Archive for the 'Breakfast Pastry' Category



Blueberry Almond Scones

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Still on Sara’s farm, we planned a day at the river. We bought lots of sandwich-making ingredients, snack foods, filled our coolers, planned to pack our swimsuits, towels, and lots of sunscreen, and prepared for the drive and hike down to utopia the next day. But we were missing one thing! Something sweet to snack on. We had lots of blueberries from our picking adventure, and what is better than fresh berry scones? Clearly, we needed these for our river trip. So we got to baking, and made these scrumptious treats. Of course, we couldn’t resist the tempting smells wafting out of the oven while the scones baked, and we ate many of them that night while they were warm, and the next morning for breakfast before going to the river, but we still had some left over to enjoy while lounging on the beach after our boulder-climb through the cool blue waters of the Van Buren River (or the Mad River? I can’t remember. But whatever it was called, it was beautiful).

The scones were moist, soft, and crumbly, and intensely rich. The original recipe calls for pure butter, whole milk, and buttermilk, and when I’ve had them in the past, while they were undeniably delicious, it was difficult to eat a whole scone in one sitting because they are so heavy. The vegan version doesn’t lose any of it’s “perfect scone texture”, but it becomes lighter, flaky, and even a little fluffy, but steers clear of any sort of muffin-like consistency.

Continue reading ‘Blueberry Almond Scones’

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Rustic Mango Pudding Cake

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I got the idea for this bread from Dorie Greenspan’s fan site “Tuesdays With Dorie” where blogging fans choose a specific recipe of Dorie’s to make each week and then they all bake the same thing and post about it. So it’s kind of like baking together, from all over the world! One such recipe and post was for Dorie’s Fresh Mango Bread. It looked moist and crumbly and delicious. So I had to veganize it and try it out! My version was certainly moist and crumbly and delicious, but perhaps a bit too moist and crumbly! Next time I will try to cut down on the wet ingredients a bit and turn the oven temperature lower (and increase the baking time) so that the inside cooks more. The inside was moist and pudding-like, especially with the chunks of gooey mango and chewy raisins. The inside firmed up a bit by the next morning, and it was actually quite a nice soft texture. I liked that the outside had a bit of crunch to it. And the taste! Yum. All the ginger and cinnamon spices were delightful, and the lime juice adds a lovely zing. It’s sweet but not too-sweet, was a great dessert cake (with a scoop of vanilla ice cream it would be divine!), and also was a great breakfast cake. Come on, admit it, you like to eat cake for breakfast, and this one is actually mildly healthy (just forget all the white flour, sugar, oil, etc. But it does have fruit in it! So that counts for something, I’d say).

I’ve written out my adapted recipe below; You can choose to lower the oven temperature or the amount of liquid if you want to.

Ingredients:
3/4 cup plain soy yogurt
3/4 canola oil
2.5 cups all purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup (packed) brown sugar
2 cups diced fresh mango
3/4 cup moist, plump golden raisins
Grated zest of 1/2 lime
Juice of 1/2 lime
Topping:
1/4 cup of dried shredded coconut
1/8 cup chopped cashews

Center a rack in the oven and preheat the oven to 350 degrees F.  Grease an 8.5 x 4.5 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking).

Whisk the soy yogurt and oil together. Add the sugars and continue whisking.

In a large bowl, whisk together the flour, baking powder, baking soda, spices and salt. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together. Stir in the mango, raisins, zest, and lime juice. Scrape the batter into the pan and smooth the top with a rubber spatula. Sprinkle the coconut and chopped cashews on top.

Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it’s getting too brown as it bakes, cover it loosely with a foil tent – shiny side of foil facing up). I did this at 45 minutes. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack. Let cool completely before slicing.

Wheat-Free Blueberry Muffins

To finish my epic blue baking week, I give you blueberry muffins!IMG_9946

My friend Freya doesn’t like blueberries. But we had picked so many of them! I had to convince her they would be good, somehow. She said she would only like them if they were in muffins, so that’s what we had for last Sunday’s breakfast. Fresh out of the oven, they were wonderful! They didn’t last longer than that, but I’m sure they would have been great once cooled as well. Freya enjoyed them, as did the rest of the group, which was proved by how quickly the muffins were polished off. And, Freya even enjoyed my blueberry pie, so maybe we’ve got a blueberry convert on our hands 🙂

I adapted this recipe from How It All Vegan, and the original recipe said it would make only 6 muffins, but didn’t say what size. I think they must have been using the Texas-sized muffin pans because I was able to make 12 muffins from this recipe. They were somewhat short, but not abnormally. You can choose how high to fill your tins, the muffins don’t rise too much. Also, you can substitute any type of berry you want in these versatile muffins! Blueberries were very good, but I think raspberry would be quite nice too, or even a mix of berries. Continue reading ‘Wheat-Free Blueberry Muffins’

Mocha Raspberry Muffins

I was trying to produce some power-through-the-end-of-the-school-year treats (for me, but especially for the tutors at Julie’s work), and in this case, that definitely meant adding a large dose of caffeine to my baking! I put black tea in cupcakes, and the next night upped the anty and threw some coffee into my chocolate muffins to make a mocha muffin! Mmm…

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The recipe is adapted from The Joy of Vegan Baking but I took out the spices and added some mix-ins of my own. These muffins were absolutely delicious; the cake was fluffy and had a very tender and moist crumb, and they were chock full of tasty additions like instant espresso powder, raspberries, and mini-chocolate chips for a bit of crunchy texture. In the picture above, you can see the little chocolate chips and the pink from the raspberries!

Ingredients:
1 3/4 cups unbleached all-purpose flour
3/4 cups granulated sugar
6 Tblsp. unsweetened cocoa powder (check the label to make sure it is non-dairy)
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tsp. Ener-G Egg Replacer + 4 Tblsp. warm water
2 tsp. instant espresso powder mixed with 1 tsp. hot water, till it dissolves
1 cup almond milk (or your favorite non-dairy milk)
1/2 cup non-dairy butter, melted (I always like original Earth Balance)
1/2 cup non-dairy semi-sweet mini-chocolate chips
1 cup frozen raspberries

Preheat the oven to 400 degrees. Lightly grease a muffin tin with non-dairy butter or canola oil spray.
Sift together the flour and cocoa powder into a large bowl. Add the baking soda, baking powder, and salt.
Blend the Egg Replacer with the warm water till light and creamy.
In a medium bowl, mix together the Egg Replacer and water mixture, almond milk, melted butter, dissolved espresso powder, and sugar. Add this combination to the dry mixture and stir until they are just combined. Gently stir in the chocolate chips and raspberries.
Spoon the mixture into the muffin pan cups (I like to use a large ice cream scoop to do this). The cups should be about 3/4 of the way full. Bake for 18 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes and then transfer them to a wire rack to cool completely.

Agave-Sweetened Almond Quinoa Muffins

I had a ton of left-over quinoa this weekend, and while I’ve been very happy to add it to my oatmeal and salads, I wanted to find something else creative to do with it. I made quinoa muffins awhile ago (a year ago! Wow, how time flies…), and they were delicious. The recipe I used both times is from Veganomicon, and the only adaptation I made to the original recipe is to add half a teaspoon of baking powder (to make the muffins rise a bit more) and substitute chopped dried cherries instead of apricots or currants because that’s what I had on hand.

When I first tasted the muffins, a few minutes out of the oven, they were very moist and dense but still delicious. The next day when they were completely cooled and had sat out overnight, they felt a bit fluffier and lighter, which was interesting. You can’t taste the almond at all, and I’m a big almond fan, so next time I might add chopped almonds or even a bit of almond extract to the batter, but the muffins certainly don’t need that unless you’re really looking for the almond flavor. The cardamom and cinnamon spices are not overpowering, and are just plain yummy!

I love the bumpy texture that the quinoa gives the tops of the muffins, and the healthy/protein-jump-start to the day that these muffins give you. I also really like that these muffins are delicately sweet, and sweetened only with agave (so really, it would be quite healthy to eat 2 for breakfast everyday, right?). Mmm. As a big nut-butter fan, I found that they were delicious with hazelnut butter spread thickly on top!

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Ingredients:
1 cup plain non-dairy milk (I used almond milk)
1 Tblsp. ground flax seeds
1/4 cup canola oil
1/4 cup agave nectar
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour (you can use whole wheat pastry flour, your muffin will just be a bit heavier)
1/4 cup almond meal
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1 1/4 cups cooked quinoa, cooled
1/2 cup finely chopped dried cherries (or whatever dried fruit & nuts you want to use)

Preheat the oven to 350° F, and line or grease a 12-cup muffin tin.
Whisk the almond milk and flax seeds in a small bowl.
Sift the dry ingredients (except the quinoa, which isn’t really dry, but just in case) together into a big bowl.
To the almond milk mixture, add the oil, agave, and vanilla.
Pour the wet stuff into the dry stuff and mix with a wooden spoon just until it’s combined.
Add the quinoa and cherries and fold in gently to combine.
Spoon the batter in the muffin tin, and bake for 20 minutes. Muffins are done when a toothpick inserted into the middle comes out clean.

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Corn Cherry Scones

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I’m really on a scone kick! I want to make them all the time. Here’s my second attempt, and it is another adapted and veganized scone recipe from The Cheeseboard Cookbook. To celebrate the beautiful weather we’ve been having lately, my friend Rachel had a grilling party tonight, and the corn-cherry combination struck me as tasting very summery. The cornmeal added good crunchy texture, and made the scones savory enough to go alongside the grilled vegetables, and the cherries were tart and added a nice bite to the gently sweet scone. The cherries were also a beautiful deep red and looked stunning in the light yellow cornmeal batter! Because they didn’t have the butter and buttermilk that the original recipe called for, these scones were lighter than the classic Cheeseboard/Arizmendi creation so they were perfect for dessert (or snack).

P1000945Ingredients:
2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 Tblsp. baking powder
2/3 cup plus 1/4 cup sugar
1 cup medium-grind cornmeal
1/4 cup almond meal
1/4 cup millet (measure whole millet, then grind to a meal-consistency before adding to dry ingredients)
1 cup cold Earth Balance, cut into 1-inch cubes
1 cup dried cherries
1 1/4 cup almond milk
1 1/2 tsp. apple cider vinegar

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.

Combine the almond milk and apple cider vinegar in a measuring cup and stir together quickly. Let stand for a few minutes till good and curdled. While you are waiting, sift the flour, soda, and baking powder together into a large bowl. Add the 2/3 cup sugar, cornmeal, almond meal, and ground millet together, and stir with a wooden spoon till combined. Add the Earth Balance and cut it in with a pastry cutter or 2 knives until it is the size of small peas.

P1000918#3 Using the spoon, mix in the cherries. Make a well in the center and add the almond milk-apple cider vinegar mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl. Let the batter stand for 5 minutes so some of the liquid soaks into the cornmeal and millet.

P1000926Gently shape the dough into balls about 1 1/2 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart.
Sprinkle the 1/4 cup sugar on top of the scones and place the pan in the oven on the middle rack and immediately turn the temperature down to 375 degrees. Bake for 17-20 minutes, until the scones are golden. Transfer the scones to a wire rack to cool.

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Lemon Apricot Scones

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Sari, Julie, and I made these scones for a potluck yesterday. They were light and delicately lemony on their own, but the lemon-vanilla glaze drizzled over the top gave them a bit of a sweet-and-sour bite. These scones would be perfect for breakfast, paired with tea or coffee, and were delicious as a dessert as well!

Here is the recipe we adapted (and veganized) from a lemon scone recipe from The Cheeseboard Cookbook.

Scone Ingredients:
3/4 cup dried apricots, chopped small
Grated zest of 1 large lemon
3/4 cup white sugar
3 1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 Tblsp. baking powder
1/2 tsp. salt
1 cup cold Earth Balance (or other vegan margarine), cut into 1-inch cubes
1 1/2 cups soy milk
1 tsp. apple cider vinegar

Glaze Ingredients:
3/4 cup freshly squeezed lemon juice
1 1/2 tsp. vanilla extract
1 1/2 cups confectioners’ sugar, sifted
2 tsp. lemon zest, for sprinkling over scones at the end

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a baking mat.
Combine apricots, lemon zest, and sugar in a small bowl.

P1000734Mix 3/4 cup of soy milk with the apple cider vinegar in a measuring cup. Set aside for a few minutes till it curdles. While you wait, sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl. Add the salt and lemon sugar to the bowl and mix on a low speed until combined. Add the margarine and cut it in on low speed for about 4 minutes, or until it is the size of small peas.

P1000738Make a well in the center and add the soy milk and apple cider vinegar/soy milk mixture. Mix briefly, just until the ingredients come together; some loose flour should remain at the bottom of the bowl.

P1000746Gently shape the dough into balls about 2 1/4 inches in diameter (they should have a rough, rocky exterior) and place them on the prepared pan about 2 inches apart. Bake for 20-25 minutes, or until golden brown. Transfer the scones to a wire rack to cool.

P1000757To make the glaze, 5 minutes before the scones come out of the oven, pour the lemon juice and vanilla into a medium bowl. Gradually whisk in the confectioners’ sugar to make a smooth mixture. Line a work surface with newspaper and place a wire rack on top. Transfer the scones to the rack. Let cool for 5 minutes, then use your whisk to drizzle the glaze over the top of each scone. We sprinkled a bit of extra lemon zest over the scones for a finishing touch. Let the glaze set before serving.

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