cinnamon bread biscuits + honey butter

The instant I polished off 1/4 of the Irish Soda Bread from last week, I had an idea.

With it’s crunchy exterior and doughy, bread-like interior, it was very similar to a hearty drop biscuit.

That only meant one thing.

Time to dwarf this loaf into 12 mini bread biscuits.

And pack them with cinnamon.

And who doesn’t like things mini-sized?  I happen to be obsessed with miniature versions of anything.

mini spoons…mini jars…espresso cups…baby shoes… 

You get the idea.

But not the little baby corns you commonly find in stir fry!  Thosefreak me out.  Right mom?

And technically, when I say these are mini-sized they really aren’t.  In comparison to the full size loaf, yes.  But they are about standard biscuit size.

I adapted the original recipe using oat flour instead of quiona flour, raw honey instead of sugar, swapping out half of the milk for ricotta cheese, and adding cinnamon + vanilla.

I switched to oat flour instead of quinoa flour to give them a more mellow flavor.  They are just slightly sweet and can be classified as a hearty breakfast item or snack.

Their texture is a cross between quick bread and a hearty biscuit.  Do not think fluffy, pull-apart biscuit.  These are not those. 

But, like biscuits, they are perfect for hosting a multitude of toppings.

Like cinnamon honey butter.

Now we’re talking.

Cinnamon Bread Biscuits 

gluten-free // yields 10-12 // adapted from La Tartine Gourmande, Irish Soda Bread

• 1 cup GF oat flour
• 1 cup millet flour
• 2/3 cup sweet rice flour
• 1/2 cup milk
• 1/2 cup whole milk ricotta cheese
• 1/4 cup raw honey
• 1 large egg
• 2.5 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xantham gum
• 1/2 teaspoon salt

1. Preheat your oven to 450* and line two large baking sheets with parchment paper.
2. In a bowl, whisk together the egg, ricotta, milk, honey, and vanilla.
3. In another bowl, sift the flours together and stir in the cinnamon, baking powder, baking soda, xantham gum, and salt.
4. Make a well in the center of the dry ingredients.
5. Pour in the wet ingredients and mix together with a wooden spoon.
6. Mix until just combined.  Avoid over-stirring. 
7. Scoop + plop about 1/3 cup of the dough onto the pan.  They should be about 1 1/2 - 2 inches in height.  Leave 3 inches in between each biscuit.
8. Bake at 450* for 5 minutes, then turn down to 350* for 14-16min.  Switch the pans to different racks 1/2 way through.  When done, they should be golden brown, firm to the touch, and a toothpick should come out clean.
9. Best if served warm.  Let cool completely before storing in a sealed container. 

notes: The dough should be very thick and not pourable [check the first photo].  When scooped onto the pan it should hold form but still be moist.  If it’s too wet, start by adding 1T oat flour at a time.  If too dry, add more milk, slowly.  Quinoa flour or buckwheat flour can be subbed for oat flour.  These are easy to reheat by cutting in half and placing in a pan over medium heat for a 2-3min per side.

Cinnamon Honey Butter

• 3 Tablespoons butter, softened
• 1/2 Tablespoon raw honey
• 1/4 teaspoon cinnamon

1. Whip together until soft and creamy.
2. Store covered in the fridge.

notes: Sub unrefined coconut oil or cream cheese instead of butter, if desired.

Mixed up and ready to eat in no time.

These are a must have for the weekend.

Ashley

avocado pudding, two ways

I am addicted to this recipe.

I’ve been buying avocados by the half dozen and making this at least twice a week.

My first spotting of avocado pudding was over on Gena’s blog, Choosing Raw.  I couldn’t get over how smooth and creamy it looked.  Skeptically, I made it and was blown away.  As of two weeks ago, it had been about a year since my last batch.  Why, why, whyyy?

Once again I’m hooked, but this time it’s going to last.  The addiction, not the pudding.  The pudding won’t last you very long.  Trust me.

I’m going to interrupt again for a little photography comparison.  I’ve been taking a lot of photos without the light bounce lately.  It creates a photo with more shadow + contrast.  I go back and forth on which type of photo I favor.  It really depends on what’s being shot.

[left – no light bounce : right – light bounce to the right with light coming in from the left]

For the examples above + below, I prefer the two left photos without the light bounce.  The shadows give the photo a more dramatic feel and help to define the edges.  It gives the photo a bit more of a realistic quality.

Sometimes I’ll go weeks using my light bounce 100% of the time.  Right now, I’m definitely on a no-light-bounce kick.  Again, it kind of depends what you’re shooting.  Taking a few photos with and without is great when you’re learning.  Sometimes it’s hard to tell which look best until you open them up on your computer.

Back to the pudding.

I have two recipes to share.  Both extremely simple.  Both better than my original.

The green pudding you see above is literally avocado + banana.  That’s it! 

The one you see below adds unsweetened cocoa powder and just a few other ingredients.

PRINT this!

Avocado Banana Pudding

vegan, gluten-free // serves 2-4

Both recipes were inspired by inspired by Gena’s Raw Chocolate Avocado Pudding

• 2 avocados, ripe
• 2 medium bananas, ripe

1. In a food processor, combine ingredients and process until smooth.  Scrape down the sides of bowl as necessary.
2. Refrigerate until ready to serve.
3. Store in a sealed container and eat that day. [you may notice browning from both the avo + banana if you leave it longer than 1 day]

Chocolate Avocado Banana Pudding

vegan, gluten-free // serves 2-4

• 2 avocados, ripe
• 2 medium bananas, ripe
• 6-8 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1.5 scoops Raw protein powder [optional]

1. In a food processor, combine the avocado + banana and process until smooth.  Scrape down the sides of bowl as necessary.
2. Add the cocoa powder, vanilla, cinnamon, and protein powder [if using].  Process again until smooth. 
3. Refrigerate until ready to serve and add any topping you like.
4. Store in a sealed container and eat within 2-3 days.

notes:  This has the consistency of a thick pudding, but is not similar to chocolate pudding from a box.  If you want a thinner consistency, add your favorite milk, starting with 1Tablespoon at a time.  Do not use frozen bananas.  The riper the banana, the sweeter and stronger the flavor will be.  Your avocados should be slightly soft to the touch but not mushy, hard, or watery when cut.  If you don’t like banana, feel free to sub in a squash puree [drained of excess liquid].  Add honey or maple syrup if desired.  An immersion blender should also work for this.

So rich.

So smooth + creamy.

Easily eaten any time of day.

I’ve been out of bananas 4 days and my avocados are feeling lonely.  A definite problem.

And while we’re on the topic of avocados, you must watch this awesome stop-motion film.  I found it on the website SHFT, which I’m currently loving.

Ashley

p.s. Thanks for all the tips on where to find seeds!!