ginger spiced apple-pear sauce.

I feel like applesauce is so underrated. It is not just for school lunch boxes. So, I’ve made you some! But not just any applesauce, a thick sauce full of not just apple chunks, but pears, spiced with fresh ginger, cinnamon, and lemon, too!

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This easy stovetop applesauce comes together in less than 30 minutes: just peel, core and chop the fruit, mince the ginger, and combine everything in a pan over medium low heat for 15-20 minutes or until the fruit is tender. Once you stir everything together, the fruit will break down. For a smoother sauce, use a potato masher to thoroughly breakdown the fruit. I like to leave it chunky for some texture. I know the ginger probably seems like an odd addition, but trust me! It adds a slight spiciness that plays so well amongst the fruit and cinnamon.

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The sauce will thicken as it cools, the photos were taken right after I took it off the stove, so you’ll see pockets of liquid: these will be gone once the sauce is cooled. Store in an airtight jar, and it will keep well in refrigerator for 7-10 days. Look for my favorite way to serve this next week!

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ginger spiced apple pear sauce.
adapted from Food Network. 

ingredients
3 Macoun, Fuji, or Gala apples, peeled, cored, and cut into 1/2 inch pieces
3 pears (Bosc, or other firm pear), peeled, cored, and cut into 1/2 inch pieces
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon unrefined sugar (I like coconut palm sugar)
1/4 cup water

directions
Heat a skillet over medium heat and add the peeled and cut apples, pears, minced ginger, lemon juice, zest, cinnamon, nutmeg and sugar. Stir together to get the spices evenly distributed, and then add the water.

Heat to a boil, stir, and then partially cover and reduce heat to medium low and let simmer for 15-20 minutes, stirring occasionally. When the sauce comes together and the fruit begins to break down, turn the heat off.

Once cool enough to handle, transfer to an airtight container like a Mason jar, and refrigerate once completely cool. Keeps for 7-10 days.

Makes 3 cups.

*Please use organic ingredients wherever possible* 

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sautéed butternut squash + spinach pasta.

I purchased a butternut squash about a week ago and it is the gift that keeps on giving!

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First I used it for butternut squash congee. Then I used some of the grated leftovers for butternut squash polenta when I had friends over for dinner. And I still had some leftover! Not one to let food to go waste, I knew I had to find a way to use up the last cup or so. It was already grated, so the classic roasting was out. I wanted something healthy yet comforting, so vegetable-heavy pasta it is!

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I sautéed the squash in a little mixture of butter and olive oil, seasoned with garlic, crushed red pepper and nutmeg. Stir in the baby spinach until slightly wilted, and then toss with the hot cooked pasta. I do recommend whole wheat here; the nuttiness of it is an ideal accompaniment to the squash and spinach. You can top with grated parmesan if desired, but I left it sweet and simple (and dairy free!).

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butternut squash + spinach pasta. 

ingredients
4-5 ounces whole wheat spaghetti, linguine, or long pasta
sea salt for pasta water
2 tablespoons grassfed butter, divided
1 tablespoon olive oil
2 garlic cloves, smashed and minced
1.5 cups shredded butternut squash
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
2-3 handfuls baby spinach
1/3 cup pasta water

directions
Heat a pot of water to boiling with a big pinch of sea salt, and add the pasta, cooking according to package directions for al dente.

Heat a medium skillet over medium high heat and add the olive oil and one tablespoon of butter. Once the butter is melted and the fats are lightly sizzling, add the garlic cloves and cook for 1-2 minutes, or until fragrant and lightly golden but not burnt. Add the butternut squash, nutmeg, cayenne, sea salt and pepper and saute, stirring frequently, for 4-5 minutes, or until the squash is lightly golden and tender and add the baby spinach. Add the cooked and drained pasta to the pan with the squash/spinach mixture, and the 1/3 cup of reserved pasta water. Toss well for 1 minute, or until the spinach is just beginning to wilt.

Season with additional salt and pepper and serve immediately.

Serves 2. *Please use organic ingredients wherever possible* 

turmeric roasted cauliflower.

After I made those cauliflower steaks last week (yum!), I was left with a sizable amount of a cauliflower florets leftover (the cauliflower I had was positively huge!). I love, love, love roasted cauliflower, and thought it would be perfect side dish to snack on this week. I typically roast cauliflower very simply, with just olive oil, salt and pepper, but decided to give this dish a spiced up version.

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I love turmeric, and it is so very good for you. It’s a powerful anti-inflammatory, and is often used is Indian cooking. It has a bright deep yellow color, and besides being super healthy, the flavor is earthy and fragrant, with hints of ginger and citrus. I’m combining turmeric with ground cumin, with is warming and spicy but not hot, resulting in an aromatic flavor combination that will go beautifully with the nuttiness that arises when you roast cauliflower.

I line my baking sheet with foil, as the turmeric can stain, and the foil allows for easy cleanup! Eat as a side dish, or mix in with any cooked grain, or in a bowl by itself for the main dish, like me!

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turmeric roasted cauliflower.

ingredients
1/2 large or 1 small head of cauliflower, broken down into large florets
1/4 cup olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper

directions
Preheat oven to 425 degrees. In a large bowl, add the cauliflower florets, drizzle in the olive oil, ground turmeric, cumin, salt and pepper. Stir to mix well. Add to the pan and spread out in one even layer.

Roast for 20-25 minutes, stirring once halfway to ensure browning on all sides. Cauliflower florets are done when they can be pierced easily with a fork.

Remove to a platter and season with additional salt/pepper if needed.

Serves 4. *Please use all organic ingredients wherever possible* 

 

 

roasted beets, cauliflower + sautéed kale over spaghetti squash.

This is the ideal meal to welcome in autumn.

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I went a little vegetable crazy at the farmer’s market over the weekend. Now that it’s the beginnings of harvest season, the offerings are so plentiful of local, fresh produce. Because of this, I walked away with items that didn’t fit into my meal planning for the week but looked so good that I couldn’t leave them behind: baby red beets, spaghetti squash, snow white cauliflower, sweet potatoes, the list goes on. I surveyed what I had, and decided to pull together a decidedly autumnal, vegan meal that looked super elegant and inviting, but was actually very easy to pull together.  Roasted beets, cauliflower and sautéed black kale over spaghetti squash.

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At risk of sounding prideful, I think I did it! This spaghetti squash topped with roasted beets, cauliflower and sautéed kale looks so impressive, is fresh, and is perfect for entertaining. A lot of the cooking time is inactive (roasting the squash and the other vegetables); the only active time is a few minutes spent sautéing the kale, seeding and pulling the squash, and assembling the dish. I used sautéed kale because I had some leftover from the week before, and I didn’t want it to go to waste. You could use spinach of any variety, swiss chard, mustard greens (although these would be spicy!), or even arugula. Use what you have! When roasting the beets and cauliflower, you can do this on one baking sheet as I did, but keep them separate, then I used two spoons to stir them around, trying to be careful to not let the beets touch the cauliflower, as the red color of the beets transfers over so easily. This was mostly for presentation and aesthetics, you don’t need to do this as pink cauliflower won’t change the flavor of the dish. 🙂

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This is vegan, gluten free, filling and uber healthy. Perfect for welcoming in fall.

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roasted beets, cauliflower + kale with spaghetti squash. 

ingredients
1 spaghetti squash
3 small beets (or 1 large), trimmed, peeled and quartered
1/2 head cauliflower, cut into florets
1/2 bunch dinosaur/tuscan kale (can use any hardy green), stems removed and the leaves thinly sliced into ribbons
3 tablespoons plus 1 teaspoon olive oil
1.5 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried thyme
zest and juice of one half a lemon

directions
Heat the oven to 400 degrees. Poke two holes on each side of the squash and place on a rimmed baking sheet filled with an inch or two of water. Bake for one hour (check and if soft, remove from oven). Once the squash has cooled for five minutes, cut the squash in half and use a spoon to remove the seeds. Once the seeds are removed, use a fork or spoon to create the ‘spaghetti’ and pull out all the flesh into a bowl. Season with 1/2 teaspoon salt and toss well. Set aside.

On a rimmed baking sheet lined with foil, place the cut beets on one side and the cauliflower florets on the other. Drizzle the 3 tablespoons of oil over the vegetables, and season with the thyme, salt and pepper. Using your hands, mix the cauliflower together until the oil and seasonings are well distributed, and then do the same with the beets, keeping them separate. Wash your hands. Roast the vegetables for 20-25 minutes, stirring them once halfway though. Once the beets are pierced easily with a fork and the cauliflower is tender, they are done. Remove from oven.

While the beets and cauliflower are roasting for their last 5 minutes, heat the teaspoon of olive oil in a skillet over medium heat. Add the kale ribbons and cook for 3-5 minutes, until slightly wilted. Sprinkle the zest of the lemon and the juice over the kale and turn off the heat.

To assemble: Divide the spaghetti squash amongst four shallow bowls. Top with the kale. Add the beets and cauliflower to each bowl, season with additional salt or pepper if desired and serve warm, or at room temperature.

Serves 4. *Please use organic ingredients wherever possible* 

whole wheat penne + broccoli with fire-roasted red pepper sauce.

Easy dinner alert! Vegan dinner alert! This is definitely comfort food that is so easy to make. Pasta with roasted red pepper sauce. Yes.

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I love roasted bell peppers, and almost always have a jar of them in my fridge. I love the fire-roasted red and yellow bell peppers from Trader Joe’s, so that is what we are using today. You can use any 16 ounce jar of roasted bell peppers, provided they are of the red, yellow, or orange variety. Green bell peppers have a very different taste, and should not be used here.

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This recipe is very flexible, and you can add pretty much whatever you want to fancy it up. I went simple with some steamed broccoli mixed in to up the nutrition factor, but you could add cooked chicken, sauteed shrimp, zucchini, roasted tomatoes… all sound like delicious additions to this easy dinner! I like to use whole wheat pasta for the fiber, extra protein and nutrients, all of which help keep you fuller, longer!

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Speaking of easy, this sauce couldn’t be simpler to make. Saute up the garlic and onions, add the peppers and broth, blend, then add the spices and coconut milk and let simmer. Add pasta and broccoli, and boom! Done. Welcome to your new weeknight favorite.

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roasted red pepper pasta with broccoli.

ingredients
4 garlic cloves, minced
1 medium onion, diced
2 tablespoons olive oil
16 ounce jar of fire-roasted red bell peppers
1/2 cup of vegetable broth
1/4 cup unsweetened coconut milk (from the carton, not the can)
1 teaspoon sugar (or agave)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces steamed broccoli florets
8 ounces whole wheat penne

directions

Bring a saucier filled with water to a boil. Add the broccoli florets and stems, and cook for 5 minutes, or until the broccoli is crisp-tender. Remove and drain in a colander, and rinse with ice cold water to ‘shock’ the broccoli and stop the cooking process. Set aside.

Heat a large skillet over medium heat and add the 2 tablespoons of olive oil. Add the diced onion and garlic, and saute for 4-5 minutes, or until the onion is translucent but not browned, and the garlic is soft and fragrant. While this is cooking, cook the pasta.

Add the diced peppers, sugar, and broth and let simmer for 2 minutes. Remove from heat and add to a blender and blend until smooth. Return puree to the skillet. Add the sea salt, pepper, crushed red pepper and coconut milk and stir. Stir over low heat for 5 minute to allow the mixture to come together and thicken slightly.

Once the pasta is cooked to al dente, add the pasta and broccoli to the sauce and stir together. Taste and add additional salt or pepper if desired. Serve immediately.

Serves 4. *Please use organic ingredients wherever possible* 

NOTES: If the sauce seems too thin, mix together 1 teaspoon water with 1 teaspoon cornstarch until dissolved. Add to the sauce before the pasta and broccoli and whisk to thicken.

carrot + apple smoothie.

I’ve been meaning to bring you this recipe for weeks now! A few months ago, one of my dearest friends had me over for breakfast, and made the most delicious blueberry pancakes. Instead of bringing over a fruit salad or some other brunch-expected side, I decided some freshly made juice was the perfect accompaniment. Although this is technically a smoothie, as we are using whole fruits and vegetables, and not discarding the pulp, I tend to think of this as more of a juice, as it lacks the creamy/binding element of banana/avocado/yogurt. This carrot and apple juice was the ideal fresh accompaniment.

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MC loved it, and so do I! The apple and carrot provide the sweetness, the celery adds a nice vegetal element, and the lemon adds the perfect amount of brightness and punch. The ice will help thicken the smoothie and keep it extra cold. You’ll want a high speed blender to properly break down the skin of the apple and blend everything smooth.

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This is such a nice break from green smoothies, and this smoothie allows you to reap the benefits of the whole fruits and vegetables, namely fiber, which will keep you fuller, longer!

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carrot + apple smoothie.

ingredients
2 small apples/1 large apple, cored and quartered
1 medium carrot, peeled and chopped
1 celery stalk, chopped
juice from one lemon
1/2 -3/4 cup water
1/2 cup ice
to sweeten: 1 tablespoon raw honey, maple syrup, or agave (optional, I do not add)
optional: fresh ginger (about 1/2 inch piece) — completely not necessary, but I love ginger with apple and carrot!

directions
Add the ice, apples, carrot, celery, lemon juice and water to a high speed blender. Blend for 60-90 seconds, or until you have a smooth consistency.

Pour into two glasses and serve immediately. If you want to make ahead, this keeps well in the refrigerator for 48 hours in an airtight jar.

Makes 2 servings.

*Please use organic ingredients wherever possible* 

quinoa salad with burst cherry tomatoes + herbs.

This recipe comes from me being inspired by my newest favorite cookbook, Plenty. It is the perfect book to get inspiration from this time of year, when summer produce is so plentiful — no pun intended!

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The original incarnation of this dish had you leave the tomatoes raw and bulk out the salad with grilled sourdough bread – YUM. I will totally be making it the way it was written, but I’ve been overdoing it a little on carbs recently, so I decided to leave out the bread and just make this with the quinoa and vegetables. Still very delicious, filling, and packed full of vitamins and protein. Hooray!

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You can definitely leave the tomatoes raw if you’d like — I just prefer cherry tomatoes roasted or thrown into a very hot pan for a minute or two; they begin to just burst, and they get even sweeter. I also think the juxtaposition of them against the cold, raw cucumber is just lovely. The salad is coated simply with some red wine vinegar and a touch of olive oil, but I think the real star here are the fresh herbs. We are using both fresh mint, which I love in savory salads, and cilantro, which has that herbal bite that cannot be replicated with any other herb. I know cilantro is controversial, so feel free to sub in parsley for all the cilantro haters. If you want a decidedly Italian spin, use fresh basil.

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Like most grain or seed-based salads, this gets even better as it sits, making it great for picnics, parties, or lunches during the week. Enjoy!

quinoa salad with burst cherry tomatoes + herbs.
inspired by the grilled sourdough + quinoa salad from Plenty. 

ingredients
2 cups cooked quinoa
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup/8 ounces cherry tomatoes, halved
1/2 english cucumber, peeled, seed scooped out, and diced
1 red bell pepper, seeded and diced
1/2 small red onion, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1.5 tablespoons of red wine vinegar

directions
Cook the quinoa according to package directions (1 cup quinoa/2 cups water). Once cooked, remove from heat, fluff with a fork and add to a large mixing bowl.

While the quinoa is cooking, heat one tablespoon of oil in a heavy bottomed skillet (stainless or cast iron is ideal) over medium-high heat. Once the oil is shimmering but not smoking, add the halved cherry tomatoes along with 1/2 teaspoon salt. Cook, stirring frequently for 2-3 minutes, or until the tomatoes just begin to burst. Remove from the pan and set them aside.

Once the quinoa is at room temperature in the bowl, add the sliced red onion, diced bell pepper and cucumber, and burst tomatoes. Stir to combine.

Add the mint, cilantro, red wine vinegar, remaining tablespoon of oil, 1/2 teaspoon of sea salt and pepper. Toss together. Taste, adding more salt or pepper if desired. Serve immediately, or cover and chill until ready to serve.

Serves 4 as a main, 6-8 as a starter/side. Keeps well in fridge for 3-4 days.

*Please use organic ingredients wherever possible* 

copycat Trader Joe’s couscous + arugula salad with pimento dressing.

As much as I absolutely love cooking and cannot fathom a lifestyle in which I wasn’t enchanted and enthralled with recipes, ingredients and kitchen tools, even I get too tired to cook from time to time. Sometimes I just crave a prepared item, whether it’s takeout from a restaurant or a prepped meal from a grocery store. When I’m in those moods, one of my favorite places to stop off at is Trader Joe’s — I love their prepared salads, they have something for everyone! My most favorite is their lemon chicken and couscous salad with arugula and a to-die-for roasted red pepper dressing. I always add extra arugula to it; as the portion they provide is a bit paltry, and you know how I love my salad greens. I figured I had to be able to make this on my own, and a quick search on TJ’s website yielded the ingredients of the salad.

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I played around with what I had, and voila! A salad that is delicious cold or warm (the couscous, that is), and it keeps so well in the fridge for lunches during the week! Just pack the arugula separate from the couscous mixture and the dressing. Alternatively, you can do what I do, a little riff off of mason jar salads: dressing on the bottom (about 2 tablespoons), a cup of the couscous salad, and a generous handful of arugula on top. Remove arugula to a plate when it’s time to eat, shake to mix up the dressing and couscous, pour over the greens and dig in!

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You guys are going to LOVE this dressing — it’s primarily made up of roasted red peppers and they give such amazing flavor and a vibrant orangey red color. You could even serve up just the couscous and dressing for a great party salad; it’ll hold up so well. You can also serve with some pan seared or grilled chicken on the side a la the original, but I kept it vegan. Don’t skip the mint; the freshness is not to be missed! Enjoy!

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couscous + arugula salad with pimento dressing.
inspired by Trader Joe’s; dressing recipe courtesy of Inside Karen’s Kitchen

12 ounces baby arugula
2 cups cooked Israeli couscous
2 cups cooked quinoa (any color)
1 cup grated carrots
1/4 cup dried cherries, currants or cranberries
1 medium red bell pepper, finely diced
1/4 cup parsley, minced
1/4 cup mint, minced
1/4 teaspoon smoked paprika
1/8 teaspoon dried turmeric
splash of cider vinegar (about a teaspoon)
1/2 teaspoon olive oil

roasted red pepper dressing:
1/4 cup roasted red peppers, chopped
2 tablespoons rice vinegar
2 tablespoons lemon juice
1 teaspoon fresh lemon zest
1 tablespoon water
1 teaspoon agave
2 garlic cloves, smashed
1/4 teaspoon each sea salt and black pepper
1/3 cup olive oil

directions
Cook the Israeli couscous according to package directions. Fluff, and set aside in a large bowl to cool. Cook the quinoa according to package directions, fluff, and add to the bowl with the couscous. Stir occasionally, allowing them to cool. Set aside.

Make the dressing: Add the roasted red peppers, rice vinegar, lemon juice, zest, water, agave, garlic, salt, pepper and oil and blend in a high speed blender for 60-90 seconds until the mix is smooth. Pour into an airtight container and set aside.

Once the couscous and quinoa are just slightly warm or at room temperature, add in the red bell pepper, carrots, dried cherries, mint, parsley, cider vinegar, turmeric, smoked paprika and the remaining 1/2 teaspoon of olive oil. Toss well to combine.

To serve: Add dressing to the couscous salad and mix well (I typically add 2 tablespoons to each 1 cup serving). Serve alongside or over baby arugula.

Serves 6 (one cup of couscous salad + one handful of baby arugula).

*Please use organic ingredients wherever possible* 

 

easy refrigerator dill pickles.

These are the fastest, easiest dill pickles EVER. E.V.E.R. Are you hearing me? As in, I didn’t have regular vinegar and went out at 9:30pm on a Sunday and still came home and made them-fast and easy. Are you with me? Good.

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I was at a farmer’s market over the weekend, and kept seeing those little wrinkly pickling cucumbers that were calling out to me. “Make dill pickles” they said. “You’ve been craving pickles”. So I picked up a basket before I left deciding that I would make refrigerator pickles. Sanitizing jars and boiling brine and processing in a water bath was just not on my agenda. Ah, laziness.

I love pickles of all kinds: beets, cauliflower, cucumbers, beans, fish… all very good in my book. A few years ago my dad and I got really into canning and spent several Sundays in a row making all kinds of yummy things, and the whole process was demystified for us both. Growing up, late summer was synonymous with my mom standing over the kitchen counter preserving her garden’s bounty. As I child and teenager this seemed odd to me (why can tomatoes when I can just go the store and buy them?). Now I know how amazing it is to taste a farm fresh tomato or peach in the dead of winter.

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Anyway, back to these easy peasy refrigerator pickles. As awesome as shelf stable canning is, it’s a day long endeavor. Enter this simple, alternative method. All you need is vinegar, sea or kosher salt for a simple brine (no heating required!), cucumbers, some fresh dill and boom! Pickles. Sounds too good to be true, but the hardest part is waiting 2 days before you crack open a jar. Waiting a week is best, but patience is not my strong suit. These keep well in the fridge for several weeks, but if you’re anything like me, they’ll be gone shortly after they’re opened. The level of vinegar will worry you, as it did me, but trust me, this works. The salt and vinegar will draw out moisture from the cucumbers, and voila! Just give the jar or jars a shake or two every time you open the fridge door. Magic will happen in that refrigerator. Trust me.

easiest refrigerator dill pickles.
adapted from Serious Eats. 

ingredients
10-12 kirby cucumbers, sliced 1/8 inch thin
3/4 cup white vinegar
3 teaspoons sea salt
2-3 tablespoons fresh dill, torn or roughly chopped

directions
Using a mandolin or a very sharp knife, slice the washed and dried cucumbers into 1/8 inch thick slices.

In a large jar, add all the cucumber slices. Pour in the vinegar, salt and tuck in the dill. If your jar is too small to fit all the cucumbers (as mine was), I suggest mixing the salt/vinegar/dill separately, and then adding appropriate amounts to the jars (half as much to a jar that is approximately half the size, for example).

Place the jars in the refrigerator, and give them a shake every time you remember/open the fridge door/every hour or so. They will be ready in about 8 hours, but try and let them hang out for 48-72 hours. Please? And then? Devour. Now, or three weeks for now.

no-knead english muffin bread.

This is a bread recipe for bread-making phobics. Is that you? It was definitely me for a long while…. for some reason, despite the simplest of ingredient lists, the whole kneading, resting, kneading process for most breads made me nervous. The recipe I have for you today however, is as easy as it is delicious! If you like english muffins, well, I guarantee you’ll be delighted by this recipe. Add a small pat with butter, jam, or my personal favorite, a drizzle of honey. Mm. Just try to not eat the entire loaf in one sitting.

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This bread needs about an hour to rest and rise, and then 35-40 minutes to bake. Check the bread at the 20 minute mark; if it looks golden brown, lightly tent foil over the bread for the remainder of the time.

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I think this will be your bread making gateway recipe. There is nothing like the smell of homemade bread – intoxicating!

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no-knead english muffin bread.
slightly adapted from Kitchen Parade. 

ingredients
2 1/4 cups unbleached white flour, 1 1/4 cups reserved
2 teaspoons instant yeast
1 tablespoon sugar
3/4-1 teaspoon sea salt
1 cup warm water
2 tablespoons cornmeal

directions
Fit a stand mixer with the bread hook. In the mixer bowl, add 1 cup of flour, instant yeast, sugar, salt and water together. Turn the mixer onto medium, and let mix for three minutes (set a timer to ensure your are mixing for the entire time). *You may need to stop the mixer and scrape the sides of the bowl down to incorporate all the flour*.

After the three minutes, add the additional 1 1/4 cup of flour slowly, allowing to mix together. Meanwhile while the dough is coming together, spray a loaf pan with nonstick cooking spray and coat the bottom and sides of the pan with cornmeal.

Once dough is done mixing, dust your hands with flour, and remove the dough from the bowl. It should be slightly sticky but pliable. Shape into a loaf in the pan. Cover with a damp paper towel and let rest for 1 hour to rise. Dough should rise just above the sides of the pan.

Preheat oven to 400 degrees. Bake the bread for 35-40 minutes, covering the bread with tented foil if the bread is becoming too dark.

Let cool completely before slicing.

Makes one loaf.

*Please use organic ingredients wherever possible*