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Other potential titles for this post included, “Three of my favorite things” or “Recipes I’ve Been Meaning to Tell You About”. I’ve been feeling under the weather for the past week, but now that I can finally smell and taste properly again, I’m back to make up for my absence with three recipes in one. (A better blogger would have recipes on reserve for occasions like these, but then again, I have to be sufficiently excited about a recipe to post it and I could hardly stand to sit on a good one.)Each component is delightful on its own, but they just so happen to combine marvelously well in one breakfast bowl. Nutty, fruity, creamy—yes, more, please.I’ll give you a rundown of each. The oatmeal cooking technique, which I discovered in Megan Gordan’s Whole-Grain Mornings cookbook, yields nutty and fluffy (not at all mushy) oatmeal.The strawberry chia jam utilizes summer’s finest [frozen] strawberries, a dollop of natural sweetener and thickens with the help of “superfood” chia seeds. It cooks down in under thirty minutes and tastes much fresher and brighter than store-bought jams.Lastly, coconut whipped cream has already taken the internet by storm, for good reason. I like it just as much, if not more than, freshly whipped cream. It’s better for you, too.Since I haven’t been feeling well, I’ve been paying extra attention to the fuel that I’ve been consuming. I’m not a nutritionist, but I believe that this breakfast is excellent fuel. It’s full of whole grains, seeds, fruit and healthy fat. And more than that, it’s crazy delicious and brightens up dreary winter mornings with a swirl of shocking pink. Can’t beat that!I should mention that while I was snuggled up with sweet Cookie in front of the TV (House of Cards season two!), I researched foods that heal and fight inflammation. The internet says those foods are vegetables, fruits, whole grains, seeds… everything I’m already accustomed to eating! High five, self. Way to treat yourself kindly, recipe makers. Hope you enjoy these recipes as much as I do. 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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 Oatmeal with Strawberry Chia Jam and Coconut Whipped CreamAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 2 to 4 1xCategory: Breakfast★★★★★4.9 from 15 reviewsThree healthy recipes in one bowl: the best toasted oatmeal, (frozen) strawberry chia jam and coconut whipped cream. This breakfast is easily vegan and gluten free (see notes). If you ;re making the coconut whipped cream, be sure to chill your coconut milk overnight, and place your mixing bowl in the freezer at least 30 minutes. Scale 1x2x3x IngredientsStrawberry chia jam (yields about 1 cup, you might want to double these amounts so you ;ll have more for later)1 bag (12 ounces) frozen organic strawberries or other berries*2 to 3 tablespoons honey, maple syrup or agave nectar1 tablespoon chia seedsToasted oatmeal1 to 2 tablespoons coconut oil or butter2 cups rolled oats1 ½ cups + 2 tablespoons water½ cup milk of choice (I used light coconut milk)Generous pinch kosher or sea saltPinch of ground cinnamon (optional)Pinch of ground ginger (optional)Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.Coconut whipped cream1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you ;re at it.)1 tablespoon honey, maple syrup or agave nectar½ teaspoon vanilla extractInstructionsThe strawberry chia jam takes the longest to make, so let ;s start with the jam: In a medium saucepan, combine the berries (no need to defrost if they are frozen) and sweetener. Cover and bring to a simmer over medium heat, stirring frequently. Once the berries are warmed throughout and saucy (5 minutes or more), lightly mash the berries with a potato masher or fork.Reduce the heat to medium low. Stir in the chia seeds and cook, stirring frequently, until the jam is reduced and looking, for lack of better term, jammy (15 to 20 minutes). Note that the jam will further thicken up as it cools. Remove the pan from heat and add more sweetener if you ;d like.Make the oatmeal: Melt the coconut oil/butter in a large skillet over medium heat. Add the oats and toast over medium heat, stirring occasionally, until they start smelling fragrant and toasty, around 6 to 8 minutes.In a large, heavy bottomed pot, combine the milk, water, salt, cinnamon and ginger. Bring the mixture to a slow boil over medium heat. Add the toasted oats and gently stir once or twice to incorporate the oats into the liquid. Cover the pot and turn off the heat. Let the oats sit on the burner, untouched, for 7 minutes. After 7 minutes, uncover and check the oats. Mine were perfectly done at this point, but if yours are wetter than you ;d like, let them continue to absorb water in a covered pot for a few more minutes.Make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. The coconut cream should have separated from the liquid by now. Flip the can over and open it from the bottom with a can opener. Pour out the coconut water (reserve for smoothies if you ;d like).Scoop the solid coconut cream into the chilled bowl. Using an electric hand mixer, beat the cream until fluffy and smooth. Add the sweetener and vanilla extract and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and firm when cold).

I’m mad at these muffins. Mad because they took me three tries to get just right yesterday. Mad because the third variation turned out so well that I filled my belly with muffins before I went to bed last night. Fortunately, they’re composed of yogurt (instead of sour cream) and white whole wheat flour (instead of all-purpose flour), so they are more redeeming than your average muffins.I realize that being mad at an inanimate, edible object is totally ridiculous. It ;s like being mad at a puppy who’s been caught nibbling on your favorite pair of shoes. Impossible! They ;re just muffins and puppies being their irresistible little selves.Actually, after my leavening issues with the other batches yesterday, I’m downright proud of these muffins. After my lackluster first batch, I doubled the initial amounts of lemon zest and poppy seeds found in typical lemon poppy seed muffins, so these guys are bursting with flavor. No sissy muffins here. I also decided to use white whole wheat flour, which retains all of the nutrients of whole wheat flour but has a lighter flavor and color. That way the lemon could really shine.Before baking, I opted to sprinkle the tops with turbinado sugar, which produces a sweet, crackling top that complements the texture of the poppy seeds. The finished muffins dome up nicely—not as high as they would if they had less poppy seeds and were made of all-purpose flour—but the resulting texture is rich, almost like pound cake.I learned a few tips for muffin making yesterday that might be of interest to you (source: Diana’s Desserts). First, don ;t fill your muffin cups over three-fourths full or you’ll get flat, flying saucer-like tops. For nice rounded tops, grease only the bottom of the cups and halfway up the sides.I ;ve also found that paper liners make for easier clean up, but I much prefer the crisp bottoms that result from baking the muffin batter directly against the pan. Lastly, rubbing the zest into the sugar imparts way more citrus flavor than just whisking the two together. Now you know!Lastly, while I love to use natural liquid sweeteners like honey in my baked goods, honey didn ;t work here. I tried reducing the amounts of liquid so I could add one-half cup honey in place of the sugar, but the resulting texture seemed kind of spongy and the muffins didn ;t taste sweet enough to delight. Plus, it ;s impossible to rub zest into a liquid like honey, so the muffins didn ;t taste very lemony. I opted to use organic cane sugar instead of honey for these and I ;m pleased with the results. One-half cup sugar divided by twelve muffins really isn ;t an amount worth worrying about. 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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}Double Lemon Poppy Seed MuffinsAuthor: Cookie and KatePrep Time: 15 minsCook Time: 16 minsTotal Time: 31 minutesYield: 12 1xCategory: Dessert★★★★★4.8 from 37 reviewsDelightful muffins bursting with lemon flavor and poppy seeds. These healthy muffins are made with whole wheat flour and yogurt. Serve with yogurt for a quick and filling breakfast. Scale 1x2x3x Ingredients½ cup + 1 tablespoon pure cane sugar2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)1 ½ cups white whole wheat flour or regular whole wheat flour¼ cup poppy seeds1 ½ teaspoon baking powder¼ teaspoon baking soda½ teaspoon fine-grain sea salt5 tablespoons unsalted butter, melted and cooled¾ cup plain yogurt (plain Greek yogurt works, too)1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)1 teaspoon vanilla extract2 teaspoons turbinado sugar for sprinkling on topInstructionsPreheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.

Today is just not my day. It ;s one of those days when every earnest attempt at productivity is slowed by unforeseen circumstances. Like, my dog ate my lunch. My sidebar doesn’t look right. And I need to hurry to the post office so I can mail my life savings to Uncle Sam. So it goes.If these scones look familiar, it’s because they are a riff on last fall’s pumpkin pecan scones. Those scones have quite a few fans and the banana version turned out so well that I couldn’t keep it to myself. Frankly, I don’t think banana scones get better than this.Feel free to play with this recipe. I made my scones with solid coconut oil instead of butter, which means that these scones are vegan/dairy free. Bonus: it’s much easier to cut coconut oil into the flour than butter. You could swap in other nuts or skip the nuts altogether. I think whole spelt flour would be a fine substitution for the whole wheat flour, too.The scones are lightly sweet before topping with the maple glaze. If you want to avoid processed sugar altogether, try topping the scones with pecan butter or another nut butter and a light drizzle of maple syrup or honey. Let me know how you like them! 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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}Vegan Banana Nut SconesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 8 1xCategory: Breakfast★★★★★4.8 from 35 reviewsHearty banana pecan scones made with coconut oil and whole wheat flour. Scale 1x2x3x IngredientsScones1 cup raw pecans or walnuts2 cups white whole wheat flour or regular whole wheat flour1 tablespoon baking powder1 teaspoon cinnamon½ teaspoon ground ginger½ teaspoon salt⅓ cup solid coconut oil or 5 tablespoons cold butter¾ cup mashed ripe banana (about 2 medium bananas)¼ cup milk of choice (almond milk, low fat milk, etc.)2 tablespoons maple syrup or honey½ teaspoon vanilla extractMaple glaze1 cup powdered sugar*⅛ teaspoon fine grain sea salt1 tablespoon melted coconut oil or butter½ teaspoon vanilla¼ cup maple syrup, add more if neededInstructionsPreheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger and salt in a bowl and whisk together.Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.In a liquid measuring cup, measure ¾ cup mashed banana. Add milk until you have a total of 1 cup liquid. Pour in the maple syrup and vanilla extract, and mix well.Pour the banana mixture into the dry mixture and combine with a big spoon. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.On a flat surface (like a cutting board), form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. (If you ;re using coconut oil and it solidifies on contact with cold syrup, gently warm the glaze in the microwave or on the stove, then mix again.) Let the scones cool for a few minutes, then drizzle the glaze generously over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.

Will my fellow perfectionists please raise their hands? I know I’m not the only one who chases perfection and suffers for it. In its more mild form, perfectionism can be a good thing, a steady drive to improve. I’ve taken it to the extreme lately, though, into never-good-enough territory. At this point, I am my own harshest critic and my own worst enemy. Whenever a surefire recipe concept fails me, or I don’t like what I see in the mirror, or the crumbs and splatters take over my kitchen countertop, my disappointment spirals downward until I hit rock-bottom defeat.Eventually, I drag myself up and put on Cookie’s leash so we can walk it off. Those brisk walks bring perspective. I remind myself that perfection is entirely subjective. Not to mention, impossible. Nothing will ever be perfect. So why am I bothering with such an impossible pursuit? My drive to be the best only succeeds in making me feel worthless, jealous, even bitter. That’s not me! To that end, I’ve hired a professional to help me. I want to learn how to accept less-than-perfect with grace rather than defeat.I wanted to find the perfect vehicle for this sweet and sour strawberry-rhubarb topping, but it’s just plain good on a lot of things. My strawberry and rhubarb were threatening to go bad, so I decided to roast the strawberries and rhubarb in the oven like I did for this balsamic stone fruit sundae. Roasting fruit is so simple and magical. If you ;ve ever cooked down rhubarb on the stove and been disappointed by the resulting fibrous goop, I think you ;ll prefer it roasted. The heat of the oven concentrates the sweetness of the strawberries and the tartness of the rhubarb. The final product is kind of jammy and still retains some texture, just like the filling in my strawberry rhubarb crisp.It’s great on pancakes, ice cream or swirled into milkshakes. I’m pretty sure it would be the best cheesecake topping ever. Tart plain yogurt might be my favorite creamy base, though. Add layers of granola, yogurt and strawberry-rhubarb stuff for a “parfait”—which, ironically, means perfect in French. (A coincidence, really. Insert eye roll here.) I just sprinkled granola on top for the pictures, but you can load it up however you ;d like. If you’re looking for an exceptionally simple and fresh spring dessert, this is it. 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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}Roasted Strawberry Rhubarb and Yogurt ParfaitsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 4 to 8 1xCategory: DessertRoasted, honey-sweetened strawberries and rhubarb yield a delightfully sweet and tart sauce. You swirl the sauce into yogurt, oatmeal and milkshakes. The warm sauce would be a killer topping for ice cream, cheesecake or toast. Scale 1x2x3x IngredientsStrawberry-rhubarb sauce1 pound strawberries, hulled and sliced into bite-sized pieces1 pound rhubarb (about 4 stalks), cut into ¼-inch wide slices⅓ cup honey1 small lemon, juicedParfait ingredients1 batch of homemade honey almond granola, or several cups of store-bought granola (nut free if desired)32 ounces plain yogurt (Greek yogurt/vanilla yogurt works, too)InstructionsPreheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.On the baking sheet, toss the strawberry and rhubarb with the honey and spread the fruit into a single layer. Bake for about 20 to 25 minutes, tossing halfway, until fruit is tender and juicy. Watch the fruit on the edges of the pan, as the honey can burn quickly.Transfer the fruit and the juices to a bowl. Stir in the lemon juice. Serve warm over ice cream or cheesecake or let it cool and swirl it into a milkshake, etc.If you want to make parfaits: in small glasses or bowls, layer yogurt, strawberry-rhubarb sauce and granola to your liking.

Blink. Blink. Blink. I’ve spent so much time staring at quesadilla photos this morning that I can hardly see straight. Quesadillas are challenging to photograph. Actually, all of the staple Mexican meals are difficult to photograph—tacos, tostadas, huevos rancheros, burritos, enchiladas. They’re all messy, round and irritatingly, impossibly delicious. I try to do them justice. I don’t even want to tell you how many photos I took of these quesadillas before I settled on the ones you see here.I’m hoping these pictures will entice you to make these extra-crispy scrambled egg quesadillas. The filling is composed of spinach, black beans and scrambled eggs (hello, protein!), which is secured to the tortillas with a light sprinkle of shredded cheese.Then, to make the quesadillas can’t-stop good, I sprinkled a tablespoon of cheese on the outside of the quesadilla and let it fry against the pan. Served with guacamole, you have an outrageously tasty, complete meal. The quesadillas are so tempting, in fact, that I had to take Cookie on a walk last night just to get away from the leftovers. I polished off the rest this morning.These quesadillas are one of those beautiful recipes that scale well, from a single serving to family-sized proportions. I live alone so I appreciate quick, satisfying, one-person meals. Sometimes I don’t want to eat the same leftovers for days. I’ve heard from some of you lately who are in the same boat. Sometimes those leftovers serve as reminders of what we don’t have—a boyfriend, a husband, friends in a new city. This recipe is for you.You can, of course, make more than one quesadilla if need be. Just multiply the filling ingredients as necessary and cook them all at once. Then transfer the filling to a bowl and make two quesadillas at a time in a large skillet. You could get multiple burners going if you have enough skillets. I think these would be a fun brunch recipe for a small gathering. Kids just might love these quesadillas, too. I love a good breakfas-for-dinner option, don’t you?Before you go, thought I ;d mention that I started a new Pinterest board for wholesome breakfast recipes, featuring some of my favorite food bloggers ; recipes! If you ;re looking for Cinco de Mayo recipes, I ;m working on a Facebook album full of them. (Warning: you ;re going to want at least one of my fresh margaritas.) Lastly, you can find my tips for making great quesadillas on this post. 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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}Vegetarian Breakfast Quesadillas with Scrambled Eggs, Spinach and Black BeansAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 1 1xCategory: BreakfastCuisine: Mexican★★★★★4.7 from 14 reviewsThis quick and healthy breakfast quesadillas recipe includes spinach and black beans. Extra crispy outsides and guacamole on the side make this scrambled egg quesadilla a totally irresistible breakfast (or lunch or dinner!). Scale 1x2x3x IngredientsScrambled egg quesadillas (ingredients per quesadilla, multiply as necessary)2 eggs1 teaspoon olive oil1 cup spinach, roughly chopped¼ cup cooked black beans1 medium whole grain tortilla½ cup melty shredded cheese (like cheddar or Monterey Jack), dividedHot sauce, like CholulaSea saltGuacamole (yields enough guac for 2 to 4 quesadillas)1 large avocado, diced1 tablespoon fresh lime juice (about 1 small lime, juiced)2 tablespoons finely chopped white onion or radishes3 packed tablespoons fresh cilantro (about 1 small handful)1 small garlic clove, pressed or minced½ teaspoon ground coriander⅛ teaspoon sea saltInstructionsTo make the guacamole: Combine the guacamole ingredients in a small bowl. Mash with a fork until the mixture is well combined and mostly smooth. Set aside.To prepare the eggs: Scramble the eggs in a small bowl. Season with a couple dashes of hot sauce and a dash of salt.To cook the eggs: Heat 1 teaspoon of olive oil in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat until shimmering. Add the chopped spinach and cook, stirring often, until wilted, about 1 to 2 minutes. Add the black beans to the skillet. Pour in the scrambled eggs and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process (the eggs will finish cooking in the quesadilla).To cook the quesadilla (if desired, you can cook two quesadillas at once): In a large skillet (preferably cast iron, but nonstick also works), warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs, then top the scrambled eggs with almost ¼ cup cheese, reserving about 1 tablespoon of cheese for later. Press the empty tortilla halve over the toppings.Let the bottom side of the quesadilla cook for a minute, then carefully flip the quesadilla with a spatula. Immediately sprinkle the remaining tablespoon of cheese over the hot side of the quesadilla and let it melt as the other side cooks for a couple of minutes. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for a couple of minutes. Use the spatula to get underneath the melty cheese side and flip again. Cook that side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown.Transfer the quesadilla to a cutting board to cool for a few minutes, then slice each quesadilla into 2 slices using a pizza cutter or a very sharp knife. Serve with guacamole.

I feel good this morning. I haven’t felt so hot for the past few days, so I noticed. I’m not sure if my ambiguous symptoms have been caused by allergies or a bug, but! I’m on the mend. No more afternoon naps for me. My mama would tell you that I quit taking naps at the age of two (my poor mom), so sleeping during the day is truly an unusual phenomenon for me.I ;ve also been avoiding the kitchen as much as possible and, when my stomach starts to growl, throwing together one-serving meals that don’t leave a family-sized mess to clean up. It’s been a good reminder that simple, quick and wholesome recipes are always much needed and appreciated.This eggs-on-toast recipe is just that. It’s super simple and ready in ten minutes. You can prepare your eggs however you’d like—scrambled, fried, even poached. Toast your bread and slather on a healthy amount of goat cheese (or smashed avocado, ricotta, hummus). Prepare some vegetables to provide a fresh component (I used peas for a spring version, but can’t wait to try sliced heirloom tomatoes this summer). Top with egg, salt and pepper, and a sprinkling of fresh herbs. I opted for dill because I really love dill, but any leafy herb will do, like basil, parsley, mint, cilantro or chives. And you’re done!I ;m going to keep this post short, but here ;s some recommended reading that has gotten my wheels spinning lately: Zosia Mamet on Why She Won ;t Lean In, Thanks and Kate Arends on Staying Sane on the Internet.I ;ve also been meaning to tell you about my real-life friend Jennipher‘s new book, called The Anti-Diet: 10-Minute Fixes to Get the Body You Want and a Life You ;ll Love. I went to her book signing and wanted to give her a high five every time she read from the book—it ;s all about loving yourself and taking good care of yourself, with practical tips on how to get there. I wish someone had handed me this book in college. 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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 Goat Cheese and Egg Toasts with Peas and DillAuthor: Cookie and KatePrep Time: 6 minsCook Time: 4 minsTotal Time: 10 minutesYield: 1 1xCategory: Breakfast/Brunch★★★★★4.3 from 3 reviewsGoat cheese slathered on whole grain toast, topped with an egg (fried or scrambled) and a sprinkling of fresh peas and herbs. An easy breakfast or any-time-of-day meal. Scale 1x2x3x IngredientsPer toast1 slice hearty whole grain bread1 ½ ounces goat cheese, softened1 egg, fried, or 2 eggs, scrambledHandful fresh peasLight sprinkling of chopped fresh dill (or mint, chives, parsley or basil)Sea salt, to tasteFreshly ground black pepper, to tasteInstructionsBring a small pot of water to boil for the peas. Toast your bread. Spread a generous amount of goat cheese on top (if your goat cheese isn ;t spreading easily, transfer it to a heat-safe bowl and microwave for 10 seconds).Once the water is boiling, drop in the peas and cook until crisp-tender, about 90 seconds. Drain the peas and return them to the pot.If you ;re planning to fry your egg, sprinkle your cooked peas onto the goat cheese and gently press down on the peas so they stick.Prepare your egg(s) as desired. If you ;re scrambling the eggs, season the eggs with salt and pepper before cooking, and toss in a handful of peas before the eggs set.Transfer the cooked egg(s) on top of your goat cheese-covered toast. Top with a slight sprinkle of chopped fresh herbs, salt and pepper.

Thank you all for being you. I didn’t mean to stir up concern with my last post. I appreciate your reassurances, though. I’m still dusting myself off, but lots of real time with friends last weekend helped. We spent not one but two afternoons at the pool, feasted on chips and guacamole for dinner and celebrated a good man’s birthday on his front porch.I don’t have a lot of grand ideas about my future life, but I know I want a big front porch. A screened-in back patio would be nice, too. And a deck, while we ;re at it. I wouldn’t mind a balcony. I can ;t speak for you, but something magical happens when I cross the threshold to an outdoor space. In the absence of blinking screens and mechanical distractions, my shoulders relax, my work disappears and I feel present.I’m making a purposeful effort this summer to slow down. The season demands it. Long days are for evening walks and wine with friends. I don’t have any colorful Instagrams to show for last weekend’s fun times because I wanted to be in the moment. I understand that every aspect of my life could be leveraged for content, but sometimes I resent that concept. Framing events for social consumption is distracting. It’s, like, so meta and I just want to be. You know what I mean, man?I could go on about all the “shoulds” that supposedly lead to blog success, but I’d rather tell you about these bran muffins. They are so good. I didn’t know that hearty bran muffins (100 percent whole grain, no less!) could be so fluffy and delicately sweet.Deb ;s blue sky bran muffins were already on my must make list when my friend hand delivered some. One taste of the homemade muffins was motivation to adapt them for my blog. I replaced the all-purpose flour with whole wheat flour. I decreased the buttermilk and baking temperature so I could sweeten the muffins with honey instead of brown sugar. The flavor of honey is lovely here. I couldn’t resist sprinkling the tops with raw sugar for a sparkly, lightly crunchy top.These muffins are a breakfast treat that you can feel good about (that is, if you don’t think that gluten is the devil). Wheat bran is the nutritious, fibrous, protective outer layer of wheat berries that is removed when wheat berries are processed into all-purpose flour. One of the greatest benefits of a whole foods-based diet is getting plenty of fiber without even trying.I’ve been enjoying these muffins with plain yogurt for breakfast. They make good snacks, too! I can ;t say they ;re the prettiest muffins around, but bran muffins are never going to win a beauty contest. Fortunately, their taste and texture make up for their modest, lopsided looks. 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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}Blueberry Honey Bran MuffinsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 12 1xCategory: Baked good★★★★★4.9 from 13 reviewsHoney sweetened, 100% whole grain bran muffins that are light, fluffy and delicious! Add blueberries or any other fruit you ;d like. This recipe is flexible! Scale 1x2x3x Ingredients1 cup buttermilk*⅓ cup olive oil or melted coconut oil⅓ cup honey1 large eggZest of 1 lemon1 ½ cups wheat bran1 cup white whole wheat flour or regular whole wheat flour1 ½ teaspoons aluminum-free baking powder1 ½ teaspoons baking soda¼ teaspoon fine-grain sea salt6 ounces fresh or frozen blueberries2 teaspoons turbinado sugar, AKA raw sugarInstructionsHeat oven to 325 degrees Fahrenheit and coat a 12-cup muffin tin with nonstick spray.In a small mixing bowl, whisk together the buttermilk, oil, honey, egg and zest. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda and salt. Pour the wet mixture into the dry mixture and mix until just combined (a few remaining streaks of flour are fine). Gently fold in the berries.Working quickly, divide the batter between the 12 muffin cups. Sprinkle each muffin top with turbinado sugar.Bake muffins for about 20 minutes, rotating pan halfway through baking for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

Raise your hand if you ;re ready for breakfast tacos! I don ;t know about you, but I get a little giddy at the mere mention of breakfast tacos. Breakfast tacos turn everyday mornings into a reason for celebration. Just look how colorful they are! Like a fiesta on a plate.You can, of course, enjoy these festive tacos any time of day. I’ve been eating scrambled egg tacos for breakfast, lunch and dinner all week.Breakfast for dinner has to be my favorite, though. Nothing against regular breakfast (I never skip regular breakfast), but I don ;t have much patience for fancy AM meals. At that point, I ;ve gone over 10 hours without eating. I ;m hungry. Food me now.Dinner for breakfast is a more leisurely affair that goes well with a cocktail, which makes it the best of breakfasts. I ;m such a fan that I’m on the board of the Breakfast-for-Dinner Advocacy Group.That ;s a lie, sorry. My dad called yesterday and suggested that I join some local organizations. I wish there was a local breakfast-for-dinner advocacy group. I’d vote myself for president.I’ll get serious about these tacos for a minute. Beloved by all, breakfast tacos can be full of fried potato and bacon grease. These tacos are downright healthy in comparison. They’re hearty, fresh and full of flavor. I haven ;t put them to the test yet, but I bet they could still cure a hangover.The weekend is near. Let’s celebrate with breakfast tacos! 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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}Veggie Breakfast TacosAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 3 to 6 1xCategory: BreakfastCuisine: Mexican★★★★★4.7 from 7 reviewsSimple, healthy vegetarian breakfast tacos that are full of fresh flavor! You can make these “breakfast” tacos any time of day. I scrambled the eggs, but feel free to fry your eggs if you prefer. Recipe below yields around 6 tacos, depending on how much filling you put in each one. Scale 1x2x3x IngredientsVeggie filling2 teaspoons olive oil1 small white or yellow onion, diced3 garlic cloves, pressed or minced1 small zucchini, sliced into 2-inch long, thin strips1 small yellow squash, sliced into 2-inch long, thin strips1 red pepper, seeded, membranes removed and chopped½ lime, juicedSaltPinch red pepper flakesScrambled eggs6 eggs, scrambledHot sauceSalt and freshly ground black pepper1 tomato or a handful of cherry tomatoes, choppedSuggested garnishes, etc.6 small tortillas, corn or flour1 jalapeño, seeded, membranes removed and mincedFeta, crumbledFresh cilantro, choppedHot sauce (like Cholula) and/or salsa (I like salsa verde for these)InstructionsTo make the veggie filling: In a large skillet over medium heat, heat 2 teaspoons olive until shimmering. Add onions and a dash of salt. Cook, stirring occasionally, until the onions are softened and turning translucent, about 5 minutes. Add the garlic and a pinch of red pepper flakes, stir, and cook for another 30 seconds. Add the zucchini, yellow squash and bell pepper. Cook, stirring often, until the squash is softened and cooked through but not mushy, about 7 minutes. Remove the pan from heat and squeeze the juice of ½ of a lime over the veggies. Season to taste with salt, stir to combine, then set the pan aside.To scramble the eggs: Scramble the eggs in a bowl with a few dashes of hot sauce, a sprinkling of black pepper and a pinch of salt. Scramble over medium-low heat until the eggs are lightly set. Fold in the tomatoes and transfer the scrambled mixture to a bowl.To prepare the tacos: Warm each corn tortilla in a pan over medium heat, flipping occasionally. Transfer warmed tortillas to a plate and cover with a tea towel to keep them warm. Top each tortilla with scrambled eggs, followed by veggies, and garnish with a sprinkle of jalapeño, feta and cilantro. Finish with a few dashes of your favorite hot sauce and/or salsa.

Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn ;t happen again.All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you ;re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks. 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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}Erin ;s Baked Eggs on a Bed of Roasted Cherry TomatoesAuthor: Cookie and KatePrep Time: 5 minsCook Time: 20 minsTotal Time: 25 minutesYield: 4 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.9 from 27 reviewsEggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.) Scale 1x2x3x Ingredients3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved¼ cup grated Parmesan2 tablespoons olive oil2 tablespoons plus 1 teaspoon chopped fresh basil leaves1 garlic clove, pressed or minced (optional)Sea salt, preferably of the flaky variety (like Maldon)Freshly ground black pepper4 eggs, at room temperatureInstructionsPreheat oven to 400 degrees Fahrenheit.Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn ;t need to.)Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you ;re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they ;ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.Serve right away in shallow bowls with toast.

Ever watched a good peach go bad? It’s a real tragedy. Some gorgeous organic peaches withered away on my kitchen counter last week. Those peaches sprouted some unsightly fuzz as they waited their turn to be used in a blog recipe.It ;s my fault. I forgot how quickly a good peach can go bad. I still feel as though I’ve committed a grievous crime. It was, at minimum, a serious violation of my own summer peach policy. Better to eat a ripe peach over the sink than to let it go to waste. Right?I’m practicing peach repentance with pancakes. Oat and yogurt-based pancakes that are fluffy, gluten free and gently spiced. Thinly sliced peaches caramelize against one side of the cakes once you flip them over.I owe credit for the idea to Ali and Deb. Ali commented a couple of days ago on my blueberry lemon yogurt pancakes. She said she made them with peaches and they were divine. You guys have the best ideas (thanks, Ali!). Her comment reminded me of Deb’s peach pancake cooking method in The Smitten Kitchen Cookbook, where she pours batter onto a hot pan and tops the pancake with peach slices before flipping it over.I had make those peach pancakes immediately, with fresh Missouri peaches. Ali was right—they are divine, if I say so myself.These oat-based pancakes are gluten free, so they are a little more delicate than most at the flipping point. Just be gentle and they’ll turn out great. I made them on buttered cast iron and on a non-stick griddle (no butter). The butter makes them taste sort of doughnut-y, which is nice, but I preferred the cleaner taste of the non-stick surface. This could be because I grew up eating Bisquick pancakes cooked on an electric skillet. To each her own.If you have a favorite pancake recipe, you can totally caramelize peaches on them using this method! Try it! 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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}Caramelized Peach and Oat PancakesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 2 to 4 1xCategory: Breakfast★★★★★5 from 11 reviewsThinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They ;re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes. Scale 1x2x3x Ingredients⅔ cup plain yogurt2 tablespoons butter or coconut oil, melted1 tablespoon lemon juice (about 1 small lemon, juiced)1 tablespoon honey or maple syrup2 teaspoons vanilla extract2 eggs1 cup oat flour*½ teaspoon baking sodaSlightly heaping ¼ teaspoon salt½ teaspoon ground ginger¼ teaspoon ground cinnamon1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)InstructionsIn a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.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 butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. 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.