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Coffee Cake Muffins

“Wet” Ingredients:

2 mashed bananas
1 C non dairy milk
1 T white vinegar
1/3 C applesauce
1/3 C canola oil
1/2 C evaporated cane juice

Dry Ingredients:

*2 C mixed grain flours (Use 1/3 C of each:  quinoa flour, millet flour, spelt flour, garbanzo bean flour, whole wheat pastry flour & ground oats)
2 T ground flax
1/3 C unsweetened coconut shreds
1/3 C ground walnuts
2 t baking powder
2 t baking soda
1/2 t sea salt
2 t cinnamon
1/2 t ginger

1 C blueberries (fresh or frozen)
1/2 C raspberries (fresh or frozen)

Combine the wet ingredients with the dry ingredients and then fold in the berries.

*Depending on the moisture level of the berries (i.e. if using thawed frozen berries) and the size of the bananas, add another 1/4 – 1/3 C flour (wheat or oat) if the batter seems too thin.

Bake in muffin liners for about 22 minutes at 350 degrees.  Makes about 18.

>>NOTES:  To make this recipe gluten-free (GF), reduced fat, and reduced sugar…

  1. For the 2 C flour, use 1/2 each quinoa flour, millet flour, brown rice flour, and oat flour (GF)
  2. Instead of the flax, use garbanzo bean flour
  3. Instead of the walnuts, use rolled oats (GF)
  4. Reduce the sugar to 1/4 cup
  5. Reduce the milk and the vinegar by half
  6. Instead of 1/3 C oil, use about a tablespoon of oil and then the rest more applesauce.

Go!  Get yourself a copy of Dreena Burton’s latest cookbook, “Let Them Eat Vegan.”  You won’t be disappointed.  I love the way Dreena cooks and bakes.  Her creations have the perfect balance of healthy and delicious.  She uses primarily whole plant ingredients, plenty of beans/legumes, minimal added fats and “just enough” sweetener.  Eat all you want because there’s zero guilt!

The first recipe I tried was the Chickpea Pumpkin Seed Burgers on page 136.  At first I wasn’t sure that the burgers would hold together, but after I let the patties sit for about an hour they held up just fine in the pan.  I cooked 2 and refrigerated the other 4 patties (between layers of parchment paper in a storage container.)  Now I know that oats are a secret ingredient for vegan burger success!  I’ve used gluten flour before, but I’ve never used oats.  Oats work great– I think they’re my new favorite cooking ingredient!  The “resting” time must allow the oats to soak up moisture and this helps bind the burger.

For Burger Night #1 we had a side salad with a creamy horseradish dressing and some roasted Yukon Gold potatoes, carrots, celery and onion.

For Burger Night #2 I made the Raw-nch Dressing on page 47.  I didn’t have fresh parsley so I used kale instead.  It worked.  The dressing made for a great romaine lettuce dip and burger sauce.  We made some homemade potato chips!

For Burger Night #3 we had steamed broccoli.  Raw-nch Dressing also makes a great veggie dip.

I’m looking forward to making more out of Let Them Eat Vegan!

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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