cinnamon – Page 3 – Wait…are those…cookies?!

August 22, 2013

Throwback Thursday and the Lentil Life

AND THEN. I made lentil bars! Because… well, why not?! And then I sort of became the lentil bar fairy and handed out several at work, one of which went to this particular friend who *claims* that she doesn’t like lentils. Uh-huh. Just wait.

Said friend ate lentil bar.

One day later…

Friend commissions an entire batch of lentil bars for eating purposes!!

VICTORY OF THE LENTILS! Muahhahah.

And guess what? I have a new nickname!

I’ll give you one guess…

…

Lentil!!!

Naturally. The now lentil-converted friend decided I was henceforth to be dubbed Lentil (always said with some sort of accent, of course), mostly because we have a running joke that she brings meat and I bring rabbit food for lunch…and then when I bring beef it’s like.. WOAH. So yeah. A very apropos nickname, I would say ;)

And one more for your viewing pleasure… Throwback Thursday! I was six. Things haven’t changed much…

Lentil Bars

Recipe slightly adapted from She Bakes Here! I’ve made this twice—once as a single recipe, once doubled. I used green lentils once and red lentils once, and I think I prefer red, though you can use either. If using green, make sure you cook them just a little bit longer so they’re easily mushable (technical term). I reduced the sweetener a little so these aren’t overly sweet, but perfect for a mid morning or on the go snack. They were a big hit with the work peeps!

As posted, the recipe makes a single batch in an 8 by 8 pan (I used a circular pie dish).

Vegan, refined sugar free.

1/2 c red lentils
1 c water
1.5 c rolled oats
1/2 c whole wheat pastry flour
1/4 c ground flaxseed
1/2 tsp cinnamon
heaping 1/4 tsp salt
2 tbsp almond butter
1/3-1/2 c maple syrup
1/4 c dark chocolate chips

Bring water to a boil in a medium saucepan. Add lentils, reduce to a simmer, and cook for about 15 minutes until very soft. Drain, if needed. Mash lentils a bit with a fork (though they should be pretty much like puree already), and set aside in a large bowl.

Preheat oven to 300, and line your baking pan of choice with parchment paper.

Using the same bowl the lentils are hangin’ out in, add oats, whole wheat flour, flaxseed, cinnamon, salt, almond butter, and maple syrup. Toss in chocolate chips and stir to combine (seriously, could this be any easier?). Once incorporated, spread the dough into your prepared pan—I found it easiest to use my fingers to spread it out, as it’s really thick. Get it mostly even and then pop it into the oven for 20-25 minutes, until the oats on top are slightly crispy.

Let it sit in the pan for a few, then pull the whole thing out by grabbing the parchment. Let cool completely on a rack before slicing! These keep well in tupperware at room temp for a few days.

July 16, 2013

Yes, I’ve been known to eat this for breakfast too…

MUNG BEANS!

No, they’re not lentils.

Yes, I eat them for breakfast! In oatmeal. Or not, and just by themselves.

Whatever, I told you I got more alternative/awesome every day! It’s why you hang out with me, isn’t it? Right. That’s what I thought!

I find this kind of hilarious, but one of my bestie friends (who happens to be Thai) told me the other day that apparently I’m a closet-Asian. Like, I eat more traditional Asian foods with ridiculous gusto than she does! Probably not true, but I’ll take the compliment ;) And then she pointed out my obsession with aduki beans… and now mung beans… and woonsen noodles… and the amount of tea I drink… and so on.

Another work friend of mine and I mess with each other daily about what we’ve brought to eat that day: I’ve been accused before of bringing rabbit food… so every time I have some new kind of bean or legume or whathaveyou, I make sure to point it out (alternatively, if I bring beef, obviously we make a huge deal out of that too since that’s generally her province). This kind of thing really only encourages me… I continually try to one up myself and bring the most alternative beans I can find. Muahaha. Rabbit food for the win! Mung beans were the last iteration… let’s see what I can come up with next, heeheehee!

This soup is delicious either by itself or (as I ate it) over brown rice. Mung beans are one of the most easily digestible beans, are low-glycemic, and full of fiber and protein. They’re also a really good source of iron, potassium and zinc, AND provide vitamins A, K, B6, and folate. Eat them! Beans, beans they’re good for your heart (among other things)…

Mung Bean Stew

Recipe slightly adapted from Pinch of Yum, recipe here! I only used about half the mung beans in the stew, and then used the leftovers the rest of the week. You can also use all of them, up to you and how many you’re feeding! Delicious warm or cool, and supremely simple to make. I soaked my mung beans for about 4 hours before cooking, but the online searching I’ve done has given me mixed results on whether or not this is necessary. I usually soak things, so I split the difference and only soaked them for a short time.

2 c mung beans, sorted and rinsed
6 c veggie (or chicken) broth
1 tbsp olive oil
1 onion, diced
1 tbsp freshly grated ginger
2 tsp cardamom
1/4 tsp freshly grated nutmeg
3 tsp cinnamon
1 c canned coconut milk (I used light)
one massive double handful (or half a bag) of mixed greens or spinach
salt to taste
brown rice to serve, optional

Bring the broth to a boil in a large pot. Add drained and rinsed beans and cook, uncovered, for about 40 minutes. They will eventually absorb most of the liquid, but I found that around the 30 minute mark I added a bit of water each time I checked it. The beans should be soft but not smooshy, with a really thick consistency when you stir them.

Heat the oil in a pan, and, when hot, add onion and ginger. Sauté for 3-5 minutes over medium-low heat, until the onion is translucent. Add greens and cook until they’re slightly wilted. Add the contents of this pan into the bean pot, and let simmer for just a few minutes. Stir in cardamon, nutmeg, and cinnamon, and coconut milk. Salt to taste.

I served mine warm, but I ate it later at room temp and it’s delicious both ways. Leftovers keep in the fridge for a few days no problem! I ate mine over brown rice, which was an excellent decision.

June 18, 2013

An absurd amounts of lentils (is maybe the best thing ever!)

Shut the front door.

LENTILS.

There are no words.

Except…

I’m obsessed?! Forget the question mark after obsessed. No question. Ob. Sessed. As in…I eat them for three meals a day (not in the same day, obviously, but I do kind of have to stop myself from doing that): breakfast, lunch, dinner. I put them in oatmeal. With coconut milk and a date (seriously. You don’t know what you’re missing until you try it). Over sautéed mixed greens for lunch. With bread and mo’ veggies for dinner. Or a snack. Or whatever. OBSESSED. Lentils, where have you been all my life?!

I’m not entirely sure what I was eating up until now in order to fill this gigantic hole that is now filled with lentils… thankfully I can make huge vats at one time so that I have lentils for days (literally). Which means I kind of go through them a little, ahem, rapidly. Kind of like vegetables. But lucky for me, last week Whole Foods had a one day bulk sale!!! (danger, danger, this is my kryptonite) So now my cupboards are exploding with all kinds of fun bulk-type things like pepitas, mung beans, brown rice, dates, and.. oh yeah. LENTILS. Three. Different. Kinds. I literally have enough lentils to feed a small army. Or me. For about a week.

This is my favorite way to make them: they can be sweetish (in oatmeal with coconut milk and a date), or savory, over sauteed greens with avocado and a little splash of coconut aminos (or soy, if that’s your thing). I love that they can go either way, depending on what meal I’m eating or whatever.

You don’t even have to be alternative like me to enjoy them… if lentils in oatmeal scares you (we might not be able to be friends anymore but I’ll try really hard…) just make the lentils! They’re fast and delicious and… healthy! Naturally. Would I share anything less than that with my invisible internet friends? Answer: no!!

Lentils are also awesomely little super nutritious powerhouses: full of fiber and complex carbs, folate, magnesium, and vitamin B6. Which all means that they help lower cholesterol, are good for your heart and digestive health, provide an excellent source of energy and iron, and help stabilize blood sugar. Therefore… in a nutshell: eat lentils!! Your body will thank you :)

And look!! Sorry for the radio silence, my former roomie Kira visited me!! We went and had some fun in Mountain View Cemetery, so I was a little too busy going face-first into a plate at Rick and Ann’s to eat lentils. But. I’m back, in full lentil eating mode, here to cheer your inbox!

Marjoram, Cinnamon and Cardamom Spiced Lentils

Recipe by… me! Mutti gets credit too, especially when I have absolutely NO time, and she nicely makes may weekly vat of lentils for me. The measurements here make enough for dinner three, with leftovers. Or for one: Dinner, followed by three days of breakfasts….

1 c lentils (I like green lentils for this)
3 c water
1 onion, diced
3 large carrots, finely diced (or roughly chopped, whatever floats your boat)
a good glug of olive oil
1/4 c low-sodium chicken broth (to make vegan/vegetarian, sub veggie broth)
1 tsp marjoram, chopped
2 tsp cinnamon*
1 tsp cardamom*
1/4 tsp nutmeg*
salt and pepper to taste

*the measurements are approximate: I season to taste as I go with all the spices, and salt and pepper. I tend to go light on the pepper in this.

No need to soak the lentils, which is awesome. Toss lentils and water into a medium pot, bring to a boil, and then lower to a simmer. Let cook until the lentils have absorbed *most* (not all) of the water, about 15-20 minutes. They should have a bit of chew to them, but be on the softer side. Taste them, and you should be able to tell. Drain and rinse them, and set them aside.

Finely dice the onion and carrots. Pour the olive oil into a large saucepan. When hot, toss in onions, and sauté until they become translucent. Add salt and pepper and marjoram, and let cook for a minute more. Add carrots, lentils, and chicken broth. Cover and let cook until the carrots are soft (this is why I like to dice them really finely, or microwave the carrots first, as it shortens cooking time and I’m usually hungry). Stir in cinnamon, cardamom, and nutmeg to taste, while the carrots are cooking. I usually let it go for about 10-15 minutes, unless I’ve precooked the carrots.

Leftovers keep well in the fridge for at least a week, not that I’ve ever really had them around that long… Serve warm! Excellent over greens with some bread on the side :)

June 2, 2013

Happy Birthday, Bloglet!

Happy Birthday, little Bloglet!!

My little baby bloglet is TWO years old this week!! (I say this week as I’m really not sure what day I started, and wordpress isn’t telling and I’m far too lazy to look back at my posts, whoops).

I feel like a proud parent! It’s so cute. To celebrate, I made… pie!!! (of course). I love my bloglet. Pie equals love. Therefore (QED?!), because I love my bloglet, I have made it a pie! And then I get to eat said pie, so everybody wins. Mmm, warm pie. Happy birthday, little two year old bloglet! Thank you for giving me an excuse to make pie (right. As if I ever needed an excuse to do that), even if it was a thousand degrees the day I made it and my dough got all sticky. Note to self: hot weather = sticky things = use mo’ flour! Whatever, got the crust in the dish in one piece so sticky is clearly sooo not a big deal.

There has been such a massive amount of change over the two years I’ve been writing this, I’m so thankful I’ve had this as a creative outlet. It’s hard to believe it’s been two years since I started! 142 posts, lots of snark, and some epic fails later, I can look back with quite a bit of pride! Lots of growth to be had if you check out the early pictures (actually, do me a favor and let’s ignore those, shall we?) versus the later ones. Lots more invisible internet friends! You know I love you. Some things haven’t changed though: I’m still as irreverent and ~~alternative~~ awesome as I’ve ever been (wait. Probably even more than I was…you can be the judge of that ;) and the food is still delicious. I think. Most of the time!

For now, here’s a list (because I love them) of things I’m loving right now:

1) Gottschalk’s Symphonie romantique, “La nuit des tropiques”! Love love love.

2) Monarch of the Glen. Ob.SESSED.

3) Whole wheat english muffins. Like that’s ever going to change…

4) ALLL the grains and seeds (bird food. whatever): barley, amaranth, millet.

5) LENTILS! Enough said. I eat them for breakfast (I heard that and saw that eyeroll. Let’s not be judgy, you wouldn’t love me unless I did weird things like that, riiiight?!)

6) Reading several books at once. I think my current total is 4. And yes, I will finish them all ;)

7) Raw honey and cinnamon on toast. How have I not discovered this before now?

8) Single crusted pies. That way, you get smacked in the tastebuds by summer’s gloriousness!

Anyway. Random things that were on my mind, and now they’re on yours. Muahha! Next thing you know you’ll be eating lentils for breakfast…

Marionberry-Peach Pie

Makes one 8″ pie. The crust is the same one I’ve used before, coconut oil-whole wheat. It’s delicious and easily the fastest and least irritating pie crust I’ve ever made. Even when it’s ridiculously hot in your kitchen, it still cooperates with only minimal fussing. Oh yeah, and it’s absolutely delicious as well!

Crust: 1 whole wheat coconut oil crust, 8″

For the filling*:

1 bag frozen peaches (I cut up the slices a bit because they’re usually really chunky)
2 bags of frozen marionberries
1/4 c whole wheat pastry flour
1 tbsp tapioca (I use quick-cooking)
1/2-1 tsp cinnamon
3 tbsp honey

*I used the amount of fruit that would fill my pie dish—the pie was 8″ single crusted, and I didn’t want the filling to sink too much so I threw in an added bag of berries. In my relatively shallow pie pan it was perfect!

Prepare pie crust of choice and preheat oven to 425.

In a large-ish bowl, toss together peaches, marionberries, flour, tapioca, cinnamon, and honey. I usually thaw my berries/fruit slightly, since honey tends to be difficult when it hits frozen things—it mixes a bit better when the fruit is slightly thawed. Once everything is combined, pour filling into the prepared pie crust, and bake for 15 minutes. Lower the oven temp to 350, and bake for about another 45 minutes, until the juices are bubbling and the crust is lightly browned. Remove from the oven and let cool a bit (but serve warm!).

May 19, 2013

Sunday things and pudding.

Things.

Pictures today, since I’m feeling more visual and less like the chatterbox I usually am.

This. No words needed.

Architecturally glorious, but…

Mother Nature always wins!

Look! A barley-rice yin-yang!

And now the real subject of this post… pudding!!

Mmm, pudding. There has been so much pudding in my life lately, this is a trend I’ll be continuing. This one is barley and brown rice (would have been all barley but I was a little short—a fortuitous happening since barley and brown rice go well together!), made with rice milk and coconut milk. I like it for breakfast with more milk added, or dessert with a chopped date or some raw honey (or maple). Kind of whatever floats your boat, any way you eat it, it’s delicious! Comforting in the tummy, warming, and soothing.

Coconut Barley-Brown Rice Pudding

Recipe lightly adapted from The Gouda Life, here! Makes a fairly good-sized vat… I got maybe 5 servings out of it? They were varying sizes though, some were bigger than others.

3/4 c purple barley, rinsed
1/2 c brown rice (mine was kashikiri)
1 c original rice milk
1/2 c water
2 c light coconut milk
2 tsp cinnamon, plus more to taste
2 tsp cardamom, plus more to taste
3 dates, pitted and chopped
2 tsp vanilla extract
shredded unsweetened coconut, for garnish
pistachios, for garnish

In a pot, combine barley, brown rice, rice milk, water, cinnamon, and cardamom. Bring to a boil, then turn down and let simmer until most of the liquid is absorbed. Stir in chopped dates. Once the liquid is mostly gone, add coconut milk 1/4 c at a time, stirring frequently (I found it helpful to stand there with a book and stir…it’s kind of like risotto), adding the next batch after the previous has been mostly absorbed. When all of the coconut milk is added, the barley should be mostly cooked (it should be a little chewy when done). Mine needed a little more time, so I added a bit more rice milk and let it cook longer. I tasted it as I went and added more cinnamon/cardamom or vanilla to taste. Let cool a bit, and top with shredded coconut and pistachios to serve. I liked mine with chopped date or raw honey, but maple is good too!

May 10, 2013

Transcendental Pie.

Oh little bloglet, I do love you. I wasn’t even going to post today, but I suppose the bloglet muse struck…

AND I have this pie. Oh my goodness.

There are no words. So, you get pictures.

Actually, there are words. Words like family. Sunshine. Warm fruit. Warm weather. Nostalgia. Long evenings, dusky twilights. Memories. Summers that felt endless. Fresh. Happiness. Peace. Soul.

Pie.

Pie to me seems older than many traditional desserts or foods… it’s one of those intrinsically ‘family’ foods. When I make it and eat it, I feel a connection to generations of female family members who made pie before I did, and fed it to their loved ones. This is why I make pie by hand, not with a food processor or any other technical kitchen implements. I like just using a simple pastry cutter, and my mom’s wooden rolling pin. So simple, yet I think it makes the best pie. Why is it that the simplest things are so often the best? Probably because we get so much more out of the taste sensation than delicious food: nostalgia and taste receptors go hand in hand. To me, pie is generations of strong women. It makes me proud to feel connected to them in a physical way—those strong, wonderful, loving women who came before me.

So this pie is an homage to them: I am proud to derive my lineage from such a long line of fantastic women and their pies!

Happy early Mother’s Day to my mama, and to all of the wonderful mothers in this world!

Simple Peach Pie

I know this is the second peach pie recipe on the blog, but um… I LOVE peach pie. So I’m giving you choices! This one is slightly healthier than it’s predecessor, not like that particularly matters when it comes to pie. But actually, this is my favorite of all of the pies on here! Simple, and delicious. The crust comes together easier than anything, and the filling is easy as well. Since it wouldn’t be a Hayley post without some nutritional tidbits, of course I have to add a note about the healthy fats from the coconut oil crust, and the blood-sugar regulating properties of cinnamon. Peaches are fruit, fruit is good for you… Whole wheat crust! And minimally processed sweeteners, from unrefined sources. Wheee!

Crust recipe lightly adapted from The Joyful Pantry, here! I made 1/2+1/4 of the recipe, as I wanted cut outs for the top. My pie pan was a shallow 8″, and I had just enough left for a few decorations. The measurements below are for a double crust, makes two 8″ crusts.

Make pie. Eat. Love.

Crust:

3/4 c coconut oil
2 c whole wheat pastry flour
1 tsp salt
1.5 tbsp coconut sugar
5-6 tbsp ice water

Filling:

2 bags frozen organic peaches (I think between 2-3 c sliced)
1/4 c honey
1.5 tsp cinnamon
1 tbsp whole wheat flour
1 tbsp quick cooking tapioca

Preheat the oven to 400.

In a bowl, whisk together flour, salt, and coconut sugar. Using a pastry cutter, cut in the coconut oil until the mixture resembles coarse sand. Add in ice water, a tablespoon at a time, until you can form a dough (I like to do this part with my hands). Gather the dough up into a ball, then roll out on a floured surface (I like waxed paper, as it makes it easier to flip the crust back into the pie dish). Once it’s larger than the circumference of the dish, flip the dough carefully back onto your pie dish, and press into place. Poke the bottom a few times with a fork, and crimp the edges so it looks pretty!

Combine peaches, honey, cinnamon, flour, and tapioca in a large bowl. Give it a few stirs… see? I told you this was easy. Pour this into the prepared pie dish, top with whatever kind of crust you’d like (double, lattice, cutouts, whatever), and then pop it into the oven. Bake for 30 minutes uncovered, then use foil to tent it and prevent excess browning, baking it for another 30 minutes. The filling should be bubbly when done, and will thicken as it cools.

Let cool a bit before slicing, but not too much… pie should be eaten warm!

Haha, what leftovers??

May 6, 2013

Spinach. On. The. Ceiling?!

Did I tell you that vaccuum vati found a piece of spinach on the kitchen ceiling the other day?

…

Yeahhhh. That happened. How on earth did I manage that?! Welcome to my life: “Hello, my name is Hayley and I am obsessed with spinach!” I toooold you I put spinach where it didn’t belong, but um I had no idea it had gotten on the ceiling..?! I mean, I know I eat it multiple times a day, but that must have been some pretty ferocious chopping. You know, like Chopped Kitchen type of chopping.

On. The. Ceiling. The mind boggles.

Anyway.

Today’s post has nothing to do with spinach and everything to do with apples. Mmm. Appleeesssssss. I feel like the witch in the Wizard of Oz when I say that…

This tart is simple, good for your body, and good for your soul. It’s not very sweet–if you’re looking for a sweet dessert, this isn’t it. But I like it for a mid-meal snack post workout… or dessert, since I like mine less sweet anyway. I liked it with some added applesauce, and a few pieces of chopped date. It’s gluten free, vegan if you sub out the honey for maple, and contains no refined sugar. Hooray! I made it on a day that was cloudy and overcast, perfect for apples and baking. Simple, beautiful, and good for the soul.

And here. Happy Monday, here’s something beautiful! Have a wonderful day :)

Apple-Almond Tart

Recipe lightly adapted from Tales of a Kitchen, here! This makes one full-sized tart/pie, depending on the pan you use. I would recommend a pie pan, as the crust is very crumbly—I don’t think it would come out of a tart pan too well. Next time I make this I think I’ll add dates to the crust instead of honey—I’d like it to be a bit crustier, less crumbly. But still delicious as is! Serves 8.

Laze around with me on a cloudy Sunday and produce the following:

1 c oat flour
1 c almond meal/flour (I grind my own from an equal amount of almonds in the food processor)
1/2 c unsweetened, shredded coconut
1 tbsp coconut oil
1 tbsp honey
zest of one lemon
3 apples, cored, peel on (I used fuji and daisy girl)
1.5 tsp cinnamon
1/2 tsp vanilla
5-6 tbsp almond meal
2 apples, finely sliced, peel on

Preheat the oven to 375, and lightly grease your pan of choice (I used a pie pan).

In a large bowl, combine oat flour, almond meal, coconut, coconut oil, honey, and lemon zest. Mash it all together (ideally using your hands, it’s much more fun) until combined. Press the resulting mixture into the prepared pan, making sure it’s evenly distributed. Poke a few holes in the bottom with a fork, and bake for 9-10 minutes, until lightly browned. When done, set it aside to cool slightly.

While the crust is baking, toss cored apples, cinnamon, and vanilla into the food processor (or blender). Blend until a smooth puree is reached. Toss this into a bowl, and stir in 5 tbsp almond meal. If it’s not thick enough and is still a little watery, add another tbsp of almond meal. Pour the filling into the slightly cooled crust, and arrange the finely sliced apples in a pretty pattern (this is very soothing, I found).

Bake for 30-35 minutes, until your house smells delicious and the apples are a golden brown. Let cool before slicing, and store in the fridge! Excellent with a little extra applesauce, or I’m sure whipped coconut cream would be delicious as well, if you can be that on top of things (unlike me).

February 21, 2013

Goodbye, moderation, hellooooo ice cream

Thursday things.

1. Apparently I make an excellent napping place:

2. You know that Oscar Wilde quote I always toss around, “Everything in moderation, including moderation”…? Yeahhhhh. About that moderation thing. Out the window it went on Tuesday when I went to Fenton’s and ate this food coma-inducing wonder. Luckily I split it with Vacuum Vati or else I might be dead by now, ha. This was moderation in moderation in action:

and then.

muahahhaha.

3. And then last week I ate this: bourbon cornflake ice cream with bourbon caramel and tahitian vanilla ice cream with slivered, sweetened almonds. Thank you, Humphrey Slocombe, for sending me to gastronomical heaven.

4. AVO!!! I made paleo cookies to use up the last of my coconut flour. They were… ehh. As much as I love coconut, I just can’t get past the sucks-all-the-moisture-out-of-your-mouth grittiness of coconut flour. It’s okay… but ehhhhh is really how I feel about it.

5. I really like architecture. Juuuuust saying. Neo gothic seems to find me everywhere after my thesis, but I can’t say I’m sorry: it’s like finding an old friend wherever I go!

6. OHMYGOSH. I made the ehhh paleo cookies. AND THEN. I made… these. They’re amazing and amazing for you. Make them. (Just as long as you’re not allergic to nuts please). I want them for second breakfast since it’s nine and I’ve had eggs and spinach already. Time for cookies, obviously…

7. One last thing. Um… Downton Abbey?! Helloooo, what a horrible way to end the season. Couldn’t we have just had a nice ending to the SERIES, with everyone all happy and whatnot? Jeez. At least my favorite Machiavellian meddler is still alive and sarcastically kicking—I’d seriously have to quit watching the show if Maggie Smith left. I think I now have sympathetic post-partum depression. Ugh. At least Mad Men is starting up again in April (!!!)… I’ll attempt to fill the gaps between wildly addicting tv shows somehow… more baking perhaps?!

Chocolate-Date Almond Butter Cookies (No Bake)

The recipe is from Vegetarian Ventures, here! Sooo glad I came across it, these are freaking amazing. Especially with date caramel on top! You can never have too many dates. These cookies are raw, no bake, and vegan (and gluten free!). They’re full of healthy fats, good protein, and antioxidants… annnndddd all they have is natural sugars! No added or refined anything, which means they’re a snack/breakfast/dessert you can eat and love! I got 11 2″ish cookies.

Whatcha need:

1/2 c raw pecans
1/2 c raw almonds (mine were already partly ground)
1 c dates, pitted and soaked in water for about 15 minutes
1/2 c unsalted organic almond butter (I used Maranatha)
1 oz of dark chocolate, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp sea salt for a garnish

This is beyond easy, no excuses:

After dates are finished soaking, chuck everything into a food processor, and blend until smooth. Mine went for probably about 3-4 minutes, or until the “dough” forms a bit of a ball. If needed, add a little bit of water (I didn’t and mine stay together fine). Here’s where you get to play with your food! Roll dough into little balls and smoosh them out into a cookie-like shape… make a crisscross pattern with a fork if you’re feeling fancy, and sprinkle with sea salt. Or leave them as balls, up to you! Store in the fridge, in a sealed container with wax paper between the layers. I let mine chill for a bit before eating—they solidify into sort of a fudgy-consistency. Soooo. Freaking. Good!

February 11, 2013February 21, 2013

Dowager Lady Grantham and Date Caramel

Hmm. Monday things.

1. DOWNTON ABBEY. OMG. I’m. OBSESSED. Maggie Smith has hands down the best facial expressions. Ever. “That will be an easy caveat to accept, as I am never wrong”… the dowager Lady Grantham is now my role model for getting old. Machiavellian and meddlesome. Heaven help whoever is supposed to be “taking care” of me…

2. Working out is amazing. I was about ready to crawl out of my skin today but then Marilyn kicked my butt and I lifted lots of heavy things and now I feel much better! Time to go eat [~~cookies, preferably~~ a sensible post-workout snack].

3. I’m now Mat Pilates 1 certified! Wheeee! Watch this space for further developments.

4. I know this is a little delayed, but too bad because it’s funny anyway. This is what I looked like when I got to Disneyland:

… annnnnnndddd 13 hours later. Winning.

6. And yes. I bought myself a princess crown. You should be very jealous. Now I can wear it whilst cooking!!! Because… I’m a princess. Obvs.

7. Date caramel. There are no words. It’s amazing, you’ll just have to go make it immediately. But before you go, admire the photo up at the top. That little blob? Yep. Amazing. Make it. Thank me later. Okay? Okay. Good. Bye bye, off to the kitchen you go.

Raw, Vegan and Clean Date Caramel

Ever so slightly adapted from Food Doodles, here! I got about a cup, ish, of caramel, maybe a bit more. This stuff is amazing on pretty much anything you could dream up… like ice cream…whirled with frozen banana….on a spoon….in cookies…. whatever. I put some of mine on cookies (underwhelming cookies, so no recipe), and I’m hoarding/rationing the rest. No big deal.

The what:

2 c pitted organic dates
1/2 c + 2 tbsp water
2 tsp vanilla
1 tsp cinnamon
scant 1/2 tsp sea salt

*dates+water+vanilla make the basic caramel. You can leave it like that, or add cinnamon, salt, maple, or whatever your heart desires to taste for something different.

The how:

Firstly. PIT THE DATES. Do not murder your food processor, pretty please… Mine made unhappy noises at first but I promise I got all the pits out of there. Once pitted, chuck them all into the bowl of the processor. Pulse until they form a ball. Add in the water and vanilla, and blend until smooth. This took me about five minutes, and I still have a few very small pieces of date left. Scrape down the sides as necessary. Add in whatever spices you want, and pulse again to incorporate. I keep mine in a sealed jar in the fridge, and I’m sure it’ll keep for a good while, but good luck keeping it around longer than about three days…

Not really relevant at all but awesome. Who doesn’t love Disneyland at night?

January 20, 2013

Cast iron and being a gore-tex wussie.

B Bread.

In. A. Skillet!

What is it about baking in cast iron that makes me feel so old school? Not even old school, more like a pioneer…like one of those badasses who trekked across America in wool. Ew. Itchy. I can’t imagine doing something crazy like that with no goretex. Clearly I’m not baller enough for that kind of trek. Besides, a covered wagon sounds all kinds of awful. But really… cast iron! It’s pretty freaking amazing.

I’d never really considered baking in it before though, as weird as that is… previously to the revelation a skillet was specifically to be used for dutch baby pancakes and browning beef. Maybe naan. Annnddd…. that’s pretty much it. Except for maybe whacking some intruder if I ever had to deal with that kind of thing.

But now! Nowwww I can make banana bread in a skillet, which results in a ridiculously tasty crust and a fun circular shape. This makes me want to procure a baby skillet and make tiny cookies (skillet cookies are BOMB, they’re really more like a pie than a cookie).

Anyway. This time I made a vegan banana bready thing… kind of like a hybrid between cake and bread, except not bad for you. You could use any recipe you want, just adjust the cook time accordingly as the banana bread will likely be flatter and will cook faster. I made a half recipe to fit my little skillet.

Banana Skillet Bread

Recipe adapted slightly from A Splash of Something, here! These measurements are for the half recipe that fit in my baby skillet (about 6″). The bread isn’t overly sweet, and is excellent with nut butter (obvs I would say that…)

1 c whole wheat pastry flour
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
2 ripe bananas, mashed
1/8 c organic grade B maple syrup
1/8 c water
3/4 tsp vanilla extract
1 tsp canola oil
2 tbsp unsweetened applesauce

Preheat the oven, and also the skillet, to 350.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a larger bowl, mash bananas, then add in maple, water, vanilla, oil and applesauce. Stir in flour, until just barely incorporated.

Take the skillet out of the oven (carefully, it’s hot…), and melt a bit of Earth Balance or coconut oil in it, to coat the bottom and sides. Pour in the batter and flatten it out a bit, then bake for about 30 minutes, or until a tester comes out clean.

Once mine was slightly cooler, I brushed the top with a bit more maple syrup. Let cool in the skillet, and store tightly wrapped (I use foil).