Blueberry Buckwheat Muffins

 

 

 

 

 

 

 

 

I adapted this recipe from jae steele’s “Love Muffins” in Ripe from Around Here. The combination of nutty buckwheat, juicy blueberries and a lemony kick from the lemon juice and zest is reason enough to get up in the morning. You will be amazed at the result, given that the muffins are gluten-free and made from the whole grain instead of flour, which makes the nutrients much more available to you.

Note: jae steele’s original recipe for “Love Muffins” calls for an apple butter filling instead of blueberries. It’s awesome, and you should really get her book and make the “Love Muffins” right after you make these.

Blueberry Buckwheat Muffins (GF) – adapted from jae steele’s “Love Muffins” in Ripe from Around Here

• 2 cups whole buckwheat, soaked in 3 cups water for 2-8 hours (or overnight)
• 1/2 cup applesauce
• 1/2 cup maple syrup (or agave nectar)
• 1/4 cup coconut oil (or canola oil)
• 1 tsp. vanilla extract
• 2 tbsp. ground flax seeds
• 2 tsp. lemon zest
• 1/2 tsp. sea salt
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tbsp. freshly-squeezed lemon juice
• 2 cups fresh or frozen blueberries

1. Preheat oven to 375. Line 12-cup muffin tray with baking cups or lightly oil each cup.
2. Drain and rinse buckwheat. Transfer to food processor along with applesauce, maple syrup, coconut oil, vanilla extract, flax seeds, lemon zest and salt, and process for several minutes until smooth. Add baking powder, baking soda and lemon juice and process for ten more seconds.
3. Transfer to a bowl and fold in the blueberries. Fill muffin cups to the top, and bake for 25 minutes until the tops are domed (if using frozen blueberries, you might need to add 3 minutes to the baking time, but see how they look first).
4. Store in an airtight container for two days or in the refrigerator for up to a week.

Yield: 12 muffins

Raw Brownies

Last spring, I went on a sugar-free cleanse and ended up feeling so great I decided to ditch sugar for good. Anyone who reads my blog even occasionally should know that that didn’t last long, but I still get a kick out of making raw desserts. It’s a whole other ball game compared to traditional baking. Lots of dried fruit (usually dates) and nuts and food-processing and using your hands to get it all to come together (and they’re a great option for someone whose pilot light on her oven went out and who doesn’t know how to re-light it). This recipe for raw brownies from Dreena Burton is my personal favorite in the raw desserts arena. I adapted the recipe just slightly from the original, using almonds exclusively for the nut component instead of a blend of almonds, cashews and walnuts. The icing, however, is exactly the same as the original and it is absolutely heavenly.

Before we get to the recipe, just a quick note about my kitty, Finch, who is staying at the vet’s office overnight for some urinary tract issues. Please send him healing vibes and keep him in your prayers!

Raw Brownies

These are really rich. One square will be more than enough to satisfy your sweet tooth.

Base:

1 3/4 cups raw almonds
2 cups pitted dates, packed (about 22-24)
1/3 cup cocoa powder
1 1/2 tsp. vanilla extract
1/4 tsp. salt

Icing:

1/2 cup coconut butter
1/4 cup agave nectar
2 tbsp. cocoa powder
Pinch of salt

To make the base, grind the almonds in a food processor for about 45 seconds, until crumbly and flour-like (be careful not to over-process or it will turn into almond butter). Add the dates and process just a bit more, until the mixture is all crumbly but not coming together just yet. Add cocoa powder, vanilla and salt and process until mixture comes together and holds together when pressed (again, be careful not to over-process). Transfer the mixture to an oiled (I use coconut oil) 8×8 baking pan (or lined with parchment paper) and use your hands to press it firmly into the pan (this is an important step to ensure the brownies will hold together — don’t get lazy here).

Now, make the frosting. Use a mini-food processor (I’ve also found a spice grinder to work here) to whip the coconut butter and agave nectar together (you can also do this by hand in a bowl, just make sure to mix it vigorously). Add the cocoa powder and salt and mix until uniformly mixed (don’t over-mix here either). Spread evenly over the base of the brownies and set in the fridge for at least an hour before cutting into squares and telling yourself how awesome you are for making these.

Yield: 9 squares

Cocomocha Nut Waffles

At the coffee shop I work at we have a flavored coffee called “Cocomocha Nut.” I don’t drink coffee but I love the smell of the beans as we grind ‘em (I actually really like the taste of coffee, just can’t handle all that caffeine). This one smells especially nice (bonus: it’s got a fun name), and I woke up this morning with the idea to make the flavor into a waffle. The results were delicious with a subtle hint of coconut and “mocha” (really just chocolate) and made my kitchen smell even better than that heavenly aroma of ground coffee. I’m not a coffee drinker (unless it’s decaf, but the mockery I receive for drinking it isn’t really worth it), but these would be absolutely perfect paired with a cup of black coffee. And a ton of maple syrup, of course.

Cocomocha Nut Waffles

• 3 tbsp. ground flaxseed
• ½ cup water
• 6 tbsp. coconut oil, melted
• 1 ½ cups nondairy milk (I used sunflower seed)
• 2 tbsp. maple syrup (or agave nectar)
• ½ tsp. vanilla extract
• 1 ½ cups all-purpose flour
• ¼ cup cocoa powder
• 1 tbsp. baking powder
• ½ tsp. salt

1. Preheat waffle iron (no need to oil).
2. Whip ground flaxseed and water in a blender or food processor. Add coconut oil, nondairy milk, maple syrup (or agave nectar) and vanilla.
3. Combine flour, cocoa powder, baking powder and salt in a medium-size bowl. Add wet ingredients and mix until just-combined.
4. Pour ½ cup of batter onto preheated waffle iron and cook according to your waffle iron’s directions. Serve with maple syrup and a cup of (decaf) coffee.

Yield: 4 waffles

Something Blue

Lately I’ve been straying off the whole-grain flour path, using all-purpose flour pretty much exclusively. Oh, the refined goodness. But this morning I just really needed some hearty pancakes to last me through the day. My best friend from childhood, Melissa, is getting married in a few hours, and it just seems like one of those big days that deserves an extra-hearty breakfast. Melissa and I were one of those best friends who were so close we made our parents nervous. Like her mom would say, “What are you two doing in the bathroom together?” We were inseparable and, no kidding, we share the same birthday. I’m just a few hours older. We used to spend every birthday together, but now that we’re old and married (in a few hours for Melissa!), we just do a phone call. I’m not depressed about that or anything. That’s life and getting older. But it’s just weird to go to her wedding – we came of age together. We had the same first date (with two different guys but same movie — Toy Story 2, of all movies). We had our first kiss on the same night (again, different boys, same movie — The Sixth Sense, how romantic). We just go way back, and I couldn’t have straight-up plain old all-purpose flour pancakes on the day of her wedding. It wouldn’t be right.

Hearty Blueberry Pancakes

These aren’t the best pancakes you’ve ever had, more like “satisfy your soul” pancakes –  thick and hearty with plenty of whole-grain goodness.

• 1 ¼ cups whole wheat pastry flour (OR you can do ¾ cup whole wheat pastry flour + ¼ cup oat flour + ¼ cup brown rice flour)
• 2 tsp. baking powder
• ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 ¼ cups nondairy milk (I used sunflower seed milk)
• 1 tbsp. coconut oil (or canola)
• 1 tbsp. maple syrup (or agave nectar)
• 1/3 cup apple butter (or applesauce)
• 1 tsp. vanilla extract
• ½ cup frozen (or fresh) blueberries

1. Combine flour, baking powder, salt and cinnamon in a large mixing bowl. Add milk, oil, maple syrup, apple butter and vanilla and mix until just combined. Fold in blueberries.
2. Preheat skillet over medium heat for 2-3 minutes. Lightly grease with coconut (or canola) oil. Pour batter on skillet and let cook for about 3 minutes, until bubbles form around the edges. Flip and cook for another minute. Cover with foil on a plate to keep warm or place on a baking sheet in the oven on warm (200 degrees) while you make the rest. Serve with maple syrup and enjoy!

Oatmeal “On-The-Go”

You know those annoying people who are just always late, no matter what? Even for, like, really important things like weddings and funerals? I’m one of those people. Like, if I say I’m going to be there in 5 minutes, it really means 20. And people make a really big deal about it when I’m on time. I swear, it’s in my genes (thanks, dad!).

So, obviously, I’m always in a rush and never have time to make breakfast in the morning. I created this method of having oatmeal “on-the-go” so I could enjoy breakfast once I get to where I’m rushing to be (usually work). Just throw the ingredients in a glass jar with a lid (I use a mason jar) before leaving the house (or even get it all ready the night before), and then when you want to make your oatmeal, just add steaming hot water until it covers it slightly, put the lid back on and let it sit for 5-10 minutes. Voilà! A hot jar of delicious oatmeal. I usually transfer it to a bowl, but there’s nothing wrong with eating it out of the jar. This recipe is very sweet, so reduce the amount of maple syrup and dates if you prefer your oatmeal a little less sweet. It makes a good amount, too — enough for a satisfying lunch during my work day.

Oatmeal “On-The-Go”

• 1 cup rolled oats
• 1 tbsp. sunflower seeds
• 1 tbsp. almonds
• 2 tbsp. maple syrup
• 5 shakes cinnamon
• pinch of salt
• 3 dates, pitted and chopped

Throw all of the ingredients together in a glass jar with a lid. When ready to eat, cover with steaming hot water just a bit higher than the oats and put the lid back on. Let sit for 5-10 minutes. Stir well and pat yourself on the back for remembering to pack this for yourself so you wouldn’t go hungry at work. You’re awesome!

Yield: 1 large serving

Chocolate Turtles and Seven Random Facts

I’m naturally a pretty private person with most people I meet and can be difficult to warm up to (not because I don’t like you! It’s just how I am. I blame my parents). So when I saw this “seven random facts” thing going around the blogosphere on Manifest Vegan and Choosing Raw, I thought I’d give it a shot.* If you’d rather just skip to the turtles (I don’t blame you), scroll down to the picture.

1. You can count on it that I am never wearing matching socks. Not because I think it’s cool or hipster-y, I just never have a matching pair of socks to put on. I’m lucky if I can find two socks, period. And I feel like this fact sums up my life.
2. I am happiest when I am creating something in the kitchen. (Duh.)
3. I am my second happiest when I am listening to music. I have a hard time just living in the moment, but cooking and listening to music are two activities during which I find I’m able to turn my brain off and just be. Music is very important to me, and the quickest way to my heart is through a shared musical taste.
4. I’ve never regularly worn make-up in my life. Not because I think I’m “naturally beautiful” and don’t need it. There’s just something really strange to me about looking in the mirror and not seeing “me” looking back. Make-up’s always creeped me out (on myself, not judging anyone who wears it at all). I also find it perplexing that women are expected/taught to paint their faces but men are beautiful as is (I realize I am generalizing here and that not just women wear make-up).
5. Several people in my family (including me) suffer from a mental illness, and removing the stigma tied to mental illnesses and seeking out therapy and/or medication is another passion of mine.
6. Most of the time I’m the type of person who says things like, “Why would I ever want to bring children into this effed up world?”, but I find most kids I meet extremely cute (especially when they are well-behaved and open-minded). And now that my big sis is pregnant, I’ve been thinking more about babies and pregnancy and think the whole process is pretty neat.
7. Speaking of babies, if I could have anyone’s, it would be, without question, George Harrison’s.

*You’ll notice I didn’t mention my cats or dogs in this. I wanted to stick to things you probably don’t know about me yet, since this is all about sharing and stuff. I’m pretty sure you already know I’m a crazy cat (and now dog, too) lady.

Now to the turtles! These are a delicious raw treat — free of refined sugar and flour. The chocolate ganache is very rich, so just one or two of these babies will satisfy your chocolate craving. Enjoy “your moment.”

Chocolate Turtles

Nougat Filling:

• 1/2 cup almond nut pulp, packed (you can also just use 1/2 cup raw almonds here, if you don’t have any nut pulp on hand)
• 1/2 cup dates, pitted
• Pinch of salt
• Drop of vanilla extract

Chocolate Ganache:

• 1/4 cup coconut oil
• 1/4 cup + 2 tbsp. raw agave nectar (or maple syrup, if you don’t need it to be raw)
• 1/2 cup + 1 tbsp. cocoa powder (use raw cocao powder if you need it to be completely raw)
• Pinch of salt

1. Prepare the nougat filling by mixing everything in a food processor for several minutes, until it all comes together. Form into walnut-sized balls and place on a baking sheet in the freezer while you prepare the chocolate ganache.
2. Prepare the chocolate ganache by stirring all of the ingredients in a bowl really well until the coconut oil is completely dissolved and there are no bits. This will probably take a few minutes. If you prefer, you can also blend it in a food processor.
3. Take the baking sheet with the nougat out of the freezer. Roll each ball in the chocolate ganache using two spoons and then transfer back to the baking sheet. Just coat it as best you can; it doesn’t need to be perfectly smooth. I don’t use my hands for this — it’s too sticky. You should have just enough ganache to coat all of them (if you have a little extra, store it in the refrigerator or freezer and eat on a day when you just really need a chocolate-y rich treat).
4. After you’ve coated all of them with the ganache, place an almond (or your favorite nut) on top. Store in the freezer and serve cold.

Yield: 15

My Morning Oatmeal

There’s nothing like a big bowl of steaming oatmeal when you’ve got a cold and still have to, you know, get up and go to work. This hearty breakfast will give you the energy you need to make it through the day and will be soothing on your throat.

• 1 cup rolled oats
• scant 2 cups water
• handful of blueberries (frozen or fresh)
• handful of cashew pieces
• a few generous sprinkles of cinnamon
• a pinch of salt
• a drop of vanilla extract
• a drizzle of blackstrap molasses
• a drizzle of maple syrup, to taste (optional)
• a drizzle of nondairy milk, to taste (optional)

Put all ingredients except maple syrup and nondairy milk in a saucepan over medium. Cook, stirring occasionally to keep from sticking, for about 8 minutes, until nice and creamy. Drizzle maple syrup and nondairy milk on top at the end, if desired, and add an extra sprinkle or two of cinnamon.

Now you’re ready to conquer the world. Or save, destroy, the world’s your oyster!

Yield: 1 serving

Strawberry-Sunflower Seed-Chocolate Chip Granola

It sounds kind of odd, but the combination of strawberries, sunflower seeds and chocolate chips tickles me. Something about the different flavors and textures. Go ahead and try it out. I’m too exhausted to say anything else, so I’m going to skip right to the recipe plus a bonus recipe for sunflower seed milk. Lucky you!

Strawberry-Sunflower Seed-Chocolate Chip Granola

• 1 cup rolled oats
• 1/4 cup brown rice flour
• 1/4 cup sunflower seeds
• 1 tbsp. sesame seeds
• 1/4 tsp. salt
• 2 tbsp. canola oil
• 1/4 cup + 1 tbsp. maple syrup
• 1/2 tsp. vanilla extract
• 1/4 cup chopped frozen strawberries (or fresh, if you can get ‘em)
• 1/4 cup chocolate chips

1. Preheat oven to 350 and lightly oil a baking sheet.
2. Mix rolled oats, brown rice flour, seeds and salt in a medium-sized bowl. In a separate bowl, combine oil, maple syrup and vanilla extract. Add wet to dry and mix well. Fold in strawberries.
3. Spread evenly on baking sheet and bake for 10 minutes. Remove from oven and stir well. Bake for 10 more minutes. Mix in chocolate chips while granola is still warm so it coats the granola. After granola has cooled, store in a covered container/jar in the refrigerator.

Yield: 3 cups

Sunflower Seed Milk

This milk takes a little time to get used to. The flavor is very sunflower seed-y, so don’t expect it to have a very neutral flavor like soy and almond milk. But it’s tasty once you’ve become accustomed to it (and sunflower seeds are cheap!).

• 1/2 cup raw, unsalted sunflower seeds, soaked in water overnight
• 2 cups water
• 1 pitted date or 1 tbsp. maple syrup
• 1/2 tsp. vanilla extract
• pinch of salt
• pinch of cinnamon

1. Blend all ingredients in a high-speed blender for several minutes. Strain through a nut milk bag (or a paint straining bag — cheap at your local hardware store) and store in a glass jar with a lid in the refrigerator for up to a week.

Yield: 2 cups

Chocolate-Covered Strawberry Granola

This is really tasty granola, guys. With Valentine’s Day around the corner (groan), here’s a recipe you can make your sweetie or your mailman, whatever. It won’t disappoint, I promise.

Chocolate-Covered Granola – adapted from Celine Steen’s White Chocolate Raspberry Granola

• 1 cup rolled oats
• ¼ cup brown rice flour
• ¼ cup chopped pecans
• 1 tbsp. sesame seeds
• ¼ tsp. salt
• 2 tbsp. canola oil
• ¼ cup + 1 tbsp. maple syrup
• ½ tsp. vanilla extract
• ¼ cup frozen (or fresh, if you can get them this time of the year–and if you can, tell me where you live) strawberries, chopped
• ¼ cup chocolate chips

Preheat oven to 350 and lightly oil a rimmed baking sheet.

Combine rolled oats, brown rice flour, pecans, sesame seeds and salt in a medium-sized bowl. Whisk oil, maple syrup and vanilla in a small bowl. Add liquid ingredients to dry and mix well. Fold in strawberries. Spread evenly on baking sheet and bake for 10 minutes. Remove from oven and stir well. Bake for 10 more minutes. Remove from oven and sprinkle chocolate chips on top, stirring to coat the granola.

Let cool and then transfer to a container with a tight-fitting lid. Store in the refrigerator. Serve with your favorite nondairy milk (my favorite is homemade almond milk), and try not to eat all of the granola when it’s warm and the chocolate’s all melty.

Yield: 3 cups

Milk and Cookies: Raw Edition

Homemade nut milks are much healthier, fresher and tastier than store-bought nondairy milk. Once you’ve enjoyed your own nut milk, you’ll definitely notice a difference. I still buy store-bought nondairy milk for convenience (especially for baking), but I make my own nut milk for a treat, especially when I’m drinking the milk plain or with chocolate, over granola or in smoothies.

There are a ton of recipes for nut milk out there, but this is my preferred way of making it. Straining the pulp out was always kind of a hassle (using a cheese cloth or a fine mesh strainer), but I recently obtained a nut milk bag, which makes it super easy! If you don’t have one and want one, here’s a tip: go to your nearby hardware store and get a package of paint straining bags. They’re really cheap (cheaper than fancy nut milk bags) and do the same thing. I got a pack of two for a few bucks.

Another tip: don’t throw the pulp away! It’s totally useable. The cookies in the photo up there were made out of the pulp and a few other ingredients. They are really rich, so enjoy ‘em with the almond milk you just made.

Almond Milk

-1/2 cup raw almonds, soaked overnight
-2 cups water
-1 date, pitted, soaked in hot water for a few minutes, or 1 tbsp. maple syrup
-1/2 tsp. vanilla extract
-pinch of cinnamon
-pinch of salt
-(for chocolate milk, add 2 tbsp. cocoa powder)

1. Blend all ingredients in a high-speed blender for several minutes.
2. Place nut milk bag in a wide-mouthed jar with the elastic/string wrapped around the mouth of the jar, like so:

3. Pour milk into nut milk bag and squeeze all of the milk out of the pulp like a sponge, being careful to not spill the milk outside of the jar (a little might; that’s fine).
4. Store milk in a glass jar with a lid in the fridge for up to 5 days or so (it never lasts that long in my house).
5. Save pulp for cookies!

Yield: 2 cups milk

Nut Pulp No-Bake Cookies

-1 cup of nut pulp (this will be the amount you’ll get from two of the above recipe; just cut everything in half if you’re only using pulp from one recipe.)
-1/4 cup almond butter (or your preferred nut butter)
-3 tbsp. maple syrup (or 3 dates, pitted, soaked in hot water first if dry)
-2 tbsp. cocoa powder
-2 tbsp. coconut butter (unsweetened shredded coconut will also work here.)
-1/2 tsp. vanilla extract
-pinch of salt
-pinch of cinnamon
-1 cup rolled oats (technically these aren’t raw; leave ‘em out, if you prefer)

1. Blend pulp, nut butter, maple syrup, date, cocoa powder, coconut butter, vanilla, salt and cinnamon in a food processor for a few minutes until it forms a dough-like consistency and holds together. Add rolled oats and pulse several times until the oats are broken up a bit.
2. Form into balls a little bit smaller than a golf ball. Flatten with your hand, if you prefer, or leave as is.
3. To store: Place on a cookie sheet and let freeze, then keep in a container with a lid in the freezer. Remove however many you’re planning on eating from freezer and let defrost for a bit before enjoying. These are a great treat to have when you’re running to work or school and you need a quick snack to bring along with you.

Yield: 12 cookies