sweet miscellany

seasonal plant-based recipes

Toasted Hazelnut & Chocolate Chip Pumpkin Muffins

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I think it’s about time for another pumpkin fix!  It’s been nearly a month since I posted the pumpkin steel cut oats (umm where did all that time go?), so I figured it was time to showcase one of my favorite squashes again.
I made some pretty healthy and tasty pumpkin muffins studded with chocolate chips and toasted hazelnuts. There’s actually no oil in them thanks to the combination of the pumpkin and coconut milk, and they are lightly sweetened with a bit of coconut sugar.  If you want to make them even more virtuous, you could sub in some cacao nibs for the chocolate chips.  Head on over to the Vegan Housewives blog for the recipe!

Herbed Millet Flatbread

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Let me start off by saying it is officially fall here!  It was about 50 degrees when I got up to go to the market this morning and it only warmed up to about 65.  I think it will even get down into the upper 40s here tonight (gasp!).  It seems that a large pot of veggie chili or soup is in order as well as a good fire in my much neglected fireplace.  Oh how I love this season.

Speaking of chili and soup, I seem to have fallen into a pattern of requiring something bread-y to enjoy with them.  For chili I typically go the corn muffin route, but for soups, I tend to be boring and toast up a couple of slices of bread.  I remembered this post from Edible Perspective and thought it would be the perfect accompaniment to my roasted tomato and coconut milk soup.  It was damn delicious with the soup, but it’s really versatile and can be used in a myriad of ways.  I’ve included some ideas for how to enjoy these skillet flatbreads below the recipe.

I decided to use a combination of basil and mint in these to complement the soup, but feel free to use whatever you have available, whether they are dried or fresh.  I’m betting a rosemary, thyme, and lemon zest combo would be particularly delicious.

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