sweet miscellany

seasonal plant-based recipes

autumn

Roasted Cauliflower Crostini with Sage Tapenade

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roasted cauliflower crostini with sage tapenade | via sweet miscellanyWe’ve reached December which means it’s time for another round of cookie month! Cookie month originally began as a way for me to share holiday-inspired treats but over the years the focus has changed a bit. Instead of focusing strictly on cookies it hones in on items that you can share with others during the holidays and beyond. This year will be the first that will include some homemade non-edibles that I’m pretty stoked to share with you guys.

This first post is suited for a party or holiday gathering. What better way to connect with others than over a lovely spread of homemade goods? I actually had the idea for this recipe while eating my breakfast the other morning and by the time the sun started setting, I had it tested and photographed. That sort of turnaround for a post is highly unlikely around here but I decided to ride the creative wave. The resulting recipe is for a hearty winter-inspired crostini perfect for holiday parties or gatherings. You can use any bread you like, but I decided to share this simple and rustic buckwheat loaf with you just in case you’re gluten free and miss buying fresh baked loaves of bread. It’s perfectly suited for toasting and is hearty enough to stand up to anything you’d like to pile on top of it. Oh, and it only has two different flours in it! I’d say that’s a win.

Though there are several steps involved in making these crostini, they are rather simple. And, there’s even less steps if you buy your bread instead of making it. If you buy a loaf, go with something hearty 🙂

roasted cauliflower crostini with sage tapenade | via sweet miscellany

 

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Rosemary Olive Oil Buns + Thanksgiving Favorites

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rosemary olive oil buns | via sweet miscellany Try as I might to fully immerse myself in the present moment, I can’t believe it’s already the week of Thanksgiving. Last year I feel like I was a little more on top of things in terms of planning, but this year, I’m feeling a little rushed. To be honest though, I’ve been quite a bit busier this year than last (and I’m totally not complaining). To combat the rushed and hurried feelings that come with the season, I’ve been trying to make time for myself. It could be something as simple as stopping for a few minutes to listen to a song I like, or taking the time to cozy up in the corner of a coffee shop to read. Or, in this instance, baking some bread.

When I first began eating gluten free, the one thing I yearned for was fresh-baked bread. When I finally started getting the hang of gluten free bread making, that first loaf was one of the best things I had ever eaten. And if I recall correctly, I think I managed to polish off the entire loaf in one sitting. I was finally able to fill a void that had been growing since my last slice of slice of glutenful bread. I’ll leave you with these words on breadmaking from the master wordsmith herself, MFK Fisher:

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

rosemary olive oil buns | via sweet miscellany

In honor of the art of (gluten free) bread making and the up-coming holiday, I’m sharing these little buns with you today. If you don’t want to make buns you can just as easily form the dough into a boule or baguette shape. It will just take a bit longer to bake (roughly 50-55 minutes). And, in case you’re feeling a little behind in Thanksgiving meal planning or are lacking inspiration, I’ve included a collection of my favorite recipes from the archives below. Already know what you’re making? Feel free to share in the comments below along with something you’re feeling grateful for 🙂

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