There’s a time for crusts and ends and corners, but that time isn’t all the time. Sometimes you just want what’s in the middle without having to bother with anything else. If you’re a big pumpkin fan like I am, you might prefer no-holds-barred, maximum pumpkin, especially at this time of the year when it’s [...]
Who says pumpkin is only for pies? It’s a squash, after all, and we use every other kind of squash — acorn, butternut, spaghetti — in savory dishes. It’s a shame that zucchinis are the only squashes that have managed to make the jump from savory (in countless Mediterranean dishes) to sweet (quickbreads and fritters). [...]
Perhaps I’ve spent too many hours in the Caribbean sun, but I think pumpkins and coconuts should occupy a more prominent place on the American table. They both have a smooth, silky flavor, are durable to ship and easy to grow, and are endlessly versatile in sweet and savory dishes. There’s pumpkin bread, pumpkin-stuffed raviolis, [...]
A lot of people are shocked when they hear that I don’t eat store-bought cereal for breakfast. I used to, but no longer–today’s cereals are packed with sugar, refined grains, sugar, additives and chemicals, sugar, damaged fats, sugar…and sugar. (On the more upscale cereal boxes, you may see words like “evaporated cane juice” or “fruit [...]
As part of my continuing quest to find more flavorful (and healthier) alternatives to white sugar–especially when I want to bake something tasty for breakfast–I decided to try my hand at maple syrup creations. (See Sweeteners for more information on natural sweeteners.) The result? A lightly-sweetened bread with the warm undertones of [...]
With its mixture of ground flaxseed and almonds, this moist, tart-but-sweet pumpkin bread makes a nutritious and filling breakfast. It can also become a tasty dessert if it’s topped with a scoop of vanilla ice cream and a drizzle of honey.
If you’d like to give a gift loaf to a friend, mix 2 tablespoons of [...]
These nutty, tart muffins are perfect autumn breakfasts, best served chilled and drizzled with maple syrup. I’ve used a blend of whole-wheat flour, almond flour, and flaxseed flour rather than white flour; if you’re a fan of mixed whole flours, you’ll love these naturally-fortified muffins!
Preheat oven to 400 degrees F and grease a standard [...]
