PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL

Spelt Pumpkin Loaf . Sprouted Kitchen

Oof. We had a whirlwind of tying up a few loose ends for our cookbook (out this coming spring, so crazy!) and I sort of abandoned this space. While this is a place I want to share good food illustrated by Hugh's gorgeous photos, it is also a place I come to write. In an inevitably vain way, I suppose a blogger mostly has his or her own life story to draw from, and my reality as of late has been about rearranging our work, marriage, schedule, chores, social life, alone time etcetera with Curran in the picture. Most definitely for the better (not to be confused with easier), the day to day looks different now and my story is currently about figuring out who I am now in all of these things. It sounds dramatic and woeful, but honestly, as any big change goes, it just takes a little time to create a new normal. Both my thoughts and iphone pictures used to be all food all the time and now I have a mini person who hijacked all that. Our little baby bug is tall and thin as babies go, so says the pediatrician. He has a big gummy smile, is a little stingy with giggles despite his mom and dad being completely hilarious, rolls and always wants to be grabbing something to put in his mouth. At night, he lays his head between my chin and chest and rhythmically coos as I sing songs from church and/or Beyonce and rock him to sleep... I'm not sure there is any sweeter feeling in the universe. It is all so wonderful and yet so very hard. Many parts of being a new mom are really tough. I didn't anticipate the high highs met with low lows but I can see balance on the horizon. I worry by nature, so 'choosing optimism' is my mantra for this fall. Everything will be OK. It is always OK. 

Don't roll your eyes. Another pumpkin loaf! Just what you needed right? I have a good handful of things bookmarked in Amy Chaplin's gorgeous new book, At Home in the Whole Food Kitchen but I was in need of a fresh start, to ring in a new season, and a hearty, fall loaf seemed just the thing. This loaf is dense, barely sweet, is just the thing fresh out of the toaster with a swipe of good butter or coconut butter. It doesn't taste like dessert - it tastes like a breakfast loaf and that is the side of the loaf-preferences-fence I sit on. Hugh sits on the other side of said fence but nothing a little cinnamon sugar can't fix. Amy's cookbook is so comprehensive, beautifully designed and jammed full of recipes for the vegetarian, gluten free, dairy free and generally health nutty folks. There are a grip of fabulous cookbooks coming out this fall and next spring and I'm so anxious to try things and share them here. 

Spelt Pumpkin Loaf . Sprouted Kitchen

PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL // One 9-inch loaf

Recipe adapted from At Home in the Whole Food Kitchen by Amy Chaplin

The recipe is great as is, and as mentioned above, it is not super sweet as most breakfast loaves can be. I added a bit more spice and a little turbinado sugar on top for crunch. Amy suggests roasting a squash yourself and using the puree for the bread but canned pumpkin will work as well. 

• // cinnamon swirl //
• 1 cup toasted walnuts
• 2 Tbsp. maple syrup
• 2 Tbsp. muscavado, brown or maple sugar
• 2 tsp. cinnamon
• -
• 2 cups whole spelt flour
• 2 tsp. baking powder
• 1/2 tsp. sea salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cinnamon
• 1 1/4 cups pumpkin or squash puree
• 1/3 cup extra virgin olive oil
• 2 Tbsp. almond or soy milk
• 2 tsp. vanilla extract
• 1 egg
• 1/2 cup maple syrup
• 1/3 cup turbinado sugar, for sprinkling

Preheat the oven to 350' and lightly oil a loaf pan, lining it with parchment for a cleaner removal. 

Steam your squash for 10-12 minutes if making a puree by hand.

To make the swirl, mix the walnuts, maple, sugar and cinnamon together and set aside. 

Into a large mixing bowl, sift the spelt flour, baking powder and salt. Add the nutmeg and cinnamon. Whisk together the squash puree, olive oil, almond milk, vanilla, egg and maple syrup. Fold the flour mixture into the squash mixture until just combined. Spread half the batter over the bottom of the loaf pan. Layer cinnamon walnut mixture evenly over batter and top with the remaining batter. To create a swirl, run a knife in a zig zag through the batter. Sprinkle the turbinado sugar on top. Bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Allow it to sit for 10 minutes before removing the loaf. 

The slice is served best warmed with a generous spread of coconut butter or real butter. 

Spelt Pumpkin Loaf . Sprouted Kitchen

MAPLED CHOCOLATE CHIP COOKIES

It was my birthday earlier this week. It was smushed in between two trips to New York (Hugh has a wedding in Brooklyn this weekend), just after Mother's Day, the same week as my nieces birthday and nearly every female on my mom's side. I worked at Trader's most of the day and we had an excellent dinner in LA at Baco Mercat. I didn't need a bunch of celebration this year, there has been plenty going on and I just wanted to take account for the last 29 years. It kind of snuck up on me. My "twenties" have been abundant in experience - so many milestones and lessons and challenges and rewards and love and growth have been a part of this decade. I know I still have a year left, and not for a second do I believe my life is dramatically changing at the turn of a number, but still, there's only one year left! It has been so quick - but not - and somehow completely sufficient. I probably say this every birthday, but time fascinates me. How change is so sweeping in retrospect, but most of the time, you don't even notice the evolution of it.

These cookies actually don't have the slightest thing to do with my birthday but they need to be shared and we are celebrating. Ashley makes incredible cookies, and when I want to play around with a cookie combination or in this case, add something for my maple-loving husband, I use her recipe as a base and go from there. You really must try the original, but with the little bits of oats, tenderness from almond meal and the gentlest nudge of maple, I think I am calling this the "house cookie." I picked up some Valrhona feves, saving them for cooking glory, and they make the most gorgeous streaks through the cookies once baked. If you do try them, and even if you make a change of your own, just stay close to the oven. There is a time and place for a crispy cookie, but these babes are best consumed warm and just barely underdone.

PS. If you are in New York City this weekend, we will be at Posman Books in Chelsea Market on Sunday around 1pm signing cookbooks. It isn't an organized event, but we're signing their stock while in town so stop by and say hi if you'd like!

MAPLED CHOCOLATE CHIP COOKIES // Makes 18 small cookies

An adaptation of Not Without Salt's Almond Chocolate Chip Flax Cookies

Don't going searching high and low for chocolate feves, but I will say that they melt gorgeously in the dough. A chopped up bar of good-quality chocolate should work too.

If you need the cookies to be free of the glutens, a GF blend will work in place of the ww flour. Ashley's original gives you the option without the egg. I know maple extract isn't a pantry staple, but it's pretty fantastic and makes these cookies have a carmely-maple hint. This batch was made with maple flakes as well if you prefer a crunchy bit along with or instead of extract.

• 1 stick/ 1/2 cup unsalted butter, room temperature
• 1/2 cup muscavado sugar
• 1/2 cup turbinado sugar
• 1 egg, room temperature
• 1/2 tsp. sea salt
• 1/4 tsp. vanilla extract
• 1 1/2 tsp. maple extract
• 3 T. maple flakes (optional)
• 2/3 cup almond meal
• heaping 1/2 cup old fashioned oats
• 2/3 cup white whole wheat flour
• pinch of cinnamon
• 3/4 tsp. baking soda
• 1 cup dark chocolate chips/chopped chocolate

Heat the oven to 350'.

Cream the butter and both sugars until light and fluffy. Add the egg, sea salt, vanilla and maple extracts and mix again to combine well.

In another bowl, mix the almond meal, oats, white whole wheat flour, pinch of cinnamon and baking soda together. Add the dry to the wet mixture and stir until almost combined, being careful not to overmix. Add the chopped chocolate and give it one more stir to combine. Allow the mixture to chill for at least 20 minutes, or covered overnight. 

Place your cookies on a parchment lined baking sheet or silpat, leaving space between for them to spread. Bake for 10-12 minutes, rotating pan halfway through, until the centers are barely set. They will appear underdone, this is good. Allow them to cool and enjoy. 

PANTRY STAPLES: COCOA COCONUT BITS

These may be the new favorite treat around here. I tried a brand called Hail Merry coconut macaroons at a friends house last weekend and with their simple ingredient list, I knew I could recreate them myself. A small ingredient list, all in one bowl AND delicious. I don't like selling people on recipes, but decadence doesn't often come by so simply.

In keeping up with the proposed Pantry Staples series, I am adding a few notes on my most frequently used fats. The list is pretty short, but there are controversies over canola, grape seed, corn and other vegetable oils, so I stick to the few mentioned here. Again, I am not a dietitian nor do I have any nutritional degrees. These are my opinions based on experience and light research.

Extra Virgin Olive Oil: This is a monounsaturated fat which is said to be a "good fat" that can help lower cholesterol and prevent heart disease. The range of flavors in olive oil is pretty impressive. You can get under ripe, grassy, creamy, fruity and more. Depending where you live, there may be a local brand at your farmer's market, but there are a ton of markets and specialty stores with great brands as well. I typically have two bottles - one moderately priced one that I use for cooking (which should only really be used for moderate heat for the integrity of the flavor and nutrition), and another slightly pricier bottle that we use for dipping and homemade salad dressings, where the flavor is truly appreciated. Speaking of dressing, I love using this lemon oil from Stonehouse. Not overly lemony, just perfect. It usually has a shelf life of about a year, and should be kept in a cool, dark place to keep it as fresh as possible.

Extra Virgin Coconut Oil: This is my quickest answer to a non-controversial, high heat fat. It is a saturated fat, so it has made a strong come back from a history of being frowned upon for that reason. There are studies that say it is easier to digest than other fats, and the presence of certain acids make it good for skin care, stress relief, weight loss and immunity. It is a solid at room temperature, much like butter, so can be gently melted to be used in baked goods or warmed in a pan for a sauté.

There are some brands that smell more coconut-y to me, but for the most part, I find the flavor pretty versatile. You want to purchase an extra virgin, unrefined version. I keep mine in the pantry because I use it pretty often, but if you don't, it lasts longer in the refrigerator.

Nut Oils: These babies come with a higher price tag and distinct flavors, so I mostly use them as finishing oils or in salad dressing. A nice drizzle of hazelnut oil on some roasted squash, or pistachio oil in a quinoa salad - they have the essence of their nut, while also giving that moisture to the overall texture. The flavor changes with heat, so if anything, only use them with low heat. Like nuts in their whole form, they can go rancid fairly quickly, so should be kept in the fridge if you don't use them often. Be sure to check the dates where you purchase these oils too, as you want to buy from somewhere with a quick turnover to help ensure you're getting a fresh bottle.

Organic Butter: While dairy is composed of saturated fats, which affect cholesterol levels, butter is a natural food, so it still comes out as a better option than some of the other oils marketed as "healthy fats."There is no substitute for this flavor, first and foremost. I like butter on fresh, crusty bread or on top of weekend pancakes, but try and be conscious about using it in moderation. Because of the milk solids, butter burns at high heat, so is best used with lower heat cooking or in baked goods. The work around for this heat specific temperment is to clarify the butter, which is a simple process that removes the milk solids, so you can cook with it at higher temperature. My New Roots has a great post on how to make it and why. I do my best to buy organic dairy whenever possible. These days, it's pretty easy to find.

Sesame Oil: This oil has both polyunsaturated and monounsaturated fats, antioxidants and several vitamins and minerals. Like any of the other oils, these health benefits are still to be considered with a high caloric content, so should be used in moderation. The flavor is pretty assertive, so I use sesame oil when that flavor is welcomed, mostly Asian inspired meals. It can handle higher heats, but definitely has a nutty flavor to it. You can purchase plain or toasted sesame oil, and while I love the flavor of the toasted, it is pretty strong, so with cooking, I often go half toasted sesame and half coconut oil to mellow it out and avoid any burning smells or flavors. I keep the toasted variety in the fridge for a longer shelf life.

COCOA COCONUT BITS // Makes 20

Because these are vegan, they can also be enjoyed raw. You can scoop them into balls, chill them for about an hour, and enjoy as such. I baked mine at a low heat, because it gives them a texture of somewhere between truffle and cookie and I really love that. A crisp crust and a soft center. Perfection.

1 1/2 cups dried, unsweetened coconut (sometimes tough to find at markets, easy to get online)

1/2 cup natural cocoa powder

1/3 cup rolled oats

1/2 cup grade b maple syrup

1/4 cup extra virgin coconut oil

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

In a mixing bowl. Combine the coconut, cocoa powder and rolled oats together. Stir in the maple, coconut oil, vanilla and optional dash of cinnamon. Mix to coat everything evenly. Set in the fridge for 20 minutes.

Preheat the oven to 215'.

Line a baking sheet with parchment paper. Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important). Bake them on the middle rack for 20 minutes. Remove to cool.