Veg for Life

I like to give the kids a good snack and sometimes muffins just fit the mood.  These are sure to please and I hope you will like them as much as we do. So if you're feeling funky, put the lime in the coconut:) Lime and Coconut Muffins yields 12 muffins 1 cup All Purpose Flour 2/3 cup Spelt Flour 1/3 cup Coconut Flour 1 tbsp Baking Powder 1/2 tsp Salt 1/2 cup Unsweetened Shredded Coconut 1/3 cup Tofutti Sour Cream Substitute or Plain Non Dairy Yogurt 2/3-3/4 cup So Delicious Coconut Milk (until it is the right consistency) 2/3 Demerara sugar 1/2 cup Extra Light Olive Oil 1/3 cup Lime Juice 1 tsp Vanilla Preheat oven to 400 degrees. Line 12 muffin tin cups with paper liners. Combine flours, baking powder, salt and coconut in a large bowl, using a whisk to blend together. In a medium bowl, whisk together the sour cream substitute, coconut milk, sugar, oil, lime juice and vanilla. Pour into the bowl with the flour mixture and stir until just combined. Divide the batt...

Teff Flour Tortillas Tortillas.  I vary my recipe depending on what flour I have on hand.  This time I had run out of spelt and forgotten to add it to the grocery list.  I did have Teff flour.  Dare I try it? :) You know me,  I had to.  My kids and husband loved them and wanted another batch the next day. 1 cup Unbleached All Purpose Flour 1 cup Teff Flour 3/4 tsp. Salt 1/4 tsp. Baking Powder 1/4 cup Nonhydrogenated Vegetable Shortening 2/3 cup Warm Water In a large mixing bowl stir together flours, salt, and baking powder. Add shortening and cut in with a pastry blender or fork until mixture resembles sand.  Pour in water and stir together with fingers to form a stiff dough.  Knead for a minute to form a smooth ball. Divide dough into 8 pieces, roll into balls, and let rest for 10 minutes.  Dust counter with flour and roll out the dough into very thin circles with a rolling pin. Heat cast iron griddle over me...

Cherry Muffins this morning. I had been wanting to experiment with creating a vegan muffin recipe, it was a win = win scenario. I worried that they wouldn't be perfect especially when we got the phone call that my father-in-law was coming over to see the kids as I was stirring in the cherries, just before putting the muffin batter in the muffin tin.  What would I do if they flopped?  :)  Luckily, the muffins came out beautifully.  More importantly both VegBoy and VegGirl voiced their approval.  So, before I forget the measurements I am posting the recipe. Cherry Muffins 1/2 cup Frozen Pitted Cherries (cut into quarters and leave in a colander while you prep the other ingredients) 1 cup Unbleached All Purpose Flour 2/3 cup Spelt Flour 1/3 cup Coconut Flour 1 Tbsp. Baking Powder 1/2 tsp. Salt 1 cup Non Dairy Milk 1/4 cup Non Dairy Sour Cream substitute or Non Dairy Plain Yogurt 1/4 cup Canola Oil 1/3 cup Demerara Sugar 1/2 tsp Vanilla Extract P...