If you haven't heard about Green Kitchen Stories yet, don't blame us. We've been obsessing over this couple and their Nordic way of life forever. This month, David and Luise (and baby Elsa!) are launching their latest cookbook, Green Kitchen Travels, inspired by - what else? - their family travels. Most notably, their time spent up and down the coast of California and on to the culinary epicenter that is New York City. We asked the authors to share a few highlights from their New York and California experiences, along with a recipe from the new book. This one's a killer: gluten-free almond pumpkin waffles! Read their sweet insights and win the book for yourself below... [olists num=2] Before our first visit to the U.S.A., we kept pumpkins only as decoration. They are also grown in Europe, but have never been as popular or as creatively used in recipes as in the States. After spending a few months on the West Coast during pumpkin season, we quickly learned that they can be used in practically any kind of recipe – sweet or savory. On our trip we made sure to try pumpkin pie, cheesecake and muffins, pumpkin soup and salad, pumpkin pancakes and even pumpkin spice coffee. But of all the sweet combinations, we grew most fond of the spiced pumpkin waffles that we tried in a diner just south of Big Sur, California. They were served with a slab of maple butter and after our third plate we were in a food coma for the rest of the day. We created these with a similar mixture of spices but slightly lighter, using almond flour and buttermilk. They are still quite rich, so two waffles are usually enough for one person. If pumpkins are out of season, you can use two cups mashed ripe banana instead of the pumpkin purée. [olists num=1]
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