MINI ALMOND CLEMENTINE BUNDT CAKES WITH CREME FRAICHE GLAZE

April 16, 2015 sassy kitchen

I'm a big fan of cakes – specifically tea and breakfast cakes that are easy to make and don't involve tiers or frosting. They feel like the perfect everyday treat & something you could throw together on a slow afternoon with almost no planning. That's my favorite way to bake - on a whim when I miraculously have all the ingredients I need.

It's been a long Winter, and as much as I've had a complete love affair with citrus, I'm so looking forward to the Spring/Summer produce ahead. (I mean, remember red currants?) The weather is finally starting to reflect that it's straight-up Springtime and I'm ready for some real fruit. Rhubarb, I'm comin for you...

Mini Almond Clementine Bundt Cakes (Makes 6 mini bundts) Gluten-free

1 3/4 cup almond flour
1/4 cup sorghum flour
1 tablespoon tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup maple syrup
6 tablespoons coconut oil or butter (melted and cooled)
3 eggs
2 teaspoons vanilla extract
Zest of 3 clementines/mandarins

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

In another small bowl, whisk together maple syrup, eggs, vanilla, zest 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.

Creme Fraiche Glaze

1 cup confectioners sugar, sifted
1/3 cup creme fraiche
2 tablespoons clementine juice

In a medium-sized mixing bowl, whisk together sugar, creme fruit and mandarin juice.

NOTES: I used a mini bundt pan, but you can use any cake pan or even a muffin tin to make “mini cakes”. Also, feel free to use any citrus here - any mandarin, navel orange or meyer lemon would be great. Creme Fraiche can also be subbed for mascarpone or cream cheese.

THIS POST WAS ORIGINALLY SHOT FOR H&M !

PISTACHIO PESTO & GOAT CHEESE FRITTATA

April 13, 2015 sassy kitchen

Brunch is my favorite meal for entertaining, and not just because I just love breakfast food . It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.

PESTO & GOAT CHEESE FRITTATA (GLUTEN-FREE) Serves 4 - 6

9 eggs
1/3 cup almond or hemp milk, unsweetened
2 garlic cloves, minced
1 lemon, zested
1/2 medium red onion, small dice
3-4 oz. goat cheese, broken into chunks
1/4 cup pesto (store-bought or use recipe below)
Handful of baby arugula
A few basil leaves, torn
1/2 teaspoon sea salt
2 tablespoons olive oil
Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

TOASTED PISTACHIO BASIL PESTO (MAKES APPROXIMATELY 1 CUP)

2 large handfuls basil leaves, de-stemmed
2 garlic cloves, roughly chopped
1/3 cup pistachios, toasted
1 lemon, juice & zest
1/2 cup parmesan, freshly grated & packed
1/2 teaspoon sea salt
Freshly cracked pepper, to taste
Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.

HOME/MADE: How To Make a Hippie Bowl

February 26, 2015 sassy kitchen

I'm obsessed with breakfast grain bowls, those meals-in-a-bowl that have an air of West Coast hippie and are more about foraging in the fridge than actual cooking. Once you master the basic formula, you'll never ask yourself "what's for breakfast" (or lunch) again. Now it's just a bowl with everything you love in it.

1. CHOOSE YOUR GRAIN

Just use leftover grains/beans/legumes from last night's dinner, or make a big batch on the weekend to feed off of all week long. If you've been curious about a new grain variety, look at the grain bowl as an opportunity to try it. Hearty, flavorful grains like quinoa, sorghum, amaranth, millet, or black rice are all great here. As are beans and lentils. You can always cook your grains (and beans/lentils) in lightly salted water, but you can also add more flavor by simmering it in chicken or vegetable broth.

2. USE A RAINBOW OF RAW AND COOKED VEG

Load up your grain bowl with your favorite raw, roasted, steamed, or even leftover vegetables—the more the merrier. Think about texture here - you want a good balance of crunchy raw vegetables (I love radish) and some heartier roasted fare (roasted root vegetables are my go-to). Greens, raw or sautéed, are always a great addition. Think about color, too—you'll get the most nutritious bowl with a rainbow of vegetables.

3. PUT AN EGG ON IT

Unlike most dishes, meat isn’t the star here. Grain bowls don't need a ton of protein to be completely satisfying. Usually, an egg is the only extra protein you need. Poached, sunny-side up, or soft-boiled—they all pair well with grain bowls, thanks to that luscious runny yolk.

4. USE LOTS OF SAUCE

Be generous with your sauce - it’s truly what holds your grain bowl together. Douse your bowl anything from tamari soy sauce or tahini to straight up sriracha or hot sauce (which always pairs perfectly with an egg). Don’t underestimate the potential of adding salsa, hummus, guacamole (or anything you might dip a chip into). And another crazy idea? Mix a couple of your sauces together—sometimes, they just taste better that way.

5. FINISH WITH SOMETHING TANGY AND CRUNCHY

Just one or two final ingredients really help your grain bowl pop. I usually go for something with a bit of acid and some kind of crunch. That can be anything from feta and kimchee to sprouts and roasted seeds to crunchy seaweed sheets and a squeeze of lime. Let your intuition steer the way here—no breakfast bowl can ever be wrong (no matter how weird).