Posted in Baked & Breakfast Goodies, Desserts, tagged Breakfast, Chai, Comfort food, Gluten-free adaptable, ground flaxseed, Quick & Easy, sucanat sugar, Sweet, Vegan on January 4, 2012|
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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!
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
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
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).
On this day in History: Chai Granola
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By now, regular readers are probably aware of my chai obsession (chai, chai shortbread cookies). Today as I was deciding what flavor granola I want to have for breakfast this week, it suddenly hit me: chai spice granola!
4 TBSP Earth Balance vegan butter
1/2 C oat flour
1/2 tsp baking soda
1/2 C vegan granulated or turbinado sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp cardamom
1/8 tsp cloves
1/4 tsp nutmeg
3 C thick-cut oats
1/4 C brown rice syrup
2 TBSP agave nectar
1/2 C whole almonds
1/2 C pecan halves
1. Preheat oven to 375 degrees F. Grease a large baking pan, or line with parchment paper.
2. Add the Earth Balance, baking soda, sugar and spices to your food processor. Blend until the mixture clumps, about 10 seconds.
3. In a large bowl, mix all ingredients until well blended.
4. Spread into prepared baking pan. Bake at 375 for 40 minutes, or until toasty brown, stirring every 10 or 15 minutes.
5. Remove from oven and let thoroughly cool. Granola will crisp up nicely as it cools down. Enjoy!
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Jo graced us with her exquisitely delicious recipe for hot chai tea, using the coconut milk beverage from So Delicious – and boy, if there was never a more aptly named company! Anyway, as much as I love a hot chai in the morning or afternoon, sometimes you want a cool refreshing tea in the evenings. Instead of risking the caffeine keeping you awake, use a naturally caffeine-free tea (and a change from herbal)…our wonderful friend, Rooibus. I like drinking rooibus as my nighttime tea, to keep my taste buds on their toes from chamomile and valerian. But wait, it’s summertime and oh so hot….I don’t want hot tea to make me warmer… I say, go ahead and enjoy your Rooibus Chai…iced! I’ve scaled up Jo’s recipe so you can have a stock in the fridge sitting right next to your So Delicious Coconut Milk Beverage, for chilled chai on demand. I would recommend keeping them separate until just before drinking, to keep things on the fresher side of life. This recipe makes about 1.5 qts of tea to be used with 1-1.5 qts CM beverage. Of course, I’m just quenching my own thirst, so if you’ve got more mouths to fill..you could double it.
12-16 tsp rooibus
6 C (1.5 qts) boiling water
3-4 2-inch cin sticks
14-16 whole cloves (for anti-clovites, use 10-12)
2 tsp cardamom
1/2 tsp nutmeg
2 vanilla beans, split down center (or 3-4 tsp vanilla extract)
8 TBSP (1/2 C) agave
1. Boil freshly drawn water as you would for any tea. Place tea and spices in a pitcher/container, preferably lidded or one that’s flat that you could place a plate on top of to cover while steeping. Pour boiling water over the awaiting tea and spices, steep covered 5 minutes. **Alternatively you can place tea, spices, and freshly drawn cold water in the sun for 3 hours. I’ve tested both, and they come out equally delicious.
2. Strain into another pitcher/container for storage in the fridge. When ready to enjoy, mix either 50:50 or 75:25 of Chai:CM beverage (depending on how creamy you like your chai).
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All the frequent flying vegans out there know that when you’re in an unfamiliar place, you may go a while between proper meals. On many occasions, I have been rescued from the brink of hunger madness by a soy chai latte, and for that I must thank Starbuck’s nefarious plot to take over the world. (Ever seen a Starbuck’s across the street from a Starbuck’s? What is that about?) Anyway, chai is not as mysterious as it seems, and you can enjoy it at home! For an after dinner treat, use rooibos tea instead of black tea, because it is naturally caffeine free. I’ve listed soy milk in this recipe, even though I never use it for anything else because hemp/oat/nut milks can have a grainy texture that is not ideal for drinking straight.
2 Cups water
2 Cups soy milk OR So Delicious’ Coconut Milk Beverage
4 tsp loose Ceylon tea
1 2-inch cinnamon stick
4 whole cloves
1/2 tsp ground cardamom OR 3 cardamom pods
1 tsp vanilla extract (or 1/2 vanilla bean, cut in pieces)
2 TBS agave nectar
In a small sauce pan, bring water to a boil. Add all ingredients EXCEPT soy milk, turn heat down to med-low and simmer for 5 minutes. Then add soy milk, turn heat up to med-high, just until the milk begins to boil. Remove from heat immediately. Strain through coffee filter, or wire mesh and enjoy hot! It’s also delicious over ice in the summer.
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