    • a teaspoon or so into chia pudding
    • make a golden milk smoothie: using 1 cup coconut milk, 1 large frozen banana, 1 date, and 1 teaspoon of the spice mixture; blend until smooth and enjoy.
    • granola! The answer is always granola. Add in a teaspoon or two into your granola pre-bake. Yum yum!
    • kombucha: try adding a 1/2 tsp per liter for the second ferment for a fun flavor infusion (ps: going to try this soon!)
    • add a teaspoon to pancake batter....because why not?
    • swirl a sprinkle into yogurt, top with honey and granola, and enjoy! Or, swirl a sprinkle into/onto your favorite smoothie bowl...

    Notes: the maca powder is completely optional in my opinion, but, being very loosely adapted from Oh Lady Cakes over here, I was inspired to include it. Also, FYI: maca is a cruciferous root, famed as "Peruvian Ginseng", with many (mostly anecdotal, i.e., not supported by legit clinical trials/research) benefits. The flavor is kinda malty/grainy, but in such a low dose, I doubt you'll be able to taste it in this mixture. In addition, I would encourage you to look into how piperine AND fat influences (increases) absorbtion of curcuminoids, as well as the general process of glucoronidation. Because really, I am not satisfied when I read blogs and see "be sure to put a pinch of black pepper when using turmeric to absorb all of the benefits". I gotta know why! So, empower yourself, and click here and here to read two sources that I thought did a great job at summarizing some biochemistry-heavy concepts.

    Cheers!



    Golden Milk // makes about 1/2 cup of mix, enough for about 20 golden milks or lattes // plant-based; vegan; gluten-free; soy-free (don't use soy milk!); nut-free (don't use a nut milk!); oil-free; refined sugar free

    • 4 TB turmeric, the ground and dried variety
    • 2 TB cinnamon
    • 1 TB maca powder
    • 2 tsp ground dried ginger
    • heaping 1/4 tsp black pepper
    • a few gratings of fresh nutmeg, or scant 1/4 tsp nutmeg
    • optional: small pinch of fine sea salt
    • For the golden milk: 1 1/2 cup milk of choice (I use coconut that is homemade from blending 1 cup organic dried coconut with 4 cups hot water, blending the crap out of it, and straining it through my nutmilk bag), 1 heaped tsp of the spice mixture, 1 TB raw honey (local is best!) or maple syrup
    • For the golden milk latte: 1/2 cup of coffee or 1 doppio espresso, 1 cup of milk of choice, 1 heaped tsp of the spice mixture, 1 TB raw honey (local is best!) or maple syrup

    1. Place all the ingredients into a jar (I found that a widemouth half pint worked well) or another container with a lid. If you use plastic, be aware that the turmeric will stain it. Combine, and then mix/shake until everything homogenously combined. Mix will keep for a few months with a tight lid in a dark, cool place.

    2. To make the golden milk, heat the 1 1/2 cups milk, honey/mapel syrup, and the 1 heaped tsp of spice mixture over low-medium heat. Blend with a blender or immersion blender, and serve once frothy. 

    3. To make the golden milk latte, simply pour the golden milk mixture (step 2, but using only 1 cup of the milk) over 1/2 cup strongly brewed coffee or a doppio espresso. Enjoy immediately! Repeat!



    Sun in a cup. You deserve this, everyday. 

  • You Have the Power! Banana-Oat-Flax Energy Cookies with Homemade Coconut Butter

    So, in efforts to not let the cold weather get to me, I have been holding informal dance parties (usually after my at-home workouts). Typically to whatever songs show up in my Daft Punk or AC/DC Pandora stations, I sometimes really resonate with one that comes on. Recently, Tom Petty's Runnin' On A Dream really did it for me.

    The past few weeks have been pretty crazy, and if I were my (now I can feel ok saying this, I think?) "old self", I would be panic-ridden and still stuck, or well on the road to another rut. But after foraging on, I think I am going to be settling into a groove that is *just* comfortable enough to keep me happy, but also to keep me moving. Because I can feel the wind blowin' me in all directions in 2017, and I am ready. So, break out of the "box"? Check. I think I have, or at least have maybe stood up in the box, and can now see the horizon that is ahead of me. Still blury, but it is there. I know we all have dreams, aspirations, desires. And I think it is high-time that we start to take steps, even if they are small and even if we end up taking a few steps backward after a few forward, towards making our dreams, goals and aspirations a reality. 

    Who knows, maybe I am talking straight out of my ass here, but I am really starting to believe in the power of positivity, listening to my intuition and going with my gut. They are serious power-sources within you! The tricky part is calming down enough and giving yourself the time to listen, and act accordingly. But if there is one thing I have learned about myself in the past few weeks, it is that if I truly desire something...an outcome, a goal, a piece of chocolate...the more I internalize it, the more it seeps out into reality. Crazy stuff, right?To keep you energized and nourished on your powerful, intuition-driven adventures, I present to you some "healthier" cookies made up of bananas (over-ripe ones work perfectly here!), oats, ground flax, cinnamon and sea salt. To keep you extra energized and nourished, I present to you homemade coconut butter...because really, why not? Not only is it an indulgent, but healthy, addition to these cookies, but it is also really wonderful scooped into smoothies, eaten on toast, and also just by the spoonful. Something about the natural richness and butteriness of coconut....mmmm....These cookies, topped with a date half OR your favorite jam (I used some of Bushel & Pecks Cherry Lavender Jam, and was really happy with the flavors!), and then drizzled with warm coconut butter? Yeah....that is correct...healthy food CAN taste good, and be indulgent! 

    Notes: These are largely inspired by Angela's version over here, with my edits being topping mine with date halves and then smothering them in homemade coconut butter. I think she would approve! You can store extra cookies in the fridge in a bag or container for up to 1 week. Frozen, these will last for up to 1 month. You can pre-drizzle the jam filled or date-topped cookies, and store in the fridge or freezer in a container for a super quick or grab-n-go snack. Perfect with hot coffee, or for your drive down the interstate at a grueling 75 MPH (ps: WTF Scott Walker...WTF...).



    Banana, Oat & Flax Cookies //plant-based; vegan; gluten-free (use certified GF oats); oil-free; nut-free; soy-free; refined sugar-free (if using dates as toppers or jam made with un-refined sweeteners)// makes 10 cookies //

    • 2 cups rolled oats (not quick cooking)
    • 2 or 3 large ripe or over-ripe bananas, or about 1 cup (this isn't super exact and does not need to be for this recipe, so RELAX!)
    • 1/4 tsp sea salt
    • 1 tsp cinnamon
    • 3 TB ground flax seeds or flax seed meal*
    • optional: freshly grated nutmeg
    • for topping: your favorite jam, date halves, coconut butter (recipe follows)

    *I make my own flax seed meal by grinding flax seeds in my spice/coffee grinder. You can also purchase pre-ground flax sees. Chia seeds would probably work as well, but I have not tried it.

    1. Preheat oven to 350F. In a food processor, process the flax and oats until the oats until they are coarsely pulverized, leaving some whole oats for texture. Place processed oats in a bowl. In the food processor bowl, add the bananas, sea salt, cinnamon and nutmeg (if using), and puree until smooth. 

    2. Pour the banana mixture over the oats/flax mixture, and stir unti combined. Drop the batter into 10-12 mounds, using heaping table spoon measures. Using the back of the spoon or you thumb, poke an indent into the center of each mound, flatening the cookies slightly. 

    3. Bake for 10-15 minutes, until the are slightly dry on the outside and lightly brown on the bottoms. Out of the oven, place 1 tsp of your favorite jam or 1/2 of a date in each indent. Enjoy right away, drizzled with coconut butter or plain. Cookies can be stored in a container in the fridge for up 1 week, and in the freezer for up to 1 month. 


    Coconut Butter // plant-based; vegan; gluten-free; oil-free; soy-free; sugar-free // makes 1 cup of coconut butter //

    • 2 cups shredded unsweetened coconut 

    1. In a clean, completely dry food processor or blender, place the coconut. Blend until smooth. This may take some tiem in a conventional blender, or a lower-powered food processor. 

    2. Store the coconut butter in a container at room temperature or in the frdige. Coconut butter will harden, and to soften, place in a bowl of hot water or microwave for a few seconds. 



    The goods, pre-baking:Post baking + snacking ASAP:Excellent with coffee to start your day!

  • Holiday Cookie Line-Up!

    The cold days and dark nights of December, with their shortness and snappiness, encourages me reflect on my year. As with many, the end of the year is a time for peaceful reflection: where we were at the start of a year, where we are now. Goals we accomplished, adventures we went on, and decisions we made. Tears we cried, smiles we smiled. Laughs we laughed with so much life, our eyes started to water.

    Not going to lie, 2016 was one hell of a year for me. A "roller coaster" of a year sums it up quite well. Emotionally hard and taxing, the fear and anxiety of the unknown, the pressure of uncertainty. The internal push to make others happy and comfortable over my own happiness, and inutuition. Really, no pun intended, but it all snow-balled on me this week.

    The "holidays" have not felt as such for me yet. A certain unsettling feeling lingers, and as much as I try to harness this energy and put it towards positive action and creation, I find myself struggling. And I am sure many of you can relate to this feeling!

    But, nonetheless, I have conjured enough Christmas spirit and cheer to put together some treats I hope to share (ok, ok, and treat for me to enjoy with my coffee or tea each day, too!). I have a few more tricks up my sleeve, if I can motivate myself to melt some chocolate, and muster a stable emulsion. I think I can, I think I can.From left to right: gluten-free chai spiced walnut polvorones; ginger snaps; gluten-free walnut, coffee and cacao nib polvorones; orange and hazelnut biscotti (see here for recipe!); gluten-free buckwheat chocolate sea salt cookies (really they are like brownies masquerading as a cookie); and finally, gluten-free spiced cocoa and pecan polvorones.The polvorones were all inspired by The Bojon Gourmet. The spiced cocoa and pecan recipe is here, but the riffs I took on it (chai spiced, coffee-walnut-cacao nib) were taken with liberty by myself. The gingersnaps are made from my favorite recipe, and are from the infamous Alice Medrich (found in her Pure Dessert cookbook, as well as her cookie book). The biscotti recipe was recently posted here, and this time, I left the hazelnuts more intact by hand-chopping and must say I love the results (also, winning for not have to clean the food processor!). I also used Meyer's dark rum in place of bourbon. And finally, the gluten-free buckwheat chocolate sea salt cookies are from the Bojon Gourmet's new book, which I gifted my sister this past October for her birthday. I am storing these all in ziplock bags and containers, in the freezer, to maintain freshness over the next few weeks. And I warn you: a super crispy ginger snap, fresh out of the freezer, dipped in hot coffee, is love at first bite! So with this, likely my last post for 2016, I wish you the best holiday. Happy baking, cooking and candy-making. I hope you listen to your heart, follow your gut, speak to your intuition as much as you know how to right now in the present moment. Be fearless, own up to your shit, and move forward. Follow you dreams, feed your soul. As corny as that sounds, I am really starting to believe in this magic that we all have, sitting in our bodies, waiting to be summoned with courage. 

    Forward. For that is our motto in Wisconsin. Forward! My intention is to march into 2017 with my eyes and heart open, with deep breaths, and with the calm that January brings to us.  

    Peace, love and warm wishes to you all. I hope you find yourself with a hot mug of something a treat in hand many, many times over the holiday season! 

  • Bourbon, Pecan and Salted Dark Chocolate Banana Bread

    You get all that in the title? Bourbon. Pecan. Salted Dark Chocolate. Banana Bread. 

    "Bread". Becaus let's be real here: this loaf is verging on a cake. Which, in my book, is just fine!

    This loaf came about when I was feeling a little (ok, a lot) down and sad. And for some reason, baking in general made me feel whole and happy. Sharing also made me feel good. I mean, when does it not? But it was that much better. This loaf, or cake, is not complicated, but the pay-off is great. Yes, you do need to get out your cutting board and a sharp knife to chop the pecans and dark chocolate (and yep, feel free to nibble away while you do, because....I know I am not the only one who does that). But I assure you, this is worth it. Also, lately I have been LOVING the heck out of my dough whisk. It truly does a wonderful job in thoroughly mixing quick breads, but not over-beating them to produce a tough, tunnel-ridden loaf. I got mine on Amazon, and highly recommend this tool for anyone who, like me, struggles to not over-mix quick breads! Game changer, for sure.Now, if you are looking for a more wholesome, more in-tune with your perhaps upcoming 2017 New Years Resolutions to Not Eat All the Sugar, check out the following: Gluten Free (but not full of weird flours) Banana Bread and/or Best Banana Bread for a vegan loaf. If you are looking to sabotage your health goals in a more gentle way, check out my Browned Butter Banana Bread! See, I got your back, whatever your goals may be! Heh...

    However, if you are in need of....

    • A sweet treat to go with your coffee early in the morning, when drinking all the hot things flood your mind as soon as your feet hit the cold kitchen floor
    • An easy, but special, host or hostess gift for an upcoming Holiday gathering
    • A relatively quick and fuss-free dessert, made even more indulgent covered with a quick chocolate ganache
    • A feel-good baked treat, to shove in your face by yourself or to share with others
    • Using up those overripe bananas languishing in your fruite bowl alongside that pomegranate you think is too beautiful to open, and those super sweet clemintines that come around this time of year
    • Something to bake to make your new apartment smell less like weird cleaning chemicals that the cleaning crew used to sweep your apartment of all traces of human DNA 

    Bonus round: this loaf smells like banana heaven while baking. All bananas go to heaven. Yep. Gather your bananas. Treat yourself to a bar (ok, or two!) of your favorite dark, salted chocolate (my favorite is Theo's Salted Dark Chocolate). Rummage your liquor cabinet for your bourbon. And splurge on those pecans in the bulk aisle, because this is soooo worth it. Happy baking, and stay warm!

    Notes: My first trials of this bread were using walnuts instead of pecans (see above picture of slices), but the pecan version overwhelmed me with the power of pecans to stand up to the robust flavors (like dark chocolate), and the sweetness in this loaf. But, feel free to use walnuts if you can't find or don't want to use pecans. As for the chocolate, I guessssssss salted chocolate is not required, but is a really, really lovely touch here, and also balances the sweetness of this loaf. Additionally, I have a weakness for the shards and chunks of chocolate that result when you chop the chocolate, rather than simply using chips, in this loaf but either work. Finally, the bourbon is not required, but strongly encouraged. If you don't have bourbon, a dark spiced rum (like Meyer's) will work beautifully, as would any other spicy, dark alocohol. If you don't have or don't want to add the booze, just add another dash or two of vanilla extract, and carry on! And finally, a word on sweetness: invariably, the ripeness of your bananas will influence this. You can bump up or knock down the brown sugar accordingly (using less for riper bananas, and vice versa). Similarly, if you want to verge more on cake territory, use the full 3/4 cup sugar. 



    Bourbon, Salted Dark Chocolate and Pecan Banana Bread // makes 1 standard 9"x5" loaf // certainly not gluten free, for sure not vegan, not a hint of plant-based, and full of refined sugar //

    • 4 large very ripe bananas
    • 1/3 cup (75g) melted virgin coconut oil or butter
    • 3/4 cup (145g) brown sugar, or use 1/2 cup (100g) for a less-sweet loaf
    • 1 egg, using locally sourced and/or organic when possible
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1 TB bourbon
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger
    • 1 1/2 cups (190g) unbleached, all-purpose flour 
    • 1/2 to 3/4 cups chopped dark salted chocolate, such as Theo's Sea Salt bar
    • 3/4 to 1 cup pecans, roughly chopped

    1. Preheat oven to 350F. Grease a 9"x6" loaf pan. Chop the chocolate into small to medium chunks/shards, and do the same with the pecans. Larger pieces are ok, as this makes for a lovely texture and visual appeal as the loaf is sliced. 

    2. Smash the bananas in a large bowl using a fork or potato masher. Add the melted coconut oil or butter, the egg, the vanilla, the sea salt, the bourbon, the cinnamon, the nutmeg and the ginger, and mix well. 

    3. Sift the flour directly into the wet mixture in step 2. Stir breifly, then add in the chopped chocolate and pecans, stirring just to combine. 

    4. Pour batter into prepared loaf pan. Smooth out the top if needed. Bake for 55-65 minutes, or until the loaf is deep golden brown and a tester inserted into the middle of the loaf comes out clean. Allow the loaf to cool for 10-15 minutes, and then carefully slide a knife or off-set spatula around the edges, and release the loaf from the pan onto a cooling rack. Allow to throughly cool, if you can, before slicing. If you wish to pour a chocolate ganache or glaze over the top, you must let the loaf cool all the way before doing so. Loaf may be stored, covered or in a container, in the fridge for up to 1 week, or be frozen whole or in slices, for up to 1 month.



    1. Chop chop chop....Measure/weigh, mash, crack that egg, add the booze and vanilla...re-assure yourself that this is going to be amazing, because you are amazing!Sift, gently stir, then add the chopped goodies...briefly stir once more to bring the batter together.Pour. Admire the textures and colors.Bake, enjoying the lovely aromas!And you've done it. Look at you, all on top of your banana bread/caking skills! Go you. Enjoy as desired, either plain, sliced in thick pieces, or drizzle with your favorite chocolate glaze or ganache once cooled. 

  • Bourbon & Browned Butter Apple-Pear pie

    The days are getting shorter, almost as if the sleepy eyelids of the sky are dosing off earlier and earlier as the season progresses. Mornings are darker, the air is cooler, and the trees are sloooowly changing into their fabulously fire-colored fall frocks.

    We are looking FORWARD these days (I mean, that is not the Wisconsin motto, right?), not backward. And by doing this, we arrive (always fashionably late) at the bourbon & browned butter apple-pear pie party, draped in flakey, tender pastry doused in cinnamon sugar. Yes, full of butter, both in the filling and the pastry. And for sure packed full of locally grown apples, organic pears, spices (cinnamon! ginger! cardamom! nutmeg!), and a measure of bourbon. Because booze coats will keep you warm, and cozy, as the mercury falls. Yep, booze coat. I distinctly remember the occasion in which my friend Kendra shared this expression with me, and to be expected, we were out for a night of well-earned schenanigans in Madison, during a colder month, whilst we were undergrads at UW, full of good intentions (sarcasm, right there). 

    The filling was adapted from two of my favorite sources, Joy and Deb, to which I got the inspiration to brown the butter for the filling from day dreaming about browned butter, white chocolate and macadamia nut cookies. The apple and pear combination, in my opinion, satisfies the best of both worlds the flavors of each compliment, and enhance, each other. The all-butter pastry, being a relatively standard recipe with the proportions, can be found many places on the internets in various (and slight) permutations, but I provide my ideal measurements just in case. Becaus you see, the trick to a really good pie is to not use a pre-made pie pastry! You get one shot at this life, people, and don't waste it on sub-par pie crusts. And, what type of fat you use is up to you, so you can tailor your pastry to suit your needs/dietary mantra: butter, coconut oil, Earth Balance, lard, non-hydrogenated shortening, straight-up plasticized crisco, nitrogen votated vegetable oil, whatever (but maaaybe don't use the last 3, cause no...just don't).  I opted for using Organic Valley's award winning cultured butter, because life is too short (again!) for sub-par pie crusts (and really, we are so lucky here in WI to have amazing farmers who love their animals, and produce excellent products). I have had great success with a 50:50 ratio of quality butter and virgin coconut oil, as well as 50:50 ratio of virgin coconut oil and Earth Balance. Naturally, varied results are to be expected with what type of fat you use, but as far as I am concerned, if you make the effort to make homemade pie pastry, it will taste good.Real Life Example (and don't act like you haven't done this before, or seen it happen): you are at a party/gathering/social function that requires knives and forks, and someone walks in with/presents/proudly states that "they" brought the "pie". Your ears perk up in curiosity, and before you know it, you spin on your heels so fast, that you blurt out ("ask") "hey, what volume proportions of fat to flour did you use for the crust?!". And ladies and gentlemen, this is where the fine distinction of "pie" and "Oh, PIE!!". If you get a blank stare back, just walk away from that pie (and the person who brought it)....just walk away. Good pie does not used pre-made pastry, found in the cardboard box-a mere lifeless baton of fat mixed with flour. I don't care if you are Betty Crocker, or Poppin Fresh; the truth hurts, and that is it. 

    Homemade pastry=love. Pre-made, store bought pastry=sad, sad excuse. 

    The filling requires you to brown butter. Requires. The toasty, roasty Maillard browning that occurs as you gently heat butter to transform the milk solids (i.e. lactose, whey) to a golden color really does lend a magical, warm, cozy flavor to anything it comes into contact with (and honestly, I think we all deserve alllllll of the warm, cozy flavors during the colder months...right?)

    Bonus: you can make both the pie pastry, and filling, a day ahead of time. Heck, you can make several batches of the pie pastry, and freeze them for future pie making. Look at you, all prepared for the holidays and stuff...Just be sure to thaw your pastry out, either overnight in the fridge or on the counter.

    And final note: I urge you, no, BEG you to please utilize the amazing powers of tapioca to thicken the pie filling. You can make tapioca starch by grinding tapioca in a spice/coffee grinder, or you can buy straight-up tapioca starch (also known as tapioca flour). A filling thickened with tapioca, in contrast to flour and cornstarch, is freeze/thaw stable, will not be cloudy, and will not be suseptible to acid hydrolysis on heating (i.e. will not result in a runny, un-set filling). 

    Happy Pie'ing! This one is worth it-from the homemade pastry, to the browned butter. So get on it!



    Brown Butter and Bourbon Apple-Pear Pie (with all butter crust) // makes 1 9" to 10" pie // nut-free; soy-free; makes your soul happy, espeically when shared with others //

    All Butter Pastry for Bottom Crust + Lattice/Top Crust:

    • 2 1/2 cups (340g) all purpose flour (I love Bob's Red Mill)
    • 1 cup (2 sticks, 16 TB, 8oz) quality butter, such as Organic Valley Cultured Butter, OR fat of choice (coconut oil, Earth Balance, etc)
    • 2 tsp sea salt
    • 2 TB sugar
    • 8 to 12 TB ice cold water, mixed with 2 tsp apple cider vinegar or lemon juice

    1. Sift the flour, sea salt and sugar together in a large bowl. 

    2. Be sure your fat is cold, regardless of type you are using. Cut butter into small-ish cubes. For coconut oil and Earth Balance, I like to scoop out dollops directly onto the sifted flour mixture, and place the whole works in the fridge for a few minutes to allow the pieces of fat to cool. This ensures that the fat will not be too soft, and won't mix all the way into the flour mixture, resulting in a mealy or tougher crust (but no biggie if this happens!).

    3. Using your finger tips (with clean hands, people), break the fat down into smaller pieces and flakes, until you get sizes that average the size of peas, with some pieces of fat being bigger or smaller being just fine. If using coconut oil, this may be more of a involved process due to its more solid nature below 76F, but be patient and have faith!

    4. Sprinkle the acidulated ice water over the flour/fat mixture, starting with only 8 TB. Then, bring a shaggy, loose dough together by mixing with a fork. If there is still a good amount of crumbs/dry pieces not adhering to clump of dough, add in more of the water 1 TB at a time, sprinkling over the drier areas. Mix again with a fork, or your hands, until a shaggy, somewhat composed ball is formed. Dump onto a clean surface, and using your hands, gather it all up neatly, form a rough disc ~6" in diameter, and wrap/put in a ziplock bag. 

    5. Allow pastry to rest in the fridge for at least 30 minutes, or up to overnight. Alternatively, you can wrap the pastry really well, and freeze for up to 2 months. While you allow your pastry to rest, carry on with the filling.


    Bourbon + Brown Butter Apple-Pear Filling 

    • 3 TB butter, the best quality you can find
    • 4-5 small, or 3-4 larger ripe, but not mushy, pears (I used Bartlett), peeled, cored and sliced into ~1/3" thick slices
    • 4-5 small, or 3-4 larger apples, whatever variety you wish, peeled, cored and sliced into ~1/3" thick slices
    • 3 TB bourbon (I used Four Roses Single Barrel)
    • 2 TB tapioca starch
    • 2/3 cups light brown sugar, lightly packed (can be made by combining scant 2/3 cup white sugar and 2-3 tsp molasses, mixing with your fingers to thoroughly combine)
    • 1/4 tsp sea salt
    • 1 heaped tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger (or you could use 1/2 tsp freshly grated)
    • scant 1/4 tsp cardamom
    • 1 TB freshly squeezed lemon juice

    1. Brown the butter: melt butter in a small pan over medium heat. Continue to heat the butter, which will foam, and then begin to brown, usually after 7-10 minutes. Swirl pan occasionally, keeping at eye on it during the last few minutes. The milk solids will brown, and the liquid fat portion will also become darker. Take off the heat once the milk solids are golden. Optionally strain the browned butter through a fine sieve or nutmilk/sprouting bag to remove specks. Set aside to cool slightly.

    2. Peel, core and slice apples and pears. Toss with the remaining ingredients, as well as with the slightly cooled browned butter. You can either cover and refrigerate the filling for up to 12 hours, allowing the fruits to macerate, or proceed with baking the pie right away.

    3. Bake the pie: preheat oven to 425F. Take pastry out of the fridge (or freezer), allowing it to come to room temperature (if frozen, take it out to thaw up to 1 day in advance in the fridge, or at room temperature). Cut the pastry disc in half. Roll, going from the center outwards to the edges, one half on a lightly floured surface, taking care to gently lift the pastry after every few rolls of the pin to make sure it isn't sticking. Add a touch more flour as needed to the rolling pin and surface. Once you have a ~12" diameter circle-ish piece, transfer to a 9" or 10" pie plate. You can either fold the pastry in half, and transfer to the pie plate, OR you can roll the entire pastry circle up on the rolling pin, and unroll into the pie plate. Gently nestle the pastry into the plate. Trim the edges to leave a ~1" to 1 1/2" overhang, using a sharp knife, scissors or pizza cutter. Patch scraps into place as needed to get the overhang. Place the bottom crust in the freezer while you roll the rop crust in a similar fashion as the bottom (starting from the center of the pastry, rolling outwards, until you have a ~12" circle-ish shape). If you wish to lattice your top, cut into strips of desired width. Take the bottom crust out of the freezer, and add the filling. Lattice your top crust, or, simply top the filling with the second piece of rolled pastry, following the same motions with the overhang to get ~1" to 1 1/2" overhang (same with the lattice strips, aim for a 1" to 1 1/2" overhang). Gently press the bottom and top overhangs together, and fold under to make a smooth-ish edge. Crimp as desired with your fingers or with a fork (my method is to use my thumb pressed between my fore and middle finger). If using a full top crust, poke a few vent holes to allow steam to escape.

    4. Place pie on a parchment or foil lined baking sheet (or not, up to you, I just don't like to deal with boiled over pie filling). Brush the top crust with milk of choice (I used unsweetened almond), or egg wash for a darker, shinier crust (1 egg beaten with 2 tsp water). Optionally sprinkle with cinnamon and sugar. Bake at 425F for 20 minutes, then turn down the oven to 375F and bake for another 25-35 minutes, or until the crust is golden and the filling is bubbling throughout. Allow to cool as long as you can muster, then enjoy! Serve with your favorite ice cream, or whipped cow or coconut cream (optionally spiked with bourbon and maple syrup). Also great for breakfast with coffee, but I don't need to really tell you that...do I?



    My idea of an exciting Saturday evening: peeling, coring and slicing apples/pears, making brown sugar, browning butter aaaand bourbon!12-ish hours later....pie pastry all rested and ready to roll. The patience and time for this is worth it, trust me.Roll, plate, fill....showing the pastry no fear (it can sense fear). But don't sweat it if you tear or rip the pastry-just patch it up and carry on with confidence. More rolling, cutting, lattice-ing (or just top crust-ing and vent hole poking). You are a pie champion!Trim, fold, flute....brush with milk of choice (or egg wash), sprinkle with cinnamon and sugar. Bake...waft in the wonderful aromas...pat yourself on the back....you are awesome, and now you have pie. What more could you ask for?

  • Sea Salt & Cacao Nib Brownies (+ Brownie Sundaes with Whiskey Pepper Chocolate Magic Shell from "Food With Friends")

    Summer, my friends, calls for ice cream. Of all sorts, shapes, sizes, methods of delivery. Shakes, malts, cones, sandwiches, cakes, dip cones. And the ultimate: the sundae. In my mind, the ice cream cake is  a close second, but the sundae reigns supreme 'cause you get to top it with WHATEVER you want each time. Cakes bind your creativity, with having the same "cake" for 8-12 slices with the same...stuff...in/on it.

    The fickle, flakey, ever-changing nature of my personality loves the sundae. The endless options. Ice cream: vanilla, chocolate, strawberry, rocky road...the toppings: crushed cookies, brownie chunks, salted peanuts, praline pecans, crunchy Maldon salt flakes, strawberries, raspberries, blackcaps....the sauces: fudgey, chocolatey, caramely...the extras: SPRINKLES. whipped cream, cherries. You know the deal. Something about how cold, creamy, sweet ice cream meeting with hot, instantly-turns-viscous, or even completely solid, caramel/chocolate sauce, and topped with crunchy, sweet, salty, fruity things just melts my heart. It takes me back to visits to Culvers (my stepdad and mom go there during the summer, and the turtle sundae is pretty hardcore). To Dairy Queen stops with my Dad as a kid (he would always stop when he would tote along my sister and I to gun shows...the greatest debate still stands: chocolate, cherry OR butterscotch dip cone?? And WHY can't they just do all THREE on one cone?!). And finally, to the simple combo of freshly picked strawberries, blackcaps, or raspberries tossed with a bit of pure cane sugar, macerated until juicy, and piled high over the top of vanilla ice cream to produce purple-pink swirls of creamy, summery goodness. My grandma would buy (...ok, ok, she still does buy) those biiiig plastic gallon tubs, with a handle, full of vanilla-infused kid bait. Often times, she would bribe us to "FEED THE CHICKENS!!" with this simple summer treat of berries and ice cream (but let me be clear, berries and ice cream was a special treat, as most days, for feeding the chickens or doing whatever chores she had for us, we would get a rock hard piece of expired generic bubble gum...HA). For birthdays, she would step it up one notch: berries, ice cream and angel food cake. Which, let me be honest, is another whole story, one that ends (at least on my part) in a cruel plot twist. Oh grandma, you trickster you...

    ANYWAYS. For how much I (clearly) friggin' love these ice cream treat situations, I don't indulge enough in them. This, my friends, is changing TODAY. And come on, you need to treat yo'self, too! You are worth it. And, summer!!!This sundae is friendly. It plays nice with those who cannot eat the gluten and the dairy. If you want to go all out, you can top the sundae with your favorite whipped cream, and a cherry. I was simply too infatuated with the chocolate bourbon magic shell to do those things, but really, points for you if you do. And I suppose you could just eat the brownie as-is, without doing the sundae business, since these brownies are very, very good in their own right. They are my current go-to brownie, and have been for about 2 years now. Their only flaw is that they are a *touch* crumbly, so be sure to not over bake them. But hell, even if you do, the crumbles are still perfect for ice cream! And pro tip: if the brownies are cold or frozen, simply zap them in the microwave for a few seconds to warm and soften them up before piling on the ice cream and toppings. 

    Ok, and now...this magic shell business. MAGIC, you say. Well, it isn't reeeeeally magic, in fact, it is simply medium chain triglycerides (or "MCTs" for those keeping up with colloquial, semi-scientific terminology) that have similar fatty acids attached to their glycerol backbone molecule, which yields an oil with sharp melting, and solidification, temperatures. Meaning: you pour the chocolate sauce made with coconut oil over cold ice cream, and it "magically" solidifies before your eyes. It is really just basic lipid science, but we'll stick with "magic". What else is magical about this chocolate sauce? The bourbon, the black pepper, the sea salt and the cloves. Oh, and it seriously takes about 5 minutes to stir together. Count another 1 minute to scoop your favorite ice cream (I love me some Vanilla Island Luna & Larry's Coconut Bliss) into a bowl, drizzle with the magic shell, wait about 30 seconds for it to harden, and there you have yourself a mighty fine, super quick and easy summer dessert. I tell ya, Food with Friends mastermind Leela Cyd knows what she is doing on all food/entertaining fronts. I am really loving her book, and will be providing more feedback on it for my first Blogging for Books review. I just couldn't wait any longer to share the magic shell recipe...so just...go with it. Side note: a jar of this magic shell would make an amazing host/hostess gift. Look at you...all generous and kind to yourself and others. Happy summer and sundae'ing!



    Brownies with cacao nibs, walnuts and sea salt // plant-based; vegan; gluten-free; soy-free; low FODMAP// makes 9 large, or 16 small, brownies //

    • 1 cup almond flour 
    • 3/4 cup oat flour, certified gluten free if necessary
    • 1/2 cup raw cacao, or natural cocoa powder (do not use dutch process/alkalized), plus extra for dusting baking pan
    • 4 tsp finely ground flax seeds, or flax seed meal (could also substitute very finel ground chia seeds)*
    • 1 TB arrowroot powder**
    • 1/2 tsp sea salt
    • 1/4 tsp baking soda
    • 1/4 tsp cinnamon
    • 1/2 cup semi or bittersweet chocolate chips or baking chocolate
    • 1/4 cup plus 2 TB melted virgin coconut oil, plus extra for baking pan
    • 1/2 cup organic cane sugar
    • 1/4 cup plant-based milk, using nut free if necessary, 
    • 2 tsp vanilla extract
    • add ins: 1/4 to 1/2 cup dark chocolate chunks or chips, 1/4 cup cacao nibs, 1/2 cup chopped walnuts 
    • to top the brownies: large flake sea salt, such as Maldon 

    *I make flax meal by pulsing whole golden flax seeds in my coffee grinder until the seeds are completely pulverized and powdery.

    **this is completely optional, as I have successully made these brownies without it many times. The arrowroot helps to bind the brownies together a bit more upon baking, but do not fret if you do not add it. The brownies will turn out fine as-is, just be sure to allow them to cool 100% before cutting. 

    1. Preheat oven to 350F. Prepare an 8"x8" baking pan by lining with parchment OR by greasing it with coconut oil and dusting it with cocoa powder. Do not skip the parchment or oil/cocoa powder, as these brownies will stick if you do. Let me learn these mistakes for you :)

    2. Into a large bowl, sift the almond flour, oat flour, cacao/cocoa powder, flax seeds, sea salt, baking soda, arrowroot powder and cinnamon. Set aside.

    3. In a medium bowl that is microwave safe, or in a medium sized sauce pan, combine the 1/2 cup chocolate chips or baking chocolate and coconut oil. Melt the chocolate and coconut oil, stirring to combine. Once melted, off the heat, and add in the cane sugar and milk. Stir to combine. 

    4. Add the melted chocolate mixture to the dry sifted ingredients, along with the vanilla extract, extra chocolate chips or chunks, cacao nibs and walnuts. Stir to thoroughly combine. The mixture should be thick, but still a touch goopy. If the mixture is too stiff, add in a TB or two of milk until the consistency is that of proper brownie batter.

    5. Scoop the batter into the prepared pan, and spread it evenly out into the pan. Pat down the top to make an even surface, and to slightly compress the batter into the ban. Top with flakey sea salt, if desired. 

    6. Bake the brownies for 28 to 33 minutes, or until the center of the brownies is just starting to firm up. If you here a bit of moisture still bubbling in the brownies, that is ok. These brownies are better left under baked a touch than over baked.

    7. Allow the brownies to cool COMPLETELY before cutting. If you used parchment, simply lift the entire works out of the pan, and onto a surface to cut. If you greased and cocoa dusted the pan, cut with a sharp knife and use a small off-set spatula to get the brownies out. Store in an air tight container in the fridge for up to 1 week, or in the freezer for up to 1 month. 



    Whiskey Pepper Magic Shell from "Food with Friends" // adapted for a 1/2 batch, double measurements for the recipe as-written by Leela with my comments in parenthesis // 

    • 1 cup semi or bittersweet chocolate
    • 1/4 cup coconut oil (I used virgin coconut oil, but used refined if you do not like the mild coconut flavor of virgin coconut oil)
    • 1 TB but 1/2 tsp of your favorite bourbon or rye whiskey (I used Four Roses single barrel Kentucky straigh bourbon whiksey, as it is indeed one of my favorites!)
    • 1/4 tsp large flake sea salt (or a generous pinch, I used Maldon)
    • 1/4 tsp freshly ground black pepper
    • 1/4 tsp ground cloves (I used just a pinch, as I am sensitive to clove flavor)

    1. In a small sauce pan, or microwave safe bowl, combine the chocolate and coconut oil. Melt, taking care to not burn the chocolate. 

    2. Stir in the remaining ingredients, taking care to not add them when the melted chocolate and coconut oil are too hot, as this will flash-off the booze and volatile oils in the spices. If the sauce is a bit too thick after adding the bourbon, add in a TB or two of melted coconut oil. The goal is a drizzly, thin sauce that will form a thin chocolate shell. 

    3. Use immedieately by drizzling as much of the sauce as you would like over ice cream, and waiting about 20 seconds for it to firm up. Or, for later use and gifting purposes, simply store in a glass jar or conainer in the fridge for up to 1 week. For future ice cream use: gently reheat the sauce to a consistency that can be drizzled or poured before enjoying.



    First things first: the BROWNIES. Get yourself some cacao nibs (I shelled some from whole cocoa beans from Dandelion Chocolate)Now, organize, prep baking pan, measure, melt, snack on chocolate. Oh and preheat that oven, yo!You know what to do: mix!Into the greased and cocoa dusted pan (or parchment paper lined). Batter slightly compressed, evened on the top, and sprinkled with crunchy sea salt flakes.Baked, cooled all the way through, then cut. Some crumbs will happen, but you know what to do with those...patience is rewarded with intact brownies. Rejoice!

    Ok, now you prepare yourself some MAGIC SHELL. With BOURBON. Yes!

    Simply melt the chocolate and coconut oil, then sprinkle in the sea salt flakes (intact flakes are good!), freshly cracked black pepper and cloves.Have yourself a mini-party, and add the bourbon! The mixture may thicken a bit, but not to worry. Adding another TB or two of melted coconut oil will smooth things out. We want a thin, drippy consistency to drizzle over ice cream!Into a jar, and used right away. OR, covered, stored in the fridge, and gently reheated for future drizzling, magic needs.The needs are real. Get on it! Brownie + Ice Cream + Magic Shell + Sprinkles. Waiting 30 seconds hardens the magic shell! MAGIC!Add sprinkles, and you know what to do...

  • Strawberry + Raspberry Crisp with Fresh Ginger

    The sun is out. We are breathing. The sky is blue, and we have plenty of tea/coffee/kombucha to fill our cups. Full or not, sometimes it is a challenge to keep ourselves positive and happy...

    Does anyone else feel like that sometimes? Maybe it was the whirlwind trip I had with a few of my best girlfriends to New Orleans (uhh, that city has some major spooky magic and cool vibes going on), or the pressure of adulting, or the fact that I think I have to majorly revamp my diet to cure my recent mega-bloat attacks, but I am feeling the feels. All the feels. And I just kinda want to be left alone. 

    Take a walk around the block. Go for a run (ps: I may or may not have started to train on a 6 month long marathon training plan). Wander around a few blocks I haven't been on. Get lost. Try to focus on the small things that make the world go 'round. Like crisp. Crisp, so...sweet and crispy and juicy. And easy...so very easy. The doctor (ahem, me) orders you to go out to a market this week, find some amazingly ripe raspberries and strawberries (and also buy yourself some flowers, ok?), head home and bake up a crisp for you, your lover, your friends, your parents, your sister or brother. You cousins, your aunts, uncles, grandparents....anyone. Nothing about this crisp cannot make you happy: pink, sweet, tart, free from weird ingredients, and perfect for breakfast the next day (or just for breakfast) (with or without your favorite yogurt or on ovenright oats).

    Just do me a favor and make a crisp, and send happy, positive vibes into the world. Oh, and maybe plop on some of your favorite ice cream or whipped cream situation. Just do your thing, be you, don't overthink it, and enjoy.



    Raspberry and Strawbery Crisp with Ginger and Almonds // plant-based; vegan; gluten-free; soy-free // makes 1 9 or 10" pie plate full of crisp, or one 8x8" pan full of crisp

    Filling:

    • 1 quart (4 cups) strawberries, hulled and cut into halves or quarters
    • 1 punnet (1 cup) raspberries
    • 2 tsp cornstarch or arrowroot starch
    • 1 TB coconut sugar*
    • 2 TB maple syrup
    • 2 tsp lemon juice
    • ½ tsp lemon zest
    • 1 tsp freshly grated ginger or 1/2 tsp high quality dried ginger
    • Pinch sea salt
    • optional: small sprinkle of freshly grated black pepper

    Topping:

    • 1 cup rolled oats
    • ½ cup oat flour
    • ½ cup slivered almonds or almond meal/flour*
    • ½ tsp cinnamon
    • ¼ tsp sea salt
    • 4 TB melted coconut oil and/or earth balance
    • 2 TB maple syrup 
    • 2 TB coconut sugar

    *Ok, so after I have written up this post, I have discovered that coconut sugar (dehydrated coconut palm nectar) is rich in a prebiotic, readily fermentable fiber, inulin. So, replace with another sweetener of choice for a true low FODMAP crisp. Also, almond flour can also effect some people, as can too many almonds. In that case, simply omit the almonds or replace with 1/2 cup of walnuts, which are super FODMAP friendly :) 

    1. Preheat oven to 350F.

    2. In a large bowl, mix up all the filling ingredients, and then plop into a 9" or 10" pie tin, or an 8x8" pan. 

    3. In the same bowl, mix together all the topping ingredients. Using your hands, squeeze the mixture to form a handful, and then gently break apart the handful into chunks and crumbs over the filling.

    4. Bake for 40-45 minutes until bubbly and topping is golden brown. Serve right away or serve slightly cool. Crisp will keep for 4 days in the frdige, covered. 



    Baked up and ready for some lovin'

  • Date, Cacao & Peanut Energy AmazeBalls

    That is correct! Amazeballs. Amazing Balls. Get it? Feel free to laugh, snicker, turn up your nose, or go into a 2nd-grader laughing spree and come up with other ball-like jokes. Seriously, I did and still do...and I probably won't be growing up anytime soon.

    But, wait...yes, maybe I will, but just a little bit! And I forsee these future adult-like endeavors needing food...energy...dates...cacao (or chocolate/cocoa) and crunchy things with lotsa plant protein and fructose for fast-fuel. I mean, don't we all need that in our lives??

    And we also need treats. Lots of them. Because rewarding yourself shouldn't be hard, it should be easy. And sometimes, maybe nourishing (but not alllllll the time, cause pie! beer! tasty coconut caramels dipped in chocolate!). I rest my case. These amazing balls (haha) were inspired by a low blood sugar craze while at Trader Joe's (ps: don't go to there after a long run, starving, eyeing up every carbohydrate in the store). I picked up an energy bar, and then like 5 more, and mumbling to myself threw them back on the shelves because inulin (aka: chicory root), cane syrup (wtf?), palm oil (come oooon!!). But there was one...ONE bar that fit my criteria: whole foods, nothing overly processed and, NO INULIN (does anyone else have gut bacteria that just go NUTS for this pre-biotic soluble fiber???). 

    The bar was essentially dates, cacao, peanut butter, pea protein, and crunchy peanuts, along with some puffed rice for more crunch and texture. It was amazing. Simple ingredients, but so, so good. As I stuffed the bar into my face on my walk home, I resolved to re-create this bar in ball form because balls just seem easier to make and eat than dealing with pressing bars our, and cutting them. Don't say anything about that...cause I am not hitting the delete button...we've gone too far....So I resolved the main players in these energy balls to be:

    • soft medjool dates for their caramel-like sweetness, and sticky binding properties
    • raw cacao powder for the energy-boosting, bitter, chocolate-y flavor, and crunch! I don't usually have puffed rice cereal on hand, so this was a natural replacement for this
    • cacao nibs for CRUNCH
    • roasted and salted peanuts for more CRUNCH, as well as plant protein...and chocolate/cacao + peanut = so good. Also, peanuts + dates + chocolate/cacao = a better, not nasty version of a snickers bar.
    • peanut butter because...see above (I used freshly made, since I am on a nut/seed butter making kick lately, but feel free use your favorite all natural variety, making sure the ingredients are only peanuts and maybe some salt)
    • virgin coconut oil because our bodies can absorb MCTs like birds. As in: our bodies can process medium chain triglycerides quicker via the portal vein, which bascially means these fats are available for metabolic processes sooner after we consume them than regular longer chain fatty acids. Hooray, right?
    • hemp hearts for plant protein, great flavor and becaue they are really pretty, in my opinion
    • chia seeds for fiber and plant protein, both of which mean we will be feeling fuller for longer after enjoying a few of these treats
    • sea salt because flavor. Also, cinnamon because it helps to control blood sugar and it tastes amazing. Win-win!

    And that is it. Whole, real-food ingredients that aren't overly processed and do not taste like crap. In fact, far from it. Blitzed into a sitcky mess, rolled into balls and then coated in cacao powder, hemp hearts or just left plain. And there you have it: my perfect date energy amaze-ball. (see also cherry-cacao-almond energy balls, also which are also pretty darn perfect as well).

    Notes: The dates really do need to be soft, and not hard. I do not recommend soaking them in water since that often times makes them too soggy, so get yourself a fresh pack of dates! And, yes, you CAN substitute the peanuts with almonds. You could also try sunflower seeds, but I have not tried either, but assume they will work just fine. Try to roast them fresh yourself for maximum flavor. Similarly, in regards to the peanut butter, you can replace it with your favorite nut or seed butter, with freshly made being the best for flavor (but totally not required). I chose to roll my balls (haha) in hemp hearts and raw cacao powder, with my chocolate addict swooning over the almost gooey-like chocolate coating created by the cacao powder after the balls sat for a while in the fridge. You could also roll them in crushed peanuts (or almonds, or sunflower seed), chia seeds, or just leave them plain. 



    Date & Cacao Energy Bites // plant-base; vegan; gluten-free; soy-free // makes about 12 to 14 golf-ball to walnut-sized balls // 

    • 2 packed cups soft medjool dates, pitted
    • 1 cup freshly roasted peanuts, or other nut or seed of choice
    • 2 TB peanut butter, or other nut or seed butter of choice
    • 1 TB virgin coconut oil
    • 1 TB maple syrup, agave nectar or honey
    • 2 TB hemp seeds
    • 2 TB chia seeds
    • 2 TB raw cacao, or cocoa powder, using Dutched (alkalized) of for a more oreo-like flavor and a darker color, or natural for a more acidic chocolate flavor
    • 2 TB cacao nibs (or sub with some really dark chocolate, I would recommend at least 70% cocoa solids, chopped into small pieces)
    • 1/4 tsp cinnamon
    • 1/4 tsp sea salt, or to taste
    • 1 or 2 TB water to help bind, if needed (I did not need to add any)
    • 2 TB of any of the following: hemp seeds, chia seeds, chopped nuts/seeds or cacao or cocoa powder, to roll balls in

    1. Add the peanuts and cacao nibs to a food processor. Pulse a few times to chop up into a coarse meal. If using dark chocolate instead of nibs, add it now and pulse to break into smaller pieces.  

    2. Pit all the dates, making sure EVERY pit is out. Firmly pack into measuring cup, and then place into the food processor, along with all the remaining ingredients, keeping the peanuts and nibs in the processor bowl. 

    3. Pulse until the ingredients are all incorporated, and the mixture can be pressed into a ball. Add 1 or 2 TB water to help bind, and pulse again to incorporate, if needed. 

    4. Roll all the balls into golf ball or walnut sized balls (roughly 2 or 3 TB each), and then roll them into hemp hearts, chia seeds, finely chopped nuts or seeds, or cacao powder. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 1 month.



    The peanuts + nibs all chopped up. I find that doing this first really got the best texture in the final balls, with not too big of pieces preventing the balls from holding together! That my friends, is science. Not really, but you know...Dates, peanut butter, cacao nibs...what else could you ask for in a high-energy snack??The supporting players, equally important but also high-energy!

    Now, add the rest of the stuff, and blitz!

    Roll into balls, and then roll each into hemp hearts, cacao powder, chia seeds....whatever tickles your fancy! I personally (ahem, the chocoholic in me) loved the ones rolled in cacao powder, but the hemp hearts also stole my plant-protein-loving heart.And you're done! Place the balls in a covered container in the fridge. These are so easy to grab and enjoy, whether you are at home relaxing or are on the go...grab and enjoy your balls, I say! Bahaha...sounds so bad! But really, these are such a tasty, great-for-you treat. Win!

  • Raw Banana Cream Pie Jars (for two) + What the Hey...Adulting!

    So hey. Can we talk about knowing what the fudge to do wtih your life when you're really not sure? When you are so indecisive that you manage to drive literally EVERYONE (cough: sister and boyfriend, espeically) mad over your vast ability to vasilate, and being a bottomless pit of fickle-minded-ness??

    Ugh. Story of my LIFE this past week and a half. And my intention is to not sound ungrateful. But, for some reason, I have this immense...fear, anxiety...that making one decision will ultimately destroy relationships, future opportunities, and my sanity. Fear that I will be letting everyone down, and the utmost fear that I am making the WRONG choice.But gosh darnit, why does it have to be so painful? And scary? Like putting on a pair of two-size-too-small jeans that are fresh out of the dryer, when your legs are still damp from the shower...well, maybe it doesn't. Maybe it doesn't have to be. Nothing is "forever", and I have a choice...and even if those choices are the best in the long run, I have the right to make bad choices. I mean, we are not talking like taking too many tequila shots, and streaking through traffic. I am talking how I will feel and see myself in the long run...future self..."what will I think of myself in a few months? Years?"

    Well, I can't know everything. I don't know everything. I am likely over thinking this whole situation. And right now, I think I am making the best choice I can with what I have in my brain right now. I cannot be 100% sure, but I live once. And I gotta keep chuggin'. Don't we all?

    Anyways, these raw banana cream pie jars. Vert tasty while eaten sitting in the sun. And, very, very easy to make. Like, we are talking (not counting cashew soaking time of 4-8 hours/20 minutes in hot water for a high-powered blender...and not counting chilling time for the parfaits, at least 2 hours, or even overnight if that is convenient for you), about 20 minutes. You can handle it, like how you can handle hard decisions. We can do this. And eat pie out of a jar, too.

    Oh, and I think this is the first official "raw" dessert recipe on this here blog? I mean, I know maple syrup isn't technically raw, and neither is dark chocolate if you choose to use it, but calm down. Close enough. Here we go. Enjoy your day, your life, and your decisions. You are awesome.Note: this recipe was inspired by the beautiful lady behind Oh Lady Cakes. And I really love her stuff. So check it out, yo! Also note: if feeling lazy, you may simply make the banana cream filling, as this can serve as an amazingly simple and tasty banana pudding. Simply chill it for a few hours, and serve topped with banana slices, cacao nibs, dark chocolate, toasted coconut flakes and/or whipped coconut cream.



    Raw Banana Cream Pie Jars // Serves 2 generously, or 3 more modestly // plant-based; vegan; gluten-free; soy-free; oil-free; refined sugar-free //

    Banana Cream Filling: 

    • 1/2 cup cashews, soaked in warm/hot water for 20 minutes (if using high powered blender), or soaked at room temperature for 4-8 hours or overnight (if using conventional or if this is more convenient for you)
    • 1 large ripe banana
    • 2 soft medjool dates, soaked in hot water for 5-10 minutes, drained of excess water*
    • 4 TB coconut cream or coconut milk, or almond or other plant-based milk, plus more if needed to help blend
    • 1 TB maple syrup, if extra sweetness is desired or if your banana isn't super ripe
    • 1/2 tsp vanilla extract
    • 1-2 tsp fresh lemon juice, to taste
    • pinch of sea salt

    Crust Layer:

    • 4-5 large soft medjool dates, soaked for 5-10 minutes in hot water, drained of excess water*
    • 1/2 cup walnuts or almond
    • pinch cinnamon
    • pinch sea salt

    *I soaked my dates since they weren't super soft, but if yours are, you can probably get away without doing this soaking step.

    For Layering:

    • ripe banana, sliced into rounds
    • cacao nibs or shavings of dark chocolate, or both
    • toasted coconut flakes
    • whipped coconut cream for topping off, if you are feeling fancy and ambitious (not shown in pictures because I wasn't feeling fancy and ambitious)

    1. Soak your cashews, using the quick-soak hot water method if you have a high powered blender. To make the filling, simply place all the ingredients into a blender. Blend until smooth and creamy, adding a TB or two of coconut cream/milk/almond milk to help blend if needed. Taste for sweetness, salt and lemon, adjusting as needed. 

    2. To make the crust layer, pulse the medjool dates into a paste in a food processor. Add the walnuts, cinnamon and sea salt, pulsing to combine and chop the nuts into smaller pieces. When you have a mixture that can be pressed into a ball and hold the shape relatively well, you are done!

    3. To make the parfaits, get 2 or 3 half-pint or close to half-pint jars. Start with a generous layer of the crust mixture, compacting just a bit. Add a layer of banana slices, and then a layer of banana cream. Sprinkle with cacao nibs, toasted coconut or dark chocolate shavings, or all three. Add another layer of banana slices, and then top the parfaits off with a layer of the banana cream. Place the parfaits in the fridge for at least 2 hours, up to 8 hours or overnight to set up. Top with whipped coconut cream, and sprinkle with additional cacao nibs, grated chocolate or coconut flakes, if desired right before serving. The additional toppings and/or coconut whip helps mask the brownish-layer that will form at the top of the banana cream, and is also delicious. Win win.  



    The layering...I think you can figure this out :) use any appropriate container(s) or jars, like I did. Either way, these are delicious and fun.Aaaand you're done, minus some chilling time, for you AND the jars.

  • Homemade Toasted Coconut Milk + Chia Bowl

    Friends! It has been a while. I hope that lentil salad held you over...I sure enjoyed mine! Hmm, I have been on the hunt for a job, spent some time in a tiny cabin in the woods, enjoyed some fires, looked at the starts, drank a lot of kombucha (check out my new tab above for more on that new hobby of mine....), and have been otherwise enjoying my "bohemian" time to myself. And maybe talking to my SCOBYs when no one is around. Maybe. 

    I hope you have also found some time to nestle into your warmer-weather routine. I am feeling lighter, happier and more eager to move to my next steps. The first few weeks of April were tough for me, for whatever reason...be it the cooler weather snaps we had, the changing seasons, the pressures of finding a job. At any rate, I have concluded that a) the weather will warm, b) spring is amazing for starting new routines and c) I will figure out my future in due time. It is all just a matter of keeping my eyes set on my goals, and staying positive. Oh, and making/eating great food! I just feel so, so, SO much better when I do. Hence...this entire blog! But there is a balance...some days, I really don't want to be in the kitchen...I want to prep food for the next few days and be done. Other days, I want to hover over projects (uhh, ever try using a crockpot to ferment almond milk yogurt? HA!). Lately, it has been a challenge to find that balance, but a girl has got to eat!

    Enter: easy peasy breakfasts. When the weather warms, I find I have more energy, but am antsy. Enter: quick breakfasts like smoothies and overnight oats and chia "pudding". I know we've all read and/or tried and/or made one rendition, but here is my recipe for something a bit more...spectacular? After a mild obsession with Califia Coconut Almond Milk, I decided I should try to make my own. The result was amazing...and seriously tasty in this chia pudding recipe. Beyond making the milk and straining it, this comes together quickly. Want to make a double batch? Go ahead. You'll be happy you did, since you can top it with whatever you please: homemade or purchase granola, nuts/seeds, berries, cacao nibs, fresh fruit (hey-berry season is approaching!)...change it up each morning and you're belly will thank you. If you are rushed in the mornings, you can throw the pudding into a jar along with whatever toppings you want, put a lid on and go! See, NO EXCUSES for not eating breakfast, people!! PS: the milk, when strained, is perfect for iced coffee or teas...just sayin'.Three cheers for spring, chia seeds and toasted coconut!



    Homemade Toasted Coconut Milk + Chia Seed Pudding // makes approximately 4 cups of milk; chia pudding serves 2, or 1 very hungry human // plant-based; vegan; gluten-free; soy-free; refined sugar-free; oil-free //

    Toasted Coconut Milk:

    • 3/4 cup large flake or 1/2 cup small flake unsweetened dried coconut
    • 1/2 cup raw cashews or almonds
    • 1/2 cup coconut cream or coconut milk, either canned or refrigerated will work
    • 3 cups filtered water
    • small pinch sea salt (optional)
    • 1/2 tsp vanilla extract (optional)

    Chia Pudding:

    • 1 1/2 cups toasted coconut milk
    • 1 ripe banana*
    • 4 TB chia seeds
    • pinch sea salt
    • 1/4 tsp cinnamon
    • 1/4 tsp vanilla
    • optional toppings: berries, banana slices, whipped coconut cream, maple syrup, date syrup, granola, nuts/seeds.

    1. Preheat oven to 350F. Pour dried coconut onto a baking sheet, and toast for 7-10 minutes until deeply toasted but not burnt. Place the toasted coconut in a bowl or jar, and pour in the coconut cream or milk, and 1 cup of filtered water. Place in the fridge for at least 4 hours, up to overnight, to allow the toasted coconut flavor to infuse the coconut milk and water. *if you do not have or like bananas, you can simply omit but do note that this pudding will not be sweet; simply add a drizzle of your favorite liquid sweetener, like date syrup or maple syrup, if desired. Alternatibely, the banana can be substituted with 1 grated apple (use the coarse hole grate on a box grater), 1 peeled and mashed ripe pear, or 1/2 cup of your favorite sweetened yogurt variety, plant-based or moo-based, as desired. 

    2. Soak the cashews or almonds in filtered water for at least 4 hours, up to overnight, at room temp or in the fridge if it is hot in your kitchen. 

    3. Drain and rinse the cashews or almonds, and add to a blender. Pour the toasted coconut/coconut milk mixture on top, and then add 3 cups of filtered water, the sea salt and vanilla. Blend on high for a few minutes, or until the mixture is smooth and creamy. Strain through a nutmilk bag, if desired. If using this milk for smoothies, chia pudding, and oatmeal, straining is not necessary. If using for drinking or in coffee/tea, I recommend straining the particulates out. 

    4. Milk will keep for up to 5 days in the fridge in a covered container or jar. 

    5. To make the chia pudding: in a medium bowl or container, mash the banana with a fork until smooth.  Combine the remaining ingredients, except for the toppings, and whisk vigorously. I like to mix with a whisk, let the mixture sit for a few minutes, and then mix again to make sure the chia seeds don't all sink to the bottom. Cover and refrigerate overnight. If the mixture is too thick in the morning, or whenever you decide to enjoy it, simply stir in a splash of the toasted coconut milk. Top as desired, OR layer like parfait into a jar for an easy to-go breakfast or snack. Repeat as necessary and enjoy!



     Toasted coconut...obviously:Don't forget to soak your nuts. Har, har...

    .....Toasted coconut and cashew (or almond!) milk:

    And, a little mixing...waiting, then topping. Look at you...all...healthy and stuff! 

  • Two Ingredient Chocolate Mousse

    I love chocolate. What else do I love? A simple, delicious and quick chocolate dessert that can be made in advance, and spiced-up as you please.Enter: this amazing two-ingredient chocolate mousse recipe, which I lightly adapted from Oh Lady Cakes. I know, French-cuisine purists are turning up their noses. And everyone else is like "ok...keep going...". So I am going to keep going with this. Trust the process, with this recipe, cause it works. And rest assured, if you mess it up, you can totally start ALL OVER, which is (unfortunately) not an option with traditional chocolate mousse. Basically, you rely on the fact that when you melt and then cool chocolate, the cocoa butter solidifies. You cool a chocolate-almond milk mixture down to an optimal temperature to produce a viscosity that enables tiny air bubbles to be trapped into the chocolate mixture as you aerate it by whisk or hand mixer. The product is a light, airy mousse that is intensely chocolate-y. Top with your favorite whipped cream, either the moo kind or coconut kind, and you have yourself a simple, yet decadent treat. Even better: you can make the mousse up to 2 days ahead, topping with whipped cream while you serve it, either to your eager chocolate-loving self or guests. Put out a bowl of cocoa beans or pre-shelled cacao nibs, and you have a crunchy contrast to enjoy as a garnish. Or just eat it as-is....totally acceptable. Thanks, Ashlae for the awesome recipe and technique-it is a true winner! Notes: I used 3oz 100% cacao and 3oz 70% Organic Chocolate (a bar from Trader Joe's, but please use the best quality, most responsibly sourced chocolate you can get your hands on for this). The product was SUPER intense and slightly bitter, so I added 1 TB of maple syrup to bump up the sweetness just a touch. Feel free to do the same, or use all 60% to 70% chocolate. I would refrain from using anything less than 60% cocoa solids, as chocolate is the name of the game in this recipe, people! I don't know if other almond or plant-based milks will work with this recipe, as I have only used Califia as specified by the original recipe. Optional add-ins could include: vanilla extract, espresso powder, rum or brandy or cognac or Kahlua other booze of your choice, sea salt, peanut butter.....let your imagination run wild! Ashlae has some great ideas with the original recipe-check them out! Top with whipped cream and cacao nibs, Maldon sea salt, toasted coconut flakes...you get the idea....Lastly, I got 3 servings that were on the larger side, but use as many jars/ramekins as you think you'd like. Or, just make a big bowl and scoop it out to serve.



    Two-Ingredient Chocolate Mousse // plant-based; gluten-free; soy-free; oil-free // makes 3-4 small servings or 2 larger servings //

    • 6 oz 60-70% cocoa solids chocolate of high quality, or us 3 oz 100% cacao/cocoa solids chocolate and 3 oz 60-70% cocoa solids chocolate plus 1-2 TB liquid sweetener of choice 
    • 3/4 cup Califia Farms unsweetened almond milk or almond coconut milk
    • Optional: 1 to 2 TB liquid sweetener, or add-ins/flavorings (see notes above)

    1. Prepare an ice bath by filling a large bowl with water and ice about 1/3 of the way full. Next, procure a bowl that will fit inside the ice bath, using either glass or metal, but note that if using the microwave to melt the chocolate you shouldn't use metal...but you knew that.

    2. Get a hand mixer or a balloon whisk ready, a rubber spatula, as well as the jars or bowls you'd like to use to serve. Set them nearby, as the mousse comes together quickly once you start mixing.

    3. Break up the chocolate into the smaller bowl, and melt it either over a water bath OR on low power in the microwave, stirring to ensure the chocolate scorches every 30 to 45 seconds. Once melted, place the bowl inside the ice bath and add the almond milk. Stir to combine with the rubber spatula, scraping the sides to incorporate all the chocolate. This would be the time to add-in flavorings, liqours, or extracts.

    4. Switch to the whisk or hand mixer, and beat for 2-3 minutes. During the first 2-3 minutes, the mixture will be loose and bubbly. As you continue to mix, the mixture will begin to thicken. You want to mix for just a few more seconds beyond the point when you just start see trails to form behind the whisk or mixer beaters. You want a thickened mixture, but not one that is clumpy*

    5. Immediately stop mixing and pour into jars. Lightly tap to even out the surface, and break up any large air pockets that formed during pouring. Cover, and refrigerate for up to 2 days. Top as desired. 

    *If you have over-mixed and your mousse is super thick or chunky, simply re-melt the entire mixture, and re-do step 4, taken care to not over-mix. 



    Chocolate!and then magically, MOUSSE!It really can't be easier, which is dangerous, but still glorious.Yep, dangerous. But so worth it. And chocolate confetti! Really, how can it get any better?

  • Best Banana Bread!

    Yes! Best Banana Bread! As I type this, I realize I am being quite lazy, as I have an entire 10-day California trip to re-cap...but it is just too soon. I miss my sister, so in efforts to not be over emotional and commence chocolate-eating-for-breakfast/lunch/dinner, I will be sharing the trip + photos in a week or so. Not that I have been regularly updating this little space, but lucky for you, I have been busy making many tasty things, taking pictures of said tasty things, and (not lucky for you) eating those tasty things. I do intend to share many of them, so stay tuned!

    In the meantime, I have (finally) perfected my banana bread recipe. I say "a recipe" because have you seen how many "vegan banana bread" recipes pop up when you search the internets? A bazillion. I counted, exactly a bazillion. So, I am adding my version, since it has taken a few years (!!) and trials and tears to get this loaf right where I want it: not too sweet, lots of banana, no weird ingredients, and adequate shelf life (i.e. it will last in your fridge or room temperature for about a week). Turns out, you need a lot, on the order of 5-6 super duper ripe (the blackest, spottiest, near-to-fermenting) bananas you can muster to a) leave out of a smoothie/not freeze and/or b) get your hands on (I am NOT sharing where I find my stash of over-ripe bananas in Madison...EVER). But, I promise you, regardless of where you procure your bananas, all of them and the wait are worth it. Put a big bunch in a brown or plastic bag, let that ethylene gas build up and ripen those 'nanas ASAP.

     This recipe is great for a variety of reasons. No need for a ton of fat, eggs or other nonesense, thanks to the power of mased banana. You don't even need add-ins (unless you like those, then walnuts and/or dark chocolate chips would be fabulous, and a sprinkle of cinnamon sugar and flaked almonds on top are fun, tasty and decorative....yep...fun, tasty AND decorative). Be sure to cut this loaf into thick pieces, and enjoy with a steamy hot cup of your favorite coffee early in the morning. Getting up has never been so easy....no? To reheat, simply place a slice (or two...) in a warm oven (350F) for 5-7 minutes, or warm in a toaster on a low setting.

    Recipe Notes:

    • You could replace half or all of the melted coconut oil with your favorite fat, such as Earth Balance or butter, if you're into that kind of thing.
    • I have included weight measurements because I have started to use my scale much more (you should snag one, too, if you're remotely serious about producing more consistent baking/cooking results-I have this one here). In case you need to know (you do!), the volume measurements are taken as fluffed flour in the bag with a fork, which is then scooped with the cup measure, and then leveled with the back of a butter knife. I have made the loaf with entirely unbleached all-purpose, entirely whole wheat pastry, as well as a 50:50 combo of both with great results (FYI: Bob's Red Mill is what I use).
    • Baking this in a glass pan will tack-on a few more mintues of baking, so just monitor the loaf every 7 minutes during the last 15-20 minutes of baking. I use this loaf tin and LOVE it to bits.
    • Lastly, if you want to verge on a banana cake-like loaf, simply up the fat to 1/2 cup (90g), and up the sugar to 3/4 cup (150g). Heck, bake in a bundt or other fancy-ass pan, pour some chocolate fudge on top of the cooled bread, sprinkly with toased and crushed salted hazelnuts/peanuts, and call it dessert. For breakfast and snacking, I really prefer the less rich, less sweet version as I share below, but both are damn tasty in their own right. 


    Banana Bread // Plant-based; soy-free; nut-free option // makes 1 standard loaf //

    • 5-6 very ripe bananas, peeled and mashed (2 cups, or 500g of mashed banana puree)
    • 1/4 cup (45g) virgin coconut oil, melted (for a richer, more cake-like loaf, up to 1/2 cup
    • 1/2 cup (100g) sugar
    • 1/2 cup (119g) room temperature almond or plant-based buttermilk (1/2 cup milk + 2 tsp apple cider or other vinegar)
    • 2 tsp vanilla extract
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 3 cups (365g) unbleached all-purpose flour and/or whole wheat pastry flour 
    • 1/2 to 1 cup walnuts finely chopped (don't add those if you're allergic to nuts, yo!), or your favorite dark chocolate chips
    • Optional: cinnamon sugar (1 TB cane sugar + 2 tsp cinnamon) for topping and/or handful flaked almonds

    1. Preheat oven to 350F, grease and flour a standard loaf pan. In a large bowl, mash the bananas. Melt the coconut oil in a small bowl, and add to the bananas. To this add the room temperature almond buttermilk, sugar, vanilla, cinnamon, nutmeg and salt, mixing with a whisk to thoroughly to combine. Be sure the almond buttermilk is room temperature, or else it will cause the fat to solidify once added to the mixture. If this does happen, place the mixture in the microwave for 15-20 seconds to re-melt the fat, and whisk to incorporate.

    2. In a large bowl, or directly into the banana mixture, sift the flour and baking soda. Gently mix the wet and dry together using a rubber spatula, gently mixing in the walnuts and/or chocolate halfway through mixing. Be sure to not over-mix, as the loaf will be tough if you do. Scrape the batter into the prepared pan, and top with cinnamon sugar and/or flaked almonds if desired. Bake for 45-60 minutes, or until a knife or toothpick inserted into the middle of the loaf comes out clean. If using a fancy-ass pan or glass loaf pan, baking time may vary, so just check on it near the last 15-20 minutes of baking. Cool for 15 minutes, scrape around the sides, and invert out of the pan to cool completely before cutting and/or storing. Enjoy within 1 week, storing either at room temperature or in the fridge in a sealed bag or container. 



    These bananas should really ripen a bit more for this recipe, but I really, really wanted banana bread.Mashing the bananas, using my favorite under-utilized kitchen tool.Puree, spices, sugar, oil...mix them all together, in a larger bowl, unlike what I have pictured below. Also, the Oaktown Spice Shop >>> Penzey's. Everything all mixed, ready for the pan. I left out the add-ins, cause I was in the mood for plain-jane banana bread. Into the pan, and optionally adorned with cinnamon sugar and/or sliced almonds (or not!). I baked one loaf with and one without. Also, shout-out to my grandma for the vintage salt/pepper shakers, one of which I exclusively use for cinnamon sugar. Shake shake shake....the sugary topping makes for an aromatic, delicious top to your loaf.Into the oven to bake. Let this loaf cool before trying to pry it out, and please...for the love of banana bread gods, please let it cool as much as you muster before slicing it, as freshly baked, it may be a bit too gooey...but whatever-you baked it, you do what you want.

    Mmm...the taste of victory. It is indeed banana-y. 

  • The Ultimate Plant-Based Pumpkin Pie

    Ok, I know I have already shared 2 pumpkin pie recipes, but guys...this one is pretty special. I mean, technically, you can't really make a vegan custard, with the eggs and milk and all...so why not just go full-force, and bust out some super rich and decadent plant-based ingredients, and make a unique pumpkin pie that is not only vegan, gluten-free and free of refined sugars, but also mega awesome? Yeah, I that is what I thought, too!

    (ps: I in no way want to put the perception our there that I am totally ready for the holidays. Let's be real here: I don't have my shit together. I am trying to write a thesis, defend, and graduate by late December. And I have a metric f*** ton of work left to do. But pumpkin pie makes these tasks a little less crappy, so if you're also stressed with school/work/life, I recommend taking a break, and making either variant of the pumpkin pies I have shared with you!)

    This pie is versatile. Don't want to make a full-on pie? Just pour the creamy filling into a parchment-lined 8"x8" pan, chill until firm, and you have yourself a) a delicious pudding-like treat, perfect topped with whipped coconut cream and some crunchy toasted nuts, or b) place in the freezer, and once frozen/firm, slice into squares for a fudge-like treat. (side note: leftover filling also makes a bomb oatmeal topping)The pie can be made up to 2 days in advance, simply cover the pie with plastic wrap so the filling stays moist (if you need to, you can smooth the top of the pie out after removing the plastic wrap). Leftover pie can be wrapped in plastic wrap, and frozen for up to 1 month. Eating it straight from the freezer is like a pumpking ice-cream pie. Yep-even another "versatile" way to enjoy this amazing pumpkin pie! You can also let the pie come to room temperature-it really is up to your preference. I find that slicing the pie is a touch easier when a bit cold, so feel free to pre-slice and allow individual pieces come to the desired temperature if needed.

    I had the pleasure of helping a friend with a project and her awesomely talented group had the patience to film an interview of me about this blog, as well as film me making this pie! I was nervous, but managed to not be too twitchy or spill anything all over my kitchen. It was truly a holiday miracle. Their project will also feature Fromagination (a local cheese shop on our capitol square) and Mob Craft Brewing. I can't wait to see the final product (but can wait to see how nervous/rambling I was! Ha!).Speaking of rambling, I think I will just get on with sharing the recipe. I do hope you try this for your next holiday get-together or potluck. This pie was approved by my dairy-farming family last Thanksgiving, so it can certainly please the palate of anyone that has a love for traditional pumpkin pie!!

    Note: this pie cannot be made nut free-sorry! For a delicious nut-free alternative, check out the cashew-less version of my take on traditional pumpkin pie here. Have the time to make your own pumpkin puree? Good for you-come make some for me! Just kidding. See here for my puree how-to! If you don't have time to do this, using one can of organic pumpkin puree is totally acceptable. No one will be the wiser, I promise. 



    Ultimate Plant-Based Pumpkin Pie // plant-based; vegan; gluten-free; soy-free; refined sugar-free // makes one 9" or 10" pie //

    Crust: 

    • 1 cup walnuts or pecans
    • 1 cup rolled oats, GF if needed
    • 2/3 cup soft medjool dates, pitted (if yours are a bit firm, soak them in hot water for 5-10 minutes, and drain throughly; they need to be soft to bind the crust)
    • 1 TB virgin coconut oil, melted + a bit more for greasing pan
    • 1/2 tsp cinnamon
    • 1/4 tsp sea salt
    • 2 strips of parchment paper for lining pie pan (optional, but recommended to help prevent sticking)

    Filling:

    • 1 cup raw cashews, soaked overnight or for 1 hour in hot water
    • 2 cups (or 1 15-oz can) pumpkin or squash puree, not pumpkin pie mix 
    • 6 TB virgin coconut oil, melted
    • 2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/2 tsp ground dried ginger, or 1/2" hunk fresh ginger
    • 1/8 tsp ground cloves
    • 1 tsp molasses
    • 2 tsp vanilla extract
    • 1/4 tsp sea salt
    • 1-3 TB plant-based milk, to help blend if needed

    Whipped Coconut Cream:

    • 1 can coconut cream*, refrigerated upside down, until firm
    • 1-2 TB maple syrup
    • pinch sea salt
    • optional: a glug of cognac, brandy or rum, or vanilla

    *the coconut cream CANNOT have guar gum in it; Trader Joe's has carboxy methyl cellulose, and still whips, FYI. For an entertaining, yet sad picture of the results, see last picture at bottom of this post! :D

    1. Make the crust: in a foor processor, pulse the oats, nuts, cinnamon and salt until medium-fine texture. Add the coconut oil and the dates, and pulse until it all comes together into a sticky ball. To know when you've processed enough, squeese a bit of the mixture in your palm-it should stick together. 

    2. Cut two wide strips of parchment that cover the width of the pie pan. Grease the pan, and then lay the strips of parchment accross in an "X". The coconut oil that you greased the pan with will help these stay in place. Oil or lightly wet your hands, and scoop crust mixture into pan. Distribute it evenly, and pat firmly into the pie tin. Use the underside of a measuring cup or a glass to help even-out. You want the crust to be firmly pressed in, but not too firm so that it becomes too compact so it doesn't come out easily when sliced (but if that DOES happen, you'll have the parchment strips to help coax pieces out).

    3. Bake the crust for 9-12 minutes, until it is fragrant and golden. Take crust out to cool while you make the filling.

    4. Make the filling: combine all the ingredients in a blender, and puree until completely smooth. Taste and adjust spices as desired. If using a conventional blender, it may take 3-5 miutes for the mixture to blend to complete smoothness. Scrape down the sides as needed. If the mixture is too thick to blend, then add a few TB of plant-based milk or water. Once smooth, simply pour into the baked and slightly cooled crust. Smooth out, and then refrigerate for at least 4 hours, up to 2 days ahead of time. Pie can be frozen whole or in slices, wrapped tightly in plastic wrap and put into another container to prevent freezer burn.

    5. Slice straight from the fridge, or freezer. Pie is easiest to slice when cool, but you can let it warm up as you see fit. Top with whipped coconut cream, and enjoy!

    To make coconut whipped cream: open the coconut cream as you had it in the fridge (open the bottom of the can!). Empty the watery contents into a jar, and reserve for a smoothie. Scoop out the thick, cold coconut cream into a large bowl, or the bowl of a mixer. Mix with a whip attachment (or just with beaters), until light and fluffy. Beat in the maple syrup, sea salt and booze if using. Can be whipped a few hours ahead of time, and placed in the fridge. Re-whip a touch with a whisk right before serving if your coconut whip deflates while sitting. 



    Crust: this is the texture of the oats and nuts that you'll want to aim for. Not too coarse, or else the mixture won't stick, and not too fine or the excess oils released from the nuts will make this too...well, oily, and like nut-butter.In with the *soft* dates (if they aren't soft, soak in hot water for 5-10 minutes, and drain thoroughly). Pulse until you have a mixture that sticks together when squeezed in your palm.Ok, now prep your pie dish by laying 2 strips of parchment cross-wise in a coconut-oiled pie dish (this is an extra precaution for if your pie crust sticks and you cannot manage to get pieces out! Simply lifting up simultaneously on the parchment flaps will get the pie loosened for easier cutting if the crust sticks).Ok, now pat the crumbly crust mixture into the dish, getting it as even in thickness as you can muster. I like to oil or wet my hands a bit to prevent sticking. To finish the edges and make it all even-like, use the bottom of a measuring cup or a glass...lightly oil or wet that, too! Sticking=the devil.Bake at 350F for 9-12 minutes, or unti fragrant and just starting to turn dark brown around the edges.Ok, while the crust bakes, get on with the filling! I love this part. The filling stuff! Simply throw (ok, not throw, gently pour/scoop/etc) into a blender, and....blend until completely smooth! It took me about 2 minutes in my Vitamix, but when I used a conventional, it look me about 5 minutes. Scrape down the sides of the blender container as needed. Taste, and adjust sweetness and spice. This filling. So. Beautiful! The color gets me everytime. Just makes you want to smile, and shove your face in it. Right? Ok, now this is the part where you can diverge into pudding (place into a bowl and chill), freezer "fudge" (into a lined 8x8" pan and freeze until firm enough to cut into chunks) or carry on as pie! We'll make pie. So, scoop into the baked crust, smooth, and chill for at least 4 hours, up to 2 days ahead of time (just cover it so it doesn't dry out on top!). Slice into whatever size pieces you'd like, whip some coconut cream, and serve! Highly recommend enjoying a piece for breakfast with hot coffee or tea. So rich. So decadent. So not like your traditional pumpkin pie, but so delicious and full of pumpkin and spice! I love it. I hope you do to! If you do make it, let me know how it goes! Cheers and happy (early) Thanksgiving!ps: this is how whipped coconut cream looks WITH guar gum (lesson learned for you-don't repeat my mistakes!)

  • Happy Halloween + Chocolate Buckwheat Granola

    Happy Halloween!! I hope everyone is either carving pumpkins (we did for the first time in a loooong time), drinking lots of cider (spiked with bourbon/whiskey if needed), and soaking in the last day of October. What month! It flew by. That is scary. Kinda like how today should be!! Boo!

    I am taking the morning off from school. First, I'll be having a breakfast with my bestie: pancakes, mimosas, homemade hashbrowns if I am ambitious enough/can convince my boyfriend to peel and grate the ptoatos, bloody Mary's for those who like tomato juice (i.e. not me), coffee, etc...you know the drill. I'll probably make a scary green smoothie, too, cause that's how I roll. After that, we'll be hauling our full bellies to the Badger game!! My friend, Shannon, is usually awesome enough to drag my sorry bum to a home game once a year. She rocks at school/Wisconsin spirit, I do not. But, I will be wearing a cute vintage red sweater....so that counts right? Go Badgers!! After the game, I'll be doing some sort of movie marathon and stuffing my face with chili and cornbread with my boyfriend. I mean, it is a holiday....

    I wanted to share this super tasty, excuse-to-eat-chocolate, crunchy and great-for-you CHOCOLATE granola today. It seemed like the right thing to do, on a holiday that is usually full of candy. Not that there is anything wrong with that on a day like today, but maybe give your body some lovin' with some nourishing and tasty granola while your at it. This granola does contain sugar, but hey, you're already eating granola...so live a little. I am usually a purist when it comes to granola, but the strong cocoa or cacao powder really needs a sweet backdrop to shine. You may be able to use more liquid sweetener, but be careful, as it may burn due to its higher fructose content (especially agave and honey!)...and as you may have guessed, this granola is already dark, it is hard to tell if it has burned. If you do substitute the sugar for a liquid sweetener, I'd love to hear about it!

    This stuff is SUPER easy to throw, erm, mix together! To make it even more speedy and reduce dishes, I used the weight measurements for most of the ingredients (but feel free to use your volume measures if you don't have a kitchen scale, both are included!). I initially planned to send the lot of it to my sister for her birthday last week, but decided against it. I thought some gluten-free and vegan brownies, choc full of walnuts, dark chocolate and topped with Maldon were a better brithday treat...no? Well, at any rate, the hardest part about this recipe is waiting for it to bake. 

    ps: this stuff would still make a great gift. Pour some in a jar + ribbon + label = insta gift!! 

    And the BEST part? You get chocolate milk after you eat a bowl of this stuff! Kinda like a hippy-dippy version of Cocoa Pebbles! I enjoyed my first bowl with a fresh batch of homemade almond milk, but do your thing, and use whatever type of milk is your jam. The original recipe is from Sarah over at My New Roots. I recently picked up her book for a gift for my sister, and after reading through the copy I shipped to her, I HAD to order myself one! So glad I did, because that book is amazing, and full of creative, delicious looking recipes. I can't wait to use it more!!

    So happy Halloween, or just Saturday. Enjoy your day, and revel in October's last stance! Happy Granola'ing!!!

    Notes: as mentioned, this recipe does contain cane sugar. Feel free to experiment with liquid sweetner, but be cautious of burning. Indeed, this granola is dark, so you'll want to keep a close eye on it and taste it towards the last 10 minutes of baking, as Sarah mentions in the original. The buckwheat groats are NOT kasha. Kasha=toasted buckwheat, raw buckwheat groats=raw not toasted buckwheat groats. Get the latter, not the former, since you're toasting your own! Look in the bulk aisle of a well-stocked grocery store, co-op or Whole Foods. And please don't skip them, their crunch is integral to this recipe, and they are super good for you and your digestive system! To help boost the fiber even more, and lend binding power, I added 2 TB ground flax seeds. After munching on the finished product, I could see replacing chia seeds with ground flax entirely, but up to you. To also help bind this stuff and make it more easy to digest, and other granolas, I always process a portion of the oats and all the nuts in my food processor for a few seconds. Feel free to not do this, and stick to the original's recipe instructions, but I find that the final granola is so much more aromatic and delicous if I give some of the hearty ingredients a quick blitz in the food pro. And last, but most importantly: I had to resist the urge to throw in some chopped super-dark chocolate or even some high-quality chocolate chips. I suggest you strongly consider doing this...or just add some of your favorite dried fruit as you eat it. Noms all around!



    Chocolate + Buckwheat Granola // plant-based; vegan; gluten-free; soy-free // makes about 8 cups of granola //

    • 3 cups (300g) gluten-free rolled oats 
    • 1 cup (200g) buckwheat groats (not kasha, see note above)
    • 1 1/2 cups (65 to 80g) shredded or flaked unsweetened coconut (I used finely shredded, but the big flakes work too)
    • 1 cup (125g) hazelnuts, walnuts, almonds, pecans, or combination thereof (I used 50:50 hazelnuts:walnuts)
    • 1/4 cup (30g) chia seeds (or sub with ground flax)
    • 2 TB (15g) ground flax seeds (optional, don't add if you use 1/4 cup ground flax above)
    • 1/4 tsp sea salt
    • 1/4 tsp cinnamon
    • 1/4 cup organic cane sugar, sucanant, or coconut sugar
    • 1/3 cup maple syrup, agave or honey
    • 1/3 cup melted virgin coconut oil
    • 1 tsp vanilla
    • 1/2 cup (120g) raw cacao powder (I used this one) or good quality cocoa powder (either Dutched/alkalized or natural would work here)
    • Optional Add In's Post Bake: dried fruit, like cherries or cranberries or apricots would be delish, or even some extra dark chocolate chunks or chips. Note: I like to add my dried fruit as I eat granola, not mix in the entire batch as it tends to dry out and get too chewy for my taste. 

    1. Preheat oven to 350F. Line a large baking tray with parchment. In a small bowl or sauce pan, melt the coconut oil in the microwave or stove. Stir in the sugar, liquid sweetener, sea salt, cinnamon, vanilla and cocoa/cacao powder. Stir until completely smooth and set aside.

    2. Measure or weigh out the nuts and half of the oats into the bowl of a food processor. Pulse a few times to break up the nuts and oats until you have medium pieces. Dump into a large bowl, and measure or weigh out the remaining ingredients.

    3. Pour the wet chocolate mixture over the dry mixture, and stir well to combine. Taste, adjust cinnamon, sea salt and sweetness if desired.

    4. Dump onto prepared baking tray, pressing down firmly with your hands or the mixing tool you used. Bake for 20 minutes, give it a good flip/stir, and firmly pat back down onto the sheet using your stirring tool. Bake for another 10-15 minutes, stirring a few times during these last minutes to ensure the granola isn't burning by tasting it and smelling. Once done, shut the oven off, crack the oven door at least half-way, and allow the granola to sit undisturbed (I like to let it sit overnight-I keep it in the oven to allow the residual heat to firm it up and to also keep it out of my sight to avoid eating a ton of it out of the oven-you can also cool it on a cooling rack). The granola will firm-up and get more crunchy once cooled. Break up and store in an air-tight container. Lasts for a few weeks at room temperature, or for up to 3 months in the freezer. 



    With everything in your pantry now in this granola, you can feel like a superhero! A granola superhero. Boom!I always pulse half the oats, and all of the nuts for my granolas. I really love the texture, and find that the final granola is much more aromatic and well...nutty!

    The chocolate goo holding this stuff together. Mmmm...chocolate goo....Everything all mixed, ready to bake. This mixture itself tasted pretty rad.

    Ok, now using the mixing tool or your hands, pat the granola down firmly onto a parchment lined baking sheet, and bake! Taste towards the last 10 or so minutes of baking, to make sure this stuff isn't burning.And after baking! This stuff smells like a brownie baking. No joke.Put into an air-tight containe or jar, and enjoy! With homemade almond milk, this was truly a hippy-dippy spin-off of cocoa pebbles. Yessss!And chocolate milk after!And plenty more for later!!!

  • Pumpkin Pie: Two Classic Recipes

    As I mentioned earlier in the week, my grandma was a liar. Your grandmother probably is too. Juuust kidding. That was to get your attention!

    Now that I have it, let's talk about pumpkin pie. Traditional pumpkin pie is made with custard: a creamy, dense base of eggs and milk. The proteins from the eggs lend stand-up properties, while the fat and flavors from the milk make the custard sweet and rich. The lecithin (an emulsifier) present in the egg yolks make the filling satin-smooth, save any gritty bits or fibers present from the pumpkin/squash puree. Side note: some people like that sort of texture in their pumpkin pies!So, how do we replicate a custard, plant-based style? We rely on another type of suspension (truly a colloid) or gel: a starch-based gel. Now, this could get complicated...but it is pie, so I won't make it so. Essentially, I am telling you one thing: you will get close to the classic custard texture, but you will not mimic it 100% and fool your grandma. A starch-based gel has very different properties than a protein-based gel.

    But fortunately, our starch-based gel is still delicious. Creamy, smooth, thick, and flavorful. All without dairy or eggs. Topped with your favorite whipped cream, either one of these is sure to satisfy a hankerin' for pumpkin pie. I really hope you try either version...I did a lot of baking, and WE did a a lot of pie eating for you! 

    Our plant-based "custard" secret weapons:

    • Arrowroot Starch: provides the primary gel structure; it forms a semi-ridgid gel, thickens the filling upon heating (starch gelatinization), and provides stand-up properties.
    • Coconut Cream: Provivdes air and lift. Eggs, when mixed into traditional filling, help increase viscosity of the custard, and while mixed, help trap air for slightly lighter filling.
    • Soaked Raw Cashews: lends fat and a nutty "cooked" flavor that cooked/baked milk takes on. Helps shorten the firm starch gel structure, leaving you a beautifully creamy and tender filling. 

    So if I haven't sold you on this "starch based gel pumpkin pie", I really urge you to try it for yourself. As I mentioned, I have tested TWO recipes several times, and have had two (unofficial) taste testers for each. The verdict:

    • Version 1: very tasty, but a firmer, ridgid texture. However, not as firm as traditional pumpkin pie. Spices are strong, to which I suspect is the lower fat content since fat helps dampen the impact of flavors and spices. Great cold and room temperature, but room temperature is softer if you like that texture better.
    • Version 2: again, very tasty; texture is less ridgid, and more "voluptuous" thanks to the addition of both cashews and coconut cream, and slightly less arrowroot. The added fat from the cashews and coconut helps replace some of the stand-up properties of the starch in the finished filling, leaving you with a firmer but more tender "custard". The flavors and spices are warm, not overpowering. The color is more opaque, more like the traditional pumpkin pie. The texutre is still soft and pudding-like at room temperature, but firms once chilled. 

    In sum: both get darn close, with version 2 coming in slightly closer. If you do not like or cannot eat cashews, then version 1 is still an incredibly tasty contender. If you cannot consume coconut, feel free to substitue the 1/4 cup with 1/2 cup of your favorite unsweetened plant-based milk, leaning more towards a  organic soy-based one as it has more fat and protein for a firmer filling. But, almond milk works well, too.

    And now, for the crusts:

    • Traditional Style: cut-in-solid fat type, using virgin coconut oil, was what it always is: tender, flakey, but substantial enough to stay firm, even without a blind-bake. Best when you plan on serving the pie sooner, rather than later, as it gets soggy after a day or so. In addition, it requires a chilling period, as all traditional pastry for crusts do. However, can be made a few days ahead of time and stored in the fridge until you are ready to roll. I love using the crust in fruit-based  pies (exhibit A and B). 
    • Melted Fat & Plant-Based Milk Style: overall a more "rustic" texture, much more crispy, and held up to the moisture in the filling for 2 whole days, making it ideal for serving the next day. In contrast to the traditional style, you can roll out this one immediately, no chilling required or recommended, although it is a bit fragile to handle. 

    So, you pick your ideal filling and crust. MY FAVORITE??? I'd have to go with the traditional crust and filling option #2!!

    Don't forget the whipped cream, coconut or otherwise! Happy Pumpkin Pie'ing! If you do make any of these combinations, I would love to know how it went!! 



    Pumpkin Filling Option 1 // plant-based, vegan, soy-free option, nut-free option // makes 1 9" or 10" pie //

    • 2 1/2 cups pumpkin or squash puree, homemade or canned
    • 1/4 cup coconut cream or 1/2 cup plant-based milk of choice (using a soy-free milk if desired)
    • 1/2 cup organic sugar of choice, like white, brown, coconut or sucanant
    • 3 TB arrowroot starch 
    • 2 tsp molasses 
    • 2 tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger, or 1/2" hunk grated fresh
    • small pinch cloves
    • 1/4 tsp sea salt
    • 2 tsp vanilla 
    • 1 TB bourbon (optional, but very tasty)

    Traditional Cut-In-Solid Fat Crust // plant-based, vegan, soy-free option, nut-free // makes enough pastry for TWO 9" or 10" pies //

    • 2 1/4 cups whole wheat pastry, unbleached all-purpose or spelt flour, or any combination thereof
    • 1 tsp sea salt
    • 1 TB sugar 
    • 1/2 tsp cinnamon (optional)
    • 1/2 cup virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 1/2 tsp apple cider vinegar or other vinegar
    • 5-7 TB ice water, or very cold water

    1. Make the pie crust (can be made up to 3 days in advance, or frozen for up to 1 month): Sift the flour, salt, sugar and cinnamon in a large bowl. In small spoofuls, drop the coconut oil over the dry ingredients. Place in the fridge for 10 minutes to firm the fat up again. While waiting, prepare ice water and get vinegar. Once fat has firmed up, cut the fat into the flour using a pastry cutter or fork. You want medium-small pieces, think pea size. Add the water, starting with 5 TB, and all of the vinegar. Cut the water into the dough, adding more by the TB until you can squeeze the pastry togeter into a mass that sticks together but is not sticky/wet. In the bowl, form pastry into a disk, cover with a tea towel and let sit in the fride while you prep the filling. Or, you can wrap the pastry tightly in plastic wrap and place in a storage bag, and chill it for a few days, or even freeze it for up to 1 month.

    3. When you're ready to make the pie, preheat oven to 450F. Make the pie filling: mix the sugar and the arrowroot together with a whisk in a large bowl. This helps prevent the arrowroot from clumping together. Add the remaining ingredients, whisk until smooth, and taste for spices. Adjust as needed. Alternatively, add everything into a blender, and blend until smooth. If you like more texture to your filling, and still want to blend it, simply reserve 1 cup of the pumpkin puree to mix in after you have blended the filling (that is my favorite method)

    4. To roll out the pie pastry, be sure that it is not too firm from chilling in the fridge. If it is, allow it to sit for 10-15 minutes until you can easily roll it out (alternatively, thaw frozen pastry overnight in the fridge, and allow it to sit for 10-15 minutes at room temperature once thawed). Cut the dough disc in half (freeze the other half or use for another pie). Use plenty of flour to help prevent sticking. Pick up and rotate the pastry as you roll it out every few passes of the rolling pie to re-flour if it is sticking. Roll about into a ~12" diameter circle (or large enough to have a 1" overhang on a 9" to 10" pie dish). Fold the pasty into quarters or roll-up on the rolling pin, and place into pie dish, gently coaxing it into place. If a tear happens, simply patch it up or press together again when the pastry is in place. Trim, or patch pastry in place if necessary, around the edges for a 1" overhang. Turn the 1" overhang under, and crimp as desired.

    5. Fill the pie crust with the pumpkin filling. Gently tap the pie on the counter to get rid of any air pockets. Smooth out top with a spatula or spoon. Bake for 15 minutes at 450F, then for 35-40 additional minutes at 350F. If the crust is browning too much, simply shield it with tin foil or parhment. The filling will be firm, but may wiggle just a bit when moved. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last for 4 days, covered in the fridge, but crust will get a bit moist over time. 


    Fat + Flour = Crust Power!The pastry, with just enough water to hold it together.Roll, fit and crimp. I really like using a scissors to trim excess pastry.Now, mix the filling. Taste it, too. No one likes an under-spiced pumpkin pie.Pour into crust, no pre-baking required. Bake, admire how awesome your kitchen smells, and contemplate whipped cream toppings.

    Pie for breakfast = breakfast of champions. With extra whipped coconut cream, please!!


    Pumpkin Pie Filling Option 2 // plant-based; vegan; soy-free // makes 1 9" or 10" pie //

    • 2 ½ cups pumpkin puree
    • ½ cup raw cashews, soaked, drained and rinsed
    • ¼ cup coconut cream
    • ½ cup organic sugar of choice, like white, brown, coconut or sucanant
    • 2 tsp molasses
    • 1 TB agave, maple syrup or honey
    • 2 TB arrowroot powder 
    • 2 tsp cinnamon
    • ½ tsp ground ginger or ½” piece fresh, grated
    • ¼ tsp freshly grated nutmeg
    • pinch cloves
    • ¼ tsp sea salt
    • 2 tsp vanilla
    • 1 TB bourbon (optional)

    Quick Crispy Spelt Crust // plant-based; vegan; soy-free; nut-free // makes one 9" or 10" pie crust //

    • ¾ cup spelt flour (I use Bob's Red Mill)
    • ¾ cup whole wheat pastry flour OR other flour of choice
    • 1 TB ground flax seeds
    • 6 TB virgin coconut oil OR a 50:50 ratio of virgin coconut oil:Earth Balance (use soy-free Earth Balance if desired)
    • 6 TB plant-based milk (use a non-soy milk if desired)
    • ½ tsp sea salt
    • ½ tsp apple cider or coconut vinegar
    • 1 TB white sugar, brown sugar or sucanant
    1. To make the pie crust, sift flours, sea salt, flax seeds, sugar together. Melt the milk and coconut oil together, and then add to the flour mixture. Stir briefly, but make sure everything is mixed well.
    2. Allow pastry to sit for 5 minutes. Then, roll out as any pie crust, following the directions for the traditional pie crust above. The pastry for this crust will be more delicate, and can stick to the rolling surface so be sure to use plenty of flour to help roll the pastry out.
    3. Although I do not recommend chilling the pie dough in a disc as the traditional crust as it gets too firm, you CAN chill in the fridge once in pie plate, up to 1 day ahead of time, covered tightly with plastic wrap to prevent drying.
    4. When you are ready to make the pie, preheat oven to 450F. Make the filling by adding everything into a blender, and pureeing until the cashews are completely smooth. If you want more texture to the filling, simply reserve 1 cup of the pumpkin puree ad stir it in after pureeing the filling. That is my favorite method to use! Taste the filling, adjusting spices if necessary.
    5. Pour the filling into the prepared crust, tap on the counter one or two times to get rid of air bubbles, and smooth the top out with a spoon or spatula. Bake for 15 minutes at 450F, and then for another 35-40 minutes at 350F. If your crust is getting too brown, simply shield it with tin foil or parchment. The filing will be soft, and may wiggle a bit. Cool the pie completely on a cooling rack for a few hours, and then in the fridge for up to overnight, at a minimum for 4 hours. This allows the filling to set completely. Slice and serve with your favorite whipped cream. Pie will last up to 4 days covered in the fridge, with the crust getting only slightly less crispy.

     Crust time: simply sift, mix and roll. No chilling required for this one. Mix it all up...being gentle, don't over mix or else you will have a tough crust.Crust purists would prbably sneer at you now, but eh...whatever.This crust is a bit more delicate than others, so just be gentle, use enough flour to prevent sticking, and when in doubt, just patch up any holes or tears that happen. Gingerly put into your pie pan, trim the edges, fold under and crimp.Ok, now onto the filling! Our secret weapons: soaked cashews and coconut cream!I put 1 cup of pumpkin puree in a bowl, and then everything else in a blender to puree. I did this to keep some texture to the filling.Puree until smooth...this took me about 2 minutes in a Vitamix, but let your blender run as long as you need to. Your neighbors may hate you, buuuut pie!Mixed with the other 1 cup of pumpkin puree.Pour into prepared pie shell, tap on the counter to rid any air bubbles, smooth out and bake!You're well on your way to pie...it should smell like autumn-spice heaven, and give any stupid pumpkin spice latte a run for it's money.After you've let the pie cool and set, you can slice and enjoy! Pie for breakfast, as I already stated, is pretty much the best thing on a chilly fall moring. With hot coffee, of course.Enjoy!

  • Homemade Pumpkin Puree

    The leaves are turning colors, the air is crisp, my fruit bowl is full of Honey Crisp and Spartan apples (need to do something about that...), and there are squash/pumpkins scattered around our apartment. That meant only one thing this past week: it was time for pie. Pumpkin pie.

    At first, I was going to go present to you a post all about 1) how to make your own pumpkin puree and 2) how to make a delicious, scrumptious, perfect plant-based pumpkin pie, complete with a coconut oil crust. I have two filling options and two crust options to share with you, both yielding a perfect plant-based pumpkin pie.

    However, as I typed the post out, I realized that it was going to be a BEAST. A pumpkin beast. So, this week, I present to you two installments: 

    • First: how-to make your own pumpkin puree    

    and....

    • Second: how-to make your very own, shove-you-entire-face-in-it-because-you-made-it-yourself plant-based pumpkin pie. It tastes amazing, has a texture very similar to the traditional pumpkin custard pie, and is full of those autumn spices that we all know and love.

    **Disclaimer: both versions of the classic pumpkin pie were tested not once, not twice, but three times. Each trial was tested and approved by at least 2 pumpkin pie taste testers, professionals in the realm of traditional pumpkin pie eating. Later in the season, I will share with you another version that has been approved by my dairy-farming family members. Yeah, it is that great, and a real show-stopper.**

    I love pumpkin pie. However, did you know that there is a secret among the old-skool bakers? The sneaky grandmas? Maybe even your parents? Well, I'll save you a childhood of lies (that is a bit dramatic!), deceit and folly: your pumpkin pie, the best one you've ever tasted, is made from squash. Yep-squash. Technically, pumpkin is squash, but I am talking about what we know as squash: butternut, kabocha, butterkin...a dense, sweet, intensely orange, not-too-stringey squash variety works wonders in a pumpkin pie. Why? Well, did you ever purchase a "pie" pumpkin and have it turn out to be too stringey, fiberous or not sweet enough? There is your answer. Legit squash is a fail-safe: always dense, sweet and never stringey. 

    My grandma...she is so sneaky...she had been using her homegrown butternut squash in her pies for years. YEARS. before my mom broke the news to me and my sister. I still remember that day: I was young, we were baking pies together, and my mind was blown. Squash? Ew. At the time, I hated squash. But after I tried that squash pie the next day, I knew my grandmother's secret: Perfect pumpkin pie=butternut squash pie. Still delicious, with a scoop (ok, ok...mound) of real whipped cream on top. I was in heaven as a kid, right there. The sweet, dense spicy pie contrasting with the cool, creamy, rich whipped cream. Today, a high-quality can of coconut cream with a touch of maple syrup, whipped to perfection, makes for a perfect topping for the perfect plant-based pumpkin pie. 

    Really, I should have known: she never grew pie pumpkins...only squash....silly me. Silly pumpkins.

    Making your own pumpkin or squash puree is SO. EASY. It is a perfect task for a weeknight that is chilly, or do it over the weekend. The canned stuff is great for in a pinch-but if you have the time, roast a few sugar/pie pumpkins and butternut squash (kabocha and butterkin work too), and puree the sweet, bright-orange flesh for a real treat for your next pie, loaf of pumpkin bread, soup, or even homemade pumpkin spice latte (yes, I did say that).

    Keep your eyes on the prize: PIE!!! 

    The pumpkin puree will keep for 1 week in the fridge in a covered container, or freeze it for a few months. I like to portion mine out into 16oz (~2 cups) portions, enough for a pie, in bags, label it (I forget everything) and freeze it for future pumpkin needs. Be sure to squeeze our the air when you do freeze to prevent freezer burn. Totally worth it. So do it. Now!!



    Pumpkin Puree // yield depends on how many pumpkins or squash you roast, and how big they are // plant-based; vegan; soy-free; nut-free; gluten-free; oil-free option //

    • Pie Pumpkins or Butternut Squash (or other variety of dense, sweet squash, like Kabocha)
    • Olive or other neutral cooking oil (optional, but helps prevent occasional sticking)

    1. Preheat oven to 350F. Line a large sheet tray with parchment. Cut the stem end or remove the stem from the pumpkin, cut in half the down the stem end, and scoop out the seeds and pulp (save those for making roasted pumpkin seeds if you like).

    2. Lightly oil the insides of the pumpkin (optional, but helps prevent occasional sticking), place cut side down on the parchment, and roast until tender. This depends on your pumpkin and oven. It took me about 1.25 hours. The pumpkin should be easily pierced with a fork when it is done. Take the cooked pumpkins out, and allow to cook as-is on the tray until they can be handled, about 30 minutes up to overnight.

    3. When cool, simply peel off the skin or scoop the flesh out. Puree to desired smoothness in a blender or food processor or with an immersion blender. Store in the fridge or freeze in desired quantities until you want to use it. 



    First things first, find a pumpkin...or squash, or two or three. I roasted 2 larger pie pumpkins, and got about 8 cups of puree. I would suggest you roast at least 2 at a time to make this process worth your while. It is worth your while...because pie!!Next, be-head the pumpkin, and carefully chop in half down the stem end.Ta daaaa!Scoop out the goop and seeds, reserving the seeds if you wish to roast them later.Ok, now plop cut side down on a lined baking tray and if desired, *lightly* coat with a neutral cooking oil. I used olive oil. This helps prevent the pumpkin from drying out and also sticking to the sheet, but is not necessary.Bake for 1 to 1.5 hours, or until a fork is easily poked into the pumpkin or squash. Allow to cool until you can safely handle them, and either scoop the flesh out OR simply peel the skin off. Puree in a blender, food processor or with an immersion blender. Now, you're ready to make a pie, or use this puree in any recipe that calls for pumpkin puree: bread, muffins, soups, hummus/dips...pumpkin galore! 

    Or, simply portion it out and freeze it for a few months.


  • Vanilla Bean & Ginger Peach Pie (With Vegan Coconut Oil Crust)

    Hello! Wow! Summer is flying by...much to my dismay. I am sure you're probably bummed about it too...but what better way to get our positive mindsets in gear for the REST of the season? PIE! And not just any pie. No...no, this has to be special. One that comes just once a year, when the season is right. When you have just discovered that jar of untouched, unopened vanilla beans in your pantry, and 7 perfectly ripened peaches in your fruit bowl. This summer pie is vanilla bean peach pie, spiked with fresh ginger. Yesssss!

    Is there anything more summery than peach pie with a scoop of vanilla ice cream? The smell of peeling peaches reminds me of my grandma's homemade canned peaches. Sugar, water and peaches with a bit of cooking/canning magic. Wisconsin grandmothers know how to capture the flavor of summer like pros. And on that note, I am really excited to can tomatoes with her this year!

    Yep-I did say peeling peaches. How to peel a peach? Easy: score an "X" into the bottom of the non-stem end of the peach (see picture below), dunk into simmering water for a few minutes, transfer to ice water to shock and shrink the skin, and then peel away the skin by starting at the corner of the "X" you made. You can do it. Totally worth it. 

    This pie calls for perfectly ripened peaches, some sugar, vanilla beans, lemon, ginger, cinnamon, a pinch of salt and tapioca starch for thickener. This heavenly filling is piled into a lovingly crafted coconut oil crust (or seriously, use whatever crust you like! I love this all-butter one from Deb at Smitten Kitchen). Top with your favorite lattice or just cover with the second slab of pastry, remebering to poke in some vent holes to let the pie breathe and juices thicken. And yes, if you are wondering, pies do breathe. 

    Serve this juicy, summery mess with your favorite ice cream or a dollop of freshly whipped WI cream (please, promise me you won't use that canned crap, ok? And you better double promise to not even dare use that nasty stuff in the blue tub!!). As I professed in my other favorite summer pie post (here), I love Luna & Larry's coconut ice cream in vanilla. It is non-dairy, but is seriously so creamy and rich that you don't even think twice about traditional ice cream when you're eating it. Whatever-your call! Just get on this pie thing...now!

    Note: don't have a vanilla bean? No sweat. Just use 2 tsp of vanilla extract. Don't like ginger? Leave it out! You can certainly substitute dried ginger for the fresh, just be aware the flavor won't be as zingy and fresh. Tapioca starch? Grind tapioca pearls of any size to a fine powder in a spice mill or coffee grinder. I do not like the texture of cornstarch or flour to thicken pies, as I find they take on a slime-y element. In addition, neither are freeze-thaw stable or stand-up to acidic fillings when heated. So get on that tapioca train! And lastly, the pastry recipe can accomodate up to an 11" double crust or lattice topped pie; simply bump up your peach filling by adding in an additional 2 or 3 peaches if making the larger pie.



    Vanilla Bean & Ginger Peach Pie // plant-based; vegan; soy-free; nut-free // Makes 1 9" double crust or lattice-topped pie //

    Crust:

    • 1 recipe coconut oil pie crust, or your favorite homemade pie pastry (see my recommendation for an all-butter pastry above) *I used 50:50 ratio of whole wheat pastry flour and organic all-purpose unbleached for this pie, but feel free to use what you wish, including spelt flour. I also added 2 tsp of coconut vinegar to this batch, and really loved the pop of flavor it gave the pastry (you could also use apple cider or plain vinegar if desired).
    • 2-3TB Almond milk or other milk for brushing top before baking

    Filling:

    • 7-8 medium-large ripe peaches
    • 1/2-3/4 cup brown sugar, coconut sugar or sucanant (bump this up to the 3/4 cup if you like a sweeter pie)
    • 2 TB tapioca starch 
    • 1-2 TB lemon juice
    • 2 tsp cinnamon
    • 2 tsp freshly grated ginger (or 1 tsp dried ginger)
    • vanilla seeds scraped from 1/2 vanilla bean (or 1-2 tsp vanilla extract)
    • pinch sea salt

    1. Prepare the crust as described in this post. 

    2. When ready to bake the pie, preheat oven to 425F. Get on with the filling by peeling the peaches: bring a medium/large pot of water to a simmer. Score each peach at the non-stem end with an "X", each score being about 1.5" long. Place into simmering water for 2-4 minutes, until the "X" starts to open just slightly. Scoop the peaches out into a bowl of ice water, and allow to sit for a few mintues to cool and shock the skin. With a pearing knife and your fingers, start at a point were the two lines of the "X" meet, and peel the skin away from the peaches. 

    3. Score the peeled peaches in half, and gently twist to get into 2 halves. Take the pit out using the paring knife to help. Cut each half into 5-6 wedges. If your peaches are not free-stone (i.e. they won't come apart...cling stone??!) simply pry in half and do your best at getting the pit out. Doesn't have to be perfect, and peach chunks/cubes work just as well as slices in the filling.

    4. Toss the peaches with the filling ingredients. Plop into the bottom pie crust. Lattice the top of the pie, or simply place the second layer of rolled-out pastry on top, allowing for a 1"-1.5" overhang, folding under and crimping as you desire. Poke a few vent holes in the top with a knife or fork. 

    5. Brush pie with almond milk or whatever milk you want for browning, and bake for 20 minutes at 425F. Turn heat down to 325F after that, and bake for about 35-50 minutes, or until the crust is brown and filling is bubbling throughout the pie. Allow to cool for 1 hour, or until ready to serve. This helps the juices cool and thicken, making for easy-as-pie slicing and serving.



     Start with the pastry. You know what to do! Reference my Srawberry and Rhubarb Pie post if you need some pointers with the coconut oil crust. I added 2 tsp coconut vinegar to mine this time and loved the results. Fat and flour...the start to something beautiful:

    Now, for peeling the peaches. Score the bottoms of the peaches, and then place into simmering water for 3-7 minutes, until the X's begin to open a bit. Plunge into ice water to cool and shock the skins. 

    Peel with the help of a paring knife and clean fingers...behold, naked peaches! 

    Slice in half, free the flesh from the pit with a twist (or just pry open with a paring knife if you don't have free-stone peaches...it is always a surprise!). Slice and/or dice into reasonable pieces:

    Add in the filling ingredients, including the vanilla bean and ginger:

    Mix mix mix...

    Plop into the pastry bottom:

    Top with a lattice, or just lay the other half of the rolled pastry down on the pie. Trim and crimp edges. Don't forget to poke some vent holes, with a sharp paring knife or a fork, into the double-crusted pie, if you go that route.

    Gingerly place onto a parchment lined baking tray and brush with almond (or whatever type) milk. Into a hot oven until bubbly throughout. 

    Admire your handy work...and allow this baby to cool for at least 1 hour to set-up those juices. After that, slice and serve away!

    And go back for seconds! Happy summer'ing!