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th leftover cranberry sauce with dried cherries as the center surprise for a festive holiday flavoring ingredients 3 4 c lightly packed light brown sugar 1 4 c granulated sugar 1 4 c oat flour 1 5 tsp ground cinnamon tiny pinch ground cloves 4 tbsp earth balance vegan butter room temperature directions 1 in a small bowl combine brown sugar granulated sugar flour and spices stir to blend 2 cut in the vegan butter with a pastry cutter or 2 knives or for super fun your fingers sprinkle atop the uncooked batter topped muffins and bake according to jo s initial directions notes feel free to add in chopped nuts such as pecans or walnuts in the streudel topping also feel free to double the recipe if you want to add stuedel inside the muffin for a double surprise along with the jam woo and might i add hoo happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post cornbread stuffing posted in baked breakfast goodies sides tagged festivus holiday quick bread thanksgiving vegan on november 23 2008 4 comments mmm stuffing it wouldn t be a holiday meal without some delicious cornbread stuffing that you just can t get enough of ingredients one batch of texas cornbread broken up in a large bowl you can make it the night before and let it dry out overnight 2 medium poblano chiles or 1 4 tsp cayenne 4 tbs earth balance buttery sticks 2 small onions 2 medium celery ribs 4 medium carrots 2 tbs minced garlic 1 tbs dried oregano 1 tbs dried sage 1 tbs salt 1 tsp fresh ground black pepper 1 c veggie broth instructions 1 roast chiles over a gas flame or under the broiler until skin is charred transfer to a bowl cover with plastic wrap and let steam for 15 minutes peel core seed and cut into 1 2 inch pieces 2 grease a 9 13 inch baking dish with earth balance preheat oven to 350 degrees 3 in a large skillet melt the earth balance over medium high heat saute onions celery carrots and garlic until softened about 8 10 minutes stir in oregano sage salt pepper and roasted chiles 4 add to bowl with cornbread along with the veggie broth stir everything together and transfer to baking dish 5 bake uncovered for 30 minutes stir and bake an additional 15 20 minutes share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post texas cornbread posted in baked breakfast goodies sides tagged gluten free adaptable quick easy quick bread vegan on november 7 2008 5 comments at mine and sara s first vegan thanksgiving nobody even knew we were doing things differently granted we d been having vegetarian thanksgivings for a while so the lack of carcass was expected but when we let the humanely treated cat out of the proverbial bag one of the dishes that surprised people the most was the cornbread stuffing the stuffing recipe will appear someday soon but the cornbread is delicious on it s own too ingredients 2 c all purpose ap flour 2 c corn meal yellow or blue 1 4 c sugar turbinado is my preference 1 tbs salt 1 tbs baking powder 1 2 tsp baking soda 2 tbs flaxseed meal soaked in 1 4 c warm water 2 5 c hemp milk or other vegan milk 1 stick melted earth balance instructions preheat oven to 350 degrees grease a 9 13 baking dish or cast iron skillet or muffin pan if want individual cornbreads in a large bowl combine all dry ingredients flour cornmeal sugar salt baking powder baking soda add wet ingredients and stir until just combined pour batter into baking dish and bake 40 minutes 25 for muffins or until golden brown and a toothpick comes out clean from the center let cool at least 15 minutes before cutting variation add a chopped jalapeno or two to the batter for a spicy cornbread share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post oat surprise muffins posted in baked breakfast goodies tagged breakfast quick easy quick bread vegan on september 28 2008 9 comments now that i m an adult with gainful employment i think it s time to start eating a proper breakfast as opposed to the crust of bread and tea i used to eat so i ve designed an oat muffin with a jam center surprise the great part is that the muffin base is very simple to throw together and the jam flavor can be changed on a whim making a different muffin each time i like mini loaves because they re super cute but muffins work too ingredients base 1 5 c spelt flour 1 5 c oat flour or oats put through the food processor 2 tsp baking powder 1 2 tsp baking soda 1 2 tsp salt 1 4 c agave nectar 1 25 c hemp milk 1 3 c oil 1 tbs flax meal soaked in 2 tbs warm water ingredients flavor 12 tsp jam 1 2 c nut or other chunky nibblet coconut chocolate chips etc have fun with your flavor combos i like cherry jam with coconut flakes or blueberry jam with pecans instructions preheat oven to 350 f oil or line muffin pan start the flax meal soaking in the warm water mix dry base ingredients in a large bowl then add liquids now you have muffin batter stir in the nuts of you choice fill muffin cups half way and drop 1 tps of jam into the middle of each cover with remaining batter bake at 350 for 30 minutes for mini loaves or 25 minutes for muffins or until golden brown let sit on cooling rack for 15 minutes before removing muffins share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post lemon cherry cornmeal scones posted in baked breakfast goodies tagged gluten free adaptable quick easy quick bread vegan on september 10 2008 4 comments it s a cross between a scone and a cornbread muffin it goes perfect with soup or 3 bean chili and also will satisfy the cornbread craving without committing to a huge batch not that there s anything wrong with that but sometimes you want something a tick different and the cherries in combo with the cornmeal do just that these were extremely yummy and simple to throw together i highly recommend for anyone who loves cornbread to try these out for an alternative this recipe makes about 12 14 drop scones depending on how big you make them ingredients 1 5 c all purpose or oat flour 3 4 c cornmeal 2 tbsp ground flax 1 tbsp baking pwdr 1 4 tsp baking soda 1 4 tsp salt 1 tsp lemon extract or fresh lemon zest 1 tsp vanilla 1 4 c canola oil 1 4 c brown rice syrup 3 4 c hemp milk 1 c dried cherries directions 1 preheat oven to 400 f in a large mixing bowl whisk together the flour cornmeal flax baking powder baking soda and salt set aside 2 in another bowl or large measuring cup mix together the lemon extract or zest vanilla extract canola oil brown rice syrup and hemp milk add to the dry ingredients and stir until just combined you don t want to over work it 3 fold in the dried cherries and drop heaping tablespoon sized drops onto a lined baking sheet they won t spread very much so don t be afraid to get them too close maybe an inch or two between each one bake scones for 8 10 minutes until golden brown on top 4 let cool and enjoy serve warm or reheat if eating later and remember if you need gluten free use an appropriate flour like buckwheat oat flour reduces the gluten levels but not to the point of zero so plan accordingly happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post double blueberry drop scones posted in baked breakfast goodies tagged blueberries gluten free adaptable quick easy quick bread vegan on september 3 2008 4 comments another exciting culinary adventure during my short trip to houston was to make blueberry scones from blueberries acquired at the farmer s market yeah it surprised me too that they still had some and that they still tasted good of course houston is pretty much a year round summer spot so who knows anyway instead of making scones like i normally do cutting them into cute little triangles i decided to take a route inspired by jennifer over at small space sweets she made my french puff muffins and turned them into drop scones and ever since i ve been wanting to do drop scones i followed our blueberry scone recipe but i also decided to add in a tablespoon of blueberry crack jam jo and i call it crack jam because this jam is by far the best blueberry jam either of us have ever tasted ever it is so addictive like crack it provides a multi blueberry experience thus double blueberry 1 batch blueberry scones 1 tbsp blueberry jam directions 1 when making the batter add in 1 tbsp of blueberry jam drop large spoonfuls of batter onto a lined baking sheet or stoneware preheat oven to 350 f and bake for 15 18 minutes or until done 2 let cool on baking sheet serve warm happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post i found my thrill on blueberry hill scones posted in baked breakfast goodies tagged blueberries gluten free adaptable quick easy quick bread vegan on august 18 2008 5 comments now if you don t know that song look it up stat fats domino playing in the background a cup of morning tea and a warm blueberry scone it doesn t get much better if he wasn t singing about some lovely lady he might have surely been singing about these scones at the farmers market this weekend i procured the second best blueberries ever second only to a batch i bought from an omish stand at the fm a few years back they were that good i remember them years later mmmm but i digress i almost didn t want to do anything with these blueberries but eat them by the handfuls i was strong and persevered i made these lovely blueberry scones so moist and delicious hope you enjoy ingredients 2 c oat flour 1 c pastry flour or just use all oat flour 1 2 c brown sugar 2 tbsp baking powder 2 tbsp almond meal optional 2 tbsp flaxseed optional 1 4 tsp salt 1 c fresh blueberries rinsed 1 4 c canola oil 3 4 to 1 25 c oat or hemp milk chilled 1 tbsp lemon extract turbinado for sprinkling directions 1 mix dry ingredients including berries in a large bowl 2 add wet ingredients stir until just combined resist the urge to overmix 3 dump out dough onto floured work surface and cut into triangles sprinkle tops with a bit of turbinado sugar 4 let dough rest while oven preheats to 400 f bake 12 15 min let cool for about 5 minutes before serving note with the addition of flaxseed you get a dose of omegas so it s not essential to the recipe but gives it an extra health boost the addition of almond meal gives a nice buttery appeal about them again optional if you don t have any on hand not essential but adds an extra dimension to the scone for gluten free use buckwheat or other gluten free flour and for more info on the nutritional benefits of blueberries check this out happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post blueberry bran mini loaves posted in baked breakfast goodies tagged blueberries breakfast quick easy quick bread vegan on july 11 2008 2 comments for my birthday my mother sent me some bakeware and accessories from the pampered chef stoneware collection i love getting things for the kitchen as presents a few christmas back jo got me an outstanding set of cookware and big brother got me a set of wusthof classic knives it couldn t have been a better xmas if i had won a bizillion dollars for which i would spend a great deal on kitchen stuff but i digress one of the gifts for this birthday was a mini loaf stoneware pan which i have been wanting for some time now last night i wanted to make bran muffins and then remembered that today the 11th is national blueberry muffin day so i grabbed a bag of blueberries and decided to make blueberry bran muffins when i went to fill my muffin pan with liners i was about 6 liners short i didn t want to go to the store just for muffin liners and that s when i remembered my gift ah ha ha blueberry bran mini loaves i was so excited at this notion plus i have been on a mission to recreate the vegan bran muffins jo and i would eat in albuquerque from the hippie coop and i think i ve done it or at the very least come up with an acceptable substitute that is pretty close to the real thing this recipe is a combined adaptation from several i found on other websites some not vegan which i veganized and reduced the gluten levels but not to 0 for you celiacs by using oat instead of wheat makes 12 muffins or 4 mini loaves ingredients 3 c oat bran 1 25 c oat flour 1 tsp cinnamon 2 tsp 12g baking soda 1 tsp 6g baking powder 1 2 tsp 4g salt 2 tbsp flaxseed 1 2 c warm water 2 3 c 5oz by weight 156g almond milk or other alternative of choice 2 3 c 5 5 oz 156g soy yogurt 1 3 c 2 25 oz 65g canola oil 1 3 c 3 75 oz 108g molasses or cane syrup 1 3 c 3 75 oz 108g agave nectar 1 tsp 6g vanilla extract 1 2 c mini blueberries typically found frozen thaw before using but feel free to use fresh normal size blueberries too this is just what i had on hand directions 1 place oven rack in middle of oven and heat oven to 375 degrees grease a standard size muffin pan or mini loaf pan i use canola oil or line...
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