Not all pumpkin recipes have to be sweet! This Roasted Pumpkin Fondue is an old recipe from Gourmet Magazine that I made back in the day but shelved it because it was too rich and heavy. My friend Katie Morford lightened it up and it’s even better than the original version! Think soft and gooey cheese on the inside with cubes of whatever bread you like + tender pumpkin. It’s comforting and delicious and could be a full meal with a simple salad on the side. After shooting this with an amazing dark multi-grain, seeded bread, I realized that a lighter color bread looks more appetizing. But this tasted phenomenal!Continue reading
Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time!
Why You’ll Love This Easy Apple Spice Cake Recipe
When September rolls around, I drop berries and stone fruits like a hot potato and move right on over to apples and pears for fruit desserts. I taught this Olive Oil Apple Spice Cake last year and then proceeded to make it for the Jewish holidays and every time we had people over in the Fall. Then all my friends who ate it asked me for the recipe and I told them, “Sorry, it’s exclusive tomy online cooking class!” Little did they know I tweaked an Ottolenghi recipe. LOL. This cake reminds me of a better version of the Silver Palate chunky apple walnut cake that I made 100 times when I was in college.
Cake can be made 2-3 days in advance
It’s so apple-y!
The ultimate fall cake, perfect for holidays and entertaining
Freezes well
No need for frosting, glaze, or anything over-the-top!
This recipe calls for very simple ingredients– many of which you may already have on hand. Please see recipe substitutions in the recipe card below to make a gluten-free version or to swap ingredients if you don’t have them.
Raisins: I prefer unsulphured raisins.
All-purpose flour: I know I rarely use all-purpose flour, but it helps keep this cake from getting too heavy.
Buckwheat or Rye flour: This has a nice earthy taste that provides an interesting flavor in baked goods and pancakes. You can use more whole wheat pastry if you don’t have either of these.
Whole wheat pastry flour: milled from white wheat berries, this is lighter than traditional “whole wheat flour” and less bitter. I love the earthiness whole grain flours provide.
Cinnamon: apples and cinnamon are BFF’s!
Nutmeg: I love a little nutmeg, but it can get overpowering, so I am conservative when I use it.
Cloves or Allspice: a little goes a long way. That’s why I only use 1/8th teaspoon.
Baking soda: Standard Arm & Hammer baking soda reacts with the acidic ingredients to provide extra leavening.
Baking powder: I prefer an aluminum-free baking powder to avoid a metallic taste in baked goods. Besides, it’s not like we need any more aluminum in our diet.
Apples: now is the season even though you see apples year-round at the market. I like Granny Smith apples, Pink Lady, Braeburn, Honeycrisp apples, or Fuji, but use what you like.
Sugar: I use a dry sweetener in this recipe. I recommend cane sugar because it dissolves well and is light-colored. You can also use maple sugar (more expensive), coconut sugar (will result in a darker cake), or light brown sugar if that’s all you have.
Olive oil: is one of my go-to fats of choice in baked goods. Olive oil pairs well with fruit, vegetables, and chocolate.
Eggs: I use 2 large eggs plus 2 large egg whites.
Vanilla extract: look for pure vanilla extract with no additives or artificial flavors.
Citrus zest: I like to use orange or lemon zest.
Step-by-Step Instructions
Step 1: Preheat the oven to 350 degrees F. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside.
Step 2: Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.
Step 3: Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.
Step 4: Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. You don’t want to beat at such a high speed since it can create air bubbles. Remove the bowl from the machine and, using a large spatula, add the dry ingredients and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.
Step 5: Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. This will take a little longer if you’re using a stand mixer due to the small amount of egg whites. Gently fold in the egg whites into the batter, then transfer the cake batter into the prepared pan.
Step 6: Smooth the top with a spatula and bake in your preheated oven for 40 – 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.
Step 7: Once cool, you can dust with a little powdered sugar if desired.
Recipe Tips
Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference!
Don’t use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine.
Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes.
Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not.
If you don’t have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch.
While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option.
Recipe Substitutions
Buckwheat or rye flour – Use more whole wheat pastry flour
Wheat flours – Use a good GF flour blend, like King Arthur or Bob’s Red Mill.
Ground cloves – allspice
Cane sugar – Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown.
Orange zest – Lemon zest
Raisins – Diced dates or chopped walnuts
Storage and Serving Tips
You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired.
Store your cake in an airtight container or wrapped tightly in plastic wrap. It will keep for 2 days at room temperature or 5-6 days in the refrigerator.
For longer storage, let the apple spice cake cool completely. Wrap it tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving!
If you give this apple spice cake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more.Subscribe for free here.
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The Best Olive Oil Apple Spice Cake Recipe
Adapted from Yotam Ottolenghi
Welcome in the Fall season with this delicious Apple Spice Cake! With fresh apples, the perfect blend of warming spices, and pantry baking staples, this perfect cake is packed with Fall flavor, and will be one of your favorite recipes in no time!
2/3cupunsulphured raisinsany color (I bet diced dates would be great, too)
1cupwaterdivided OR ⅔ cups water + ⅓ cup calvados (apple brandy)
1 ½cupsall purpose flour
½cupbuckwheat or rye flouror just use more whole wheat pastry flour
½cupplus 2 tablespoons whole wheat pastry flour
1teaspoonground cinnamon
½teaspoonground nutmeg
⅛teaspoonground cloves or allspice
1 ½teaspoonsbaking soda
1 ½teaspoonsaluminum-free baking powder
½teaspoonsea salt
1 ¾poundsapplesabout 3 large, such as Granny Smith, Pink Lady, Braeburn, Honeycrisp or Fuji
1cupunbleached organic cane sugarmaple sugar, or coconut sugar
⅔cupunrefinedcold-pressed extra-virgin olive oil + extra for greasing pan
2large eggslightly beaten, plus 2 large egg whites
2teaspoonspure vanilla extract
1teaspoonfinely grated orange or lemon zest
Optional: powdered sugar for dusting
Instructions
Preheat the oven to 350 F degrees. Lightly grease the base and sides of a 9-inch round springform pan with olive oil and line the bottom with unbleached parchment paper. Set aside.
Place the raisins and 2/3 cup of the water in a medium saucepan. Simmer over low heat until the raisins are plump, about 10 minutes. Remove from heat and drain any remaining water in the pan. Set aside.
Whisk the flours, cinnamon, nutmeg, cloves, baking soda, baking powder and salt together in a medium bowl. Peel and core the apples, then cut into 1-inch pieces and set aside in a separate bowl. The apples may start to oxidize if you do this in advance, but it’s ok because you won’t be able to tell when the cake bakes.
Place the sugar, olive oil, whole eggs, vanilla and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 4-5 minutes, until the mixture is light in color and has thickened a little. Remove the bowl from the machine and, using a large spatula, add the dry mix and gently fold to combine. Add the apples, raisins, and the remaining 1/3 cup water (or equivalent amount of calvados, if using) and stir to combine.
Place the egg whites in a clean bowl and whisk at high speed until soft peaks form. Gently fold in the egg whites into the batter, then transfer the batter into the prepared pan. Smooth the top with a spatula and bake for 40 - 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, allow to cool in the pan for a few minutes. Run a thin knife along the perimeter of the cake, unmold and transfer the cake to a cooling rack to cool completely.
Once cool, you can dust with a little powdered sugar, if desired.
Notes
Recipe Tips Use room temperature ingredients, especially eggs. You may not realize it, but it makes a difference! Don't use your peppery, artisanal $50 olive oil here. Just the one you use for daily cooking is fine. Use the apples you enjoy. I tend to prefer Granny Smith, Honeycrisp, and Pink Lady in cakes. Use a toothpick or skewer to determine if the cake is done. Dry crumbs are ok. A sticky batter is not. If you don't have a springform pan, use a 9-inch round with parchment lining the inside and coming up the top at least an inch. While this is a delicious cake on its own, if you want to drizzle a little caramel syrup or layer a little cream cheese frosting over the top, that is an option (Ottolenghi suggests a maple-cream cheese frosting, but I didn't think it needed it.)Recipe Substitutions Buckwheat or rye flour - Use more whole wheat pastry flour Wheat flours - Use a good GF flour blend, like King Arthur or Bob's Red Mill. Ground cloves - allspice Cane sugar - Maple sugar or coconut sugar. Keep in mind that white sugars result in a lighter cake, where darker sugars will make the cake more brown. Orange zest - Lemon zest Raisins - Diced dates or chopped walnutsStorage and Serving Tips You can slice and serve this easy apple cake by itself or with a scoop of vanilla ice cream (or salted caramel ice cream!) or a dollop of whipped cream. Lightly dust with confectioners’ sugar if desired. Store your cake in an airtight container or covered with plastic wrap. It will keep for 2-3 days at room temperature or 5-6 days in the refrigerator. For longer storage, let the cake cool completely. Wrap the cake tightly in plastic wrap and store it in a freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then let it sit for a bit at room temperature before serving!
My grandparents had a cute place in the Pocono mountains when I was growing up. We would go for a week in the summer and occasionally for a long weekend during Thanksgiving and Presidents’ weekend. Summers were the best though, because we were always outside playing badminton or bocce on the bocce alley my grandfather built. Or picking wild blackberries until our arms were scratched from top to bottom.
My grandmother, my aunt and my mother would go to the market every day it seemed. I swear we weren’t done with breakfast before my grandmother nervously asked, “Ok, now what are we doing about lunch?” Everything revolved around food and mealtime. “Don’t go out now or you’ll be late for supper!” “What time does everyone want to eat?” “What should we make tonight for dinner?” And so on. Now that I direct mealtime at my parents’ house in the summer when I visit, I sort of see the obsession. You can’t just wing it when you’re feeding a crowd and it’s no picnic when you’ve got hungry kids (or adults!)
I always loved everything the ladies cooked, but there was a special dessert that my uncle used to make that blew my mind. He would take the leftover espresso from the morning and dissolve sugar into it and a little water and freeze the whole thing. In between bocce matches, he would go to the freezer and scrape the mixture into slushy, icy bits. He called it granita di caffe. It was like coffee ice, but we actually made it at home without any fancy machinery and it was delicious! Of course I couldn’t have too much because I was like 7 years old, so eventually he made us children granita di limone, lemon ice. It was like a lemonade slushy. Heaven.
I had a dinner party over the weekend and because the weather is still warm where I live, I decided to try an apple granita for dessert. WINNER!!! Talk about the easiest, tasty, fresh, light, seasonal dessert. It was also perfect because two of my girlfriends are dairy-free. If you can imagine a light and crispy apple slushy ice infused with fall spices, this is apple granita. I also had a granita sundae bar set up so we could layer the granita with caramel ice cream, crushed gingersnap cookies and dehydrated apple slices. Just so good and did I mention easy? Plus I did it a few days ahead and you know how much I love getting things done early.
What I love about granita is that it seems like a special dessert, but it’s really so easy you could make it for your kids for an after school snack, which I did for Mr. Picky yesterday. He freaked out! And when I told him I made it by myself without a machine, he started making all sorts of plans for future granitas, like Gatorade granita. Creative, but not happening of course. Just a dollop of whipped cream on top and some crushed gingersnaps made Mr. Picky forget about everything else for a bit. Just like when I was a kid.
In a saucepan, combine all of the ingredients and cook over moderate heat, whisking until the sugar has dissolved, about 3 minutes. Do this step even if you are using a liquid sweetener as the heat will enhance the flavors of the spices.
Pour mixture into an 8- or 9-inch square baking dish. Freeze until icy around the edges, about an hour.
Using a fork, scrape the icy shards into the center. Continue to freeze, scraping occasionally and smashing any large lumps until coarse crystals form, about 3-4 hours longer. The end result should be a fluffy, coarse You can also use a large baking dish and the process will go more quickly. Keep frozen until ready to serve. The granita can be made a week in advance.
Notes
There are probably other sweeteners that you can use, but I only tested the recipe with maple syrup and cane sugar. I thought the recipe was a tad too sweet with 1/2 cup of sugar, but my friends thought it was perfect. If you tend to prefer desserts that are not too sweet, then use the lower amount of sugar/syrup.
I just took stock of my pantry because baking season has officially begun. It started slowly with a few batches of cookie dough for back to school lunches. Then Mr. Picky’s birthday rolled around last week and whoosh it’s Rosh Hashana this Wednesday night already! I don’t need to tell you what is just around the corner, do I?
Thankfully, I share the Jewish holiday cooking with my mother-in-law and sister-in-law. We each host a meal and cook whatever we want. I have the first day of Rosh Hashana lunch, as well as the break fast on Yom Kippur evening. The break fast is actually one of my favorite holidays to host because people literally starve themselves for 24 hours (no water either!) and then come to my house to eat. I could basically serve anything and it would be a hit!
One of the nice traditions of the Jewish new year is eating seasonal foods. Love that! Apples are likely the most important food along with honey which symbolize the hope of a sweet year ahead. I have been loving the new crops of local apples flooding the markets over the past month. My kids particularly love Honeycrisp, Pink Lady (my personal fave), Granny Smith. I use apples all over the place at this time of year — turned into applesauce, sautéed on top of pancakes and waffles, cooked into oatmeal, chopped in salads and folded into simple snacking cakes like this one.
I saw a recipe a few years back for a Depression era chocolate cake called “Wacky Cake.” The cake didn’t use any “expensive” ingredients like eggs, milk or butter and I think got it’s name “wacky” because somehow the crazy recipe actually produced a moist, delicious cake. There are a gajillion recipes for the classic chocolate Wacky Cake, but last year I decided to put a twist on the (vegan) recipe and use apples and spices instead. Delicious!
The result was a moist, fragrant and just sweet enough little cake that I think is just perfect for after school snacks, lunch box treats, brunch or anytime you need a seasonal dessert for a fall gathering, like Rosh Hashana!! I make some sort of apple dessert every year for my luncheon, but I am very fond of this one because it is so darn easy and it freezes amazingly well. It is also pretty clean: whole grain flour, minimal amount of unrefined coconut sugar, and very little oil (I use unrefined coconut oil.) My entire family loves it!
You can do different things with this easy cake. You can double the recipe and bake the cakes in 9-inch round pans for a 2-layer cake. I would use this vegan frosting or a classic cream cheese frosting to go between the two cakes and on top. If you don’t like raisins, leave them out. Or instead of placing the walnuts halves on the top of the cake, chop them up and fold them into the batter. Or make this into muffins. For my do-aheaders, make this today and freeze it for the upcoming holiday (Rosh Hashana, Halloween, Thanksgiving — GASP!) If you are celebrating the new year this week, may it be a sweet one!
Servings 0makes 1 8 x8 cake or 12 standard muffins
Ingredients
1 ¾cupswhole wheat pastry flour or whole spelt flour
½cupcoconut palm sugar or brown sugar or cane sugar
1teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonaluminum-free baking powder
½teaspoonsea salt
¼teaspoonground nutmeg
1/8teaspoonclovesoptional
¼cupmelted coconut oil or unsalted butternot vegan
1Tablespoonapple cider vinegar or distilled white vinegar
1teaspoonpure vanilla extract
½cupwater
½cuporange juice*
1large applepeeled, cored and diced, about 1 cup
½cupunsulphured raisinsoptional
16raw walnut halvesif desired
Instructions
Preheat oven to 350 degrees. You can grease your pan with coconut oil or butter and line it with unbleached parchment paper if you want to remove it from the pan to serve it. Otherwise, no greasing necessary if you will cut pieces from the pan to serve.
Whisk together the flour, sugar, baking soda, cinnamon, baking powder, salt and nutmeg. Make a well (indentation) in the flour mixture.
Pour the coconut oil, vinegar, vanilla, water and orange juice in the well and stir until everything is just combined. Do not overmix!
Fold in diced apple pieces and raisins.
Pour batter into pan and smooth out top. If you want, evenly space walnut pieces over batter. Bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean.
Notes
*Or use all water and up the coconut sugar to 2/3 cup. You can also add diced dates.
I love teaching people how to cook and I love working with food, but one business I don’t see myself in is the restaurant business. That just seems like waaaaaay too much work! But if I did open a restaurant, I would have a little casual breakfast and lunch place called “He Said, She Said.” The menu would be split down the middle with dude food on one side and lady food on the other.
I’ve seen plenty of women eat just as much as a man and I am one of them. BUT it’s the food choices that men and women make that I find so interesting, and different. My husband and I are the perfect example. We have been married for almost 19 years and I don’t think we’ve ever ordered the same thing in a restaurant. And I can usually predict what he will get!
I tend to graviate towards salads, vegetable-based dishes, lentils, beans, and ethnic foods and away from things that are fried, greasy and heavily sauced. He, on the other hand, will order anything with melted cheese and/or lots of tomato sauce plus a side of fries or onion rings. My husband is a meat-guy too, and doesn’t think about how he’s going to get his veggies at every meal.
Since I do all the cooking in our house, I tend to make what I like. However, when it’s my husband’s birthday or Father’s Day, I will think about his favorites and go that direction. Father’s Day is coming up, on Sunday, June 15th to be exact. And even though I would prefer a veggie frittata or a yogurt and homemade granola parfait, I know my husband would be THRILLED if I bought him doughnuts. But since doughnuts are probably one of the worst possible foods you can eat, there is no way in the world that I would ever give them to someone with whom I would like to grow old. I hate to be a party pooper, but doughnuts are completely non-nutritive, full of empty calories, high in simple carbohydrates which spike your blood sugar and are deep fried in the most damaged pro-inflammatory fat EVER. So not good.
I will, however, make baked doughnuts with some higher quality (but I didn’t say healthful) ingredients. They still taste delicious and won’t put anyone in a sugar coma afterwards! Yippee! I am giving you plenty of time to order this doughnut pan because unfortunately you can’t make doughnuts without a doughnut pan. I like this one the best because it is coated with silicone for a nonstick finish that doesn’t leach like toxic PFTE’s and PFOA’s. You can also scoop the batter with an mini ice cream scoop into mini muffin pans for doughnut holes.
I recommend making these the day you want to eat them and I am partial to serving these alongside a hearty, high fiber and high protein breakfast and not alone because even though they are significantly better for you than traditional doughnuts, they’re not health food! I kept these pretty simple with a cinnamon-sugar topping, but if you really wanted to throw in the towel, you could go for a glaze instead. Fun!
Servings 0makes 6 doughnuts or 20 doughnut "holes"
Ingredients
1/3cupwhole milk or milk substituteat room temperature
1teaspoonapple cider vinegar or white vinegar
½cupwhole wheat pastry flour or whole spelt flour*
½cupall-purpose flour or white spelt flour
1teaspoonaluminum-free baking powder
½teaspoonground cinnamon
¼teaspoonsea salt
¼teaspoonground nutmegdo not omit – this is the secret ingredient of all cake doughnuts!
3Tablespoonsunsalted buttermelted + extra butter for greasing the pan
¼cupcane sugar
2Tablespoonshoney
1large eggat room temperature
1teaspoonpure vanilla extract
Topping:
2Tablespoonsunsalted buttermelted
2Tablespoonscane sugar
1teaspoonground cinnamonor less cinnamon for a more “authentic” ratio
Instructions
Preheat oven to 400 degrees. Grease the wells of the doughnut pan with some butter.
In a glass measuring cup, mix together milk and vinegar and allow to sit at room temperature for at least 5 minutes to curdle.
In a large bowl whisk together flours, baking powder, cinnamon, nutmeg and salt.
In a small bowl, whisk together melted butter, sugar, honey, egg, vanilla and curdled milk.
Whisk wet ingredients into dry ingredients, taking care not to overmix.
Spoon batter evenly into wells of the doughnut pan, filling only 2/3 full.* If filled too high, there won’t be any doughnut holes. Another way to fill the wells is by transferring the batter to a quart-size Ziploc bag and snipping one corner ½inch and piping the batter into the wells. Bake for 8-10 minutes or until doughnuts spring back when pressed lightly. Allow to cool 5 minutes before turning doughnuts onto a cooling rack.
While the doughnuts are still warm, combine the 2 Tablespoons cane sugar with the teaspoon of cinnamon in a shallow bowl. Brush the tops (or bottoms) of the doughnuts with melted butter and dip into the cinnamon–sugar mixture so that it sticks. Repeat with remaining doughnuts.
Notes
*Or substitute a total of 1 cup King Arthur Multi-purpose Gluten-free Flour and ½ teaspoon xanthan gum for the white and wheat flours**Or bake in a greased mini-muffin pan for doughnut holes.
Huh??? What is an apple-dipped pancake? I know. It’s really the silliest name, but I didn’t want to call these beauties “apple pancakes” because that makes me think of something that these are not. These are better than just dropping a few pieces of diced apple into pancake batter or using apple cider instead of milk. Not that there’s anything wrong with that. These are literally slices of apple dipped in pancake batter and then cooked so there’s a tender apple slice nestled inside the pancake. Beyond delicious!!! The first time I made these, Mr. Picky asked, “Mom, I can’t figure out how you got the apple in there.” And then he ate six. And then I ate six. And so did everyone else in the kitchen because they all woke up to the house smelling like apple cinnamon doughnuts. Deep inhale. Can you imagine that? Heaven.
Here’s the deal — even though I am sharing a fantastic spelt pancake batter with you that is perfection with apple slices, you can dip apples into whatever pancake batter you like. Just add a little cinnamon and nutmeg so you get that apple pie thing going on. The only trick is to slice your apples just so. Not too thick or they’ll stay crunchy in the middle. But not too thin or you’ll have a hard time dipping them into the batter without breaking. You can use a skewer or a toothpick to dip them in and out, but I found my fingers to be perfectly fine for the task.
My husband observed that these pancakes hold their heat longer because of the apples. So you can make a whole bunch at once and have them ready for everyone for breakfast. I know you may think these are impossible on a weekday, but if you start making your pancake batter the night before , these are a snap in the morning!
Meltedunrefined coconut oil for brushing the griddle
Instructions
Preheat a griddle to 400 degrees or medium heat.
Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
Pour the wet mixture into the dry ingredients and stir until just combined.
Grease the griddle with a little coconut oil.
Dip the apple slices one at a time in the batter and turn to coat. I like to use a toothpick or a wooden skewer to do this.
Cook dipped apple slices like you would regular pancakes, flipping once the bottoms are golden and the edges are dry. Cook until the second side is golden brown and the pancake is cooked through.
Notes
*Gluten-free: substitute half buckwheat flour and half brown rice flour for the spelt flour. Or you can use GF oat flour, too, such as part oat flour, part buckwheat flour and part brown rice flour.**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use milk or an alternative milk and add 2 Tablespoons apple cider vinegar or white vinegar.
I feel like whining. Nooooo, I don’t waaaaaaant school to start tomorrow. I have to wake up so eaaaarrrrrly. Ugggh. And lunnnnnnches. Ok. I’m done. Thanks for listening.
I think making breakfast, lunch and dinner during the school year is hard. Sometimes I feel like I’m in a competition on a Food Network show. Minutes to spare. Limited ingredients. Tough judges. The pressure! The fact is that I cannot wing it when school starts. To feed my family and myself real food as much as possible, I need a plan. I have one child leaving at 6:35 am, another at 7:20 am and my youngest leaves at 8:00 am. To all of you who can pull together breakfast, lunch and dinner without so much as a list, I am in awe of you. I consider myself a culinary quasi-professional and I cannot wake up on a Monday morning and open the fridge and say, “Hmmmm. What should I make today?” It stresses me out just thinking about doing that.
Every Sunday night for 18 years, I have planned my meals for the week and I shop accordingly. And every year I do one new thing to help me get a little better organized because every year my family seems to throw me a new challenge. This year I think I’m going to do a breakfast schedule so I don’t have to think so much about that meal when I’m making my list.
Friday: frittata or rice bake to use up leftover cooked vegetables from the week
I will always have homemade granola in the pantry, yogurt and nut butters in the fridge, stuff to make smoothies, and fresh fruit on the counter. If one of the kids doesn’t want what I’ve made that day and chooses to make his or her own breakfast, I’ll believe it when I see it that would be lovely. Here’s a previous post with more breakfast ideas.
I’ve been making this slow cooker oatmeal for the last year and I couldn’t wait for it to be apple season again so I could share it with you. We all love it! Love! It tastes like you stirred apple pie filling into your oats. I like steel cut oats because they are so hearty and they take a little longer for your body to digest than rolled oats, so you get a longer-lasting energy. There’s nothing wrong with making plain and simple oats for breakfast and setting out a bunch of delicious toppings, but this is so easy and it’s ready when you come into the kitchen in the morning. Nothing else you need to do. We love it as is, but if you don’t like raisins, you can leave them out. But I encourage you to try it with the raisins because they plump up so beautifully and add a little extra sweetness to the oats. You can also add more sweetener than I do, but again, try this as is because you can always add extra sweetener later.
If you don’t have a slow cooker, I have a post in the archives for stovetop overnight steel cut oats. You bring everything up to a boil on the stovetop the night before, cover and turn off the heat. I repeat, turn off the heat. In the morning, just warm through and your oats will be perfect in a few minutes. I don’t see why you couldn’t do this with this recipe. And of course, you can do this the traditional way on the stovetop as well. Just dump everything into the pot and cook. No excuses on this one!!
I wish all of you an excellent beginning of school!
1cupsteel cut oatsuse certified gluten-free oats for GF oatmeal
4cupswater
2applespeeled, cored, & cut into bite size pieces
2Tablespoonsmaple syrupyou can use any sweetener you want
½teaspoonground cinnamon
pinchof nutmeg
pinchof salt
¼cupraisins
Instructions
Place the steel cut oats, water, apples, maple syrup, cinnamon, nutmeg, salt, and raisins into a slow cooker and cook on LOW heat for 5 hours. Actually, anywhere between 4 and 6 hours is fine. Most slow cookers have an automatic “WARM” setting so after it cooks, it will stay warm until you’re ready for it.
Stir well to combine before serving. I like to finish my oatmeal with a little homemade almond milk to thin it out a little. Yum!
Notes
I know it's tempting to leave the peel on the apples, but after they cook, the apples get soft and the peel stays tough. Not so fun to eat! To make this on the stovetop, see the last paragraph above.
I guess this is favorites week. In my last post, I went on and on about my obsession with summer tomatoes and today I am sharing my new favorite dessert which uses my favorite fruit bar none, peaches. Smiley face. Peaches make me happy and this season has not disappointed so far. We have had the best peaches this summer and although I may not have eaten one every single day like I have tomatoes, it has been close.
I could make a meal out of a big peach. Ok, not really. But everything else I eat afterwards just pales in comparison. I really love yellow peaches, which I find have a more intense, although more acidic flavor. The white ones are delicious, of course, and slightly more sweet but just not quite as flavorful. But trust me, I’ll eat either any day. I always buy organic peaches since conventionally grown ones are on the Environmental Working Group’s “Dirty Dozen” list of the most highly contaminated produce. I think it’s because the pesticides are able to permeate peaches’ thin skin thereby making it difficult to remove toxins by washing. Pesticides make me nervous.
I have so many regular peach recipes, some that I’ve taught in my classes like peach pie, grilled vanilla peaches and this fabulous individual warm peach pie in a jar number I am writing about today. This month I will teach an arugula salad with farro and peaches that is my new favorite. Did you see that crazy delicious breakfast I posted on Facebook a month ago? Why aren’t we friends on Facebook? You’re missing out. I post something interesting there every single day! I digress. I used some leftovers from this recipe and put it on top of Bob’s Red Mill warm, creamy buckwheat porridge. People, I was like “shut the front door.” Best. Breakfast. Ever.
I have a dozen other peach recipes that I’m not posting here so let’s not even torture you with those. Let’s talk about these individual peach pie in a jar thingies that are the quickest, tastiest healthful dessert you can’t believe you haven’t ever made until now. I was inspired by a recipe I saw over at Roost, which is one of the prettiest blogs that mine will never look like. Sigh. Caitlin used apples, which I tried and thought turned out delish, but this peach version is crazy delish.
Too many of you have expressed intimidation about making a pie from scratch and I get it. Although for me, sometimes I just don’t have the time to prepare and bake a pie, especially if I’m entertaining and I am making a bunch of other things. Or maybe I have a craving for peach pie and I don’t want to tempt myself with an entire pie in the kitchen. I am weak, after all.
This is your answer. You make these amazing buttered, salted pecans which you then crumble up and put on the bottom of a cute glass jar, preferably with a wide opening at the top. Then you sauté some chopped peaches with a little honey, cinnamon, nutmeg and the tiniest amount of almond extract possible because like I’ve said before, almond extract makes peach and apricot desserts more peachy and apricot-y. But it has to be the teeniest amount otherwise, whoa. And then just when the peaches are warm, you spoon them on top of the pecans. I am totally serious. But see how not-at-all-bad-for-you this is?? See why I can eat this in the morning and at night? See why I was giving out small portions at my classes so there would be more for me? Weak, I tell you.
Servings 6-7, depending on the size of your glasses or jars. I've used half-pint and pint jars. You don't have to use jars or glasses, but it looks so pretty that way.
Ingredients
Butter Pecan Crust:
3cupsraw pecans
1 ½Tablespoonsunsalted butter or unrefined coconut oil
¾teaspoonsea saltthis is not a misprint
Peach Pie Filling:
8cupschopped peachespeeled or unpeeled, about 12 small-medium peaches
2Tablespoonsbutterghee or unrefined coconut oil
2Tablespoonshoneyjust eyeball it since it’s such a pain to measure
1/8teaspoonalmond extract
1teaspoonground cinnamon
pinchof ground nutmeg
¼cupalmond flourif necessary to thicken juices
Instructions
Have ready 6 clean ½ pint or pint jars.
To make the crust, preheat the oven to 375 degrees and line a small sheet pan with parchment paper. Melt the butter in a small (1-2 quart) saucepan, turn off the heat and add the pecans. Toss to coat.
Pour the buttered pecans onto the sheet pan and sprinkle with ¾ teaspoon salt. Bake for 8-10 minutes. Watch closely so they don’t burn! Remove from oven and allow to cool completely.
Place the cooled pecans into a food processor and pulse a couple times to form a coarse crumbly mixture. Place a couple tablespoons of “crust” into the bottom of each jar and set aside.
To make the filling, in a large bowl, toss the peaches with the honey, extract, and spices. Melt the butter in a large skillet over medium heat. Add the peach mixture to the skillet and toss gently to heat through, 2-4 minutes.
Turn off the heat and if the mixture is very liquidy, add the almond flour to the peaches and stir to combine.
Place several spoonfuls of the peach pie mixture on top of the pecan crust and top with crème fraiche, whipped cream, vanilla ice cream or whipped coconut cream. Also delicious for breakfast on warm porridge or with yogurt. Serve immediately!
Notes
If you are nut-free, you can still make the peaches alone or serve them over crumbled cookies, like graham crackers or gingersnaps.
