make: pumpkin bread

Do you have a favorite you always reach for when confronted with a pastry case? A croissant perhaps? Maybe doughnuts call your name? If I'm picking up an accompaniment to my morning coffee, I almost always go for a scone. I will even admit here that I kinda like the super dense and sometimes a little dryness of coffee shop scones. I know. It's breakfast pastry blasphemy to not favor the light, flakiness of a croissant.

So, why is the picture of pumpkin bread up above? Because it's officially fall and it's officially totally appropriate to bake pumpkin bread. (And because I have never made a satisfying scone. Hence, I buy them at the coffee shop.) Most mornings, I am an oatmeal kind of girl. I do believe in a good filling breakfast. So, this pumpkin bread is whole wheat, low sugar and totally yummy. Begging for a warm cup of coffee enjoyed wearing a chunky sweater, boots and wool socks. Welcome back fall. I've missed you.

PS -- I followed this recipe for the most part, with the exception of olive oil instead of coconut oil and for flour I used this ratio: 1 1/2 cups whole wheat flour, 1/4 almond flour, 1/4 coconut flour. I didn't use millet, but I threw in a couple of tablespoons of uncooked steel cut oats. Also, I must note that I thought the step of adding the baking soda to hot water first seemed fussy, but I think it definitely made a difference in the rise of the bread.

make: lemon yogurt cake

Lemon yogurt cake is my favorite cake. All you need is a bowl and fork...and the ingredients, which is a short list as well: yogurt, a lemon, flour, baking powder, eggs, olive oil. It's simple, easy and delicious every time. I follow this recipe, but with olive oil instead of canola and I usually bake it in a loaf pan. But, this time around it's also a birthday cake. So to make it a little more special, I baked it in a round pan and made a glaze out of confectioner's sugar and lemon juice to top it off. The lemon and yogurt make it tangy. The three eggs make it rich. And the olive oil, well, it takes the cake.

make: homemade granola

I like sugar as much as the next girl. Which is to say, I like sugar too much. Sugar doesn’t like me. I crash. Hard. Exhibit A: NYC brunch equals a time to just go for it. Go for the decadent French toast. Two hours later become a whiny, agitated child. Embarrass yourself terribly. Remember why you don’t eat sugar at breakfast. I also love granola. But all granola has added sugar. I’m looking at you agave and honey. You count too. The only solution is to make your own. My recipe isn’t much of one, but here it is:

1.     Combine oats, walnuts, hazelnuts, unsweetened dried coconut flakes, and freshly ground sea salt.

2.     In a separate bowl, combine about ½ cup of unsweetened applesauce, 1 tbsp olive oil and 1 tbsp peanut butter.

3.     Mix applesauce mix into the oat mix.

4.     Bake at 400 for 20 minutes. Take out of oven, stir around, and bake for another 15-20.

5.     Let cool, then add in dried goji berries.

Note: When assembling ingredients for an attempt at a pretty before shot remember to then set the goji berries aside and not bake with the granola. This will make for blackened goji berries and the after shot will not be speckled with vibrant red prettiness. See above.

make: bread

Try not to forget the salt. If you do…just go overboard with the sea salt crystals on top. Don’t tell your doctor.

Making bread seems an appropriate place to start a new life journey. Nourishment for the soul. And challah. Well, challah is a bit more labor intensive than your average loaf (even when you cheat with the stand mixer). Good for distracting the mind and filling space in the day. Plus it’s delicious. Chewy, soft, a bit sweet. And you put those extra sea salt crystals on top, so everything’s good.