My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

For the latest details be sure to check my book page!  

                               

Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Monday
Mar282011

creamy dreamy

I’m definitely hooked on cooking my oats with water or water + almond milk.  I can’t get over how delicious and strong the oat flavor is.  By strong, I do not mean harsh.  It’s very smooth, nutty + slightly sweet.  I absolutely love it and am not missing my 1tsp of cinnamon I was dumping in it before.  I’m also much preferring the banana on top, rather than mixed in. 

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Today I made steel cut oats, with half water + half almond milk.  Steel cut oats are such a fun change of pace.  They take a bit longer to cook, but have a fabulous texture.  Crunchy + creamy…a breakfast dream!

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Simple Steel Cut Oats [serves 1]

  • 6T steel cut oats
  • 3/4c water
  • 1c unsweetened almond milk
  1. Combine ingredients into a pot and bring to boil.
  2. Stir + reduce heat to simmer, stirring occasionally, until desired consistency is met. ~12-18min

Toppings:

This mini pie dish was scraped clean.  You’ve gotta try the water/milk only cooking method.  Obsessed!

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I’m trying to make time this week, to stock up on some staples, while we’re without a kitchen at the new house.  We move on Saturday, but most likely won’t be in full-working kitchen mode, until the 2nd week [or so] of April.

I was already running low on nut butters, even though I made 2 batches last week!  I did give about half of the nut butter to friends though.  One of my favorite nut butters, also one of the simplest, was my salt kissed cashew butter.

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I wanted to make that again, but with a sweet twist.  I’m totally loving the local, raw clover honey I picked up a few weeks ago.  Honey perfection!

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Back-lit photo love.(6 of 15)

cashews + honey + salt + vanilla

That’s all you need! 

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Salted Honey Cashew Butter

  • 2c raw cashews
  • 3T honey
  • 1/4-1/2t fine grain sea salt
  • 1/2t vanilla extract
  1. Preheat oven to 325*
  2. Line a pan with parchment paper.  Trust me, you want to do this.  Do not use wax paper or foil.
  3. Spread cashews on the pan and toss with honey.
  4. Spread into a single layer on the pan and roast for about 15min.
  5. Turn once or twice, while cooking, and remove when golden brown.
  6. Let cool no more than 5min.
  7. Scrape into your food processor and turn on.
  8. Process + scrape as needed until buttery.  ~12-15min
  9. Add in salt + vanilla and process again until smooth.

*This took quite a long time to process because of the sticky honey.  If it’s been 15min and it’s still not smooth, you can add 1/2-1T of oil to help smooth it out.  This nut butter was very thick, but creamy + smooth.

*I use an 11c food processor.  If you have a 7c, I would not process more than 1.5c of nuts.

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This almost tasted like sugar cookie dough or chocolate chip cookie dough without the chocolate chips. 

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Love the sweet + salty contrast with a delicious thick texture.

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To stock up even more, I made my all-time favorite nut butter.  I haven’t made this in months! 

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This is my Roasted Maple Cinnamon Almond Butter.  I think this has been my “most made” recipe by YOU guys! 

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I forgot just how delicious it is!

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My next-in-line favorites are as follows:

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My food processor is my favorite kitchen tool.  Yes, I love it more than my Vita-Mix.  Shhh, don’t tell! 

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There wasn’t much to do at the house today, so I stayed home and got a HUGE to-do list 85% done.  I also hit the gym and lifted legs.  I’ve been working out about 4/5 times per week, instead of 5/6.  It’s been really important for me to de-stress by working out.  It’s not always convenient to fit it in the schedule right now, but I feel so much better when I do.  Like I’ve mentioned a few times, my appetite has increased from all the extra movement, so I’ve definitely been eating more.  I haven’t been to the pool in over a week, but will get back to that once we’re moved in.  The rental house is about 50% packed.  I just started the kitchen, which is always the hardest.  I’m so excited that we won’t be packing again for quite some time!  Back to painting tomorrow.  The kitchen drywall + a few other patches are complete, so it’s time to get busy.  Crunch time!!

Recipe page is updated!!

Ashley

Monday
Mar282011

a dinner pancake

Another full day at the house and things are really progressing!  We got three more windows in, which only leaves 4 more to go.  The dry-wall patching should be done tomorrow, which means I can start painting the kitchen Tuesday.  The end is in sight!  Sort of…we already have a list of things we want to do this spring + summer.  I’ll also be working on getting the interior all spiffed up with little projects here + there.  It’s still a bit weird that we finally own a house.  I’m not sure when it will really sink in!  Maybe when we’re not moving out of it 8 months later! :)

It was a buckwheat bake breakfast kind of weekend.

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They’re especially perfect for days spent at the house because they keep me full for so long.  My appetite has been raging lately!  I haven’t been sitting at the computer nearly as much and have added a lot of carrying, painting, building, cleaning, and moving around to my daily routine. 

This buckwheat bake, with blueberry + carob, hit the spot!

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I randomly grabbed a head of cabbage the other day, because they were on sale for St. Patrick’s Day.  I wasn’t sure what to do with it, but then remembered a recipe from 101 Cookbooks that I have made many times.  It’s called, Japanese Pizza, but doesn’t really resemble pizza in any way.  I wanted to try making this gluten free, since wheat flour doesn’t seem to be agreeing with me.

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I decided to try freshly ground [in my blender] millet flour because I thought the mellow flavor would work really well with this dish.  It’s like a giant egg-pancake of sorts, made with cabbage, leeks, flour + eggs.

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It’s a simple + delicious side dish, that can be flavored any way you like.  The topping choices are endless as well.

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This was my favorite version to date and the millet flour worked perfectly!  I also added ground flax for a little more binding power.  I’m not sure if a vegan version would work with this or not, because the eggs are crucial in holding everything together.

Topped with avocado + feta this is quite nutritious!

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Cabbage Leek Pancake adapted from 101 Cookbooks

  • 2c shredded cabbage
  • 1c chopped leeks
  • 1 garlic clove, minced
  • 2/3c millet flour
  • 1T high heat oil
  • 2 eggs, whisked
  • 1.5T ground flax meal
  • 1/2t sea salt
  • black pepper
  • sprinkle of smoked paprika [optional]
  1. Heat a 12” skillet over medium heat with 1T oil.
  2. Combine cabbage, leeks, garlic, flax, smoked paprika [~1/4t], salt + pepper in a large bowl.
  3. Toss with flour until coated.
  4. Stir in whisked eggs, until thoroughly coated.
  5. Empty the mixture into the skillet and flatten into a pancake with a flat spatula.  It should be about 1/4” thick.  Make sure to pat it down well and push the edges in, to ensure that it holds together.
  6. Heat for about 5min, until golden brown.
  7. Once golden, loosen the edges and slide onto a large plate from the skillet.  Put another large plate face down over top, hold the plates together and flip over.  The raw side will now be facing down. 
  8. Slide the pancake back into the pan, raw side down and pat down with the spatula.
  9. Cook for another 3-5min until golden brown.
  10. Slide onto a cutting board and cut into triangles and serve with toppings.

*If using a stainless steal pan [which is what I used] be very careful when loosening the edges.

**You can make 4 smaller pancakes if you don’t want to deal with cooking + flipping the 1 large pancake.  It’s a little tricky!

Topping Ideas:

cheese, avocado, toasted almonds, smoked paprika, beans, salsa, pasta sauce

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I love the texture of this and the mild but delicious flavor.  You could definitely make a meal out of this by adding beans, tempeh or tofu on top.  I plan on eating the leftovers with black beans, salsa, cheese + avocado. 

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Long day.

Long weekend.

Feeling good!

Feeling excited.

Feeling like I need to get to bed.

Goooodnight!

Ashley