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”

Hazelnut Coffee Creamer

I want a candle that smells identical to that chemical concoction called hazelnut coffee creamer. You know the one that somehow puts off its aroma to an entire room. There is nothing natural or nutritionally viable in Coffee-Mate.

No one should actually be drinking this stuff, regardless of how aromatic and alluring it is. Its cringey ingredients include but are not limited to partially hydrogenated cottonseed oil, various phosphates, various sodiums, and artificial flavorings.

Whatever their chemical trick is for making this stuff so aromatic, I cannot offer. However, the taste of real hazelnuts in your coffee or tea is divine. After being reminded recently of how dang good the stuff smells, I had to try to replicate it using real ingredients. Continue reading “Hazelnut Coffee Creamer”

Sprouted Black Bean Hummus + Leftover Nut Pulp Crackers

I’m on a sprouted foods kick this summer. With a whole bunch of time on my hands this past week I tackled sprouted black beans. In short, I will never go back to using beans from a can. The flavor and texture are dramatically different. I even cooked the black beans with kombu seaweed to tenderize them (and it makes them even more digestible) while adding minerals.

Once the excitement of sprouted beans subsided, I moved onto finding a way to reduce the waste created by making nut milks. Once the nuts are “milked”, you’re left with a pile of pulp. Waste not! You can successfully add nut pulp to a plethora of baked goods.

Just this week I experimented with incorporating the leftover nut pulp from a big batch of almond milk into a blueberry cake, almond butter cookies, plant-based parmesan, and the crackers I’m sharing with you now. After all, what’s a little more fiber and a little less food waste?  Continue reading “Sprouted Black Bean Hummus + Leftover Nut Pulp Crackers”

Red Plum Pistachio Sprouted Scones

Stone fruits couldn’t be any better this time of year. For just about every get-together I went to this summer I made a variation of this cake with peaches, apricots, or plums. This red plum pistachio sprouted scone recipe isn’t going out the door with me though. Some baked goods stay home to snack on with a cup of tea and a dollop of homemade coconut yogurt.

For this recipe I suggest Blue Mountain Organics’ sprouted oat flour. This flour is quite rough, and lots of oat pieces remain and that is because it is stoneground. The benefit of eating a stoneground product (like flour or nut butter) is that it is processed at a low temperature, keeping more vitamins and minerals in tact.

If you’re not using this brand, no worries. Use 1 1/2 cups oat flour and 1/2 quick cook oats. If the oats and oat flour can be sprouted or organic, great. By eating sprouted grains, nuts, and seeds the nutrients are more bioavailable and easier to digest. And avoiding glyphosate from conventionally grown food is a given. Continue reading “Red Plum Pistachio Sprouted Scones”

Turmeric Roasted Cauliflower and Honey Mustard Salad

I missed the farmer’s market this week returning from the Pacific Northwest on a Sunday. But, my brother (one of the greatest people I know) kindly went for me. The local produce is nothing short of spectacular at this time of year, ideal for salads like this one.

There’s nothing rigid about a salad recipe. Tossing together what you have works almost every time. You could also add some legumes or grass-fed pastured animal protein to make this a complete meal.

The turmeric roasted cauliflower recipe below makes enough to contribute to meal prep for eating during the week. When it comes to meal prep, I don’t like preparing full dishes as much as I like having components that can be combined to make various meals. Continue reading “Turmeric Roasted Cauliflower and Honey Mustard Salad”