arrowroot powder

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) /  by Lindsey | Dolly and Oatmeal

 

a lot has happened in only a short week.  we booked plane tickets, train tickets, hotels, b&b's and did some research on places we would like to visit if time permitted.  within that week we were on our way to our first destination: berlin, germany.  frank needed to travel for work, so we scrounged around and made it possible for me to join him.  berlin has completely exceeded my expectations and the little that we have seen has totally altered my opinion of this city.  as a history major in college, i studied a lot about european history as well as the world wars.  so my idea of germany and berlin was somewhat couched in a historical context.  the first half of our day was devoted to getting some sleep (as we did not sleep at all on the plane ride over, enter monster-lindsey) and explore a bit.  after a power nap and a shower we took to finding some lunch.  i went off the recommendation of ashley from oh, ladycakes and her fiance who are currently travelling europe.  on their travel blog they recommended factory girl!, and it did not disappoint.  it was just the kind of lunch one needs after a long travel: a salad with torn romaine, bitter arugula leaves, pinto beans for protein and sustenance, sweet, crunchy pomegranate seeds, grapes, tomatoes, walnuts, with splashes of aged balsamic vinaigrette.  is was quite the mashup salad but it totally hit the spot!  from there we walked through the mitte section of berlin, and to the berlin wall memorial - quite overwhelming given its important role in recent history.  from there we visited the brandenburg gate, the reichstag building, and the holocaust memorial.  i'm not sure i have words yet to really describe the importance of seeing these landmarks and monuments, all while sharing these moments with my sweet husband.  i'm excited for the next few days and our european journey ahead of us.   

so, from europe i bring you an heirloom pumpkin bread.  a few weeks ago a shop (saipua, you may have heard of them before - seriously talented florist, floral designer, and soap maker!) down the street from us had an heirloom pumpkin sidewalk sale (say that 5 times fast).  frank and i stopped by and picked up a few little beauties to make the apartment feel all autumnal and festive.  not knowing what i would do with them, i asked if they were edible.  they indeed were, but i had no intention of using them for anything specific.  a couple weeks later i decided to use up a can of pumpkin puree i had in the cabinet for a banana bread recipe that i wanted to adapt for pumpkin bread.  the bread came out nicely, but i was looking to make a few adjustments to the recipe and tried a second time.  this time i spotted that beautiful knobby pumpkin with the most perfect wooden stem sitting in our windowsill and i went to chopping it up. she gave me quite the workout - my wrist and forearm was sore for a good 5 days after.  in the end it was all worth it as the homemade pumpkin puree made the second version of the pumpkin bread insanely moist - not dense - with a super velvety texture.  can i say, that this by far, has been my most favoritest pumpkin bread ever?  seriously people, give homemade pumpkin puree a shot!  

heirloom pumpkin bread w/ sesame seeds + orange zest (and some chocolate chips too!) - gluten free + dairy free

 | makes 1 loaf |

ingredients

  • 1 1/2 cups heirloom pumpkin puree (instructions below) or canned pumpkin puree
  • 1/2 cup almond oil (or another vegetable oil)
  • 1 1/2 teaspoons vanilla extract
  • 2 organic free range eggs
  • 1 cup coconut palm sugar
  • zest from 1 orange
  • 1 cup brown rice flour
  • 1/4 cup oat flour
  • 1/4 cup almond flour
  • 1/4 cup arrowroot powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon white sesame seeds
  • 1/2 cup toasted almonds, roughly chopped
  • 1/4 cup enjoy life chocolate chips (optional) 

 

instructions

  • preheat oven to 350° and grease and line a standard loaf pan with parchment paper, extending edges up and over the sides of the pan
  • in a large bowl, combine pumpkin puree, olive oil, vanilla, eggs, sugar and zest.  in a separate, and also large bowl, whisk together the brown rice flour, arrowroot powder, baking powder, salt and spices.  using a spatula, mix the wet ingredients into the dry - stir until combined.  fold in walnuts, sesame seeds (reserve ~1 tablespoon for sprinkling the top of loaf) and chocolate chips if using 
  • transfer batter to prepared loaf pan and bake in the center of your oven for 60-75 minutes (rotating halfway through), until a cake tester inserted comes out clean
  • remove from oven and transfer to a wire rack to let the loaf cool completely
  • loaf will stay fresh at room temperature under a sheet of parchment paper for 3-4 days

slice and enjoy!  

 

homemade pumpkin puree

 

| makes about 3 cups | 

  • 1 medium sized pumpkin or 2 small
  • coconut oil to coat pumpkin pieces

preheat oven to 350° and line a rimmed baking sheet with parchment.  carefully, cut the top off the pumpkin.  then slice pumpkin in half, cut in half once more until you have 4 pieces.  slice each of the 4 pieces into one-inch pieces.  using a pastry brush, lightly coat the flesh of each pumpkin piece.  transfer to oven and bake for 45-60 minutes, until the flesh is fork-tender.   let the pumpkin cool, about 10 minutes, before cutting.  slice or peel the skin from the flesh, and transfer to a food processor.  pulse the pumpkin, stopping a few times to scrape down the sides, until the mixture is smooth.  transfer to an airtight container or use immediately

 

apple cider + honeycrisp puffed pancake /  by Lindsey | Dolly and Oatmeal

i never realized that so much of what i do each day and night relies on my ability to smell and taste.  i was forced to come to this realization last week when i down and out with a wicked cold.  perhaps i was (and still am) a big baby about it, but i haven't been sick in quite some time.  i suppose not being able to breath, the coughing, congestion, sneezing, and sleepless nights will do that to you, yeah?  it's been super frustrating to cook and want to get all experimental in the kitchen only to have an end product that is only distinguishable by the contents of it's sugar, salt, or acid (i.e. the only things halfway distinguishable).  i guess my point is that until one of these senses is temporarily not working, it's not entirely clear how important a purpose they serve. because of my limited ability to smell  and taste, i have commissioned my unofficial taste-tester: my husband.   he has been happily testing my puffy pancakes in my attempt to get them just right.  he doubted his palette and his ability to distinguish flavors, but i found his feedback quite helpful these past few days.  i have come to rely on him in yet another way i never imagined i would have to.  so, here's to my husband, who brings you these fun, puffy pancakes.   

i was gifted a bottle of boiled cider by my mother.  when i asked her what to do with it, she said something along the lines of "i don't know, play with it."  the teacher in me decided to go with an apple theme with this recipe and i took to replacing some of the pancake's liquid with cider.  the cider is not sweetened and therefore lends a tanginess to the pancake much similar to baked goods with sour cream or buttermilk - yes!  frank and i love honeycrisp apples, and they're at their absolute finest this time of year, so in they went.  (i hear honeycrisps are not so easy to come by outside new york state, i would say that gala apples or pink lady apples would make great substitutes.)  dutch baby pancakes or puffed pancakes seem to really be making the rounds on the interwebs since autumn has come to.  so, i wanted to make a version that i could enjoy and eat, and of course also share with you all.  i had had my eye on a beautiful recipe from a publication i received last year, and it took me awhile, but i managed to swap most of the flour and dairy products with ingredients that i normally bake with to make a light and puffy pancake that's crisp in all the right places!

apple cider + honeycrisp puffed pancake | GF + V

the flour and arrowroot powder can be substituted with any other flour with the same amount.  i use coconut palm sugar because of its low glycemic index, but it can similarly be replaced by any other sugar - i'm not sure how liquid sweetener would be since the batter is essentially liquid to begin with

adapted from Fig & Fauna for Pure Green Magazine, Volume 4

| serves 2-3 | 

ingredients  

  • 1/4 cup + 2 tablespoons almond flour (i prefer Honeyville brand)
  • 2 tablespoons arrowroot powder/flour
  • 1 1/2 tablespoons + 1/2 teaspoon coconut palm sugar 
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (plus a pinch for the apples)
  • 1/4 teaspoon cinnamon (plus a pinch for the apples)
  • 3 large organic eggs
  • 1/4 cup + 2 tablespoons unsweetened coconut milk
  • 2 tablespoons boiled cider or unsweetened apple cider
  • 1/2 cup honeycrisp apples, sliced about an 1/8" thick
  • 2 teaspoons coconut oil
  • powdered sugar for dusting (optional)

directions

  • preheat the oven to 425°
  • heat your cast iron pan to medium-low on the stovetop.  when hot, add the coconut oil.  using a silicone pastry brush, brush up the sides and all around the pan to coat evenly with the oil (if you don't have a pastry brush, using a paper towel will work as well).  add the apples, stir in a 1/2 teaspoon of the coconut palm sugar and sprinkle with nutmeg and cinnamon to taste - stir.  cook the apples about 2-3 minutes on each side until they're lightly browned and soft.  arrange them to cover the bottom of the pan.  turn off the heat and set aside
  • in a blender or food processor, add the almond flour, arrowroot, salt, sugar and spices; pulse to combine.  then add the eggs, coconut milk, and cider.  blend for approximately 1 minute
  • pour the batter (it will be quite thin) into the pan to cover the apples.  very carefully, place the pan into the middle of the oven - bake for 15-20 minutes until pancake puffs up and lightly browned on top and around the edges 

dust with powdered sugar and serve immediately - enjoy!