Category Archives: Breakfast

Red Quinoa & Ground Turkey Stuffed Bell Peppers

DSC_0810

I’d love to pretend like I haven’t blogged in an ENTIRE YEAR, but ummm, I think you’d be like, “excuse me?!”. Yeah… So I had this fantasy of being a super woman-mom, where I would nurse my daughter to sleep and she would have those incredibly long naps and I would dream up meals to blog here on my sacred space. I would prepare them, photograph them, edit them, write something worth reading, and then post it; all-the-while, my sweet angel slept and slept and then woke up only to eat and then went back to sleep so that I could go to work (like my actual work) and then on my days off, get creative in the kitchen once again. Was that just too much to ask?! Apparently so. I struggled you guys. Majorly. There is thing, I’m sure you’ve heard of it? It’s called “mom guilt”. It happens at any moment when you, for whatever reason, feel this intense amount of guilt for perhaps missing any instant of your child’s life and their growing process. Since I had to be away from my sweet girl to go to work just a few days a week, I simply couldn’t fathom leaving her any more for any other single thing; whether it be working out, blogging, or even showering. Intense guilt!! Like I might be a horrible mother because I wanted to get a pedicure or attend spin class. But then something changed around her 10 month birthday. I realized that if you don’t truly take care of yourself, you can’t take care of anyone else. And the greatest lesson that I want to impose on my daughter, is to take care of herself first and foremost. Take exceptional care. If there’s one thing she imparts from her mother, I hope that she remembers her mom always put her kid(s) first, but that she didn’t let her own identity fall by the wayside. I want her to know that she should always put herself first in every aspect of her life.
The lessons are everywhere…. Work out because it’s important to teach our kids how to be healthy. Pamper yourself because it’s important to teach our kids the power of relaxation. Blog because it’s imperative to teach our kids the benefits of creativity and imagination. So there you have it, I’ve found that through this creative process I am constantly learning yet I am continually teaching as well.
This recipe is kind of synonymous with the past few months here in my home as a new mom. My best friend, Sara, whom I’ve spoke of before, had a little girl just 7 months before Presley was born. We have just been in awe of our lives and how suddenly her and I are raising two tiny princesses to fill our shoes. She’s been so incredible to have as a best friend, always, but especially in the last couple of years. She has been a shoulder to lean on, an ear for listening, and a hand to hold when I need her advice. Since she’s had her daughter so close in age in to mine, she is readily available for any guidance that I might need. She is inundated with text messages from me, “what is this rash?!”, “is this a sign of teething?!”, “can she eat this?!”. She has always been there, responding right away, in all her best advisement and encouragement. My favorite thing though, is sharing recipes and food ideas for our “mini-me’s”. This recipe is one of them. Sara gave me this recipe about 4 months ago and I have probably made it 15 times since then. It is super easy to throw together and healthy to boot! The best part, is babies can eat it too! Her daughter, as well as my own, have practiced the baby-led-weaning process so this dish is particularly nice for those babies using their tiny hands to feed themselves. It is packed full of complete proteins (hello quinoa!), veggies, and flavor. My husband, Kris, loves it just the same! We are all a bunch of happy campers over this meal. Now that I have a family to feed and have the realization that I can indeed blog and be a mom, I can promise that it will lead to a lot more posts and a lot more recipes coming your way! Enjoy!

DSC_0619

DSC_0623

DSC_0641

DSC_0655

DSC_0658

DSC_0660

DSC_0674

DSC_0673

DSC_0685

DSC_0700

DSC_0720

DSC_0756

DSC_0809

Red Quinoa & Ground Turkey Stuffed Bell Peppers

Serves 6


Write a review

Print

Cook Time
45 min

Total Time
55 min

Cook Time
45 min

Total Time
55 min

Ingredients
  1. 1 cup dry red organic quinoa, rinsed & drained
  2. 6 red (or orange) organic bell peppers
  3. 2 TBSPs extra-virgin olive oil
  4. 1 medium yellow onion, diced
  5. 1 10 oz package sliced cremini mushrooms
  6. 2 gloves garlic, minced
  7. 1 lb 99% lean ground turkey meat
  8. 1 14oz can organic diced tomatoes (no salt added), drained of juices
  9. 2-3 TBSP Italian tomato paste* (see note)
  10. 1.5 tsps cumin, divided
  11. 2 tsps salt, divided
  12. 1.5 tsps pepper, divided
  13. 1 tsp dried oregano
  14. shredded pepper jack cheese, optional (or any cheese you like; gruyere or swiss would be amazing too!)
  15. chopped flat-leaf Italian parsley (for garnish)
Instructions
  1. Preheat the oven to 350.
  2. Prepare 1 cup of dried red quinoa per package directions (always rinse and drain your quinoa before adding to the pot to avoid any bitterness). Set aside when finished.
  3. Remove the stems from the bell peppers and run your knife along the inside of the peppers to remove the ribs (keep the bell peppers whole so that you can stuff them later). Put the bell peppers in two loaf pans (3 in each) or all 6 into an 8×8 glass dish. Stand them up so the tops are readily available for stuffing. Set aside.
  4. Season the ground turkey; sprinkle 1 tsp salt, 1 tsp cumin, and 1/2 tsp pepper all over the ground turkey. Set aside.
  5. In a large sauté pan add the olive oil over medium heat. Add the diced onion, 1/2 tsp salt, 1/2 tsp cumin, and 1/4 tsp pepper and sauté for about 5 minutes. Add the mushrooms and the oregano and sauté another 5 minutes until mushrooms reduce in size a bit. Add the minced garlic, sauté for 1 minute, and then add the ground turkey. Break up the ground turkey as much as possible with a wooden spoon and cook until turkey is done. Turn heat to low and squeeze in 2-3 TBSPs of the tomato paste and stir. Add the diced tomatoes and stir to combine. Turn off heat and add the cooked quinoa into the pan, and once again, stir everything to combine well. Taste and adjust seasonings (I added about 3/4 tsp of salt, 1/2 tsp cumin, and 1/2 tsp pepper. Make sure your salt level is on point. You can also add some heat here, hot sauce or chili flakes if you like).
  6. Stuff each bell pepper as much as possible, using the back of a spoon to press the filling down. Once each pepper is stuffed, place into the oven and bake for 30 minutes or until the peppers are easily cut with a knife. Once the 30 minutes are up, sprinkle a generous amount of cheese onto each pepper and place under the broiler for just a couple minutes until the cheese is nice and melted. Sprinkle each pepper with fresh Italian parsley and serve immediately! Enjoy!
  7. Store leftover stuffing in an air tight container and enjoy for up to 5 days.
Notes
  1. I love buying the tomato paste in the tube. It is super easy to squeeze and it allows you to use as much as you need without having to throw away the rest of the can. You can simply refrigerate it until it’s next use!
  2. I often have a lot of the stuffing leftover, because I usually just make 3 peppers at a time. I enjoy the stuffing all week (all by itself), long after the bell peppers have disappeared!
  3. Try this with the leftovers: Reheat the stuffing. Sprinkle a little pepper jack cheese on top and mix well. Serve it “bowl-style” with sliced avocado and chopped fresh parsley! AMAZING.
HONEYED HOME http://www.honeyedhome.com/

DSC_0743

DSC_0738

Citrus Almond Pancakes w/ Honey Yogurt Sauce

DSC_0372I am officially on maternity leave!  Less than three weeks until our due date and I am bursting at the seams with excitement. I am as ready as I could ever be (I think). Maternity leave is a funny thing. Actually, it’s really kind of strange. You would think I would be delighted in the fact that I am now on somewhat of a vacation but the thing is, it doesn’t really feel like a vacation. You can’t go anywhere (far),  and you don’t really want to either. You feel like you should be doing all the things you might not get to do for a very long time, since you are about to have a tiny human, but then, at the same time, you want to relax and try to find some happiness in the stillness. To be honest, this whole “not working thing” for a few weeks before baby is kind of torturous. It feels like you might just explode because you can literally count every minute of every day that goes by, all the while thinking “is this it?” “was that a contraction?” “is this supposed to be happening?” “did my water just break?” “oh, wait, I just pee’d a little?”. In reality, it’s  pretty hilarious. Since this is my first time, I have so many questions, so many thoughts and so much anticipation. I am sure the next time around I won’t be so melodramatic about all this. But for now, this is what I am dealing with, and apparently I felt that you needed to know. So, thank you for listening. 

Apart from all this waiting-for-baby, I have a new recipe to share! I actually was reached out to by Nuts.com to share some recipe that included almonds. I had also been craving a new healthy breakfast that I could make at home and figured pancakes made with almond meal was definitely going to do the trick! Almond meal is an incredible substitution for flour when cooking and baking because it is high in protein, low in carbohydrates and low in sugar. Nuts.com actually features a ton of almond products and I love using their organic almond flour in a lot of my cooking. I had been wanting to make almond-meal pancakes for quite some time after making Sprouted Kitchen’s gluten-free Lemon Pancakes. I adapted this recipe from hers and it came out incredible! If you are going to make gluten-free pancakes, these are the ones you should be eating. I normally am for all the glutens and all the flours, but in this case, you wouldn’t even miss it for a second. The real key to fluffy pancakes without using flour are the egg whites. In this recipe, we separate the egg whites from the yolks, and beat the whites until soft peaks form. We slowly fold in the egg whites to the batter and this keeps the pancakes light and airy, which is usually difficult when using gluten-free flours. The honeyed yogurt sauce is also a perfect pairing for the citrus topping. Oh, and speaking of citrus, if you want to learn how to segment citrus in a beautiful and attractive way, watch this video: “How to Segment an Orange”. Trust me on this, you are going to want to make it look pretty! Because after-all, we eat with our eyes first and presentation really is everything! Enjoy, friends! 

DSC_0390

DSC_0350

DSC_0353

DSC_0357

DSC_0363

DSC_0394

DSC_0402

Citrus Almond Pancakes w/ Honey Yogurt Sauce

Serves 4


Write a review

Print

Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Prep Time
20 min

Cook Time
25 min

Total Time
45 min

Pancakes

Dry Ingredients
  1. 1/3 cup almond flour (or almond meal)
  2. 1/3 cup coconut flour
  3. 1/2 cup rolled oats (or already-made oat flour)
  4. 1 tsp baking powder
  5. 1/2 tsp baking soda
  6. 1/8 tsp salt
  7. 2 TBSP cane sugar
Wet Ingredients
  1. 2 eggs, separated from their whites
  2. 1/2 cup milk
  3. 1/2 cup plain yogurt
  4. 1/2 tsp vanilla
  5. 1 TBSP blood orange zest
  6. 1 TBSP coconut oil, melted (plus more for cooking in the pan)
Honey Yogurt Sauce
  1. 1/2 cup plain yogurt
  2. juice of 1 Meyer lemon
  3. 2 tsp honey
Citrus Topping
  1. 2-3 blood oranges, segmented
  2. 1 grapefruit, segmented
For the Citrus Segments
  1. Watch the video mentioned above to learn how to segment your citrus. Place all the segments in a bowl and into the fridge until it is time to serve.
For the Honey Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and whisk. Leave out on the counter until ready to serve. (Serving at room temperature is best so that it doesn’t cool down the pancakes too much).
For the Pancakes
  1. Make the oat flour by meausuring 1/2 cup rolled oats and adding them to a blender or food processor and processing until a fine flour has formed. Set aside.
  2. In a large bowl, combine all the dry ingredients and whisk with a fork to combine.
  3. Place the egg whites into the bowl of your stand mixer (or with a hand mixer), beat the egg whites until they form soft peaks. Set aside.
  4. In a medium bowl, beat the egg yolks with the yogurt, milk, vanilla, coconut oil and blood orange zest. Add the wet ingredients to the dry ingredients and mix well. Slowly and gently, fold in the egg whites (do not roughly stir: this will cause the egg whites to break down!).
  5. Turn your oven on the lowest setting it will go (150-170). Place a cooling rack onto a baking sheet and place into the oven. In a frying pan, heat about 1 TBSP of coconut oil over medium heat. Pour about 1/4 cup batter into the pan. Make the pancakes one at a time, continuing to be sure there is just enough oil that they don’t stick. Cook for a few minutes on each side and golden brown. Repeat with remaining batter (should make about 12 small pancakes). Add the cooked pancakes to the baking sheet that is in the oven to keep the pancakes warm while you finish the rest of the batter. Once all the batter is finished, stack the pancakes, drizzle with honey yogurt sauce, and top with segmented citrus. Enjoy!
Notes
  1. If you want regular pancakes (not gluten-free) just substitute 1 cup of regular flour for all the flours used here.
Adapted from Sprouted Kitchen’s Lemon Pancakes w/ Yogurt + Berries
HONEYED HOME http://www.honeyedhome.com/

Honey-Nut Banana Muffins + A Note For My Daughter

DSC_0190Things are becoming increasingly exciting over here! I am over the moon for the fact that there is only 6 weeks left until we get to meet our baby girl. We have been pretty busy getting ready for her arrival; we have just started decorating her nursery, we scheduled our hospital tour, researched pediatricians, and of course registered for all her baby goods for the upcoming baby shower. Every day is filled with a task that allows us to become one step closer to her big debut; her birthday. I am often overwhelmed at the thought. Do I have everything organized for her? Are we well-enough equipped? Will I be prepared for all that she will demand? I guess we will find out soon enough…and the answer is probably ‘no’ to all those things. But, in reality, I don’t even care. I can’t wait to figure it all out with her in my arms. To struggle and scramble to identify what exactly she needs and what we need as a family. I am so delighted to learn about her and what she will be like. Will she be like me? Determined and organized, but sometimes too stubborn? Or will she be like her father? Patient, incredibly creative, an eternal night-owl? Truthfully, it won’t even matter. I ultimately just want her to know that I am here. I am here with open-arms to endure strife, to conquer fears, and to find happiness, harmony, and balance. I wish for her to understand that I will always be reachable, no matter what. I can’t honestly believe how much I love her already. How could you fall so deeply in love with someone you’ve never met? It’s such a beautiful thing and I am so lucky to be her mom. 

With all this getting-ready-for-baby work going on, I have learned so much from friends, family, and well, just anyone who loves to start up a conversation with a pregnant lady. So much advice has been thrown my way: “sleep now”, “enjoy the silence”, “spend quality time with your husband”, “pamper yourself while you can”, “take naps”, “sleep in!”…. I have accepted the fact that in about a month and half, I will be a sleep deprived zombie with ugly nails and no time for my partner. But, with all the “advice” comes a lot of encouragement and guidance. One of my favorites is to have plenty of things stocked up in the freezer for the first few weeks after baby comes home. I have a feeling that I am going to use up all our time in learning about how to mother a newborn and that figuring out what’s for dinner will be the last thing on my mind. I am excited to share a few of my favorite “freezer” recipes in the next upcoming blog posts for all the other soon-to-be mamas out there. Just another thing we can do to slightly prepare ourselves for what is ahead. Plus, we don’t need starving babies and starving husbands on our hands. That could very well be disastrous. 

The first “freezer” recipe I wanted to share were these muffins. They are so incredibly delicious, so easy to make, and über healthy. They only require 1 bowl (hooray for less dishes!) and are made with whole-wheat flour, oat bran, and naturally sweetened with honey and maple syrup. Talk about a complete breakfast. The recipe yields about 20 muffins, so I often freeze 12 for a later use, and keep about 6-8 of them in the pantry for immediate consumption. When you are ready to pull them out of the freezer, simply put the muffin in the toaster oven or microwave for a couple minutes until warmed through! 

DSC_0148

DSC_0151

DSC_0155

DSC_0159

DSC_0161

DSC_0166

DSC_0172

DSC_0217

DSC_0230

DSC_0279

DSC_0272

Honey-Nut Banana Muffins

Serves 20


Write a review

Print

Prep Time
10 min

Cook Time
27 min

Total Time
37 min

Prep Time
10 min

Cook Time
27 min

Total Time
37 min

Ingredients
  1. 4 large extra-ripe organic bananas
  2. 4 organic large eggs
  3. 2/3 cup melted coconut oil
  4. 1/2 cup clover honey
  5. 1/2 cup organic maple syrup
  6. 1/4 cup of milk of your choice (low-fat, non-fat, non-dairy)
  7. 1 tsp vanilla
  8. 2 cups whole-wheat flour
  9. 1.5 cups toasted oat bran
  10. 1 tsp sea salt
  11. 1 tsp cinnamon
  12. 2 tsp baking soda
  13. 2/3 cup walnuts, chopped (optional)
Instructions
  1. Preheat the oven to 325. Line a regular muffin tin with paper muffin cups (I buy the unbleached chlorine-free liners off Amazon).
  2. In a large bowl, mash the ripe bananas with a fork. Add the eggs, oil, honey, maple syrup, milk, and vanilla and whisk to combine. To the same bowl, add the whole-wheat flour, oat bran, salt, cinnamon, and baking soda and mix until just combined with a spatula. Using an ice cream scoop (for even measure) or a large spoon, spoon the batter into lined muffin tray. Fill the batter almost to the top of each cup. Sprinkle a few of the chopped walnuts on top of each muffin. Bake for 25-28 minutes or until toothpick inserted comes out clean.
Notes
  1. I only have one regular sized muffin tin so I bake these in two batches.
  2. To freeze: once the muffins are completely cooled (make sure they are or else they release moisture into the bag which causes ice to form and therefore creates freezer burn) place them into a gallon sized ziplock bag, suck all the air out, seal them and date them. Freeze for up to 3 months!
HONEYED HOME http://www.honeyedhome.com/

Holiday Nog Oatmeal + Guide To The Best Oats Every Time

DSC_0224I am one of those people that really just jumps in head first to all things Christmas during this time of year. I can’t help it!! I love decorating our home, trimming the tree, and putting up the lights and I never forget to do so while listening to the Holiday hits next to a lit fire. My husband always laughs because I bust out all of our Christmas movies the first day of December just to get us in the spirit. He probably thinks I am a little overboard, but I think it’s just the right amount of cheer. I cherish all the Christmas nostalgia close to my heart and I can not wait until next year to share it all with our little baby girl. Another tradition we usually imbibe in, is holiday egg nog brandy cocktails while adorning the tree. This year, I didn’t partake, for obvious reasons (by the way, this preggo lady is so ready for any kind of libation! Just 2.5 more months!). Although, I didn’t sip a Holiday Nog cocktail (sad), I still was able to enjoy all the flavors because I made this oatmeal. It is seriously one of the best (super easy and healthy) festive breakfasts I have had in a while. The most important part of this recipe, that I hope you take with you for the rest of your oat-cooking life, is the step-by-step guide to making perfect oats every single time. Now, I did not come up with this method, but after I learned it I have never strayed. The tip to this perfect oatmeal comes from Megan Gordon, author of the book “Whole Grain Mornings” and the blog “A Sweet Spoonful”. I have followed her blog for a few years now and am always inspired by her recipes. Her book is one of my go-to’s when making breakfast in my home because I am always looking for hearty and healthy twists on classic dishes. If you don’t already own her book you should go out and get it now or at least add it to your Christmas list. So what are these perfect oatmeal tips and tricks, you ask? Well I have listed them here, concisely, so that you will never forget:

1. Always toast the oats first. The toasting brings out the nuttiness of the oats (and nuttiness = flavor). 

2. Use a big pot when toasting the oats. The bigger the pot the more room the oats have to spread out and cook evenly. 

3. When you have added the milk and water and everything is boiling together, only stir the mixture once or twice. Stirring the oatmeal too frequently breaks those fragile little oats up and they become gummy. Gross. 

4. Turning the heat off, covering the pot, and letting the oats soak up the liquid without disturbing them for 7 minutes allows them to stay in tact and to cook to perfection. 

Sounds pretty simple, right?? Well it is! It’s pretty great because it is a hands-off recipe that is perfect for those busy mornings! I made a few adjustments to her recipe; like making sure to brown the butter before adding the oats (more flavor!) and then doing all the cooking in the one pot (because I am a hater of washing dishes) and the oats still came out just as great.  I also altered the flavors to make it holiday worthy and so that I could indulge in that nog I had been craving! I hope you love this recipe as much as I do! Enjoy! 

DSC_0185

DSC_0205

DSC_0221

DSC_0226

DSC_0245

DSC_0259

Holiday Nog Oatmeal

Serves 2


Write a review

Print

Prep Time
5 min

Cook Time
7 min

Total Time
12 min

Prep Time
5 min

Cook Time
7 min

Total Time
12 min

Ingredients
  1. 1 TBSP unsalted butter
  2. 1 cup rolled oats
  3. 1/4 cup holiday nog (see note*) (or any milk or nut milk of your choice), plus more for serving
  4. generous pinch of salt
  5. pinch ground cinnamon
  6. 3/4 cup + 1 TBSP water
  7. 1/4 cup dried cranberries
  8. 1/4 cup raw pistachio nutmeats (slivered almonds or toasted pepitas are also great!)
  9. fresh berries or brown sugar, for serving
Instructions
  1. 1. Brown the butter; in a large saucepan, add the butter over medium heat. Let melt and cook until a brown hue is visible (about 5 minutes). Add the oats and toast over medium heat, stirring occasionally, until they begin to smell fragrant and nutty for about 5-7 minutes.
  2. 2. Add the water, the 1/4 milk (nog), salt, and cinnamon. Stir the oats into the liquid TWICE (careful not to stir the oats too much). Cover the pot and turn off the heat. Allow the oats to sit for 7 minutes untouched. Don’t peek. Don’t stir. After the 7 minutes, uncover and serve immediately. Serve the oats with a splash more holiday nog (or milk), the dried cranberries, pistachios, and berries. Enjoy!
  3. Keep leftovers in an airtight container in the fridge for about 5 days. Reheat with a bit more liquid as the oats tend to dry out a bit.
Notes
  1. I am absolutely in love with Califia Farms Almond Milk Holiday Nog. You can find it at Whole Foods or Hanson’s Market. Any non-dairy nog would work though; there is a delicious coconut milk nog that you can find at most grocery stores. I have not tried these oats with real egg nog, although I would imagine it would be a bit heavier and more rich, yet still delicious! If you are making these oats any other time through out the year, substitute the nog for your favorite milk or nut milk!
Adapted from Megan Gordon- Whole Grain Mornings
HONEYED HOME http://www.honeyedhome.com/

 

Multigrain Zucchini Date Loaf + Big News!

DSC_0222

There are few things in life that deserve an all out celebration. It just so happens that today, we are celebrating TWO very important milestones. The first milestone that had to be shared with you is….that this post right here, is the 100th post for Honeyed Home! That is 100 recipes that I have put truly hard work in to. I have to say I feel very proud. I am proud of myself for the effort, the time, the sweat, the tears, and often times, the strenuous struggle. Although, the past 100 posts were occasionally difficult, they were also true accomplishments and incredible triumphs made right in my kitchen. I can not wait to see what the next 100 posts will be and where I will be by then. It all seems so surreal. I feel extremely satisfied in my work and appreciative for the people who have stuck by me through the entire process. I honestly could not do it with out the support of so many friends, strangers, and of course, my rock…my husband. Oh my gosh! Speaking of husbands…My husband, Kris, and I also wanted to share with you some other BIG and important news! We couldn’t be more excited to announce that we are expecting! Our little one is joining our clan in March of 2015. That is why there have been minimal posts around here lately. Frankly, I have been too sick to even look at food. Normally, I scour the internet and look for inspiration from some of my favorite food bloggers (whom are listed on the right-hand sidebar of this page) but during the last month I couldn’t bare the sight of any food photographed in any way. I was genuinely disgusted by most things. Even salad! Salad! Usually, this is my first choice for a quick meal any time of the day but when the nausea set in, a piece of lettuce looked revolting. That was when I knew I was really struggling. So, I am sorry for the lack of visits the last few weeks, but now that I am beginning my second trimester I am feeling more and more like myself every day. I am back folks and probably more excited to cook and eat than ever before! Here is to celebrating the two most fabulously important landmarks that Honeyed Home has yet to to come across! Cheers! 

This multigrain zucchini date loaf is so worth every ingredient. It is packed with nuts and whole grains and is perfectly sweet while the zucchini keeps it super moist. It is one of my favorite things to make as I often have the ingredients already on hand. If you don’t have a loaf pan, a regular sized muffin tin does the trick and then you are left with individual little portions. So delicious either way. This is a magnificent recipe for a brunch or breakfast gathering. Enjoy friends! 

DSC_0128

DSC_0143

DSC_0159

DSC_0174

DSC_0184

DSC_0201

DSC_0235

Multigrain Zucchini Date Loaf

Yields 8


Write a review

Print

Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Prep Time
10 min

Cook Time
1 hr

Total Time
1 hr 10 min

Ingredients
  1. 1 cup unsweetened vanilla almond milk
  2. 1 TBSP apple cider vinegar
  3. 1/2 stick unsalted butter, melted and cooled slightly
  4. 1 egg
  5. 1 tsp pure vanilla extract
  6. 1/2 cup finely chopped and pitted, fresh medjool dates (about 6 dates)
  7. 1 1/2 cups grated zucchini (about 1 medium zucchini)
  8. 1 1/4 cups whole wheat flour
  9. 3/4 cup oat bran
  10. 1/2 cup almond meal
  11. 1/2 cup brown sugar
  12. 1/3 cup turbinado sugar
  13. 1 tsp baking soda
  14. 1 tsp baking powder
  15. 1 tsp ground cinnamon
  16. 1/2 tsp salt
  17. 1/2 cup walnuts (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9×5″ loaf pan and set aside.
  2. Place the walnut pieces on a small baking sheet and bake for 7 minutes and then set aside to cool. Once cool enough to handle, coarsely chop the walnuts.
  3. In a large bowl, whisk together the almond milk and the apple cider vinegar. Let that mixture sit for a few minutes until it becomes frothy and semi-curdled. Add the melted butter, the egg and the vanilla and whisk until combined. Add in the finely chopped dates and the grated zucchini.
  4. In a medium bowl, mix the remaining ingredients together with a fork. Gently stir the dry ingredients into the wet ingredients until just combined. Fold in the chopped walnuts.
  5. Pour into the greased loaf pan*(see note). Bake at 350 for about 55 minutes to 1 hour until golden brown and a toothpick inserted comes out clean. Let cool before slicing. Store in an airtight container.
Notes
  1. It seems there are a lot of ingredients here but every thing can be found conveniently at your local Trader Joe’s.
  2. If you do not have a 9×5 loaf pan, a regular muffin tin would work just as well for zucchini date muffins!
Adapted from Sprouted Kitchen’s Multigrain Carrot Date Muffins
HONEYED HOME http://www.honeyedhome.com/