Gothic Granola

Tag Archives: Pumpkin

Never Too Early for Pumpkin Muffins

It’s only seventy-four days until Halloween/my birthday, and it’s not too early for pumpkin muffins.  Snow is appearing on the mountains and it snowed (briefly, no accumulation) at 11,500 feet last weekend.

capitol lake vegan gluten-free | gothic granola 

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Flat Out: Flatbread

Flatbread, pancakesWelsh cakes–griddled breads give me problems. I either burn or undercook them. There is no middle ground. There is, however, old poetry from 2010.

Syrupy Solution to a Sticky Situation
A frying pan holds everything
you ever could desire
as you pour the batter sings—
Quick!  Turn down the dial.
Domestic chores don’t bring much joy
but this time you’re excused
because you treat tasks like your boys
you’ve left us all confused.
You once again return to me
from your wander-days,
but if you want some help from me
you must lift a spoon to stay.
We evermore sing little songs
as stirring cools your nerves
and though they never right the wrongs

pancakes still occur.

I was commissioned to make flatbread.

Sourdough Tortillas

2/3 cup fed teff sourdough starter
1 cup white rice flour (plus more, a lot more, for rolling)
1 cup millet flour
1 cup amaranth flour
1/4 teaspoon xanthan gum
1 1/2 teaspoons sea salt

1/3 cup canola oil
almost 1 cup very hot water

In a large bowl, stir together the starter, flours, xanthan gum, and salt. Stir until the starter balls up into pebbly chunks.  Pour in the canola oil and work that in (like adding liquid to piecrust, same concept).  Add the water in 1/4 cup increments, stirring well after each addition.  Mix until the dough coheres. Cover and let rest in a warm place for about 30 minutes.

Around ten minutes to go in rising time, preheat a dry cast-iron skillet or griddle to medium-high heat (the higher end of medium-high).  On a well-floured surface, form the dough into balls.  With a well-floured rolling pin, roll out to 1/4-inch thickness. 

Transfer to the skillet and cook until firm, about 2 minutes on each side.  Flip when either the bottom has black spots (if you like char) or when the top has begun to buckle.  Cook through and plate up or rack ’em to cool before storing.

Since I have a small skillet, I could only fit two or three small tortillas per batch on the pan. The original recipe says it yields 12 tortillas, but I had more like 20 because I made smaller ones.

I made a super-quick chilli: blitzed onion, garlic, veg broth, spices, pumpkin, kidney and pinto beans.

Fantastic with flatbread and spinach!

Parting shots:
Wednesday was chocoholic city and protein party. I made chocolate vegan Shakeology cookies from 12 Minute Athlete (check out her workouts!). Protein powder is a strange, strange beast when concentrated like that.

 I also got buzzed on batter with my modification of The Holistic Ingredient’s Beetroot, Quinoa and Chocolate Muffins. Midafternoon, I wanted the taste, not the effects of Queen Jennie sorghum whiskey. See 4 eggs, I see 1 cup water and 4 teaspoons of chia seeds, which means half of that water got replaced with half a cup of whiskey. Boozy beets, indeed.

 As if Shakeo cookies and whiskey muffins weren’t enough chocolate, I made a batch of Cocoa Quinoa Bars with hempseeds and cacao nibs again.

Breakfast shot: pureed leftover maple cinnamon persimmons I accidentally defrosted (I thought it was pumpkin curry soup in that jar!) and spinach, over grapefruit, topped with coconut peanutbutter, cinnamon, and turmeric. To the right, that’s the oft-hyped hot water with lemon (what, wellness peeps go bananas over this; the apple cider vinegar cleanse is a similar deal). The granola-looking-foodstuff on the left is leftover destroyed flapjack I rescued, and I had about half of that container. The rest is for a similar deal on Friday.

Come to the Dark Side…we have vegan and gluten-free goodies.

Zombie Soup

Most days, I ride my bike to work. After a few months, I figured out something…
Rules for wearing a skirt (of any length) while riding a bike:
1) Don’t.
2) Bring safety pins–both to pin up a long skirt before and to fix the inevitable rips afterwards.
3) Lose sense of shame.
4) Wear cute undies because you will flash people.
5) See Rule #1.
Especially because of the cold, I’ve given up on skirts for a while.


Soup! Because it’s cold outside. There’s probably 1,001 variations on some vegan, gluten-free, roasted butternut squash curried soup because it is brainlessly easy to prepare. Even a zombie could make it.

 Zombie Soup | gothic granola

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Tabled Soup

Clearing the table in one fell swoop often makes a mess.

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Pumpkin & Press

Power, paleo, pumpkin, press, pensamientos.

Reading is wonderful. As I’m not driving as much during the workweek, I read for news. I’m going to do what my grandparents on both sides fear about blogs: share my opinion! As if I don’t any other week.

paleo pumpkin bread vegan gluten-free | gothic granola

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On Work | Pumpkin Butterscotch Cream Cheeze Bars

They don’t pay me to think anymore, so I tend to think hard anyway. When I’m speeding home from closing shift, downing 800 mL to 1 L of water in order to rehydrate while blasting Rage Against the Machine, my mind runs in high gear. It’s time to write.
It’s difficult to be consistent in other areas of life when one’s job is inconsistent. Let us begin with this premise. Being a cashier and having a standing sedentary job is no more healthy than being a desk jockey with a sitting sedentary job. The inconsistent hours, workload, and cast of characters is beginning to wear on me. When a job begins to impact my health negatively, in preventable ways, then it’s time to go. This is a job, not my career.
 max on pillow | gothic granola

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A Good Roll

oatmeal buckwheat rolls vegan gluten-free | gothic granola

Nostalgia…comes in many flavours.  Nostalgia also features ellipses, and sometimes tissues, and, for the VGF among us, carbs.

While tackling the rolls my grandmother makes for Thanksgiving to make them vegan and gluten-free will probably never yield a perfectly white piece of bread, I can make a bread that’s pretty darn close to the rolls served at the now-defunct chain restaurant Steak and Ale.  (By the way, you should donate to Wikipedia.  It’s worth your while to support the free sharing of knowledge.)  The molasses and buckwheat flour colour these rolls a pumpernickel brown, while I’m sure it was caramel colour and a heck of a lot more sweetener that gave the Steak and Ale bread its dark sweetness.

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