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Archive for the ‘Baked & Breakfast Goodies’ Category

unnamed-3While the desired weather of Autumn may still be of an ebb and flow nature here in Houston, the feeling of soups, roasted vegetables, and spiced baked goods is in full effect. It’s a moon day today, so I get the day off from my Ashtanga yoga practice, my teaching practice, and as much of my work as possible. On moon days, I like to visit with the sprouting fall veggies in the garden, snuggle with Marley, and bake.

On this moon day, I present to you Pumpkin-Stout Muffins. You can also make this in a 9-inch loaf, if that pleases you. I made mini-muffins (just shy of 4 doz minis) for easier sharing at the yoga studio tomorrow, but I think a loaf or full size muffins would behoove the bread or non-frosted teacake experience. Enjoy!

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Pumpkin-Stout Bread

Mini cupcake liners [or coconut oil for greasing the pan if making a loaf]

1 3/4 C all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch ground nutmeg

Pinch ground allspice

3 TBSP vegan butter

1 C pumpkin purée (not pumpkin pie filling)

1 C brown sugar

1 TBSP Ener-G Egg Replacer [Mixed in 4 TBSP warm water]

1 C stout beer*

1. Preheat oven to 350°F. Line mini muffin pans (or grease 9-inch loaf pan). Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat. Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the egg replacer mixture. Finally, stir in the stout*. Add the pumpkin mixture to the dry ingredients and stir just until combined. Transfer the batter to the lined mini muffin pan or greased loaf pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, 14 minutes for mini muffins (about 1 hour for loaf). Cool thoroughly before serving.

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Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.

*If choosing not to use beer, any vegan milk will suffice. I suspect black tea or earl grey might also be a nice experience.

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Option: Pumpkin-Stout Cupcakes

Add a dollop of cinnamon-ginger frosting (or pumpkin spice frosting, if that tickles your fancy). I made a buttercream frosting with Glenlivet & Pumpkin Pie Spice blend to top these bite-size beauties.

1 C Earth Balance Vegan Butter

2 C sifted powdered sugar

3-4 tsp Glenlivet

2 tsp vanilla extract

2-3 pinches of Pumpkin Pie Spice blend

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A great classic breakfast for a holiday morning, or an average weekend morning! Top with your favorite jams, nectars, or butters (I think an apple or pumpkin butter would be top-notch for a holiday feast). This recipe makes about six 2″ mini biscuits, or 3-4 larger biscuits. Perfect if your baking for one or two, if you’re baking for more.. you can easily double the recipe without issue.

Ingredients:

1 C All-Purpose Flour (I used King Arthur Organic) – you could also use a 50/50 blend of AP and Cake Flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

3 TBSP Earth Balance Vegan Butter, super cold

3/4 C Coconut Milk + a splash of apple cider vinegar (I didn’t measure, but probably close to 1/8-1/4 tsp)

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 400°F. Splash in the apple cider vinegar with the Coconut Milk, set aside.

2. Whisk (or blend with a fork) together the flour, baking powder, baking soda, and salt. With two knives (or pastry cutter), cut in the EBVB.

3. Add the vanilla extract to the “buttermilk.” Add milk mixture to flour/butter mixture. Stir until just combined. Slowly slowly, gently gently here. Once combined, turn out onto lightly floured surface and pat into a round until about 3/4-inch thick. Cut with biscuit cutters, or if you want to get whimsical.. any shaped cutter of choice.

4. Place biscuits on parchment lined baking sheet or pizza stone. Bake 16-18 min. If they aren’t brown enough to your liking.. you can turn on the broiler for a few. Serve with jams, agave nectar, Earth Balance, fruit, veg.. whatever! I topped mine with some festive Cranberry Habanero jam (found at the Feast of Artisans Farmer’s Market, handmade by the lovely Jackie’s Gourmet).

Buttermilk Biscuits

Happy Baking!

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Basic Buttermilk PancakesAfter taking picture after picture of pancakes in various flavor permutations, i realized I didn’t have a basic buttermilk recipe on here! *GASP* So here it is.. a great morning breakfast, weekend brunch, or if you’re like me, a cozy dinner. 🙂 The other pancake recipes on the Primate are fluffier and more dense.. whereas these are little thinner and more moist. I like both styles.. some days I have a preference one way or the other. I’ll let you decide..

basic buttermilk pancakes

Ingredients:

2 C All-purpose flour

2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBSP raw sugar (sucanat, turbinado, etc)
1/4 C canola or safflower oil
1/4 C hemp, almond or coconut milk
2-2.5 C hemp, almond or coconut milk + 1/4 tsp apple cider vinegar
4 TBSP Earth Balance Vegan Butter + more for greasing the skillet
2 tsp vanilla extract
Directions:
1. Heat a heavy skillet over medium heat. Proceed with mixing while the skillet gets good and hot.

2. In a measuring cup, mix 1/4 tsp ACV + 2.5 C vegan milk. Set aside to “buttermilk-ify.”

3. Melt 4 TBSP EBVB, set aside.
4. Whisk together the flour, baking powder, baking soda, salt, and sugar. [sidenote: If you want to add things like cinnamon or other spices.. now would be the time].
5. Add 1/4 C oil and 1/4 C milk to dry ingredients. [It’ll be kinda lumpy until you add more moisture].
6. Add 2 tsp vanilla extract and 2 C of the “buttermilk”.. determining if you need the last 1/2 C or not based on the consistency of your batter. The thicker the batter, the thicker/denser the pancake will be. The thinner the batter, the more slender the pancake will be. Again, this is a personal choice. You could even add up to 3 C milk for *really* thin pancakes.. I have never found the need.
7. Stir until just mixed ~ don’t overmix the batter.. a few lumps are okay.
8. Pour about 1/4 -1/3 C batter per pancake.. Once the cake starts popping bubbles or the sides are congealing.. it’s time to flip! Mine don’t take very long since they’re thinner. I barely have time to walk away from the stove. Probably about 2-3 min per side (depending on thickness).
9. Top with favorite jam, syrup, or powdered sugar. Enjoy!
basic buttermilk pancakes
Add-ins: fresh blueberries; spices like cinnamon, clove, or nutmeg; alternative extracts like almond or coffee.. so many variations can be created using this base recipe!
🙂
Happy Cooking!

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I fell in love with date bars last year in South Lake Tahoe.. So in love that I’ve carried around an ingredient list from a date bar that I ate in 2011, purchased at one of the cutest little hippie grocers (Grass Roots). And after a second venture to Lake Tahoe, and many a date bar from Grass Roots.. I came home and made my own! This recipe makes a small batch – enough for a bread loaf pan – but feel free to double and make in an 8×8 cake pan.

Ingredients:

Crust:

1/2 C raw almonds (no need to soak, unless you want to)
1/4 C raw walnuts (no need to soak, unless you want to)
3/4 C rolled oats
5 dates, pitted and roughly chopped
1/8-1/4 C coconut oil, melted [you can use less coconut oil and it’ll still come out nicely..if you need a little extra healthy fat in your diet, use the 1/4 C]
1/4 tsp salt

Filling:

12-14 dates, pitted and roughly chopped
1/4 C water

Instructions:

1. Crust: Place all crust ingredients (except the coconut oil) in a food processor. Blend until crumbly. Add melted coconut oil and blend until combined. This entire process does NOT take very long at all.

2. Remove 1/4 C of the crust and set aside. In a lined bread loaf pan (or if doubling, use an 8×8 cake pan lined with parchment), spread the crust evenly in the bottom. Place in fridge while you make the filling.

3. Filling: Place 12-14 pitted dates into a food processor. Begin to blend..and slowly add the water as you blend. Blend until preferred smoothness. Spread puree onto crust.

4. Topping: With remaining 1/4 C crust, add in a dash of ground clove and about 1/4 tsp cinnamon. Mix with a fork, then sprinkle on top of date puree.

5. Chill in fridge 1 hr (to overnight). Slice and enjoy!

Raw Date Bar

Happy Processing! 🙂

On this day in History: Refried Beans

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I made this recipe twice – the first time as a full cake for our Cherry Blossom Yoga vegan holiday potluck, the second time (after a little recipe tweaking) as mini-muffins for the Breakfast Yoga Club in The Woodlands. Both came out delicious, but I think after the recipe tweaking it’s now a supreme recipe! The original recipe was veganized from Food & Wine, plus I added in a Chai-spice upgrade. 😉 This recipe makes 1 10-inch crumb cake or 42-46 mini-muffins. Enjoy!

Ingredients:

Spiced Cake
2 TBSP ground flaxseed in 4 TBSP warm water
1/2 C almond or hemp milk + 1/4 tsp apple cider vinegar
2 C + 2 TBSP AP (sifted) or Cake flour
1 C turbinado/sucanat sugar (or 1/2 C granulated + 1/2 C brown sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp mace
1/2 tsp each Cardamom, Cloves
1/4 tsp each Ginger, Allspice, Black pepper
1/2 tsp salt
1 tsp vanilla extract
1/2 C canola oil

Crumb Topping
3/4 C AP flour
1/4 + 1/8 C turbinado/sucanat sugar
1/4 tsp baking powder
pinch of salt
1/4 C canola oil

Directions:

1. Make the cake: Preheat oven to 350°F. In a small bowl, combine ground flax and water; set aside. In a small measuring cup, mix together the milk and apple cider vinegar; set aside.
2. In a large mixing bowl, combine dry ingredients and spices.
3. Add in canola oil, ground flax combo, milk mixture, and vanilla extract. Stir to combine; set aside.
4. Make the crumb topping: Whisk together all the dry ingredients. Pour in canola oil, and massage together with your fingers until it becomes crumb-like.
5. Spoon the batter (it’ll be a little thicker, not so much pourable as scoopable – like a really soft cookie dough) to a greased/floured 10′ springform pan or lined mini-muffin tin (about half-full each mini-muffin). Top with crumb topping.
6. Bake at 350°F for 40-45 min (for the full cake) or 12-14 min (for mini-muffins).

Happy baking!

On this day in History: Chai Granola

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Red Velvet CupcakesThe first time I posted about Red Velvet Cuppies, I did mini’s and the frosting didn’t turn out as well as could be expected, so the post was lacking in standard Primate verve.. So here’s the redux post. This time I made full-size, since I didn’t have enough liners for minis.. and sometimes it doesn’t hurt to go standard-sizing – I’m just a gnome deep down, and love all things mini or gnome-size. 🙂 But who’s really going to turn down a cupcake, regardless of size.. honestly. This recipe makes 12 regulars, or about 24-32 minis. I old-school frosted with standard vegan Buttercream Frosting. Enjoy!

Ingredients:

Red Velvet Cuppies:

1 C hemp or almond milk
1 tsp apple cider vinegar
1/2 C turbinado sugar
1/3 C canola oil
1.5 tsp vanilla extract
1 C oat flour
1/4 C AP flour
1/3 C cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
red food coloring, as needed (or omit for a basic chocolate cupcake)

Buttercream Frosting: [this will make enough for piping the frosting, if frosting old-school style freehand..HALF the recipe]

1 C Earth Balance Vegan Butter, lightly softened
4.5-5 C sifted powdered sugar (I put in 3 C as the original recipe called for, but then added about 1.5-2 C more..didn’t measure it, but added until it was the right consistency)
2 TBSP Coconut Milk Beverage or Almond Milk
1 TBSP vanilla extract

Directions:

1. Preheat oven to 350°F. Line a 12-muffin tin with cupcake liners (or opt for minis). In a large measuring cup, combine milk and apple cider vinegar. Set aside.

2. In a mixing bowl, stir together sugar and oil. Pour into milk mixture. Set aside.

3. In same mixing bowl, sift (or whisk) together flours, cocoa powder, baking soda & powder, and salt. Add liquid mixture. Stir to combine. Add red food coloring to desired color.

4. Allocate around 1/4 C per cupcake for regulars (about 1 TBSP or so for minis). Bake at 350°F for 18-22 minutes for regulars, 12-15 minutes for minis.

5. Let cool while you make the UnButtercream Frosting in a stand mixer. Frost. Enjoy!

Red Velvet Cupcakes

Happy Baking!

On this day in History: New Years Eve @ 1323 Menu

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Readers may be surprised by this, but I find it absolutely impossible to follow a recipe exactly – even ones I’ve developed myself!  I always think, oh, it would be great to add a little of this, or leave out just a little of that.  The downside is that sometimes things are not quite as delicious as they could be, but the upside is that sometimes I improve on things.  So, I was baking my other Chocolate Chip Cookies, which are a bit on the thick side, and wanted them to be a little bit thinner, with tantalizingly crisp edges, and soft gooey middles.  And here it is, my new and improved chocolate chip cookie recipe:

Ingredients:

2 TBS flaxseed meal combined with 1/4 C water, and then microwaved for 30 seconds

1.75 C AP flour

1 stick Earth Balance buttery sticks

1 stick Earth Balance shortening

1 C cane sugar

1 tsp baking soda

1/2 tsp salt

2 tsp vanilla

1 bag chocolate chips

1 C nuts (optional)

Instructions:

1.  Soak the flaxseed meal in warm water for at least 10 minutes.  Preheat oven to 400 degrees.

2.  Cream the Earth Balance sticks with the sugar.

3.  Add vanilla and flaxseed goo.

4.  Add dry ingredients in a few stages, mixing each thoroughly.

5.  Mix in chips and nuts.  Taste test!

6.  Roll spoonfuls of dough into balls.

7.  Bake at 400 degrees for 9-10 minutes.

On this day in History: Roasted Corn Salsa

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