This recipe was inspired by what I had in the cupboard and fridge. First I realized that I didn’t get blueberries at the store as planned for blueberry muffins. Then I saw that I had only a little non-dairy milk and vanilla. But the craziest thing was that I couldn’t find any flax seeds for a flax egg – they’ll probably fall at my feet tomorrow because I know they’re in there somewhere. I came across this recipe and saw that it could be adapted by what I had at hand and it gave me a chance to try chia egg as a replacer.
To make these vegan I used non-dairy milk, vegan margarine, and a chia egg for the non-vegan ingredients. For high altitude I added flour and milk and reduced baking powder. To make it healthier I used whole wheat instead of all purpose flour, and I made a streusel with dates instead of sugar. And, because I discovered I had frozen peaches, I used those for the fruit. The muffins turned out not too sweet and perfect for breakfast.
Peach Streusel Muffins adapted from Oatmeal Berry Streusel Muffins for the streusel
1/4 cup oats
2 dates, pitted
1/8 cup walnuts
1/4 tsp ground cinnamon for the muffins
1 TBS chia seeds, ground
3 TBS warm water
1.5 cups whole wheat flour
1 cup oat flour
3 tsp baking powder
1/2 tsp salt
1/4 cup vegan margarine, softened
1/3 cup sugar
1 tsp vanilla extract
1 cup + 2 TBS non-dairy milk
1 cup fresh or frozen chopped peaches
Preheat oven to 375°F. Line 12 cups of a muffin tin with paper liners. In a small bowl, whisk together chia seeds and warm water to make a chia egg. Set aside for 10 minutes to gel. In a food processor, pulse oats, dates, walnuts, and cinnamon until you have a crumbly texture. In a large bowl, whisk together flours, baking powder, and salt. In a medium bowl, cream margarine and sugar. Beat in chia egg, vanilla and non-dairy milk, and mix well. Add liquid ingredients to dry ingredients. Mix until dry ingredients are just moistened. Gently fold peaches into batter.
Distribute batter evenly into muffin cups and top each with streusel. Bake for 22-25 minutes, until a toothpick inserted in center of a muffin comes out clean. Cool for 5 minutes before removing to a wire rack.
Don’t you just want to reach through the picture and grab one of these? Yes, they are that good. But I digress. Last week’s American holiday barbecues had me dreaming of S’mores. During the summer I do become infatuated with that wonderful combination of chocolate, marshmallow, and graham crackers. But I needed to find a way to make them less messy and more decadent. Enter – baked s’mores.
The recipe I found was already vegan so no changes were necessary on that front. The bars didn’t need high altitude tweaking either. What I altered was to make them more decadent by adding a layer of raspberry jam. This did make them sweeter so only one square is necessary for melty marshmallowy chocolatey bliss.
Decadent Baked S’mores based on S’mores Bars
1 cup graham cracker crumbs
3/4 cup all purpose flour
1/2 cup vegan margarine
3/8 cup vegan sugar
3 TBS seedless raspberry jam
3/4 cup vegan dark chocolate chips
6 large vegan marshmallows, cut in half
Preheat oven to 350F. Line an 8×8” pan with parchment paper. Combine graham cracker crumbs, flour, margarine, and sugar in a food processor and pulse until a dough forms. Press crust into pan and bake for 15-18 minutes. Remove pan from oven and change heat to broil. Spread jam over crust, sprinkle on chocolate chips, and then add marshmallows. Broil for a few minutes, until chocolate is melted and marshmallows are golden brown. Let cool a little before slicing.
Lately it has been too hot to turn on the oven, but I had to make something patriotic for this week’s American Independence Day. My search came up with a no cook cheesecake with wonderful ripe summer fruit. It sounded like a perfect way to celebrate without heating up the kitchen or myself.
The recipe was already vegan, so that box was checked off. No bake meant no high altitude changes. So, to put my spin on the recipe, I made it a bit healthier by replacing white sugar with dates and agave syrup. I also made it multi-layer and added blueberries for the blue. I know they can look more purple than blue when blended, so I kept the blue holiday theme by arranging blueberries on top in the shape of a star.
Raw Red, White and Blue Cheesecake adapted from Raspberry Lemon Yogurt Cheesecake
2 cups plain, non-dairy yogurt
7 large dates
1.75 cups walnuts
1/4 cup agave syrup
1.5 TBS fresh lemon juice
1/2 tsp vanilla
1/2 cup + 10 fresh raspberries
1/2 cup fresh blueberries, with extras for garnish
Place yogurt in a cheesecloth-lined strainer set over a bowl. Let drain in fridge for 10 hours or overnight. Discard the strained liquid. Pour boiling water over dates and soak for 10 minutes. Drain and remove pits. Place dates in a food processor with walnuts. Mix until they come together in a sticky ball. Press this mixture into the bottom of an 8” springform pan. Place in refrigerator. In a bowl, stir together strained yogurt, agave, lemon juice and vanilla. Divide yogurt mixture into 3 equal portions and put each portion in its own bowl. Crush 1/2 cup of raspberries and stir into one of the bowls. Leave one bowl as is. Take the final bowl and put its contents in a blender. Blend with 1/2 cup of blueberries.
Slice the 10 raspberries. Remove crust from refrigerator and spoon in raspberry yogurt mixture. Scatter sliced raspberries over the top. Place cake in freezer for 10 minutes to help to keep the layers from blending together. Spoon in the plain layer. Place cake in freezer for 10 minutes. On the top, spoon in blueberry layer. Place remaining blueberries on top of cheesecake in a star pattern. Cover tightly with plastic wrap, and chill for at least 4 hours, or overnight.