Apple Cinnamon Muffins (Gluten Free)

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies! 

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. 

Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

reade more... Résuméabuiyad

The Ultimate Vegetable Lentil Loaf

After a few attempts (five to be exact) at making this lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling. I wanted to keep this easy with ingredients you may already have in your pantry. After doing a little digging I was able to piece this together from a few resources like the one from Made to Create which is wonderfully simple and also had good reviews from when I shared it on my facebook page! And also this one from Oh She Glows which is a walnut version using apples and raisins but I wanted one with all veggies (Her's looks delicious and I will be trying it too). Last but not least I referenced this recipe at My Vegan Cookbook. 

I especially love the glaze for the top of this loaf. You could serve some extra on the side, or double the amount if you like and put a little extra on. And if you like spicy, you'll love the ground chipotle pepper in this recipe with the glaze, such a nice combo of sweet and spice! I found the higher amount of chipotle listed below to be just perfect for myself, adjust to your liking starting with the smaller amount if your not a fan of spice. 

The Ultimate Vegetable Lentil Loaf

Ingredients

Loaf
1 cup dry lentils
2 1/2 cups water or vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water (6 tablespoons)
2 tablespoons extra virgin olive oil for sauteing, or steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats
1 heaping teaspoon dried thyme
1/2 heaping teaspoon cumin
1/2 teaspoon each garlic powder & onion powder...for good measure!
1/4 - 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt to taste

Glaze
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup


Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally. It's ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using a submersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using a submersion blender, tilt your pot slightly to the side for easier blending.

Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding pepper and salt as needed. Or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.

And a few photos of some of the steps...



Prepare your lentils. Make your flaxegg and set aside...



Mince and dice your vegetables. Saute veggies, adding herbs and spices, set aside.



Once everything is mixed, press into your prepared loaf pan...I used a 9x5. Top with glaze...

 Bake and let your loaf cool, remove and serve (these are two different loaves)...

 Your work is done...except for the dishes...maybe you can delegate that to someone else. :)

Enjoy!

After a few attempts (five to be exact) at making this lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling. I wanted to keep this easy with ingredients you may already have in your pantry. After doing a little digging I was able to piece this together from a few resources like the one from Made to Create which is wonderfully simple and also had good reviews from when I shared it on my facebook page! And also this one from Oh She Glows which is a walnut version using apples and raisins but I wanted one with all veggies (Her's looks delicious and I will be trying it too). Last but not least I referenced this recipe at My Vegan Cookbook. 

I especially love the glaze for the top of this loaf. You could serve some extra on the side, or double the amount if you like and put a little extra on. And if you like spicy, you'll love the ground chipotle pepper in this recipe with the glaze, such a nice combo of sweet and spice! I found the higher amount of chipotle listed below to be just perfect for myself, adjust to your liking starting with the smaller amount if your not a fan of spice. 

The Ultimate Vegetable Lentil Loaf

Ingredients

Loaf
1 cup dry lentils
2 1/2 cups water or vegetable broth
3 tablespoons flaxseed meal (ground flaxseeds)
1/3 cup water (6 tablespoons)
2 tablespoons extra virgin olive oil for sauteing, or steam saute using 1/4 cup water
3 garlic cloves, minced
1 small onion, finely diced
1 small bell pepper, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
3/4 cup oats (I used GF oats)
1/2 cup oat flour or finely ground oats
1 heaping teaspoon dried thyme
1/2 heaping teaspoon cumin
1/2 teaspoon each garlic powder & onion powder...for good measure!
1/4 - 1/2 teaspoon ground chipotle pepper, optional
cracked pepper & sea salt to taste

Glaze
3 tablespoons organic ketchup
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup


Rinse lentils. In large pot add 2 1/2 cups water with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 minutes, stirring occasionally. It's ok if they get mushy, we are going to roughly puree 3/4 of the mixture when cooled. Once done, remove lid and set aside to cool. they will thicken upon standing, about 15 minutes is good.

Preheat oven to 350 degrees.

In small bowl combine flaxseed meal and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.

Prepare vegetables. In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.

Using a submersion blender or food processor, blend 3/4 of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using a submersion blender, tilt your pot slightly to the side for easier blending.

Combine sauteed vegetables with the lentils, oats, oat flour and flax egg, mix well. Taste, adding pepper and salt as needed. Or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.

Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top. Spread over top of loaf and bake in oven for about 45 - 50 minutes. Let cool a bit before slicing.

And a few photos of some of the steps...



Prepare your lentils. Make your flaxegg and set aside...



Mince and dice your vegetables. Saute veggies, adding herbs and spices, set aside.



Once everything is mixed, press into your prepared loaf pan...I used a 9x5. Top with glaze...

 Bake and let your loaf cool, remove and serve (these are two different loaves)...

 Your work is done...except for the dishes...maybe you can delegate that to someone else. :)

Enjoy!

reade more... Résuméabuiyad

Rosemary Almond Crackers

These are great little crackers. Gluten free, grain free and full of goodness. Almonds are alkaline and are very low in cholesterol and sodium. They're also a good source of riboflavin, magnesium and manganese, and a very good source of Vitamin E. These crackers are simple to make with a minimal ingredient list. You can add whatever herbs or spices you might like. I just really love rosemary and it fits well in this cracker. Caraway seeds would be great too. Eat them alone, pair them with some hummus for a nice light healthy snack or along with some grapes or fresh fruit of choice. Almonds are an alkaline food and carry good nutrition for a healthy mind, body and soul. Have a go at these little crackers, I think you will enjoy them...

Rosemary Almond Crackers

Ingredients

• 2 tablespoons flaxseed meal 
• 4 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 cup almond flour or almond meal, packed
• 1 tablespoon fresh or dried rosemary or choice of herbs, finely chopped
• 1 tablespoon sesame seeds, optional
• 1/2 teaspoon salt

Preheat oven to 325 degrees.

Combine flaxseed meal with 4 tablespoons water and olive oil. Place in fridge for at least 10 min, or until the mixture is gooey, this is the binder for the mixture. 

You can buy almond flour or make it close enough at home like I did. In blender/food processor, grind 1 and 1/4 cup almonds into a fine powder or meal type consistency...doesn't have to be perfect but the finer the better.

Place all ingredients in medium size bowl and mix together well. Shape into a ball and place on a flat surface lined with parchment paper. Either roll to flatten or cover with another piece of parchment paper and press down with your hand, then roll with rolling pin flattening to about 1/8 inch or so. The thinner the better (even mine could have been thinner, take up the whole area spreading to the edges, the thinner they are the crispier they'll be). Remove top layer of paper, if using. Using a pizza cutter, or knife, cut squares or diagonals into whatever size you like. Top with a little sea salt.

Carefully slide and transfer prepared crackers along with the paper it lays on to a cookie sheet, bake for 20-25 minutes. After the first 10 minutes of baking, set timer every five minutes so you can keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don't want it too dark or it will have a burnt flavor. When done, let cool. Use your pizza cutter, or knife, and run through your lines once more to separate completely. Let set out for a few hours before storing, if they weren't rolled thin enough they may become more of a biscut style cracker if stored away to quickly...this will allow them to be completely air dried before storing. I keep mine in a large glass ball jar in the pantry or on the counter. 

Enjoy!

Here's a batch I just made using caraway seeds, no sesame seeds in this one. I rolled them a bit thinner this time giving them a bit more of a crunch. The caraway seeds are really great in this...right up there with the rosemary. These crackers pair so well with hummus. And some fresh fruit with this is an added bonus. These are super to make for parties or just to have around the house for a healthy snack for you and your family. Try it with this hummus.

Delicious!

These are great little crackers. Gluten free, grain free and full of goodness. Almonds are alkaline and are very low in cholesterol and sodium. They're also a good source of riboflavin, magnesium and manganese, and a very good source of Vitamin E. These crackers are simple to make with a minimal ingredient list. You can add whatever herbs or spices you might like. I just really love rosemary and it fits well in this cracker. Caraway seeds would be great too. Eat them alone, pair them with some hummus for a nice light healthy snack or along with some grapes or fresh fruit of choice. Almonds are an alkaline food and carry good nutrition for a healthy mind, body and soul. Have a go at these little crackers, I think you will enjoy them...

Rosemary Almond Crackers

Ingredients

• 2 tablespoons flaxseed meal 
• 4 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 cup almond flour or almond meal, packed
• 1 tablespoon fresh or dried rosemary or choice of herbs, finely chopped
• 1 tablespoon sesame seeds, optional
• 1/2 teaspoon salt

Preheat oven to 325 degrees.

Combine flaxseed meal with 4 tablespoons water and olive oil. Place in fridge for at least 10 min, or until the mixture is gooey, this is the binder for the mixture. 

You can buy almond flour or make it close enough at home like I did. In blender/food processor, grind 1 and 1/4 cup almonds into a fine powder or meal type consistency...doesn't have to be perfect but the finer the better.

Place all ingredients in medium size bowl and mix together well. Shape into a ball and place on a flat surface lined with parchment paper. Either roll to flatten or cover with another piece of parchment paper and press down with your hand, then roll with rolling pin flattening to about 1/8 inch or so. The thinner the better (even mine could have been thinner, take up the whole area spreading to the edges, the thinner they are the crispier they'll be). Remove top layer of paper, if using. Using a pizza cutter, or knife, cut squares or diagonals into whatever size you like. Top with a little sea salt.

Carefully slide and transfer prepared crackers along with the paper it lays on to a cookie sheet, bake for 20-25 minutes. After the first 10 minutes of baking, set timer every five minutes so you can keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don't want it too dark or it will have a burnt flavor. When done, let cool. Use your pizza cutter, or knife, and run through your lines once more to separate completely. Let set out for a few hours before storing, if they weren't rolled thin enough they may become more of a biscut style cracker if stored away to quickly...this will allow them to be completely air dried before storing. I keep mine in a large glass ball jar in the pantry or on the counter. 

Enjoy!

Here's a batch I just made using caraway seeds, no sesame seeds in this one. I rolled them a bit thinner this time giving them a bit more of a crunch. The caraway seeds are really great in this...right up there with the rosemary. These crackers pair so well with hummus. And some fresh fruit with this is an added bonus. These are super to make for parties or just to have around the house for a healthy snack for you and your family. Try it with this hummus.

Delicious!

reade more... Résuméabuiyad