Remembering

I'm missing the summer days where I can eat my breakfast outdoors and enjoy lay downs in the sun. Although I typically enjoy the warmth and coziness of the indoors during winter, I can't help but disagree with all this wind and rain. It sure makes walking to the grocery store unpleasant.

Autumn Inspired Muffins

I've been so busy with school these past few months that I haven't had the opportunity to share recipes or photos. However, one advantage to having busy school days is that I get to carefully plan snacks and meals that will fuel me through the day.

This weekend I made a batch of these autumn inspired muffins for easy on-the-go breakfasts or as mid-morning snacks that would pair perfectly with a cup of tea.

Pumpkin Apple Millet Muffins

Yields 12 muffins

Ingredients:
2 eggs (or chia egg made with 2 Tbsp chia seeds and 6 Tbsp water)
1/2 cup oil ( I used melted coconut oil)
1/2 cup coconut sugar
1 cup almond milk
1 1/2  cups pumpkin puree
1/2 t vanilla
1/2 cup rolled oats
1/2 millet
1 3/4 cups whole spelt flour
1 1/2 tsp baking soda
2 tsp baking powder
1/4 tsp sea salt
2 tsp cinnamon

Garnish:
1 Apple, diced
2 Tbsp granola (or plain oats and flax seeds)

Procedure:
Preheat the oven to 350 F.

Note: If you are making these muffins vegan, prepare the chia egg and let sit for 15 minutes before preparing the rest of the batter.

Mix the eggs, oil, sugar, milk, pumpkin puree, and vanilla in a large mixing bowl. In a separate bowl combine the oats, millet, spelt flour, baking soda, baking powder, sea salt and cinnamon. Add the dry ingredients to the wet and stir until just combined.

Line a muffin tray with paper liners and fill generously with muffin batter. Garnish each muffin with a sprinkling of apple pieces and granola.

Bake the muffins until they spring back when touched or a toothpick inserted in the middle comes out clean. Approximately 35 - 40 minutes

From Seattle to Sooke

 It's taken me three months to use up and finally develop this roll of black and white film. In that period of time I had forgotten some of the images captured, so it was a pleasant surprise to relive moments that had become foggy memories. Unfortunately, as I am still learning how to use my camera, many of the photos did not turn out quite how I would have liked - overexposed, underexposed, and the last few had some light leaks. It was a bit disappointing to have so few turn out, but I will persevere. I know it just takes time to learn to skills. Here are just a few of the photos from this roll.

My last week of summer vacation is proving to be a busy one. I'm working just a few more shifts at the bakery and in my spare time I'm hurriedly getting myself organised for school.

In my spare time I am helping dog sit this lovely dog, Maggie, who I would take in as my own in a heart beat. I'm also enjoying as many fresh fruits as summer offers and appreciating time spent outdoors on evening walks and visits to the beach.

I'm not quite ready to let go of the sense of freedom that this summer has given me. I hope to savour and enjoy the remaining days of August and try to slow things down, just a little, before my life gets crazy with school.

I'm working on some recipe posts that just need some final touches. By next week I feel things will be in order and I'll be in full blogging mode.

Summer Evenings and the Blue Moon

Raw Chocolate Almond Tarts

I really enjoy incorporating nutritious ingredients into my desserts. I have such a sweet tooth, so I'm always looking for guilt free dessert options that don’t sacrifice flavour for nutrition. Here I have used whole food ingredients to create delicious treat suitable for a dessert, snack, or even a breakfast. These tarts are super simple to make and require very little active time in the kitchen.

Raw Chocolate Almond Tarts
Serves 6

Tart Shell:
1 1/2 cups rolled oats
6 large Medjool dates (or 8 small)
5-6 Tbsp water
1/4 tsp. Cinnamon
pinch sea salt

Filling:
1/2 cup raw almond butter
1 1/2 Tbsp honey (use agave or maple syrup to make vegan)

Chocolate Topping:
3 Tbsp coconut oil
2 Tbsp raw cacao powder
1 tsp honey (agave or maple syrup works too)

Garnish:
flaked sea salt (I used this local brand)

Directions:
Combine the dates, oats, cinnamon, and water in a food processor and pule until all the ingredients are evenly incorporated. The dough will be a little tacky; dampening your hands before working with the dough helps to avoid it all sticking to your fingers. Divide the dough into six equal portions and press into muffin cups that have been lined with cling film.

In a small mixing bowl stir almond butter with honey until fully combined. Spoon batter into prepared tart shells. Ensure that the almond butter does not fill the tart shell completely, this filling made the right amount for my tart shells, but depending on the size of your pan you may have extra. Remember to save room for the chocolate topping so that the tarts do not over flow.

Melt the coconut oil in a bain marie (or in a mixing bowl over simmering water) until there are no lumps. Remove pan from heat and sift in the raw cacao. Stir in the honey and continue stirring until the filling is smooth and glossy. Pour the chocolate mixture over the surface of the almond butter filling and sprinkle with sea salt. Let the tarts cool in the refrigerator for 15 minutes to allow the topping to set.

These tarts are ready to eat once the chocolate topping has set.  Enjoy!

Note: When I first pulled the tarts out from the fridge the surface of the filling had a chalky appearance. I believe this is due to the filling slightly separating as it cooled. Don’t be alarmed, however, this is only a cosmetic issue.

Garage Sales and Edible Bouquets

Going to garage sales is one of my favourite weekend activities, I'd say it's tied with hiking and coffee drinking, and although it was an overcast day there were many sales to choose from.

I picked up some nice English China, which I hope to use for future posts, and some interesting tin molds. I'm not sure what the molds are to be used for exactly, the woman who sold them to me said they were her grandmothers so she was unsure of their purpose. I imagine I could use them for panna cotta or fruit jellies. I also found some free vintage fabric with an English Ivy print that would make great kitchen curtains.

I also purchased some flowers from the market. I bought two stalks of amaranth and selected a pretty bouquet composed of echinacea flowers, thyme, sage, and cinnamon basil. The cinnamon basil is so fragrant and lovely; I wish you all could smell it.

Photo on the left courtesy of Sophie.

Before heading to the beach I bought a coffee and a root beer flavoured doughnut. Unfortunately I took those pictures with my film camera, so I have no photos to share until they are developed.