Posts tagged ‘flax’

June 28, 2011

it’s fall… somewhere?

I was looking for something to bake.  I was in the mood for some type of coffee cake, but came up short in the recipe department.  I was also in the mood for something made with pumpkin… yes, it’s currently June but pumpkin is not a seasonal ingredient for me :).  I found this recipe for gluten free pumpkin muffins, and thinned out the base to make it in a 9×13 pan and topped with some cinnamon oat pecan topping – yum!

*I used the measurement for honey listed below as I prefer my baked goods less sweet.  If you are looking for something a bit sweeter and more dessert like, you can add up to 1/3 cup honey in the base recipe and adjust the amount of honey (or possibly add some brown sugar) in the topping as you desire as well.  Even with the 1T listed below, these bars got a lot sweeter the next day and really turned out delicious!

Cinnamon Pumpkin Coffee Cake

Base

  • 1 cup oat flour
  • 1/2c millet flour
  • 1/2 cup (2T garbanzo bean flour + the rest sorghum flour)
  • 1/2 cup ground flax
  • 1t baking soda
  • 1t baking powder
  • 1t nutmeg
  • 1T cinnamon
  • 1/4t salt
  • 1/4 c unsweetened vanilla almond milk
  • 1 15oz can pumpkin (not pumpkin pie filling)
  • 1/3 c unsweetened applesauce
  • 1T honey
  • ~3/4c water

Topping

  • 1/2c oats
  • 1/2c crushed pecans
  • ~1 1/2 T honey
  • ~1T water

cinnamon to taste (lots for me!)

1. Sift together the flours and add the flax, baking soda, baking powder, nutmeg, cinnamon and salt.

2. Whisk together the almond milk, pumpkin, applesauce and honey.

3. Create a hole in the center of the dry ingredients.  Add in the wet mixture and mix until combined.  You can add the water at this point to get your desired consistency.  (Since I was baking it as a coffee cake, I wanted it thinner than the original recipe made).  Pour into a 9×13 pan sprayed with nonstick cooking spray.

4. Mix together the oats and pecans for the topping.  Add in the honey and water to create a crumbly topping.  Sprinkle on top of the base batter.

4.  Bake in at 350* for 35 minutes, or until a toothpick inserted in the center comes out clean.

Serve with butta!  (aka Earth Balance)

June 17, 2011

tropical islands

I love islands.  Well, to be honest I have only been on a couple of islands.  I went to Hawaii in 2005, I’ve been to Martha’s Vinyard, Great Britain, Long Island… apparently besides Hawaii I have not been to any other tropical islands…  Man, that needs to change!  I do know however that I love tropical flavors.  Pineapple, coconut, mango, papaya – count me in!  And I can’t wait until I get to go back to Hawaii in November to be able to eat Dragonfruit again!  My favorite from what I can remember :).

Anyways, since it is almost officially summer (only a few more days!), I thought a tropical-inspired granola sounded pretty good.  Coconut, mangos, cashews… if only I had a beach and a cabana to sit by to enjoy it in.

Tropical Granola

  • 2 cups old fashioned oats
  • 1/4 c coconut
  • 1/2 cup ground flax
  • 1/2 cup raw cashews, cut in pieces
  • 2t cinnamon
  • 1/2t ground ginger
  • 1 serving dried mangos, cut into pieces*
  • 1/2 cup applesauce
  • 2T mango butter
  • 1t vanilla
  • ~2T water (optional)

1. In a small pan over medium heat, toast the coconut for a few minutes to develop its flavor.

2. Combine all the dry ingredients into a large bowl.

3. Mix together the wet ingredients and add them into the dry.  The addition of water in the wet ingredients helps to make your granola clump together so there are more clusters.  This was the first time trying it but it seemed to work pretty well!

4. Bake on a baking sheet in a 350* oven for 45 minutes to an hour, stirring every 15 minutes.

*In normal granola recipes, raisins and other dried fruits are added in after baking.  It wasn’t intentional to bake the mango in this recipe, everything just kind of got thrown together ;).  Baking it makes the mango a little more crunchy, so it’s up to you whether or not you want to bake it or add it in at the end.

Whether you’re headed to a beach with a cabana, or simply to your backyard with a beach towel to enjoy the sun, this granola will not disappoint.

June 4, 2011

mission: muffin

Kinley had some Amazon money to spend, and when she decided to get a few cookbooks I was quite happy with her decision!  I especially liked the vegan options because I don’t have to worry about subbing out dairy in anything, although knowing me, I probably will still sub away.

We’re big into muffins.  As evident with the muffin recipes I posted last week and the week before last.  I’m still on a mission to find the best muffin recipe ever, but can never quite settle on what flavor I want!  This week I was feeling a little green… zucchini bread green.  Thus, when the book, eat, drink & be vegan, had a recipe for Zucchini Spelt Muffins, I knew what I was going to be making.  Especially now that farmer’s markets are opening and zucchini will soon be in abundance ;).  I made quite a few tweaks to the original recipe, so the recipe below is not the one you will find in eat, drink & be vegan.

Zucchini Spelt Muffins (adapted from eat, drink & be vegan)

  • 2T flax meal
  • 1/2 cup + 2T unsweetened vanilla almond milk
  • 1/2 cup ripe banana (1 medium)
  • 1 1/2 cup grated zucchini (1 large or 2 small)
  • 1T maple syrup
  • 1t vanilla extract
  • 1/4c unsweetened applesauce
  • 2 cups spelt flour
  • 1/4t sea salt
  • 2t cinnamon
  • 1/2 t nutmeg
  • 2 1/2t baking powder
  • 1/2t baking soda

1. Combine flax and almond milk, set aside.  Mix together the mashed banana and grated zucchini in a large bowl.  Add in the mixture of flax and almond milk as well as the maple syrup, vanilla and unsweetened applesauce.

2. In a smaller bowl, whisk together the spelt flour, sea salt, cinnamon, nutmeg, baking powder and baking soda.

3. Add the dry ingredients into the wet mixture and combine until fully incorporated.

4. Spoon into 12 baking cups.  Bake in a preheated 375* oven for 22-25 minutes.  My muffins stayed quite moist because of the zucchini even though they were completely baked, so if your toothpick comes out a little moist that’s okay.

These muffins turned out amazing.  The book said their recipe made 9-12 muffins… not sure what size muffin pans they were using but mine made 12 heaping muffins – just how I like them ;).