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Posts Tagged ‘baking’

I made this as a coffee cake, I will write about it as a coffee cake, the pictures show coffee cake, but truth be told I recommend this recipe as muffins.  Do what you want with that information, I’m just putting it out there.  I had baked the Blueberry Coffee cake for long enough +5 minutes and the center still came out thick and somewhat pasty.  My toothpick came out clean and everything, but dense the center was.   I ate the outsides.  D, on the other hand, lathered his slice in Earth Balance and it was down the hatch.

I’ve had a lot of blueberries on hand lately! The reason is because in my quest to find organic food, which is of uttermost importance to me, I stumbled upon a 3lb bag of frozen organic blueberries at Costco.  I since I practically have an I.V. pumping smoothies in my blood all week, frozen berries are a must have in my kitchen.  The 3lb bag of organic blueberries have lasted for weeks so they are a great deal.  Here is my newest NON-smoothie recipe…

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What You’ll Need:

1 cup frozen blueberries, thawed

1/2 cup raw sugar

1 cup whole wheat pastry flower

1 cup unbleached all purpose flour

1/2 cup applesauce

1 tsp baking powder

1/2 tsp baking soda

1 1/4 cups soy milk

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How You’ll Do It:

Preheat oven to 350º.  Put your frozen berries in a small bowl and cover them in cool water to thaw. Mix dry ingredients together (flours, baking soda, baking powder, raw sugar) in a large bowl.  Sift if needed.  Then pour in applesauce and soy milk.  Mix together with a fork until all dry ingredients are thoroughly incorporated with the wet ingredients.  You should have a thick, mostly lumpless, batter that is still thin enough to be poured with ease.  Drain your blueberries, dab dry with a paper towel, and fold them into your batter. 

 In either a round cake pan (what I used) or a square baking dish, pour batter in evenly.  Place in oven and bake for 25 minutes.  If you would like to line a muffin tin for Low-Fat Blueberry Muffins, bake for 18-20 minutes instead.  Either way, make sure a toothpick or fork comes out clean when inserted into cake to insure doneness. 

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Why You’ll Love It:

   Using raw unrefined sugar in this recipe instead of refined sugar is a huge plus.  Raw sugar has trace minerals in it, including phosphorus, magnesium, calcium, iron, and potassium.  Refined (white) sugar has been stripped of all these mineral and has chemicals used in it’s processing.   Don’t be fooled into thinking that all sugar that is brown is raw.  Many sugars have molasses added back into them to change the color brown.  Take effort to make sure you purchase organic raw unrefined sugar, if you want to get the most nutritional bang for your buck.  And if you’re feeling really generous to the environment, buy Fair Trade. 

   To up your blueberry intake through a recipe without raw sugar, try some Blueberry Sorbet.

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 I created this recipe especially for all you sinlges and couples out there.  I lived alone for the majority of college and now that I’m married, it’s just D and me.  8 out of 10 recipes yeild enough to serve a family of 6.  You end up feeling like you’re wasting money on more ingredients than you need and feeling bad for throwing out perfectly good leftovers that have been in your refridgerator for a week.

This recipe is quick and easy.  It has a preperation time of 5 minutes or less and comes out of the oven ready to eat.  No cooling, setting, flipping, or further constructing required.  It serves a single person easily but could also be shared between two people.

What You’ll Need:

1 golden delicious apple

1.5 tsp ground cinnamon

3 T agave nectar (or maple syrup)

1/4 cup raw hazlenuts, chopped

1 tsp rolled oats, optional

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How You’ll Do It:

Preheat oven to 350 degrees.  Slice your apple into thin wedges or slices.

Lay them mostly flat, in one layer,  in a single serving baking dish.

Sprinkle the chopped hazlenuts, rolled oats and cinnamon on top of the apples as evenly as possible.  Then drizzle the agave nectar on top.

Bake for 25 minutes.  Make sure you can easily poke a fork or toothpick in an apple without any resistnace.  If your apples are not soft enough, bake for 5 more minutes and recheck.  Continue at 5 minute intervals if needed.

Why You’ll Love It:

  Multiple studies have shown that cinnamon helps regulate blood sugar and has been very beneficial for people suffering from Type II Diabetes.  Cinnamon is a natural food preservative because it prevents food spoilage and bacterial growth.  Cinnamon also helps prevent blood clots.  The smell of cinnamon has been shown to boost cognitive function and memory.

  One medium apple, with peel, has aver 10% of your daily value of fiber.  The combination of fiber and fructose, a simple sugar, in apples causes a slow and steady breadown which helps keep blood sugar regulated. 

For another delicious, healthful,  apple and cinnamon combination check out Fancy Apple Whole Wheat Crepes!

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When I first took on a plant-based diet I assumed I would have to kiss things like cheesecake goodbye.  Thank God I was merely uneducated on plant-based baking. 

The beautiful thing about non-dairy sour cream, non-dairy cream cheese, and non-dairy mayonaise is they own the exact same flavor as their dairy-based rival but they do not have the same characteristics!  They do not have the cholesterol, same bad fats, place of origin and all other negatives associated with dairy based foods.  

All those who are lactose intollerant, squeemish at the though of eating from an utter, or who have high cholesterol give me an ‘Amen’!

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What You’ll Need: (for 8-10 mini cheesecakes)

3 tsp Ener-G Egg Replacer

4 T warm water

8 0z of non-dairy non-hydrogenated cream cheese (equivalent of 1 pack of Tofutti brand)

1/2 cup raw sugar

1/4 tsp almond extract

1/4 tsp vanilla extract

1 cup almonds

3 T non-dairy non-hydrogenated butter (Earth Balance)

How You’ll Do It: (don’t be nervous by al the little steps, this comes together quickly and easily)

Preheat oven to 35o °.  Bring non-dairy cream cheese and non-dairy butter to room temperature. When heated, lay almonds flat on a baking sheet and roast for 9 minutes or until fragrant. (Do not burn!)

In your Magic Bullet, whip egg replacer and water until thick and foamy.   Cream together your cream cheese, extracts, and sugar.  Then mix in egg replacer.  Once creamed together by hand, place back into your blender and blend consistenly until very smooth.

Use your Magic Bullet, or a food processor, to pulse your toasted almonds into a medium fine flour.  Once an even consistency is reached (you may have to pulse 1/2 cup at a time, depending on your appliance) put the almond flour in a medium bowl.  Cut in non-dairy butter into flour and mix together until all non-dairy butter is incorporated without large lumps. 

Using a your hands, scoop up about 1 T of almond mixture and press it into the bottom of a muffin tin to create a thin crust covering the bottom of the tin.  While pressing crust into the bottom of the tin, gently spread the crust upward about 1/4″ up the sides of each  individual muffin tin. 

Once you’ve formed 8-10 mini almond crusts in the bottom of muffin tins, slowly pour your filling into each tin just covering the crust.

Bake for 40 minutes.  When you remove your muffin tins from the over, it is OK if the center is somewhat jiggely.  Cover your muffin tins with plastic and refridgerate overnight or for at least 4 hours.  Remove gently from tins, using a toothpic or fork to finesse if needed. 

 Serve topped with fresh fruit, a light drizzle of maple syrup or a dash of chopped almonds.

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Why You’ll Love It:

  Whole almonds, with skins, provide great benefits for cardivascular health.  Almonds are high in both manganese and vitamin E which help to regulate blood pressure.   Using a whole almond crust for your next cheesecake or tart is a great alternative for a traditional graham cracker crust!

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I was in the mood to do a little baking last night so I decided to make a loaf of zucchini bread.  It was done cooking at about 10 pm, which was the perfect time to snag a taste and hit the bed!  It was a really heart-warming treat.  Little did I know, D had never had any before!  Well he has now and he loves it!

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   I used a recipe from How it all Vegan as the base, but I adapted it by adding more zuke and nuts (walnuts were my choice) and I omitted the raisins.

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