dairy free

Feeding Babies, Gluten Free, Dessert, Snack

OATMEAL BREAKFAST COOKIES

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We have this “breakfast cookie” recipe going out to our Cooking Club members this week and I wanted to put the recipe here too. The feeding babies section is a crowd favorite, and my kids plow through these. Healthy-ish, grab n’ go, and what not - that’s what ya’ll seem to love about the kids recipes I’ve included around here. It’s tough to find a cookie or muffin that hold together that are both gluten and egg-free, but these work. Report back if you make them, or let me know what you changed. I love seeing your photos!

Our son turned FIVE this weekend. It felt like a big birthday - every increment of five does to me for some reason. My mom always made a big deal of birthdays and I thought it was so fun - I love making him feel like the star of the weekend and the one to make all the calls. We packed the weekend with Legoland, camping with cousins in San Clemente, rocket launching in a field, Chuck-e-Cheese with grandparents, meals of his choice, sprinkle cupcakes etc. etc. It sounds like a lot because it was :)

I feel like we were chin deep in both baby and toddler-hood at the same time for the past few years, and seeing Curran now as an almost-kindergartener is wild. Like we’ve been treading water, and now we can swim. He is thoughtful and emotional and smart and empathetic - LOVES his dad, lights up with the company of friends, is ALWAYS the first person to wake up in the morning with a full tank of energy, very into building things, collector, can recall specific memories in full detail from way before I thought was possible (“remember when I choked on that frozen mango?”…you were one, how do you remember that?!?!). He has figured out that throwing clothes in the hamper is quicker than folding and putting them away which I find both annoying and clever - for some reason it’s a nod from toddler to kid - those little things that feel different.

Curran and I had a tough time with each other during his 2-4 age because he is pretty sensitive, and it would touch on an insecurity of my own - both of us then upset, neither bringing calm to the situation. I thought I was self-aware enough to not ride my toddlers emotions but I did… do, sometimes still. He’s better lately, and I am too, far from perfect, but it feels like we’ve grown in that area together. Perhaps that makes me sound like an immature parent, but little refines us and highlights our weak spots like our own children. Anyway, finding a better rhythm with him has been so special. I used to want time to speed up, I didn’t want to tread water anymore, but the swimming? Now I want to stop time! Curran and I have put together more lego sets in the past four days than I care to have floating around the house but he LOVES them, both the building and the company, so bring on the Legos.

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SIDENOTE: Hugh made a short pdf of quick food photography tips which is now available on our SHOP page. For a limited time, it is available for $1.99, which will be the best couple bucks you’ll spend this week. It is not a full photography course, but the concise and simple tips will absolutely make a difference in the way you capture your food. I’ve learned so much from Hugh, and this guide boils down the handful of important things to think about when you take and edit a photo of your food. Let us know if you have any questions!


OATMEAL BREAKFAST COOKIES

Makes 18 small

These are delicate, as there is no gluten or egg helping to bind them. If you are looking for something to pack in a lunchbox, and can tolerate eggs, add one in to the mashed banana step to help make them more sturdy. Raisins feel slightly more virtuous, but chocolate chips feel slightly more delicious. Take your pick. Keep them small either way.

I do not usually stock quick-cooking oats, but you can blitz old-fashioned oats in a food processor for a similar texture, or I’ve used Seven Sundays muesli with success (Target or Costco sell the big bags). If you need these to be nut-free, I have a report that sunflower butter works fine.

Ingredients

1 medium, extra extra ripe banana, mashed
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 tsp. cinnamon 
1/4 cup coconut oil, warmed
1/4 cup maple syrup
1/3 cup smooth, natural nut butter (almond, cashew, peanut)
2 Tbsp. chia seeds
1 1/2 cups quick-cooking oats (or old-fashioned oats you’ve blitzed in the food processor a few times to get smaller bits)
1/2 tsp. baking powder
3 Tbsp. flaxmeal
1/2 cup raisins (chop if they’re jumbo), or mini chocolate chips

Instructions

In a large mixing bowl, combine the mashed banana with salt, vanilla, cinnamon, coconut oil and stir to combine. Add the maple, nut butter, chia seeds and stir again until smooth. Let the chia seeds absorb for a moment. 

Stir in the oats, baking powder, flaxmeal, raisins and let the mixture chill in the fridge for at least 30 minutes. Preheat the oven to 350’ and line a rimmed baking sheet with parchment. 

Roll the dough into balls of about 2 Tbsp. worth of dough. Arrange them on the baking sheet with a little space between, give them a gently press down, they don’t spread much. 

Bake on the middle rack for 12-13 minutes. Remove to cool completely - they’ll hold together better once cooled. 

Store in an airtight container. Cookies will keep for three days. 

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Entrée, Summer

GRILLED MUSHROOM BOWLS WITH MUHUMMARA

Mushrooms for Grilling

At a glance, this may look like a lot of steps, but once you go through the trouble of making this dip/sauce, it can be used in a handful of meals or as a delicious sandwich spread. It is so so delicious and great to have around, especially during grilling season. It is typically thickened with breadcrumbs, but I've found that oats can stand in to keep it wheat free. Use whichever you prefer and season to taste. The sauce can be made a few days in advance. 

Grilled Mushrooms

GRILLED MUSHROOM BOWLS WITH MUHUMMARA

Serves 4

Ingredients

muhummara:

1 large roasted red bell pepper (from scratch* or jarred, so 2 if those are small)
1/2 cup toasted walnuts, plus more for garnish
2 cloves garlic
1 Tbsp. tomato paste
1 tsp. smoked paprika
3 Tbsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 tsp. pomegranate molasses or honey
2 Tbsp. old fashioned oats
1/2 tsp. sea salt, to taste
pinch of red pepper flakes
pinch of fresh ground pepper

4 skewers:

16 oz. baby mushrooms (white or cremini)
1/2 a red onion, cut in roughly 2" pieces
2 Tbsp. avocado oil
1/2 tsp. each sea salt, pepper, dried oregano, smoked paprika

2 cups cooked brown rice
2 cups greens
baby tomatoes, halved

* To make a roasted bell pepper from scratch. Roast it over the flame of the stove, or a bbq on high heat, rotating it every four to five minutes to get all sides. About 15 minutes total. You want all sides charred and the pepper to feel tender. Remove it to a bowl and cover it with a dishtowel or plastic wrap and let it cool completely. This will help the outer charred skin separate from the flesh. When it's cool, run it under water to help push the charred skin off, remove the stem and seeds, and use as directed below. 

Instructions

Combine all of the muhummara ingredients in a food processor - the charred pepper, walnuts, garlic, tomato paste, paprika, vinegar, oil, pom molasses or honey, oats, salt and pepper. Pulse until blended and combined. Add a lil splash of water to loosen it, it will firm up in the fridge. 

Heat your grill or grill pan to medium high heat. Wipe the mushrooms clean with a damp paper towel and remove the stems. Put them in a mixing bowl with the onions, drizzle the oil on top, add the salt, pepper, oregano and paprika and toss everything to coat. Thread the vegetables on the skewers. Grill, rotating a few times, for about 10-15 minutes until charred and beginning to soften. 

To assemble the bowls, arrange a big swipe of the sauce, portion of rice, a handful of greens (toss them in a drizzle of oil and lemon juice if you're able), tomatoes, a skewers worth or two of mushrooms and garnish with a few more walnuts. 

Grilled Mushrooms Bowls with Muhummara . Sprouted Kitchen
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Entrée, Soup, Winter, Fall, Gluten Free

BUTTERNUT + RED LENTIL SOUP

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I'm currently on my third double chocolate cookie despite having all sorts of  recipe testing leftovers in the fridge I could cobble into a more nutritious lunch. Can cookies be lunch? I could swipe almond butter on top for protein. Why didn't I give these away like I said I would? 'Tis the season I suppose; always makes me feel like baking, it's getting the baked goods out the door that appears to be the challenge. So in between, there are easy dinners. I have been asked three times for a butternut squash soup recipe by different friends or readers and I realize we only have this stew to reference. I generally prefer my soups chunky, but let's add a pureed one to the archives for good measure. I saw this one while flipping through Melissa Clarks' recent book and it sounded too perfectly simple and spiced not to try. Plus, I had all the ingredients. I swapped in a little curry powder for some of the cumin, added ginger at the end and garnished it with a bit of cilantro and toasted coconut. Optional changes, of course. Cheers to easy dinners, and cookies too, of course. 

BUTTERNUT + RED LENTIL SOUP // Serves 4-6

Adapted from Dinner by Melissa Clark

I find soup thickness to be a matter of taste. You can always add more broth at the end to thin it, but it's tough to go the other way. Start with the yields below, and you can thin it out after if need be. 

3 Tbsp. ghee or coconut oil
1 yellow onion, peeled and chopped
4 cloves garlic, chopped
2 Tbsp. tomato paste
1 tsp. cumin
1 tsp. curry powder
pinch of cayenne
3/4 tsp. sea salt
fresh black pepper
1 cup red lentils
12 ounces peeled and chopped butternut squash (about one medium squash)
1 qt. low sodium vegetable or chicken broth
13.5 ounce can of coconut milk
fresh ginger, to taste
fresh lime juice, to taste

cilantro and toasted coconut, for garnish

In a large dutch oven over medium heat, warm the ghee or coconut oil. Add the onion and garlic and saute until soft, about 4 minutes. Add the tomato paste, cumin, curry powder, cayenne, salt and pepper to taste. Cook another minute. Add the lentils, squash, broth and bring it up to a simmer. Turn the heat down to low and cook, partially covered, for 30 minutes until the squash is tender. Stir in the coconut milk to warm through and add grated ginger and fresh lime juice to taste (I used about a 2" nub of ginger and 1 whole lime). Use a blender or immersion blender to make a chunky puree. Season to taste. It probably needs a bit more salt but that is to your discretion. 

Garnish to fresh cilantro and toasted coconut. Leftovers will keep covered in the fridge for a week. 

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