I am really looking forward to this autumn season and the release of so many beautiful cookbooks, many of which are authored by fellow bloggers. It is a promising time for all of us who are publishing our work.
One of those books I have been coveting finally arrived last week and it is as beautiful as I knew it would be…
“The Sprouted Kitchen: a tastier take on whole foods” is full of inspired ingredient combinations, beautiful photography, hearty and whole grain-focused recipes.
As soon as I opened the book, the breakfast chapter caught my attention. I like starting the day with a hefty and healthy breakfast and I instantly craved the ranchero breakfast tostada. Seasoned black beans over crispy corn tortillas, avocado, and fried eggs. I also added tomatoes and thinly sliced radishes. “Perfect combination of textures”, I thought.
I actually made it again for lunch a couple of days later and the kids and I devoured it.
Then I jumped onto the multigrain carrot-date muffins, which I slightly converted to avoid gluten by introducing millet and superfine brown rice flour. I know many feel intimidated by a long list of ingredients, but that is exactly what attracted me to this recipe. So many whole grains to create a moist, sweet, and hearty muffin.
Jon and Miren really enjoyed them too and like Sara suggests in the book, a little bit of maple-sweetened cream cheese was the perfect balance for it.
I have bookmarked many other recipes as well. I think the lemon and herb hummus is going to go on the plane with me this week and the oatmeal ice cream sandwiches are already written on the kitchen blackboard. As well as the flourless chocolate-banana pudding cakes. Pending assignments for when I return from Whistler.
“The Sprouted Kitchen” cookbook’s official release date is August 28th. I hope you have already preordered it!
Multigrain carrot-date muffins
adapted from “The Sprouted Kitchen: a tastier take on whole foods”
makes 12 muffins
1 cup (250 ml) low fat buttermilk
1/4 cup (55 g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1/4 cup finely chopped pitter Medjool dates
1 1/2 cups loosely packed grated carrots
1/2 cup (70 g) superfine brown rice flour
1/4 cup (35 g) millet flour
3/4 cup (90 g) oat bran
1/2 cup (50 g) almond meal
1/3 cup (45 g) potato starch
1/2 cup (100 g) muscovado sugar
1/3 cup (65 g) turbinado sugar, plus more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 350F (180C).
In a large bowl whisk together the first four ingredients. Add the dates and carrots and stir until combined. In another mixing bowl whisk together the remaining ingredients. Add the carrot-date mixture into the dry and stir until combined. Let the batter sit for 5 minutes to poof up a bit.
Line muffin pan with baking papers. Fill the papers 3/4 way up with batter. Sprimkle a bit of turbinado sugar on top and bake for 20 minutes or until toothpick inserted in the center comes out clean.
Remove the pan from the oven and transfer muffins to a cooling rack. Can be stored for 4 to 5 days in an airtight container.