CHICKPEA FLATBREAD WITH CHERMOULA, TOASTED PINENUTS & ARUGULA

Although it's technically Spring, the dreariness of New York is real.  The rain and grey has been non-stop and is beginning to feel like what I imagine Seattle is like.  Spring things are starting to pop up at the markets, but it just doesn't feel right to make rhubarb when the skies are this grey (but I'm trying).  Making bright green sauces on repeat to combat this weather.

I've been completely overwhelmed by the amount of (great) new cookbooks on my shelves and lately - not enough time to indulge in them.  I’m finally getting around to posting about Lily’s lovely new book, Good Clean Food.  She similarly lives gluten-free, finding it curing her migraines and overall health issues - and obviously, I can relate so much to her story.  I love her minimal sensibility, which is never intimidating and simple enough for everyday.  This chickpea flatbread did not last long…

Chickpea Flatbreads with Chermoula, Pine Nuts & Arugula (Serves 2-4) Gluten-free + Vegan

*This flatbread is like a cuter pizza with infinite possibilities.  I love it with this spicy chermoula, and if you do dairy, a tangy feta crumbled overtop would be amazing here.  You'll probably have some sauce leftover: use it on roasted chicken or tofu, roasted vegetables, quinoa, etc.  It's pretty amazing on anything.

Flatbread (Recipe from Good Clean Food)

• 3/4 cup warm water
• 1 teaspoon maple syrup
• 1 packet instant yeast (or 2 1/4 teaspoons)
• 1 cup chickpea flour
• 1/2 cup + 2 tablespoons oat flour
• 1/4 cup arrowroot flour
• 2 tablespoons psyllium husks
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus more for parchment

Chermoula:

• 1 1/2 cups roughly chopped cilantro
• 2 cups roughly chopped parsley
• 4 garlic cloves, roughly chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon sumac
• 1 teaspoon coriander 
• 1 lemon, juice
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon sea salt
• 1/2 cup olive oil
• Pinch of cayenne

Toppings:

• 1/4 cup pine nuts
• 2 handfuls wild arugula
• Sea salt, to taste
• Freshly ground pepper

In a large mixing bowl, combine the warm water and maple syrup.  Sprinkle yeast over top and let sit for 10 minutes.

In a separate bowl, whisk together flours, psyllium husks and sea salt.  Then mix in yeast mixture and olive oil, stirring well to combine.  It should yield a slightly sticky dough that pulls away from the side of the bowl.  Cover with a kitchen towel or plate, and let rise for 45 minutes in a warm place.

In the meantime, make chermoula: add all ingredients to a food processor and pulse until a semi-smooth sauce. Set aside.

Preheat the oven to 425 degrees.  Add a sheet of parchment to an inverted baking sheet.  Coat risen dough with a little olive oil and divide in two.  Using your hands and a little more oil, form dough into two, semi-even flatbreads.  Let rise another 10 minutes.

Brush the tops of dough with oil, then bake for 5 minutes.  Prick the flatbreads with a fork, then bake an additional 5 minutes. 

Top crusts with a generous dollop of chermoula, spreading evenly overtop (leaving some room for “crust”).  Sprinkle pine nuts overtop, then bake another 5-7 minutes or until crust is browned and a bit crisp. Top with arugula, flaky sea salt, and freshly ground pepper.  

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE

I can't believe it's already Christmas and this year is coming to a close.  I'm spending time in rainy California with family, tons of christmas cookies and holiday music.  This sticky date cake will be a beloved new addition to our usual Christmas morning cinnamon rolls (gf, of course), hot chocolate and quiche.  These cakes couldn't be more festive if they tried, and I hope they bring some much needed cheer to your holiday gatherings.

STICKY DATE CAKE WITH SALTED TOFFEE SAUCE (Gluten-free) Makes 10 mini bundts

Date Cake:

• 1 1/2 cup chopped medjool dates 
• 1 teaspoon baking soda
• 1 cup boiling water
• 1/2 cup coconut oil, liquified
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 3 mandarins, zested + 2 tablespoons juice
• 1 cup almond flour
• 1/2 cup oat flour
• 1/2 cup arrowroot or tapioca flour
• 1/3 cup coconut or brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• 1 teaspoon sea salt

Salted Toffee Sauce (Adapted from Nigella)

• 3/4 cup brown sugar
• 2 tablespoon maple syrup
• 3/4 stick butter, cubed
• 2/3 cup heavy cream
• 3/4 teaspoon flaky sea salt

Preheat oven to 350 degrees.  Grease a mini bundt pan with coconut oil and set aside.

In a large mixing bowl, add chopped dates, baking soda and boiling water.  Let mixture sit for about 10 minutes to soften.

Once dates have soften, using a masher or fork, mash the mixture until dates have broken down and sauce is thick, smooth-ish paste.  Then, stir in coconut oil, vanilla, maple, and mandarin juice + zest.  

In a separate mixing bowl, whisk together almond, oat, and arrowroot flour with sugar, spices and salt.  Then, mix flour mixture into wet ingredients, a little at a time, until all dry ingredients are incorporated.  Stir until well combined, then evenly divide among mini bundt cakes (filling until 3/4 full).  Bake for 15-17 minutes or until edges are firm and cake bounces ever-so-slightly back.  Set aside to fully cool in the pan before trying to remove.  

To make toffee sauce: Put sugar, maple, and butter in a saucepan and slowly bring to a boil.  Once sugar and butter have dissolved, let simmer/bubble for 3-4 minutes, then whisk in the heavy cream (carefully, it will bubble up).  Mix in sea salt.  Then, cook mixture over medium heat until thick, glossy and golden brown.  Remove from heat.  Store in a clean mason jar.  

To serve: Top date cakes with warm toffee sauce.  Serve immediately!  Also, would be great with a dollop of creme fraiche or ice cream ;) 

MINI MAPLE SPICED DOUGHNUTS WITH MOLASSES GLAZE (Gluten & dairy-free)

I think it’s safe to say Summer is officially over.  It’s  just a little too cold at night for a t-shirt & naturally I’m craving anything spiced. These mini doughnuts are my first transitional treat into the flavors of Fall.  Now that we can all use our ovens happily without resenting it, I think it's time to get baking.  Most of my Summer was spent off-the-oven-grid, making simple salads and avoiding overheating my tiny apartment.  I'm easing into it this time as I know we'll have many (MANY!) months of roasted vegetables, winter squash and soups.  So, for now, something a little spiced for the changing of seasons.

Maple SPICED Doughnuts WITH MOLASSES GLAZE (gluten-free, dairy-free) makes 12 mini doughnuts

• 1 cup almond flour
• 1/2 cup sorghum flour 
• 1/2 cup oat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• 1/2 teaspoon nutmeg
• 1/4 teaspoon sea salt
• 1/2 cup maple syrup
• 6 tablespoons extra-virgin coconut oil (liquified)
• 2 teaspoons vanilla extract
• 3 tablespoons freshly grated ginger or 1 teaspoon ground ginger
• 3 large eggs

Maple Molasses Glaze:

• 1 cup confectioners sugar
• 2 tablespoons almond milk (or other non-dairy milk)
• 2 tablespoons molasses
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• A sprinkle of cinnamon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first 8 ingredients.  In a separate mixing bowl, mix together maple syrup, eggs, vanilla, ginger & coconut oil.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan (I used this one).  Fill each one until it’s flush with the top of the pan, but does not come above it (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make two batches of mini doughnuts.

To make the glaze: add confectioners sugar to a small mixing bowl & whisk until smooth without lumps.  Then, add almond milk, molasses, maple, vanilla & cinnamon.  Whisk until smooth & thick.  If the glaze is too thin, add more sugar & if too thick, add more milk.  Once desired consistency, dip each doughnut in and let the excess drip off.  Continue until all doughnuts are glazed.  Serve & eat immediately!