Silent Sunday: Color Factory

Color Factory
575 Sutter Street
San Francisco, CA 94102

January 21, 2018January 25, 2026

Here we are, a day before the official release of Real Food, Really Fast, and it feels as though I’m already late to my own party. By some strange twist of fate or marvel of Amazon.com, copies started shipping weeks ago, way back in the depths of December amidst all the holiday madness that goes with it. My head hasn’t stopped spinning since then, and if you can believe it, we’re about to turn this steady buzz into a bold roar, all the way up to eleven.

Kicking things off with a casual sampling and signing, come meet me TOMORROW, January 16th for my first appearance at Nourish Cafe, 1030 Hyde Street in San Francisco, 11am – 1pm, where I’ll hand out tastes of the single most popular recipe among testers: The Buttered Buffalo Pecans. Crisp, nutty, spicy, and just a touch sweet, it’s no surprise that this simple snack turned into such a big hit overnight. One bite and you’ll be hooked too, but in case you’re not in the bay area, here’s a little sneak peek:

The big celebration happens on Friday, January 19th, with a menu of sweet and savory tastes straight from the book, along with an incredibly generous raffle of premium baking supplies furnished by Rodelle, a free copy of the latest issue of VegNews Magazine for every attendee, and perhaps most importantly, an evening of fun and revelry! On the menu are more of the greatest hits, including Millionaire’s Kale Salad, Thai Laab in lettuce cups, and Peppermint Bark Meltaways. Get your tickets here ASAP because space is limited, and because, well, I need to know how much food to cook. Small details, right?

I hope to see your lovely, shining faces out there soon! If you’re not nearby, don’t despair; I have many more book-related appearances on the horizon, near and far, so stay tuned for those details. Until then, keep it real[ly delicious.]

January 15, 2018January 25, 2026

Hannah (BitterSweet)7 Comments

Silent Sunday: Just Noodling Around

January 14, 2018January 25, 2026

Hannah (BitterSweet)3 Comments

Golden State of Mind

Without cake, does it really even count as a birthday?

Sure, it’s inevitable that the celebrant will still wake up another day older regardless of the day’s festivities or lack thereof, but don’t we all? Just like a cupcake without frosting is really just a muffin, a birthday bereft of cake is not only a sad situation to imagine, but one that truly misses the point.

How often do we have a legitimate excuse to eat ungodly amounts of sweets as if there was no tomorrow, despite our best efforts at self-preservation to survive up until this milestone?

With that in mind, my own sweet birthday reward is a bit more minimal than in years past, but necessary for a proper observation of the day.

Shaking off the January chill, each glorious, golden bite of these turmeric cupcakes is a warming embrace from within. Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Most importantly, these treats pack a bold punch of spicy flavor into a small package, turning any day into an occasion worth celebrating.

Yield: Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers

Golden Latte Cake

Name: Golden Latte Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 28
Cuisine: American
Ingredients: 2 Cups Almond Flour; 1 Cup Oat Flour; 1/3 Cup Arrowroot; 1/2 Cup Golden Latte Mix, Store-Bought or Homemade; 2 Teaspoons Baking Powder; 1 Teaspoon Baking Soda; 1 Teaspoon Ground Ginger; 1/2 Teaspoon Ground Cardamom; 1/4 Teaspoon Ground Black Pepper; 3/4 Teaspoon Salt; 1 1/2 Cups White Grape Juice Concentrate; 1/2 Cup Applesauce; 2/3 Cup Melted Coconut Oil; 2 Teaspoons Vanilla Extract; 2 Teaspoons Apple Cider Vinegar; 1 Cup Vegan Butter; 1 Cup Arrowroot; 1/2 Cup 100% Grade B Maple Syrup; 2 Teaspoons Vanilla Extract; Pinch Ground Turmeric or Yellow Sprinkles

Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Golden Latte Cake

2 Cups Almond Flour
1 Cup Oat Flour
1/3 Cup Arrowroot
1/2 Cup Golden Latte Mix, Store-Bought or Homemade
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Black Pepper
3/4 Teaspoon Salt
1 1/2 Cups White Grape Juice Concentrate
1/2 Cup Applesauce
2/3 Cup Melted Coconut Oil
2 Teaspoons Vanilla Extract
2 Teaspoons Apple Cider Vinegar

Maple Frosting:

1 Cup Vegan Butter
1 Cup Arrowroot
1/2 Cup 100% Grade B Maple Syrup
2 Teaspoons Vanilla Extract

Garnish (Optional):

Pinch Ground Turmeric or Yellow Sprinkles

Instructions

Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.
In a large bowl, whisk together the almond flour, oat flour, arrowroot, latte mix, baking powder, baking soda, spices, and salt. Separately, mix together the grape juice concentrate, applesauce, coconut oil, vanilla, and vinegar.
Pour the liquid ingredients into the dry, folding the mixture together just until smooth. A few errant lumps are perfectly fine; don’t drive yourself crazy trying to beat them all out.
Fill the cupcake papers about 2/3rds of the way full, or divide the batter equally between the two cake rounds, and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes if making cupcakes. If preparing cake layers, bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.
Meanwhile, prepare the frosting. Toss the butter and arrowroot into your stand mixer, beating on low speed to cream the two together. Once completely smooth and homogeneous, slowly pour in the maple syrup, followed by the vanilla.
Whip on high speed for 2 – 3 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Be careful not to overheat the frosting, though, as it will soften and break down if it gets too warm. Pop the whole bowl into the fridge for a few minutes if it’s giving you trouble.
Spread the frosting on your cakes as desired. Keep cool until ready to serve.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

January 12, 2018January 25, 2026

Hannah (BitterSweet)15 Comments

Treasure Chestnuts

Inspired by the Japanese kuri gohan, the beauty of this side dish is its simplicity, highlighting the seasonal delight that is freshly roasted chestnuts. Harmonizing with the naturally nutty flavor of brown rice, those toothsome grains cling to each tender morsel for an incredibly satisfying bite. Though chestnuts are sadly hard to come by when winter ends, you’ll find yourself craving this combination all year long.

Yield: Makes 4 Servings as a Side Dish

Chestnut Rice

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

2 Cups Short Grain Brown Rice
2 1/2 Cups Water
1/2 Teaspoon Salt
1 Cup Roughly Chopped, Roasted and Shelled Chestnuts (About 20)
2 Tablespoons Vegan Butter or Coconut Oil
1 Tablespoon Toasted Black Sesame Seeds

Instructions

My favorite way to prepare this dish is in an electric pressure
cooker since it’s so crazy fast, but it can just as easily be made on
the stove top. If working with a pressure cooker, simply toss in the
rice, water, salt, chopped chestnuts, and butter or oil. Lock in the lid
and set it to 20 minutes on high pressure. Once that time has elapsed,
quick release by opening up the valve to immediately discharge the built
up pressure. Stand back and cover with a dish towel to prevent any
spray or steam burns. Let the rice stand for 5 more minutes before
uncovering.
For stove top prep, combine the water, salt, and butter or oil in a
medium saucepan and bring to a boil over medium heat. Add the rice and
chestnuts, cover, reduce the heat to low, and simmer gently for 45 to 50
minutes, until the liquid has fully absorbed. Let stand for 5 more
minutes.
Top with sesame seeds right before serving.