A Little Cookin’….

9 Mar

So, not much to report in these here parts. Looking for work, bumbling around, experiencing warmer temps and lighter days, and….cooking.

Recently I’ve made two recipes that I think people who read this will enjoy. The first is a muffin recipe that I adapted from this website: http://blog.fatfreevegan.com/2012/10/mary-mcdougalls-pumpkin-walnut-muffins.html. These muffins are pretty good as is, although I used a different egg replacer and also used all whole wheat pastry flour, no all purpose. However, because I had some rapidly black-turning bananas on hand, I decided to make some banana muffins. And because I’m trying to move away from using only wheat flour in baking, I decided to experiment with another flour – teff. These turned out great – and except for the add-ins of nuts and chocolate chips are fat free and dairy free.

Teff grain is most popular in Ethiopia where they use it to make their staple bread, injera. I love injera – it’s fermented so slightly sour, yet a bit sweet, and spongy. Great for soaking up some chicken wat! I never really thought of using it in regular baking, but recently read an article about it that showed how healthy it was in comparison to regular whole wheat. It has a ton of calcium, vitamin C and resistant starch. For people that are concerned with gluten it is also gluten-free. I’ve only used it in this one recipe so I have no idea how it does in other recipes, but I think it would be great in pancakes as well. The muffins have a dense and slightly grainy texture, but not too heavy, which I think is great for quick breads. They also stay very moist – I just had one three days post baking and it still was delicious!

Banana-Nut Teff Muffins

1 c teff flour

3/4 c whole wheat pastry flour

scant 1/2 c coconut sugar, or sucanat or brown sugar (1/3 c might be fine, depending on how sweet you like them)

2 t cinnamon

1  to 1 1/2 t nutmeg (I love nutmeg so go a bit heavy on it)

pinch of ground cloves

1 t baking soda

1/2 t baking powder

1/8 t salt

1/2 c chopped walnuts or pecans (optional)

1/4 c dark or semi-sweet chocolate chips or raisins (optional)

1/2 T vanilla

1 c mashed ripe bananas (about 3 medium)

1/2 c unsweetened apple sauce

1/4 c molasses

1/4 c almond milk or other plant-based milk

1 T Bob’s Red Mill egg replacer + 3 T water (or flax or chia seed as egg replacer)

Heat oven to 375 and use silicone muffin pan or paper muffin liners in a regular muffin pan. Mix all dry ingredients, and add nuts and chocolate chips if using. Mix all wet ingredients, and incorporate into dry ingredients until just combined. Divide into 12 muffins and bake for 30 minutes or until toothpick comes out clean.

Tomorrow I’ll post my quinoa/potato/peanut butter soup. That stuff is GOOD.


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