Want your house to smell like cinnamon and pumpkin? Want super light, flour-free deliciousness? I posted this recipe before but, it’s that good!
Gluten Free Pumpkin Almond Brownies
1 C almond butter
1.25 C pumpkin purée
2 eggs plus one yolk
1/3 C date syrup (I used maple)
1 t baking soda
1 T cinnamon
1 C semi sweet chocolate chips
Mix almond butter and pumpkin until smooth.
Add the rest of the ingredients and mix until smooth.
Pour into a greased 8×8 or 9×9 baking dish, depending on if you like thinner and or thicker.
Bake at 350 for 25-30 minutes.
Cool and/or refrigerate. Can be frozen too.
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I returned from LA one day ago and have felt epically ungrounded since. With a list of things I should be doing, how to ground and come back to earth after several weeks, months actually, of floating this way and that?
Chop wood. Haul water. Or, cook, clean, and listen to Bob Marley as the case may be. Tangible, simple, doable things that keep me out of my head and in the present moment. And, I end up with a clean house and delish meal as a result. Bonus!
Today’s menu is kale and basil pesto over porcini ravioli, thanks to Trader Joe’s, or your local farmer’s market.
1 bunch kale
1 bunch basil
4-6 cloves garlic
1/2 c olive oil
1/2 cup walnuts
1/2 cup Parmesan
Salt and pepper.
Put it all in a blender and blend until smooth.
All measurements are approximate and you should add more or less depending on preference. Bon Apetit.
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Sometimes it raining out, you’re just beginning to feel normal after two weeks of being ill, you are going to a potluck the next day, and while playing Words With Friends the word rhubarb, albeit missing an ‘h’, pops up and you decide to put on your apron and bake.
Strawberry and Rhubarb Crumble.. .Super springy and will make your house smell fantastic. http://www.epicurious.com/recipes/food/views/strawberry-and-rhubarb-crumble-358595
And it’s a great excuse to put on that apron you don’t wear very often. Or, if you need a new one, check out the vintage inspired ones at fresastudio.etsy.com
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Yes, another easy and delicious recipe guaranteed to make your house smell good while simmering! Apple Ginger Sauce. Great as a snack, mixed with nuts and grains for breakfast, or on the side of a stack of pancakes.
I cut up about a dozen smallish Gala apples, a very decent length of ginger and put these in a pot (unpeeled) with the juice from half a lemon, a couple of tablespoons of honey (Curve Ahead Honey from my mom and step-dad’s bees!) two cinnamon sticks and a few tablespoons of water. All of these ingredients can be played with, adding more or less of what you think tastes good. Let it simmer on low heat until the apples are mushy. Serve hot or chilled.
In case you couldn’t tell, I’m unemployed, it’s winter, I love good food, and I’m on a budget until a new job presents itself… Time to cook!
This is my newest fave recipe, super easy and delish! Black beans, quinoa, sweet potato, avocado, greens, feta, and green chile salsa. I like to mix it all up in a bowl, but it would be just as good in a burrito!
As I went through my 2015 receipts recently, I was shocked at the amount of money I spent on supplements. Hundreds spent on iron, zinc, vitamin D, Bs, C, and dozens more. And, I’m not really convinced they did anything. So, I’m making a new resolution and am determined to try to get my vitamins and minerals from my food instead of bottles.
Sometimes (like on a Monday in January when the costuming job you thought you were about to start falls through, and you just watched Downton Abbey’s characters smear butter onto thick cut teatime slices of bread, and it’s really cold outside) all you can do is put an apron on over your overalls and bake some bread!
I’d never actually made bread until today, though I remember the smell from childhood. My friend Alethea’s Artisan Boulè recipe has been sitting in my inbox for over a year and turned out to be simple, delicious, and is guaranteed to make your house smell good while baking, in all of its gluteny goodness.
Alethea’s Artisan Boulé
(For free form round dinner loaves and pizza crust)
1.5 TBS dry active yeast
1.5 TBS sea salt
1 TBS honey
3 c. Lukewarm water
Add 6.5 c unbleached white flour
Stir w/ wooden spoon
Cover not airtight for 2 hours
Once the dough has risen, you can refrigerate in an airtight container for about 2 weeks. If you refrigerate, let the dough you are using sit out for 1/2 hr, then bake. You can also freeze loaves for months.
This batch makes about 2 dinner loaves and 1 pizza or 2 big loaves.
When I make the boulé loaves, wet hands, take the chunk you want to use and toss back and forth and dust with flour till round.
For pizza cover pizza stone with cornmeal.
At about 30 min I cover the top of the bread in butter
Bake 375 for 50 minutes.
Smear with butter, jam, avocado or whatever sounds good. Enjoy!
This is a really easy recipe for a delicious pie, slightly more interesting than basic apple pie because of the sour cream!
Sour Cream Apple Pie Deluxe