Monday, July 9, 2012

Gluten Free Vegan Cupcake I Stumbled Upon

Today was a lovely day....I woke up and had enough of my juicer this morning. We've had a cheap model (I think it's the hamilton model) for almost a year, and before that we had another cheap centrifuge model purchased at a store I rarely go to, because  I loath it (walmart). But hey, they served their purposes. These past few weeks, the juice has been getting chunks and I have to was out the clogged screen, only to be further annoyed, when it clogs back up again, after I attempt to juice anything.

We've had another family live with us, for the past month. It has been an extremely easy, and pleasant experience. I kinda held my breath for the first part of the transition, but I didn't need to, it went smooth. Toby and I are drawn to communal living type environments. An environment where people work together to accomplish good for the great. A group that is more about working together, than accomplishing for self. I know it's ideological, but I can't shift from the longing, regardless of getting a tad bit burned in the process.

So one of the cool things about this other family, is that they eat vegan and mostly raw. It was refreshing to have them sample food and have them eat my recipes, while sharing theirs. I guess it was just super nice to have someone else in the kitchen, even though there were so many of us. I love having someone to hang out with, while I prepare food....it soothes.... I got to learn a few tricks from Tiffany, which I will carry with me for a while. I learned to add water in empty muffin tins, so that it bakes evenly. I learned that when making enchiladas, taking the tortillas and dunking them in enchilada sauce is the key to having your enchiladas have the perfect moisture! (also, my enchilada sauce recipe is pretty spicy) along the way I purchased a spiralizer (making noodles out of zucchini is amazing!) and that is what leads me to my juicer purchase....I bought the omega 8004, after much consideration.....I'll have to let you guys know how it goes

I kinda stumbled on this recipe....I was trying to create a whole grain muffin that is lighter than my current recipe...also I wanted to use up some of the amazing zucchini that I got from my grandmother.....but in the process, I realized that it is very much a cupcake batter...so I will use it for cupcakes in a couple of days for my birthday treat.

The Accidental Vanilla Cupcake
preheat oven to 350
line muffin tins (I'm guessing about 24 cupcakes, but i could be wrong)

first get a cup of coconut milk and add 1 Tablespoon of Apple Cider Vinegar (the milk will curdle, voila, buttermilk)

mix these dry ingredients:
1/3c quinoa flour (yep, I just buy quinoa in bulk and grind in my vita mix, if I have time, I prefer to       sprout my quinoa and dehydrate it, then grind it)
1/3c buckwheat flour (same as above)
1/3c millet flour (same as above :)
1/2c of garbanzo flour/fava bean flour mix (I grind my own beans, and mix a 3/4c fave to 1c garb.        bean combo), you can get bob's red mill brand
1/4c of ground chia (I use a coffee grinder)
1c of coconut crystals
3t baking powder
1/2t of baking soda
pinch of salt (1/2t-1/4t)

in a blender combine about 3/4 of a typical small zucchini. I used half a big garden one :) and 1/3c of the coconut milk....mix thoroughly.....

add wet ingredients

2T of vanilla extract
1/2c of melted coconut oil
the rest 2/3c of "buttermilk" coconut milk...

bake for 20-22 minutes...let cool for 15 minutes then frost!
I happened to just top off with a few chocolate chips...

Everyone loved these....Hope you do too...
 







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Sunday, July 8, 2012

Gluten free Vegan Sweet Potato Waffles with strawberries from my garden...

Today we were able to do something that we've waited over a year to do. We were able to go outside and pick enough strawberries from our strawberry patch, to put on waffles!!! Well, we decided to do waffles over pancakes after the picking was done. There is nothing more fulfilling than going outside and getting your food from your garden...nothing.

We have been juicing from the garden every morning. Typically Toby and I prefer to wake up to a glass of freshly juiced greens. Now, we have been able to get it from our garden, and let me tell you, I feel like I can fly! The energy and cleansing power is impossible to explain, you just have to experience it.

A few days ago, I juiced some greens for my oldest son, who has gut issues. I haven't juiced for him for a while, and I was wondering why.....Well, on the second morning, his whole body detoxed. He spent some time on the toilet in the afternoon, went to bed later in the afternoon, woke up with a slight fever...watched TV for an hour, then promptly went back to bed, sleeping over 12 hours. He woke up fine, and clear headed. He is able to express himself and his needs so much clearer. I am a huge advocate of juicing. I think it's an amazing gift to the body....but back to my waffles...side note, the coconut sauce should be made at least 6 hours before using, because it needs time to set

You will need a good waffle iron. I have mine, and it's used a few times a year....but it does fulfill my kitchen gadget addiction (I'm pretty sure I have one). I have a list of needs, wheat-grass manual juicer, food processor (nope, I don't have one), a canning pot, etc.....I bought a yam/sweet potato (I don't think there's a difference) a few days ago.... poked a few holes in the skins and baked about an hour and voila! no need for canned anything!

 MMWAFFLES

dry ingredients
1 1/2 c of quinoa flour
1 1/2 c of buckwheat flour (i strongly suggest using a mill to grind fresh grains, I use my vitamix)
3t of baking powder
1t of baking soda
3T of ground chia (I use my coffee grinder)
mix well, then add wet
2T of oil
1-2T of agave, of coconut nectar  (love this)
3c of coconut milk mixed with 3T of organic apple cider vinegar (this will cause the "milk" to curdle and turn into "buttermilk")
about 1/2 c of sweet potato mixed with a dash of coconut milk, in a blender (i use this to make a creamy mixture
mix all ingredients well, you want a nice runny medium thick batter.

spray waffle iron with oil, and dump about 1/2 c of batter.....

now, I had some coconut frosting left in the fridge, from another dessert project I made earlier this week...it is a great cream recipe because it keeps for a long time in the fridge (1 month in the fridge)...and, it uses very little sweetener....you can find this great recipe, among many other wonderful treats! in this book..... in a vita mix, or blender....

Vanilla frosting/vanilla sauce

1 1/2c of coconut milk
3/4c of dry rice milk powder (they have this at sunshines, locally)
1/4c of agave, or the coconut nectar
1T vanilla extract
1 1/2 c of melted coconut oil
2T fresh lemon juice

mix first 4 ingredients and slowly add half the coconut oil, then half the lemon, the rest of the coconut oil then the remaining lemon juice....keep in an air tight container in the fridge.....

Enjoy!!

This is a delphinium from my garden.....the picture cannot match the beauty of this flower in reality....it is iridescent and luminous. It glistens several shades of color. The middle of the blossom looks like a bumble bee.....I went outside and cut some blooms, stuck them in a vase, and now.....it makes me happy to look at them....


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