Apple Ginger Breakfast Muffins

Apple Ginger Breakfast Muffins

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


Ingredients:

• 1 cup oat flour
• 1 cup gluten free flour (I used Bob's Gluten Free)
• 2 tsp xantham gum
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 2 ripe bananas
• 1/2 cup almond milk
• 1/4 cup apple sauce
• 1/3 cup brown sugar
• 1 tsp ginger juice
• 1/4 cup crystallized ginger, chopped
• 2 medium apples, peeled, one diced into small pieces and one chopped into 1/2" pieces

Instructions:

1. Preheat the oven to 350 F. 
2. In a large bowl, combine the flours, xantham gum, salt, baking soda, baking powder, and cinnamon.
3. In a separate bowl, mash the bananas and add the almond milk, apple sauce, brown sugar, and ginger. 
4. Add the banana mixture to the flour mixture and stir until just combined. Stir in the apples and the crystallized ginger. 
5. Line a muffin tin with liners and fill each one 3/4 full. Bake for 30 minutes. Remove from the oven and let cool 10 minutes before removing them from the pan. 

Savory Butternut Squash Soup

Several years ago, I asked my roommate if she had ever had butternut squash soup. Having grown up in the North, I wasn't sure which foods were commonly eaten in the North that weren't eaten in the South. She had not tried the soup before, but that did not stop her. We found a great recipe in a magazine that we both liked very much. Over the years, we have made some changes to customize it to our personal preferences, making it a bit thicker and more savory. Now we have a fall staple that we enjoy as long as our grocery store stocks butternut squash.

Savory Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Serves 6-8

Ingredients:

• 1 large bell-shaped butternut squash, peeled, seeded, and cut into 2" chunks
• 2 tablespoons olive oil
• 2-3 leeks, quartered and sliced into thin strips, and washed thouroughly
• salt
• 5 cups vegetable broth
• 1/2 tsp ground thyme
• 1 bay leaf
• Pinch of cayenne

Instructions:

1. Place squash in a microwave safe dish, cover and microwave until it is easily pierced by a knife, 15-20 minutes. Remove the squash from the microwave and set aside. If you don't like to use or don't have a microwave, you can toss the squash in 2 tbs of olive oil and roast on a parchment lined baking sheet at 425 F for 45 to 60 minutes. 
2. Heat the oil in a Dutch oven over medium-high heat. Add the squash, leek, and 1 tsp salt, stirring occasionally, until the squash starts to break down and a brown frond starts to form in the bottom of the pot, 10 to 12 minutes. 
3. Add half of the broth and loosen the frond by scraping the bottom of the pot. Add the remaining broth, thyme, bay leaf, and cayenne. Lower the heat to medium and simmer until the leeks are fully tender, 7 to 10 minutes.
4. Remove the bay leaf and process the soup in small batches. Return the processed soup to the pot and simmer to heat through. Add additional broth or water to thin the soup, if you prefer a thinner soup. Add salt and pepper to taste.

Spring Roll Samosas

We are always trying crazy combinations at my house! So we decided to fuse Asian and Indian cuisine in this oddly delicious meal. 

Spring Roll Samosas

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Yields 8 Spring Rolls

Ingredients:

Spices

• 1 tsp fennel seeds
• 1/2 tsp ground cumin
• 1 tsp ground mustard
• 1/4 tsp ground turmeric

Filling 

• 2 lbs potatoes (4 medium), cut into 1/2 inch chunks 
• 1 1/2 tsp salt
• 2 tbs olive oil
• 1 medium onion, minced
• 3 medium garlic cloves, minced 
• 1 tsp ginger juice
• 1/2 cup frozen peas
• 8 wanton rice wrappers

Instructions:

1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Combine the spices and set aside. Cover the potatoes with an inch of water and sprinkle in 1 tsp of the salt. Bring the water to a boil, then reduce to a simmer and cook the potatoes until they are tender, 12 to 15 minutes. Drain the potatoes and set aside.
2. Heat the oil in a large non-stick skillet over medium-high heat until shimmering. Add the spices and saute until they are fragrant, about 10 seconds. Add the onion and 1/2 tsp salt and cook until softened, 5 minutes. Stir in the garlic and ginger and cook for 30 seconds. 
3. Add the drained potatoes and cook until they brown around the edges, 5 minutes. Stir in the peas to combine.
4. Soak a wanton wrapper in a dish of water until softened, 15-20 seconds. Spoon some potato filling into the center of the wrapper, roll the wrapper and tuck in the sides. 
5. You can eat them now, but we prefer to bake them. If you want to bake the spring rolls, place them on the baking sheet and bake them until they are crisp and golden brown,  30-40 minutes. I topped mine with hot sauce, get creative and have some fun with them.

Late Summer Harvest Peach Breakfast Muffins

In an attempt to use up the last of my delicious peaches, I whipped up some hearty peach muffins. They are filling and healthy enough to be a grab-and-go breakfast option. 

Late Summer Harvest Peach Breakfast Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yields 1 dozen

Ingredients:

• 1 cup gluten free flour (I used 1/2 cup white rice flour, 1/4 cup brown rice flour, and 1/4 cup tapioca flour)
• 1/2 cup gluten free oat flour
• 1/2 cup gluten free old fashioned rolled oats
• 2 tsp baking powder
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup almond milk (or milk of your choice)
• 1 flax egg (1 tbs ground flax and 3 tbs water)
• 1/3 cup sugar or sweetener of choice
• 1/2 cup peach preserves (I used Polaner)
• 2 ripe but firm peaches cut into 1/2" cubes

 Instructions:

1. Preheat the oven to 350 F and line a cupcake tin with paper liners. Mix together the flax egg ingredients in a small bowl and set aside.
2. In a mixing bowl, mix together the gluten free flour blend, oat flour, oats, baking powder, cinnamon, baking soda, and salt. 
3. Pour the milk, flax egg, sugar, and preserves over the dry ingredients and stir until just combined. Then add the peaches and stir them into the batter. 
4. Scoop the batter into the cupcake tin and bake until a toothpick inserted in the center comes out clean, 18-20 minutes. After the muffins have baked, let them cool in the pan for 5-10 minutes before removing them from the tin.

Adapted from Pickles & Honey

Strawberry Basil Vinaigrette

It's been very hot here in the south these past few days, and as such, hydration is key! But you can only drink so much water. When it's especially hot, I like to opt for a light salad topped with fruit, nuts, seeds, and a light dressing. I felt like experimenting a bit with some fruit we had around the apartment, the result was this salad dressing.

Strawberry Basil Vinaigrette

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Makes about 1 cup 

Ingredients:

• 8 oz. strawberries
• 1 tbs fresh basil, chopped
• 2 tsp brown sugar
• 1 tsp apple cider vinegar

Instructions

1. Combine all ingredients in a bullet or food processor and process until smooth. Pour over your favorite salad. 
2. Store any extra in an airtight container in the fridge. 

Peach Polenta Upside-Down Cake (With Vegan Option)

It's almost the end of peach season down south, but I couldn't let it pass without making this cake one last time. Whenever I try to explain this dessert to people, I usually get some pretty odd reactions, as if the idea of a cake/cornbread was a little too far fetched. Luckily, the people who have tried it, have loved it, so give it a try and make up your own mind...I'm sure you'll love it too!

The original recipe called for loads of butter, sugar, and cream. I've lightened it up and adapted it to be gluten free and I've offered a vegan option. I have made it following the vegan substitutions several times and it is superb!

Peach Polenta Upside-Down Cake (Vegan Option)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total time: 50 minutes

Serves 8

Ingredients:

• 2/3 cup butter or apple sauce 
• 1/4 cup and 1/2 cup sugar
• 3-4 medium ripe peaches, skin on, pitted, and cut into 3/4" wedges
• 1 cup polenta or coarse yellow cornmeal
• 3/4 cup gluten free flour blend or all purpose flour(Bob's gluten-free, or your preferred blend, I used 1/2 cup white rice, 1/8 cup brown rice, and 1/8 cup tapioca starch) 
• 1 1/2 tsp baking powder
• 1 1/4 tsp salt (I prefer kosher for this recipe)
• 3 eggs or flax eggs (3 Tbs flax and 6 Tbs water, mix together and let rest 10 minutes)
• 1/2 tsp vanilla extract
• 1/2 cup almond milk, or milk of your choice

Instructions:

1. Preheat the oven to 350 F. Melt 3 Tbs of the butter, or heat 3 Tbs apple sauce in a 10" iron-skillet over medium heat, making sure to brush it up the sides of the pan. Sprinkle 1/4 cup suger evenly across the bottom of the skillet and cook until the sugar starts to turn a golden brown, about 3 minutes. Arrange the peaches around the outside of the skillet, then fill in the center of the skillet with the remaining slices. Reduce the heat to medium-low, and continue to cook until the juices are bubbling and the peaches begin to soften 10-12 minutes. Remove the pan from the heat.
2. While the peaches are cooking, combine the polenta, flours, baking powder, and salt in a bowl. Beat the remaining 8 Tbs butter or apple sauce and 1/2 cup sugar for 3 minutes. Add the eggs, scrape the bowl down, then mix in the vanilla and milk. Add the flour mixture to the bowl and mix until just combined. 
3. Drizzle the batter over the peaches and smooth out the top with your spatula. Bake until golden, and a tester inserted into the middle of the cake comes out clean 30 minutes. Let the skillet cool for 10 minutes, then run a knife around the edge of the pan. Quickly invert the pan onto a plate or cutting board and tap the bottom of the skillet to loosen the cake and peaches. Lift the skillet and reposition any renegade peaches. Cool slightly before serving. 

Adapted from Martha Stewart

Vegan Strawberry-Rhubarb Crisp

Today kicks off VeganMoFo! Day 1!!! I do not normally follow a vegan diet, but I have friends and family who do. Therefore, I accept the challenge of VeganMoFo and will post at least 20 vegan posts this month! I am so excited!!!



I was walking through the grocery store when I spotted some fresh rhubarb. I had always loved the strawberry rhubarb pies that were sold in the area where I grew up, but I had never experimented with rhubarb before. I decided that would not hold me back. I selected a few stalks of rhubarb, bagged them, bought them, and baked them. The result was this delicious little dessert!

Vegan Strawberry-Rhubarb Crisp

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Serves 6

Ingredients: 

Filling:

• 4 stalks of rhubarb, cut into 1/2 inch pieces
• 16 oz. strawberries, slices
• 1/4 tsp cinnamon
• 1/4 cup tapioca starch
• 1/2 cup sugar

Crisp:

• 8 oz ground almonds
• 1/2 cup old fashioned rolled oats
• 4 tbs brown sugar
• 2 tsp ground flax
• 1/2 tsp cinnamon
• 6 tbs applesauce

Instructions:

1. Preheat the oven to 375 F. 
2. In a large bowl, combine the rhubarb, strawberries, cinnamon, tapioca starch, and sugar, stirring to combine. Let the mixture sit while you prepare the crisp topping. 
3. In a separate bowl combine the almonds, oats, sugar, flax, cinnamon, and applesauce until just combined. Do not over mix. 
4. Pour the strawberry mixture into a square glass baking dish and bake the fruit for 10 minutes. 
5. Remove the fruit filling and sprinkle the crisp topping over the dish. Return the dish to the oven and bake for 40 minutes or until the topping is a dark brown.