Cinnamon Delicata Squash Bread

This Cinnamon Delicata Squash Bread is delicious quick bread that will bring a unique flavor to your fall days.

Fall finally arrived at the farmer’s market last weekend! All through September I waited impatiently for the peaches to be replaced with apples, the sunflowers with fall foliage. Now, in the second week of October, the fall produce has arrived!

Cinnamon Delicata Squash Bread

I practically skipped through the market, taking in the sight of pumpkins, brussels sprouts, and purple sweet potato.

But the most thrilling find was a basket of knobbly, striped delicata squash. I had seen these photogenic gourds all over Instagram and couldn’t wait to try them.

I bought one to roast and add to meals throughout the week, and another to experiment with. I’d heard of “pumpkin” breads made with other types of squash, and I was excited to create my own.

It turned out better than I could have possibly expected. My family members devoured their slices and instantly asked for seconds.

If you make this Cinnamon Delicata Squash Bread, I’d love to hear what you think. Leave a comment or share with me on Instagram. I hope you and your family love this recipe as much as mine does!

Cinnamon Delicata Squash Bread
 
Ingredients
  • 1 delicata squash
  • 1 egg
  • ¼ c. brown sugar
  • 2 tbsp olive oil
  • ½ c. all purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Topping:
  • 2 tbsp dark chocolate chips
  • ½ tbsp pepitas
Instructions
  1. Halve delicata squash and roast for 45 minutes at 375 ºF.
  2. Remove squash from oven, preheat oven to 350 ºF, and grease an 8x4 loaf pan.
  3. Remove skin, then mash squash in mixing bowl until smooth.
  4. Add egg, sugar, and olive oil to bowl. Mix until well combined.
  5. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt.
  6. Once dry ingredients are incorporated, pour batter into pan.
  7. Sprinkle chocolate chips and pepitas down the center of the loaf.
  8. Bake for 45 minutes.

 

If you like this recipe, you should also try:

Banana Baked Donuts

Blackberry Tahini Bread

Baked Apple Donuts

Undetectable Spinach Oatmeal

A few months ago, I posted my recipe for Undetectable Spinach Oatmeal on Instagram, and people went crazy for it. That’s what I love most about the food blogger/instagrammer community. I can share something delicious that most people in my life would consider weird and receive nothing but positivity.

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Of course, I love being able to share about feelings and struggles and real life on Instagram, but it’s also great to have people that get excited about cinnamon and peanut butter and (undetectable) spinach in oatmeal.

This stuff is so good, I absolutely HAD to rave about it. And now, nearly four months later, I have to rave about it again. These oats are sweet and creamy from the cinnamon and the peanut butter. Though I love the flavor of spinach, I’m happy to report that it is entirely absent from this dish. Plus, the texture of the spinach blends in perfectly with the oats. Hence the name: Undetectable Spinach Oatmeal. Classic cozy oats AND some extra veggies.

Originally, I’d thought this recipe was too simple to post on the blog, but recently I’ve realized that simple recipes are all really I want. Obviously, I can’t be sure that everyone else is in the same boat, but I think it’s safe to say that lots of other people want easy, delicious, nourishing food. And this oatmeal delivers just that.

Undetectable Spinach Oatmeal
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • ½ cup water
  • ¼ cup almond milk
  • ⅓ cup frozen spinach
  • ½ cup rolled oats
  • ½ tbsp peanut butter
  • ¼ tsp cinnamon
Instructions
  1. Combine almond milk and water in a small saucepan and bring to a boil.
  2. Add frozen spinach and lower heat to medium-low.
  3. Simmer until spinach is thawed.
  4. Add rolled oats to saucepan and cook over medium-low until oats absorb the liquid. (for me this takes about 5 minutes)
  5. Serve topped with peanut butter and cinnamon.

Recipes like Undetectable Spinach Oatmeal:

Tea-Infused Banana Bread Oatmeal

Latte-Style Oatmeal

Pecan Pie Oatmeal

Vegan “Sausage”

When I was eight years old, I was obsessed with the Animal Ark books- a series about the daughter of a veterinarian and all her animal friends. I yearned to be like her, surrounded by horses, kittens, goats, pigs, and puppies. Eventually I began to find it odd that I loved animals so much, yet still ate them.

My parents supported my decision to become vegetarian, and for about two months I stood my ground against bacon, burgers, and corn dogs. (I realize that doesn’t sound like I had great eating habits, but I promise my parents fed me veggies too!) Eventually, however, my resolve wore down, and little eight year old Katherine finally gave in to a turkey sausage one morning at breakfast.

vegansausage

In recent years, I have returned to a mostly plant-based lifestyle, and sausages are actually still one of the only meat dishes that I miss. I’ve read articles and heard stories about how much junk is actually put into sausage, but that doesn’t change the fact that eggs and turkey sausage tastes amazing.

Inspired by the warm, salty-sweet, comforting flavors of fall, I set out to create a vegan “sausage” that would satisfy all my breakfast cravings.

I wasn’t sure how the recipe would turn out, but these are so good I’ve started craving them for breakfast, lunch, AND dinner. Winner winner sausage dinner!

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Ingredients:

  • 2 cups sliced mushrooms
  • 1 small yellow onion, diced
  • 1/2 cup panko breadcrumbs (or sub favorite breadcrumbs)
  • Flax egg (optional, helps with binding)*
  • Marinade
    • 2 tbsp olive oil
    • 1 1/2 tsp soy sauce
    • 1 tsp maple syrup

Directions:

  1. Whisk together marinade ingredients.
  2. Place mushrooms in tupperware container and pour marinade over them. Shake gently, then place in the fridge. Marinate for at least an hour, but the longer you let the mushrooms sit, the more flavor they will absorb.
  3. Pour mushrooms and remaining marinade into sauté pan over high heat. Add onion and cook until onion pieces are soft and browned.
  4. Remove from heat and place in food processor with panko crumbs.
  5. Pulse until a smooth, sticky mixture forms. There will still be some chunks, but mixture should be moldable.
  6. Remove from food processor, and mix in flax egg using your hands.
  7. Mold mixture into “sausage” patties, each about 1 inch in diameter.
  8. Bake for 30 minutes at 350ºF.
  9. Remove from oven and allow to set for 15 minutes.

*Flax egg: 1 tsp flaxseed meal, 2 tsp water

Honey Walnut Granola Bars

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Recently, my family has been so busy we haven’t had time for much grocery shopping. Everyone has just been pulling together meals out of all the odds and ends in our fridge. Unfortunately, this business and lack of food have made it difficult for me to create new recipes. However, as necessity is the mother of invention, I’ve been trying to use the ingredients around the house to make foods I normally get at the grocery store.

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Normally, my pantry is stocked full of granola bars (Larabars, Kind bars, and RX bars are some of my favorites), but recently our supply has been in the low to nonexistent range. Yesterday I got home from school with one mission in mind: fix the granola bar stash. So with oats, nuts, and a little ingenuity, I set out to make a Larabar-esque creation of my own.

This bar satisfied my cravings (and my infamous sweet tooth) perfectly, even with only 2 grams of sugar per bar! Im so obsessed, I might not even buy granola bars on my next grocery store trip (which will hopefully be soon).

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Honey Walnut Granola Bars

Ingredients:

  • 1 cup rolled oats
  • 3/4 cup walnuts
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp honey (use agave to make vegan)
  • 1 tbsp coconut oil
  • 3-4 tbsp water

Directions:

  1. Combine oats, 1/2 cup walnuts, coconut flakes, honey, and coconut oil in food processor.
  2. Pulse until a fine crumb is formed.
  3. Scrape down sides of food processor, then pulse again, adding 1 tbsp of water at a time until the dough becomes sticky.
  4. Once the dough is thick and sticky, place it in a 8×8 baking pan lined with parchment paper. The dough only filled up 2/3 of my pan, but you could fill the whole pan if you want thinner bars.
  5. Place in the refrigerator to chill for at least an hour.

Honey Lemon Pancakes

I am officially a pancake convert. I’ve never been anti-pancake, per-say, but I am definitely someone who would choose waffles/avocado toast/yogurt and granola/oatmeal over pancakes every time. (Can you tell I’m a breakfast person?)

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Fortunately, this all changed when these slightly sweet, light, tender, perfect pancakes fell onto my plate, covered in a cascade of fresh, ripe, end of summer strawberries. They fit my checklist of a perfect pancake in every way. The nutty whole wheat flavor I love is definitely present, but somehow the pancakes still retain an airy tenderness. The pancakes are protein packed (12 grams for the recipe!), but without any of the odd flavor I find “protein pancakes” sometimes have. The honey-lemon flavor is subtle but essential, making these pancakes the perfect last hurrah for summer flavors.

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Considering I basically just wrote an ode to pancakes, I think it’s pretty obvious how much I adore them. These pancakes come together in no time, so while they are the quintessential slow, lazy weekend breakfast, I’m sure you could also whip some up when you want something special before work/school. And yes, I would absolutely wake up early to make these. They’re THAT GOOD.

If you do any one thing for yourself this weekend, it should definitely be making these pancakes (preferably in your bathrobe, while playing your favorite peaceful music/podcast, after sleeping in for a couple extra hours).

Honey Lemon Pancakes

Ingredients

  • 1 Egg
  • 2 tbs greek yogurt
  • 1 tsp lemon juice
  • ½ tsp honey
  • ¼ cup wheat flour
  • ½ tsp baking powder
  • 2 tbs sparkling water

Directions

  1. Combine egg and yogurt in a small bowl and mix until smooth and custard-like in appearance.
  2. Add in lemon juice and honey, then stir until incorporated completely.
  3. Gently fold in flour until mixture is smooth and uniform.
  4. Combine sparkling water and baking soda in a separate bowl. Once the mixture begins to fizz, stir it into the pancake batter.
  5. Set greased pan over high heat
  6. After about 30 seconds, begin adding ¼ cup batter to pan until all the batter has been used. (Should make four medium sized pancakes)
  7. Cloak with strawberries, drizzle with syrup, and enjoy!

Now that my love for pancakes has been activated, I’d love to hear all your favorite recipes! And if you make these, I’d love to hear about that too! Basically, just share all your pancake adventures with me on  Instagram or in the comments. Have a great weekend <3