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I Ate Only These Healthy Cookies For A Week and You’ll Be Blown Away By What Happened Next

8 Sep

No, your favorite Gluten-free Greek blog has not gone all Buzzfeed, despite the clickbait headline. But I did eat these chock-full-of-goodness cookies pretty much for breakfast, lunch, and dinner for a week… and what happened was that I still wanted some damn more.

Super filling, brimming with fiber/protein/healthy fat, and right up my taste-profile alley (hello ginger and sweet potato!), these rank right up there with my other RFES love, Superhero Muffins, but are even quicker to throw together. Extra points if you’re a parent trying to convince a picky kid (or a wife trying to convince a husband with a bland palate like someone who may happen to be my sister…), there are real, live SWEET POTATOES baked into these puppies. Oh, and they just-so-happen to be vegan. I have died and gone to baking heaven.

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Finally, these guys were amazing pre-long-run fuel, and I am pretty sure I am going to eat them pre-marathon… assuming I can put them down long enough to run 26 damn miles. Only time will tell.

Sweet Potato Breakfast Cookies from Run Fast Eat Slow


  • 3 c old-fashioned rolled oats
  • 1 c almond flour
  • 1 tsp ground ginger (or 1 TBS fresh)
  • 2 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 c sweet potato puree
    (I tried both the canned syrup-free puree and pureeing my own by roasting the potato for ~40 minutes, removing it from skin, and mashing it … canned was still very good, but I did prefer the earthier taste of the one I did  myself. I also think pureed pumpkin would work, but I’d remove some maple syrup to decrease liquid and sweetness)
  • ½ c maple syrup
  • ½ c coconut oil, melted
  • 1 tsp vanilla extract
  • ½ cup raisins (optional, but you want them)


  1. Preheat oven to 350F. Line baking sheet with parchment paper. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped (note: I skipped this step entirely and cookies were still amazing). Place oatmeal in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt.
  2. In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. Fold into oat mix and stir until blended. The dough should be thick.
  3. Use ¼ cup measuring cup to drop batter onto baking sheet. Space cookies 1 inch apart and slightly flatten.
  4. Bake until bottoms are deep golden brown, 25-30 minutes.

Mr Kef’s Crowning Achievement: Sourmilk Donuts

2 Nov

Better than the muffin man– I’m married to the donut man!

It’s no secret that MrKef is happier as the breadwinner than the breadmaker in this family. He doesn’t venture into the strange room with the oven and dishwasher often, but when he does, it usually makes for a good story. For some of his previous shenanigans, check out the hilarious crime scene I woke up to last time he cooked, and his Jamdown-wowing  goat stew.

Over the weekend MrKef realized he had let this fancy milk he buys at Jrink go one day too long in the fridge. It’s entirely too expensive to go to waste, so he did some googling and found that one can make all kinds of bready bakedgood with milk that’s gone bad. Who knew?


These are the definition of easy- if you can stir ’em, you can make ’em. In case you don’t believe me, we made these after I had a full day of clinical, after I went on my first run in three weeks (#praiseHim), and before we went to Aar-zanaKef’s pumpkin carving party (and yes- if you were wondering- that is the first joint-couple Kef name to grace these pages).

We got the original idea from this recipe–what is reflected below are the few tweaks we made to thicken up the batter and speed the whole thing up by making them munchkins instead of full fledged donuts.

Sour Milk Donuts


  • 4 .5-5.5 c flour
  • 1.5 tsp baking soda
  • 1.5 tsp cream of tartar
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1.25 sugar
  • 3 TBS shortening
  • 1 c sour milk (use insanely fancy milk your husband didn’t drink , or put 1 TBS  vinegar or lemon juice in a 1 cup measuring cup. Add milk to fill. Let sit for 5 minutes and milk will sour.)
  • 3 eggs, beaten
  • Oil- enough for deep drying
  • 0.5-1 c sugar
  • 2-4 TBS cinnamon, to taste


  1. Mix together 4.5 flour, baking soda, cream of tartar, salt and nutmeg in a large bowl. In a separate, smaller bowl combine sugar, lard, milk and eggs. Add wet ingredients to dry ones, and mix well. Batter should be thick enough that it can be rolled into balls–if it’s not, add the remaining flour as needed, a quarter cup at a time. You’re in the ballpark when it the dough is a bit sticky but doesn’t make an absolute mess of your hands.
  2. Roll the dough into munchkin-sized balls. They will get expand in oil, so be judicious.
  3. Heat oil in a saucepan on medium heat–the oil should be at least 3-4 inches deep, so choose your pot accordingly. When oil is hot, add doughnuts and cook for 2-3 minutes, flipping over halfway. Cool on brown paper or paper towels.
  4. Mix sugar and cinnamon to taste and roll each donut in the mixture before serving. Serve warm or room temp.

Roasted Root Vegetables in Fall Curry

5 Oct

Usually I try to hold out one week more before calling it quits on summer, but even I have to face facts when it’s already dark out by 7:15pm. Today’s recipe is a perfect entrance into autumn, and you won’t waste any of summer’s last precious light making it– it’s as easy as chop, roast, sauce. Oh, and it comes to us from the good folks behind the Whole 30, so it’s vegan, gluten free, sugar free, full of healthy fat, and just all around awesome.

That’s all I have to say about that– one of these days I’ll miss summer enough to recap our trips to Athens, Prague, New Orleans, Charleston, and WVa.  For today, just enjoy the curried veggies!


Roasted Root Vegetables in Fall Curry


  • 4 TBS olive oil
  • 1 cup potatoes (sweet or regular), peeled and chopped
  • 1 c rutabagas, peeled and chopped
  • 3/4 c turnips, peeled and chopped
  • 3/4 c parsnips, peeled and chopped
  • 3/4 c carrots, peeled and chopped
  • 1 TBS olive oil
  • 1/2 onion, diced
  • 1.5 tsp ginger, grated or diced
  • 1 clove garlic, grated or diced
  • 2-3 tsp curry powder, to taste
  • 500 mL full fat coconut milk
  • zest and juice of 1 lime
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400F. Toss vegetables in 4 TBS olive oil. Spread oil-covered veggies in a single layer, using one or two cookie sheets as needed. Roast for 30-40 minutes, or until veggies are tender and lightly browned.
  2. While they roast, put remaining 1 TBS olive oil in saute pan over med-high heat on stove. Add onion and garlic and cook until fragrant, 2-3 minutes. Add the ginger and cook for another minute. Add curry powder, stir well, then add coconut milk. Reduce the mixture to simmer for 8-10 minutes (do not boil). Once nice and thick, remove from heat and season with lime zest and juice.
  3. Top the veggies with the curry sauce and enjoy!

An Easy, Earthy Salad

24 Nov

FullSizeRenderNeed a super easy salad that’s as seasonally appropriate as it is delicious? Here’s one adapted from a Hello Fresh recipe.

  • 1/2 c French lentils, rinsed and drained
  • 1 sweet potato, cubed
  • 1 small red onion, chopped
  • 2 tsp liquid stock concentrate (or, enough regular stock to cover lentils by 2 inches, ~3 cups)
  • 1-2 c brussels sprouts, chopped
  • 1 tsp honey
  • 1 tsp Italian herbs seasoning
  • salt and pepper, to taste


  1. Preheat oven to 375F.  Whisk together olive oil, honey, and Italian herb seasoning. Put the sweet potato cubes in a medium bowl and toss with the olive oil mixture until evenly coated. Season with salt and pepper to taste. Spread on a baking sheet and bake for 20 minutes, tossing half way.
  2. Heat 1 TBS oliv oil in a pot over medium heat. Add onion and season with salt and pepper (to taste). Cook until soft and fragrant, about 5 minutes. Add lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, then cook at a simmer for 15-20 minutes, or until lentils are tender. Once they’re cooked, drain and return lentils to the pot. Cover to keep warm.
  3. In a medium sautee pan, heat 1 tsp olive oil over medium heat. Add the shredded brussels sprouts, season with salt and pepper, and cook for 3-minutes, until soft and a little crispy.
  4. In a small bowl, combine balsamic vinegar and a pinch of salt and pepper. Slowly whisk in 1 TBS olive oil. In a medium bowl, combine the sweet potatoes, sprouts, and lentils. Toss with the balsamic dressing. Serve warm or room temp.

Five for Friday: Fall Recipes

21 Nov

It’s Friday (get your groove on!) and I’m linking up with Courtney, Cynthia, and Mar for the Friday Five link up. Today it’s right down to it: favorite fall foods!

Photo credit:

What are you guys eating this fall? What’s on your Thanksgiving list?

Gluten-Free Baked Apple Dumplings Even My Dad Ate

3 Nov

I hadn’t been doing much baking, but had some unexpected time at home in beautiful #OCNY last week. In an attempt to make some comfort food, I finally make apple dumplings, which had long been on my list of things to bake but had never quite made it to the oven. In addition to discovering what a yummy treat baked apple dumplings are, I also found the absolute best gluten-free pie crust that I will be using again and again and again for everything pastry. Even HomeBrewKef, who is not known for his adventurous palate, ate it without asking whether it was gluten free.

photoAs you can see, it took a few tries to get the dough to behave and each apple looked a bit different- so try ’em once before making them for a crowd you care to impress (I had originally intended for this dessert to be gifted but didn’t get the hang of wrapping the dough til the last one-womp). But these are so yummy, relatively easy, and not the worst thing you could put in your body during the holiday season–I prefer these to apple pie because you get all flaky-dough, mushy-apple yum without the syrupy-sugar isn’t-this-supposed-to-be-fruit blahs. In this iteration, I used Cup4Cup to make KitchenSimplicity’s gluten-free pie crust, but I cannot wait to make the grain-free dough version from Primally Inspired next week. The filling and sauce are both from Primally Inspired. In other news, Thomas Keller-if you’re reading- can we please get you to work with Cup4Cup again on a grainfree flour? Lives would be changed.

Gluten-Free Baked Apple Dumplings


For the Dough

  • 1 c gluten-free all-purpose flour (I used Cup4Cup and really think you should, too)
  • 1/2 tsp salt
  • 1/2 c cold, unsalted butter, cut into small pieces
  • 1 large egg
  • 2-4 TBS very cold water

For the Filling

  • 4 sweet baking apples
  • 4 teaspoon pure raw honey or maple syrup
  • 4 teaspoon butter or ghee
  • 8 pinches of cinnamon
  • 4 pinches nutmeg

For the Sauce

  • 8 TBS butter
  • 4 TBS milk of choice (I used THIS milk)
  • 1 tsp cinnamon
  • 2 pinches of sea salt
  • 1 tsp pure vanilla extract
  • 4 TBS pure raw honey or pure maple syrup
  • gluten-free flour, for thickening (I used about 2 TBS)


1. For the dough: Place the flour and salt in a food processor and pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add egg and 2 TBS of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Refrigerate for at least 1 hour before handling.

2. Preheat oven to 350F. For the filling: peel and core apples. Roll out dough until it’s about 1/8-inch thick (aka: very thin but still workable). Cut dough into 4 6-inch(ish) circles. Place apples in center.

3. For the filling: Add 1 tsp honey, 1 tsp butter, 2 pinches of cinnamon and 1 pinch of nutmeg to each apple. I threw these ingredients in the hollow center of each apple, other recipes just throw them right on top. You do you. Wrap each apple up as nicely as possible so that the top is covered in dough–my dough didn’t stick beautifully, so I threw it back in the ‘fridge for 20 minutes to get it stiffer and reshaped it.

4. Place apples in a lightly-grease baking dish. Apples can touch but shouldn’t be putting any pressure on each other. Bake for 30 minutes, or until top is lightly browned.

5. For the sauce: While apples are baking, bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and flour until well mixed.

6. To assemble:Pour sauce over the apples. Bake for 15-20 more minutes–if tops are getting too brown, lightly cover with aluminum foil.

FIG Appetizer and Apple Cocktail for Your Awesome Fall Dinner Party

31 Oct

Happy Halloween, Keftanis! It’s been a minute, but I’m back. Today we’re working with a recipe from KimmieKef (formally ContessaKef), who threw a stunning soiree on JetSet’s NYC rooftop a few weekends ago.


Clearly, this photo does not qualify for #nofilter, but it really is lovely, isn’t it?

Anyway, this hostess with the mostest rocked two blog-worthy recipes: figs wrapped with pancetta and stuffed with goat cheese, and a yummy apple beverage perfect for festive adult gatherings. Plus, she wore some awesome pants:

photo 2The FIGS are an epicurious recipe and so is the associated picture (thanks, epi!). The cocktail seems to come from Cosmopolitan, of all places, so-uh- thanks, Cosmo, for woman-generated misogyny and this awesome drink?

FIGS with Pancetta and Goat Cheese


  • 1/2 c crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
  • 1 TBS cracked black pepper
  • 8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
  • 8 thin slices pancetta
  • 1 c crumbled fresh goat cheese
  • honey for drizzling


1.Preheat oven to 450F.  Pour the liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.

2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.

4. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Roast for 12 to 15 minutes, or until the figs are scorched around the edges.  Drizzle with the honey and serve.

Smokin’ Apple Cocktail

photo 1


  • 2 oz whisky (such as The Macallan Fine Oak 10 Years Old).
  • .75 oz fresh lemon juice.
  • 1.5 oz hand-pressed apple cider.
  • 2 fresh figs 2-3 sage leaves


1. Add ice.

2. Shake.

3. Strain over double rocks or martini glass.

4.Garnish with a sage leaf.

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