Tag Archives: Oatmeal

Apple Inspirations

Do you ever feel too inspired?

For the past several weeks I’ve found myself exponentially more inspired every day. To read. To paint. To cook. To write. To dance. To decorate. To travel. To love… To sleep.

I find my synapses firing so rapidly that I can’t really sit and formulate any particular thought. My thoughts are a runaway stream of consciousness.

So forgive me if my writing seems disjointed or rudimentary.

But I do manage to find some success in the madness.

One of my inspirations has been this tart.

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It was meant to harken the images of New England in the fall. Apple, pecans, maple, and oats… Colonial style inns, headless horsemen, and ghost stories…

Perfect for October, right?

I also wanted something that I could eat for breakfast and feel good about. Nothing too sweet.  But perfectly satisfying. I want to wake up, eat a piece with a cup of tea and feel like it’s a special morning. Every day.

Or at least until the tart is gone.

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I first tried this recipe simply. Just the apples and brie with the sweetness and warmth from the maple syrup and spices. But I felt like it was missing another dimension.

So I tossed in some rosemary…

and it became perfect.

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Apple-Brie Tart with Oatmeal-Pecan Crust
Feeds 4-6

For the filling
2 medium-large apples
2 oz brie (I used goat brie)
2 tbsp real maple syrup (grade B if you can find it!)
1/8 tsp each ground clove and fresh grated nutmeg
2 tsp finely chopped rosemary

For the crust
1/2 cup rolled oats
1/4 cup butter, diced small, and chilled very cold
1/2 cup oat flour (I pre-measured a 1/2 cup of oats and ground them in my old coffee grinder)
1/4 cup pecans
1 tbsp sugar

Preheat oven to 350 degrees. Grease a tart pan.

In a food processor, combine the oats, butter, oat flour, pecans, and sugar. Process until you have a fine meal that will hold together if you squeeze a bit in your hand.

Press the “dough” into the tart pan. Try to cover as much of the bottom and sides of the pan as possible.

Prick the dough with a fork and bake the crust for 12-15 minutes. This is called blind-baking, since there is no filling in it right now.

Meanwhile, slice the apples using a mandolin slicer, a food processor with a slicing blade, or fantastic hand-eye coordination with a knife. You want each piece as thin and evenly-cut as possible.

In a separate small bowl or saucer, combine maple syrup, clove, and nutmeg. Dip each apple slice into the syrup and drain off any excess. Place each apple slice in the crust in an even layer covering the bottom of the crust. Repeat with 1-2 more rows, or however many apple slices you have left.

Cut the brie into small chunks, preferably also evenly cut widths. Lay over top of the apple. Sprinkle with rosemary.

Bake until crust is golden, apples are crinkled, and cheese is melted.

Serve alongside coffee, raspberry tea, or apple cider. Winking smile

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What are your plans for this fall? Any fun recipes or activities?

On an unrelated note, who’s going to FoodBuzz?! I may or may not be. If I can figure out lodging arrangements, I have a pretty good chance of being there!

Twelve Weeks of Christmas Cookies

Welcome to the 12 weeks of Christmas Cookies! I know, it’s not even October yet. But it’s just about 12 weeks until Christmas, can you believe it?

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The 12 Weeks of Christmas Cookies is an annual blog hop series hosted by (this year) by Brenda at Meal Planning Magic, and at last count about 25 other bloggers are participating this this year’s series!

Every Thursday for the next twelve weeks, all we bloggers who have thrown our hats into the ring will share a new cookie/bar/brownie recipe for the quickly approaching holiday season! I understand today’s Friday and not Thursday, but better late than never, right? Winking smile

 

For this week’s installment, I’ve built upon the apple theme for this week and made Oatmeal-Apple Cookies!

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These cookies are granola bar meets apple pie meets cookie! And they’re vegan and gluten-free to boot! A tasty treat you can feel good about! And this recipe is perfect for the entire fall+Christmas season, so don’t feel like you have to wait!

 

Oatmeal-Apple Cookies (Vegan + Gluten Free!)

Adapted from Food.com

3/4 cup coconut oil (at room temperature)
1 1/4 cup brown sugar
1 “flax egg” (1 tbsp flaxseeds, ground, mixed with 3 tbsp hot water, and set aside)
1/4 cup rice milk (or whatever milk-type drink you prefer)
1.5 tsp vanilla (I used vanilla bean paste!)
100 g (roughly 1 cup) oat flour (I use an old coffee grinder to grind organic oats because I tolerate them better than gluten-free oats, but non-GF oats are heavily contaminated with gluten, so if you’re on a strict GF diet, use the certified gluten-free oats)
1 1/4 tsp cinnamon
1/2 tsp kosher salt
1/4 tsp baking soda

1/4 tsp fresh grated nutmeg (the pre-ground nutmeg tastes and smells NOTHING like actual nutmeg! If you don’t want to use a whole nutmeg and grate it yourself, use pre-ground mace. It smells and tastes exactly like fresh nutmeg)
3 cups oats (I used organic rolled oats, but if you are on a strict GF diet, go for certified gluten-free)
1 cup finely diced apple

 

Preheat oven to 375 degrees.

In a mixing bowl, beat the coconut oil (which is more like a soft butter at room temperature) for about 10 seconds. Then add the sugar and mix that for about 10 seconds. Then add the “flax egg,” rice milk, and vanilla. Mix for an additional 20-30 seconds.

In a separate, medium-sized bowl, combine the oat flour, cinnamon, salt, baking soda, and nutmeg. Add the flour mixture to the mixing bowl and mix until well incorporated. You will probably need to scrape down the sides of the mixing bowl on occasion.

Using a spoon or spatula, fold in the oats and finely diced apple into the batter.

Spoon roughly two-tablespoon-sized mounds onto a cookie sheet, leaving about two inches between mounds. Bake for 10 minutes or until golden brown and the cookies are moderately firm.

Enjoy!

Makes about 3 dozen cookies

Wishing for a Dreary Day

While the sky seems to falling everywhere else in the country, we have been suffering a pretty seriously drought. Our last significant event of rainfall occurred sometime last fall, and there have only been two (very insignificant) events of any kind of rain since the freezing winter!

For this reason, my brussels sprouts plants are scorching, my arugula is shooting, my hair is frizzing, and my severe seasonal allergies are keeping me home from work today.

Around 10am I realized I was hungry. Really hungry. And I wanted something plant-based. And comforting. I searched through Angela’s recipes and found two that I was pretty keen on trying, but I couldn’t decide what I was in the mood for. Ultimately I realized I was too dehydrated so much a decision, so I went to the kitchen, chugged some water, and soon found myself shredding carrots.

I ultimately chose Angela’s Carrot Cake Oatmeal. Comfort food, right? It reminded me of my honeymoon in Colorado Springs, though I’m not sure why. Must be the warm, Autumnal spices. I’m not normally into hot oatmeal, but today it hit the spot and I wish I hadn’t halved the recipe.

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I followed the recipe almost to a T. I used cow’s milk since I was out of soy milk. I don’t keep almond milk around.

And I used pecans instead of walnuts because I can pick pecans off the ground in my backyard, so it’s essentially included in my rent. I have to go the store and spend additional money to buy walnuts.
Plus, I prefer pecans.

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Overall, a definite success! I’ll certainly make this again, though I’d reduce the maple syrup stirred in at the end of cooking. I felt it was a bit too sweet for breakfast.

 

I know, that’s criminal of me to say isn’t it?

 

I’m sure you’ll forgive me.

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What do you like to eat when you’re sick?

Has it been raining much in your neck of the woods?

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