HOME/MADE: HOW TO MAKE CELERY SALT

I'm such a sucker for all the overtly artisanal products out there.  Chestnut honey? $16 infused simple syrups? I need it.  Part of me is embarrassed by my complete submission to this kind of insanity, but I can't help loving little touches that add something special to an otherwise mundane meal. 

Same goes for salts, compotes, etc.  Save your $16 and just make it yourself.  It's more fun and you'll realize how painfully easy it is to make ginger simple syrup or the like.  It's usually better homemade anyway ;)

HOW TO MAKE CELERY SALT (Makes about 1/2-2/3 cup)

1 head of celery (leaves removed, washed and dried)

About 1/3 cup maldon sea salt

Preheat oven to 300 degrees.  Add clean celery leaves on baking sheet in a single layer.  Cook for 7-10 minutes or until dried, but not browned.  Set aside to cool.

Using a mortar and pestle or muddler, combine sea salt and dried celery leaves.  Using muddler or pestle, grind salt and celery leaves together until evenly ground and well combined.  Add to a small air-tight mason jar.

RASPBERRY ALMOND CORN MUFFINS | MORNING MEALS

I grew up eating those coveted JIFFY Corn muffins in the bright blue box.  The raspberry flavor was my favorite and I recall eating countless mini muffins and usually ruining my appetite for dinner. I have always loved a raspberry and cornmeal pairing ever since then.  These mini muffins were the perfect addition to our Mother's Day brunch at home.  

RASPBERRY MINI CORN MUFFINS (Gluten-free, Dairy-free) 

• 1 1/2 cups almond meal
• 1/2 cup cornmeal
• 1/2 teaspoon baking soda
• 1/3 cup coconut or brown sugar
• 1/4 teaspoon sea salt
• 2 tablespoons almond milk
• 2 eggs
• 3 tablespoons coconut oil
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3/4 cup raspberries
• 2 tablespoons raw sugar, to top

Preheat the oven to 375 degrees. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.

In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together.  Add the wet to the dry ingredients and fold in (do not overmix!).  Carefully fold in raspberries to evenly distribute in the batter.

Fill the muffin liners to the top, as they do not rise much.  Sprinkle each muffin with raw sugar to top.

Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.

MINI ALMOND BUNDT CAKES WITH BLOOD ORANGE GLAZE

Ever since I bought a five pound bag of almond flour, I have not been able to stop baking (not that this is unusual).  Almond meal is the flour I use most often, constantly run out of, and curse its price.  Turns out, I'm already halfway through the bag, so I just may have to go for the twenty pounder next time.

These mini bundts are so cakey and moist, you'd swear they're a doughnut.  Before the weather really changes and my oven becomes a liability, I'll be baking up a storm (at least until my flour runs out).  

Mini Almond Bundt Cakes with Blood Orange Maple Glaze (Gluten-free) Makes 6 mini bundts

• 1 3/4 cup almond flour
• 1/4 cup brown rice flour
• 1 tablespoon flaxmeal
• 1 tablespoon tapioca flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/4 cup maple syrup
• 6 tablespoons coconut oil OR butter (melted and cooled)
• 2 eggs
• 2 teaspoons vanilla extract 
• 2 tablespoons almond milk

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together almond flour, brown rice flour, flax meal, tapioca flour, baking soda and salt.

In another small bowl, whisk together honey, maple syrup, eggs, almond milk, vanilla and coconut oil or butter.  Slowly combine wet with dry, folding batter to combine well.

Add batter to well-greased bundt pan, making sure each is three-quarters full.  Bake for 20-25 minutes or until browned around the edges.  Let cool in pan for 10-15 minutes, then carefully remove cakes from the pan.  Cool on a wire rack before glazing.

Blood Orange Maple Glaze:

• 1/4 cup maple syrup
• 3 tablespoons butter, room temperature
• 2 tablespoons blood orange juice (reserve zest)
• 1 cup confectioners sugar

Whisk together first three ingredients until well-combined.  Add confectioners sugar, only a little at a time, making sure to whisk very well to avoid lumps.  Chill in the fridge for 20 minutes.

Once almond cakes are cooled, drizzle glaze over each bundt.  Top with blood orange zest and a sprinkle of confectioners sugar.