BUTTERMILK FRENCH TOAST

My most valued moments with my love are the morning time. My hair is everywhere and there are creases on my face from the pillow. Hugh wears comfy pants and recently some slippers I picked up for him at Target. The uniform is so decieving for the seriousness with which he takes his coffee process, I feel like there should be a lab coat or at least an apron for all the measuring that goes on. He makes the coffee, I make a quick breakfast, eggs for me and a sweet for him. Sometimes it's a piece of a quick bread or muffin, or other days it's french toast (it seriously doesn't take as much fuss as it sounds). We can't pull it off every day, but most days we breakfast together and it is my favorite part of the day.

It's been a big week. Highs and lows. In all the ideas I thought of posting, breakfast seemed like my safe spot. It's where I get to love him through french toast and be loved through good coffee. It's a small thing, but so big.

BUTTERMILK FRENCH TOAST // Serves 2

I tried buttermilk merely because the use by date is tomorrow, and I really loved the subtle tang. We follow this same ratio for everyday french toast, and simply substitute regular milk or almond milk as desired, so don't feel like you need to make an extra trip to the market.

2 eggs

1 tsp. vanilla extract

2 tsp. honey

pinch of cinnamon

pinch of salt

3/4 cup buttermilk

4 slices whole grain bread (1/2'' slices if using fresh, left out over night to dry out)

2 tsp. extra virgin coconut oil or butter

2 tsp. natural cane sugar

1 large banana, sliced on a bias

toasted pecan pieces

powdered sugar, optional

maple or agave nectar, optional

In a glass pie pan or square pan whisk the egg and vanilla very well. Whisk in the honey, cinnamon, salt and buttermilk until completely combined.

In a cast iron or pan of choice, warm a small pat of butter or coconut oil over medium heat, to coat the bottom of the pan. Dredge the pieces of bread in the custard, flipping a few times to be sure they're coated. Allow any excess to drip off, and add the bread to the hot pan. Allow to cook for about 2 minutes on one side, when the bottoms are golden and toasty, flip it to the other side, cover and cook another 2-3 minutes until the bottom is toasted dry and when you push on the center, you can tell it's not soggy. It will be tender, but no liquid should squish out.

While the toast is cooking, in another pan, warm the 2 tsp. of coconut oil and sugar. Add the sliced bananas and give them a quick saute just to warm through, about 1-2 minutes.

Serve each portion with some of the bananas and their sauce, pecan pieces and a sprinkle of powdered sugar. Depending on the breads moisture, add a drizzle of agave or maple as desired.

BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM

It hasn't completely sunk in, but the holidays are paving their way. The tree lots are popping up, we've got our Thanksgiving assignments and little white lights are slowing starting to line the houses in our neighborhood. I've got tubs of peppermint ice cream (my absolute favorite) in the freezer and there is a blooming white poinsettia on the porch. I just began to feel taken by the sentiment of this time of year in craving more time with friends and family, reflecting on the past year with thanks. Days pass and then you look back at a years time and so much has happened. So much! I know I have a ton to be thankful for. The big things like a kind and funny husband, a supportive family (two of them now!) a great place to live and good food. But the little things are not lost on me either. I just hope we all take the time to soak it all in.

This snack cake is my last non-festive treat before I jump into the holiday dishes with two feet. You don't get much less festive than banana cakes this time of year, but I couldn't help myself. I'm now ready to burn out on pumpkin and peppermint with the rest of you. I've been having a thing with almond meal lately, as I appreciate the flavor, extra protein and the crumbly texture in my baked goods. Because it is gluten free, I am careful when I use it exclusively, to make sure everything stays together. Anyway, notes below!

It's a tasty little snack, a perfect compliment to afternoon coffee, but personally, a distraction to keep Hugh out of my peppermint ice cream.

BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM // Makes one 8x8 cake

The cream frosting is from So Good and Tasty via My New Roots

You could use sweetened coconut if that is what you have on hand, just know your cake will be a bit sweeter. I gathered a tip from Kamran's recent post, and think it's perfect for baked goods with almond meal. I pull it out a tad early and cover it with a dishtowel to hold the steam in and it keeps it moist. He leaves his cake covered for 8 hours, I felt mine was good after an hour. Lastly, I have found that nut meals dry out quicker, so keep it air tight and it should last you 2-3 days. They have a great, well priced almond meal at Trader Joe's.

If you have a nut allergy, you can use completely all-purpose flour, or a gluten-free all purpose flour.

3 medium, extra brown bananas

1/2 cup extra virgin coconut oil, warmed to a liquid

2 eggs

1 tsp. vanilla extract

1 cup almond meal

1/2 cup unbleached all-purpose flour (or 1/3 cup coconut flour for GF)

1/2 cup unsweetened, shredded coconut (or walnut pieces or chocolate chips)

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 cup light brown sugar

1 tsp. cinnamon, or pumpkin pie spice

Cashew Cream

1/2 cup raw cashews, soaking in water for an hour, up to overnight

1/2 cup coconut milk

2 Tbsp. honey or maple

squeeze of fresh lemon juice

Preheat the oven to 350'.

In a large mixing bowl, smash the bananas really well, breaking down the chunks. Add the oil, eggs, vanilla and mix. Stir in the almond meal, flour, coconut (or chocolate chips), baking powder, baking soda, salt, sugar and spice.

Grease an 8x8 glass baking pan or line it with parchment paper. Pour in the mix and spread it evenly. Sprinkle a little extra sugar over the top. Bake on the middle rack for about 30 minutes. Being sure the center is set.

Allow it to cool.

For the cream, drain the cashews and put them in a food processor or blender with the coconut milk, honey and lemon juice. Process until completely smooth, scraping down the sides as necessary. It will have a bit of texture to it. The cream will keep in the fridge for about a week.

I prefer to add a bit of the cream to each piece as eaten, not frost the whole cake. Finish with a sprinkle of cinnamon.

DATE + PECAN SCONES

I have this almond strawberry shortcake recipe for the book that I have now made four times. I love this cake, but honestly I would be ok if I didn't have it again for awhile. Not to mention there are two of us in this lovely apartment, and I have a paranoia about food going to waste, so even while giving some away to friends, guess who has been eating a lot of cake? Yea. So I went to Zumba last night, trying to make up for cake... and scones. Have you been? It's so ridiculous that I keep going back. It's a workout of embarassing salsa-type moves that make me feel like I am in some terrible latin children's musical. The high school girls in their booty shorts and the older women who wear jingly belly dancing belts, it's entertaining, but still liberating in its own way. I think it's because there is no way you could take yourself seriously in that hour, and I like being forced into that state of mind.

I have unsuccessfully made scones a few times, but this recipe is my sweet victory for the previous batches which either spread flat or came out tasteless. Their edges may be imperfect and they don't have the lighteness that a bakery scone using all white flour yields, but I wouldn't change it. The spelt and oat bran give a warmth and heartiness to the scone, while it still welcomes a thin shmear of creme fraiche or butter. The trick to a good scone is to use your hands, not tools, so you can be gentle as possible as to not overmix and work quickly so the batter stays cold. I may not be a master yet, but these are pretty delicious.

DATE + PECAN SCONES // Makes 8

Ratios adapted from Maria Speck's Ancient Grains for Modern Meals

1 Cup White Whole Wheat Flour

1/2 Cup Spelt Flour

1/2 Cup Oat Bran

1/4 Cup Natural Cane Sugar

1/2 tsp. Sea Salt

1/2 tsp. Freshly Ground Nutmeg

2 1/4 tsp. Baking Powder

1/3 Cup Chopped Pecans

5 Medjool Dates, cut in small pieces

6 Tbsp. Butter, cold

1 Egg

3/4 Cup Heavy Cream

1 Tbsp. Orange Zest

Turbinado Sugar for Garnish

1. Preheat the oven to 400'. Mix both flours, oat bran, sugar, salt, nutmeg and baking powder together. Mix in the chopped pecans and dates.

2. Working quickly, cut the butter into chunks and work it in to the flour mix with your fingers until you get small pebbles.

3. Whisk the egg, cream and zest together and add about 3/4 of the cream to the flour and incorporate with as few stirs as possible. Add more of the cream as needed until you get a shaggy dough that just holds itself together. Pat it together and let it sit in the fridge for 20 minutes to chill.

4. Line a baking sheet with parchment paper. On a lightly floured surface, divide the dough in two and make two disks that are about 1.5'' thick. If you just want to cook four scones for now, wrap the other disk tightly in saran wrap and keep it in the fridge. Cut the disk in half, then in half the other way so you get four triangles. Place them on the parchment. Brush a bit of the remaining cream on top and sprinkle a few pinches of turbinado sugar on top. Bake on the middle rack for 16-18 minutes, rotating the baking tray half way through cooking. Remove to cool. Serve just above room temperature with a bit of creme fraiche.