Herbed Sweet Potato and Quinoa Muffins

I think this is the middle ground, and it’s what I’m aiming for: neither too grand and unrealistic in my resolutions, nor totally hopeless in the complete giving up. Not seeing a setback as a failure. Because it’s not. Sometimes things take years.

I am in love with these. I am in love with Amy Chaplin’s beautiful book, At Home in the Whole Food Kitchen. I love that the sweetness from the sweet potato lends a quiet, natural sweetness to these (without any added sugar) that is perfectly complimented by its savory, herbal elements. I made these three times. The first time was a resounding success, but one that came with a lot of off-the-cuff improvisation, based on me forgetting a few ingredients and being far away from a grocery store in the snowy woods, so I wanted to make them again. (This is perfect snow-day baking and eating, btw.) The second time, they kinda flopped. But that’s not the fault of the recipe, it’s the fault of a terrible, gummy, starchy gluten-free flour blend that I used. So I made them a third time, and they were winners again. Amy’s recipe isn’t gluten-free, but it is vegan (which I also swapped – because I believe in eggs), and I think it’s a delicate balance that needed a deliberate gluten-free modification. It needs a hearty blend of flours that absorb liquid. And a starchy, rice-based flour blend didn’t cut it. Keep that in mind if you make these gluten-free. (She used spelt flour.) I look forward to eating them all winter long. I am in love with these. I am in love with Amy Chaplin’s beautiful book, At Home in the Whole Food Kitchen. I love that the sweetness from the sweet potato lends a quiet, natural sweetness to these (without any added sugar) that is perfectly complimented by its savory, herbal elements. I made these three times. The first time was a resounding success, but one that came with a lot of off-the-cuff improvisation, based on me forgetting a few ingredients and being far away from a grocery store in the snowy woods, so I wanted to make them again. (This is perfect snow-day baking and eating, btw.) The second time, they kinda flopped. But that’s not the fault of the recipe, it’s the fault of a terrible, gummy, starchy gluten-free flour blend that I used. So I made them a third time, and they were winners again. Amy’s recipe isn’t gluten-free, but it is vegan (which I also swapped - because I believe in eggs), and I think it’s a delicate balance that needed a deliberate gluten-free modification. It needs a hearty blend of flours that absorb liquid. And a starchy, rice-based flour blend didn’t cut it. Keep that in mind if you make these gluten-free. (She used spelt flour.) I look forward to eating them all winter long.

¼ cup rainbow quinoa (or black, or red, your call!)

½ cup water

¼ cup plus 1 tablespoon olive oil, divided

1 small onion, finely diced

2 tablespoons chopped, fresh sage

2 teaspoons chopped, fresh thyme, plus more for garnish

1 /2 cup brown rice flour

½ cup oat flour

½ cup almond flour (OR use 1 cup Bob’s 1-to-1 baking mix, plus ½ cup of oat or almond flour)

1 tablespoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

1 egg, whisked

1 cup mashed sweet potato

½ cup water

¼ cup sliced almonds

2 teaspoons apple cider vinegar

1 teaspoon tamari

Directions at theyearinfood.com

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