Gluten Free

Dessert, Gluten Free, Chocolate, Snack, Feeding Babies

DATE + SEED BUTTER COOKIES

Date & Seed Butter Cookies . Mixer

I'll try to do another lunchbox post in a few weeks, as I get ready to send both off to preschool (tear! but also yay!). These would be a perfect addition, but I suppose they are a nice summer treat as well, while we're enjoying the last couple weeks of it. I personally can't wait to get back to a regular routine, while still having the beach weekends, warm nights, watermelon and corn. September here is my very favorite. 

I saw these on Dana's site a few weeks (months?) ago and haven't stopped thinking of them. We make nearly the exact ones, without the oats, and I figured it may be nice to have these in the repetoire here for all the nut-free people either by way of school rules or allergies. I generally prefer peanut butter to sunflower seed butter, but 'tis the season of lunchbox prep. 

Date & Seed Butter Cookies . Rolling
Date & Seed Butter Cookies . Dipped in Chocolate

DATE + SEED BUTTER COOKIES

Makes about 20-24 cookies

Recipe barely adapted from these and  Minimalist Baker

I make these pretty small so I can pack them in a lunch box, or use them for vegetable eating negotiations without bracing for a sugar high. They should be kept in the fridge as they fall apart and the coconut oil melts at room temperature. I'll make them without the cocoa dip for packed lunches to avoid the mess.
 

Ingredients

cookies:
1 cup pitted dates
1 cup old fashioned oats
1/2 cup unsweetened seed butter
1 Tbsp. chia seeds, optional
pinch of salt
pinch of cinnamon

chocolate glaze:
3 T. coconut oil, to a liquid
1 Tbsp.. maple syrup
3 T. cocoa powder
 

Instructions

Put the dates and oats in a food processor and pulse a dozen times until well chopped and sticky. Add the seed butter, chia seeds, pinch of salt and cinnamon, and pulse a few more times. If mixture looks dry and crackly, add a splash of water or coconut oil, and pulse again until combined.

Line a plate with parchment paper. Roll the mixture into small, tablespoon-ish, sized balls. Press the centers down with the tins of a fork, cross hatched if you wish. Refrigerate for an hour or overnight.

 In a small bowl, stir together the coconut oil, maple and cocoa powder. Dip the cold cookies, halfway, into the cocoa mix. Replace them back on the plate and refrigerate again to chill. Keep them stored in the fridge until ready to eat. 

Date & Seed Butter Cookies . Sprouted Kitchen
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Appetizer, Gluten Free

WATERMELON + CUCUMBER SKEWERS

watermelon cucumber skewers . sprouted kitchen
watermelon & cucmber

Stuck on an app idea that is not a cheese plate or veggies and hummus? Look at these cute little guys! So cute. I much prefer to entertain outside than in (I think we've sat at our dining table maybe twice?), so we've been inviting friends to join us for dinner more often. The appetizer is not the part of the meal I wish to put effort towards, and these little numbers take all of 10 minutes to put together and can totally be prepped ahead and dressed last minute. If you don't find yourself needing tiny things on a skewer, I put the extra bits of watermelon and cucumber over some arugula, add some salmon, the following feta vinaigrette and wa lah, dinner. 

I recently worked with 31 Bits on a shoot featuring some of their new kitchen line. I've been using the indigo plant-dyed napkins for summer dinners and a handful of other pretty items are up on their homepage at the moment. You can read more on their company on the about page, but the they're pretty awesome as a whole. A few local girls run it and their mission is to bring more job opportunities and fair wages to artisans all over the world. Anyway, we're doing a giveaway over here Wednesday through Friday if you want to participate. 

watermelon geometry
watermelon skewers

WATERMELON + CUCUMBER SKEWERS

Makes 12

The skewers shown are available at World Market or here.

Ingredients

2 Tbsp. minced shallot
1/2 tsp. dried oregano
1/4 cup fresh chopped mint, divided
2.5 Tbsp. white wine vinegar
4 Tbsp. extra virgin olive oil

2 ounces feta cheese
sea salt and fresh ground pepper

1 mini, seedless watermelon, cut in 1” cubes
3 Persian cucumbers

Instructions

In a small mixing bowl, combine the shallot, oregano, half of the mint, vinegar, oil and a pinch of salt and pepper. Give it all a stir. Crumble in the feta and give it another stir, a few chunks are ok. 

Shave the cucumbers into strands with a vegetable peeler, lengthwise. Assemble them on the skewer by putting a cube of watermelong, folding a slice of cucumber like an accordion, and then another cube of watermelon on top. Arrange them on your serving tray and drizzle the feta vinaigrette over the top. Garnish with a sprinkle of fresh mint, a grind of fresh pepper and serve.

watermelon cucumber platter
watermelon cucumber appetizer
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Bread, Breakfast, Gluten Free, Snack, Summer

STONE FRUIT + YOGURT MUFFINS

Diced Stonefruit . Muffins with Stonefruit and Yogurt . Sprouted Kitchen

I've been on a muffin kick this week, which is a byproduct of me buying too much produce. My eager zucchini purchase ended up in these muffins (also in her book), which are AMAZING, teetering towards dessert but with the perfect amount of moisture from the zucchini that melts away into all that delicious chocolate. I halved the recipe to get a dozen muffins and couldn't believe there were two full cups of zucchini in there. Then there are all the peaches, nectarines and plums; my favorite summer fruits, right behind ruby red strawberries. They smell so delicious and carry nostalgia for me of summers on the beach with my family, but I am the only one in our family who will eat a ripe one over the sink or chopped up in a green salad. What is not to like?!?! I question Cleo as she meticulously picks every trace of fruit from these muffins. Alas, a lot of extra stone fruit in the kitchen. These are not nearly as sweet as cake, but have a lovely almond essence and jammy fruit bits that feel like the perfect summer treat. I love them split and toasted the following day, though they are great straight out of the hand too. 

It's supposed to be nearly 100' here this weekend, so the muffin marathon will come to a swift hault. I'll leave the recipe for these right here in the meantime. 

Batter . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
Toppings . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
Fresh out of the oven . Muffins with Stonefruit and Yogurt . Sprouted Kitchen

Muffins with Stone Fruits + Yogurt

Makes 10

I made these gluten free, but you could swap in whatever flour you use regularly. Swap in unbleached all purpose for the same yield of the almond, brown rice and flax, or an equal measure of gluten-free all purpose if that is what you stock. If you prefer them dairy free, sub in a coconut or almond based yogurt. 
I love them split and toasted the following day, but they are great just straight out of the hand too. 

Ingredients

2/3 cups whole, plain yogurt
1/4 cup avocado oil (or other neutral oil)
2 eggs
1/2 tsp. almond extract

1 cup superfine brown rice flour
1/2 cup almond meal (blanched of unblanched are fine)
1 Tbsp. flaxmeal
1/2 cup light brown sugar (muscavado sugar or coconut sugar)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon

1 heaping cup diced stonefruit (any combo of peaches, nectarines, plums, cherries), plus more for topping

turbinado (raw) sugar, for topping

Instructions

Preheat the oven to 350'. Grease 10 holes of a standard muffin tin.

In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Fold in the fruit.
Fill the tins about 2/3 full. Put a couple extra pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely. 

Warm Muffin . Muffins with Stonefruit and Yogurt . Sprouted Kitchen
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