Month: August 2019

It doesn’t feel like late October outside (72 degrees yesterday, can’t complain!) but it sure looks like fall. The trees are lit up in yellow, orange and red and leaves are swirling around in the streets. This year, like every year, I ;m feeling conflicted about the falling leaves—simultaneously sad to see them go, but awe-struck by their blazing glory on the way down.Sweaters and scarves and holiday cheer will be here before we know it. I partnered with Grain Foods Foundation to bring you these oat flour-based pumpkin waffles, which would be a fun breakfast to serve on Halloween, Thanksgiving, Christmas or any weekend from now until then.These waffles freeze beautifully, too, so you might want to make a big batch and treat yourself to pumpkin waffles are busy weekday mornings. Just pop them in the toaster and you ;re good to go!These whole grain pumpkin waffles are a riff on my basic oat flour waffles recipe. “Basic” doesn’t begin to do them justice—these waffles are crispy on the outside, fluffy on the inside, light but hearty, and hold me over until lunch time. In other words, they are basically perfect. I know a few commenters who can back me up on that! It took me a few tries to get the ratio of liquid/fat/pumpkin just right for these waffles, but I finally nailed it with the version below.Don ;t worry if you don ;t have oat flour in your pantry. You can easily make your own oat flour in a blender or food processor, like I did for these waffles. See my recipe notes for details.Grain Foods Foundation would like to remind you that you can find more information and recipes for grain foods on their website, grainsforyourbrain.org. I ;ll also be posting more holiday recipes with whole grain goodness like pasta, rice and whole wheat flour. What holiday recipes are you looking for this year? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin Spice WafflesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 4 large waffles 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.8 from 56 reviewsThese delicious, gluten-free pumpkin waffles are crispy on the outside and fluffy on the inside. This pumpkin waffle recipe ;s secret ingredient is oat flour! You can easily make your own oat flour at home (check the recipe notes for details). This recipe yields 4 round, 7-inch Belgian waffles. Note: when I say “scant,” I mean just a couple teaspoons shy of the measurement listed. Scale 1x2x3x Ingredients2 ¼ cups (200 grams) oat flour*1 tablespoon baking powder¾ teaspoon salt1 teaspoon cinnamon½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon allspice or cloves3 large eggsScant ⅔ cup milk of choice (I used plain, unsweetened almond milk)Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted½ cup (122 grams) packed pumpkin puree3 tablespoons maple syrup1 tablespoon vanilla extractSuggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…InstructionsIn a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine.In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended.Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don ;t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other or they ;ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you ;re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

It ;s very strange to be a private, reserved person with a public job. Sometimes I can hardly stand to publish another post and put myself out there for critique all over again. I ;ve pulled back from writing about personal matters on this once-little corner of the internet over time, even though ninety-nine percent of you all are so kind and encouraging. (Thank you.)I catch myself doing the same in new relationships—not opening up, not quite being myself, just generally holding back. Vulnerability terrifies me and it ;s safer to just bob along on the surface. This week went south and that ;s all I can muster up to say about it.This frittata, though. It deserves mention. You should make it. It ;s full of sweet butternut squash, sautéed onion and salty Parmesan cheese, topped with crispy fried sage. It ;s a great gluten-free holiday brunch option. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Butternut Squash Frittata with Fried SageAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 6 to 8 slices 1xCategory: Breakfast★★★★★4.9 from 17 reviewsSimple, savory frittata made with butternut squash, onion, Parmesan and fried sage. This delicious gluten-free, meatless recipe is perfect for brunch or dinner. Recipe yields one 10-inch frittata, which is enough for 8 modest or 6 large slices of frittata. Scale 1x2x3x IngredientsButternut frittata8 eggs½ cup milk2 cloves garlic¾ cup freshly grated Parmesan or Pecorino Romano cheese, divided1 tablespoon extra-virgin olive oil¾ pound butternut squash (1 small or half of a medium butternut), peeled and chopped into ⅓-inch cubes¾ cup chopped yellow onion¾ teaspoon sea salt, dividedFreshly ground black pepperFried sage1 to 2 tablespoons extra-virgin olive oil16 fresh sage leaves (roughly ¼ cup), choppedInstructionsPreheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and ½ teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.While the frittata is baking, fry the sage: Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with sea salt and set it aside.Once the frittata is done, sprinkle fried sage on top and let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Serve!

I have news! I can’t believe I haven’t told you all sooner. Seems like most big blogger announcements involve engagements (nope), babies (definitely not) and cookbook deals (not yet).Here’s mine: I’m going down to Austin, Texas, for the whole month of February with my good friend Ali! We’re going because it ;s cold and we can. It was Ali ;s idea and I ;m so glad we ;re actually making it happen.I can’t wait to sample Austin’s finest street tacos with Ali and clink margaritas with Jeanine. I’m eager to soak up some of the city’s youthful energy and open up to new possibilities. I’m looking forward to an exercise in minimalism, too. I’m only bringing the bare essentials for the month and it should be a good reminder of how little I really need.Cookie and Henry are coming along, too, of course. We booked an amazing, light-filled house on Airbnb that has a fence built all the way around it, so I won’t worry so much about Cookie, and one of my friends is renting my place while I’m gone. It has all worked out pretty perfectly so far.Ali is far more organized than I am and created a spreadsheet of kitchen tools that we should bring. I haven’t looked at it yet, but you can bet I’ll be moving “cocktail shaker” to the top. I don’t think my waffle maker will be coming along with me so I’m getting my fill of waffles while I still can.You all know that I have high standards when it comes to waffles. They must be: a) crisp on the outside, b) fluffy on the inside, and c) light but made with whole grains so they stick with me for longer than a couple of hours.These 100 percent buckwheat waffles meet all of those qualifications and then some. So what else? They possess buckwheat’s rich, nutty flavor, which makes them more unique than my go-to oat waffles. Plus, since they’re made with buckwheat flour, I can share them with my gluten-free friends. I think you ;ll love them!Don ;t have a waffle maker? Try some buckwheat pancakes instead! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Buckwheat WafflesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 10 minsTotal Time: 20 minutesYield: 5 small waffles 1xCategory: Breakfast★★★★★4.8 from 42 reviewsThis simple, 100 percent buckwheat flour recipe yields light and crisp waffles that are nice and fluffy on the inside! This recipe yields waffles for two to three people, so multiply the recipe as needed. Scale 1x2x3x Ingredients1 cup buckwheat flour1 tablespoon sugar (I used coconut sugar)1 ¼ teaspoons baking powder1 teaspoon baking soda¼ teaspoon salt¼ teaspoon cinnamon1 ¼ cups buttermilk, shaken (see notes to learn how to make your own with any kind of milk)¼ cup (4 tablespoons) melted butter or coconut oil1 large eggTopping suggestions: maple syrup, almond butter and/or fresh banana slicesInstructionsPreheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you ;re ready to serve.In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn ;t fully incorporated. Commenter Monisha says her waffles turn out lighter and more crispy if she lets the batter rest for 5 to 10 minutes, so you might want to give that a try.Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this might take longer than your waffle iron suggests). Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.

I feel like I ;ve been trudging through mud all week. That ;s a phrase my mom uses fairly often when she ;s having a hard time getting stuff done. For some reason, I ;ve always imagined that the mud is actually chocolate pudding, which offers a more delicious visual.So I ;ve been trudging through chocolate pudding all week. Obstacles here, there, everywhere! I can ;t tell you how many trips to the grocery store I ;ve made over the past few days. You know how it goes. The first grocery store is out of Brussels sprouts, the second doesn ;t carry spring roll wrappers and the third store ;s freezer section doesn ;t offer any frozen spinach. Then you finally get home and realize that you forgot to put Parmesan on the list. Good grief.That ;s not just me, right? I ;ve decided that my version of paradise includes a grocery store that carries everything I need. No, I take that back—my version of paradise includes a self-stocking kitchen. Why doesn ;t that exist yet? It ;s 2015!I found myself day-dreaming about self-stocking kitchens while this granola filled my house with the heavenly scent of fresh orange and warm maple syrup. I ;ve been on a granola kick again and this kind is my new favorite. It ;s extra clumpy and extra delicious.I always strive to use only natural sweeteners in my baked goods, but this one required a minor adjustment. I know from past experience that rubbing zest into sugar brings out the flavor of the citrus tenfold, so I rubbed the zest into a couple of tablespoons of sugar. That did just the trick!I ;ve also learned how to make extra clumpy granola. The key is to crowd the granola a bit after you toss it halfway through cooking. Use a spatula to squish it down into a thick, even layer. Then let the granola cool completely before breaking it apart. This batch actually had all night to cool and harden before I took these photos.This granola is an irresistible snack, of course. It ;s also fantastic with plain or vanilla yogurt for breakfast. You could add some fresh fruit if you ;d like—clementine segments would be quick and delicious, and you can never go wrong with slices of ripe banana!Products used in this recipeMicroplane zester Measuring cups and spoons from Sur la Table ▸ For more of my favorite cooking tools, shop my healthy kitchen! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Cranberry Orange GranolaAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 6 cups 1xCategory: Breakfast★★★★★5 from 23 reviewsSimple and healthy, maple-sweetened granola with orange zest and dried cranberries. This granola just happens to be gluten free and vegan, too! This recipe yields about six cups of granola. Scale 1x2x3x IngredientsZest of 1 large orange, preferably organic2 tablespoons granulated sugar of choice4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)1 ½ cups raw pecans (or other nuts or seeds*)1 teaspoon fine-grain sea salt (if you ;re using standard table salt, scale back to ¾ teaspoon)½ teaspoon cinnamon½ cup melted coconut oil (or olive oil)½ cup maple syrup or honey1 cup dried cranberriesInstructionsPreheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it ;s bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

This post is brought to you by Bob ;s Red Mill.I ;ve been laying low since I got home after a month of being away. Hibernating, if you will. Reveling in the quiet and making coffee without worrying about waking someone. Making pancakes over and over. Spending lots of quality time with my dog Cookie, the pancake thief.It ;s been lovely. My pancake endeavors have paid off, too. I realized the other day that I don ;t have a basic pancake recipe on the blog, so here we are. Meet my new favorite pancake recipe. It ;s easy, healthy and vegan, to boot!How to Make the Best Vegan PancakesBasically, I reduced my gingerbread pancake recipe to its most essential formula, then I traded almond milk for cow ;s milk and olive oil (or coconut oil) for the butter. I was concerned that I ;d be able to taste olive oil in the finished product, but I really can ;t! Coconut oil works just as well, but it solidifies on contact with cold ingredients, so olive oil is just the easier choice.I tried a “buttermilk” version as well, with almond milk combined with a tablespoon of vinegar and lesser amounts of baking soda and baking powder. Even with the vinegar to react with the baking soda, the pancakes tasted terribly bitter. I ;m still mystified. I scratched the buttermilk idea and carried on with one tablespoon baking powder as the leavener, which works great.Then I tried omitted the eggs completely, surprisingly without any ill effects. Just to be sure, I tried a version with flaxseed to make up for the egg, but it didn ;t make any difference. The batter gets nice and bubbly thanks to the baking powder, then it fluffs up on contact with the hot cooking surface like flatbreads typically do.Without that eggy flavor, the remaining ingredients get to shine through. As such, this vegan pancake recipe produces remarkably delicious pancakes.Whole Wheat Flour TipsBob ;s Red Mill sent me their organic whole wheat flour, which imparts a lovely, lightly nutty flavor. Bonus? Since it ;s higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch.Speaking of whole wheat flour, if yours tastes bitter, your flour has gone bad! Whole wheat flour is not inherently bitter, but because it contains all of the good-for-you natural oils present in wheat, it can go bad more quickly than processed flours. For best longevity, buy quality flour and store it in an air-tight container in a cool, dark place, like the refrigerator or a cabinet.I ;ll quit rambling on about my beloved whole grain flours. Please let me know how this recipe turns out for you in the comments!If you love this recipe, be sure to check out the two pancake recipes in my cookbook, which both have vegan options. Looking for more vegan breakfast recipes? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Simple Vegan PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 10 minsTotal Time: 20 minutesYield: 6 pancakes 1xCategory: BreakfastMethod: StovetopCuisine: Vegan★★★★★4.7 from 145 reviewsThese easy vegan pancakes are my favorite basic pancakes! Who knew that eggless, whole grain pancakes could be so fluffy?! Feel free to throw in some add-ins like blueberries or chocolate chips, if you ;re so inclined. Recipe yields 6 modestly-sized pancakes (perfect for 2 servings), so multiply as necessary. Scale 1x2x3x Ingredients1 cup whole wheat flour*1 tablespoon baking powder¼ teaspoon salt1 cup almond milk or dairy-free milk of choice2 tablespoons olive oil or melted coconut oil2 tablespoons maple syrup or sugar of choice1 teaspoon pure vanilla extractMore oil to grease your pan/skillet, if necessaryInstructionsIn a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don ;t over-mix or your pancakes will be tough!). If you ;d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.Meanwhile, if you ;ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you ;ll know it ;s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Meet the banana muffins of my dreams. They’re fluffy, whole grain, naturally sweetened, totally delicious banana muffins. They ;re also about as healthy as muffins can be. The recipe calls for basic ingredients and you can mix them all together in one bowl. Too much to be true? Nope.These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. If you love these, you certainly don ;t miss the blueberry muffins in my cookbook.Muffins aside, can I tell you what else is exciting? I got a new camera! Can you tell? Bueller? Bueller? Well, that’s ok. I can, and I’m thrilled about it. I bought my old camera during my last year of college and it was the best investment I ever made. Eight years and 88,000 (that’s eighty-eight thousand) photographs later, it was time to upgrade.My new camera and I are still getting acquainted. I haven’t found the best settings or figured out all the fancy-pants features just yet (anyone want video?). We’ll get there. Photographing these banana muffins was a learning experience. A very tasty learning experience.The Best Banana MuffinsHere are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):These muffins are easy to make with basic ingredients. Only one bowl required!They ;re made with 100% whole grains, yet they ;re fluffy and delicious. No one will know the difference.They ;re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don ;t want to overdo it.Please let me know how your muffins turn out in the comments! I love hearing from you, and hope these banana muffins are your new favorite.Craving more wholesome banana treats? Don ;t miss my banana oat pancakes, vegan banana scones, healthy banana bread and banana cake with cream cheese frosting.Watch How to Make Banana Muffins Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Maple-Sweetened Banana MuffinsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 11 muffins 1xCategory: Baked goodsMethod: By handCuisine: American★★★★★4.9 from 487 reviewsThese whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they ;re healthy muffins. They ;re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil*½ cup maple syrup or honey2 eggs, preferably at room temperature1 cup packed mashed ripe bananas (about 3 bananas)¼ cup milk of choice or water (I used almond milk)1 teaspoon baking soda1 teaspoon vanilla extract½ teaspoon salt½ teaspoon cinnamon, plus more for sprinkling on top1 ¾ cups white whole wheat flour or regular whole wheat flour⅓ cup old-fashioned oats, plus more for sprinkling on top1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on topInstructionsPreheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Well, it ;s about time! It ;s been six weeks since I got back from my month of endless tacos and margaritas in Austin, Texas. Full credit goes to Ali for coming up with the idea to head south with our pups for the coldest month of the year, and I ;m so glad we did.We drove down separately with our dogs as our co-pilots and our trunks rattling with kitchen supplies. I caught up with her on I-35 near Oklahoma City and flailed my arm out the window with a stupid grin on my face. After a few months of talking about going to Austin for a month, we were doing it!Ali got there first, then I showed up and popped a bottle of Champagne, which we poured over ice like thirsty ladies do. We ;re both independent, single introverts who are accustomed to living alone, so I think we were both mildly apprehensive about sharing a roof for a whole month.Fortunately, Ali is a great roommate and our only heated discussions revolved around food. Ali is the salsa queen (don ;t bring jarred salsa into her house!) and she was surprised to hear me wax poetic about ketchup. It ;s true, I love ketchup, but don ;t get me started on baby carrots. Ali insists on lemon in her water and unabashedly adores frozen margaritas. I rank tortilla chips based on their air-pocket-to-flat-surface ratio. This is the stuff we learned about each other during fourteen happy hour sessions together.I kept going on to Ali and Jeanine about how I just don ;t get migas. Tex-Mex migas are Austin ;s version of scrambled eggs with peppers and tortilla chips folded in. Every time I ordered them, though, the chips had already melted into the eggs by the time they arrived. Their crunch had disappeared, leaving behind extra grease, salt and only whisper of corn chips flavor.On the morning I left Austin, however, I stopped at my favorite taco truck and decided to give their migas taco a shot. I waited forever for those tacos, long enough for a hipster construction worker to propose to me (only in Austin). I finally joined Cookie in my car and opened up my bag of tacos. The migas taco was freshly made with super crispy strips of corn tortillas. I took a bite and all of a sudden, migas made perfect sense.It ;s about time I shared my perfected homemade migas with you. I make my migas with fresh, oven-baked tortilla strips that retain their crispness without adding a greasy undertone to the dish. I serve my migas with peppery black beans, which are integral to the recipe below because you ;ll sauté all the onions and peppers together, then reserve half of the mixture to add to your eggs. This recipe would be perfect for a small brunch or dinner for two to four. They ;re best served right away; reheated leftovers are pretty good but the chips lose their precious crispness along the way.I ;m also finally sharing a public list of my favorite Austin restaurants that several of you have requested by email. (I ;m so jealous of your Austin trips!) I tried to include it at the bottom of this post, but the formatting got too complicated. Check out my short list below and view my full list here. Don ;t miss Ali ;s extensive guide to ALL the restaurants we visited in Austin here, with a Google map and everything!TOP 6 AUSTIN FAVORITESVeracruz All Natural: This taco truck (three locations) offers super fresh tacos, like the migas taco that inspired this recipe. I highly recommend ordering a pineapple agua fresca (they ;re huge, you can share!) and probably some queso to go with those glorious tacos.La Condesa: This modern Mexican restaurant made almost every category in my list! I absolutely love the colorful atmosphere. Their food is fresh and inventive (love the apple-serrano salsa and guacamole sampler), the cocktails are killer and they offer $2 mimosas and bloody marys during weekend brunch hours. Yes.The Peached Tortilla: Creative Southern food with an Asian spin in a colorful, well-designed space up north. Ali and I went with Jack and Jeanine and ordered about half the menu, family style, but our checks were surprisingly reasonable.East Side King: These food trucks (five locations) offer inventive Asian fare at affordable prices. They ;re owned by chef Paul Qui (you might have seen him on Top Chef) and conveniently located near hip bars so you can drink while you eat. Get some beet fries and the Brussels sprouts and rice dish!Weather Up: Our go-to bar near East 6th St. It has a lovely indoor atmosphere and a big patio in the back. If you go, tell our favorite bartender, Floyd, that Cookie and Kate sent you. Seriously, everyone tell him that and then tell me so I can giggle about it in Kansas City. Bonus: parking is easy to find.The Continental Club: Super classic Austin dive bar and music venue on Congress Street. They almost always have a band playing. Check out their more chill bar upstairs, too.View my full list of favorite Austin restaurants and bars here!Products used in this recipe10-Inch Cast Iron Skillet Fiesta Small Bowl, Turquoise ▸ For more of my favorite cooking tools, shop my kitchen essentials! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Migas with Black BeansAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 3 to 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: Tex-Mex★★★★★4.8 from 6 reviewsAustin-style migas made with crispy baked tortilla strips, scrambled eggs, lots of peppers and some cheese, for good measure! These make a fantastic breakfast, brunch or dinner. For a full meal, serve with black beans (mandatory, included in recipe below), salsa and some warmed tortillas if you ;d like to eat your migas in taco form. Recipe yields 3 to 4 servings. Scale 1x2x3x IngredientsCrispy tortilla strips4 small corn tortillas1 ½ teaspoons olive oilSaltSpicy black beans (half of these peppers go into the eggs)1 small red onion, chopped1 red bell pepper, seeded and chopped1 poblano pepper or 1 additional bell pepper, seeded and chopped1 jalapeño pepper, seeded and chopped4 garlic cloves, pressed or minced2 teaspoons olive oil1 teaspoon ground cumin1 (15 ounce) can of black beans, drained3 tablespoons waterSqueeze of lime juice or splash of sherry vinegarScrambled eggs8 eggs3 tablespoons cream or milk of choice¼ teaspoon saltFreshly ground black pepper2 teaspoons olive oil½ to ¾ cup grated Monterey Jack cheese or cheddar cheeseGarnishesChopped cilantroSalsa and/or hot sauce of choiceMore tortillas, warmed (optional)Diced avocado (optional)InstructionsPreheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you ;re at it. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1 ½ teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you ;re ready to serve.Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it ;s evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.Scramble the eggs by pushing the mixture around and ;round and ;round until they ;re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.

This post is brought to you by Bob ;s Red Mill.Growing up, my mom wouldn ;t allow any sugary cereal into the house except for the exceedingly rare box of Cinnamon Toast Crunch, which we ate right out of the box like candy. Because it is candy.I was otherwise opposed to cereal. I never liked my mom ;s choice of cereal—the healthy, fortified, fiber-rich stuff. On a more fundamental level, I couldn ;t understand the appeal of cold milk and soggy stuff in a bowl. It ;s like cold soup! Can anyone back me up on that?! Plus, I hated the sound of metal spoons scraping against bowls so early in the morning. I swore off the whole category and switched to toast with peanut butter.I crinkled my nose at the cereal bar in the dorms and carried on in my toast-eating ways until junior year, when I moved to France for a semester abroad. There were no toasters in the dorms. Also no refrigerators or microwaves, just a stove. I stored my food in a cabinet in my little room and quickly learned how to get by.At the French grocery stores, I found milk that didn ;t require refrigeration until opening. I also discovered on my own that I could just not refrigerate the milk for a day or two after opening. (I ;m fine, Mom!) Then my friend Mandy introduced me to the magic that is the French cereal aisle. The French know how to make some tasty, chocolatey cereal. After all my years of vocal cereal-hating, I survived on cereal in France.After all that, I came back home and fired up my toaster again. We just don ;t make cereal like the French do. Eventually, I expanded into oatmeal and egg-y things and homemade muffins. I learned how to make granola, which is now a staple, and here we are now with muesli. I wasn ;t sold on muesli until I ran out of my yogurt and homemade granola in Austin. Ali offered me some of her store-brand toasted muesli and almond milk and it turns out, I like cold soup when toasted muesli is involved.Muesli is like a healthier, lightened-up granola, which isn ;t to knock my beloved granola but to point out that muesli has significantly less oil and sugar in it. It can be made with no oil or sugar at all, but a little bit goes a long way in the flavor department. I treat muesli like granola and mix it with almond milk or yogurt in the morning. You can store extra muesli in a bag in the freezer and grab it like you would a box of cereal.Most muesli recipes call for just plain, raw oats, but if you want to make phenomenal muesli, you need to toast the mixture in the oven. The heat brings out the best in the oats, almonds and coconut. The oats crisp up a bit, so they retain more texture as well, which I love.I ;ve been playing around with muesli flavors like I have with granola. In fact, you could take inspiration from any granola recipe and turn it into muesli using the recipe below as your guide. Muesli reminds me of cereal, which reminds me of France, so I decided to add a reasonable amount of tiny chocolate chips to the mix. It ;s basically the Almond Joy of muesli.Oats are inherently gluten free, but often contaminated in the field from nearby crops or in processing plants where flour is present. I ;m so glad that Bob ;s Red Mill offers meticulously tested gluten-free oats so that I cook my favorite oat-based waffles and pancakes for my gluten-free friends! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Toasted Muesli with Almonds, Coconut and Dark ChocolateAuthor: Cookie and KatePrep Time: 5 minsCook Time: 20 minsTotal Time: 25 minutesYield: 7 cups 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 32 reviewsSimple and delicious toasted muesli with almonds, coconut and dark chocolate. This muesli is a healthy, homemade breakfast. Feel free to change up the mix-ins; just replace the almonds, coconut and chocolate with about 3 cups nuts and/or dried fruit (add the dried fruit after the muesil has cooled, like you do with the chocolate in the recipe below). Recipe yields approximately 7 cups muesli. Scale 1x2x3x IngredientsMuesli4 cups old-fashioned oats1 ½ cups sliced almonds1 ½ cups large, unsweetened coconut flakesScant 1 teaspoon salt½ teaspoon cinnamon3 tablespoons maple syrup2 tablespoons melted coconut oil2 teaspoons vanilla extract½ cup mini dark chocolate chipsServing suggestionsMilk of choice (I like almond milk) or plain yogurtSliced bananas, berries or fruit of choiceInstructionsPreheat oven to 350 degrees Fahrenheit. For easy cleanup, line a large, rimmed baking sheet with parchment paper (I was out, so I did not and it was fine).In a large mixing bowl, combine the oats, almonds, coconut, salt and cinnamon. Mix well. Pour in the maple syrup, coconut oil and vanilla extract and mix well. Do NOT add the chocolate chips; we ;re saving those for later.Pour the mixture onto your baking sheet and bake until the oats and coconut flakes are lightly golden and fragrant, tossing halfway, about 15 minutes.Let the muesli cool completely before mixing in the chocolate chips (if you add them too soon, the chips will melt and you ;ll have a delicious mess of chocolatey muesli). Serve individual portions in bowls with almond milk or yogurt. I like to let my muesli rest for a few minutes so the oats soften up a bit. Enjoy!Store cooled muesli in a freezer-safe bag with the air squeezed out. It keeps best in the freezer (no defrosting time required).

I have never enjoyed keeping secrets, even the good kind. I just might burst from anticipation so here it goes: I’m making a cookbook! It has been in the works for ages, and by ages I mean years, which is a long time in the blog world.My cookbook is called Love Real Food, as in Cookie and Kate Love Real Food. It’s a title that makes a statement, one that I hope will appeal to you, my most wonderful readers, and a broader audience that hasn’t yet stumbled on this blog or this way of cooking. It’s a statement that conveys my bursting-at-the-seams enthusiasm for real, wholesome food, the kind that both delights the senses and nourishes the body. I hope you like it!Love Real Food will be an extension of what you have come to expect on this blog, plus some fun special features. It will include 100 recipes that are all vegetarian, fresh and full of flavor. I’m being very careful to use accessible ingredients and have been testing the recipes over and over again to make sure they’re perfect.I’ve finalized about a quarter of the recipes so far and I CAN’T WAIT to share them with you all. The blueberry muffins alone! They took me nine tries to get just right but they were worth it. The book won ;t be complete without a few favorite recipes from the blog (even those will be reworked and tweaked), but the vast majority will be brand new. My stomach is so full right now, you guys.I ;m busy in the best of ways, stretched to maximum capacity with both the blog and the book. Maintaining my presence here and my recipe quality is very important to me, so I’m just moving a little slower than usual. Please keep visiting and letting me know how the recipes turn out for you and sharing my blog with your friends and family! I can’t tell you how much that means to me.In all sincerity, this blog would never have turned into a recipe website or now, a cookbook, if it weren’t for your presence and your kind words. I took an awfully long time to gather the courage to write this cookbook proposal (my second proposal, long story). Every time you asked me when I was going to publish a cookbook, you gave me a welcome push in the right direction. Thank you. I can’t wait to show you what I’ve been working on!The book will be coming to you in spring 2017, which might seem like a long time from now. It’ll be here before we know it! I ;ve grown accustomed to doing everything myself on this blog, so learning to lean on others in order to make a book has been an adjustment. Big thank you to my awesome agent, Steve Troha, for believing in me and helping me land a deal with Rodale. Rodale has been promoting healthy lifestyles since 1942 (they’re the publisher behind Yummy Supper, Thug Kitchen and The Year of Cozy), and they seem like the perfect fit.My editor, Dervla Kelly, has been reading this blog for four years, which is pretty special. I ;m really excited to be working with her. We’re going to make sure Love Real Food is beautifully designed and full of big, colorful photographs of the recipes (and of Cookie, of course).I’m so glad the secret’s out now so I can start sharing the creation of Love Real Food with you. Be sure to follow us on Instagram (I’ll be using #loverealfoodbook) and Snapchat (we’re @cookieandkate) for updates! I ;ll be putting out a call for recipe testers, too, if you ;d like to get involved!Oh and these pancakes! I thought we could celebrate with pancakes. They ;re light, fluffy and infused with apple flavor times two (applesauce and grated apple). They ;re also 100 percent whole grain, gluten free and, I kid you not, you can make them in your blender. Just throw everything but the grated apple in there and you ;ll have pancakes in no time flat! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Apple Oatmeal PancakesAuthor: Cookie and KatePrep Time: 5 minsCook Time: 10 minsTotal Time: 15 minutesYield: 6 pancakes 1xCategory: Breakfast★★★★★4.5 from 47 reviewsFluffy apple pancakes that you can make in your blender! These healthy pancakes are gluten free, too (no flour required, just oats!). Recipe yields 6 medium pancakes about 4 inches in diameter.FAIR WARNING: For reasons that I have not been able to deduce, these pancakes haven ;t turned out well for everyone like they did for me (I ;ve made them six times and they always turned out well!). Oat flour is always a little finicky but I don ;t know why these pancakes have been particularly problematic. These pancakes are the reason why my cookbook ;s pancakes aren ;t oat flour based. Scale 1x2x3x Ingredients1 cup apple sauce1 cup old-fashioned oats (gluten free if necessary)1 egg2 tablespoons coconut oil or butter, melted1 tablespoon baking powder1 teaspoon maple syrup or honey1 teaspoon vanilla extract½ teaspoon ground cinnamon¼ teaspoon salt1 cup grated tart apple (1 large honeycrisp apple was more than plenty for me)InstructionsPlace all the ingredients except for the grated apple in your blender. Blend until the batter is completely smooth (as in, you shouldn ;t see any remaining bits of oats or hear oats hitting the blades), pausing to scrape down the sides as necessary. Stir in the grated apple but do NOT blend again.Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you ;re using a non-stick electric griddle like mine, you might not need any oil at all.Once the surface of the pan is hot enough that a drop of water sizzles on it, pour about ⅓ cup of batter onto the pan. This batter is thick, but your pancakes won ;t cook through if they ;re thicker than ½-inch, so you might need to help spread the batter out with a spatula. Let the pancake cook for about 3 minutes, until bubbles are popping up and the edges are more matte than shiny. (Be patient, these pancakes need to cook a little lower and slower than most.)Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point to avoid burning the outsides before the insides are cooked. Repeat with remaining pancakes.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

This post is brought to you by Andy Boy.Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.Here, roasted broccoli rabe is tossed with golden potatoes and just enough Parmesan cheese to tempt even the skeptics. The dish comes together fairly quickly—you can prepare the broccoli rabe and dressing while the potatoes roast for the first 22 minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp. A simple, zippy blend of lemon, mustard and garlic soaks right into the potatoes and makes this dish extra flavorful.If you don’t have enough oven space for the big feast, I think this recipe would also make a great breakfast hash situation. Just top individuals servings with eggs cooked to your liking. If you are still a little skeptical of broccoli rabe, click here to learn about its nutrition benefits and find more creative broccoli rabe recipes from bloggers! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Lemony Roasted Potatoes and Broccoli RabeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: Side dishCuisine: Italian★★★★★5 from 8 reviewsThis delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. This recipe would also make a great breakfast—just serve with eggs! (Fried, poached, scrambled or hard boiled.) Recipe yields 4 side servings. Scale 1x2x3x IngredientsRoasted broccoli rabe and potatoes1 ½ pounds Yukon Gold potatoes, scrubbed3 tablespoons extra-virgin olive oil, divided¾ pound broccoli rabe (about 1 bunch)¼ cup grated ParmesanPinch red pepper flakesSalt and freshly ground black pepperDressing1 tablespoon fresh lemon juice (about ½ lemon, juiced)1 teaspoon Dijon mustard1 garlic clove, pressed or mincedInstructionsPreheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly but thoroughly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.While the potatoes and broccoli rabe finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, bake leave one or both pans in the oven a couple more minutes.Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.