Archives for snack

Fire-y Squash Dip

3 cup butternut squash, cubed

4 garlic cloves, unpeeled

1 tbsp tahini

1 tsp harissa paste

1 1/2 tbsp olive oil

squeeze of lemon juice

sprinkle of dried herb of choice or finely chopped cilantro or parsley

Salt/Pepper to taste

Pre-heat oven to 375F. In a bowl, toss squash and garlic with olive oil and a sprinkle of salt. Transfer to oven proof-dish and cook 30 minutes or until fork easily pierces squash. Allow to cool. Squeeze garlic cloves out of their skins and combine all ingredients. Depending on your texture preference, use back of fork or blender to do so.

Enjoy with chips or as spread on toast!

Winter Squash Mash

The ratio is something like this:

2 Tbsp roasted/steamed/baked squash, mashed to desired consistency

1 Tbsp white miso

1/2 tsp gomasio (optional)

slivers of radish/finely chopped green onion (optional)

Plum Ginger Cake

7 plums, pitted and cut into 1/2″ pieces

small handful of candied ginger

1 stick butter at room temperature

1/2 cup coconut sugar

2 eggs, beaten

3/4 cup buckwheat flour

3/4 cup almond flour

1/2 tsp baking soda

pinch sea salt

Preheat oven to 350˚F. Butter 9×9″ pan. Beat butter and sugar together and once a soft mixture is achieved, slowly add eggs. In separate bowl, combine flours, salt and baking soda, mixing well. Fold dry mixture into wet, then adding plums and ginger. Bake 45-55 minutes or until toothpick comes out dry.

Alla’s Cranberry Torte

1 1/2 cup cranberries, rinsed

1 1/4 cup spelt flour (or regular white or whole wheat)

3/4 cup olive oil

3 eggs, separated

1/2 cup walnuts, quartered

3/4 cup coconut sugar

1 tsp baking soda

1 Tbsp lemon juice

Preheat oven to 350F. Combine egg yolks, sugar and olive oil first, followed by flour, cranberries and walnuts, in a medium size bowl. In another bowl, beat egg whites until white peaks are formed, slowly adding baking soda and lemon juice. Carefully, add the egg white mixture to the batter and mix just enough to combine well. Pour batter into a 9″ pie dish. Cook 30-40 minutes or until a toothpick is dry when inserted into the middle.

Pumpkin Muffins

2 c spelt flour

2 tsp baking powder

1/4 tsp baking soda

1/2 c coconut sugar

1/2 tsp sea salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 c pumpkin purée

2 eggs

1/2 c coconut milk

1/4 c coconut oil

1/2 c pumpkin seeds

2 Tbsp maple syrup

Preheat oven to 400˚F and line muffin tin with 12 liners. Combine dry ingredients (except pumpkin seeds) well and set aside. In separate bowl combine wet ingredients (except maple syrup). Divide batter evenly in the muffin tin. Bake for about 30 minutes or until tooth pick comes out dry. Transfer to a wire rack. While the muffins are cooling, roast pumpkin seeds in a cast iron pan for a few minutes until they get golden. Transfer to small bowl and combine with maple syrup. “Sprinkle” the mixture on top of each muffin and let cool.