Week(and every) day cobbler

Hello again, my friends. From the looks of it, it’s been a year since I posted – A YEAR! I never intended to take such a substantial break, but I suppose such is life. I’ve still been making delicious food and have thought about Yum For Tum too many times to count, but just couldn’t seem to muster up the power to sit down and write. Honestly, I’ve been feeling a bit (well, more than a bit) stuck and trying to figure a whole lot of things out in the last 12 months, and I think I’m finally making some headway. I’ll spare you all the details, and just leave it at that. I’m writing a blog post, so that’s progress right? 🙂

Making and eating cobbler is also a form of progress, so let’s do it.

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This cobbler is my go to dessert at all times of year, work night or no. It’s so very easy, so very tasty, and it takes about 5 minutes to throw together. You can use fresh or frozen fruit, and I’ve experimented with pretty much everything – the only thing that I’m not wild about as the sole fruit in this is citrus fruit. Don’t get me wrong, it’s a great addition to something with less water in it, but it makes for kind of a mushy final product. Adding in dried fruit with fresh or frozen stuff also makes for sweet, sweet goodness.

One more thing, this whole recipe is super flexible! You have dried apricots and frozen blueberries at home? Use them! You have a handful of raspberries, some left over blueberries, and couple apples – that’s a fine mofo of a cobbler!

Also, the amounts of every ingredient are more suggestions than anything else. Depending on pan size, you change the amounts of fruit and topping to suit what you’ve got.

What you need (makes 4 mini cocottes – see disclaimer below):

Topping:

2 cups gf oats

1 Tbsp coconut or sunflower oil (even a light olive oil is pretty good here), melted

1/4 cup maple syrup (the oats should be coated lightly with maple syrup – if you want more sweetness or find your oats aren’t coated, add more, but don’t let the oats get mushy)

1/2tsp cinnamon

pinch of sea salt

pinch of nutmeg

Filling:

2-3 cups fruit, chopped.

Juice of 1/2 lemon

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Here’s where I make a quick disclaimer: I use these little cocottes to both make and serve the cobbler. If you’re thinking, “this is bullshit! I don’t have cocottes!” worry not, my dear. Really, even I’m shocked that I have cocottes. So, take whatever pan you’re going to be using (ideally it doesn’t have more than about a 3 inch side), fill it with fruit about 2/3-3/4 of the way, then pack on the topping! 

So, first, preheat the oven to 375. Then wash your fruit (yes, yes, fresh and seasonal fruit is always sweetest, but I’ve been using up the rest of my frozen nectarines and daaaa-ummm, Gina, they’re good!)

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Next, add lemon juice, stir, and fill your cocottes or not cocottes.

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Mix all the topping ingredients together and spoon onto your fruits. I like to make each of these little guys heaping because I love me so oaty topping and they just end up so nice and crunchy. If your topping layer is too thin, the oats will be mush. I’d shoot for at least 1/2 inch, maybe an inch of topping. If you don’t have enough fruit or topping to cover your pan, just keep adding more until you’re satisfied!

Bake for about 15 minutes, until golden brown and crunchy on top and all bubbly and luscious in the middle.

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Boom, tasty dessert! Enjoy!

Magical Cranberry Nut Bars with Chocolate Chips and Coconut

IMG_9444Merry new year to you, my friends! I’ve had a long hiatus from blogging, and I’ve missed you. It’s been a challenging year in some ways. I’ve not had much in the way of work-life balance, but I’m getting there slowly but surely. This time of year is always such a good time for reflection and re-evaluating what’s working and what’s not. Some people like to set resolutions and that’s not so much my thing. Resolutions in my mind are all about the “I’ll try to do (blank) this year.” Frankly, I don’t want to try. I simply want to do. So, 2015 is to be the year of the doing of the things. 🙂

This time of year is also an excellent time for baking and eating. So, while you reflect and resolve to do the things, let’s eat Magical Cranberry Nut Bars, shall we?

Yes, excellent.IMG_9439What you need:

1 bag of fresh cranberries

1 cup of gluten-free oats

1 cup of cashews, raw

1/2 cup of almonds, raw

1/2 cup of maple syrup

1 Tbsp coconut oil

1/2 cup dark chocolate chips

2 Tbsp shredded coconut (fine or course shreds, whatever speaks to you)IMG_9430Preheat the oven to 375 degrees Fahrenheit. Begin by using your food processor (or Vita-mix) to grind the nuts, oats, and maple syrup into a thick paste.

In a separate bowl, combine the coconut oil, cranberries, chocolate chips, and coconut shreds and mix.

Spoon your the base layer (the nut and oat paste) into either little bite-sized muffin tins or line a loaf pan with parchment and pour it in there, evening out the base layer as you pour. I made enough to make both a few little muffins and a loaf, and I highly recommend that, because you will be very sad when you finish off the little muffin tin bites or the loaf, and oh-so-happy when you discover you still have another loaf or muffin pan full of them to eat!IMG_9434Spoon on the cranberry, chocolate, coconut mixture on top of the base layer and start the baking! The muffin sized treats cook in about 20-30 minutes, so watch them closely. The loaf took about 45min to an hour to cook for me, but it all depends on how thick you layer the base.IMG_9445It’s finished when a fork comes out clean. Once that happens, let it cool, then begin the eating! These freeze very well, so if you’re deciding to not eat so many baked goods this year, put the majority of the bars or muffin bites in the freezer and take one for a treat at work each day. Then you will have done two things – 1) made delicious baked goods; and 2) avoided eating all the baked goods at once. It’s really a win-win. 🙂

Again, happy new year to you all! I hope this year is full of tastiness, laughter, love, and magic!

IMG_7121This is how winter looks in my neck of the woods. Lucky, lucky me.

Cherry, Cacao, and Basil (and greens!) Smoothie Goodness

IMG_9372Cherry Basil? Yes, Cherries+Basil+Cacao=delicious and I too was surprised that combination worked, but it certainly did. This smoothie is light, refreshing, and kind of complex (in a good way). That said, it’s still dang tasty if you omit the basil and just go with tried and true cherries and chocolate.

What you need:

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about 1 cup of cherries, pitted

2 cups vanilla almond milk (or other non-dairy milk, unsweetened)

2 cups of spinach

1 banana, preferably frozen and chopped

2-3 basil leaves (or no basil leaves if you don’t sway that way)

1 Tbsp chia seeds (totally optional)

1 scoop vanilla protein powder – I use Sunwarrior Vegan protein powder (again, totally optional, but nice)

1 Tbsp cacao nibs (I use Theo)

3-4 ice cubes

IMG_9366Sweet, sweet cherries – I prefer bings, but you could use any cherry. My guess would be that the darker varieties would probably be better, but why not give glorious Rainiers a try in this smoothie? A note on cherry pitting: DO NOT WEAR WHITE CLOTHING, or brand new clothing, or anything that you care deeply about in the event of cherry spatter. No matter how accomplished you are at pitting cherries, it can and will happen. I even watched a video on smooth ways to pit the cherries, and despite my efforts, my friends, it was not smooth.

What to do: Put everything in a blender and blend the heck out of it!

IMG_9374Now drink the lusciousness knowing that you got your fruits, your greens, your chocolate, and some protein. HOORAY!

Berry Pie, ‘Nuff Said. (gf, vegan, and processed sugar free)

IMG_9353Pie, my friends. Sweet, sweet pie. As the berry season cometh, so cometh delicious pie. I wanna be straight with you folks though, and this may sound like blasphemy to the pie purists of the world, but I don’t historically love traditional pie crust. So I made a different crust. Also, let’s be honest because we’re friends, regular crust from scratch is a huge pain in the ass and gluten-free and vegan crust is even more of one. Thankfully, the crust in this recipe is easy as, well, pie. 🙂IMG_9348Berry season (i.e. summer) in the northwest is the best. The berries are giant, sweet, and abundant. I literally spent 20 minutes just picking blackberries one block from my office yesterday and came home with 3 pints of juicy blackberries. One of my favorite memories is picking blackberries with my little brother and my folks at the beach. To this day, just taking a couple of minutes to slow down and pick a few blackberries brings the biggest smile to my face (pause for reverie about berries). Okay, resuming pie talk.IMG_9332So, crust. What you need:

2 cups of gluten-free oats

1.5 cups of almonds

2 heaping Tbsp coconut oil

1/4 -1/3 cup maple syrup

First, preheat your oven to 350 degrees Fahrenheit. Will the preheating is happening, grind your oats and almonds. I did it in my Vitamix. If you don’t have a power blender (or a magic bullet is awesome here!) just buy oat flour and almond meal.IMG_9333Here’s my oat and almond flour all ground up and mixed. Don’t grind your almonds too long or you’ll have almond butter, which is delicious, but not our goal here. 🙂

Add your coconut oil and maple syrup. Mix well and press into a pie tin.IMG_9338Bake for about 15 minutes.

While your crust is baking, prepare the filling (this part is shockingly unchallenging). What you need:

1 pint strawberries, rinsed and sliced

1 pint blueberries, rinsed

1 tablespoon lemon juice.

Mix them berries! After your 15 minutes of crust baking, fill that thar pie crust!IMG_9351Bake for another 45 minutes-ish until the crust is golden brown and berries are cooked, but not mushy. The outside of the strawberries ends up almost roasted and was so tasty that it led to a future recipe about roasted strawberry ice cream. Prepare yourselves.IMG_9354Now eat a slice of pie! Or the whole pie! (brief pause for pie reverie).IMG_9361Yum. 🙂

Buckwheat + Cranberry = Magic (or just Buckwheat Cranberry Bars). Vegan, Gf, and Tasty!

IMG_9207Happy 2014! I feel like this is going to be a good one, friends. Granted, I did wake up with a body full of aches and angry sinuses, but let’s look on the bright side: It was a cold, not the flu. Nailed it. 🙂

This year I want to try more, do more, see more, and get the nasty loose ends that I tend to have floating around all tied up. I want to spend time with the people that I really care about and enjoy what I have. The last couple of years have been a project in trying to live more simply, and that project is going to continue. It’s been a productive first week of the year and I predict it will only get better.

You may ask, what does this have to do with buckwheat cranberry bars? Absolutely nothing, except that I had cranberries and buckwheat and I wanted some bars. I’m just jamming here. Making something delightful with what I’ve got. With that in mind, enjoy and I hope you all have a happy, healthy, lovely-all-around year!IMG_9217

What you need for the base:

1.5 cups gf oatmeal

1/2 cup walnuts

3 Tbsp hemp seeds

2 Tbsp chia seeds

2/3 cup buckwheat flour

1/4-1/2 cup maple syrup (depending on the level of sweetness you like)

dash of cinnamon and nutmeg

2 Tbsp coconut oil, melted

What you need for the cranberry topping:

1 package cranberries

3 Tbsp gf all-purpose flour

2-3 Tbsp maple syrup

2 Tbsp lemon juiceIMG_9201First, preheat the oven to 375 degrees Fahrenheit. For the base, combine all ingredients except buckwheat in a food processor or magic bullet and mix until a thick paste is formed. IMG_9202Once the paste is formed, mix with buckwheat as above. Spread into a loaf pan lined with parchment. Prepare the cranberry topping.IMG_9204Mix cranberries, syrup, flour, and lemon juice and spread over based.IMG_9206Next step: bake for about 40 minutes, until a fork comes out clean. Eat and enjoy!IMG_9210Noodles also wants to wish you a happy new year. He’d also like to get his grubby little paws on some bars. 🙂IMG_9199

Buckwheat Chocolate Gingerbread. Festive, Gluten-free, and Vegan!

P1040410It’s holiday time again, my friends. How that happened, I know not. There’s something about the passage of time that shocks me literally every second. For instance, it’s now 10:21am. WHERE DID THE REST OF THE MORNING GO? I went for a long, long walk, made pancakes, and did some work and *poof*, the time is gone. Sigh.

Anyway, the festive spirit often eludes me because of this whole vortex of time issue. So, gingerbread.  🙂P1040395This gingerbread is spicy, chocolatey, and because of the buckwheat, it’s makes you a veritable tower of jollyness.P1040407What you need:

1.5 cups finely ground buckwheat flur

0.5 cups gluten-free all purpose flour (such as Bob’s or Arrowhead Mills)

2 tsp baking powder

1 tsp baking soda

1-2 tablespoons coconut oil, melted

3 Tbsp chia seeds (mixed with 6 Tbsp warm H20 to form a gel. You could also use two eggs instead if you’re not going vegan)

1.5 cups almond milk or other non-dairy milk, unsweetened

0.5 cups grade B maple syrup

0.5 cups organic, unsweetened applesauce

3 Tbsp ground ginger

dash of nutmeg and cinnamon

1 85% dark chocolate bar, smashed to bits

2 Tbsp raw cacao, 1 Tbsp ground ginger, 1 Tbsp ground cinnamon (all reserved for sprinkling on top)P1040398You guys all know my thoughts on buckwheat. To briefly reiterate: I love it.

What to do:

Preheat the oven to 400 degrees fahrenheit. Whisk together chia gel.P1040399

Add all dry ingredients to a bowl. Add all wet ingredients to a bowl. Combine wet into dry, mix, and add chocolate chunks.P1040400When well combined, pour into a pan of your choosing, just remember, the thicker the layer of batter, the longer it takes to bake. I use a 9×13 pyrex dish lined with parchment and it made some nice-sized little slices. Also, parchment paper is so nice because there’s very little pan washing to do. For those of you who don’t know me, I really, really don’t like washing pots and pans. I don’t mind other dishes, but there’s something about a pot or pan that just puts me off yet I like making the messes. I know, I’m a weirdo.

Bake for 30-45 minutes, until a fork comes out cleanP1040403Put together your magic cacao, ginger, cinnamon dustP1040405Sprinkle that delicious fairy dust and eat, eat, eat! 🙂P1040417P1040408P1040416

I’m Back! And With Chocolate Zucchini Bread (Gf, vegan, delicious!)

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Dear blogasphere, it has been waaaayyyy too long! I’ve been traveling, finishing up my degree (10 days to go!), leraning about the world of real estate, and getting  acquainted with my new clinic, and these last few months have flown. It’s been a trying summer in many ways, but a good one too.

So, now that life is finally settling a bit, I can get back to cooking and blogging. Hooray!

And with that, I present to you some lovely chocolate zucchini bread. Tasty, tasty, but not too sweet. And I won’t lie, it goes mighty nicely with a little vegan ice cream right on top. Or by itself. Really, whatever you do, as long as it involves eating zucchini bread, it won’t be a wrong decision. 🙂

What you need:

1 cup superfine brown rice flour

2/3 cup sweet sorghum flour

1/2 cup potato starch

3 Tbsp chia seeds (plus 6 tbsp water, all whisked into a gel)

1/2 cup maple syrup

1/4 cup coconut oil, melted

1/4 cup raw cacao

dash cinnamon

3/4 cup almond milk, unsweetened

11/2 cup grated zucchini

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IMG_9069What to do:

Preheat the oven to 375 degrees

Mix chia gel and let sit for about 10 minutes. While that’s setting, sift together dry ingredients in one bowl and mix together wet ingredients, including chia gel, in a separate bowl.

Pour wet into dry and mix thoroughly and mix in zucchini shreds, then transfer to a greased bread pan.IMG_9071Bake for about 45 minutes, maybe more, until the a knife inserted into the center comes out clean. IMG_9072IMG_9074

Coconut Cacao Goji Pops (Raw, Vegan, and Gf!) and an Ode to Mamas

IMG_9028It’s been warm, sunny, and gorgeous in the good ol’ PNW this week. Yesterday it was even muggy, which is VERY unusual and kind of uninspiring for most things. Except when it comes to popsicles. Mugginess really does inspire a good popsicle spree, and who doesn’t love popsicles? Especially SUPERFOOD popsicles. OOOOOOHHHH! AAAAHHHH! Buzzwords! Mainly these are just straight up delicious though.IMG_9022Ah, the magical goji berry. I love these little guys. Smoothies, granola, on yogurt, in baked goods…they kind of kick ass anywhere that you think “Oh, a berry might fit nicely there.” And apparently they’re full of all sorts of good-for-you properties too. Let’s get down to the popsicle spree though.

What you need:

1 can light coconut milk

3 Tbsp raw cacao powder

1/4 goji berries

1/4 cup cacao nibs

1/4 cup maple syrup

An extremely strong arm for some intense whisking

Popsicle mouldsIMG_9024Directions: Put everything into a bowl and whisk like you’re whisking for your life! Once everything’s combined, pour into popsicle moulds and be sure to leave about an inch of space at the top (freezing expands the liquid a bit).IMG_9027After a few hours or overnight, run the mould under warm water to loosen the popsicle, remove, and devour. 🙂IMG_9032Look at those beautiful goji berries!IMG_9033I loved this pop so much, I felt like it needed a self portrait.IMG_9034Noodles felt like he wanted this pop so much he tried to melt it with his laser beam eyes. (DON’T FEED CHOCOLATE TO DOGS!!! Just FYI)

And now:IMG_9035This is my beautiful momma and me when I was just a wee little thing. She’s the one who’s inspired most of my cooking and for that and so many other much more important reasons, I can’t thank her enough. I’m a lucky duck. Happy Mother’s Day to her and to all my many friends who are mommas or are soon-to-be-mommas! The world wouldn’t go round without you, ladies! Thanks for being you!

🙂

Buckwheat Chia Cacao Cookies. Gluten-free, vegan, and taaaaassstyyyy!

P1030124_2It seems like I’m always writing about how I really needed a cookie today, and what’s funny is that I don’t really eat very many cookies. But today, to sound like a broken record, I really needed a cookie. Actually, the craving started yesterday, so these little cookie friends were extra necessary and satisfying.  Buckwheat is the wizard of grains, and I find I  literally never get tired of it. Or of saying the word groat. It’s funny and to sound a little (or actually, maybe a lot) d-baggish, it’s got a great mouthfeel. Anyway, these cookies combine the magic of buckwheat, coconut, cacao nibs, and chia and flax seeds into delicious little nuggets of joy. It’s very, very tricky not to just tilt the plate and pour them all into my mouth, but that wouldn’t be very class of me, now would it? 🙂P1030123_2What you need:

*addendum* I think these are delicious as is, my boyfriend says they taste good, but “healthy.” 🙂 You might add some regular sweetened chocolate or a bit more maple syrup if you’re looking for a more traditional cookie. As you’ve probably noticed, I don’t care for super-sweet sweets. 🙂

1 cup buckwheat flour (grind it from your groats!)

1 cup superfine rice flour (I used brown)

1/2 tsp baking soda

1 tsp baking powder

1 tbsp chia seeds + 1 tbsp flax seeds whisked together with 6 Tbsp water to form a gel

2 tbsp melted coconut oil

1/2 cup unsweetened non-dairy milk (I used a homemade combo of hazelnut, cashew, and almond milk)

1/2 cup of maple syurp

1/2 cup unsweetened coconut shreds

1/4 cup chia seeds

1/2 cup cacao nibsP1030120_2P1030121_2First, preheat that oven to 350 degrees, then whisk together your flax and chia gel (it will set up in about 5-10 minutes). In the meantime, sift together all dry ingredients in one bowl, and in another combine all wet ingredients and your gel when ready. Mix those two together and add chia seeds, coconut, and nibs then stir all ingredients together until well mixed.P1030122_2Drop dough onto a shaking sheet lined with parchment (I used a heaping tablespoon of dough for each cookie). Bake for 10-15 minutes.P1030127_2When a knife comes out clean, your cookies are done. Feel free to admire your cookies.P1030128_2After admiring them briefly, eat one (or several) and enjoy!P1030124_2

Raw Cacao Ka-pow Secret Green Smoothie Goodness (raw, vegan, and gluten-free). Huzzah!

P1030118It’s a long title for a smoothie with a long list of fine (and most importantly, delicious) attributes. Not only is this one green, full of antioxidants, protein, and some crazy tasty cacao pow, it’s refreshing, not too sweet, and can keep me full through a hard workout or for at least 3-4 hours, which is really something if you’ve met me. I’ve been making it most mornings for the past month or so, and it just makes me happy. But again, this is not the smoothie for you if you’re looking for super sweet and fruity. While it’s many things, it is not those two things and it doesn’t like to front.P1030116What you need: Serves 1 (or two if you just want wee smoothies)

1 banana, preferably frozen and chopped (alternative: frozen mango chunks. WHAT?! Yes, it’s not bad and will do if you’re out of bananas)

1/2 cup frozen blueberries

2 cups baby spinach, kale, or chard

1 Tablespoon raw almond butter

1.5 Tbsp raw cacao powder

1 cup almond (or other non-dairy milk)

1 tsp maple syrup if you’re using homemade almond milk without sweetener (I’ve been making my own nut milk lately and a little sweetness boost is sometimes nice for those not used to green smoothies)

1 Tbsp chia seedsP1030112_2Put it all in a blender (again, magic bullet to the rescue!) and wait for it…..wait for it….BLEND! Add ice if your banana’s not frozen or you want slightly more thickness. Drink it up!!! POW!P1030117P1030115