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.