Guess what I received in the mail last night? It was made out to Kevin, so it caused a bit of a ruckus when it first arrived. I let Kevin open it knowing darn well of what was inside. He looked disappointed and slowly lifted the object out of it’s box.
“A NEW COOKBOOK!” I yelled.
I’d ordered it for myself for Christmas, but due to everyone and their dog wanting the same Christmas present, shipping was delayed a month.
This baby is stocked with 1,000 recipes on 932 of its pages.
Why this cookbook? The Essential New York Times Cook Book is a compilation of over 150 years of recipes collected by the journalists at the New York Times. It shows the evolution of American cooking, going as far back as the eighteen hundreds. Totally inspiring! I’m so excited to work my way through this one!
I had a long day yesterday. I was absolutely exhausted when I got home. My muscles ached, my brain was fuzzy, and I was hungry…
So, I made some tuna + dill, spread over a rice tortilla, and lost myself in the kitchen for awhile.
I never thought I’d say this in a million years, but I’m enjoying my sugar free journey [at 9 days and counting!]. Read about why I made this decision here.
I understand that going sugar free isn’t for everyone, and I definitely don’t plan on doing this forever, especially with Valentines Day just around the corner. I just enjoy taking different approaches to my baking, learning new things, and challenging myself. And besides, variety has never killed anyone!
These clusters are perfectly sweet, soft on the inside, and sure to satisfy you after a long day.
Apple Pie Muffin Clusters
Oil free, Vegan, Gluten free, Sugar free, Dairy free
Are you an identity confused snacker? Not sure if you like cookies, or muffins? Well, now you don’t have to decide! These clusters have a cake-like consistency, with the shape of a cookie. Best of all, they’re 100% naturally sweetened with banana and apples!
Inspired by: Oh She Glows
- 2 apples, diced – don’t peel!
- ¼ cup apple juice
- 1 tbsp fresh lemon juice
- 2 tsp ground cinnamon
- 1 cup almond flour
- ¾ cup quinoa flakes
- 1/2 cup chopped walnuts
- 1/4 tsp Himalayan rock salt
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- Pinch of nutmeg
- 1 tsp pure vanilla extract
- 1/4 cup almond milk
- 1 ripe medium banana
- 8 medjool dates
- Preheat oven to 350F
- Place diced apples, apple juice, lemon juice, and 2 tsp of cinnamon in a small sauce pan. Cover and cook on medium-low heat for 5-10 minutes. Set aside to cool.
- Mix almond flour, quinoa flakes, walnuts, salt, baking soda, cinnamon, and nutmeg in a large bowl. Set aside
- Place vanilla, almond milk, banana, and dates in a blender. Blend until smooth
- Pour wet mixture into dry mixture and add the cooked apples. Stir well until it is fully mixed.
- Drop 2 tbsp sized scoops onto a parchment paper lined cookie sheet and bake for 25-30 minutes
Best part of making this recipe? Step #6 – dropping the dough onto the cookie sheet. I stood up on my kitchen stool and dropped them from 2 feet up in the air. It was a long day, I needed some fun.
These suckers are totally going on my porridge tomorrow morning.