Although I have been raving about all the fall produce making its way into farmer’s markets & grocery stores, I must admit the sadness that also comes when I can no longer find some of my favorite summer goods at the market. Of course it is partly my fault that I am holding onto my dear peaches, berries, and sungold tomatoes for fear of finishing them. You see, I didn’t manage to arrive at the farmer’s market on saturday until 15 minutes prior to closing. Fortunately, some stalls weren’t completely closed up and I still made it out with kale, cucumbers, zucchini, and raspberries. After circling a few times, I realized I missed the peaches and apples I was most eager to come home with.
The peaches from the week before are on their last leg, but I’ve been decreasing the quantity in each serving of steel or scottish oats each morning to keep savoring the summer flavor.
One day I made delicious coconut milk steel-cut oats with chia seeds, cinnamon and vanilla topped with peaches and naturally nutty cinnamon vanilla sunflower butter. It has been a few months since I last ate the sweet, frosting-like nut butter, and I was reminded how wonderful it was.
Today, I woke up with ideas of raspberry and peach flecked scottish oats. These were cooked in the usual way, with unsweetened almond milk, chia seeds, cinnamon, and vanilla extract. The raw almond butter, one of my favorites, made it extra tasty.
Although our blueberries are now gone, I can’t forget my summer combo of choice, peach and blueberry topped oats. The only meal I often had time to prepare for work was this combination. Again, raw almond butter made an appearance on the cinnamon-vanilla-chia-almond milk steel-cut oats.
Although I had oats for breakfast hours before, I wanted to make V some pumpkin pancakes to celebrate the end of the movie he has been working on every week night since July.
When finding the trader joe’s pumpkin yesterday, I knew it was going to be a pancake day today. Isn’t that what sunday’s are for (and it just happens to be national pancake day) ?
Vegan Pumpkin Pie Pancakes
1 cup spelt flour
1 t baking powder
2 T sucanat (or other sweetener)
1 t chia seeds (or flax)
1/2 t pumpkin pie spice
1 cup nut milk (I used a mix of almond and light coconut milk)
1/2 cup pumpkin puree
1/3 cup chopped walnuts (optional)
1 banana, sliced (optional)
-Heat a large pan over medium heat.
-Mix flour, baking powder, sweetener, chia seeds, and spices.
-Add milk to well mixed dry ingredients.
-Stir in pumpkin and add optional nuts and banana slices.
-Coat pan with cooking spray and pour 1/4 cup sized pancakes onto the warm surface. Cook 2-3 minutes each side.
-Serve warm topped with earth balance and maple syrup.
V ate the majority but I was able to steal one away for myself that I topped with some earth balance and real maple syrup. These were some of the best pancakes I’ve ever tasted. Although cooked through, they were still soft in the middle from the pumpkin and the crunchy walnut flavor melded wonderfully.
I hope you enjoyed some of my recent breakfasts. The next post will be dedicated to the more savory dishes I’ve been eating.
Now, it is time to head out for an early dinner at my favorite nearby pub with local produce. Hope you’ve all had a lovely weekend.
I can’t wait to make this delicious sounding pizza hummus. Do you have a preferred spin on classic hummus flavors?
There is still close to 6 months until my next birthday, but I think I just found my next birthday cake recipe. Peanut butter and chocolate, yes please. What is your cake of choice? Instead of typical fluffy cake, I always opt for a more mousse like dessert with chocolate.
What is your favorite way to eat pumpkin? I think pancakes might just be mine. Yes, the muffins were truly great, but pancakes really do it for me.
This blogging hiatus was never meant to last quite this long but instead of going on about the working days of my summer, instead I want to celebrate the new season. Autumn has always been my season of choice. The cross-country seasons of my life took over most of my Fall in high school and college, and I spent hours each week crunching the leaves as I ran miles on pavement, grass, woodchips, etc. Since my 16 hour day shooting days have come to an end (at least for the time being), I was surprised to realize summer had passed me by yet again. Previous summers have been like this, working in the extreme heat with no time to enjoy the sunshine by the beach. Yes, I am envious of my family and friends who got to do so, but now I am excited for a little life break right as autumn begins.
The perfect start to the season.
Pumpkin baked goods really do it for me. I am sure they do it for you too.
Instead of searching for a recipe I hadn’t previously tried, I stuck with a PPK recipe for cinnamon raisin quick bread I once made into muffins before. The only switches I made to the tasty recipe was swapping the applesauce with organic canned pumpkin and the apple juice with hot water. The hot water plumps up the raisins before mixing them into the thick bread batter. They turned out wonderfully.
Today I realized that the end of summer also means the end of peach season. I can’t tell you how much this saddens me. Peaches have made my painfully early mornings a little more enjoyable each day.
Yesterday I made scottish oats with almond milk, banana, cinnamon, and vanilla that I then topped with almond butter, peaches, and figs.
Todays oats were steel-cut cooked with almond milk, cinnamon, vanilla, and banana topped with peaches, blueberries, and almond butter. I have four more farmer’s market peaches I picked up on the way to my last filming day on Saturday. I might cry when I finish the last one.
What fruit or vegetable are you sad to see diminishing with the end of the summer season?
What fruit or vegetable are you most excited about for fall?
I promise I won’t be gone so long this time.