Amanda's Aproneat inspired |
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In case you haven’t noticed, I have been on a writing sabbatical for the past few months due to a crazy busy season at work. I couldn’t be happier to be back than with a challenge! Motivated by creativity and deadlines, I bring you this fantastic risotto as part of the Very Vegetarian Recipe Challenge given by Plated and Oxo!
Back during Brunch Week, I was given a large bag of delicious, raw walnuts. Having some leftover after toasting them for my Pear Sundae, I decided to make some delicious walnut butter.
I smeared this nutty butter on fruit crisp crackers and sprinkled some cinnamon on top. It was delicious! More dense than peanut butter, walnut butter is a great addition to any foodie’s pantry. It is mellow and smooth and is complimented by different add-ins.
Walnut Butter Recipe yields one cup
1C fresh, raw walnuts
1-1.5T walnut oil
1-2T brown rice syrup
dash of salt
In honor of the 4th of July, I have another healthy recipe for you. I really love quick breads, and this one is amazing! It is full of berries, coconut, and….you’d never guess…zucchini! Did I mention that it is vegan and gluten-free? This is practically the perfect recipe!
Ok, I’ll admit it. My bread isn’t as white as it could be, but I experimented with coconut sugar and loved how it turned out. If you want a more true white color to the bread, feel free to use white sugar. If you don’t need to worry about gluten, feel free to use all purpose flour, too.
