Tuesday, March 31, 2015

Banana Spelt-Hempseed Muffins

I got this recipe from The Starch Solution Nederland group I belong to. I tweaked it slightly by using vanilla extract instead of vanilla sugar, switching maple syrup for agave syrup and subbing part of spelt flour with hemp hearts - with great results. I also cut recipe in half as I thought it would be nice to have a smaller recipe for those that don't want to deal with a dozen muffins!  Cause when you have a dozen muffins it's just an encouragement to eat a dozen. Easier for me to have only six around! These are amazing for an oil free muffin!  And for those that like things even less sweet - you can easily reduce that 1/4 cup maple syrup to 1/8 cup! Perhaps add another 2 tbsp. soy milk or unsweetened applesauce to make up for the reduction in syrup if you decide to go that way!  Just to keep it all balanced cause this recipe works out perfectly if you do!  And if you enjoy things a little bit spicier add nutmeg or ginger or both!

3/4 cup whole grain spelt flour
1/4 cup hemp hearts
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 teaspoon cinnamon

1/6  cup soy milk
1/4 cup maple syrup
1 tsp. vanilla extract (optional)
1 tablespoon lemon juice
2 large (or 3 small) very ripe bananas

In a large bowl mix together all the dry ingredients. Put your lemon juice into your soy milk and let it sit for a few minutes while you mash up 1 1/2 bananas. Save 1/2 of a banana and cut it up into large raisin size pieces and add this portion of the banana to your dry ingredients.  Mix together the curdled soy milk, mashed bananas and lemon juice. Pour into center of dry ingredients. Gently incorporate wet and dry. I strongly suggest using parachment muffin liners or silicon form pan as these have NO oil in them and will be difficult to remove from ordinary paper liners. I used about 1/3 cup of batter per muffin. I sprinkled a few quick oats on top.

Bake at 400 for 20 - 25 minutes depending on your oven and what type of pan you are using. Just always check things out at 18 minute mark or so.  Also get an oven thermometer and check it out once in a while just to make sure it's holding temperature correctly!

Monday, March 23, 2015

Baked Blueberry Oatmeal Crisp

One Dish Baked Oatmeal Crisp! If you are looking for a quick breakfast that is filling, delicious and super healthy this is it! If you're cooking for only one or two this is a good keeper - 5 days in fridge is no problem! Recipe can be found in Engine 2 Diet Cookbook. Was also posted on a vegan blog called: American Vegan Princess. The Engine 2 Diet Cookbook is available through the Edmonton Public Library and I imagine many other libraries across North America. There is also an excellent Engine 2 Diet website with lots of free recipes and information.

I used a layer of Bremmer's Blueberries and a can of pears. I sliced the pears thinly and laid them amongst the blueberries. I used President's choice organic quick oats and just used 1" layer as suggested. I used 500 ml. of oat milk I made in the blender to pour over top. I then sprinkled 1 tablespoon of coconut sugar on top and a few shakes of cinnamon. I covered with tin foil. Baked at 350 for about 35 minutes and then uncovered for another 5 minutes. Since there are no specific amounts you just need to check yourself how it's looking. All liquid needs to be evaporated and it's nice if top is slightly browned. Hence the reason I removed cover for last 5 minutes.

March 30th, 2015 - update! Here's how it looks on day 3! Still absolutely delicious! I coud not be more pleased with this recipe. I did re-heat in the toaster oven and it made the blueberrie all plumped up and delicious once again! It also tastes satisfactory cold if you need to take it on the run. I want to try it with peaches next! Or I want to do carrot cake style - with pineapples, raisins and grated carrots!