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.

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO

New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO (Gluten-free) SERVES 4-6

CAULIFLOWER "CRUST"

• 2lbs. cauliflower or about 3 cups roughly chopped
• 3/4 cup almond flour
• 1 tablespoons dried thyme
• 3 eggs, beaten
• Sea salt to taste
• Freshly ground pepper

PESTO:

• 3/4 cup pistachios
• 2 garlic cloves, smashed
• 2 cups basil
• 1/3 cup parmesan, grated
• 1 lemon juice + zest
• Olive Oil until desired texture

TOPPINGS:

• 12 oz. heirloom cherry tomatoes, sliced
• 3 garlic cloves garlic, sliced
• 1 large ball mozzarella (about 12oz), sliced
• 3 oz. prosciutto
• 2 cups baby arugula
• Shaved parmesan, for serving

Preheat oven to 400 degrees.

In a food processor, pulse cauliflower until pureed the size of rice.  Add to a large mixing bowl.  Use a paper towel to press cauliflower well and remove any moisture.  Then, add almond flour, thyme, sea salt and freshly ground pepper; mix.  Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes

While crust is chilling, use the same (cleaned) food processor to make the pesto.  First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty.  Stream in olive oil while blending until pesto reaches desired consistency.  About 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!

Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings.  First layer sliced garlic along the bottom of the crust.  Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto.  Top with cherry tomatoes. 

Bake for 7-9 minutes or until cheese has melted completely.  Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.

Remove from heat and allow pizza to cool.  Then, top with prosciutto, baby arugula and shaved parmesan.  

HOME/MADE: HOW TO INFUSE ALCOHOL (Bay Leaf Gin, Hibiscus Tequila & Strawberry + Pink Peppercorn Vodka)

I've always wanted to infuse my own alcohols, but that was before I realized how stupidly easy it actually is.  (I mean, this process almost doesn't require any googling.)  All you need is to pick a liquor you love, decide on some interesting ingredient to infuse, and let it sit for about a week.  It's as easy to make as it is to drink - the hardest part is picking what to use!

BAY LEAF INFUSED GIN ( Makes about 25 oz)

1 (750ml) bottle of gin, I recommend ST. GEORGE (my favorite gin, ever)

15 fresh bay leaves

In a large glass bottle, pour your bottle of gin over around 15 fresh bay leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, remove all bay leaves, and use as you would any other gin.  Bay leaf gin and tonics are awesome.

STRAWBERRY & PINK PEPPERCORN INFUSED VODKA (Makes about 25 oz)

1 (750ml) bottle of vodka, I recommend TITO'S VODKA

1 pint strawberries, hulled

2 tablespoons pink peppercorns

In a large glass bottle, pour your bottle of vodka over fresh, hulled strawberries and pink peppercorns.  Cover and let sit for one week in a dry, cool place.  Once infused, strain peppercorns and strawberries (which will be white and weird!), and use as you would any other gin.  I love this vodka with soda or tonic.

HIBISCUS-INFUSED TEQUILA (Makes about 25 oz.)

1 (750ml) bottle of tequila, I recommend ESPOLON Tequila Blanco

About 1/2 cup hibiscus leaves

In a large glass bottle, pour the bottle of tequila over dried hibiscus leaves.  Cover and let sit for one week in a dry, cool place.  Once infused, strain hibiscus leaves, and use as you would any other tequila.  Hibiscus margaritas are amazing ;).