BUCKWHEAT OAT BARS WITH SPICED CRANBERRY-APPLE COMPOTE

There’s nothing more healing than holiday baking.  When the weather starts to drop & the christmas lights come up -  It’s my favorite time of year.  These oat bars are my new favorite holiday treat, easily eaten for breakfast, dessert or anything in between.  The cranberries make this extra festive for Winter weather and holidays, but you can use any kind of fruit compote (or preserve!).  For your Christmas morning, holiday gatherings and beyond…

buckwheat oat bars with spiced cranberry apple compote (gluten-free) makes 16-18 bars

• 1 cup gluten-free rolled oats

• 1/2 cup almond flour

• 1/2 cup buckwheat flour

• 2 teaspoons baking powder

• 3/4 teaspoon sea salt

• 1/2 teaspoon xanthum gum

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cardamom

• 1 large egg

• 1/2 cup coconut oil or butter, melted and cooled

• 1/2 cup brown sugar or coconut sugar

• 2 tablespoons maple syrup

• 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote:

• 12 oz. cranberries

• 1 green apple, peeled and diced

• 2 inch piece ginger, peeled and minced

• 1 vanilla bean, de-seeded

• 3/4 cup filtered water

• 1/2 cup orange juice, freshly squeezed

• 3 tablespoons maple syrup

• 2 teaspoons orange zest

• Pinch of salt

Preheat oven to 375 degrees.

Make cranberry compote: add all ingredients to a large saucepan.  Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick.  Remove from heat to cool.

In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices. 

In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, and vanilla. 

Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough. 

Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly.  Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse.  Then sprinkle the top with the last amount of oat mixture.  

Bake for 25-30 minutes or until oat topping is browned.  Set aside to cool, then serve warm or chill before cutting into squares.

CREME FRAICHE PANNA COTTA WITH GINGER-ROSEMARY POACHED GRAPEFRUIT

Growing up in California, I never really had to deal with seasons, food or otherwise.  We’re blessed to have perfect tomatoes and moderate weather almost all year long (75 on Christmas morning is a real thing).  I never associated citrus with Winter until moving to the East coast where the weather is as erratic as the seasonality of food (I like it this way - more interesting).  After the hype of Summer, when we’re all scrambling to use all the amazing produce, I almost look forward to the months of being limited to few fruits, and then almost entirely citrus.  Constraint is good for the imagination.

Now that we’re shifting into the Winter months and holiday season, I’m thinking a lot about citrus recipes.  This one, adapted from the beloved Splendid Table, is one of my favorites for special occasions.  It’s a dessert perfect for entertaining (make ahead, easy/no-stress, 20 min to assemble) and looks completely impressive to your guests despite you doing very little.  These ruby-red grapefruits are poached in warm, wintry flavors that really make this dessert the perfect holiday treat.  Make this for your guests and bathe in the compliments ;)

Creme Fraiche Panna Cotta with Ginger-Rosemary Poached Grapefruit (serves 8) gluten-free

Adapted from Splendid Table

• 1 1/2 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 3 cups heavy whipping cream
• Pinch of salt
• 1 vanilla bean, de-seeded
• 1 teaspoon grapefruit zest
• 2 teaspoon lemon zest
• 1 teaspoon orange zest
• 2 tablespoons maple syrup
• 8 oz. (1 cup) creme fraiche

In a small dish, mix together gelatin and cold water. Set aside to “bloom” for about 5 minutes.

Add heavy cream, pinch of salt, vanilla, zest and maple syrup to a medium saucepan.  Heat the mixture until just warmed, but not boiling.  Stir in gelatin until completely dissolved. Remove from heat and let cool for 5 minutes.

Add creme fraiche to a large mixing bowl.  Gently whisk in cream, a little at a time, until smooth.  Divide mixture evenly between eight ramekins or jars.  Chill for 4 or up to 24 hours.

Poached Grapefruit:

• 2 Winter Sweetz grapefruits, supremed
• 1/2 cup grapefruit juice
• 2 inch piece of ginger, grated or minced
• 2 sprigs rosemary
• 3-4 tablespoons maple syrup
• Pinch of salt

Add supremed grapefruit slices to a small, shallow dish.

Add grapefruit juice, ginger, rosemary, maple and salt to a small saucepan.  Warm mixture until hot to touch, but not boiling.  Then gently, pour liquid over grapefruit segments, making sure they are completely submerged.  Set aside for 5 minutes.

Then, top chilled panna cottas with poached grapefruit segments, and a drizzle of liquid.  Serve immediately or chill again until serving.

THIS POST HAS BEEN SPONSORED BY WINTER SWEETZ.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA

Finally the weather has started to shift in NYC and it feels like we’re collectively taking a deep sigh. There’s nothing like those first few days when you no longer need AC to sleep and there’s finally a cooler breeze in the air. This is hands down my favorite time of the year.

Now that the summer heat has subsided, I’m starting to feel my oven again. I can appreciate baking and filling my house with those warming smells without worrying about overheating the house (or myself). This granola is the perfect transition treat filled with, not one, but three whole grains. Top with your favorite add-ins or whatever you have on hand, then store in an airtight container. Although this granola technically keeps for over a week, mine never lasts that long ;)

WHOLE GRAIN MILLET & BUCKWHEAT GRANOLA (Gluten-free, Dairy-free) Makes 3 1/2 cups 

• 1 1/2 cup gluten-free rolled oats
• 1 cup puffed millet
• 1/2 cup buckwheat groats
• 1/2 cup raw sunflower seeds
• 1/2 cup raw almonds, chopped
• 2 tablespoons chia seeds
• 2 teaspoons cinnamon
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 1/4 cup extra virgin coconut oil
• 1/4 cup clover honey
• 2 tablespoons maple syrup

Preheat oven to 300 degrees.

In a large mixing bowl, mix together the first eight ingredients. Once mixed, add in all wet ingredients. Using your hands, mix together all ingredients to make sure everything is well-coated.

Add to a baking sheet in one even layer. Bake for 15 minutes. Turn off the oven, mix together granola with a spoon, then add back to oven for 5 minutes. Then set granola aside to cool.

Your granola will stay good in an airtight container for about 10 days. Storing in the fridge will help it keep even longer.