Green Kitchen Stories » The healthy vegetarian recipe blog Pen & Palate | A Culinary Journal Local Milk Recipes springsummerwinterfalltravels sweetsavorylibationssnacksgatherings breakfastlunchdinnerdessertliving Spring earl grey waffles & whipped honey cream + 3 yrs of local milk rosemary & LINDOR white chocolate truffle filled beignets banana buttermilk bread | the violet bakery cookbook Honeysuckle Lemonade kinfolk may gathering, nashville: l’esprit de la mer main street meats: fennel, leek, & orange pork osso buco Summer vanilla coca-cola birthday cake chilled avocado + arugula soup blackberry chocolate truffle ice cream farro avocado breakfast bowl + sumac miso vinaigrette lavender blueberry & ricotta turnovers gathering from scratch: a workshop retreat pt. 2 Winter buttermilk + white chocolate dutch baby diy floral gift toppers preserved lemons + inspiration Fall expecting eats | chickpea + quinoa salad with miso lemon vinaigrette The Art of Flatbread a friendsgiving feast modern nostalgia: a thanksgiving table & rose apple tart root vegetable cheese pot pie + herb biscuit crust Travels Sweet Savory Libations
Morning Meals :: Raspberry Almond Muffins I know most people spend their mornings rushed with a quick pastry and coffee-to-go. As much as that seems easy and convenient, gluten-free pastries are not widely available everywhere…so I am usually stuck making my own. Luckily, these homemade muffins are incredibly addicting. They will keep you full longer than the average muffin (thanks to nutritious almond flour), and the cornmeal adds a delicious nutty bite. 1 1/2 cups almond meal1/2 cup cornmeal1/2 teaspoon baking soda1/3 cup brown sugar1/4 teaspoon sea salt2 tablespoons almond milk2 eggs3 tablespoons coconut oil3 tablespoons maple syrup1 teaspoon vanilla extract3/4 cup raspberries2 tablespoons raw sugar, to top Preheat the oven to 375′.
she who eats Oh, Ladycakes | food + travel What Should I Eat For Breakfast Today ? Gluten-Free Peach Muffins with Almond Flour Today is Labor Day. And here I am working. Editing photographs of peach muffins and writing up a new gluten-free recipe. No rest for the wicked. Or maybe it's just me. There are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. But alas, the simple truth is, it is not meant to be. And then there's the whole belting yourself into a hulking metal beast with wings that weighs goddess knows how many megatons, and snugging your pelvis to a polyester burnt orange float-able seat cushion between a shiny headed businessman who obviously ate raw onions for lunch and college professor reading the New York Times who you know secretly wants to discuss Obama's Afghanistan policy. when you need him? Such visions send spikes of fear and loathing down my duodenal canal. So I imagine muffins. I fondle peaches at the market admiring their curve and fuzz. I bake. Originally published September 2010. Preheat the oven to 375 degrees F. with paper liners Ingredients: Beat in:
Cuisine Campagne A la Chandeleur, l'hiver meurt ou prend vigueur ! Lundi dernier 2 février de l'an 2015, jour de Chandeleur, la neige est tombée dans le Berry. C'est toujours un moment que j'aime, car d'un bon hiver dépend un bon été. Trop de personnes pestent après le froid, la pluie, le vent, la neige, alors que bon sang, nous sommes en hiver ! Savoir accepter la météo, c'est comprendre que sur Terre, tout est cyclique, qu'il s'agisse du calendrier lunaire, des marées, des saisons, de la croissance des végétaux ou de la fécondité des êtres vivants. En attendant, le fameux dicton indique que le temps froid va se maintenir chez nous et cela se vérifie déjà depuis quelques jours. Alors, pour apporter un peu de soleil, faire perdurer la tradition ou simplement trouver une nouvelle excuse pour se régaler, je vous propose de réaliser de délicieuses crêpes à la bergamote. Et la bergamote (Citrus bergamia), qui est-elle vraiment ? Revenons aux crêpes maintenant.