Carrot Date Muffins

Although I do indulge in culinary trends from time to time, I haven't jumped on the gluten-free bandwagon. There are plenty of people out there without a gluten intolerance that think going gluten-free is somehow healthier, but I'm certainly not one of them. That being said, if I come across something delicious that also happens to be gluten-free, I won't pass it up. Thanks to Good to the Grain, I have a deep appreciation (and large store) of less-than-mainstream flours. When I woke up New Year's Day in the mood to bake up some breakfast, I had everything I needed already in the pantry to make these coincidentally gluten-free muffins. Although they are a bit denser than ones I would typically make using whole wheat pastry flour, the lovely flavor of the almond flour makes up for the difference in texture. Carrots, dates, and maple syrup create a complex sweetness, combining beautifully with the rich nuts, aromatic spices, and tropical hint of the coconut oil. Naturally most delicious fresh from the oven, extras can be frozen so a quick breakfast is always at the ready. Whether you're going gluten-free or not, these muffins will get your day started right.

Carrot Date Muffins
adapted from Whole Foods Market
makes 12 muffins

2 medium carrots, peeled and coarsely chopped
1 cup chopped pitted dates
1/2 cup chopped toasted walnuts or pecans
1/4 cup melted virgin coconut, high-heat sunflower oil, or canola oil
2 eggs, lightly beaten
1/4 cup plus 2 tablespoons pure maple syrup
3/4 cup amaranth flour or millet flour
3/4 cup ground almond flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt

1. Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop. Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely.

2. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.

Surfer's Granola

For a while, I'd gotten into the bad habit of buying granola. I know that it's cheap and easy to make, but I'd gotten caught up in other projects (namely homebrewing) and abandoned my habit of making all my own granola and granola bars. And although I maintain a dedication to the fermented arts, I also made a New Years' resolution to get back into the habit of stocking my pantry and freezer with the fruits of my own labor. I've had this recipe bouncing around in the back of my head since I originally saw it in Bon Appetit and thought there no better time to conquer long-neglected tasks than the first week of the New Year. I don't much buy in to the idea of having to make goals and or better yourself on any sort of set schedule, but I do adore ritual and tradition and the psychological boost of a clean slate. And so I started off my year with a number of culinary efforts, including this granola. I've made many fruit and nut granolas, but this one distinguishes itself with a pleasant added crunch from the millet and unique texture. By first soaking the oats with hot water and then baking low and slow, you form delightfully crunchy shards of granola in all shapes and sizes. It's true that baking the nuts and oats separately requires more time and effort that the typical granola where they're all baked together at a higher temperature, but it's well worth it for the new sensory experience. Whether sprinkled generously over yogurt for breakfast or ice cream for dessert, this granola will delight your taste buds with salty, sweet, crunchy, and soft in each delicious bite.

Surfer's Granola
adapted from Bon Appetit
makes about 1 quart

2 cups old-fashioned oats
1/4 cup millet (optional; if not using, add an extra 1/4 cup oats)
1 tablespoon golden or other flaxseeds (optional)
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup honey
4 tablespoons extra-virgin olive oil, divided
2 tablespoons (packed) dark brown sugar
3/4 raw almonds, coarsely chopped
1/3 cup raw shelled pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1 tablespoon dark brown sugar
1/2 cup raisins or dried cranberries

1. Heat oven to 300°. Mix oats, millet and flaxseeds (if using), 1/4 tsp. salt, cinnamon, and ginger in a medium bowl. Add 1 cup hot tap water. Mix thoroughly and let stand for 15 minutes to soften oats.

2. Bring honey, 2 Tbsp. oil, and brown sugar to a boil in a small saucepan, stirring to dissolve sugar. Add honey mixture to oat mixture in bowl and toss to coat. Spread out in an even layer on a large rimmed baking sheet.

3. Bake oat mixture, stirring 2–3 times, until dark golden brown, 50–70 minutes. Place sheet on a wire rack and let oat mixture cool completely.

4. Increase oven temperature to 350°. Mix remaining 1/2 tsp. salt, remaining 2 Tbsp. oil, almonds, pumpkin and sunflower seeds, and sugar in a medium bowl. Spread in an even layer on another rimmed baking sheet. Bake, stirring occasionally, until golden brown, 12–15 minutes. Place sheet on a wire rack and let nut mixture cool completely.

Combine oat mixture, nut mixture, and raisins in a large bowl.

Honey Polenta Cornbread

I've been craving cornbread for a few weeks and with the advent of fall and football season, I decided to kick off a season of Packer games with some chili and cornbread. When I decided to make cornbread, I went to my current favorite baking book, Good to the Grain, and sure enough I already had the recipe for Honey Polenta Cornbread bookmarked. And just like everything else in this cookbook, this cornbread is amazing, the best I've ever had. The delectable crust and swirls of honey butter throughout the batter make this cornbread almost feel like dessert, but not so much so that it isn't perfectly at home dunked into a big bowl of chili. The whole grain flours make the taste much more complex and flavorful, as does the polenta, which also creates a wonderful texture.

Honey Polenta Cornbread
from Good to the Grain by Kim Boyce
serves 8

One day, faced with a large amount of cooked polenta, I though to stir some into a batch of cornbread for dinner. It was the best pan of cornbread I'd ever made, moist, with a nice grainy chew. So this recipe calls for par-cooked polenta, which means an extra step in your kitchen, but you'll find it's well worth the effort. I tested this recipe with purchased, precooked polenta, just to see if I could eliminate a step, but it wasn't successful. So just make your own, and eat any extra with some wilted greens and a bit of grated cheese.

This cornbread is delicious-wholesome with a fine crumb and swirl of honey butter throughout. When the cornbread is hot from the oven even more honey butter is brushed over the top as a glaze, which gives the crust its sheen and an extra sweet-bite.

Butter for the pan

1 cup coarse polenta grains, or cornmeal
1/4 t. kosher salt

Dry Mix:
1.5 c. graham flour 
1 c. millet flour
1 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
2 t. kosher salt

Wet Mix:
4 ounces (1 stick) unsalted butter
1 c. whole milk
1/4 c. honey
1/4 c. unsulphured (not blackstrap) molasses
3 eggs

Glaze:
 2 T. (1/4 stick) unsalted butter
1/4 c. honey
1/4 t. kosher salt

1. Position a rack in the middle of the oven and preheat to 350 degrees F. Butter a 2.5-quart baking dish.

2. Make the polenta: In a medium pot, bring 3 cups of water and the salt to a boil. Sprinkle in the polenta grains, stirring constantly to prevent clumping. Turn the heat to low. Continue cooking, stirring occassionally, until the polenta is thick and creamy, about 10 to 15 minutes.

3. To make the glaze, melt the butter, honey, and salt in a small saucepan. Whisk the glaze until smooth and set aside.

4. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of flour or other ingredients that may remain in the sift, and set aside.

5. As soon as the polenta is done, measure 1 cup of it into a medium bowl, add the butter, and stir until the butter is melted and the polenta is smooth. Add the milk, honey, molasses, and eggs to the polenta bowl and whisk until thoroughly combined.

6. Using a spatula, mix the wet ingredients into the dry ingredients, folding the batter and mixing until just combined. Pour half of the batter into the pan and smooth, drizzle a third of the honey butter over the batter, scrap the rest of the batter over the glaze, spread the batter evenly and smooth the top. Drizzle more of hte honey butter of the top, reserving the last third to brush over the finished cornbread.

7. Bake for about 50 minutes, or until the top is golden brown, the edges have pulled slightly from the side of the pan, and a skewer inserted into the center of the bread comes out clean.

8. While the cornbread is hot, brush the last of the glaze over the top crust. The cake can be eaten warm or cool from the pan, or it can be cooled, wrapped tightly in plastic, and kept for up to 2 days.