gluten-free superfood chocolate muffins | kumquat

are you seeing snowflakes?

so are we, but that’s nothing new. i am trying my best to withhold any jealousy of my texan and midwest family and friends who’ve been experiencing spring weather in january… 70s, really!? some of our highs early next week aren’t out of the negatives.

good thing i’m simple enough the a good chocolate muffin and a bit of hibernating is enough to keep my spirits up. the reasonable mommy-dietitian does want that chocolate muffin to provide some good nutrition to my crew too. (remember my post about sugar decreasing the immune system? we may be cold, but i really don’t want us to be sick too!) Read More +

spiced maple pecans 2

this recipe was born for me as a culmination of several loves.

1. all things pecan. (showing my true texas stripes.)

2. my compulsion to buy spiced nuts (usually almond) at every city market we visited when we lived in europe years ago.

3. my new beloved sweetener of choice, maple syrup. Read More +

gluten-free loaded potato soup | kumquat

 i’ve discovered one great reason to love living in the land of eternal snow… soups!

on a frigid day off, my husband was out in the backyard in the cold with my two bundled and wrapped kiddos, sledding, snowballing and freezing. i was enjoying a pleasant morning huddled over a warm stove making soup.

i do believe the reward of coming in from the snow to a hot bowl of loaded baked potato soup is just about as great as hot chocolate. just about. Read More +

gluten-free brown bread | kumquat

being from texas, i haven’t always been up to speed on all of the culinary traditions of the north. but i’m thrilled to have been recently introduced to the concept of brown bread.

this bread holds a lot of history. it dates back to ireland and england, but here on US soil the concept hails back to the colonial era. the traditional boston brown bread was made from an even ratio of cornmeal, wheat flours, and rye, then sweetened with molasses and sometimes raisins. the part that caught my interest most is that it is steamed in a coffee can on the stove top in a hot water bath, then transferred to a hot oven to finish baking. traditionally, it’s served alongside new england baked beans, sopping up extra juices and sweetening the meal slightly. to us texans, this is the northern version of pinto beans and cornbread. Read More +