MAPLE BANANA BREAD WITH HEMPSEEDS

I was raised in California, and the closest it gets to cold, wintry weather is dropping below 75 degrees in December.  It's not the most festive place in the world for the holiday months, but we had other ways of making it special.  I always associate banana bread with the changing of seasons, as a seasonal (but not too wintry) way to celebrate Fall.  We always had it in the house during this time & it's the most nourishing snack to have on hand (especially for busy days).  This one is healthier than my family recipe, but you won't notice.   It's the perfect breakfast for the colder months when you need something a little heartier.  

Maple Banana Bread with Hempseeds (gluten-free, dairy-free)

• 3/4 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup extra virgin coconut oil, melted & cooled
• 2 very ripe large bananas, mashed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup almond milk
• 2 large eggs
• 3 tablespoons hempseeds

Preheat oven to 375 degrees.  In a large mixing bowl, whisk together first nine ingredients until well mixed.  In a separate bowl, add mashed banana, coconut oil, maple, vanilla, almond milk & large eggs.  Beat mixture until well-combined, then mix wet ingredients into the dry.  Using a spatula, mix ingredients until batter resembles heavy cream.

Grease a 8 or 9 inch loaf pan lined with parchment (for easy removal).  Pour batter into loaf pan evenly, then sprinkle hempseeds evenly over top.  Bake for 45-55 minutes or until a toothpick comes out clean.  Let cool for 20 minutes before serving.

Tip: I highly suggest serving warm with a drizzle of warm coconut oil or maple syrup. Game changer!

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!

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS

In New York, it's been a cold, cold winter this year with no end in sight.  Just a few days ago it snowed again, just 24 hours after the "first day of Spring." While I've been subsisting off brothy, meaty soups (obviously comforting in freezing temps), I'm searching for something a little brighter.  This soup is just hearty enough for a cold night, but has the freshness of Springtime – or more specifically, Spring weather - is hopefully just around the corner.  

If you've never cooked with celery root (or celeriac) – this is your time.  It's a root vegetable with the essence of Spring.  I know it appears pretty gnarly on the surface, but once you shed its knobby skin, it has such a light, fragrant celery taste that anyone would love.  Enjoy this soup warm with good, crusty bread.

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS (Gluten-free, grain-free, vegan opt.)

SERVES 6-8

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 leek, cut into half-moons
• 1 small sweet onion, roughly chopped
• 2-3 pink lady or honey crisp apples, peeled & diced
• 1 3/4 lb. celeriac, peeled and diced (about 4 cups chopped)
• 1 medium parsnip, peeled and diced
• 2 bay leaves
• 3-4 sprigs of thyme
• 6 cups chicken or vegetable broth
• 1 cup full-fat coconut milk, or about 1/2 can
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup hazelnuts
• 1 teaspoon sea salt, or to taste
• Freshly ground white pepper
• Greek yogurt, to serve
• Microgreens, to serve

Preheat oven to 300 degrees.  Heat a large Dutch oven or saucepan over medium heat with olive oil.  Add garlic, onion, leek, apple, celery root and parsnip.  Sauté for 8-10 minutes, or until onions and leeks begin to soften.  Stir in bay leaves, thyme, nutmeg, broth and coconut milk. Bring mixture to a boil, then simmer over low heat until celery root, apples & parsnips are completely softened.  Season as you go with sea salt and freshly cracked white pepper.

In the meantime, add hazelnuts to a small baking sheet.  Cook for 10-12 minutes or until your kitchen smells nutty and hazelnut skins begin to flake off.  Set aside to cool.  Once hazelnuts are cool enough to touch, rub them between your hands to remove skins (this step can be skipped, but the hazelnut skins will flake off easily and no one wants that in their soup!).  Once most of the skins are removed, roughly chop and set aside.

Once soup is soft, use a hand blender or actual blender to puree soup until smooth.  Season each bowl with flaky sea salt, white pepper and hazelnuts.  Then top with a dollop of yogurt and a handful of microgreens.  Serve immediately. 

This post was originally shot for H&M !