At Home: Sarah Style

Sarah Richardson

• Publisher: Simon & Schuster
• Year: 2015
• eBook ISBN: 9781501119507
• Topic: Design
• Subtopic: Design General

Following the bestselling success of Sarah Style, HGTV star and design queen Sarah Richardson invites readers into the homes she's most proud of designing—her own! Renowned designer Sarah Richardson guides readers through a variety of houses—from urban spaces, to secluded farmland getaways, to the islands of cottage country—that all showcase her signature style of casual elegance and nature-inspired design. In addition to the hundreds of design tips and never-before-seen photos—including many from Sarah's personal collection—there are forty-five beloved recipes that reflect Sarah's design style: comforting, fun, and meant for sharing. This is a behind-the-scenes tour that will inspire readers to achieve winning style on any budget. At Home: Sarah Style is the ultimate guide to living in style, loving your home, and entertaining with ease.

RECIPES

IN OUR KITCHEN

FIONA’S ALMOST-GUILT-FREE BANANA CHOCOLATE CHIP MUFFINS

These petite treats are so easy to make that Fiona has been whipping them up since she was a toddler. They are wholesome and delicious, with a hint of sweetness provided by the chocolate chips. Bake up a batch, pile them on a pedestal, and watch them disappear. One is never enough!

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3	ripe or very ripe bananas
^1/4 cup	salted butter
^1/4 cup	demerara sugar or cane sugar
1 cup	organic yogurt
3	large eggs
2 tsp	vanilla extract
1 tsp	salt
1 tsp	baking soda
1 cup	unsweetened coconut flakes
2 cups	Flour Power Blend
1 cup	dark chocolate chips
2 tbsp	extra-virgin olive oil

1 Preheat oven to 350°F.

2 In a food processor, combine bananas, butter, and brown sugar and purée until whipped smooth. Add yogurt, eggs, and vanilla and purée again until blended.

3 In a large bowl, combine salt, baking soda, coconut, and flour and stir together.

4 Pour the banana mixture into the dry mixture and stir with a spatula until just mixed. Do not overmix.

5 Pour in chocolate chips and fold them in until just combined.

6 Spoon the batter into mini-muffin tins. (I like to use silicone trays and brush olive oil into the base of the cups, then spoon about 1 heaping tablespoon into each cup.) Bake for 18 to 22 minutes.

MAKES 3 DOZEN

Note: If you want to omit coconut, you can substitute flour.

FLOUR POWER BLEND

Most of us are trying to make sure that what we put into our bodies is as healthy and nutritious as possible. I’m by no means a health nut, but I do strive to fill my diet with wholesome choices. In an effort to bolster comfort-food indulgences (think pancakes, waffles, and baked goods) with less processed flour and more nutrition, I started experimenting with alternatives to all-purpose flour. I now use this blend for most of my recipes in place of all-purpose flour. If you want to avoid gluten altogether, you can swap the dark rye flour out for quinoa flour. I keep this mix in a big glass canister so I can just scoop it out whenever I need it. If you’re looking for the ingredients in your grocery store, check the health food section. The almond meal gives a slightly nutty flavour to recipes, while the flax makes it light and airy. This blend is kid-tested too!

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Equal parts	dark rye flour
	ground flax
	ground almond meal

Mix all the ingredients together to ensure they are well blended, and store in an airtight canister or container.

GOOD START GRANOLA

A friend of ours runs a fabulous bakery in Old Montreal, and she shared this recipe with me more than a decade ago. Over the years I’ve altered it slightly, but the result is always the same — a delicious and nutritious way to get any...

Table of contents

• Cover
• Dedication
• From My House To Yours
• Homes
• Recipes: In Our Kitchen
• Acknowledgements
• Thank You
• About Sarah Richardson
• Copyright