Thursday, March 31, 2011

Another Good Muffin day..

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.

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 Canola 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, canola oil, lime juice and vanilla. Pour into the bowl with the flour mixture and stir until just combined.
Divide the batter evenly between the 12 muffin cups.
Cook in the preheated oven for 15-20 minutes until a toothpick inserted in the center comes out clean. Cool for at least 10 minutes before serving.

Sunday, March 13, 2011

Wraps, Veggie Tacos, and Burritos, oh my..

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 medium heat while rolling out tortillas. 

Place rolled dough onto griddle and cook until bubbles start to puff up in the dough and edges look dry.  Flip and grill another 1-2 minutes.  Place cooked tortilla in a towel lined tortilla warmer.  Repeat until all tortillas are cooked.

Saturday, March 5, 2011

The kids wanted something different..

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

Preheat oven to 400 degrees Fahrenheit.  Grease muffin tin and set aside.  Sift flours, baking powder, and salt into a small bowl.  In liquid measuring cup whisk together non dairy milk, non dairy sour cream, oil, and vanilla.  Measure demerara sugar into a medium sized mixing bowl, pour liquid ingredients over sugar and whisk to combine.  Stir in dry ingredients, adding a little more non dairy milk if mixture is too dry.  Stir in cherries.   Spoon into prepared muffin cups and bake for 25 minutes or until toothpick comes out clean.  Let muffins cool slightly then remove from tins to wire rack.      VegGirl insists these are best warm with a cold glass of orange juice on the side.