strawberry rhubarb bars.

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Trying to bake with all this rhubarb that grows in my garden!

Crust

  • 1 1/2 cup oats
  • 1/2 cup raw almonds
  • 1/4 tsp salt
  • 3 Tbsp coconut sugar*
  • 4 1/2 Tbsp coconut oil (melted)

Filling

  • 2 cups rhubarb
  • 1 cup strawberries
  • 1/4 cup orange juice
  • 2 Tbsp coconut sugar
  • 1 Tbsp cornstarch

Topping

  • 3 Tbsp coconut sugar
  • 2 Tbsp flour
  • 1/4 cup oats
  • 1 1/4 Tbsp coconut oil

Preheat oven to 350 degrees F (176 C) and line an 8×8 dish with parchment paper.

Add oats, almonds, sea salt, and coconut sugar to a blender and blend until fine.
Add melted coconut oil mix to incorporate.
Spread the mixture into the lined baking dish and press down into pan.
Bake for 15 minutes, then increase heat to 375 degrees F (190 C) and bake for 5 minutes more.
In the meantime, add rhubarb, strawberries, orange juice, coconut sugar, and cornstarch to a medium saucepan and warm over medium-low heat until slightly softened and bubbly – about 5-7 minutes.
Make crumble. Mix all ingredients in a bowl until incorporated.
Add strawberry-rhubarb mixture to the pre-baked crust and top with crumble,
Reduce oven heat back to 350 degrees F and bake for another 15-20 minutes

sourdough banana muffins.

IMG_6999These made about 18 muffins. I added walnuts and chocolate chunks. Not overly sweet! I may reduce the sugar a little bit more next time.

  • 4 T earth balance (melted)
  • 1/2 cup unsweetened apple sauce
  • 3/4 cup brown sugar ( i did half coconut palm sugar and half brown sugar)
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 3 tablespoons yogurt (I used non dairy)
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough starter discard

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup walnuts (chopped) or chocolate chips (or combination of both!)
  • Preheat oven to 350°F and line muffin tins.
    Whisk the dry ingredients together in a bowl. (not the nuts yet)
  • Mix together remaining ingredients, then combine with the dry.
  • Fold in the nuts and/or chocolate chips.
  • Divide the batter into the muffin tin and sprinkle the remaining 1/3 cup of chopped walnuts on top. Bake for 20-25 minutes.

 

dutch oven yeast bread.

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Since we’ve bee stuck at home we’ve been making all of the things! Including bread! This one is a yeast-risen bread, that was fairly easy to make and we used for making sandwiches and toast.

  • 2 cups lukewarm water, between 90˚-110˚F (30˚-40˚C)
  • 1 envelope active dry yeast
  • 4 cups all-purpose flour, lightly packed and leveled off, plus more for dusting
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon olive oil
  1. Stir the yeast into the water and allow the yeast to bloom until foamy.
  2. In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
  3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
  4. Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).
  5. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
  6. Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
  7. Once finished, cover and let the dough rise again for another 1 ½-2 hours.
  8. Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
  9. Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
  10. Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
  11. Cover and let rise for 1 hour.
  12. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.
  13. Carefully remove the pot from the oven and place it on a trivet or heat-safe surface.
  14. Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
  15. Cover with the lid and return the pot to the oven.
  16. Bake for 45 minutes, removing the lid for the last 15 minutes.
  17. Remove bread from pot, cover, and let cool for 10 minutes before slicing.

peanut butter sprinkle blondies.

sprinkeblondies
Sprinkles! peanut butter! oats! chocolate chips!! but really, SPRINKLES!!!
Do I need to mention this had me at sprinkles?! Super fun to make and serve up – anything topped with sprinkles is a winner in my book.  Especially when a birthday in invovled.

found the original recipe here.

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 3 big pinches of kosher salt
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup rolled oats
  • to top: SPRINKLES!

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.
  2. Scoop the dough into the pan and place on the prepared baking sheet. Flatten slightly and sprinkle with lots of sprinkles. Bake for 20-25 minutes or until set.

strawberry rhubarb scones.

scones

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

Topping
2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

*healthy* peanut butter chocolate chip cookies.

COOKIES

These cookies take no time to make, and are free of processed sugars and junk! They DO have chocolate chips in them, but they needed something fun in them!

i found the recipe here.

Below is my adaptation.

  • 1 cup pitted dates pitted
  • 1 medium ripe banana
  • 2 Tbsp creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats
  • scant 1/4 cup dairy free semisweet chocolate chips

 

  1. Preheat oven to 350 degrees F.
  2. Add dates to a food processor or vitamix and pulse until small bits remain.
  3. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  4. In a seperate bowl, combine the oats and the almond meal. Add the peanut butter/date/banana mixture to the almond meal and oats.
  5. Add in chocolate chips.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

fudgy beet cupcakes.

beet

Have you ever baked with beets?

I have one other time, years ago – and although it can be kind of messy (your kitchen can look like a serial killer worked in there if you aren’t careful), its pretty amazing how you can pack something so healthy into something so sweet and not really even know its there. I’m not really a HUGE fan of beets. I can handle them in small doses, or if they are heavily disguised. We juice them alot, but usually I try to mask the earthy taste with something sweet like pineapple or apples. I find on their own they are just too much for me. This recipe disguises the beets pretty well – and if you use natural sugar and some whole wheat pasty flour, you can really pack a healthy treat. Although, Milo had the great idea to stick some chocolate chips in there too….

The original recipe is found here.

  • 2 medium beets
  • 1 cup unsweetened vanilla almond milk
  • 1 tsp white or apple cider vinegar
  • 
3/4 cup raw turbinado OR granulated sugar
  • 3 T melted coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tspn chocolate extract
  • 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
  • scant ½ cup unsweetened cocoa powder
 + more for topping
  • 1 tsp baking soda
  • ½ tsp baking powder
Instructions
  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out ½ cup and set aside.
  4. Line a muffin pan with paper liners.
  5. Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and ½ cup beets and beat until foamy.
  6. Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain. Throw in some chocolate chips if you desire.
  7. Pour batter into liners, filling ¾ of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
  8. Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

chocolate chip ginger cookies.

CO

If chocolate chip cookies and molasses ginger cookies had a baby, these would be it!

1 stick earth balance
2/3 cup dark brown sugar, packed
1/3 cup  granulated sugar
1 egg replacer
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chiops

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.

343. brown sugar cookies

COOKIES

Today is a birthday party for our dear little friend danny, and I offered to bring some cookies. I gave this recipe from Joy the Baker a whirl, subbing earth balance for the butter, and egg replacer for the egg. I rolled them in pink sugar at the end to give them a little sparkle. They turned out nice and soft and sweet. They have almost a carmel-y taste to them. Good stuff!

322. fauxstess cupcakes.

Everyone was up in arms yesterday all over facebook about the hostess cupcake business coming to an end. Although I dont eat them now, they were a big part of my childhood. My grandpa used to take us to the hostess store and we’d stock up. I was a huge fan of twinkies and cupcakes, but snowballs were my absolute favorite. I probably havent had a hostess product in about 10 years, (once I realized they use animal fat in their products that sealed the deal for me) – but the memory is bittersweet. It dawned on me that Milo will never know the hostess name – so him and I worked together this morning to make the fauxstees cupcakes that are from the ppk here. These also remind me of when I first went vegan. Baking from the ppk and vegan with a vengeance were my go-to for vegan recipes. These were kind of the kick off of the vegan cupcake craze, and they bring me back to those days. These did NOT turn out very pretty, but milo enjoyed eating them!