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Buckwheat Porridge

Hello my dears,

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For those of you who don’t know buckwheat: meet buckwheat. You know that one guy from high school that was the quiet  friend of the loud, charismatic popular guy, but otherwise pretty much went unnoticed? Then suddenly 5 years later, you realize how much more interesting and great this quiet guy is than his popular friend? Buckwheat is the quiet, awesome guy of the gluten-free grain world. Step aside, oats (still love you, though!) it’s buckwheat’s time to shine. That being said, buckwheat porridge is oatmeal’s recently-rediscovered, surprisingly sexy high school friend. If you couldn’t already tell from my previous post and what I’ve said so far in this one, I’m rather  enamored by this grain. What can I say, breakfast and I are in love and I don’t care who knows it!

Silly metaphor aside, this recipe is pretty much as simple as it gets. This is ideal for the morning when, if you’re like me, you’re pretty much 75% zombie. Soaking the night before makes cooking this hearty lil grain quick and painless (whereas, without soaking, it would probably take around 30 min, kinda like steel cut oats would), and the results are truly lovely. The five minutes this porridge takes simmering on the stove is juuust enough time to brew a nice batch of french press coffee. If that isn’t perfection, I don’t know what is.

1/4 c. buckwheat groats
1/2 c. almond milk
1 heaping tbsp. almond butter
Cinnamon to taste (a lot, if you’re me)
Banana/coconut/dried fruit to top

Put the buckwheat groats in a bowl or jar, fill with just enough water to cover, and stick ’em in the fridge overnight to soak. In the morning when you’re ready, drain and rinse thoroughly. Pour the almond milk and the buckwheat in a saucepan and bring to a boil, immediately reducing to a simmer. Let it simmer for about 5 minutes until it’s cooked to your liking, stir in your almond butter, put it in a nice little bowl and top with whatever your heart desires. Easy, right?

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I topped mine with cinnamon and coconut flakes. I am a creature of habit after all.

Happy weekend, loves. More posts to come!

Love, Emily


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Buckwheat Granola and a Banana Almond Breakfast Bowl

Dear lovelies,

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Hello! I’ve missed you, blog! It has been literally months since I’ve posted. A few crazy, weird (both amazingly good-weird and kinda funky/bad-weird), interesting months. Some quick updates before I get this post rollin’:

I am now 100% gluten free. Therefore, so is this blog! It seems silly to make this announcement in February since it’s been true since the beginning of November, but I’ve been missing from my bloggin’ since this whole ordeal sooo…surprise! Turns out I have some weird food allergies/intolerances/who-knows-whats that have been causing some health issues for a while. It got really bad this winter, so I cut out gluten and am still working on identifying the other meanie foods that are hurting me. It’s all a process.

Oh and for all you nonbelievers: Food intolerances are real and not just trendy. Believe me. When pizza and I broke up, I was beyond devastated. I wouldn’t wish this kind of heartbreak upon anyone.

AND: things can be just as yummy gluten free as their gluten-y counterparts. Let me prove it to you!

It’s 2014! (When on earth did that happen oh my god I graduate soon okay whoa ahh yep)

Anyways okay hi, the FOOD:

Buckwheat Granola

1 1/2 c. raw, hulled buckwheat groats
1/4 c. raw walnut pieces
1/4 c. raw sesame seeds
1/4 c. raw sunflower seeds
1/3 c. coconut flakes
1/4 c. coconut butter (oil would work here too)
3 tbsp. maple syrup (or other liquid sweetener)
1 tsp. vanilla

Preheat your oven to 325° and grease a large sheet pan with coconut oil or line it with parchment paper. Set this aside and grab a big bowl. Mix all your dry ingredients together. In a small  bowl, melt down your coconut butter/oil in the microwave for 30ish seconds. Pour in your maple syrup/other sweetener, vanilla, and mix. Combine your wet and dry ingredients and spread evenly across your prepared pan. Stick it in the oven for about an hour, checking every 10-15 minutes to mix around and make sure nothing is burning (pay special attention to the coconut flakes! These little guys are needy–they burn easily). When I’m done, I usually turn off the oven and leave the granola inside as it cools so I can ensure crispiness without burning.

Banana Almond Chia Pudding

1 banana, preferably on the riper side
1 heaping tbsp. almond butter
3 tbsp. chia seeds
1 c. unsweetened almond milk (or whatever other milk/milk substitute you want)

The night (or a few hours) before you want to eat this yumminess, mash your banana and whisk it together with the almond milk. Add your chia seeds and almond butter and stir/shake/whatever your lil heart desires to make sure it’s well-combined. I put mine directly in my my roommate’s magic bullet and let it sit overnight in the fridge. When you’re ready to eat it, throw it in the blender for a little to combine. Or not. It’s not really necessary, but I like it better this way.

Serve over yogurt, topped with your new yummy granola! It’s the bomb. I could hardly sleep last night I was so excited for my breakfast-to-be.

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Isn’t it beautiful?

Happy weekend, lovely people. And happy 2014. It’s good to be back.

Love, Emily


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Pumpkin Carrot Cake Muffins

Hiiii guuuuys,

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Boo! Happy Halloweenie! I have yet another pumpkin treat for you. Pretty sure that’s all I’ve baked in October. Pumpkin treats on pumpkin treats. All pumpkin everything, if you will. I am (only a little bit) sorry about the complete lack of diversity in my cooking lately…I just love pumpkin so much and ’tis the season, no? These muffins are ~healthy~ and perfect for a lil snack. Or for breakfast with a cup of coffee! They’re not-so-sweet, hearty muffins, so if you (like me) are not a huge fan of overly sweet things, these are for you! That being said, they’re still very yummy. Perfectly soft and moist. A people-are-somewhat-surprised-when-you-say-they’re-healthy kind of muffin. And I just love carrot cake so much, the fact that these are carrot-cake-inspired makes me happy. Make ’em like dis:

1 1/2 c. whole wheat flour
1/2 c. almond meal
1 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. pumpkin puree
1 c. plain greek yogurt
1/2 c. brown sugar
1 c. shredded carrot (about two medium carrots)
1/3 c. raisins

Preheat your oven to 375° and grease your muffin pan or line it with liners. Set aside. Combine flour, almond meal, baking soda, baking powder, cinnamon, and salt in a bowl, whisking them together to make sure there are no lumps. (Pay special attention to your almond meal! It loves to be clumpy!) In a separate bowl, mix together eggs, brown sugar, yogurt, and pumpkin puree until combined. Add the wet ingredients to the dry ones and fold together gently. Once completely combined, add the shredded carrot and raisins and divide evenly in your muffin tin. Bake for 22-25 minutes or until toothpick inserted into the center of one comes out clean.

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Enjoy the yumminess! Yay carrot cake: fall edition (in muffin form)!

Love, Emily


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Chocolate Chip Pumpkin Bread

Hellooooo all,

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This is a classic. You need a good go-to pumpkin bread recipe for October. The great thing about this one that I based this recipe off of is that it’s super easy and could be very easily converted to vegan (if you’re into that). No eggs (?!), which was a pleasant surprise seeing as I was out of eggs at the time anyways. What kind of a baker am I??! Anyways, once more, I apologize for the pathetic picture. My camera and I have been reunited at last (cue Hallelujah chorus) buuut this bread was devoured/gifted before I could get any good pictures. I know, pathetic. It happens. You must understand.

1 c. all purpose flour
2/3 c. whole wheat flour
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/3 c. coconut oil, melted
1 tsp. vanilla
1 c. (plus a little more, so liiike a heaping cup) pumpkin puree
1/2 c. semisweet chocolate chips

Preheat your oven to 325° and grease a large loaf pan (or, if you’re me and don’t have a normal sized loaf pan, 2 mini ones) with whatever your lil heart desires. Combine your dry ingredients in a large bowl and set aside. Measure out your coconut oil and stick it for 15 seconds or so in the microwave (depending on how solid it is) until it’s nice and melty. Add the vanilla and pumpkin to your coconut oil and stir until combined. Next, add your wet mixture to the dry one and fold together until completely incorporated. Don’t freak out if your batter seems really thick–it should! You’re not doing anything wrong! Add as many chocolate chips as your heart desires (I, for one, impulsively dumped the entire leftover contents of an open bag I had), and fold together a little more to disperse them as evenly as possible. Might be tough since the batter is so thick, but ya know. Do your best. Pour/scoop/dump your batter into your prepared pan(s) and stick in the oven for about 50 minutes for mini loaves or an hour and 15 minutes for a regular sized loaf. Keep an eye on it though–cooking times may vary depending on the oven!

Shoutout to my baking-assistant for ever-so-skillfully and precisely measuring out the coconut oil for me and learning/executing the perfect “gentle batter folding” technique. Ya did good, kid. Did me PROUD.

(Sorry ~not sorry~ for the pumpkin binge. Can’t help it. It’s OCTOBER after all.)

Love, Emily


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Fall Granola

Hello loves!

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If you (like I) are a granola fan and have never made it yourself, do yourself a favor and try it. It’s really so much better. So fresh and so yummy and you control exactly what you put in it! Personalized granola! What could be better? This “fall granola” is a simple, seasonably appropriate apple-cinnamon-pepita combination but you can switch this up as much as you’d like to taste. Like I said last time I posted about granola, as long as you have a sweetener, an oil, and some oats, you can really just do whatever you want as far as the nuts/seeds/fruits go. You could even add chocolate chips if you wanted (gettin’ craaaazy up in here).

But seriously though. Make granola. It’s ridiculously easy, smells awesome, and tastes even better.

2 c. old fashioned oats
1/4 c. raw pepitas
1/4 c. raw sunflower seeds
1/4 c. sliced raw almonds
1 tsp. cinnamon
1 tsp. vanilla
1/4 c. coconut oil
1/4 c. honey
1/3 c. dried apples, chopped into little pieces
1/4 c. raisins

Preheat the oven to 300° and lightly grease a large cookie sheet with coconut oil. Combine your oats, nuts/seeds and cinnamon and set aside. Melt your honey and coconut oil together in the microwave for about 45 seconds and stir in the vanilla. Add the wet ingredients to the dry and stir to combine. Spread the mixture evenly on the cookie sheet and place in the oven for about 45 minutes, stirring every 10-15 so that the granola browns evenly and doesn’t get too toasty. Once you take it out of the oven, let it cool completely before adding your dried fruit! Breathe in the delectable, cozy smell that will now feel your apartment. Store in an airtight container and try to pace yourself with your granola consumption (it’ll be hard).

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Have a beautiful day, friends. I’ve already decided I’m going to have granola for dinner, so I know I will.

Love, Emily


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Almond Coconut Loaves

Dearest friends,

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Hi! Happy Hump Day! Today is such a beautiful day for so many reasons. I’ve been so productive AND I haven’t even put pants on yet. It’s 2pm! That’s an accomplishment! I woke up at a reasonable hour, did some homework, cleaned (!!!), wrote, drew, baked, painted my nails…I just went all out. True, very little of this fits within a normal person’s definition of “productive”, but I’m not exactly a normal person. I actually do have a lot I should be doing for school (puke), buuut right now I’m just focusing on doing good, happy things. Not only have I done a ton today, but the weather is near perfect. It’s 70 degrees and sunny. I cannot WAIT to go run errands in this beautiful sunlight.

I feel like these little loaf cake is the perfect balance of sweetness where it tastes decadent and yummy but then you step back and think about the ingredients and it’s not all that indulgent after all! Which is nice. I love almonds. I think they’re perfection in food form. Coconut is pretty fabulous too. Together, they make a great pair.

1 1/2 c. unsweetened coconut, toasted
3/4 c. almond meal
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 c. sugar
2 eggs
1 c. almond or coconut milk
1/4 c. butter, melted and cooled (or coconut oil!)
1 tsp. vanilla
1/4 c. slivered almonds, for the top

Preheat the oven to 350° and toast your coconut flakes. To do so, spread them out on a baking sheet and leave in the oven for 3-4 minutes, but watch them closely! They can get burnt super quickly. Grease one large loaf pan or two mini loaf pans with butter or coconut oil and set aside. In a large bowl, combine the flour, coconut, almond meal, baking powder, baking soda, salt, and sugar. Make sure there are no lumps (that almond meal gets a little cheeky sometimes) and set aside. In another bowl, whisk the eggs together and add the butter, almond/coconut milk, butter and vanilla. Add the wet ingredients to the dry and gently stir to combine. Pour into your pan(s) and top with the slivered almonds. Bake for about 35-40 minutes for the small loaves, 50 minutes for the big one. (My mini loaves took about 45 minutes but my oven is old and funky so just keep an eye on them!)

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This is a really nice breakfast loaf. A slice of this deliciousness plus a cup of coffee…yummmm. I based this recipe off of a lovely coconut loaf cake one from my Sprouted Kitchen cookbook. It’s a good one; I was very happy with the way it turned out. Try it.

Love, Emily


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Dark Chocolate Chip Pumpkin Cookies

Hiiii loves,

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It’s FAAAALL. Well. Kinda. Not quite. It’s technically still summer for the next couple of days. But mentally (and according to these cookies), I am 100% in fall-mode. As a California baby, I’m especially enthusiastic about this season. I really just love being cozy, and fall is arguably the coziest season of all (winter crosses the line from cozy to cold, in my personal opinion). I am all for fall baking/cooking, too. It’s by far my favorite. Pumpkin, cinnamon, apples, squash, cinnamon, pumpkin, CINNAMON. You get the picture. These lovely little cookies pretty much incorporate everything I love. Pumpkin, dark chocolate, and cinnamon, all combined in a delectable, chewy little morsel. Mmmmmm these cookies are yum. I can’t wait to eat one for breakfast-dessert when I get home. And probably another for lunch-dessert later.

1/2 c. or 1 stick butter, melted
1/4 c. light brown sugar
1/2 c. sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1 1/2 c. whole wheat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. semisweet chocolate chips
1/4 c. chopped dark chocolate

Start to make the dough by mixing together the sugars and the butter until there aren’t any more lumps. Next, whisk in the vanilla and pumpkin until smooth. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the chocolate chips as best you can–the butter will probably make it a little hard for the chocolate chips to stick to the dough since it’s so buttery (yum), but do your best. Stick the dough in the fridge for at least 30 minutes before you bake. (Ahem: That’s important! Don’t skip it!) Preheat the oven to 350°. Grease or line your baking sheets and place balls of dough about 1″ apart. (I got about 18 cookies here; you could get more or less depending on how big your cookies are and such.) Squish them a little bit flat–they won’t flatten much at all while baking–and place in the oven for 8-10 minutes. They won’t look done, but they are! By “not done”, I mean extremely doughy. I promise they’ll firm up quite a bit as they cool. Let them cool for a while on the cookie sheet before transferring them to a cooling rack.

I brought these to Boston with me for a little weekend trip and they were certainly appreciated. My two lovely boys and I ate 3 a day until they were gone, so they didn’t last long. Not to toot my own horn (okay, maybe a little…I’m proud of these cookies) buuuut I was told by my toughest critic (and others) that these cookies are his favorite thing I have baked to date. Welllll, okay, his favorite thing that he has tried at least. To be honest, that is probably a pretty good indicator of how delicious they are, seeing as he’s tried probably 60% at least of the food I’ve made. I rarely get compliments from this individual, so this is a big deal, guys.

Prepare for more pumpkin. I guarantee you it’s COMING.

Love, Emily

PS: THIS PHOTO IS SO TERRIBLE I AM SORRY I am honestly so embarrassed. It’s heinous. I don’t have my Nikon and it was nighttime when I took this on my phone. I was in a hurry and ate them all before proper photos could be taken sooo this will have to do I suppose. Don’t judge me.