Blueberry Lemon Flax Muffins with Lemon-Flax Streusel Topping

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

Non-stick cooking spray
2 cups whole wheat pastry flour
2 tablespoons cornstarch
2 tablespoons baking powder
½ teaspoon salt
½ cup almond milk
â…“ cup almond oil
½ cup coconut milk
1 tablespoon lemon zest
1 tablespoon lemon juice
â…“ cup unrefined cane sugar
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
½ cup flax seeds

For the lemon-flax streusel topping

2 tablespoons whole wheat pastry flour
2 tablespoons brown sugar
½ tablespoon flax seeds
½ tablespoon lemon zest
1 tablespoon margarine

Directions

Preheat oven to 400ËšF. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a medium mixing bowl sift together the flour, cornstarch, baking powder, and salt, and set aside. In another medium bowl, whisk together the almond milk, almond oil, coconut milk, lemon zest, lemon juice, sugar and vanilla extract until frothy. Slowly add the dry mixture to the wet, and stir until combined. Gently fold in the blueberries and the flax seeds until just distributed, careful to not over mix.

To make lemon- flax streusel topping combine all ingredients in a small bowl using a fork or better yet your fingers, and set aside.

Pour the batter into the prepared muffin tins. Divide the topping mixture over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean. Serve.

Ginger Carrot Muffins with Ginger-Spice Butter

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

For the ginger carrot muffins

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup carrots, shredded
½ cup raisins
Coarse sugar

For the ginger-spice butter

½ stick margarine, softened
1 teaspoon fresh ginger, peeled and grated
1 teaspoon fresh nutmeg, grated
1 teaspoon fresh cinnamon, grated

Directions

For the ginger carrot muffins

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in carrots and mix well. Combine together the flour and carrot mixtures a little at a time until thick but still smooth. Fold in the raisins and mix gently.

Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean. Serve with ginger-spice butter.

For the ginger-spice butter

In a small bowl combine all ingredients and mix well. Spread on warm muffins.

Strawberry Oatmeal Cookies

March 31st, 2011 § 0 comments § permalink

Makes 18-24 cookies

Ingredients

1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon
1 cup dried strawberries, chopped fine
¾ cup margarine
½ cup sugar
1 cup brown sugar, packed
1 teaspoon fresh ginger, peeled and freshly grated
1 ½ teaspoons vanilla extract
½ cup almond milk
3 cups rolled oats

Directions

Preheat oven to 350°F. Prepare a couple of baking sheets by lining them with parchment paper. Set aside.

In a large mixing bowl combine the flour, baking soda, salt, spices and strawberries. Set aside. Beat together the margarine, sugars, vanilla and fresh ginger until light and fluffy. Add the soy milk and whisk until smooth. Slowly add the flour to the liquid a little at a time until incorporated and it is a thick smooth batter. Add the oats slowly and mix well until incorporated as well. Drop spoonfuls onto the prepared baking sheets and flatten each ball slightly. Bake approximately 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Take cookies off baking sheet carefully using a spatula and put them on a surface to cool. (The hot pan will continue to bake them.)

Vanilla- “Butter” Cast-Iron Pineapple Upside-Down Cake

March 31st, 2011 § 0 comments § permalink

Makes 1 large cake

Ingredients

8 tablespoons (1 stick) margarine
1 vanilla bean, split and scraped clean
1 cup sugar, separated
1 fresh pineapple, cored and sliced
¾ cups cornmeal
¾ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons coarse salt
¾ cup egg replacers (replacers must equal approximately 3 large eggs)
1 teaspoon vanilla extract
½ cup coconut milk

Directions

Preheat oven to 350ËšF.

Melt 4 tablespoons of margarine in a cast iron skillet over medium heat, making sure to coat all sides. Add the vanilla bean and the scrapings from the vanilla bean and ½ cup of sugar and cook until the margarine starts to melt and turn golden brown, about 3 minutes. Add pineapple rings forming a circle covering entire bottom of pan filling any blank spots (cut rings if you need to fill spots) arranging for an aesthetically pleasing design. Place in the oven for 15 minutes or until pineapple is tender. Set aside.

Meanwhile, in a large mixing bowl combine cornmeal, flour, baking powder, baking soda and salt. Separately, in the bowl of a large mixer over medium-high speed or by hand, beat the remaining margarine and sugar until fluffy. Reduce speed to medium and add egg replacers, making sure to scrape sides of the bowl. Next, adding dry ingredients and mix just until incorporated. Finish by adding vanilla and coconut milk. Drop spoonfuls of batter over pineapple mixture and spread evenly with a spatula coating evenly and making sure pineapple is not visible. Bake until golden brown and a tester comes out clean, 35 to 40 minutes. Let stand for 10 minutes, run a knife or spatula around the cakes edges and invert onto a large cutting board tap the bottom if need be. Cool and serve.

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