Almond and Herb Crusted Roasted Heirloom Tomatoes

Alright, this is another one of those non-recipe-recipes that I urge you try. I know everyone's super busy with the kids going back to school and the cramming of the last bits of errands and family vacations and activities before this season is out. The last thing you may want to do is try something complicated for dinner. This is not a complicated side dish. Bear with me. I mean, really. TRY IT. Throw a piece of fish, steak, tofu, or chicken on the grill. Then boil some potatoes, nuke some frozen green beans or saute some spinach, and MAKE THESE TOMATOES! Because, they turned out INCREDIBLY delicious!

We've had a bumper crop of heirloom tomatoes because my parents have decided to turn their tiny backyard into a tomato sanctuary. They somehow manage to make time for these beauties despite their long work hours. They baby them. They worry about whether they get enough water. They love to share them. It's truly precious. And because of their nurturing, I get to share in this amazing bounty. But there's only so many tomatoes a person can eat before getting creative. So, after spying my pantry ingredients...it was either pistachios or almonds. I went with the almonds because I thought of the beloved Romesco sauce...check out the nutty coating:

So this side dish, is summer boiled down. Garden tomatoes. Herbs. Nuts. It's low-carb....it's vegan...it's delicious. We served these little veggie wonders with some hot crash potatoes (thank you Pioneer Woman--those are a dinner staple in our house), edamame, a Costco veggie souffle, and some ciabatta bread. Our little family loved them. LOVED them.

Try them with a variety of heirloom tomatoes for the best presentation--I had yellow, green, and red tomatoes. The savory crunch really compliments the flavor of the roast tomato. They shrink down a bit when you roast them...in fact, I'm making a double recipe next time because they were that good. And then I'm going to put the leftovers in a sandwich. Maybe with Havarti cheese and some turkey or veggie bacon.

*In my 'recipe,' I used a mixture of both fresh and dried herbs. Remember that if you're using dry herbs, use a little less than fresh herbs--dry herbs tend to be much more potent in flavor. 

My three year old wanted to 'take my picture'---the result is below. Have to encourage creative outlets...

ALMOND and HERB CRUSTED ROASTED HEIRLOOM TOMATOES
Loosely adapted from www.familyfreshcooking.com

Serves 2-4

• 4 heirloom tomatoes, sliced in ~1/4 inch slices (or just slightly bigger)
• 3/4 cup almonds (roughly)
• One handful fresh herbs--your choice, rinsed and patted dry--(I used fresh basil, mint, rosemary, and dill and added a small dash of DRY parsley and oregano)
• Sea salt & freshly ground pepper
• ~1/2 tsp. garlic powder 
• ~1/2 tsp. smoked paprika
• Olive oil spray

Preheat oven to 375 degrees.

Spray a baking sheet with olive oil spray and set aside.

Place the almonds and herbs in the bowl of a food processor. Pulse until combined and the nuts have been made to look similar to bread crumbs. 

Place crumbs in a shallow bowl and add the rest of the seasonings (salt and pepper, garlic powder, and paprika). 

Dip each tomato slice in the nut mixture and pat the mixture on if it starts to come off. Place the tomato slices onto the baking sheet and spray the tomatoes lightly with olive oil. 

Bake for 15 minutes and then gently flip each tomato piece--being careful not to scrape off the herb-nut coating. Continue to bake for another 15 minutes. They should be browned and crispy. 

Serve the tomatoes warm or at room temperature.

Serves about 3-4 as a side dish OR 2 people if they are more of the main entree.

I think these tomatoes would be amazing with a piece of good cheese (layer with some goat cheese for a pretty presentation), some fresh bread, and a lovely Chardonnay. But they'll probably taste best if you eat them on the porch during a cooler August evening. 

Old-Fashioned Blackberry Orange Cake (with or without Ground Almonds)

Now that spring is here and the weather has been so divine, it was about time to post something lovely and inspiring. And that's just what I find this old-fashioned orange-blackberry cake to be.

Thought I'd post some shots I took so far that have made us welcome spring:

There's something about this weather that makes a person want to be outside. So take this cake outside with your loved ones after dinner and enjoy the feel of warmer breezes, the sound of birds chirping, and the smell of new grass growing. And yeah, don't forget to bring the allergy medicine.

I have made this cake several times over the last few months and love it. It's particularly good in the morning too with a hot cup of coffee if you can stare out your window in silence for a few moments before the day's activities overwhelm you. This cake makes me nostalgic. It is a simple recipe that, again, reminds me of the kind of dessert my mother or grandmother would make that highlights the season's best fruits.

If you prefer lemon extract instead of orange, you could easily substitute that. Or replace the blackberries with raspberries. Or you could skip the raw sugar topping and make a glaze of powdered sugar and fresh orange or lemon juice to drizzle on top of the cooled cake--there are several possibilities.


OLD-FASHIONED BLACKBERRY ORANGE CAKE (WITH OPTIONAL GROUND ALMONDS)


Serves 6-8

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 tsp. fresh orange zest (zest of about 1 orange)
• 1 cup flour
• 1 tsp. baking powder
• 1/4 cup ground almonds (optional-but oh so good!)
• 1 cup fresh blackberries (or slightly more)
• 2 Tbsp. raw sugar, for sprinkling on top

Preheat oven to 350°F.


Combine sugar and butter, then beat for 3 minutes on medium-high speed with paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom of mixing bowl, then continue to mix for 2 minutes at medium speed.

 

Pour this batter into greased and floured tart pan with removable bottom or cake pan with removable sides. Drop berries over the top of the cake as evenly as possible. Then, sprinkle the raw sugar over the berries.

 

Bake cake until it tests done in center or until the cake pulls from the side of the pan, about 50 to 60 minutes depending on oven.

 

Let cake cool for about 10 minutes in the pan and then gently loosen edges of removable tart pan. When cooled, lift from the bottom on the tart pan or simply un-mold the cake pan sides.

 

Dust with powdered sugar or brush with a light glaze of your choice. (totally optional!)

 

This is a delicious cake served with vanilla or blackberry ice-cream. Enjoy!

Garlicky Sunflower Seed Spread with Parsley

I got this intriguing sunflower seed recipe from my friend, Carla, after she posted a great picture of it on Facebook. She got it from Ligia Pop, a Romanian raw food chef. I was a bit unsure about trying it because I'm not familiar with raw recipes...however, this was SO delicious! This fabulous dip/spread only requires a  handful of ingredients and tastes nutty, fresh, creamy, salty, tart, and sweet (that almost covers it all, doesn't it??).

It was a delicious spread on the pumpkin, sunflower & flax seed bread I just posted on. Carla said it is terrific served on cucumber slices as an appetizer. But, I liked dipping my carrots in it and my daughter liked dipping her crackers in it--so yes, you can use it as a dip! I imagine this sunflower seed spread would be wonderful drizzled with olive oil, if you preferred, or sprinkled with some smoked paprika before serving. I can't wait to try it again with different kinds of herbs. I especially would like to try it this summer with fresh basil instead of the parsley, spread on crostini, and topped it with fresh sliced heirloom tomatoes--YUM!


GARLICKY SUNFLOWER SEED SPREAD WITH PARSLEY

Adapted from my friend, Carla, who got it from www.ligiapop.com

• 1 cup raw sunflower seeds (I used 1/2 cup raw sunflower seeds & 1/2 cup roasted sunflower seeds)
• 2 garlic cloves
• 3 Tbsp. fresh lemon juice
• 1/4 tsp. agave nectar
• 1 small handful fresh parsley, rinsed & lightly patted dry
• ~1/4-1/3 cup water
• Salt & pepper, to taste (cracked sea salt is particularly good)

In a food processor or blender (I used my Vitamix), blend/process all ingredients. Add more water, if necessary, until the texture is to your liking.

All I can say--is YUM!

Rustic Crunchy, Munchy Pumpkin Seed, Sunflower Seed & Flax Seed Bread

This loaf is wonderful. It's really one of the best breads I've ever made. The flavor is SO wonderfully home-y. It's nutty and fragrant and a bit crunchy. Truly delicious for sandwiches and toasted with soup. Please try this bread. It is SO GOOD! Thanks to the author, Nancy Baggett, for the wonderful recipe!

My friend, Nancy, recently posted one of my favorite bread recipes on her blog. It inspired me to post again on this method since it's been a while and I've been  making more bread recipes from this book that turn out! Alright my small following of readers...I don't know how to encourage you more to try these no-knead breads. The Kneadlessly Simple bread book has changed my life---it has given me confidence to bake. The method is SOOOO EASY!!!! And even though the directions have a lot of words, after the first couple loaves, you will be able to absolutely breeze through the directions. I've thought long and hard about how to simplify the directions--but I'm not sure how because it gives you options and gray areas--these recipes are STRAIGHTFORWARD, SIMPLE and truly DOABLE!!! You barely handle the dough. You just have to TIME IT RIGHT. And there is nothing better than homemade bread! Nothing--it's like getting loaves from a bakery. Just read through the directions and work backwards. 

I usually start the process Friday and have fresh bread either Saturday night or Sunday night. OR, I start it on Sunday night and we have bread Tuesday night. I give it 1.5-2 days process. Yes, it does take planning--yes, you do have to think ahead. BUT....you just wait on the bread. Read through the recipe and decide when you want to eat it then work the time backwards. If you want this bread for Friday night dinner--start the process on Wednesday. 

_________________________________________________________________________

About this bread--Super-Easy- Fairly Easy: All ingredients added before the first rise. Easy hand-shaping required.

Nancy Baggett's Note: I often find the seeds in breads a distraction, but in this case they make the loaf. The generous quantity of roasted pumpkin, sunflower, and flax seeds lends a delicious and very distinctive nuttiness—not to mention crunchy texture, eye appeal, and protein. The bread is baked in a covered pot for most of its time in the oven, which crisps the crust and the seeds on it, but also prevents them from burning.

CRUNCHY MUNCHY PUMPKIN SEED, SUNFLOWER SEED, & FLAX SEED BREAD

From Kneadlessly Simple

Be sure to use very fresh, appealing-tasting seeds for this recipe. If you can only find raw, unsalted sunflower and pumpkin seeds, toss them with 1/4 teaspoon corn oil or canola oil and 1/4 teaspoon of salt and roast at 325 degrees F, stirring occasionally, until lightly toasted, 7 to 9 minutes.

• 1 1/2 cups (7.5 ounces) whole wheat flour, plus more as needed
• 1 1/2 cups (7.5 ounces) unbleached white bread flour
• 1/4 cup flax seeds, preferably golden
• 1 1/4 tsp. table salt
• 1 tsp. instant, fast-rising, or bread machine yeast
• 3 Tbsp. clover honey or other mild honey
• 1 1/2 Tbsp. corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan (I used safflower oil)
• 1-1/3 cups plus 1 Tbsp. ice water, plus more if needed
• 1/3 cup roasted, salted pumpkin seeds, plus 2 Tbsp. for garnish
• 1/3 cup roasted, salted sunflower seeds, plus 2 Tbsp. for garnish
• 1/2 to 1 tsp. sea salt or other coarse crystal salt, optional
• 1 egg white, beaten, or 2 Tbsp. liquid egg substitute
  
  

First Rise: In a large bowl, thoroughly stir together the whole wheat flour, bread flour, flax seeds, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Vigorously stir the mixture into the bowl with the flours, scraping down the sides and mixing just until the dough is thoroughly blended. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be slightly stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap.

If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours (I usually leave this dough in the fridge overnight). Then let rise at cool room temperature for 12 to 18 hours (I pull out the dough in the morning and leave it on the counter until evening).

Second Rise: Working in the bowl and turning the dough as you work, sprinkle about half the pumpkin and sunflower seeds over the surface. With lightly oiled hands, work in the seeds and fold the dough over to fully incorporate them. Continue working in the remaining seeds, folding over the dough until all the seeds are incorporated and fairly evenly distributed throughout. Sprinkle the dough with a little whole wheat flour. Press and smooth it into the dough, shaping it into a ball as you work.

Oil a 3-1/2- to 4-quart Dutch oven or similar round, ovenproof pot.

Transfer the ball to the pot. Dusting the dough with more flour as needed to prevent stickiness, tuck the edges under firmly all the way around, forming a smooth, high-domed round loaf about 6-1/2 inches in diameter. Brush off excess flour, then brush all over with Cornstarch Glaze (or egg white wash), then immediately sprinkle the surface with the remaining pumpkin and sunflower seeds for garnish. Using well-oiled kitchen shears or a serrated knife, cut a 2-1/2-inch diameter, 1-1/2-inch-deep circle in the top. Cover the pot with its lid.

Let Rise Using Any of These Methods--there are 3 ways you can do this--pick one of the options below: 

1. For a 2- to 4-hour regular rise: let stand at warm room temperature
2. For a 1-1/2- to 2-1/2-hour accelerated rise, let stand in a turned-off microwave with 1 cup of boiling-hot water. 
3. For an extended rise, refrigerate for 4 to 24 hours (I usually leave it in the fridge overnight until about 1-2 hours before wanting to bake the bread).

Then let dough stand at room temperature. Continue the rise until the dough doubles from its deflated size.

Baking Preliminaries: 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees F. Generously brush or spray the loaf with water.

Baking: Lower the heat to 425 degrees F. 

Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned--check at about the 45 minute mark to see how browned it is--it usually takes my oven less time to bake the bread.

Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 degrees to 210 degrees F on an instant-read thermometer). 

Then bake for 5 minutes longer to ensure the center is done (I didn't need this last step as the bread was getting quite dark). Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing: Tastes good warm but will cut much better when cool. Cool completely before storing. 

To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degrees F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Curried Chicken & Wild Rice Soup

It's been a while since I've posted on a soup and I have been looking for a chicken and wild rice soup that wasn't super rich. I try not to make meals that require heavy cream or a lot of cream cheese--and found most chicken and rice soups to be very rich due to those ingredients. When I stumbled upon this recipe, I decided to give it a go. I have adapted this recipe to be even lighter and don't miss the heaviness at all! But, feel free to make it as 'creamy' as you wish by adding a fuller fat dairy. We enjoyed it and I even sent some home with my dad when he came to visit. They said they loved it.


The soup calls for a little curry powder and many people think that curry powder brings out the flavor of chicken. I do not find it overpowering, but you can always add a little less. We really loved the texture of this soup due to the sliced almonds--how neat is that? Crunch in a soup. And almonds are so good for you! My husband said it reminded him of our avocado curry on brown rice. This is really great comfort food. And I may also try it with vegetarian 'chicken' next time.


Tips:

• If you really in a hurry, you can buy one of those frozen mirepoix bags in the freezer section of your grocery store--one bag is a fine substitute for the chopped onion, celery & carrot required in the recipe (or so it seemed for me anyway!) 
• In the comments section of this recipe, someone said they used the food processor to chop the onions, carrots, and celery--so I may try that next time. It's a forgiving recipe so a little more of this and a little less of that won't kill the flavor.
• Also, in the comments section, someone said they put everything in the crockpot, raw chicken & I'm assuming uncooked rice (EXCEPT for the cream/milk), left it on low--I'm assuming for 4-6 hours, and added the milk/cream when everything was cooked through. That would be easy, wouldn't it?

CURRIED CHICKEN & WILD RICE SOUP

Adapted from www.allrecipes.com

Serves 6-8

• 1 Tbsp. butter (+a little olive oil, if necessary)
• 1 finely chopped onion (about 1 medium onion)
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms (I used 1 lb. sliced mushrooms because we LOVE them!)
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. mustard powder
• 1/2 tsp. dried parsley
• 1/2 tsp. ground black pepper
• 1 cup slivered almonds
• 3 Tbsp. dry sherry (vermouth would work well too)
• 2 cups half-and-half (I USED 2% milk—but you could go even lighter with 1% or skim or fat-free half & half)

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes (add a little olive oil if necessary to prevent sticking). Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. 

Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half or milk.

Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Dark Chocolate Lavender Truffles....LOVE at First Bite

WOW. I have been dreaming of lavender recipes lately....and finally, I tried something with my dried lavender (courtesy of the bulk spice department in Whole Foods). Chocolate & lavender are an amazing team. If you like the smell of this herb, then you will like the taste of this treat. If you don't...then maybe you should still try it--but make 1/2 a recipe. Lavender is native to the Mediterranean region. I've heard a lot of people say that they can't imagine lavender in food--that it just reminds the of soap. I suppose it is clean & relaxing. And the word does come from the latin, lavare, which means 'to wash'...It's one of those herbs like cilantro or tarragon--you either love it or hate it. I happen to love it. My aunt and I dream of visiting lavender fields across the globe!

Here's one in Tasmania (photo from Wikipedia):

and one in Provence (photo from Lizzie Shepherd: Photography):

There is something incredibly decadent about combining these two flavors--the peaceful, calming nature of lavender--with the explosive, luxurious, and deep flavor of chocolate. It's like having a vacation in a bite! Truffles are an easy, but heavenly, treat to make.

When making these heady treats--read my recipe all the way to the end first--I wrote a note on whether to include or eliminate the lavender flowers.

I made a double recipe of these awesome truffles (so I'd have something to give out at the tail end of the Christmas holiday) and tried hard to remember the yield....I think 25-35 for a double recipe. But of course, it also depends on how big you make your truffles....now, I can't wait to try other flavor possibilities--these chocolates are otherwise expensive at the store! Somehow, they tasted expensive at home too.....

DARK CHOCOLATE LAVENDER TRUFFLES
Adapted from www.voilawithemily.com

• 8 oz. dark chocolate (53% cocoa or above), chopped--the better the quality, the better the truffle
• 1/2 cup heavy whipping cream
• 2 tsp. dried lavender buds
• 1 tsp. pure vanilla extract
• 1/4 cup unsweetened cocoa powder or 1/4 cup blanched almond crumbs (I needed more like 1/3 cup)

Chop chocolate into small chunks (I actually didn't even bother to chop them!), place in medium size bowl and set aside. Simmer cream in small sauce pan. Once simmering, pour in lavender buds and vanilla, whisk together. 

Now, this is just my suggestion-- let sit a few minutes to let the lavender flavor fully set and then strain the lavender pieces out through a sieve (RESERVING HOT CREAM!) Some people don't like their chocolate to have anything in it--like herb leaves/buds. I prefer my chocolate smooth so I can be undistracted during my afternoon moment of bliss as I tune out the cats that are in heat on my porch, the crashing of some dish off the countertop my toddler has pulled on, or the sound of the garbage truck dragging my recycling across the street. But, that's just me and my untethered moment (bliss).

Add cream/lavender mixture to the chopped chocolate. Let sit for a few minutes before stirring until smooth. (I just stirred immediately until it was all combined.)

After the mixture is smooth, place in fridge for 3 hours or more.

Remove bowl and with a teaspoon or melon baller, roll out balls of the chocolate, placing on a cookie sheet lined with parchment paper. Place the cookie sheets back in the fridge for another 30 minutes. When truffles are firm, roll in your (clean) hands quickly to form small spheres (the temporary heat of your hands helps the cocoa/almonds to adhere to them better). Roll these round spheres in cocoa powder or the chopped almonds, and either serve or return to the fridge for safe keeping. 

Store in refrigerator. They save for at least several weeks!!

Really: BLISS BITES!

Orange Garlic Broccolini with Almonds

I wanted to share my new favorite vegetable--it's not exactly a NEW vegetable, just MY new favorite vegetable. I usually toss this with lemon juice, but on a whim, I tried orange juice and this vegetable was elevated from good to GREAT! I much prefer broccolini this to broccoli--more crunch, more mellowness.

 Broccolini is like broccoli's cousin. It's a cross between regular broccoli and Chinese kale. It's also been called 'baby broccoli' and all you need to know is that if it prepared right (basically, not overcooked), it is DELICIOUS. Unfortunately, it's slightly more expensive than broccoli for the same quantity. Most recipes call for broccolini to be blanched before sauteeing, but I don't know why. I skip that step and still seem to have success. If anyone knows why it is boiled or blanched first, please enlighten me.

When I told my mom about it (because any new creation gets blabbed to her or my aunt), she said, 'So it's like Chinese broccoli?'...well, not sure...but maybe if you added ginger? Try it and let me know. Or I might beat you to it...this was the first time my child actually request and ate anything related to broccoli in the last year so I will be making it again. And again. And again.

ORANGE GARLIC BROCCOLINI WITH ALMONDS


Serves ~4 as a side dish

• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1 bunch broccolini, rinsed (stems trimmed)
• 1 small orange, juiced
• Salt & pepper, to taste
• 1/4 cup (or slightly less) of sliced almonds

In a large saute pan, heat the olive oil. Add the garlic, broccolini, and orange juice. Season with salt and pepper. Saute for a few minutes until the broccolini is bright green. When the broccolini becomes bright green, add the almonds and toss together with the vegetables. Continue to cook for a minute longer and turn off the heat. (We like ours a little crunchy so cook longer if you prefer softer vegetables.)

Serve warm. Goes great with rice or potatoes and chicken or fish.

Maple Apple Pecan Bread

My friend (and neighbor), Lindsay, and I went apple picking for the first time this season. We took our girls and enjoyed seeing them take delight from picking fruit off the tree and putting the apples in their own baskets.

It was a gorgeous, sunny day!

Lindsay made apple pie with the apples and I made applesauce and Maple Apple Pecan Bread. It's my new favorite quickbread that I stumbled upon at www.cookingforseven.com. This blog is so beautiful! (I have adapted the recipe a bit, but wanted to give credit to the Erica--she's an incredibly talented 21 year old!) I'm glad I made extra to share with our other neighbor, Chelsea. I can't wait to make this again. It's delicious in the morning with a cup of coffee or as a snack in the afternoon with a piece of cheese and a cup of tea.

Reasons why I absolutely LOVE this Maple Apple Pecan bread and think you will too:

1. It is tender and moist.
2. It has a crumbly-crunchy topping.
3. It is made with whole grains and is sweetened with maple syrup instead of sugar.
4. It makes the whole house smell like fall.
5. It has complex layers of flavor--the vanilla, the maple, the cinnamon, the nuttiness--simply delicious.

MAPLE APPLE PECAN BREAD
inspired by www.cookingforseven.com

INGREDIENTS:

• 1 cup white whole wheat flour (I love King Arthur brand)
• 3/4 cup all-purpose flour
• 3 Tbsp. old fashioned oats 
• 1 Tbsp. ground flax seeds (flaxmeal)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 heaping tsp. ground cinnamon
• 1/8 (or less) tsp. ground nutmeg
• 2 eggs
• 2/3 cup low-fat buttermilk or fat-free plain Greek yogurt (or a combination of the two)
• 5 1/2 Tbsp. melted butter (I did a combination of light and regular butters)
• 3/4 cup pure maple syrup
• 1 tsp. pure vanilla extract
• 1 1/2 cups chopped apples (relatively finely chopped)
• 1/2 cup chopped pecans

Topping:

• Ground cinnamon & brown sugar (Turbindo or raw sugar preferred)
• 1/4-1/3 cup chopped pecans

DIRECTIONS:

Preheat oven to 350 degrees.

Butter and flour a 9X5X3 inch loaf pan. I use the spray below instead--makes it so much easier!

In a medium bowl, whisk together flours, oats, flaxmeal, baking powder, baking soda, salt, cinnamon and nutmeg. Add the apples and pecans. (I like to add them at this point so that they are covered with the dry ingredients first and think it makes a little bit of a difference so they don't sink as far into the bread when baking.)

In a smaller bowl, whisk together the eggs, buttermilk/yogurt, melted butter, maple syrup, and vanilla extract. Then, mix the wet ingredients into the dry ingredients with apples and pecans. Gently fold to incorporate the ingredients thoroughly.

Scoop the batter into the prepared loaf pan and top with cinnamon and sugar and the pecans reserved for topping. Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let bread cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping & storing.  Serve slightly toasted with butter.

Makes one large loaf that welcomes fall! Enjoy.