Blueberry Cardamom Muffins (Oil-Free, Whole Grain, Vegan)

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By the time I finish my morning coffee, I’m thinking about what I want to cook for the day. This is a constant–whether or not I even have time to cook at home. I am still thinking and planning for when I get back to my kitchen.

And it’s not necessarily a plan requiring an elaborate list of ingredients, or even a trip to the store. Most often I consider what I can do with the various components I already have in my pantry, fridge and freezer. Kind of a daily mystery box challenge.

I’ve been dreaming of creating these muffins for over a week now. The combination of blueberry and cardamom just sounds so nice. Today is the day.


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Blueberry Cardamom Muffins

Ingredients:

  • 1 cup unsweetened plant-based milk
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/2 teaspoon finely ground cardamom seed (optional)
  • ½ cup mashed ripe banana
  • ½ cup coconut sugar
  • 1½ teaspoons pure vanilla extract
  • 1 cup frozen blueberries, unthawed

Method:

  1. Preheat the oven to 350°F. Prepare a 12-cup muffin pan, either with liners or a light coating of oil.
  2. In a large measuring cup, use a fork to  mix together the milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside. IMG_6852
  3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, sugar and salt. Make a well in the center and pour in the milk mixture. Add the banana and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.IMG_6857
  4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean. IMG_6860
  5. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

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The verdict? A tasty, aromatic muffin bursting with juicy berries and whole grains. Lightly sweet and fat free, they make a perfect snack or light breakfast.

 

Warm Apple Crisp (Oil-Free, Refined Sugar-Free)

Fall is my favorite time of the year. I look forward to the cooler temperatures,  anticipating the fun of preparing for the upcoming holidays, my birthday, and the food–the glorious food!

I especially love the warm flavors that mark the fall holidays. The smell of pumpkin, cinnamon and cloves, toasted nuts, vanilla. Kitchen aromas can be so evocative, full of fond memories of holidays past.

I am a big fan of warm apple anything: pie, crumble, cobbler, brown betty…you name it. A crisp is an easy, low-fat way to indulge my craving. This one is kicked up with a splash of Calvados, just for fun!

Warm Apple Crisp

Filling:

4 medium apples, peeled, cored and sliced ( I use 2 granny smith and 2 golden delicious)

2 tablespoons water or apple juice

1 teaspoon cinnamon

2 tablespoons sucanat (optional)

1 1/2 oz Calvados  or other apple brandy (optional)

Topping:

5 vegan graham crackers (Nabisco original in the red box is vegan)

1/4 cup rolled oats

1/4 cup raisins (soaked for at least 1/2 hour in hot water, covered)

2 tablespoon walnuts, toasted and finely chopped (optional)

1 tablespoon sucanat (optional)

1/2 teaspoon cinnamon

Method:

Filling: Heat water or apple juice in non-stick skillet on medium high heat. When it starts to bubble, add apples and saute for about 5 minutes, stirring frequently. Carefully, off the heat,  add brandy then return and cook until liquid is reduced by half. Sprinkle in the cinnamon and sugar, and reduce heat, stirring and allowing sugar to melt and become syrupy. Add a bit more water or juice if needed.

Transfer apples to a 1 quart casserole or 8 x 8 baking dish, VERY lightly coated with non-stick spray.

Topping:  Crumble crackers into a food processor and pulse a few times to grind into crumbs. Add the oats, cinnamon and sucanat and pulse once more just to combine. Finally, add the drained raisins and process just until mixture comes together to form a streusal-like texture.

Crumble topping evenly over filling and bake for 10-15 minutes. Serve warm or cold.

Suggested accompaniment: Vanilla Hemp Ice Cream

 

Spicy Thai Noodles

When it comes to noodles, it’s all about the sauce. This one is full of flavor, without any added oil. The blend of sesame paste, tamarind and tamari along with the sweetness of dates, creates a sauce with complexity. The added kick of sriracha brings in just the right amount of heat.

Spicy Thai Noodles

1 Tbsp tamarind paste
2 Tbsp apple cider vinegar
2 Tbsp tamari or nama shoyu
1 Tbsp toasted sesame seeds
1/4 tsp thai curry paste or sriracha
2 pitted dates, soaked in warm water for about 20 minutes
1/3 cup tahini
1/4 cup water (or more if you want a thinner consistency)

Blend all ingredients together and toss with noodles and vegetables to coat. May be served cold or hot.

–recipe adapted from choosingraw.com