Comfort

by Alexandra London-Gross on November 17, 2014

in Food, Learning, Recipe, Relationships

I’ve come to believe one truth about the late twenties: just when I think I have things figured out, something changes and it’s back to the start. I’ve watched my world shift in ways both big and small the past few months. I’ve come to terms with how life changes and have tried my best to embrace every moment. There are some changes that I crave, that are my biggest desires – to meet a man that changes everything, that takes me by surprise, challenges me to grow in new ways and continues to change me. There are days, especially as of late, when I grapple with this. I’m still unconvinced that every person is “destined” to get married and that I might not be one of them. I struggle with wanting more and tell myself to just be happy with all that I already have. It almost seems silly to want anything else when I have a great job, a house of my own and wonderful friends. But those are the words that come out of a heartbreak and confusion. They are the thoughts that fill me in my saddest moments. I don’t know what the future has in store for me and I wish that I could look into a crystal ball to answer all of these questions. There is little comfort in this waiting game.

Blackberry Sage Cornbread (gf)

For the time being, all that I can do is continue on my journey. There are also always long runs, warm blankets, glasses of wine, bowls of ice cream, and pieces of warm bread to bring comfort. My soul was craving cornbread over the weekend. There is something so satisfying about this slightly sweet bread fresh from the oven. (I also think it speaks volumes that I was craving cornbread and not chocolate chip cookies… I mean, who passes up cookies?) I was lucky enough to share this with a group of my favorite women in Cville, whose smiles and love and laughter are things I am so thankful for.

Blackberry Sage Cornbread

by Alex London-Gross

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: bake appetizer bread side gluten-free blackberry cornmeal Thanksgiving

Ingredients (serves 9)

    Cornbread

    • 2 tbsp butter, melted
    • 1/3 cup plain, unsweetened yogurt
    • 1 cup buttermilk
    • 1 egg
    • 1/4 cup raw honey
    • 1 cup gluten-free AP flour
    • 1 cup cornmeal
    • 1/4 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 6 oz blackberries
    • about 1 tsp fresh sage

    Honey Cinnamon Butter

    • 4 tbsp butter
    • 1 tbsp raw honey
    • 1/4 tsp cinnamon
    • 1/8 tsp salt

    Instructions

    Cornbread

    Preheat oven and a large cast iron skillet at 350F.

    In a large mixing bowl whisk together the butter, yogurt, buttermilk, egg and raw honey until smooth. Allow to sit for a few minutes. Stir in the flour, cornmeal, salt, baking soda and baking powder. The mixture will become thick.

    Finely dice or chiffonade the sage.

    Remove the skillet and butter or oil the bottom and sides well. Pour in the batter and smooth the top. Place the blackberries into the top of the batter and press down slightly. Sprinkle the sage on top.

    Bake for 25 minutes or until the edges are browned.

    Honey Cinnamon Butter

    Cut butter into small pieces and allow to come to room temperature in a small bowl.

    Once soft, mix in the honey, cinnamon and salt.

    Keep at room temperature before serving.

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    Blackberry Sage Cornbread (gf)

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    It’s Fall, Y’all

    by Alexandra London-Gross on October 23, 2014

    in Food, Recipe

    I have to admit this is my third try on getting this recipe somewhat perfected. I really, really wanted donuts last weekend. There was something about the crisp fall air that wafts smells from the farmers market throughout Downtown. In my perfect world, I could have just purchased a perfect doughnut from the market and called it a day, but that’s not my reality. Nothing a little creativity (and a lot of patience) can’t solve!

    Perfecting the flour blend was the biggest issue. I think that I kind of remember what the texture of doughnuts is like and this still isn’t it. I think every gluten-free mix is going to result in a batter that turns out a little chewy, but these are still darn good!

    Mini Pumpkin Doughnuts (vegan, gf)

    Mini Pumpkin Doughnuts

    by Alex London-Gross

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Keywords: bake bread breakfast dessert dairy-free gluten-free soy-free vegan pumpkin Halloween Thanksgiving fall

    Ingredients (18 mini doughnuts)

      Dry Ingredients

      • 1/2 cup gluten-free oat flour
      • 1/4 cup + 2 tbsp potato starch
      • 1//4 cup white rice flour
      • 1 1/2 tsp baking powder
      • 2 tsp pumpkin pie spice

      Wet Ingredients

      • 2/3 cup unsweetened almond milk + 1 tbsp apple cider vinegar
      • 1/2 cup coconut sugar
      • 1/2 cup pumpkin puree
      • 2 tbsp coconut oil, melted

      Glaze and Toppings

      • 1 cup powdered sugar
      • 2 tbsp coconut milk
      • 1 tsp cinnamon
      • Finely chopped pecans

      Instructions

      Preheat oven to 350F.

      Mix the almond milk and apple cider vinegar together and allow to sit (makes vegan buttermilk).

      Whisk together all of the dry ingredients in a small bowl. Set aside.

      Whisk together all of the wet ingredients. Slowly stir in the dry ingredients until just combined. It might look a little clumpy and runny but will set up quickly.

      Oil your doughnut pan, Fill a sandwich bag with batter, seal and cut off one of the tips to create a pipping bag. Fill each doughnut well 2/3 full with batter.

      Bake for 10 minutes. Allow to cool before topping.

      Whisk together the powdered sugar, coconut milk and cinnamon until smooth. Dip the top of each doughnut into the glaze then dip into chopped pecans. Allow the glaze to firm before serving.

      Powered by Recipage
      Mini Pumpkin Doughnuts (vegan, GF)

      Easy and fun to make. I tried to use flours that I already had in my pantry or something that could be easily found (grind your own oat flour!). The potato starch definitely made the difference in the texture, so I don’t think that could be swapped out but if you have brown rice flour that could be used in place of white rice.

      Mini Pumpkin Doughnuts (vegan, GF)
      I should add the disclaimer that while I didn’t fry these doughnuts, they are still full of sugary goodness and therefore not the healthiest option for breakfast. But bring them to your weekend tailgate or brunch and go on a juice cleanse tomorrow. Life is short and so is fall.

       

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