Spiced Almond Popcorn Snack Mix | #CelebrateAlmonds

I’ve partnered with California Almonds to bring you this sponsored post and all opinions stated are my own.

Almonds and popcorn and seeds—oh my! These three things may just be my ultimate snacking trifecta. They are all easy to pack in my purse or bag when I'm on-the-go, as well as for when I feel a between-meals snack attack coming on. So combining the three might just be one of the smartest things I've done lately.

Hemp-Chia-Flax Einkorn Crackers | #EinkornExperiment

It's time for another edition of The Einkorn Experiment! This month I decided that I wanted to try my hand at using einkorn to make crackers. Homemade crackers are usually pretty simple to make, and always leave me feeling a sense of accomplishment as I pull them from the oven.

Since I'm still getting comfortable with einkorn flour and its slight differences from all-purpose in a recipe like this, I chose this recipe by Cathy from Bread Experience via Einkorn.com as a starting point. So, here's the thing about einkorn flour—it absorbs liquid slower than all-purpose flour, so you have to take things a little slow, and take care not to over-mix in an effort to incorporate everything.

Muesli Rolls | #BreadBakingBabes

I'm quite sure that I have no idea how we've hit the midway point in June already. But somehow today is the 16th, and that means it's time for another Bread Baking Babes challenge reveal! This month, Karen from Bake My Day! told us that it was "time to get rolling" with a breakfast roll of champions that is packed full of seeds, dried fruit, and chocolate; it also has oats, and when combined, those are the components of Muesli—hence, Muesli Rolls!

Here's the thing, though—these rolls don't scream breakfast to me. Like, at all. I do love a good muesli in the morning, but when deconstructed and put into a substantial roll? Not feeling it. That being said, I actually loved the rolls...but I'd rather eat them with lunch or dinner. They actually seem very "harvest-like" to me, as if they'd be perfectly at home on my Thanksgiving table. Split in half, they make one heck of a perfect vessel for a turkey sandwich.

Are you with me, or are you sitting there wondering how a roll with chocolate in it could possibly taste the way I'm describing it? Here's the thing—I left out the chocolate. I'm not one for chocolate in my muesli. Instead, I used some pepitas (pumpkin seeds) that are tossed and roasted in cocoa, giving a nod to the flavor profile without having to bite into actual chocolate bits. But, do you know what's funny? When I told the other BBBabes what I did, a few mentioned that even though they used chocolate, it wasn't all that noticeable anyway. So, take that and use it as you will.

Pumpkin Power Smoothie {12 Weeks of Winter Squash}

So, it seems that 2014 is not about to slow down and give me any time to catch my breath. It's been less than a week and I already need to pick up my pace. So, while I said (okay, implied) that I was done copping out and using pumpkin in my 12 Weeks of Winter Squash posts...I'm doing it one last time.

But fortunately, this is a POWER smoothie. So, you know, now I have the energy to power through a few tasks that need doing. Case in point: I actually already have my dish for next week done. And there isn't a can of pumpkin anywhere in sight.

Of course, there are only two...TWO!...weeks left of our 12 week journey. But hey, every week counts. I'm hoping that I get my bootie in gear and bust into that Blue Hubbard that I mentioned weeks (months?) ago for our final week.

My Brown Bread, inspired by the Brown Breads of Ireland

One of the things that I remember most fondly about the food of Ireland was the Brown Bread.  That may seem cliché, or even boring, however it is anything but!  Every place you go, you'll find a different variation.  Images of rustic, craggy soda bread probably pop to mind - and yes, there is plenty of that.  And no joke - it tastes better in Ireland than it does in the US.   It's as if the gurgling streams and emerald landscapes are embedded in each loaf, and every bite you take helps Ireland take root in your soul.

Pumpkin Almond Flax Granola {12 Weeks of Winter Squash}

Am I in the minority when I say that I do not like cinnamon in my granola?  I feel like I am.  But really, I can't stand it.  It always seems to over-power everything else and make everything all cloying, weirdly-spiced, and just plain old icky.  Funny thing is, I'm not a cinnamon hater.  I like it.  In the right circumstance.  In cinnamon rolls, for example.  But keep it far away from my granola!

I also prefer my granola less-sweet.  Less sweet than what, you ask?  Well, I don't know.  Less sweet than many "commercial" granolas, I suppose.  Complain, complain, complain. I guess that's why I just have to make my own granola now, isn't it?

And in the spirit of trying to incorporate more winter squash into my family's "rotation", I figured why not stir a little bit of pureed pumpkin into this batch of granola.  The pumpkin flavor doesn't overpower everything else, rather sort of hangs back and sort of sneaks its way onto your tongue.  The addition of the pepitas amps up that flavor, as do the hints of ginger and nutmeg.  Also, using golden syrup to sweeten alongside the brown sugar, adds a layer of depth.

Plus, the golden flecks of flax seeds, almonds, apricots, and raisins and the ruby red cranberries echo the colors of the autumn that is drawing to a close.

I love all of this about it, but my most favorite part may be the fact that when you cover this crunchy granola in milk, the milk turns a lovely shade of orange.  It betrays the secret pumpkin that coats each oat flake... each nut.  And if you are craving some "sweet", you can always drizzle it all with a bit of maple syrup or honey before you take that first bite.

Pumpkin Almond Flax Granola (+ homemade pumpkin puree)

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: ~60 minutes

Keywords: bake breakfast snack vegan vegetarian soy-free almonds flax pumpkin oats fall winter

Ingredients (~9 cups)

• 4 c. rolled oats
• ½ c. coconut oil
• ½ c. golden syrup
• ¼ c. brown sugar
• ½ c. pumpkin puree, homemade or store-bought
• ½ tsp. ground ginger
• ¼ tsp. freshly ground nutmeg
• ½ tsp. sea salt
• 1 c. almonds (whole, chopped, sliced, slivered)
• ½ c. pepitas
• ¼ c. golden flaxseeds
• ~2 c. dried fruit (raisins, cranberries, cherries, currants, chopped apricots or dates, etc.)

Instructions

Preheat the oven to 325° F. Line a baking sheet with parchment paper.

Combine oats and coconut oil in a large bowl and mix with a wooden spoon until the all of the oats are coated in oil. Stir in the golden syrup, brown sugar, pumpkin, spices, and salt until well combined. Stir in the almonds, pepitas, and flax seeds.

Scoop everything out into the prepared pan and spread evenly.

Slide into preheated oven and bake for 1 hour, stirring everything around a couple of times during baking. Granola should be beautifully golden.

Remove from oven and scatter the dried fruit over the top. Mix and stir everything around. Let sit until cool and crisp, stirring occasionally.

Store in an airtight container at room temperature.

notes:

This granola is not overly sweet, rather just kissed with a hint of golden sweetness and spice.

homemade pumpkin puree:

If you want to make homemade pumpkin puree, simply cut a pumpkin (sugar, kabocha, regular) in half and scoop out the seeds. Set cut side down on a baking tray and roast at 400° F until tender when pierced with the tip of a knife, 30-45 minutes. Allow to cool until you can handle it, then scoop out the flesh and place it in the bowl of a food processor. Process until smooth. Keep in an airtight container in the fridge and use within a week, or freeze up to 3 months. Use as you would canned pumpkin puree.

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I'm posting a day early, butBbe sure to head on over to check out what my 12 Weeks of Winter Squash co-host, Joanne makes this week...and then leave your winter squash links below.  This is already week number 6 of our 12 weeks- can you believe it!?

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1. Pumpkin Almond Flax Granola

2. Tuscan Bean Soup with Cabbage and Winter Squash

3. Pumpkin Gingerbread Pudding

4. Kabocha Squash Millet Congee

5. Squash Gnocchi with Brown Sugared Kale

6. Gingerbread Pumpkin Bars

Flax Seed & Cracked Pepper Crackers {Joy the Baker Cookbook Spotlight & Cook-Off}

Much like a good loaf of bread, I can make a meal out of some good crackers.  Pair them with a tasty cheese or two and some fruit...perhaps some sort of artisan salami and a good bottle of wine.  Oh yes.  That's totally my kind of eats.  And for some reason, it makes me feel cool.  Like I'm Italian.  Or French.  Okay, that happens more with bread, but crackers aren't a far cry.

And really.  If you've never tried making your own crackers?  Remedy that situation.  Soon.  Crackers are good for munching, but homemade crackers will make you infinitely cooler.   And they'll taste better; they'll be better.  You know.  For your body.  Because you'll know exactly what is in them.  And that's totally cool.

Might I recommend you start with these?  Silky golden flax seeds that you'll want to run your fingers through.  Peppercorns that you've cracked and mashed in your little mortar.  Tangy buttermilk.  Oh yeah, it's like that.

They rock when topped with a shmear of goat cheese.  Herby or not.  I kinda like topping them with some ragged shards of Parmesan.

Let's talk logistics.  Number one.  Don't be afraid to adjust the consistency of the dough once you've kneaded it together.  I added an extra splash or two of buttermilk.  Because on this day, in my kitchen, it needed it.  

Number two.  Put some muscle into it...roll, Roll, ROLL!  Get it thin.  Dust it with flour if it sticks.  And invest in a bench scraper.  Because then, even if it sticks to the board, you can slide that baby underneath and lift the dough off with ease. 

Number three.  Understand that cookbook authors are only human.  As are cookbook editors.  And accept that even though the cracked pepper was left off the ingredient list in the book, you can simply ask.  Or guess.  A half a teaspoon is how it should read.  And if you want to add a little extra just because?  Do it.  It'll give you this little underlying current of heat that makes you smile each time you take a bite.  

And number four.  Don't ditch your scraps.  Re-roll them.  And wind up with 3 dozen more crackers than the recipe calls for.  The crackers are worth it.  You're worth it. 

If you haven't done so yet, be sure to head over and check out my interview: 9 Questions with Joy the Baker ...and add your 10th question for a chance to win your own copy.  Trust me, you need this book in your life.  Submissions will be accepted until Monday 2/20!

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Flax Seed & Cracked Pepper Crackers

by Heather Schmitt-González (slightly adapted from Joy Wilson)

Prep Time: 20 minutes

Cook Time: 12-18 minutes

Keywords: bake side snack appetizer sugar-free vegetarian flax

6017247

Ingredients (~7 dozen crackers)

• ¼ c. golden flax seeds
• ¼ c. ground flaxseed meal
• 1 c. whole wheat flour
• ½ c. all-purpose flour
• ½ tsp. baking soda
• ¾ tsp. salt
• ~½ tsp. cracked black pepper
• 2 Tbs. unsalted butter, cold, cut into cubes
• ½ c. buttermilk

Instructions

Whisk together flaxseed, flaxseed meal, flours, baking soda, salt, and cracked black pepper in a medium bowl.

Add the butter and quickly work the butter into the dry ingredients, using your fingers. Some of the butter will resemble oatmeal flakes while some will be the size of small pebbles.

Make a well in the center of the mixture. Add the buttermilk and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy. Adjust consistency with a bit more buttermilk as needed.

Turn dough out onto a lightly floured work surface and knead together about ten times to bring dough together. Wrap in plastaic wrap and refrigerate for at least 10 minutes.

Place a rack in the center of oven and preheat to 325° F. Line baking sheet with parchment or a silpat. Remove dough from fridge and cut in half. Put half back in fridge while you work with the other half.

Place dough on a floured work surface and roll out as thinly as possible using a floured rolling pin. Don't be afraid to sprinkle on some more flour if it seems to stick. Roll just thinner than ⅛" - the thinner the dough, the crisper the cracker. Use a 1½" round cookie or biscuit cutter to cut out circular crackers. Alternately, use a pizza cutter or bench scraper to cut 1½" squares. Or use a small cutter of any shape in about the same size. Prick each cracker with the tines of a fork and place on prepared sheet. I was able to fit 24 circles of dough this size per tray.

Bake crackers for ~15-18 minutes or until edges are slightly golden. Depending on your oven and how thinly you rolled the dough, you may want to check sooner. I had a couple of batches ready at around 12 or 13 minutes.

Remove from the oven, transfer to a wire rack, and allow to cool completely. Store in an airtight container at room temperature for up to 4 days.

slightly adapted from the Joy the Baker Cookbook

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*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

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