I know, I know.
It probably seems a wee bit odd for me to review a gluten-free, vegetarian cookbook, however, after a long winter of indulgent eating, Netflix and lounging, I felt the need to shake things up.
When I received my copy of Whole Bowls, I went through and bookmarked 19 recipes that I’d be interested in making.
Dishes like the Sweet Potato Breakfast with Gingerbread Pecan Crisp, the Wine Country Salad with Wild Rice Grape Pilaf and Halloumi or Baked Polenta with Caramelized Onions, Mushrooms and Marinara had me drooling, not to mention the desserts – Anytime Peach Buckwheat Crisp, Roasted Pears with Whipped Goat Cheese and Maple Pine Nut Brittle or Mint Chocolate Straciatella Gelato.
I suddenly found myself thinking, ‘Hmmm – gluten-free vegetarian eating doesn’t sound half bad‘.
Now, I’ll be honest. I’d not heard of Allison or her blog Yummy Beet until Jan Scott of Family Bites contacted me about participating in a blog hop to celebrate the release of Whole Bowls, but once I cracked open my book, I became an instant fan. Allison doesn’t only write beautiful recipes, but she’s also an extremely talented food photographer. She shot and styled every photograph in her book! That’s my kind of girl! I’m a sucker for great food photography, and I can’t wait to work my way through the recipes I’ve bookmarked.
For the blog hop, I chose to make the Yogurt Bowl with Cherry Pesto and Hazelnut Oil-Toasted Oats (pictured above). I’ve been eating it for breakfast for the last three days and I have to say – it’s fantastic. It takes so little time to assemble and is such a nutritious and satisfying way to start the day. Here, with Allison’s permission, is the recipe –
Yogurt Bowls with Cherry Pesto and Hazelnut Oil-Toasted Oats
For the Toasted Oats –
1 Tbsp roasted hazelnut oil (I used sesame oil)
1/2 C large flake oats (not instant)
1/2 tsp ground cinnamon
1/4 tsp sea salt
– In a large skillet, warm oil over medium heat. Add oats, cinnamon and salt. Toast, stirring often for 3-5 minutes, until fragrant. Transfer to a small bowl.
For the Cherry Pesto –
1/2 C roasted hazelnuts (I used pecans because I love them and had them on hand)
1 Tbsp coconut or cane sugar (I used maple syrup)
1/2 tsp ground cinnamon
2 C frozen, defrosted cherries or fresh, pitted cherries
2 tsp lemon juice or Balsamic vinegar
– In a food processor, pulse the nuts, sugar and cinnamon until finely chopped. Add cherries and lemon juice, briefly blending until mostly smooth, leaving a little texture.
For the Yogurt –
2 C plain Greek yogurt
1 Tbsp maple syrup
1 tsp vanilla
– In a medium bowl, mix all yogurt ingredients. Cover and refrigerate until ready to serve.
– To serve – Dollop yogurt in bowls, swirl in pesto and sprinkle generously with oats. Serve.