On a recent trip to New York, I felt compelled to try out a couple Scandinavian bakeries that had been on my list to try. I mean, I love me some baked goods, and I’ve gotta get back to my roots somehow, right?! I’d been following Fabrique Bakery, in particular, on social media for a while, and always drool at photos of their freshly baked cardamom buns and housemade sourdough bread. I hope to one day visit their Stockholm location, but since New York is much easier to come by these days, I jumped at the chance to check it out! Upon entering the cute café on 14th St, the warming smell of cardamom and cinnamon immediately flooded my senses. After deciding on Fabrique’s signature cardamom bun, the sweet lady behind the counter asked me if I was going to be eating it right away. When I said likely so, she asked if I had a couple minutes to spare because she thought a fresh batch was just coming out of the oven. Would I be interested in waiting a few minutes for a warm one? Umm yes, absolutely! How thoughtful!? I’m so glad I did, because I hardly made it out of the bakery before tearing into the bag, and devouring the bun in a few short minutes. The doughy cardamom goodness was all just too delicious. It took everything in me not to turn right back around to pick up another (plus a loaf of sourdough), but alas, I was in a hurry to head to the airport. Nonetheless, Fabrique will definitely be on my list of regulars whenever I’m back in the city.
1802 roasters
I love a cute coffee shop, but there aren’t really any in my neighborhood within walking distance. Until now, that is! 1802 Roasters in Cypress Park has been roasting their own beans just down the street from me for a while, but previously had only been available for purchase at farmers markets around LA. They’ve been working to open a brick and mortar spot, even hosting weekend pop ups in their parking lot while construction on the cafe was still underway. The beautiful space is finally ready, thank heavens, and although they’re still only open on weekends (for now!), stopping by for a coffee has quickly become one of my favorite weekend morning activities. 1802 Roasters sources some delicious beans- from Guatemala to Peru to Costa Rica, and roasts them fresh on-site. I highly recommend picking up a bag to take home so you can get your fix during the week as well. My standard order of an Americano with steamed oat milk always hits the spot, and the pastries, sourced from Frog’s Bakery and Farmshop, are fresh and delicious as well. I’m partial to the pistachio morning bun, vegan almond croissant, and pumpkin ginger muffin! Yum! Definitely stop by next time you’re looking for a top notch coffee on the east side.
turmeric rye banana bread
Honestly, who doesn’t love a good banana bread?? I feel like it’s one of life’s simple, but oh so delicious pleasures, and always nice to have on hand. It can be made as healthy or as decadent as you want, but I tend to love the heartier loaves chock full of good-for-you ingredients like whole grains, nuts, and seeds. My husband and I have been on a bit of a banana bread kick, and he recently whipped up such a unique & tasty version, I just had to share. Fresh ground turmeric really shines through in both flavor and appearance, giving this moist loaf a beautiful golden hue, and rye flour lends a hearty, but not overpowering hand. The pecans, hemp hearts, and chia seeds add a lovely texture, and the raw honey creates just the right amount of sweetness. It’s damn near perfect on its own, but lightly toasted with a pat of butter (or carrot cake jam, as pictured above), and it’s absolute heaven!
Turmeric Rye Banana Bread:
7 oz whole wheat flour
3 oz rye flour
1 tsp ground turmeric
1/8 tsp black pepper
1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
4 oz butter, melted
4 oz raw honey
2 large eggs
4 extra ripe bananas (2 mashed, 1 chunky, 1 sliced)
4 oz almond (or other non-dairy) milk
1 tsp pure vanilla extract
1/2 cup pecans, toasted & chopped
1/4 cup hemp hearts
1/4 cup chia seeds
Preheat the oven to 350 F. Sift both flours, baking soda, turmeric, black pepper, cinnamon, and salt into a large mixing bowl. In a separate bowl, mix the butter and honey together until smooth. Add the eggs, mashed bananas, almond and vanilla extract to the butter mixture until well combined. Then add in the chunky banana pieces as well. Fold in the flour mixture, then gently add the pecans, hemp hearts, and chia seeds. Grease a loaf tin, and pour in the batter, smoothing and evening out if necessary. Top with reserved sliced bananas. Transfer to the oven and bake for about 50-60 minutes, or until the top is golden-brown and bananas are lightly caramelized. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
*Adapted from Banana Bread from BBC.
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here's looking at you
Talk about a fun and unique meal! I’d heard rave reviews about Here’s Looking At You in Koreatown, and we finally went down to check it out when my mom was in town recently. Described as “progressive social food”, this isn’t your typical dinner spot, but rather one that pushes the boundaries and totally excels in interesting tastes and flavor combinations. This corner bistro housed in a former cheesesteak shop serves some seriously tasty food, and that’s no surprise coming from Animal-alum, chef Jonathan Whitener. From the yellow corn ribs (!?) with poblano & cotija, to the frog’s legs with salsa negra (my husband’s fave), you’re definitely in for a unique and memorable dining experience at HLAY. I highly suggest scrolling through the photos for more details about each dish, but damn, the bold flavors really impressed us all. We can’t wait to return soon, and I’m super curious to try brunch as well! The shakshuka verde and coconut waffle are definitely calling my name.
salty nutty cereal cookies
Who doesn’t love holiday baking? I’m all about a cookie exchange, and these salty & sweet ones are sure to be a crowd pleaser. They don’t necessarily scream holidays, per se, but I think they fit in perfectly with a platter of otherwise festive cookies. And they’re super delicious, so who really cares? My mom has been baking up batch after batch of them this past week, and I have to say, I’m a huge fan. I love a sweet & salty flavor combo, and the almond flour & pecans lend the perfect amount of nutty goodness. Feel free to use a simple flakey cereal of your choice, or mix it up with a crunchy granola! You could even make them gluten-free by subbing in your fave GF flour for the all-purpose. These babies are super versatile, so have fun with it, and enjoy! Happy holidays!
Salty Nutty Cereal Cookies:
3/4 cup coconut oil or unsalted butter
1 1/4 cup dark brown sugar, packed
1/4 cup pure maple syrup
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup almond flour
1 ½ teaspoon baking soda
1 ½ cup old-fashioned rolled oats, toasted
2 cups flakey or crispy cereal (your choice!)
1/2 tsp flaky sea salt, plus more for topping
pecan halves, for topping
Preheat oven to 350° F. Spread oats on a cookie sheet and toast for 10 minutes. Set aside to cool. Beat coconut oil, brown sugar & maple syrup together on a medium speed until well incorporated. Add eggs and vanilla, mixing until fluffy, about 5 minutes. In a separate bowl, stir together flours, oats, baking soda & salt. Slowly add to the butter egg mixture. Add cereal and mix until combined. Refrigerate dough for at least 4 hours (overnight is better, but feel free to bake off a few right away too!). Line cookie sheet with parchment paper or nonstick baking mat. Measure out heaping tablespoon-sized balls and spread evenly on cookie sheet. Flatten the cookies a bit with your fingers, top with a pecan half and sprinkle with flaky sea salt. Bake for 8-12 minutes, or until lightly golden brown. They will continue to harden a bit post-baking, so it’s okay if they look a tad underdone. Cool on cooling rack and enjoy!
*Adapted from Salted Oatmeal Corn Flake Cookies by sweetish.co.
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