(the best) blueberry coconut pancakes

For the blissfully slow mornings, when eating breakfast food while wearing pajamas doesn't quite mean that it's still an appropriate time for breakfast. For the lazy summer days when working from home means working from bed, or the weekend mornings that welcome you with steady light and open schedules. 

For me, nothing says "brunch" more than pancakes. They're fluffy, versatile, delicious with minimal effort and paired with my favorite fruits and spreads; they can act simply and play foil to more extravagant breakfast dishes or light up a meal of their own accord. There's really nothing better. 

I woke up to my morning home alone in a while, without an agenda and with lots of time. Naturally, I cooked. These are the fruits of my (incredibly simple) labors: Moist, light, and flavorful blueberry coconut pancakes. These are everything pancakes strive to be, but also everything most breakfast carbs can only dream of becoming. These stacks of brunchy perfection are whole wheat, low in fat, and accompanied with plenty of healthy fruits. This is a recipe for a comforting meal you can indulge in without feeling guilty about, so dig in!

recipe

makes 10 medium-sized pancakes or 6 large pancakes

ingredients

to make:

1/2 cup + 2 tablespoons whole wheat flour

1/4 cup quinoa flour

1/4 cup rolled oats

1 tsp baking powder

1/2 tsp baking soda

1 cup soymilk

2 eggs

1 banana

dash cinnamon

3/4 cup blueberries

coconut oil, for frying

to serve:

fresh berries or fruit

shaved coconut

100% pure maple syrup

directions

Whisk together dry ingredients in a large bowl, set aside. In smaller bowl, mash banana and add eggs; whisk together. Add wet ingredients to dry and mix until incorporated, then fold in blueberries.

Melt coconut oil in a pan over medium heat, gently rotating pan to evenly distribute oil. Spoon a large dollop of batter onto pan and cook pancake until golden brown, about 2-3 minutes each side. Repeat with remaining batter, adding coconut oil in between batches as needed. 

Stack pancakes, drizzle with syrup, top with berries or fruit, sprinkle with coconut. Slice, eat, close eyes and chew slowly to enjoy; there's no need to rush this breakfast, and that's all there is to it. Enjoy!

cauliflower pizza + butternut squash and avocado topping

It's been good to be home, if not a little surreal. Sometimes, being here feels like an extended vacation, a break from a more tangible life. Living out of suitcases I never unpack, making plans for the upcoming weeks of school, answering emails and messages from people hundreds of miles away. Scrambling to spend precious few hours with old friends, but taking so much time to update each other that we're hardly able to catch our breath and create new memories.

For the first time in a while, being home feels like home. The semester (and half of college??) is over, I'm taking deep breaths, and it's easier to be present. I've been waking up to knocks on my door, my parents' voices, and food in the kitchen, rather than the blaring street noises and hurried meals I've become used to. There is comfort in the familiarity of action: backing out of the driveway, arranging my cat in the crook of my arm, padding barefoot in sleep clothes to get milk from the garage.

There is comfort in the familiarity of people as well. This weekend, I was able to spend time with two beautiful, graceful and crafty friends I hadn't seen in a while. We've never lived close, so time together is rare. Over the years, that distance has cultivated friendship that is gentle and unassuming, but precious and steadfast, and it's made me all the more thankful for simple moments like these.

We met up at a farmer's market near Sarah's home to peruse ingredients, then settled down at Amy's house, where we chatted and snacked, then practiced for an upcoming campus ministry event before making dinner. 

On somewhat of a whim, we decided to try making cauliflower pizza. Cauliflower topping, you say? Oh no. If you haven't heard of it, 'tis a delicious whole wheat/gluten-free/veggie-friendly version of the familiar greasy dinner we consumed at childhood birthday parties and group gatherings. Cauliflower is used to make a perfectly toasty and yummy crust, then layered with fresh ingredients that beat any ol' slice of Domino's. This version was scrumptious and filling, but not heavy at all, making it a perfect summer treat. Try making your own with this simple recipe, or switch it up with your own favorite toppings.

Cauliflower Pizza + Butternut Squash and Avocado Topping

recipe
makes two medium-sized pizzas or one massive pizza

ingredients
crust:
one medium cauliflower head
1/2 cup whole wheat flour
1/2 cup shredded mozzarella cheese
3 tbsp gluten free flour
1 tbsp ground flaxseed
1 egg
1 tbsp olive oil
1 tsp finely chopped fresh rosemary
1 tsp dried oregano
1/4 tsp salt

toppings:
one small/medium butternut squash
2 tbsp olive oil
a few pinches salt & pepper
2 tsp brown sugar
1 tsp cayenne pepper
4 oz. diced salami (we used packaged beef salami from the farmer's market)
any kind of pizza sauce (ours: trader giotto's bruschetta!)
2 cups shredded white blend italian cheeses
1 ripe, sliced avocado
black pepper

directions
Oven - 400 degrees

First, peel and slice butternut squash then drizzle with olive oil and toss with cayenne pepper, brown sugar, salt and pepper. Arrange evenly on baking sheet covered with parchment paper, and bake for 40-45 minutes, until soft with golden brown edges.

To make the crust, rice the cauliflower by trimming the florets with a knife or mandolin so that you are left with a heap of fluffy white "rice." Discard stems, transfer cauliflower to a bowl and microwave on high for 7 minutes. Mix with whole wheat and gluten free flours, mozzarella, flaxseed, egg, olive oil, and spices until incorporated to form dough.

Grease or flour a baking sheet spread with parchment paper. This step is extreeeeemely important because the dough is sticky and and difficult to take off otherwise! I'm speaking from personal experience... Shape the dough into two identical rectangles that are about 1/4 inch thick. Bake for 25-30 minutes, until golden brown and firm.

Remove crust from oven and spread with pizza sauce and cheese, then layer with salami and butternut squash. Broil pizzas in oven for about 3-5 minutes, until cheese is melted. Remove and top with sliced avocado and sprinkle with cracked pepper.

rosemary potatoes
Slice about two cups of fresh baby potatoes (ours: an assortment of fresh purple, yellow and red baby potatoes), then drizzle with olive oil and toss with sprigs of fresh rosemary, salt, and pepper. Bake at 350 degrees (you can use a confectioner's oven) for 30-35 minutes.

to enjoy
Once your pizzas are complete, transfer to cutting board or serving dish and enjoy with rosemary potatoes and fruit tea, or for lunch: a simple salad, fresh fruit and cold lemonade. Food always tastes better outside, and summer weather is in full swing so enjoy on an outside table in your backyard if you can! As always, accompany with good friends and conversation for a well-rounded and thoroughly enjoyable meal.

P.S. We initially used another ingredient, a pretty bunch of greens we picked up at the farmer's market. We ended up not liking the taste, so we didn't eat it, and that's okay. Kitchen mistakes happen, but that's part of the fun of experimenting and learning. : )

That's all for now! xoxo, enjoy.

almond plum tart + greetings and eatings

It started with an Instagram hashtag but, with perhaps irrationally high hopes I now venture into Blogland for my first legit #thekaikitchen post. I've always felt that writing solidifies the realness of things as time passes, but lately I've been forgoing the written word in favor of in-the-moment, mental memory-saving and blissful enjoyment of the little things- which is really just a nice way of saying I haven't been taking pictures or writing for jack squat. 

Hopefully the act of creating this blog will force me to make and think more frequently. If you've stumbled upon this page, enjoy!

For my inaugural post, with camera in hand and mind in stomach I set out to capture the makings of a quiet Saturday. I met up with a good friend and we ventured to the good ol' Berkeley Bowl, meandering through the aisles and stopping at whatever caught our fancy. 

We drove back to her apartment with our gleefully purchased loot and set into a rhythm of things. Janice set out snacks for us--fresh crusty rosemary bread, soft brie cheese, and juicy strawberries, as we sipped our coffee and attempted our first Pinterest-worthy tart. It turned out beautiful and crumbly, and the tartness of the plums was a satisfying complement to the buttery crust. This would be amazing as a brunch accompaniment or as a warm dessert (with ice cream!) enjoyed on outside tables. What are you waiting for?! Here's the recipe:

Almond Plum Tart

recipe

for one 9-inch tart
to be enjoyed with spring weather, soft music, and wonderful company.

ingredients

crust:

-1/2 cup butter, melted
-3 tbsp granulated sugar
-1/4 teaspoon salt
-1/2 cup all purpose flour*
-1/2 cup oat flour*
-1/4 cup almond meal*

*I enjoyed this combination of flours, but you can really use anything you like! A crust made with solely all purpose flour would taste equally delicious.

almond cream filling:

-1/2 cup almond meal
-1/4 cup granulated sugar
-1 egg
-4 tbsp butter
-1 tsp vanilla extract
-2 tbsp all purpose flour

topping:

-2-3 fresh plums
-2 tbsp blueberry jam*
-a bit of sugar

I used blueberry but again, use whatever you have! Raspberry or plum would also be excellent choices.

directions

Oven - 350 degrees.

For crust, mix butter, sugar, salt, all purpose flour, oat flour, and almond meal. Rotate the bowl with your hand as you fold the mixture into itself with a spatula, stirring just enough to incorporate ingredients. Empty the dough mixture onto a greased tart pan, gently forming the dough into the bottoms and sides of the tart with your spatula (or, if you're like me, get down with your messy self and use your fingers to pat the mixture in place). Cover with plastic wrap and refrigerate until firm, about 30 minutes, then bake in the oven until slightly firm and golden, about 12-15 minutes.

To make the almond cream filling, whisk all ingredients together in a large bowl until just combined. Pour the filling over the crust and spread smooth with a spatula. Slice plums in thin slivers and arrange in a circle around the outer edge of your tart, then in a smaller inner ring. Be sure to sneak bites of extra plum pieces as you work. 

Melt the jam in a small saucepan on low heat, then pour evenly over the plums as a glaze. Pop the entire tart in the oven and wait patiently (I know it's hard) for 30 minutes as it bakes to perfection. Once the filling is set and the plums are a soft, deep red color it's time to enjoy the fruits (haha) of your labor. 

Sprinkle with sugar and serve with dairy weapon of your choice: creme fraiche, whipped cream, ice cream, or on its own. Enjoy your tart with almond milk or tea, or perhaps water in mason jars. This can be enjoyed with good company or with a good book- it's your preference.