Food Fridays: Earthly DelightsPosted: August 2, 2013
One of my favorites spots here on the Cape to eat is Osterville’s Earthly Delights – I have been every day and become quite friendly with the owners Tommy and Mary. Their organic iced coffee (with your choice of a variety of creamers – from coconut milk to organic half and half) along with one of Mary’s organic muffins (selection changes daily) is a great way to start off the day. For lunch I highly recommend the turkey Reuben or if you are feeling healthy the kale salad wrap is fantastic.
I also got the inside scoop that anytime there is a celebrity around town (like Blythe Danner or Tory Burch) they tend to frequent Earthly Delights as its one of the few organic places around known for fresh squeezed juices and smoothies.
Mary’s delicious muffins range from gluten free multi berry/peach to flax seed banana chocolate chip (just to name two of my favs)… I don’t have the exact recipes but found this gluten free choc/banana recipe on Beard & Bonnett which I plan on trying asap:
Banana Chocolate Chip Muffins
3/4 cup dark brown sugar 6 Tbsp. butter softened 6 Tbsp. ground golden flax seed 1 tsp. g-free vanilla extract 2 eggs 2 cups Better Batter g-free all purpose flour or other g-free baking mix 1 tsp. salt 1 tsp. baking soda 3 ripe bananas, mashed 1/2 cup semi-sweet chocolate chips 1/2 cup chopped pecans
Preheat the oven to 350° F and line a muffin pan with paper liners.
Beat the sugar, butter, ground flax, vanilla, and eggs together in the bowl of an electric mixer until smooth and creamy.
Combine the flour, salt, and baking soda together in a separate bowl and stir with a whisk to combine. Add the dry ingredients to the creamed sugar mixture, 1/2 cup at a time, mixing after each addition until completely combined. *The batter will be stiff at this point. Beat the bananas into the batter with the mixer on low speed. Fold the chocolate chips and pecans into the batter. Fill the prepared muffin cups 3/4 of the way full with the batter.
Bake in the preheated oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.