Wednesday, August 10, 2011

Banana Walnut Muffins

Banana Walnut Muffins
We had 4 very ripe bananas and everyone has been craving something sweet.  A new recipe was called for.  The scent wafting from the oven so delicious, reminding me of banana breads from childhood.  Could these muffins possibly measure up?  Yes, I believe they do.

1/2 cup Demerara Sugar
1 flax egg (1 Tbsp Flax Meal combined with 3 Tbsp Warm Water)
1/2 cup Light Olive Oil
3-4 Very Ripe Bananas (mashed)
1 cup Unbleached All Purpose Flour
2/3 cup Spelt Flour
1/3 cup Coconut Flour
3/4 tsp Salt
1 tsp Baking Soda
1/3 cup Walnuts (chopped)

Preheat oven to 350 degrees F.  Use cupcake liners or grease muffin tin.  Mix sugar, oil, and flax mixture until combined.  Stir in mashed bananas until smooth.  In separate bowl, combine flours, salt, and baking soda.  Add wet ingredients to dry.  Mix until smooth.  Stir in walnuts.  Spoon batter into muffin tin.  Bake 30 minutes or until toothpick inserted in center of muffin comes out clean.  Remove muffins to wire rack to cool.  Eat warm or cool completely and store in airtight container in refrigerator or freezer.

Thursday, August 4, 2011

The Mitch Tofu Sandwich

The Mitch Tofu Sandwich with Potato Salad

This is another offering from Spiral Diner and Bakery in Fort Worth. You don't have to worry about making sure your food isn't cross-contaminated, because everything is vegan. I loved it. My husband was equally happy with his "Ate" Layer Burrito. VegBoy was happy with his nachos and grilled cheeze and VegGirl rounded out the group with her toast with raspberry compote and vegan sausage.

If you live close to Fort Worth it is definitely worth the drive. Don't forget to grab a slice of cake for dessert. (If you aren't allergic to almonds.) If you are allergic refer to my birthday cake post and custom order your dessert.

Wednesday, August 3, 2011

My birthday..

Chocolate Cake from Spiral Diner

We were in the Dallas/Fort Worth area for appointments and visiting with friends. I called ahead to order a cake so that I wouldn't have to figure out a way to transport a homemade cake without ruining it or eating it in the two days we would be there before my birthday. The cake was delicious and enjoyed with friends. We were very happy to be able to have a cake made with fair trade organic chocolate. We had to special order because the frosting is usually made with almond milk, but they were more than happy to substitute soy milk in the frosting and keep it almond-free.

So, if you are ever in the area on your birthday or just a day when you need cake, give them a call. Check out the website. Their menu is extensive and I will be posting a picture of the meal I ate there later this week.

Tuesday, August 2, 2011

Road trip muffins

Peanut Butter Cranberry Muffin

We had to take a 7 hour drive. No convenient vegan places to stop along the way. The kids don't like sandwiches. This muffin would help keep their bellies full. The addition of rice protein powder would help give these more nutritional punch while my usual mix of flours ensures familiar texture and taste. You can substitute whichever nut butter you have on hand if you don't like peanut butter. I am allergic to almonds, but almond, cashew, or sunflower seed butter should be fine. You might even try tahini. Let me know how it works out.

Other snacks were muffin sized mushroom onion tofu quiches, my own version of Crispix Mix, home roasted sunflower seeds, and cashews. We took along the individual drink boxes of So Delicious Chocolate Coconut Milk and lots of water. Fruit or juice at least would be available along the way.

Muffins
3 Tbsp Warm Water
1 Tbsp Flax Meal
1/2 cup Peanut Butter
1/4 cup Demerara Sugar
1 cup So Delicious Coconut Milk
2 Tbsp Canola Oil
1/4 cup Unsweetened Rice Protein Powder
1/4 cup Coconut Flour
3/4 cup Spelt Flour
3/4 cup Unbleached All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Salt
2/3 cup Dried Cranberries (Blueberries would be even better)


Whisk together the water, flax, peanut butter, sugar, coconut milk, oil, and protein powder. In separate bowl combine flours, baking powder, and salt. Stir wet ingredients into dry until well combine. Add dried fruit and stir until thoroughly incorporated. Spoon into greased muffin tin. Bake at 375 degrees for 20-25 minutes. Take muffins out of tin and allow to cool on wire rack. Store in air tight container after cooled completely for road trips or eat while warm in the comfort of your home.