Archives for flax egg

Peach Muffins with Silken Filling

August 17, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Peach Muffins with Silken Filling
What better excuse to make peach muffins, than peach season! I also wanted to use the almond meal I bought months ago. As I started to research online, I discovered you can’t really use almond meal in baking without eggs. Conundrum. So, I stared at my pantry, trying to figure out next steps. I wanted to keep the theme of using a non-traditional flour, so I was down to either quinoa flour or oat flour – in the end – oat flour won. (This was after a quick sniff test of the two, and which would give the best flavor and assist in the rising of the muffins!)I scribbled down what I felt the ingredients should be after looking at multiple recipes. This is the first time where I totally made up a recipe and took risks when BAKING. I do it all the time when cooking, but baking is way more exact so I’ve always been too afraid to try it. I have to say, I am so happy with the final results! I had a hard time stopping at two muffins! This (hopefully) has opened up a new door for me to continue taking baking risks.

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Ingredients
Combine in a large bowl and set aside.
1 1/4 c. oat flour
1 c. almond meal
2 tea. baking powder
1/4 c. powdered fructose
1 tea. cinnamon
1/2 tea. saltPreheat oven to 350°F
Combine in a small dish and set aside for at least 5 minutes.
2 tbsp. ground flaxmeal + 1/4 c. water = Flax “egg”
Combine in a small bowl.
1 c. sweetened vanilla flavored almond milk
1 tea. vanilla extract2 fresh peaches, skin removed and cut into small chunksAdd flax egg to the other liquid ingredients and stir to combine. Then pour into large bowl containing dry ingredients and stir well to incorporate the two mixtures. Line a muffin pan with muffin papers and fill each muffin cup 90% full.
Silken Filling Ingredients
Combine the following in a small food processor or blend with an immersion blender until smooth.
1/4 pkg silken tofu (about 3.5 oz)
1 tbsp. powdered fructose
2 tbsp. maple powdered sugar
1 tbsp. sweet vanilla almond milk
1/2 tea. vanilla extract
pinch of saltLook at the slideshow and captions above for instructions on how to fill the muffins.This recipe made 14 muffins for me. I baked them at 350°F for 15 minutes. 

Midnight Madness Cookies

March 25, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Midnight Madness Cookies

I’m calling these cookies “Midnight Madness” because Dan and I decided at 11:45 p.m. tonight that we were going to make them.

We realized we were all out of our homemade applesauce stock in the freezer, so we quickly looked up the grocery store hours! We were in luck – they were open until midnight! We jumped in the truck, even Rocco, and made our way to the store with 8 minutes to spare. We found a suitable substitute for my homemade applesauce (no corn syrup, sugar or anything – just apples). Then we looked to see if we could find dairy free chocolate chips. (If we could find some, then the cookies could be 100% vegan!) SCORE again, we found some semi-sweet chips by Guittard that did not have any milk products in them. Combined with the dried cranberries and pecans, we knew these would make fabulous cookies!

Preheat oven to 350ºF

Ingredients and Instructions

Combine below ingredients in a mixer or bowl and stir well.

1 1/2 c. whole wheat flour
3 c. quick cooking oats
1/2 c. organic sugar
1 tsp. baking soda
1 tsp. cinnamon

Next, add below ingredients.
Mix well ensuring no dry ingredients are left at the bottom of the bowl.

1 1/2 c. all natural applesauce (I prefer homemade if possible)
1 tsp. vanilla extract

Stir in remaining ingredients

1/3 c. pecans (or walnuts)
1/3 c. chocolate chips
1/3 c. dried cranberries

Coat baking sheet with coconut oil or use parchment paper to line them. Be sure to flatten cookies after spooning them onto pan, because they won’t spread at all! Bake for 8-10 minutes. These cookies will have an almost cake like consistency and are NOT overly sweet. If you wanted a sweeter cookie, you could increase sugar to 1 cup.

Especially delicious served with nut milk of choice!