The country has its own sounds to confirm fall has arrived. Grasshoppers create waves of creaking Birds go silent in the afternoon, with the exception of a chirp or two over fallen nuts. You can still hear the long trills of bugs searching out their last chance to mate before first frost. I find myself sitting out on the front stoop covered in my pink and red felt blanket, a hot cup of coffee in hand. My bare are feet cold from the soapstone steps. I see the yellowing leaves of the vines that overtook the trunk of the 60 foot tree in our yard throughout the Summer. Tiny black spiders hide beneath chunky granite stones and the leaves of wild plantain.
I made these on a cloudy day. It seems to be happening more and more, but I’ve been waking up with an urge to make. Often that means baked treats or pancakes. These muffins seem to have happened as a reaction to my on-going search for the perfect gluten free cake recipe (this one comes close). There’s a simplicity to muffins. And, in these times of much planning and upheaval (wedding related) a non-fussy recipe is welcome in my kitchen.
To make these muffins, add 1/2 cup pine nuts and 1 teaspoon ground cardamom to 1 batch of my new favorite gluten free muffin recipe. I subbed the yoghurt in the recipe for goat milk kefir and decided not to top it with almonds, although you certainly could. I also subbed coconut oil for the olive oil, as I wanted more of a coconut-flavor than an olive oil flavor. The recipe itself is brilliant — moist and buttery, with a perfect crumb that’s essentially the holy grail of gluten free baking. Many thanks to Kathyrn of London Bakes for developing great gluten free recipes for us all!
Oh, and here’s some link love for ye.
Molly went on an apple picking party and it’s inspired me to have caramel apples at my wedding (how could I NOT?!).
I made I Am a Food Blog’s Honey Garlic Eggplant for dinner last night and let me tell you WHAT: eggplant has probs never been more delicious.
A gluten free hazelnut layer cake with fig compote and vegan cream cheese…. YES. It would take a virgo to make such a wonder.
I figured this gf strawberry thyme cake had been floating around the internet for ages and I’d only just stumbled upon it. But it’s a spanking new recipe and the internet high fives you, My Darling Lemon Thyme.
It’s probably about time we all started thanking the recipe gods for creating tomato soup. And then went and made this slow, simple, and intentional version of it. And this yellow tomato version with halloumi croutons.
Have I told you that I like avocado toast? I like avocado toast. Like this.
Let’s put apples in eggs, OK?!