Butternut Squash Dal

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Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.

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Fig Almond Cake

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This Fig Almond Cake is one of my favorite ways to enjoy seasonal figs. This cake is made with a combination of spelt and almond flours. It is lightly sweetened with  organic cane sugar,  honey, cinnamon and cardamom.   Continue reading “Fig Almond Cake”

Whole Grain-Almond Flour Pancakes with Sautéed Apples

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Now that it is September, apple season is upon us. Last month, I was lucky enough to receive these beautiful Pink Pearl apples from a friend who shared her harvest from her tree. Pink Pearl’s are such a unique apple. They taste sweet and tart with a delicate floral hint. They are grown on the west coast, harvest season is short- only about three weeks starting in mid-August. They are a bit tricky to find unless you see them at a farmer’s market or local orchard.  As I write this, they may have already come and gone. But their color is to pretty not to share. Continue reading “Whole Grain-Almond Flour Pancakes with Sautéed Apples”