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Warm & Rosy

2017-10-31 By Maggie 2 Comments

Black Lentil, Bulgur, Butternut Squash + Kale Chili – Vegan

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

Happy Halloween! It is fitting I am sharing this veggie chili on Halloween, because it is a tradition of sorts for me. Growing up, my mom would make a big steaming pot of vegetarian chili every Halloween. My three sisters and I would come in at various times from trick-or-treating (or in my older, cooler sister’s case, a Halloween party), and we would help ourselves to the pot bubbling away on the stove and the bowls of grated cheese, yogurt and scallions on the counter. It would warm us up from the chilly Chicago night. Does anyone else remember their Halloweens past to be much chillier than they are nowadays? We’d sit around the table eating chili and counting our candy — most of which would soon mysteriously disappear, thanks to my mom saving us from candy overload. My mom was ahead of her time in her preference for vegetable-centric meals and quality, minimally processed ingredients. Thanks, mom! Her chili was the perfect foil to the sweet candy, with a bit of spice and loads of veggies.

This year, I set out to make my own version of a Halloween veggie chili to carry on the family tradition. Nick grew up on chili that was mostly beef and very few vegetables — meaty, stick-to-your-bones chili — so this recipe is the perfect compromise between the very different chilis of our childhoods. We will be making this recipe for years to come, with a stamp of approval from Nick and Rose.

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

 

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

The black lentils and bulgur wheat give this chili a very hearty, meaty texture, which is exactly what I was going for. The butternut squash lends a nice sweetness and balances the spices in this chili. Speaking of spices, this chili has quite a few — rosemary, cumin, coriander, smoked paprika, chili powder and cinnamon — all of which combine for incredible depth of flavor. Oh, and raw cacao powder! The cacao powder, along with the cinnamon, adds delicious warm, earthy notes to this chili. Once you start adding cacao powder to chili, I venture you will never turn back. Tomatoes, black beans and kale round out the flavors in this chili. I add the kale at the very end of cooking to retain some of its brightness.

There’s really nothing better than a bowl of this hearty, nourishing chili on a chilly day, especially on Halloween! The black lentils, black beans and orange squash definitely qualify this chili as festive Halloween food. I topped ours with a dollop of full-fat, grass-fed Greek yogurt and some chives. Cheese would also be delicious.

Have a great day, and Happy Halloween! xx Maggie

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

Black Lentil, Bulgur, Butternut Squash + Kale Chili - warmandrosy.com

Black Lentil, Bulgur, Butternut Squash + Kale Chili – Vegan

Created by Maggie on 2017-10-31

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Yield: 6-8 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups (heaping) butternut squash, 1” dice (about 1/2 large butternut squash or 1 whole small, peeled and seeds removed)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • Freshly ground pepper
  • 28 ounces can of tomatoes - I used crushed fire-roasted; whole peeled tomatoes also work well
  • 1 cup canned tomato sauce
  • 1 - 2 tbsp chili powder (depending on desired spiciness - 1 tbsp will yield a slightly spicy chili)
  • 1 tablespoon raw cacao powder
  • 1 tablespoon maple syrup
  • 1 bay leaf
  • 4 cups vegetable stock
  • 1 cup black lentils, rinsed and drained
  • 1/2 cup bulgur wheat
  • 15 ounces can black beans, drained and rinsed
  • 4 cups chopped Tuscan kale

Instructions

  1. Heat olive oil in a large pot over medium heat. Once hot, add diced onion and a sprinkle of salt and pepper. Sauté for 3-4 minutes, stirring frequently.
  2. Add garlic and sauté for another minute.
  3. Add butternut squash, rosemary, spices, salt and freshly ground pepper. Stir to coat onion and squash with spices, adding more oil if the pan becomes dry. Sauté for a few more minutes until fragrant.
  4. Add tomatoes, tomato sauce, chili powder, cacao powder and maple syrup to the pot and stir to combine, scraping up any brown bits from the pan. Stir in vegetable stock and bay leaf and increase the heat to medium-high to bring to a boil.
  5. Once boiling, add the lentils and bulgur. Reduce heat to medium-low, cover and simmer for about 25 minutes until lentils and bulgur are tender and have absorbed most of the liquid.
  6. Taste chili, making sure the lentils are done (they should be slightly al dente, but cooked through). Adjust seasonings if necessary, adding more chili powder if you want a spicier chili or more cumin or cinnamon for more warmth. And, of course, salt and pepper.
  7. Stir in black beans and kale, cover and cook for 5 more minutes until kale is wilted and tender and beans are warmed through.
  8. Divide among bowls and serve with toppings of choice. I used Greek yogurt and chives.
  9. This chili gets even better as it rests. Feel free to make ahead and store in the fridge for up to 5 days until you are ready to serve. Any leftovers will freeze well. Enjoy!
  10. NOTE: This chili is not gluten-free, due to the bulgur; however, another gluten-free grain such as quinoa should work nicely here.
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Filed Under: Food & Drink, Soups + Stews Tagged With: autumn, butternut squash, cacao, chili, fall, halloween, kale, soup, stew

Previous Post: « Perfect Oatmeal Raisin Cookies – Vegan + Gluten-Free
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Reader Interactions

Comments

  1. Carla Flaim says

    2018-10-07 at 7:17 pm

    This is really good chili. Thanks for posting.

    Reply
    • Maggie says

      2018-10-10 at 7:00 pm

      Thank you! I’m so glad you like it — it is perfect for fall. Have a wonderful day!

      Reply

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About Warm & Rosy

Hello! Welcome to Warm & Rosy. I’m Maggie — a writer, photographer, recipe-developer, mother, activist and lawyer. This blog is my cozy space dedicated to nourishing food, simple wellness and living with intention.

I am passionate about food that nurtures body, mind, planet and community. Here you will find vibrant recipes from my home kitchen that celebrate nutrient-dense, whole food ingredients and the season’s bounty. You will not find “diet” recipes or restrictive ways of eating... Read More…

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"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
Wash your hands, avoid crowds, **listen to the exp Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
.
RECIPE
.
1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
.
(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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