Spiced Tatume Squash Bread


FullSizeRender.jpg

US:

This weekend was a Halloween/autumn extravaganza: we hosted a pumpkin carving and cookie decorating party with family, we decorated for Halloween and continued planting our fall garden. It’s so much fun to get ready for  Halloween with H; the weekend certainly left us with an insatiable appetite for all things fall: soups, breads hearty salads and ciders. 

Although we love (LOVE) pumpkin, especially this time of year, but we still had some tatume squash from our late summer harvest. We were cutting it close and needed to use it ASAP. It’s especially heartbreaking to compost food you’ve painstakingly grown. 

Tatume squash is a mild squash, almost akin to spaghetti and is great in a number of things. We had two medium-sized tatumes left and something sweet with quintessential fall spices sounded delicious. Tatume goes by a number of names but is readily available at most farmer’s markets, or if you’re looking a fun addition to your garden it’s easy to grow and produces gorgeous medium-size squashes. 

We love sweets of any kind around here but we especially love a quick bread that pairs perfectly with morning coffee or chai, especially when we have friends or family visiting. 

 

BREAD INGREDIENTS  

3 eggs  

1 cup granulated sugar 

1 cup brown sugar 

1 cup oil

1 TBS vanilla extract  

3 1/2 cups tatume squash; baked,  peeled and de-seeded (approximately 2 medium-sized Tatumes)

3 cups + 3 TBS all purpose flour 

2 tsp cinnamon  

1/2 tsp cardamom  

1/2 tsp ground nutmeg  

1/4 tsp ground ginger  

1/4 tsp allspice  

1/2 tsp baking powder  

1 tsp salt  

1 tsp baking soda  

 

CRUMG TOPPING INGREDIENTS

1 stick unsalted butter, softened 

1 cup all purpose flour

1 cup brown sugar

1 tsp cinnamon  

1/4 tsp cardamom

1/4 tsp allspice  

1/4 tsp ground nutmeg 

 

DIRECTIONS

1. Preheat oven to 375 and lightly grease bundt pan and set aside. 

2. Add all bread ingredients one at a time (in order) to mixer and mix until combined, 3-5 minutes. Scrape down sides as needed. *Note: batter may have small clumps or pieces of squash, which is fine.  

3. In a separate bowl, add sugar, spices and flour and stir until combined. Cut butter into pieces and add to flour mixture with fingers, forming pea-size crumbs. Set aside. 

4. Pour batter into pan and sprinkle with crumb topping. 

5. Bake bread for 45 minutes or until toothpick inserted comes out clean. Let cool for 25 minutes. Loosen sides of cake, place plate on top of pan and flip pan and plate over. 

 

NOTES

*You can use 2 loaf pans instead of a bundt pan. 

 *Substitute pumpkin, zucchini or butternut for tatume. 

 

With love,

 

George, Tov & Hendrix

 

Fat Balls

FullSizeRender.jpg

We know, we know the name is hilarious. But trust us, these are amazing. The original recipe came from one of our favorite healthy living/eating IG afficianados, Lee From America. She shares and talks about her fat balls a lot and they looked amazing. They also seemed like a great substitute for evening sweets because let's face it, sugar cravings post-dinner are the WORST. 

We made a few adjustments from the original recipe but the recipe is so amazing few things need to be changed. We added more cacao, some vanilla extract, an extra date and a touch more almond milk. We also added a few tips that make this sticky and nutty dough a little more manageable. 

We wre also a little fat ball crazy and used the leftover bits in our collagen matcha smoothie (coming soon to the blog). And as recommended, we tried a fat ball with a dollop of coconut yogurt and it was delightful. 

 

With love, 

Tov, George and Hendrix  

 

Fat Balls

1 cup shredded coconut  + more for rolling 

1/2 cup chopped cashews

1/2 cup chopped almonds  

1/4 cup hemp seeds 

1/4 cup sunflower seeds

3 TBS cacao nibs

2-4 dates (we used 3)  

1/4 cup coconut butter  

1/2 cup unrefined coconut oil  

1/3 + 2 tablespoons almond milk

1 tsp cinnamon 

2 tsp vanilla extract

Parchment paper  

1. Add all ingredients to blender or food processor and mix until wet dough forms. Scrape down sides and stir as needed to ensure all ingredients are incorporated. Pulse or blend for approximately 3-6 minutes depending upon appliance used and consistency desired. Note: we like a few small pieces of the nuts and cacao so ours wasn't completely smooth. 

2. Place a piece of parchment on plate and scoop out dough with a cookie scooper. Form into balls and place on parchment. Note: if the dough is too sticky, place coconut shreds in your hand before rolling or on parchment to absorb [some of the] wetness and stickiness. 

3. Place balls in the freezer for approximately 10 minutes to allow balls to solidify, or place in fridge for 30 minutes if you plan on eating or sharing immediately. Note: If you plan on eating these throughout the week, store in an airtight container in the fridge or freeze in an airtight container and defrost individually. 

Makes 9, 2.5-ounce balls.  

 

 

Pea Pesto

FullSizeRender.jpg

US:

Every Monday we make something at the house. Before our sugar strike (more on that later), the day was spent baking something sweet.  Fifteen days in and we are replacing our favorite sweets with end of summer recipes that we love; trying our best to use up the last of the garden goodies and get creative with some grains, seeds and legumes we've neglected. It was a hectic weekend for us and I have a penchant for quick and healthful dinner following a hectic day or weekend.

We are suckers for pasta around here and eat some variation at least once per week, so we usually whip up a batch of tomato sauce with tomatoes from the garden. We wanted and needed a break from our weekly red sauce, so we are trading our traditional red sauce for a pea pesto without nuts.

Normally, we love some sort of nut in our pesto but skipping then means we can avoid another trip to the grocery store and use what we have in the fridge and pantry. The addition of peas and parsley makes for a bright and vibrant pesto. Save the leftovers for a fun addition to avocado toast, roasted potatoes or pesto scrambled eggs-- all of which are Carter approved.

With love,

Toviah, George and Hendrix

P.S.

We are pairing our pesto with rigatoni, oven roasted tomatoes, shrimp and peas. 

Pea Pesto

4 oz. basil leaves

1/4-1/2 cup olive oil

1/2 cup fresh or frozen peas 

1/2 cup shredded or grated Parmesan 

1/2 lemon, juiced

2 TBS parsley

1 TBS water 

Salt, to taste

Pepper, to taste 

Add basil, please, cheese, lemon, parsley, water and 1/4 cup olive oil to blender. Blend until incorporated, push down sides of blender and drizzle in remaining olive oil until smooth. Add salt and pepper, to taste.

Notes:

After adding 1/4 cup of olive oil, it's best to drizzle in remaining olive oil. Depending upon consistency and desired taste, add a full 1/2 cup or slightly less.

Blend less or more depending upon consistency preference. A more rustic texture is great for veggies or meat. 

Source: http://www.ten6twelve.com