TURMERIC & CANDIED GINGER ICE CREAM (Dairy-free)

Ever since visiting California over the holidays, I've been obsessed with fresh turmeric root in any and all forms.  My parents got me hooked after following in their turmeric-green smoothie (how LA is that?) footsteps.  It took me a while, but I finally found a source in my neighborhood and now - it goes in everything. Even, ice cream.

Leave it to me to develop an ice-cream-making addiction in the dead of a (literal) frozen NYC Winter.  Whether it's the most rational of activities in this weather, you'll have to decide, but it couldn't be a more warming flavor. Turmeric and ice cream is a match made in heaven, and if you're lusting over the root like I am, you will die for this vibrant dessert.

TURMERIC & CANDIED GINGER ICE CREAM (Vegan & Gluten-free) SERVES 6-8

Adapted from Golubka Kitchen

• 2 (15oz) full-fat cans coconut milk
• 1 tablespoon arrowroot powder (or 1/2 tsp. xantham gum)
• 1/2 cup maple syrup
• 2 inch peeled knob of ginger + 1/4 cup grated ginger
• 2 inch peeled knob of turmeric + 1/4 cup grated turmeric
• 1/3 cup finely chopped crystallized ginger
• Pinch of sea salt

In a bowl, whisk together 1/4 cup of coconut milk with arrowroot powder to form a thick slurry, set aside.  Heat the rest of coconut milk, maple syrup, ginger knob, turmeric knob & grated turmeric in a small saucepan.  Bring to low boil then cover and let infuse until cool. 

Strain the ginger & turmeric through a fine mesh sieve, then return to saucepan and whisk in the slurry until smooth.  Remove from heat, then mix in sea salt and grated & crystallized ginger.  Let the mixture cool completely, then refrigerate overnight or 5-6 hours before adding to your ice cream maker.  Use as brand directs or about 25-30 minutes.  Store in a glass tupperware container or loaf pan.  

CREAMY PUMPKIN OAT BRAN

Oat bran may sound like the healthy and responsible choice in the morning, but that doesn’t mean it can’t be delicious!  It’s all about the add-ins and in the fall & winter months, the options are really endless.  I love my oatmeal, oat bran, etc. with tons of warm spices and something special like pumpkin puree or apple butter.  It takes an otherwise average breakfast and turns it into something that feels like a treat.  

CREAMY PUMPKIN OAT BRAN PORRIDGE (Gluten-free, Vegan) Serves 2

• 1 cup hemp or almond milk
• 1 cup water
• 1/4 teaspoon sea salt
• 2/3 cup oat bran (gluten-free)
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger, ground
• freshly grated nutmeg

Add almond/hempmilk, water and sea salt to a medium saucepan.  Bring to a boil, then whisk in oat bran very slowly, making sure there are no lumps. 

 Cook over medium heat for 2 more minutes, then remove from heat and cover for 2-3 minutes.

Then, stir in pumpkin puree, maple syrup, coconut oil and spices.  Serve immediately with additional coconut oil and spices to top.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL

I'm definitely one for a savory breakfast (eggs, avocado toast, etc), but as soon as it starts to get cooler, I crave a sweet one now and then.  With apple season in full effect, I know a lot of us are trying to get rid of apples in as many recipes as possible.  This breakfast cake goes great with any fruit, but seasonal apples are a winner. It's perfectly sweet and nutty with the most delicious oat topping.  It's somewhere in between a light dessert and breakfast, but either way - I promise you'll enjoy it.

SPICED APPLE BREAKFAST CAKE WITH OAT STREUSEL (gluten-free) serves 6

• 3/4 cup almond flour or meal
• 1/4 cup cornmeal
• 2 tablespoons tapioca flour
• 3/4 cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 5 tablespoons butter, melted & cooled
• 1 teaspoon vanilla
• 2 large eggs
• 2 tablespoons almond milk
• 2 large apples (honeycrisp or granny smith, or your preference), peeled and cut into small cubes
• 1/2 teaspoon cinnamon
• freshly ground nutmeg to taste

TOPPING:

• 1/2 cup gluten-free oats
• 1/3 cup walnuts, chopped
• 1 taplespoon maple syrup
• 1 teaspoon butter
• 1/4 teaspoon cinnamon
• Sprinkle of sea salt
• Raw sugar, to top

Preheat oven to 350 degrees. 

Whisk together first six ingredients in a large mixing bowl.  In separate mixing bowl, mix together butter, vanilla, eggs, almond milk, cinnamon, nutmeg and apples.  Slowly mix in the dry ingredients to the wet, adding a little at a time until all is well-combined without lumps.  

Pour cake batter into a greased 9x9 cake pan.  Chill for 30 minutes in the fridge.  In the meantime, combine oats, walnuts, maple syrup, cinnamon, butter and sea salt in a medium mixing bowl.  Using your hands, mix together mixture well until cookie dough-like texture and well-combined. 

Top chilled cake with crumb topping, and sprinkle with flaky sea salt and raw sugar. then bake for 45-50 minutes or until a toothpick stuck into the center of the cake comes out clean.  Cool for 20-25 minutes before serving.