pumpkin squared

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Tis the season — pumpkin season, that is. I have two great pumpkin recipes for you today: pumpkin polenta squares and pumpkin beer bread. These have been my quick grab and go breakfast baked goods for the past several weeks and I’ve really enjoyed them. Both recipes are plant-based which means you won’t find any eggs or dairy in them, and the pumpkin purée eliminates the need for any oil. Also, they both use maple syrup as the sweetener — you could replace this with your favorite sweetener of choice. You’ll have to experiment with the amounts until you find what you like.

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You can make your own pumpkin purée if you like, or buy canned pumpkin. Make sure you don’t buy pumpkin pie filling by mistake. At this time of year, I think canned pumpkin is actually harder to find in the store, or at least they keep it well hidden behind the pie filling!

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pumpkin polenta squares

ingredients

  • 2 cups polenta or cornmeal
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon*
  • 1/2 tsp ground cloves*
  • 1/2 tsp ground allspice*
  • 1/2 tsp ground nutmeg*
  • 1/2 tsp ground cardamom (optional)
  • 1/2 tsp ground ginger (optional)
  • 2 cups pumpkin purée
  • 1 cup applesauce
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup

directions

  1. Preheat oven to 350˚F. Grease an 8×8 glass baking dish.
  2. In a medium bowl, mix together the cornmeal, baking soda, salt, and spices.
  3. Stir in all other ingredients and mix to combine.
  4. Pour mixture into baking dish and bake for 50-55 minutes.
  5. Remove from oven when it is golden brown and firm to the touch. Place on a cooling rack for at least 10 minutes before serving.

*note: you can substitute 2 tsp. pumpkin pie spice for the cinnamon, cloves, nutmeg, and allspice.

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pumpkin beer bread

adapted from Gimme Some Oven

ingredients

  • 3 cups spelt flour (0r flour of choice)
  • 1 tbsp. baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1 tsp. salt
  • 3 tbsp. maple syrup
  • 1 cup pumpkin purée
  • 1 12-ounce bottle of beer (I used hard cider instead of beer)
  • 1/2 cup walnuts, toasted and chopped (optional)
  • 1/2 cup dried cranberries (optional)

directions

  1. Preheat oven to 375 degrees. Grease a 9×5-inch bread pan with cooking spray, or line with parchment paper.
  2. Stir flour, baking powder, salt, spices, maple syrup and pumpkin purée together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth. Stir in cranberries and walnuts, if desired.
  3. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.

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orange, date, and walnut polenta muffins

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I’m really enjoying these weekend baking sprees I’ve embarked on recently. I finished my last scone for breakfast this morning so I knew this afternoon I’d need to work on something else to get me through my breakfasts next week. I was planning on making those amazing avocado, blueberry, orange muffins again, or modifying my orange, cranberry, ginger, avocado scones, but my avocados weren’t ripe enough yet so I had to scratch that idea. I saw some recipes a while back for polenta cake that I filed away in my head for later use, which got me onto my polenta dinner kick recently. I decided to check google to see if there was such a thing as polenta muffins, and eventually settled on orange polenta muffins.

At this point, I’m not sure it’s possible to go wrong when you bake with oranges — with the scent of the batter while you’re mixing it and the aroma that wafts from the oven while they’re baking, how could they possibly taste anything but amazing? I was a little concerned when I removed them from the oven because they looked like they might be very dry, but they were anything but! They’re slightly sweet, tangy, with a hint of savory from the different spices. Very satisfying and definitely a great breakfast option!

You could easily adapt this to your taste by substituting the spices, fruits, and nuts for almost anything you want (although I think I hit the jackpot with my choice of spices)! I think it could be really good with peaches or blueberries–I’m not sure I’d want to sub out the orange. That’s the major key to the success of this recipe. I may try it using avocado instead of the oil next time, if I have a ripe one on hand. All in all, a successful rainy day baking adventure!

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orange, date, and walnut polenta muffins

adapted from Orange Polenta Muffins

ingredients

  • 1/2 cup dark brown sugar
  • 1/3 cup coconut oil
  • 1 1/2 cups almond milk
  • 2 oranges, finely diced (including peel)
  • 1 cup dates, finely chopped
  • 1/2 cup walnuts, finely chopped
  • 1 cup quick cooking polenta
  • 1 cup spelt flour
  • 1 cup wholewheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp cardamom
  • 1/2 tsp pure vanilla extract

directions

  1. Preheat oven to 395˚F. Line 18 muffin cups with paper or silicone liners.
  2. Mix the brown sugar, coconut oil and almond milk together in a large bowl and let sit while you prepare the other ingredients.
  3. Sift all the dry ingredients into another bowl.
  4. Add the oranges, dates, and walnuts to the wet mixture, then add this to the dry ingredients. Fold together gently until mixed.
  5. Divide between the 18 muffin cups. Bake for 20 minutes until toothpick inserted into the center comes out clean. Leave in the muffin tray for 5 minutes before placing on a wire rack to cool.

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ginger peach muffins

This is the recipe I’ve been waiting for. As soon as I read this in the Forks Over Knives – The Cookbook the other night, I was chomping at the bit to make it. The only problem was that I didn’t have my grinder yet to grind up the flax seeds to make the flax egg. I’m not comfortable enough with baking yet, let alone vegan/plant-based baking, to make a substitution on my own. So I patiently bided my time until the UPS guy delivered my grinder. Thanks to Amazon Prime, I only had to wait two days, but it was a very long two days.

These muffins are amazing. Chock full of peaches, lots of spicy ginger, warm and gooey. I made one modification to the recipe, one that I was confident would improve upon these muffins. I grated a thumb-sized piece of fresh ginger and folded it in with the peaches. I think it gives it an extra kick and takes these muffins over the edge. I might even like this better than the peach and ginger pie I made a few weeks ago — it’s a close call. The ginger-peach combination is really quite a perfect match!

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ginger peach muffins

from Forks Over Knives – The Cookbook

ingredients

  • 1 cup unsweetened plant-based milk (I used almond milk)
  • 1 tbsp ground flaxseeds
  • 1 tsp apple cider vinegar
  • 2 1/4 cups spelt flour
  • 3/4 cup dry sweetener (I used raw cane sugar)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3/4 cup unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 4 medium peaches, peeled, halved, pitted, and cut into 1/4-inch slices (about 2 cups)
  • thumb-sized piece of fresh ginger, grated (optional)

 

directions

1. Preheat the oven to 350˚F. Line a 12-cup muffin pan with silicone liners or have ready a nonstick or silicone muffin pan. (Mine made 18 muffins, filled to the brim).

2. In a large measuring cup, use a fork to vigorously mix together the milk, flaxseed, and vinegar. Mix for about a minute, or until it appears foamy. Set aside.

3. In a medium mixing bowl, sift together the flour, dry sweetener, baking powder, salt, ginger, and cinnamon. Make a well in the center of the mixture and pour in the milk mixture. Add the applesauce and vanilla and stir together with the milk mixture in the well. Incorporate the dry ingredients into the wet ingredients in the well just until the dry ingredients are moistened (do not overmix). Fold in the peaches (and grated ginger, optional).

4. Fill each muffin cup all the way to the top. Bake for 24 to 27 minutes, or until a knife inserted through the center comes out clean.

5. Remove the pan from the oven. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove.

 

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banana bread, plant-based

It was back to school this week for me and I decided to try to find some plant-based baked goods that I could grab and go in the morning when I don’t have time to eat at home. I just finished reading through the Forks Over Knives cookbook and when I hit the dessert section, there were some fantastic baked goods in there that could easily be used as a breakfast. The first recipe I tried, since I had all the ingredients at hand, was the “Better-Than-Mom’s Banana Bread”. It’s made with whole wheat pastry flour so it’s a lot more bread-like than banana bread I’ve had in the past, which I think is closer to cake than bread. It was still very good and tasty, but I think I want to experiment with the recipe in the future to see if I can get it as moist as the banana bread I’m used to.

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better-than-mom’s banana bread

from Forks Over Knives – The Cookbook

ingredients

  • 2 cups whole wheat pastry flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup mashed banana (about 2 bananas)
  • 1/2 cup 100% pure maple syrup
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup plant-based milk (I used almond milk)
  • 1 1/2 tsp pure vanilla extract

directions

1. Preheat the oven to 350˚F. Have ready an 8×4-inch nonstick or silicone baking pan.

2. In a large mixing bowl, sift together the flour, baking soda, and salt.

3. In a separate mixing bowl, combine the mashed banana, maple syrup, applesauce, milk, and vanilla.

4. Make a well in the center of the dry ingredients and pour in the wet ingredients, mixing just until everything is evenly moistened.

5. Spoon the batter into the prepared loaf pan. Distribute the batter evenly along the length of the pan but don’t spread the batter to the edges; the batter will spread as it bakes. Bake for 55 to 60 minutes. (Mine was done in 50 minutes). It’s hard to test for doneness with a knife because the banana tends to stay moist, so judge by the edges of bread. They should be golden brown and pulling away from the sides of the pan.

6. Let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooled before slicing.

 

bananas foster baked oatmeal

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Tonight was a breakfast for dinner kind of night. I don’t generally like to spend a lot of time preparing breakfast in the morning, so something that takes 40 minutes to bake isn’t going to happen, not even on a Saturday. Breakfast for dinner is the perfect opportunity to make something that takes a while to cook and usually isn’t too complicated. I find breakfast dishes to be comforting so it’s nice to eat them in the evening when I have time to really enjoy them. I didn’t plan on making this for dinner tonight, but things don’t usually go according to plan in my house. I adapted this recipe to what I had in my pantry, and I actually measured for a change since I’ve never baked oatmeal before. Mine isn’t as pretty as the original recipe because I forgot to layer bananas on top, and I didn’t bother with topping it with anything fancy for the photo since I wanted to hurry up and eat it!  Continue reading

breakfast of champions

What’s better on a Saturday morning than a giant bowl of fruit for breakfast? How about a giant bowl of fruit with fresh-squeezed lemon juice?

20110910-110015.jpgYou could put any kind of fruit you want in here. I used what I had on hand which this morning was kiwis, nectarines, grapes, banana, avocado, and watermelon. And of course, fresh lemon juice. Not only does everything taste bright and fresh, if you are preparing a fruit salad several hours in advance, the lemon juice will keep your fruits from turning brown. You could also add nuts, yogurt, granola, quinoa, honey, etc. The possibilities are endless!