Morning Glory Muffins

INGREDIENTS 

-1 1/2c gf flour

-3/4t xanthan gum

-2/3c oat flour (from blitzed oats)

-1t salt

-2t pie spice (cinnamon, cloves, ginger etc)

-1t grated fresh ginger 

-2c shredded carrot 

-1c shredded stone fruit (nectarine, peach)

-1/4c honey

-1/3c unsweetened shredded coconut

-3 eggs

-1t vanilla

-2/3c yogurt or cream cheese

-extra 1/4c oats + coconut sugar for topping 

DIRECTIONS:

-Combine dry ingredients

-Beat wet ingredients and add to try

-Sprinkle sugar/oat mixture on top

-Bake at 350, 20-30 minutes 

Disappearing Pumpkin Bread

 Baked this in the toaster over in 3 mini loaf pans, looked the other way, and the guys had demolished it!

INGREDIENTS 

-1c pumpkin puree

-1t soda

-1/2t powder

1/4t salt

-1/2c honey 

-2t vanilla

-3 chia eggs (3T chia, scant 1/2c water)

-1/3c oil

-1 1/4c gf baking mix

-1T cinnamon or pumpkin spice

DIRECTIONS 

-Make chia eggs and set aside

-Mix pumpkin + first group of dry ingredients 

-Mix in wet ingredients 

-Mix in flour and spices

-Pour into 3 prepared mini loaf pans

-Bake 350, 30-40 minutes 

-Cool in pans

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

Chocolate Zucchini Bread

 Maybe the best textured quick bread I’ve ever made. There have been lots of bad ones… but this one was like a regular moist chocolate cake. Allowing it to cool completely before cutting, covered in foil, probably helped. 

INGREDIENTS 

-1c GF flour

-1/4 c coconut flour

-1/3c fair trade cocoa powder

-2t powder 

-1/2t soda

-1/2t salt

-2t cinnamon & spice

-2 eggs

-1/3c avocado oil

-1/4c nut milk, room temp

-1/4c honey

-1t lemon juice

-2t vanilla

-1c shredded, squeezed zucchini

DIRECTIONS

-Beat wet ingredients together

-Add dry ingredients, combine well 

-Gently add zucchini

-Pour into parchment lined loaf pan

-Bake 350, 35-45 minutes 

-Cool completely 

Pumpkin Oat Cake

 Quick bread/snacking cake for fall. 

INGREDIENTS:

-1c GF flour

-1c quick oats

-2t pumpkin spice 

-1/2t soda

-1/4t salt

—

-1/2c organic pumpkin purée

-1/2c oil

-1/4c honey

-2 eggs, lightly beaten

-1t vanilla

-2/3c chocolate and/or cacao chips

DIRECTIONS:

Combine dry ingredients. Separately combine wet ingredients. Slowly add dry to wet, adding chocolate chips last. 

Bake in parchment lined 8x8 pan at 350 for 25-30 minutes or until done. 

Flourless Chickpea Blondies with chocolate chips and peanut butter

 Not half as gross as they sound. And actually, they’re really good. 

INGREDIENTS 

• 1-15 oz can of garbanzo beans, rinsed with 2T of aquafaba reserved from can
• 2-3T honey
• 1/2c unsweetened, unsalted peanut butter 
• 1/4c chickpea flour
• 2t vanilla
• 1/2t baking powder 

• 1c+ dark chocolate chips
• Pinch of sea salt

DIRECTIONS

• Blitz all top ingredients in blender until smooth
• Mix in chocolate chips
• Smooth into parchment-lined 8x8 pan
• Top with pinch of sea salt
• Bake @350 for 45 minutes
• Cool pretty well before cutting