Winter Roasted Vegetables with Lemon Extra Virgin Olive Oil Dressing

This post is sponsored by Olive Oils from Spain.

While I can't say I've had too many (or any at all) real cravings during my pregnancy, I will say fall and wintery foods have really been speaking to me. They're so comforting and satiating right now, and easy to prepare in many simple ways as I'll be showing you today.

I've used olive oil as one of the sole oils in my kitchen for years now. And while I've heard and read about the numerous health benefits of regular consumption of this oil, I had never done much research into the many geographic locations it's produced in and distributed from. I had no idea Spain is the largest producer of olive oil and organic extra virgin olive oil in the world. This is largely due to the climate being particularly ideal for olive growing in this country. Spain also invests the most R+D when it comes to their olive oils, in comparison to all other olive oil producing countries combined. 

In today’s recipe, the combination of creamy, nutty delicata squash with crisped fingerling potatoes and brussels sprouts work so well together. The pine nuts also add just the right amount of richness and crunch. I created a simple and light dressing to drizzle overtop with grated garlic, olive oil and lemon. The dressing adds a little pop and helps meld all of the ingredients together, especially with the herb flavors infused into the vegetables during the roasting process. I could seriously eat this for days on end.

I utilized the olive oil for the roasting but also in the 3-ingredient dressing you'll drizzle on top at the end. It's the cold-pressed, extra virgin olive oil that feeds our bodies with the highest dose of health benefits (from the polyphenol content). Regular olive oil consumption has been heavily studied and linked to health benefits like, cardiovascular, anti-inflammatory, digestive, cognitive, and many others. The key to getting the most out of your olive oil, is making sure it is of the highest and purest quality. So, it is important to do a little research before grabbing any bottle off the store shelf.

Disclaimer: Please consult your health care provider when making any dietary changes.

To check out the recipe details, head on over to the Olive Oils from Spain blog. 

Hope you enjoy this cozy, comforting recipe as much as we did! And Happy Thanksgiving week!

The full recipe can be found HERE!

Ashley

Today's post is sponsored by Olive Oils from Spain, and I received compensation for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! 

Chocolate Cinnamon Cake with Sweet Pecan Glaze

If you've already consumed a few too many cookies and/or slices of pie, I've got you covered with this chocolate cinnamon cake with sweet pecan glaze. It's everything you've ever wanted in a holiday dessert!

This post is sponsored by Bob's Red Mill.

I feel like cake totally takes the backseat during the holiday season. Why is that? Maybe they look weird without birthday candles? Maybe people find more comfort in cookies and pies and fruitcake (<-- joke)? Maybe cake feels somewhat too perfect for this season with it's crisp, frosted edges? 

Whatever the reason may be, I've tried to solve them all with this cake. It has an extra dose of comfort from the cinnamon and molasses. It also gives off a bit more rustic + casual feel with its 1-layer, glaze-topped presentation. 

Word to the wise. If any dessert you make turns out a bit messier than expected, calling it "rustic" makes everything okay. 

In this cake you'll find a few of my very favorite gluten-free flours from Bob's Red Mill. I've been using their flours for longer than I can remember. I still can't get over the variety of flours they have and how many of them are gluten-free. The quality of their products never disappoint, and I kind of have a thing for their displays in stores. It must be the architect/designer in me, but the grid of BRM bags stacked on shelf after shelf always makes me way too excited.

Sorghum flour is one I've been experimenting with lately, as it helps add a lighter texture to gluten-free baked goods. I love the nuttiness from the almond flour and also the moisture and richness it adds to this cake and other baked goods. Oat flour rounds this group out, adding even more nutty flavor with a hint of sweetness. 

And now for the topping. Can we just take a moment here?

It pretty much tastes like a caramel glaze, thanks to the out of control amazing flavor from coconut sugar. Have you tried coconut sugar yet? If not, you must!

This topping comes together in just a few minutes and is way easier to pour all over top than it is to frost a cake.

Plus it's warm.

And crunchy.

And it would be good as a topping on basically anything. 

Or eaten with a spoon.

Print Recipe!

heavily adapted from Lindsey + Sarah

CHOCOLATE CINNAMON CAKE WITH SWEET PECAN GLAZE

gluten-free, dairy-free // yields 8 slices

for the cake:

• 1/2 cup + 1 tablespoon coconut sugar
• 1/3 cup sorghum flour
• 1/3 cup gluten-free oat flour
• 1/3 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 large eggs
• 3/4 cup + 1 tablespoon light (canned) coconut milk
• 1/4 cup unrefined coconut oil, melted
• 2 tablespoons blackstrap molasses

for the glaze:

• 1/2 cup chopped pecans
• 1/2 cup powdered coconut sugar (see notes for instructions)
• 3 tablespoons unsweetened almond milk
• 1/4 teaspoon cinnamon
• pinch of salt

Preheat your oven to 350° and thoroughly grease an 8-inch round pan with coconut oil.

Stir all dry cake ingredients in a large mixing bowl, until no clumps remain from the coconut sugar. In a medium bowl whisk the eggs then whisk in the milk. Add the molasses to the melted coconut oil then pour into the milk mixture and whisk to combine. Pour into the flour mixture and whisk until you no longer see dry flour. Pour into the pan and place in the oven for 45-55min, until a toothpick comes out nearly clean (it should feel slightly sticky).

Let cool in the pan for 30 minutes. Slide a thin spatula around the edge of the pan and gently nudge the cake with your spatula in a few places to loosen. Place a hand gently on the top of the cake and flip to release. Gently place upright on a cooling rack until fully cooled.

While the cake cools, place pecans in a dry pan over medium heat. Toast for about 6-8 minutes until fragrant and just starting to brown. Stir frequently. Remove nuts from heat.

Just before serving place nuts back in the pan over low heat. Stir the milk, powdered coconut sugar, cinnamon, and salt in a small bowl until smooth. Pour into the pan with the nuts and stir until heated through. Slice cake on a large plate and pour the glaze overtop and serve immediately. Or, slice cake and serve with glaze on the side.

Notes:

I used Bob's Red Mill coconut sugar, sorghum flour, GF oat flour, and almond flour in this recipe.

To make powdered coconut sugar: Place 1 cup coconut sugar + 1 tablespoon arrowroot starch (or cornstarch) in your blender. Blend on low working to high until powdery. Scrape corners and bottom of blender and blend again if needed.

Feel free to leave the cinnamon out if desired and sub honey instead of blackstrap molasses for a more traditional chocolate cake flavor. You can also use refined coconut oil if you'd like zero coconut flavor.

Happy Friday!

Cake me.

Ashley

Today’s post is sponsored by Bob's Red Mill. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it. I truly appreciate your continued support!