It’s another cold day in Georgia and we got some snow. Yes! I love when it snows here. Everything shuts down, because that’s how we do it in the south. 😊
I love it because it gives our family a chance to get quiet and slow down the hustle and the bustle of life and just be inside and enjoy a nice fire, watch our favorite movies and get outside and attempt to make a snowman ⛄️ .
When it’s this cold, it’s time for some chili. Instead of the traditional chili with dark kidney beans, I am using cannellini beans and making Vegan White Bean Chili. I love the buttery flavor of cannellini beans and they don’t cook very long, since I am using precooked beans. This recipe is quick, easy and full of flavor. I spiced it up with some spicy poblano peppers and a little cayenne never hurts .
Enjoy and always remember to Set the Table with Love.?💕
3 cans or jars of Cannellini Beans ( I used Jovial Organic Cannellini Beans)
2 tablespoons extra virgin olive oil
1 yellow onion large, chopped
3 cloves garlic, finely chopped
1/2 chopped poblano peppers
6 cups vegetable broth
1 tablespoon nutritional yeast
2 teaspoons ground cumin
1 1/2 teaspoon Italian herb seasoning (no salt)
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
dash black pepper
In large sauce pot heat the oil. Add the onions and sauté until transparent about 10 or 15 minutes.
Add the garlic, peppers, ground cumin, dried Italian herbs, ground cloves and cayenne pepper.
Sauté 2 minutes.
Add the beans
Add 4 cups of the vegetable broth, stir and bring to a boil
Add the nutritional yeast, sea salt and pepper.
Turn on low heat and cook for about 10 minutes ( do not overcook, or the beans will become mushy)
Here is what we will be making at Williams Sonoma on Saturday, for my “Plantiful and Healthier You” in 2018. I did a cooking class and these burgers were a hit, even the meat eaters loved them. The thing about this recipe, is you can add different beans and legumes to give change the texture and flavor. I sometimes use lentils, instead of black and red beans and when you add different flavors like, sundried tomatoes, basil and a piece of mozzarella, you get a total new burst flavor. You can also keep it very vegan and add vegan cheddar, mustard, ketchup, a good pickle, and you have a good old fashion American burger. It is not as hard as we think, to incorporate more plant based foods in our everyday diet. All we have to do is take our regular meat recipes and look for ways to add more veggies, or substitute the meat for a vegetable options. The best to start is with pizza, spaghetti, lasagna and even now with this recipe, burgers. The big thing here, is to get creative in the kitchen, while add more healthy foods to your diet, that are good for you and your family.
Three Bean Vegan Burger with Triple Berry Srirachi Sauce
1 cup Kroger’s organic triple beans or any store bought brand ( cooked)
1 small red bell pepper (chopped)
1/2 cup chopped smoky sundried tomatoes
1/2 cup of chopped onions
1/2 tbsp of chopped garlic (fine)
1 tsp of olive oil
1/2 cup gluten free oats
1 tbsp of ground flax seed flour (binding)
1 tsp chili powder
1 tsp of smoked paprika
1 tsp of garlic powder
1/8 tsp chipotle powder
1/8 tsp of sea salt or more to taste
1. Heat a pan, add a tsp of olive oil and garlic. Once it starts to sizzle,
add chopped onion, sundried tomatoes and peppers. Cook for few minutes until
they are slightly mushy. Season with salt, pepper and red pepper
flakes. Cool the mixture and set aside.
2. In a mixing bowl, add cooked beans with your
hands or back of a spoon, mash them together. Add the vegetable
mixture, the spices, gluten free oats and flax seed to mixture. Mix well and adjust
salt & pepper if desired.
3. Take a small ball of the mixture and make patties out of
them. I like to allow my patties to set in the fridge for 30
mins., so they can harden. This will allow them to keep their shape
4. When ready to cook, heat rest of oil in a pan and add one patty at
a time,, no more than four in a medium saucepan. Cook each side on medium low heat, until it’s crunchy and golden
brown. Don’t flip the patties often. Just cook them slowly each side
for 4 to 5 minutes and gently flip with a wide spatula. Lay on a
toasted bun and add the triple berry srirachi sauce, lettuce and any of your favorite toppings, better yet add it on a bed of greens with our favorite vinaigrette.
Makes 4 – 5 medium size burgers.
Triple Berry Srirachi Sauce
This is very simple recipes
1 cup Triple Berry jam
1/4 cup blueberries
1 tsp srirachi sauce
In a small saucepan, add the triple berry sauce, the berries and the srirachi sauce under a medium heat, stir and allow the berries to cook down for about 10-15 minutes. Remove from the heat and allow to cool down. Once the sauce is cool, add to the your bun or on top of your burger. This sauce is amazing over some toast with a cup of cinnamon tea, or mix with apple cider vinegar, olive oil and make a nice vinaigrette.
I love dessert. I will talk about healthy eating forever, but I will never skip on dessert. A healthy lifestyle has a little dessert included, well at least that is what I believe and preach. Life is all about balance. We all need a little sweetness in our lives and honey these cookies will deliver just that. First off they are gluten free, so they are great for people with gluten allergies. They are small and just perfect with a cup of hot ginger tea. I love making these cookies and sharing with my granddaughter, can you say, TEA PARTY! Bottom line they are so yummy, that’s really all you need to know, right?
So, stay on your healthy path. Eat clean food, drink clean water and make your desserts from scratch with good high quality ingredients. Enjoy them at least once a week or so and get out enjoy nature. It’s all in Divine order.
As always, Remember to Set the Table with Love. 🙂
Gluten Free French Sable Vanilla cookies
2 soft, plump vanilla beans
1/3 cup organic cane sugar
8 oz. (1 cup) unsalted organic butter
1/2 tsp. fine sea salt
1-1/3 oz. (1/3 cup) organic confectioners’
2 large organic egg yolks
2 cups of gluten free flour blend ( Pillsbury Gluten Free Flour Blend)
My favorite gluten free cookie blend
2 cups white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
1. Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl;
add the sugar. Using your fingers, rub them together until blended.
2. In a large bowl with a hand mixer, mix the butter on low speed until smooth and
creamy, mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
3. Sprinkle a little gluten free flour onto the counter. Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Be
gentle with the dough and work with it, gluten free dough needs a little more care.
Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
4. Position oven racks in the top and bottom thirds of the oven and heat the oven to
350°F. Line two baking sheets with parchment paper.
5. Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the
remaining egg yolk with a splash of water in a small bowl and whisk with a fork.
6. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated.
Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inchthick rounds. Put them on the baking sheets, leaving about 2-inches between rounds.
7. Bake the cookies, rotating and swapping the baking sheets’ positions halfway
through, until the cookies are brown around the edges and golden on the bottom, 18 to
22 minutes. Let cool on the sheets for 5 minutes; then carefully transfer to a cooling
rack and allow to cool completely before serving. Sable’ cookies need to be eaten cool, so
cooling with allow them to set, so you can enjoy to perfection.
This is one of my favorite holidays. I am such a hopeless romantic. I love Love.❤❤❤
Valentine’s Day can be decadent and nourishing. We usually see quinoa used for savory dishes, but this is one of my favorites. You guys know how much I love quinoa. Check out all the delicious recipes here on my blog, but try this one first. 😘
My Chocolate Heart Shaped Quinoa Macaroons is one you will come back to often. Enjoy these on Valentine’s Day or any day of the week. It’s an awesome recipe to share with your kids as well. Ingredients
6 tablespoons egg whites (from about 3 large eggs)
1/4 cup maple syrup
1 1/2 cups unsweetened shredded coconut
1 cup cooked white quinoa. Follow package instructions.
Pinch of sea salt
Combine the egg whites and maple syrup in a heatproof bowl.
Begin by tempering the eggs, which will create a nice crispy cookie exterior. Place the bowl over a pot with boiling water inside and whisk the eggs and maple syrup together until creamy and warm. When they’re warm to the touch, they are ready to go.
Remove the bowl off the heat and add in coconut, quinoa and salt, mix well.
Chill in the fridge for at least two hours.
Preheat the oven to 325 degrees F and line a baking sheet with a non-stick baking mat or double parchment paper,( so they will not burn under the bottom)
Spray canola oil inside a heart shaped cookie cutter. Using an ice cream scoop, place the mixture in the heart shaped cookie cutter and fill to the top.
Gently press down the mixture into the cookie cutter, molding it into the heart shape. Remove the cookie cutter and continue until you have used all the mixture. Separating the cookies about 1 inch apart.
Bake in the center of a warm oven for 15 minutes until the cookies are nice and golden brown.
Let them cool for at least 10 minutes or until completely cooled.
Top with Chocolate Ganache
4 oz dark or semi milk chocolate baking bar, chopped
1/2 cup organic almond milk or any non dairy milk or heavy cream
Pinch of cayenne pepper
Place chocolate pieces in a large bowl. Heat milk on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Add a pinch of cayenne pepper and stir. Drizzle over cooled heart shaped macaroons and Enjoy!!
There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.
1 can white beans, rinsed and drained
1/2 cup red onions, diced and extra tablespoon for garnish
1/2 cup red bell peppers, diced
2 garlic cloves, peeled and diced
2 tablespoons olive oil, in a sauce pan, to sauté veggies
1 tablespoons garlic herb seasonings
1 teaspoon garlic powder
salt and pepper to taste
2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped
1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped
1/2 cup artichoke hearts, marinated
Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside
Olive Tapenade Ingredients:
1 cup pitted black olives
6 small capers
1 garlic clove
3 tablespoons olive oil
Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.
It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.
I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.
2 cups zucchini, grated
1/4 cup yellow onion, diced,finely
1/2 cup cheese gruyere
1/2 cup parmesan
1/2 cup gluten free bread crumbs – I used Italian style
Salt and Pepper, to taste.
Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs 1 egg yolk
3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder.
1/4 teaspoon baking powder
3/8 teaspoon salt
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these.
Campari Stuffed with Tuscan White Beans with a balsamic glaze
Some encounters bring you back home to what your soul is yearning for. This year has done that for me and my family. I have been around people and places that have made me feel like, I was coming home. One of those encounters inspired me to move my culinary creative juices back to Raw Foods. Raw foodism is the dietary practice of eating only uncooked, unprocessed foods. It only includes, fruits, vegetables, nuts and seeds. Now I AM NOT A RAW FOODIST, VEGAN OR VEGETARIAN, but my diet is about 80% plant based. I believe eating whole foods is better for my body, mind and spirit. So, how did I come back home to raw foods? My best friend. She wanted to take a yoga class one morning and I did have the time, I had so much work to do. I was behind schedule on several projects, I felt run down and just wanted to work and maybe catch a nap in. However, inside of me, my spirit was calling from some release, so I went.
The funny thing is, as we were driving to the studio, it hit me where we were going, to my old yoga studio. The place I learned about the healing beauty of yoga and meditation, ironically another one of my best friends introduced me to this studio, 13 years prior. I got some teacher training here from some the best yoga teachers in the United States. I was very ill during that time, fighting kidney disease and trying to take care of a toddler.
The yoga studio was a place of love and great healing for me. As we walked into the yoga studio, there on her mat was the owner and one of my first yoga teachers. My heart felt so much joy. I felt like I was back HOME. The class was amazing and I felt more energy in my body and spirit, plus so much peace.
My yoga teacher and I caught up and we talked about health issues. She shared with me her journey of healing and it hit me why I was there. Food has been a healing art for me. So of course, my best friend and Creative Marketing Director of my wellness company, mentioned what I had been up to lately with food. My yoga teacher was excited, she had been eating raw to heal, but she runs three businesses and doesn’t have time to prepare the food. She asked me to help her and of course it was my pleasure to say, YES. The yoga studio and her classes brought me so much healing and now I could give back. Life is always trying to bring us home, if we just take the time out to slow down and listen.
Here are three ways you can use my Raw Chocolate Ganache.
Raw Chocolate Ganache: You can use this for many other desserts
1 cup maple syrup
1 cup cacao powder
1/4 cup coconut oil, pinch of sea salt
Using your blender, mix together syrup and coconut oil until well combined. Add in your cacao powder and a pinch of sea salt, and process until smooth – scraping down the sides as needed. Use immediately, or keep in an airtight container in the fridge for up to a couple weeks. If using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit, or roll out ganache truffles using a melon scoop. 🙂
Raw Chocolate Ganache Torte with Pistachio Dust and Black Berries
1/2 cup black cherries, thawed out frozen cherries
3/4 cup Raw Chocolate Ganache
1 tbsp maple syrup
crushed pistachios and a black cherry
Using a blender Blend everything together, using a biscuit cutter, place on a sheet pan with parchment paper . Pour the ganache mixture into the biscuit cutter, almost to the top, leave room to add the pistachios. Add the pistachios and top with a black cherry. Put into the freeze and allow to set over night or for at least 2 hours to get it very firm. When ready to serve, allow to set room temperature for about 2-3 minutes, this will make it easier for you to push the torte out of the biscuit cutter. Gently remove, by pushing up from the bottom with a frosting spreader or the back of a spoon.
Serve and enjoy immediately because the base is made of coconut oil, it must be eaten immediately or kept frozen.
Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream
1 pear cut in half and seeds removed
Raw Chocolate Ganache, in it’s liquid form. if using the ganache after being refrigerated, simply place the container in warm water for a few minutes to let it soften up a bit.
whole coconut milk
1 tsp cardamom and a little more to dust over the pears
1 tbs maple syrup
Super simple. I add a little lemon juice to the pears, so they would not brown. Dipped them into the ganache. I dipped half of the pears here, added crusted walnuts, sprinkled with cardamom, you can also drizzle maple syrup, honey or agave over them for more sweetness. Put the pears into the fridge for an hour or overnight so the ganache can harden on the pears properly. The coconut cream is also super simple.
Open up a can of coconut milk and remove the creamy top part and add to a bowl. Using an electric hand mixer whisk attachment, beat the cream until fluffy and smooth. Add in maple syrup and cardamom. Put whipped cream in the fridge to harden a bit, about 10 minutes. Remove the pears and whipped cream from the fridge. Add whipped cream to the pears and serve immediatley.
NOTE: This ganache has a coconut oil base so it will melt fast, so keep it in the fridge until ready to serve.
Pears Dipped in Spicy Raw Chocolate Ganache topped with walnuts and cardamom with a side of cardamom coconut cream
Last one, but oh so good. My grandson helped me make these, notice the heavy handed areas of pistachios. Love it.
Raw Chocolate Ganache Bark with Peppermint and Pistachios
3 tbsp cacao
2½ tbsp raw virgin coconut oil
1 1/2 tbsp maple syrup
small pinch sea salt
2 tbsp crushed pistachios
1 crushed soft peppermint stick
Whisk together melted coconut oil, raw cacao and maple syrup in a small bowl until completely smooth.
Add a pinch of sea salt and combine well.
Add nuts and peppermint
Line a cookie sheet with non stick parchment paper.
Pour the chocolate mixture into the lined cookie sheet and spread out evenly using the back of a spoon, spread it thick so you bark doesn’t melt so quickly when eating it. 🙂 Add the goodies on top.
Place the container in the freezer for 30 minutes until the chocolate is completely hard.
Break up the pieces and serve immediately.
Store in the freezer. PSA
Since the base of this bark is coconut oil it will melt at room temperature, so please keep it in the freezer, until ready to serve. Eat immediately.
Butternut Squash Pilaf is an amazing alternative to perhaps this years stuffing. It’s gluten free and loaded with lots of vegan protein and hey it’s delicious. I was able to make this dish for William Sonoma’s guest yesterday. I did a cooking demo on Healthy Holiday Thanksgiving Side Dishes! It was a hit. I love to watch people reactions when they eat food they do not normally eat on a regular basis, especially a spice or herb. This pilaf has garam masala in it, a very popular spice in India. The awesome thing about this spice, it has some of the same spices we use for our Thanksgiving holiday recipes, such as; cinnamon, cloves, cumin, coriander and black pepper. What’s different about garam masala, is the cardamom. We usually do not use that is everyday cooking, but now you can with this recipe. It is such an amazing spice. So, the moral of this story, try new spices in some of your everyday dishes.
This dish is super easy and will look beautiful on your Thanksgiving table this year. But first Remember to Set the Table with Love.
2 cups wild rice blend, gluten free
4 cups water
1 large butternut squash, peeled and cubed ½ inch
1 tsp oil
1 tbsp dried NO SALT garlic herb seasoning
1 tsp cardamom
1 tsp dried thyme
sea salt and white pepper, to taste. You can use black pepper if you like.
1 med. whole clove, peeled and dice
½ tsp salt
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp garam masala
sea salt to taste
In a large sauce pan add 4 cups of water and bring to a boil. Add 2 cups of wild rice blend. Cover with a tight fitted lid, reduce heat to a low simmer and cook for 45 minutes. Drain the rice and set aside.
Heat oil in a saucepan over medium heat. When the oil is hot, add the butternut squash. Stir and add the seasonings, NO SALT garlic herb seasonings, cardamom, dried thyme, white pepper and sea salt. Stir and allow to cook for another 4-5 minutes. Add diced garlic. Stir and cook for another 1-2 minutes, until the squash has soften but not mushy. The cooking process should take 6-7 minutes.
Toast the nuts and seeds
In a sauté pan on medium heat, add your nuts and seeds. Season them with a 1 tsp of garam masala, sea salt and touch of honey. Toast them for about 1 minute, nuts and seeds can burn because they have a very high oil content.
Add the wild rice to a large bowl. Add the squash and the toasted nuts, seeds and cranberries. Stir everything in the bowl gently, incorporating all the ingredients. Taste and see if you need to add more seasonings. Serve immediately.
Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.
This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables. Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.
I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.
I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.
Enjoy and Remember to Set the Table with Love.
1 medium butter squash, peeled and chopped into 1-2 inch pieces
1 pound brussels sprouts, peeled and halved
3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces
2 tbsp olive oil
1/4 cup chopped onions
2 garlic cloves, peeled and diced
1 tbsp sea salt, or taste
1 1/2 tbsp Harissa seasoning, adjust to your heat preference
1 tbsp brown sugar
1 1/2 cup red wine
1/4 cup balsamic vinegar
Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest
Preheat the oven 375.
In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.
Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.
FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.
I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.
My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.
If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.
2 medium apple, roughly chopped
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flax seed meal
1/2 cup gluten free oats ( Bob Mills)
1/2 cup brown sugar
1/2 cup organic maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
2 large eggs, lightly beaten
1 cup unsweetened almond milk
1 teaspoons vanilla extract
Preheat the oven to 350º. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.
Using a measuring cup, evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.
Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.