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My First Guest Blogger! Vegan, Wheat-free, and Nearly Sugar-free Blueberry Muffins

February 8, 2011 by epicureanvegan

I’m very excited to introduce you to my first guest blogger, Kerrie Flanagan, director of The Northern Colorado Writers and freelance writer-extraordinaire. Kerrie has been a great sport when testing out some of my vegan creations. Some have been great, others not so much. She’ll even manage to smile when choking down one of the not-so-much ones. Thanks for being here, Kerrie!

Kerrie and I

I am thrilled to be the guest blogger today for my good friend and roof buddy (long, but fun story) April and take a break from working on my writers conference. When it comes to food, April and I agree on a few things; we both like to cook, we both want to provide healthy meals for our family and we both like to experiment in the kitchen. But when it comes to what we eat, we are on different sides of the fence. I am not a Vegan. I do eat meat (but I buy it from a local rancher and it is all free-range, grass-fed beef) and dairy. But I have the utmost respect for April and other Vegans. I love sampling her amazing food and trying some her recipes on my family.

So why am I here on the Epicurean Vegan? (besides the obvious, that I want to help my friend) it is because of my teenage daughter. Her acupuncturist wanted her to go on an elimination diet. So for 6 weeks, Delaney was to avoid wheat, dairy products and refined sugar. This was not an easy task, but we are on week 6 and she is doing great. One of the biggest things she missed was baked goods. The dairy part was no problem, the wheat; a little more of a challenge, but the sugar free part; nearly impossible. I am happy to say though, I found a recipe for muffins with oat flour and made a few adjustments (with April’s help) to substitute the dairy products. Delaney gave them a thumbs up.

INGREDIENTS:

1 cup oat flour

1 cup rolled oats

3 tsp baking powder

1 tsp baking soda

3 Tbs honey (or 1/2 cup sugar if you want them sweeter)

2 tsp lemon zest (or 1/2 tsp. lemon juice)

1 tsp egg replacer + 2 Tbl water (whisk together)

1/3 cup vegetable oil

3/4 cup Almond milk

1 cup blueberries (thawed frozen, or fresh)

DIRECTIONS:

Combine everything except the blueberries in a large mixing bowl and mix with a whisk. Don’t use a mixer, as it will chop up the rolled oats.

Cover the bowl and set it aside for 10 minutes to allow the batter to thicken. Once complete, fold in the blueberries with a spoon. Grease a muffin pan with baking spray or use paper baking cups and fill 2/3 full with batter.

Preheat oven to 400 degrees Fahrenheit and bake for 15-20 minutes until golden brown. Makes 12 muffins.
*These were a little crumbly straight out of the oven. Once they cooled they were fine. You might want to try increasing egg replacer a little bit.

Chocolate Avocado Banana Bread

February 3, 2011 by epicureanvegan

That’s right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn’t make a sandwich using it–he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a 1/4 C of cocoa, but I kind of like the Grinchy green!

INGREDIENTS:
1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
1/8 C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

DIRECTIONS:
Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.

Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.

Grease and flour a large loaf pan. You can also use an 8×8″ baking dish or even a bundt pan.

Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Chocolate Avocado Banana Bread

That's right. Chocolate. Avocado. Banana. I figured since the Glazed Chocolate Avocado Cupcakes worked so well, why not give it a try with other stuff? I had two avocados a banana begging to be baked into something, so there you go. The Sixth Grader loves this bread and I have to make sure he doesn't make a sandwich using it--he loves it that much. Unlike the cupcakes, you can taste the avocado, but for one, we love this green fruit over here and two, the taste is subtle. The chocolate really balances the flavors nicely. Now if the green color is off-putting, I suppose you can add about a ¼ C of cocoa, but I kind of like the Grinchy green!

Author: Epicurean Vegan

Ingredients

1 banana
2 avocados
1 C sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 C flour
2 Tbs canola oil
1 tsp lemon juice
⅛ C almond milk
1 C dark chocolate chips (Ghirardelli semi-sweet are vegan)

Directions

Preheat oven to 350. In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. In a medium bowl, mash the banana and avocado together. It will look like guacamole . . . yet smell like bananas. Stir in the canola oil and lemon juice.
Add the avocado/banana mixture and almond milk to the dry ingredients and mix well. Stir in the chocolate chips.
Grease and flour a large loaf pan. You can also use an 8x8" baking dish or even a bundt pan.
Bake for 40-45 minutes. The top will brown, but insert a knife in the middle to make sure it comes out clean before taking out. Let cool for 5-10 minutes before removing from pan and slicing. Enjoy!

Lemon Poppy Seed and Cranberry Bread/Cake

November 30, 2010 by epicureanvegan

Vegan MoFo, Day 30!!

Well, it’s the final day of Vegan MoFo! I can’t believe I blogged everyday this month except for one stinkin’ day! Oh well—it was definitely a fun challenge, but I’m a little relieved at the same time.
This cakey bread is not overly sweet since I just used agave as a sweetener, so icing it will definitely give it more of a sweet punch. You can also make this in a 9×5 loaf pan, or two smaller loaf pans, making it more of a bread than a cake. I like having options. 🙂

INGREDIENTS:
1/2 C almond milk
1/3 C poppy seeds
3/4 C agave nectar
3/4 C Earth Balance, softened
3 tsp Ener-G Egg Replacer + 4 Tbs water
2 Tbs lemon juice
1-1/2 C flour
1/2 C whole wheat flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 C dried cranberries

Icing:
About a cup of Confectioners’ sugar
2-3 tsp lemon juice

DIRECTIONS:
Preheat oven to 325. Grease a bundt pan. Whisk together egg replacer powder and water; set aside. In a small saucepan, heat the milk. Once it begins to boil, remove from heat and stir in the poppy seeds; set side. In a large bowl, cream together butter and honey until smooth, then add egg replacer. In a small bowl, combine flours, baking powder, baking soda, and salt. Take half of the flour mixture and add it to the butter mixture and combine well. Add milk mixture, then the rest of dry ingredients. Stir in the cranberries. Pour into the prepared pan and bake for 30 minutes.

Turn oven down to 300 and bake another 7-8 minutes, or until it is golden brown.

Let it cool slightly on a rack, then transfer to a large plate.

To make the icing, combine sugar and lemon juice, add more of either ingredient to reach desired consistency. Once bread is cool, or just slightly warm, drizzle with icing. Enjoy!

Recipe: Adapted from Beyond the Moon Cookbook

Ranch Bread

November 11, 2010 by epicureanvegan

Vegan MoFo, Day 11

Happy Veteran’s Day!

It also happens to be the first snow of the season:

And you thought ranch flavor was just for salads or dips. It’s for bread, too! This recipe is so simple—I used the basic quick bread recipe that I used for the green chili bread. It’s a great basis for quick breads–just add some of your favorite flavors and seasonings. I served this with the Cheezy Kale and White Bean Soup and it made a great fall meal.

INGREDIENTS:
3 C flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp parsley
1/2 tsp chives
1/2 tsp dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/2 C Tofutti sour cream
1 C almond milk
2 Tbs olive oil

DIRECTIONS:
Preheat oven to 350 and lightly grease a 9″ loaf pan. In a large bowl, combine flour, baking powder, salt, parsley, chives, dill, onion powder, garlic powder, and black pepper. Add the sour cream, milk, and oil; combine well and transfer to the loaf pan.

Bake 40-45 minutes. Let cool on a rack, then slice and enjoy!

Cheddar and Green Chili Bread with Cream Cheeze Spread

November 7, 2010 by epicureanvegan

Vegan MoFo, Day 7

I love making bread and sometimes I’m in the mood to put the time and effort into kneading, rising, kneading, rising it, but there are days I just can’t be bothered with that. And today, I had a weird inclination to combine green chilies and cheeze and this quick, simple bread magically appeared in my oven. It was that easy. Great served with veggie chili!

INGREDIENTS:
Bread:
3 C flour
2 tsp baking powder
1/2 tsp salt
1 Tbs dried minced onion
4-oz can diced green chilies
2 Tbs olive oil
1-1/4 C almond milk
1-1/2 C vegan cheddar, shredded (or vegan pepper jack cheeze)

Spread:
4-oz Tofutti cream cheese
1 Tbs fresh cilantro, minced
1/8 tsp garlic salt
1/2 tsp lime juice

DIRECTIONS:
Preheat oven to 350. Lightly grease a 9″ loaf pan. In a food processor, combine flour, baking powder, minced onion, and salt. Add the cheese and chilies. While the machine is running, add the almond milk and oil. Combine thoroughly and then transfer to the loaf pan. Use a spatula to even it out.

Bake 40 minutes. Insert a toothpick or knife in the center to assure it’s done. It smells wonderful as it bakes! To make the spread, combine all ingredients well. Spread some of the cream cheeze mixture onto a warm slice of bread—it’ll melt in your mouth!

Enjoy!

Easy Flatbread

November 6, 2010 by epicureanvegan

Vegan MoFo, Day 6

How many times have you gone to make a panini or quesadilla and you find there’s no bread? Happens all the time, right? 😉 Well, have no fear, an easy and tasty flatbread is here! The original recipe, from Vegan Planet uses cumin, but I decided to use garlic salt and dried basil. It also called for frying them in a pan, but I opted for baking them.

INGREDIENTS:
2 C flour
1/2 tsp salt
3/4 C water, or as needed (I needed just a smidge less)
Olive oil for brushing
2 Tbs sesame seeds
Garlic salt
Dried basil

DIRECTIONS:
Preheat oven to 400. Using a mixer, combine the flour and salt. Add the water little by little until the dough holds together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside. Divide the dough into 6 pieces.

Shape the dough pieces into balls. On a lightly floured surface, roll out each ball to 6″ in diameter. Brush lightly with oil, the sprinkle with sesame seeds, garlic salt, and basil. Place on a lightly greased baking sheet and bake 8-10 minutes.

The Sixth Grader made a type of grilled cheese with Tofutti slices:

The Husband made a couple of quesadillas in the oven using Daiya cheese, onions, and salsa:

And I went with the panini maker using roasted red pepper, Vegan Rella, and some jarred olive tapenade:

Enjoy!

Mediterranean Olive Bread

September 1, 2010 by epicureanvegan

The fresh rosemary in this bread reminds me of Christmas. Love it. I love this bread for many reasons: a.) it was fast and easy to make, b.) no need for yeast, c.) no kneading required and d.) it’s delicious.

INGREDIENTS:
4-1/2 tsp Ener-G Egg Replacer
6 Tbs water
1-1/2 C flour
3/4 C whole wheat flour
2-1/2 tsp baking powder
1 tsp fresh rosemary, chopped
1 tsp fresh basil, chopped
1/2 tsp salt
1 C nondairy milk (I used almond milk)
1/4 C olive oil
1/3 C finely chopped walnuts
1/3 C chopped pitted black olives
1/3 C chopped sundried tomatoes

DIRECTIONS:
Preheat oven to 350 and lightly grease an 8 or 9-inch loaf pan. In a food processor, whip the egg replacer and water together until thick and creamy. In a large bowl, combine the flours, baking powder, rosemary, basil, and salt. In a separate bowl, combine the egg replacer mixture, nondairy milk, and olive oil.

Add the wet mixture to the dry and fold until dry ingredients are moistened. Add the walnuts, sundried tomatoes, and olives; fold in just until the pieces are distributed. The batter will be stiff and sticky.

Scrape batter into the loaf pan and spread evenly.

Bake for 40 minutes, or until an inserted toothpick comes out clean. Let cool in the pan on a rack for 5-10 minutes before taking out of the pan, then let cool completely on rack. Enjoy!

Recipe source: The Joy of Vegan Baking

Cranberry Muffin-Bundt

March 22, 2010 by epicureanvegan

The original recipe is called Low-Fat Vegan Coffee Cake but it really has more of a muffin-like texture, consistency and taste. “Coffeecake” just doesn’t seem to fit. It’s not to say it’s not delicious because it’s extremely tasty and moist. Plus…prep time was about 10 minutes and only required one medium sauce pan! How easy is that?! This would be great for dessert, brunch (Easter is coming up…) or just good ‘ol teatime.

INGREDIENTS:
1/4 cup vegan margarine
2 cups applesauce
1 cup flour
1-1/2 cups wheat bran flakes or oat bran (I used the flakes and broke them up just a little bit)
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins (I used dried cranberries)
1 cup chopped nuts (optional-but I used walnuts)

DIRECTIONS:
Preheat the oven to 350 degrees and grease a 9″ square baking pan. I obviously used a bundt pan–I think it makes a much prettier presentation. In a medium-large saucepan, combine the margarine and applesauce over medium heat and heat until margarine is melted. Remove from heat.

Add the remaining ingredients, combine well and pour into prepared baking pan. I had to shake the pan to even out the batter. It should resemble oatmeal.

Bake for 25-30 minutes, however, I ended up baking mine for 45 mins before an inserted knife came out clean. All ovens run differently, so just keep an eye on it. Leave in the pan and place on a rack to cool before removing from the pan.

Top with confectioners’ sugar, of desired. (I say yes–it’ll look pretty) Enjoy!

Enjoy!

User Reviews

Overall Rating:

4 out of 5

tasty, easy and moist!, March 15, 2009
Guest erineedwards

“I thought this cake was very simple to prepare and my family loved it, including our picky toddler!I reduced the sugar by half, only using 1/2 cup and found it was still very sweet. I also subbed oatmeal and oat flour for the recommended oats or wheat germ or whatever it called for, I don’t recall. I did add raisins and walnuts.I baked it as suggested but found in my 8 inch round glass dish I needed to cook it about 20 minutes longer than suggested!”

4 of 4 people found this review helpful.

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Processor “Cheese” Danish Pastry

February 19, 2010 by epicureanvegan

Impress your neighbors and wow the in-laws with your pastry chef-like skills by making this surprisingly easy danish. The original recipe is from Nigella Lawson‘s How To Be A Domestic Goddess cookbook and so for some time, I’ve been dying to veganize this recipe. I made several alterations, but I am so impressed with how flaky and delicious they came out. Don’t freak out by all the directions–it was actually quite simple. Plus, you don’t actually need to use a food processor–a mixer will work just fine.

INGREDIENTS:
1/4 C warm water
1/2 C soy milk
1 large egg (1 Tbs ground flax seed mixed with 3 Tbs water)
2-1/4 C all-purpose flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter, cut into thin slices (Earth Balance sticks)
Filling:
Pinch of salt
1 C ricotta cheese (Tofutti cream cheese)
1 Tbs lemon zest (I used a lime)
1 large egg, beaten (again, 1 Tbs ground flax seed + 3 Tbs water)
3 Tbs unsalted butter, melted and cooled (Earth Balance)
Glaze:
1/3 C sugar
1/4 C water

DIRECTIONS:
Pour the water and milk into a measuring cup and add the flax seed mixture, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of Earth Balance and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2″. Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don’t overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days.

To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20″ square. (This was fairly easy–it rolls out very nicely). Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.

Roll out again to a 20″ square, repeating the steps above 3 times. Cut in half, wrap both pieces and put each in the refrigerator for 30 mins. (Just gently fold and wrap with plastic wrap–worked great).

So for the filling:
Combine the cheese, sugar, salt, lemon zest, egg-replacer, and Earth Balance. (I used the food processor)
Then you’re ready!
First of all…the recipe is intended to make 6 large danishes. For the first batch I made 3 large ones and decided on the second batch to make smaller ones, which I personally thought worked much better.
Roll out one of the pastry dough halves into a big rectangle (recipe doesn’t specify exactly how big…) Divide into thirds and place a tablespoon of cheese filling on each piece of dough. Fold the opposite corners up together and seal with a pinch.

Place on baking sheets prepared with waxed paper and brush with the sugar/water glaze. The recipe then calls for them to rise for about 1-1/2 hours. Yeah, that didn’t happen for me, but apparently that was no big whoop because they came out great. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

I then made a lime icing (since I used lime zest) by combining about a cup of powdered sugar and then drizzled in lime juice, stirring and adding more juice to get the consistency I wanted. I then drizzled the danishes with the icing…

For the second batch, I made smaller ones and spread out the filling more. I brushed them with the glaze and this time, they baked about 20 mins.

These really came out amazing and I will make these again and again! Enjoy!

Chive-Flecked Spud Muffins

February 15, 2010 by epicureanvegan

Hmmm..these dinner muffins from 1000 Vegan Recipes cookbook, are so good! They definitely taste best warm with some Earth Balance margarine on them. Easy to prepare, they make the perfect accompaniment to any meal.

INGREDIENTS:
1-3/4 C all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 C leftover mashed potatoes (If you don’t have mashed potatoes on hand, cook a couple in the microwave and when they cool down, cut in half and scoop out of the skins into a bowl. Mash with soy milk and olive oil or margarine).
1/2 C soy milk
1/4 C canola or grapeseed oil (I just used olive oil)
2 Tbs plus 1 tsp minced fresh chives

DIRECTIONS:
Preheat oven to 400. Lightly oil a 12-cup muffin tin or line with paper liners
In a large bowl, combine flour, baking powder, and salt. In a separate large bowl, combine the mashed potatoes, soy milk, oil and chives, stirring until blended. Pour the wet ingredients into the dry ingredients and mix until just moistened. (It resembled mashed potatoes, actually).

Spoon batter into muffin cups. Bake for 22-25 mins until golden brown. Serve warm.

Recipe source: 1000 Vegan Recipes

My First Guest Blogger! Vegan, Wheat-free, and Nearly Sugar-free Blueberry Muffins

Chocolate Avocado Banana Bread

Lemon Poppy Seed and Cranberry Bread/Cake

Ranch Bread

Vegan MoFo, Day 11

Cheddar and Green Chili Bread with Cream Cheeze Spread

Easy Flatbread

Mediterranean Olive Bread

Cranberry Muffin-Bundt

More Coffee Cake Recipes

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Chive-Flecked Spud Muffins

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