Vegan Cornmeal Muffins with Oats and Cranberries

 

INGREDIENTS

• 1 1/2 c cornmeal
• 3/4 c rolled oats
• 1T baking powder
• 1/2 t baking soda
• 3/4 t salt

• 3T chia seeds + 9T water
• 3/4 c plant mylk
• 1/2 c water
• 1/3c avocado oil
• 2T honey or maple syrup

• 1c fresh or frozen cranberries

DIRECTIONS

• Combine chia seeds and 9T water in a small bowl to gel
• Combine dry ingredients
• Separately combine wet ingredients + chia gel
• Add wet to dry, blend until just combined
• Add cranberries
• All to sit 15 minutes (oats soak up some moisture)
• Scoop into a muffin tin with unbleached muffin liners
• Bake at 400 for 20-25 minutes; makes a dozen

Tomato-Garlic-Cheddar Biscuits

What in the world do I do with a leftover half can of tomato paste?? Make biscuits:) 

Better (and cheaper) than the ones I get at the farmer's market...

INGREDIENTS:

• 1c GF flour
• 1t baking powder
• 1/4t xanthan gum
• 1/4t salt

• 4T butter, cold, cut into tiny pieces
• 2T herbs (oregano or chives)
• 2 cloves of garlic, chopped
• 1/2 can tomato paste (~2-3T; double recipe to use whole can)
• 1/2c grated vegan cheddar cheese

• 1 egg
• 1/4c cold milk

DIRECTIONS:

• Combine dry ingredients
• Use fingers to blend butter into dry ingredient mixture
• Mix in herbs, tomato paste, and cheese (gently)
• In a separate bowl, beat egg and milk together before adding to other ingredients
• Add a little extra flour if too wet
• Plop onto a parchment-lined baking sheet and bake at 400 for 15-25 minutes