Isn’t that mauve flower pretty? I love how it hides under the leaves, only to be seen by chipmunks and those willing to crouch on the ground to find it. And such a unique shape, like a globe that’s been peeled back in three sections at the top. It makes me think of origami. I’ve grown wild ginger (Asarum canadense) for a long … Read more
A friend of mine had a birthday last week. She doesn’t eat any sugar at all (nope, not honey or maple syrup, either), but of course that didn’t faze me. I know all about cooking without sugar. Then I opened up the pantry to find I was almost out of xylitol. I had a few tablespoons. Not enough to make a … Read more
After my success in baking moccachocarula muffins a couple weeks back (muffins flavored with chocolate, coffee and the South Africa cream liqueur Amarula), I decided to make another batch. But this time I wanted: To go for a more cupcake-like texture To use up some of the chocolate whey protein powder that’s been sitting in my pantry untouched for eons Inspired … Read more
I recently had the once-in-a-lifetime opportunity to go on safari in southern Africa. A safari guide and tracker introduced me to a delicious drink called the mochachocarula: coffee, hot cocoa powder, and the South African cream liqueur Amarula. While getting out muffin ingredients today, I remembered the drink and used it as inspiration. Read more …
The last time I baked muffins was the last time I posted a new recipe on this blog, so I was overdue for a batch. I decided to stir up one of my old favorites, but with a different blend of flours and no added sugar. No stevia or other concentrated sweetener, either. If you consistently avoid added sugar or … Read more
I love beauty heart radishes. Is there another winter vegetable so lovely? They’re also known as watermelon radishes. Look how pretty they are when you cut the peel away! They’re awesome with cream cheese or Neufchatel and a little salt. Ingredients 1 large beauty heart radish (about 16 ounces) 1 8-ounce package Neufchatel or cream cheese ½ teaspoon salt (or to … Read more
Remember that zucchini glut this summer? We had so many I ended up freezing some so I wouldn’t have to deal with it. Last week, I took some grated zucchini from the freezer and made these muffins with buckwheat flour. Yum! Supplies measuring cups and spoons 1 mixing bowls and mixing spoon blender or food processor muffin tin with 12 … Read more
Supplies measuring cups and spoons 1 mixing bowl blender muffin tin with 12 2½-inch cups cooling rack Ingredients 1 tablespoon oil 2 tablespoons flax seed 1¼ cup unsweetened applesauce 2¼ cup grated carrots ¾ cups buckwheat flour ½ chickpea flour ½ rice flour 2 tablespoons xylitol or sugar 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon allspice … Read more
Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y. Ingredients ¾ cubes of frozen unsweetened applesauce* ¾ frozen strawberries ½ frozen pomegranate seeds, plus a few for sprinkling 1 tablespoon almonds 2 tablespoons full-fat coconut milk Freeze the … Read more
I was in the mood for something reflecting the local harvest. So I threw together muffins featuring acorn squash, cranberries, apples, and buckwheat—plus cinnamon, a traditional autumn spice. These were moist and have an addictive flavor. If you want a more mild buckwheat flavor, substitute half with wheat flour or gluten-free flour mix. Supplies measuring cups and spoons 2 mixing bowls … Read more