Friday, September 21, 2007

Welcome Fall


People say we Southern Californians don't have seasons. I beg to differ. This week, the weather abruptly changed from summer to fall. It is hard to believe that just 3 weeks ago the air conditioning couldn't keep up with the scorching 115 degree weather, and now it is 75 and sunny (to borrow the title from my friend Nancy's blog). The weather is downright sensational. Warm and breezy, with cool nights. The perfect time of year when you don't need your air conditioning or heater on. Ahh.

Well, fall weather does something to me...I get the urge to bake! For summertime breakfast it's "hey kids, get your own cereal or frozen waffles" but come fall I draw them into the kitchen with the aroma of freshly made muffins, homemade waffles, or pancakes with fresh apples. The coffee pot gets dusted off and my favorite coffee, decaf Starbucks Verona is sipped all morning. The yummy pumpkin or cranberry candles get lit. If fall does something to you too, then perhaps you'd like to try my fall recipes. P.S....they're healthy too! Enjoy!

Whole Wheat Buttermilk Pancakes with Apples
Serves 3-4

3/4 cup whole wheat flour
3/4 cup all purpose flour
2 t. baking powder
3/4 tsp. salt
2 Tbsp. organic sugar
1 tsp. cinnamon
4 T. unsweetened shredded coconut
1 egg, beaten
3 T. melted coconut oil or olive oil
1 1/4 - 1 1/2 cups buttermilk
1 medium apple, peeled and finely diced

Combine first 7 ingredients in a medium bowl. Combine egg, coconut oil and buttermilk in a large mixing pitcher and mix well. Add dry ingredients to wet and stir just till combined. Pour batter (will be thick) onto hot griddle. Immediately top each with the chopped apple. Flip pancakes and cook until done. Serve with real maple syrup. Recipe can be easily doubled.


Harvest Pumpkin Muffins
Makes 18 muffins

1/2 cup melted coconut oil or butter
3/4 cup honey
3/4 cup organic sugar
2 eggs
1 can (15 oz)organic pumpkin (Trader Joe's)
1 cup whole wheat flour
1 cup all purpose flour
1 cup ground flax seeds or flax meal (Bob's red mill -Trader Joe's)
4 tsp. pumpkin pie spice (or 3 tsp. cinnamon, 1/2 tsp. ginger, 1/2 tsp. nutmeg)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts or dried cranberries, opt.
raw sugar, opt.

Combine first five ingredients in a large bowl - beat until well combined. Combine remaining ingredients in a medium bowl and mix well. Add dry ingredients to wet ingredients and stir just till moistened(batter will be thick). Divide batter into 18 greased muffin cups. Sprinkle tops with raw sugar if desired. Bake at 350 degrees for 20-25 minutes. Let cool 5 minutes before removing from pan.

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