A Sprouted Kitchen breakfast
I am really looking forward to this autumn season and the release of so many beautiful cookbooks, many of which are authored by fellow bloggers. It is a promising time for all of us who are publishing our work.
One of those books I have been coveting finally arrived last week and it is as beautiful as I knew it would be…
“The Sprouted Kitchen: a tastier take on whole foods” is full of inspired ingredient combinations, beautiful photography, hearty and whole grain-focused recipes.
As soon as I opened the book, the breakfast chapter caught my attention. I like starting the day with a hefty and healthy breakfast and I instantly craved the ranchero breakfast tostada. Seasoned black beans over crispy corn tortillas, avocado, and fried eggs. I also added tomatoes and thinly sliced radishes. “Perfect combination of textures”, I thought.
I actually made it again for lunch a couple of days later and the kids and I devoured it.
Then I jumped onto the multigrain carrot-date muffins, which I slightly converted to avoid gluten by introducing millet and superfine brown rice flour. I know many feel intimidated by a long list of ingredients, but that is exactly what attracted me to this recipe. So many whole grains to create a moist, sweet, and hearty muffin.
Jon and Miren really enjoyed them too and like Sara suggests in the book, a little bit of maple-sweetened cream cheese was the perfect balance for it.
I have bookmarked many other recipes as well. I think the lemon and herb hummus is going to go on the plane with me this week and the oatmeal ice cream sandwiches are already written on the kitchen blackboard. As well as the flourless chocolate-banana pudding cakes. Pending assignments for when I return from Whistler.
“The Sprouted Kitchen” cookbook’s official release date is August 28th. I hope you have already preordered it!
Multigrain carrot-date muffins
adapted from “The Sprouted Kitchen: a tastier take on whole foods”
makes 12 muffins
1 cup (250 ml) low fat buttermilk
1/4 cup (55 g) unsalted butter, melted and slightly cooled
1 egg
1 teaspoon vanilla extract
1/4 cup finely chopped pitter Medjool dates
1 1/2 cups loosely packed grated carrots
1/2 cup (70 g) superfine brown rice flour
1/4 cup (35 g) millet flour
3/4 cup (90 g) oat bran
1/2 cup (50 g) almond meal
1/3 cup (45 g) potato starch
1/2 cup (100 g) muscovado sugar
1/3 cup (65 g) turbinado sugar, plus more for sprinkling
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
Preheat oven to 350F (180C).
In a large bowl whisk together the first four ingredients. Add the dates and carrots and stir until combined. In another mixing bowl whisk together the remaining ingredients. Add the carrot-date mixture into the dry and stir until combined. Let the batter sit for 5 minutes to poof up a bit.
Line muffin pan with baking papers. Fill the papers 3/4 way up with batter. Sprimkle a bit of turbinado sugar on top and bake for 20 minutes or until toothpick inserted in the center comes out clean.
Remove the pan from the oven and transfer muffins to a cooling rack. Can be stored for 4 to 5 days in an airtight container.
From the glimpses I have seen the cookbook looks lovely. As do the recipes you created here. Beautiful work, Aran. Always inspiring. Yours is definitely a cookbook I’m looking forward to as well.
Looks like a gorgeous book! I think I’ve said this before, but your photograph just wows me. Love it!
I can’t wait for this book to arrive! Also I’m dying over the drop dead gorgeous cool gray and green on the cover.
Beautiful, her book looks fab!
Beautiful, her book looks fab!
Lovely book, gorgeous food and beautiful pictures
Cheers,
Rosa
Waht a hearty breakfast indeed- that’s how I like to start my dy too. And we have such an abundance of dates here in Dubai. Perfect flavoring with carrots.
Looks absolutely beautiful and I’m sure it tastes just like it!
i can’t wait to receive this book…so many fabulous things to try… xv
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Hi Aran,
I´me also looking forward to this autumn season to finally see the printed work of so many talented bloggers. Your book, in particular, feels me with enthusiasm. Congrats!
Beautiful, fresh, delicate post, as always :))
Estou sendo reduntante mas, e lindo o livro !
Célia – Brasil
Na verdade eu sou encantada pelo seu blog,amooo todas a fotos …:)
Célia – Brasil
Na verdade eu sou encantado com as imagens do seu blog, desde a primeira vez e acessei, já salvei logo nos meus favoritos… :)
Célia – Brasil
Simply BEAUTIFUL ! Such beautiful colors, I’m also looking foward to the Autumn season. Love the egg pictures !
Absolutely lovely pictures from another lovely food blogger! I look so forward to the release of this mouthwatering collection of recipes and hard work… Thanks for the recipes!
I am so happy for Sara and Hugh. Such drool-worthy recipes. Can’t wait to try this particular recipe, Aran :)
I can’t wait to get that book! But these muffins will hold me over until I do :)
Stunning photos!! And those muffins sound heavenly!
This breakfast looks so beautiful and yummy that I want to make it everyday. The recipe seems quite easy. Thanks for sharing – I will definitely make it this weekend!
Beautiful! I am waiting for many books to be released as well. This one is on my list. :)
gorgeous images!<3
Oh my, these look crazy delicious!! They would be perfect for a cozy Sunday breakfast.
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El colorido y la presentación de las fotos son espectaculares!
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Your photos are so incredibly gorgeous. I want to eat EVERYTHING! I am hooked. :)
Trish
http://www.jellybonesblog.blogspot.com
And I can’t wait for YOUR book to be released! Love your work! And that breakfast tostada looks totally super yummie – just my kind of breakfast (or brunch rather…)!
I’m excited for all the new cookbooks coming out soon too! And Sprouted Kitchen is definitely one that I’m wanting to pick up. Your photos and food are gorgeous as always! Can’t wait to see a canelle et vanille cookbook!!
It’s wonderful to see how this cookbook is featured all over the Internet. I’m so excited to get my own copy of it! Thank you for sharing this recipe. The muffins look tempting.
Ce livre a l’air très tentant ! merci pour ton test, et d’avoir indiqué les quantités en grammes, je suis toujours un peu perdue avec les cups ! Tes photos sont magnifiques, comme d’habitude …
i am so excited about getting this book for our family. your blog is such an inspiration and allows us the creativity to turn our family table into a work of beauty. also, where did those fabulous spoons come from?!
I do a podcast called The Table Set and one of our recurring phrases is “put an egg on it”. These gorgeous photos prove the beauty in those words. Congrats on the book. Anyway, we’ll be meeting in Alaska and I wanted to introduce myself first so we can be like long lost friends once we get there! GREG
oo i love things sweetened with dates! looks great!
Declicious muffins and I love the look of the cookbook, I can’t wait to get my hands on it!
The recipes with the long lists of ingredients are usually the ones that are the most amazing, it seems to me. Really good Asian recipes have sooo many ingredients, and they’re just wonderful because of it.
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I’m so excited for October myself! Your book, Thomas Keller’s book, Smitten Kitchen’s book…I’m saving up!!!
amazing pics,love that colours! would love to read this book :)
Very good recipe. I will try it soon
Joint Replacement India
Looks really awesome. Cant wait for my dinner but its going to be more meaty :) have a good one.
Amazing images . Everything is so colorful and live! Really nice job.
I love your stuff aran. I have learned so much about gluten free techniques because of your beautiful blog. Cooking for a child with severe food allergies has been so scary but following your lead, I’m focussing on what’s beautiful about cooking and sharing food at home with my two gorgeous little girls. I have been writing this blog to offer support to anyone living with life threatening food allergies. Would love you to have a look if you have some time.
http://nicole-eatrightsleeptight.blogspot.com.au/
Nicole- thank you very much. It is difficult to cook for children with severe allergies and makes my day to know that I might be helpful in any way. Thank you!
[…] I made the Multigrain Carrot-Date Muffins (note: this link is to a gluten free version so it’s not the exact recipe I used). 5 Stars! […]
I love ur spoons plz tell me which brand
I adored the spoons you are using the boka dots and the stripes , can you please tell me which brand they are?
[…] recipe […]
Made these muffins this week, they were fantastic. The only problem is that mine came out a bit crumbly. I followed the recipe exactly, except for the buttermilk which I replaced with almond milk. Is it the superfine brown rice flour that tends to make them crumbly?
Did you use superfine brown rice flour or regular brown rice flour? The superfine makes them less crumbly actually. It could have been the almond milk but I don’t think so.
I did use the superfine brown rice flour, the same one that you use (i.e. from Authentic Foods). I will try the next time with the buttermilk, thank you for your reply and congratulations on your book, I spend the afternoon looking over it and can’t wait to try some other recipes.
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