Pumpkin Chocolate Chip Coconut Flour Muffins

Pumpkin Chocolate Chip Coconut Flour Muffins-www.nourishingsimplicity.org

Warm pumpkin muffins full of tantalising spices and gooey chocolate chips, fresh from the oven.

Fall is in the air! Sometimes I feel like Anne Shirley as I welcome the joys of Autumn. Crisp leaves are turning colors and falling to the ground to be crunched under our feet.

I’m so glad I live in a world where there are Octobers.
― L.M. Montgomery, Anne of Green Gables

As the cooler weather settles in I find myself longing for moments to curl up in a cozy sweater with a good book and tasty pumpkin treats like soaked pumpkin scones and pumpkin pie lattes. Even as the world is “dying” I find myself coming alive after a long, hot summer.

Coconut Flour Pumpkin Muffins-www.nourishingsimplicity.org

What better way to celebrate the changing of seasons than with treats full of warming spices like cinnamon and ginger that we find to be synonymous with this time of year?

When you have food allergies or sensitivities it can be disheartening when so many pumpkin delights are off limits. That’s where these pumpkin chocolate chip coconut flour muffins come in. They are grain and dairy-free (if you chose) yet are not lacking in flavor. They have been a favorite in my house for a few years now and I am happy that they are finally being shared with you at The Nourishing Gourmet!

 

Sprouted Strawberry Shortcake

Sprouted Strawberry Shortcake- www.nourishingsimplicity.org

Who doesn’t love fresh strawberries — vibrant red and bursting with flavor? They’re one of my favorite foods to eat in the spring! Although I’ve meant to plant my own strawberries for several years now, that still hasn’t happened. For now, I’m happily enjoying them from a roadside stand.

Strawberries are perfect on their own, but I love adding them to a lightly sweetened dessert (like… shortcake!) for a spring treat. When I was little, my family would sprinkle a biscuit with cinnamon and sugar, and top it with whipped cream and strawberries.

I’m sharing my shortcake recipe at Traditional Cooking School, so if you want to learn how to make this tasty treat yourself be sure to head over there!

Sprouted Strawberry Shortcake- www.nourishingsimplicity.org

Soaked Apple Cinnamon Muffins

Soaked-Apple-Cinnamon-Muffins-GNOWFGLINS-main

I woke to a gentle rain this morning! As the weather cools I like to resume my baking that gets put aside for the majority of the hot months. There is nothing like the warm smell of cinnamon wafting around the house, tickling your nose. It makes me feel cozy and want to curl up with a good book!

As fall settles in apples start to ripen on the trees begging to be picked and made into all sorts of delights! Picking apples is a fun autumn activity with children. I still remember climbing up the apple tree at my parents house to help with the harvest. We used to pick bushels of them until the tree died. We used them to make apple cider, apple sauce and apple butter.

Join me at Traditional Cooking School to learn to make Saoked Apple Cinnamon Muffins!

Easy Homemade Rosemary Focaccia Bread

Easy Homemade Rosemary Focaccia Bread- www.nourishingsimplicity.org

I love focaccia bread! There is no way around it. It is so incredibly good. I still remember the days when my mom used to bring fluffy tomato slathered focaccia home from Costco. We would gobble it up like there was no tomorrow. Somehow I doubt that I would still have the same desire to eat that exact one again, in retrospect part of me wonders if it was tomatoes sauce at all…

Somewhere in my early 20s I decided that I wanted to learn to make my own focaccia bread. I pulled my trust joy of cooking and figured out how to make a batch for 50 plus people. That’s what you do when you live at a boarding school right? Needless to say, it was awesome! 😉 Soon I became hooked on making it anytime it was my turn to make Sunday lunch. I would drizzle it with my stash of olive oil and thinly sliced onions. Yum, so good!

Somehow over the years I stopped making it. I tinkered around with different sourdough versions here and there but never perfected it. One day I found myself cooking Sunday lunch again last with two of my girls, Lesly and Karen. We were making butternut squash pasta sauce.

I really wanted bread so I decided to whip up a quick “focaccia” It didn’t have the traditional souring time but worked for what we needed. With a little sea salt, local olive oil and rosemary it turned out fantastic! Everyone was begging for seconds, we even had someone suggest that we start selling it to the winner next door. I felt like I had too much on my plate so I never went through with it.  (On a side note we really should have gone for it since we could have had people like the daughter of Mexico’s president eating our bread, oh well…)

While this may not be a traditional focaccia bread I tend to think that this cheaters rosemary focaccia bread is pretty great, so do about 60 other kids and adults. It also ended up in the book I wrote for my girls. I hope you enjoy it as well!

Cheaters Rosemary Foccasia Bread
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 cups flour
  • 1 ¾ cup warm water
  • 1 cup olive oil
  • 2 TBS yeast
  • 1 TBS sugar
  • ¼ cup chopped rosemary
  • 6 cloves chopped garlic
  • 1 tsp salt
Instructions
  1. Mix the flour, salt and rosemary in a large bowel.
  2. In a small bowel mix the yeast, sugar and warm water. Stir and allow to rise for 5 minutes or until poofy. Add to the flour.
  3. Add the garlic and ½ cup olive oil and mix.
  4. Once mixed add the knead for 5 minutes.
  5. Place the dough in an oiled bowl, cover and allow to rise for one hour in a warm place.
  6. Pour the rest of the olive oil into a baking pan. Punch down the dough and stretch out in the pan so that it touched the edges.
  7. Poke holes in the dough, sprinkle with coarse salt.
  8. Cover and rise for 30 minutes.
  9. Bake at 425 for 20-30 minutes until light brown.

Have you had focaccia bread before? What is your favourite kind?

Simple Spanish Inspired Open-faced Sandwich

SpanishSandwichNS

Living in the Mediterranean of Mexico I find myself surrounded by wineries and olive groves. This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

Our little valley lends itself to the newly popular “Baja Med” style of cooking.   It’s fresh and vibrant style pulls on Mexican, Mediterranean and Japanese styles of cooking.

This simple sandwich came into being when I happened upon a package of Spanish chorizo. I knew that I had to create sandwich, that highlighted the flavors of my valley. The olive oil is from my favourite place down the road and the tomatoes from a little organic farm called “El Mogor“.

This sandwich can make a perfect last minute meal because it only takes minutes to prepare.

 

Simple Spanish Inspired Open-faced Sandwhich
Author: 
Serves: 4 servings
 
Ingredients
  • 4 slices of rustic sourdough bread
  • 4 eggs
  • 2 roma tomatoes
  • ⅓ cup olive oil
  • 8 oz sliced chorizo
  • ½ tsp unrefined salt
Instructions
  1. Pour ¼ cup of the olive oil is a large skillet, bring to medium heat. Add the slices of bread and fry on each side until lightly browned, about two minutes on each side. Remove and set aside
  2. Pour a little extra oil in the skillet if needed. Fry the eggs to your liking. Sprinkle the eggs with ¼ tsp of salt. Set aside.
  3. Pour the remaining oil into the skillet and saute the tomato slices, sprinkle them with the remaining salt. Add the chiozo to warm.Remove from heat.
  4. Divide the chorizo between the four pieces of toast. Next layer each toast with the tomatoes. Top the toast with the eggs.
  5. Serve with a side salad and green olives.