Sprouted Oatmeal Date (or Raisin) Cookies

I asked on instagram in a story poll whether dates or raisins were the move for oatmeal cookies. 46% said dates, 54% won with raisins. A closer call than I predicted. I have nothing against raisins, don’t get me wrong! But I’m a fan of using medjool dates here since they’re chewier and less acidic than the traditional raisin. If you’re not into dates, luckily raisins taste just as well inside this cookie and I’ve provided the appropriate portion conversion.

One of the most popular recipes I ever published with Spoon was gluten-free vegan oatmeal raisin cookies. Little did I realize back then that vegan butter was made from cringey vegetable oils and that gluten free all-purpose flour was nutritionally devoid of anything really useful. A few years later and wiser, I present the redone oatmeal date (or raisin) cookie.

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Sage Roasted Kabocha Squash

Squash is back, and oh my there is a lot of it. Copley Square Farmers Market had squash everywhere this week. New England never has a lack squash in the fall and winter, even come spring there are still local squash leftover. Kabocha is similar to what most of us know as a pumpkin. It’s a Japanese variety that’s just a bit sweeter and starchier. As I mentioned in my instagram post, an excellent arm workout is the best way to describe how a kabocha squash is prepared.

Kabocha squash can be used in sweet and savory applications, and doesn’t necessarily need to be heated to eat. Plus, a singular squash makes an abundance once cut. Having this ready to roll for my week makes more time for things like taking walks and acting on responsibilities. Continue reading “Sage Roasted Kabocha Squash”

Carrot Gnocchi

I focused a lot of my energy this week on fermentation. Specifically starting a gluten-free sourdough culture. I love getting absorbed into the process of everything. Sure the goal is to eventually create a gluten-free boule of bread, but putting in the effort to cultivate natural fermentation has been enthralling (and a bit tedious). A packet of yeast isn’t how our ancestors made bread, and there’s nothing beneficial about that process. It’s quick, and the nutrition of the ingredients making the bread get minimized by such a shortcut.

There’s little to no thrill in buying new products in a grocery store anymore. It’s especially noticeable when I go to one and return with almost no produce or items in packages, rather bulk bin items like grains and nuts, some cans of coconut milk to make yogurt with, or the occasional block of Miyoko’s (because they use real organic ingredients and natural culturing). The real thrill of food for me comes from being able to make it myself with ingredients optimal for wellbeing.

Until the farmer’s market closes in November, I’ll be coming home from the grocery store without much of anything fresh. The majority of the animal proteins and produce will be gathered on Tuesday mornings in Copley Square.

Taking a break from fermentation, I looked to replace the potato in a gnocchi recipe with the bunches of carrots that came home from Tuesday’s trip. White potatoes are a nightshade unfortunately. Nightshades, while not inherently troublesome for all, can cause an inflammatory response in some people like myself. They run in the same race as eggplants, tomatoes, peppers, etc…

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Salt + Vinegar Cauliflower

I once read a quote that said something like money can’t buy you happiness but it can buy you salt & vinegar chips, which is the same thing. And I thought, huh that’s not wrong. Using cauliflower as a vehicle for my favorite seasoning is a much smarter and satisfying choice these days.

Isn’t it kind of wild a food that used to be such a treat has zero appeal now? I’ve been tempted to try some health(ier) alternatives to salt & vinegar chips, but the thought of anything fried just about brings on acid reflux. So, cauliflower it shall be.

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Apple Coffee Cake

In sticking to eating and cooking with seasonal ingredients, bring on the apples. I most certainly am abiding by an apple a day. Unsure if I’ve ever been more satisfied with a baking experiment than this beaut here. It’s a combination of two of my favorite things, apples and cake

Cringey nutritional choices of my past seem to be the best fuel for recipe development. I had a vague memory of what conventional coffee cake tasted like the other day. Specifically the cinnamon and crumb topping came back to me.  Continue reading “Apple Coffee Cake”

Sprouted Buckwheat and Leftover Nut Pulp Mulberry Granola

The title of this recipe is a mouthful but making it is nearly brainless, I promise. All this granola requires one bowl and a hot minute to stir all the ingredients together in no particular order.

So while it’s almost too easy to make, this granola is doing good in the kitchen. It’s part of a waste-reducing series I’m working on to use leftover pulp from making nut milks in recipes. Last week I made a batch of this hazelnut coffee creamer and have been adding leftover nut pulp to my baking. So far my favorite has been using the pulp in these crackers. Continue reading “Sprouted Buckwheat and Leftover Nut Pulp Mulberry Granola”