funfetti multigrain waffles.

funfettimultiwaffles
I made a version of these multigrain waffles, but adding sprinkles to make them a little something special. Filled with flax, hemp, oatmeal – you’d never know these are are super healthy for you!  Great way to start a weekend morning.

1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup quick cooking oats
1/3 cup ground flax seed meal
2T hemp seeds
2 tsp baking powder
1/4 tsp baking soda
1 TBSP maple syrup
2 cups almond milk
1 tspn vanilla
2 TBSP vegetable oil
2 TBSP sprinkles, plus extra for sprinking on top

directions:
Preheat waffle maker according to your manufacturer’s directions.

In a large bowl whisk together all the dry ingredients. In a mixing cup, add the oil and maple syrup to the soy milk. Whisk the milk and vanilla into the dry ingredients. Add sprinkles and mix until just combined, and most lumps are gone.

Spray or brush the waffle maker with oil. Pour enough batter into waffle maker and cook per the waffle maker’s instructions. Top with maple syrup and extra sprinkles.

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pumpkin snickerdoodle bread.

pumpksnickerdoodle

Fall is officially here! Let the pumpkin party begin!

Recipe adapted from here

Makes two loaves

Ingredients:
2 cups all purpose flour
1 3/4 cups white whole wheat flour
1 cup brown sugar
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbs cinnamon
15 oz fresh pumpkin puree
1/2 cup vegetable oil
1/2 cup apple sauce
1/3 cup maple syrup
1/3 cup almond milk
FOR THE TOPPING:
1/2 cup flour
1/2 cup granulated sugar
1/2 tsp salt
2 tbs cinnamon
2 tbs vegetable oil

Directions:

Pre heat oven to 350.
Grease and flour 2 loaf pans.

In a large bowl mix flour, brown sugar, sugar, baking soda, baking powder, salt, cinnamon. In a separate bowl mix pumpkin, oil, maple syrup, and almond milk  together. Combine the bowls together.

Pour into prepared pans.

In a small bowl using a fork mix all of your topping ingredients together until slightly crumbly. Sprinkle over the tops of each loaf.

Bake for 1- 1 hour 15 minutes.Or until a tooth pick is inserted and comes out clean.

Allow loaves to rest for 20 minutes before removing from pans.

biscuits.

veganbiscuits

IMG_9876_1

After seeing this post, I knew we had to have biscuits for breakfast!

I’ve only tried making biscuits once, a long time ago, and they turned out like tough little rocks. That said, I had never had the desire to do it again. Until I saw this recipe. These took 25 minutes start to finish and were light and fluffy. We served them with a little earth balance and blackberry jam and they were the perfect weekend breakfast treat. Try them for yourself!

2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

  1. Preheat oven to 450 degrees F.
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
  4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture. Stir until just slightly combined – it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
  6. Form into a 1-inch thick disc, handling as little as possible.
  7. Use a 1-inch thick dough cutter or a similar-shape object ( I used a mason jar)  and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
  8. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
  9. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

cheezy, spicy cauliflower bites.

cheezyCauliflower

I’m not even sure how to describe this roasted cauliflower. Its bursting with flavor! Cheesy! Spicy! Delicious!! I forsee this being in the regular rotation at our house in the future. We couldn’t get enough of it.

The original recipe calls for it to be dehydrated, but I roasted it in the oven, and it turned out fantastic.

1 large head cauliflower
2 tsp melted coconut oil

Spice Mix:

4 tsp chili powder
4 tbs nutritional yeast
1 tsp smoked sea salt (or regular)
2 tsp smoked paprika
freshly ground black pepper to taste
1 tbs sesame seeds

Instructions:

Create your spice mix by tossing all the seasonings together in a small bowl.

Wash and chop your cauliflower into somewhat large pieces (about 1 – 2 square inches). Place the bites in a large bowl and toss with the melted coconut oil, followed by the spice rub. Throughly coat the cauliflower pieces until almost all the rub has coated them. If the spices do not seem to be sticking enough, add about 2 tbs water to move it along.

Roast the cauliflower in the oven at 375F for about 45 minutes.

peach muffins.

peachmuffins

Not only did I make pie with all these peaches I got at my neighborhood farmers market, I also made some muffins! Brown sugar and peaches?! Yes please. These turned out great!

I found the recipe here., and made them as is! I think the addition of blueberries would be really tasty!

2 1/2 cups spelt flour
3/4 cup brown sugar, plus a little extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon

1/2 cup applesauce
1 cup almond milk (or soy milk)
1 teapoon apple cider vinegar
1/3 cup canola oil
1 teaspoon vanilla
2 cups chopped peaches (leave skins on or not, whichever you prefer)

Preheat oven to 375 F. Lightly grease a muffin tin.

In a large mixing bowl, stir together flour, sugar, baking powder, salt and spices. Make a well in the center and add the applesauce, almond milk, vinegar, canola oil and vanilla. Stir with a wooden spoon until mostly combined. Add the peaches and combine until the dry ingredients are just incorporated.

Scoop batter into muffin tins, they will hold their shape a little bit if you use an ice cream scoop. The batter should almost fill the entire tin. Sprinkle one or two teaspoons of brown sugar on top of each. Bake for 28 to 32 minutes, or until a toothpick or butter knife inserted through the center comes out clean. Let cool for a few minutes in the tin then transfer to a cooling rack to cool completely, or just flip them up in the tin to cool, as shown above.

wookie birdhouse.

IMG_0494

After a little hiatus from crafting – We finally had time to make a project! Milo and I made a chewbacca birdhouse. Save that almond milk container and make one yourself!

You will need:
Popsicle sticks
Empty Juice or Milk container (we used an almond milk container)
Brown, White and Black Paint
Foam Paintbrush (for painting all over) and small paintbrush (for details)
Hot Glue Gun
Googly Eyes
Xacto Knife

1. Clean out your juice container and cut out a large opening in front.  Paint the inside of your birdhouse and the cap (nose) black.
2. I found my popsicle sticks were too long, so I had to snap the ends of just about all of them to get them to fit. In the smaller areas you will need to snap them in half or so.
3. Glue them to the carton using hot glue. Be careful if you have little hands helping! Milo doesnt go near the glue gun because hes scared of getting burned (as he should be!)
4. Paint your birdhouse brown. THIS was a great step for little hands.
5. When its all dry, paint the black and white details.
6. Affix the eyes with hot glue, screw the cap on, and you are good to go!

peanut butter and jelly hand pies.

PB&J HANDPIES

The leftover crust from the peach pie I made this weekend, pained me to throw away – so I decided to whip together some hand pies. I had enough left over to make 1 1/2 pies. So there was one full size and one mini.

I took the remaining pie crust and rolled it out and cut two rectangles, spooning peanut butter on one side, and jelly on the other. Put the two crusts on top of eachother and seal the edges, then crimp with a fork. Bake at 375 degrees for about 15-20 minutes.

These were a HUGE hit with milo! Seriously. see that plate above? Its no more. It broke when I was chasing milo around trying to get the pie out of his hand. After eating the little one, he HAD to have the big one too, and I had trouble stopping the little devil!

IMG_0127What do you do with leftover pie crust? do you throw it out, or have you made anything fun with it? Do tell!

peach pie.

peachpie

Labor day weekend means end of summer – but also means sweet, juicy peaches are in season and a plenty at my farmers market. I figured the perfect way to say goodbye to summer would to be to bid farewell with a pie!

I used joy the baker’s recipe here, only making it vegan and omitting the blueberries. I think this was my first time making a double crust pie. I had high hopes to go all lattice-style on this one, but I chickened out. This turned out great, and with the left over crust I was able to make some hand pies! (post to come!!)

hope everyone had a great summer – i know its officially still around for a few more weeks, but now that the kiddos are back in school and some fall crops are popping up (there was gourds at my farmers market ) were going to have fall on the brain in no time!

Adapted from Joy the Baker’s Peach Blueberry Pie

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) earth balance, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

For the Filling:

about 3 pounds ripe peaches (I used about 6-7 peaches)

1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)

1 teaspoon ground cinnamon

scant 1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 tablespoons all-purpose flour

1 tablespoon cornstarch

2 teaspoon fresh lemon juice

Almond milk for brushing

2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

To make the crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed earth blanace and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar.   Create a well in the earth balance and flour mixture and pour in the water and vinegar mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Remove one of the pie dough disks from the fridge.  On a lightly floured surface, roll dough out into about a 13-inch round.  Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface.  This ensures that the dough isn’t sticking to the work surface.  The circle won’t be perfect, that’s ok.  Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.    When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.  Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish.  Place in the fridge while you roll out the top crust.

Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.  Remove the bottom crust and fruit filling from the fridge.  Gently pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  With a small knife, trim the crust, leaving about 3/4-inch overhang.  With your fingers press the top and bottom crusts together and fold under.  Use a fork or your fingers to crimp the edges of the dough.  Cut five small slits in the top of the crust so the juices and steam can vent.  Brush lightly with some almond milk and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.