The original recipe calls for ghee instead of butter. If you don’t have any on hand, butter works just as well. Let’s be honest: anything fried in butter is tasty. This is a good snack, dessert, or breakfast topping (a nice alternative to the peaches in the Creamy coconut breakfast barley). It is a fall recipe because of its warming qualities but good any time you crave something sweet.
- 2 tsp butter or ghee
- 1/2 tsp sweet spice mix*
- 1 large apple, cored and sliced (you also try peaches or nectarines)
- 1 tbsp raisins or chopped figs (optional)
Warm the butter and spice mix in a frying pan on medium head. Add the apple slices to the pan and stir to coat. Fry for about 2-3 minutes, stirring. Add a tablespoon or two of water to keep the apples from sticking, and pan fry for anther 2-3 minutes, until tender. If using raisins or figs, add with the water.
Transfer to a bowl and enjoy as is, or add to any breakfast oatmeal or barley as a topping.
Some fried nectarines. I would never have thought warm fruit was good but it’s perfect on cool days.
*sweet spice mix: I make this ahead of time and have on hand. Mix 2 tbsp cinnamon powder, 2 tbsp ginger powder, and 1 tbsp cardamom powder. Store in an airtight container (an 8 oz canning jar works great!).
A delicious summertime breakfast adapted from The Everyday Ayurveda Cookbook. It would be good any time but it has cooling elements to beat the heat, and peach season is short, so take advantage when they are available! In ayurveda, barley is a cooling diuretic and an ideal grain for kapha (the element that governs the body or holds cells together) that is a good source of fiber and good for your intestines.
- 1/2 C pearled barley
- 2-1/2 C water
- 1 peach, pitted and sliced
- 2 tsp coconut oil
- 1-2 pinches of cardamom
- 1/2 C coconut milk
Rinse barley in sieve or collander. Add to a small pot with the water, bring to a boil, reduce heat and cover, cooking for about 25 minutes or until water is absorbed and barley is soft.
While the barley is cooking, heat the coconut oil in a small pan over low heat. Add the peace slices and a pinch of cardamom, and saute until the edges brown slightly.
Add the peach slices (keep some whole for the top if you wish) and coconut milk to the barley, and water if you need it, and blend with a hand blender. Process until smooth and creamy. Pour into bowls, top with sauteed peaches, and enjoy!
An easy-to-make snack for picnics, travel, or any time! You can change up the vegetable used in this recipe (think grated carrot, zucchini, red onion, parsnip instead of the sweet potato).
- 7 Tbsp butter (preferably unsalted)
- 3 C rolled oats (quick oats, but not instant)
- 2-1/2 C grated cheese
- 2 eggs, beaten
- 1 C mashed sweet potato
Preheat oven to 350 and lightly grease a square or jelly roll pan.
Melt the butter in a small pan over low heat. Remove the pan from the heat and combine all the ingredients in it; mix well. Press the mixture into the pan and bake for 20 minutes until golden brown.
Allow to cool in the pan for about 5 minutes, then cut into slices, and cool on a wire rack.
These were always my favourite muffins to buy at the store, so I’m thrilled to have found this recipe, and only which I’d found it sooner! Tasty and healthy, and perfect for new moms, babes just starting solids, or toddlers (my toddler has approved them!) with their moist and springy texture.
- 2 eggs, beaten
- 1/2 C canola oil
- 1 tsp vanilla extract
- 1-1/2 C almond flour
- 2-1/2 tsp baking powder
- 1 large or 2 medium carrots, grated
- 2 apples, peeled and grated
- 1/3 C dates, finely chopped
- 1/2 C dried coconut
- 1/2 C pecans or walnuts, ground or finely chop
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
Preheat the oven to 350 and line a muffin tin with paper liners.
Put the eggs, oil, and vanilla into a bowl and mix well. In a separate bowl, sift the flour and baking powder, and then add the carrots, apples, dates, coconut, nuts, and spices. Stir briefly, then make a well in the centre. Add the egg mixture and fold together lightly.
Spoon the mixture into the muffin tray and bake for 25-30 minutes (I find my gas stove takes longer than most recipes recommend, so check your muffins around 15-20 minutes). Bake until golden brown and “springy,” then remove and allow to cool for a few minutes before turning out or eating.
One of my new favourite, go-to recipes. I’ve adapted it from a great Ayurvedic cookbook my husband gave me as a birthday present. This hits the sweet tooth spot! It’s also handy because you can make it the night before, and it’s perfect if you have to rush out the door in the morning or if you need something right away – but it doesn’t compromise on taste. I’ve included a couple different variations at the bottom: you can replace the fruit, nuts, and spices with almost anything that suits you.
- 1/3 C oats
- 3 figs, quartered
- 1 tsp pure maple syrup
- 2 tsp walnuts, finely chopped (I run a bunch through a blender to keep on hand)
- 2/3 C vanilla almond milk
- 1/8 tsp cardamom
Place all ingredients in an 8 oz canning jar. Cover tightly with its lid and give it a shake before putting in the fridge overnight. Serve at room temperature.
Replace figs with a handful of frozen or fresh blueberries.
Replace figs with 4 dried apricots, quartered, and replace cardamom with cinnamon.