Our last CSA box of the season came a couple of weeks ago and with it two lovely winter squash. We made a squash curry one night with carrots, coconut milk, and all kinds of spices, and as I was telling the lovely lady who cuts my hair about this plan (yes, really) she suggested taking the same idea but making a soup. Did I mention I love her?
It’s simple as can be, really. Just throw some root vegetables in the oven with olive oil and all those warm spices, roast-roast-roast til they’re tender, then throw it all in a blender with some coconut milk and broth and you’re golden.
Roasted Winter Squash Soup
Ingredients
- 1 medium sized winter squash, peeled and cubed
- 4 carrots, peeled, chopped into the same size as squash cubes
- salt and pepper
- olive oil
- 2 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/4 tsp ground coriander
- 1 small can coconut milk
- 1.5 cups/ 355 ml chicken broth or water
- Garnish (optional): roasted and salted pumpkin seeds or serve with crispy-fried bits of bacon
Directions
- Preheat the oven to 425F/220C. Combine squash and carrots with oil and spices. Roast in single layer on a parchment paper covered baking sheet for about 40 minutes or until tender.
- In a blender combine the roasted vegetables, 3/4 of the coconut milk, and half the chicken broth. Puree till smooth. Taste and add more coconut milk or chicken stock as necessary.
- Reheat the soup slowly in a heavy bottomed pot or dutch oven. Test and adjust the seasoning as needed and serve in bowls garnished with roasted, salty pumpkin seeds. Serve with bread and salted butter or salty crackers.
Downton Abbey marathons | Chilly-sunny walks | New desk chair | Red leaves | Yellow leaves | Really dark chocolate | Amazing books | Spiced ginger cake.
All good things which have been happening in these parts recently. (Pretty wild, aren’t I?)
This cake was my first foray into baking with almond flour and I have to say, I might be smitten.
The result is a more dense cake which means a little slice goes a long way. It’s super filling and when you think about the natural fat and caloric values of almonds compared to flour that makes sense but don’t be put off by that – it’s good, cholesterol-reducing fat, as opposed to the empty calories of white flour.
The hint of almond flavour goes wonderfully with all the warm spices in this cake: nutmeg, cinnamon, allspice, and of course ginger. I can think of no better way to spend a blustery weekend afternoon than baking {and eating} it. Enjoy!
Spiced Ginger Cake
adapted from Roost
Ingredients
- 2 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 4 tsp ground ginger
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup butter, melted
Directions
- Preheat oven to 350F. Combine dry ingredients in a bowl and lightly whisk together. Combine wet ingredients in a separate bowl. Using a rubber spatula mix wet and dry ingredients until combined.
- Pour into a greased 9×5″ loaf pan and bake for 45 minutes to 1 hour or until a toothpick inserted into the centre comes out clean. If the top begins to get too brown lay a sheet of foil on top to prevent burning (I did this at about 30 mins in). Allow to cool for a whole hour before removing from the pan.
Well, it happened. Autumn came and with it some beautiful sunny, warm days full of orange, yellow, and bright red leaves. And then all of a sudden it was too cold for my thin trench and a scarf was appreciated. The radiators came on at home and I started wearing thick socks around the house (not long til this).
And just like that, I was ready to get back in the kitchen, ready to feel the heat from the oven and to pad around in those thick socks waiting for something sweet to have with a cup of tea.
The texture of these cookies is light as a feather – almost papery – but the flavour is all cookie. Deep almond, richly dark sugar, a hint of vanilla, and chunks of intense cocoa-y chocolate.
Certainly you shouldn’t really think of them as cookies, at least not if you’re used to the floury kind. They’re incredibly delicate – beware of heavy, grabby hands – and yes, crumbly, but their rich, deep taste pays off in spades. They’re quite addictive, in fact.
Almond Butter Cookies
adapted from Nicole Spiridakis and inspired by London Bakes
Ingredients
- 1/2 cup almond butter
- 1/4 cup organic dark brown sugar
- 1/4 cup granulated sugar
- 1 small egg
- 1/2 tsp baking soda
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- Small pinch of salt
- 1/4 cup whole almonds, roughly chopped
- 1/4 cup dark chocolate chips or chunks
Directions
- Preheat oven to 350F/150C.
- Line a baking sheet with a Silpat (or grease) and set aside.
- In a large bowl, stir the almond butter, dark brown sugar, and white sugar together until well combined.
- Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the chopped almonds and chocolate chips/chunks.
- Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on the cookie sheet about an inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes before transferring to a wire rack to cool completely. Makes about a dozen cookies.
