Berry Coffee Cake

berry coffee cake

berry coffee cake

Who doesn’t like coffee cake? It’s good for breakfast, snack, dessert; basically whenever you’d drink coffee. But I was craving a coffee cake with a little difference. The recipe I found included blueberries, but my inspiration took me to add assorted berries for color and flavor. The batter turned a swirling purple color that I enjoyed. Don’t be scared; it gets muted during baking.

The recipe I looked to wasn’t vegan so I got the opportunity to try a different egg substitute – the chia egg. It’s made by adding ground chia seeds to warm water and letting it sit for 10-20 minutes to thicken. The result is gummier than flax eggs, so I can see recipes where it would be a problem but not this one. More substitutes were swapping butter and yogurt for non-dairy versions. For high altitude I reduced the baking powder and added non-dairy milk. So, grab a cuppa joe and dig in.

Berry Coffee Cake adapted from Blueberry Coffee Cake
2 TBS ground chia seeds whisked with 6 TBS warm water
2 TBS plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 TBS vegan margarine, cut into small pieces
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup all purpose flour
1/4 cup vegan sugar
1.5 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-dairy plain yogurt
1/2 cup non-dairy blueberry yogurt
1 TBS non-dairy milk
1 tsp vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
Preheat oven to 350F. Grease an 8×8” cake pan. Prepare chia eggs by whisking ground chia seeds into a bowl of warm water. Set aside to gel. Put 2 TBS whole wheat pastry flour, brown sugar, margarine, cinnamon and cardamom in a bowl and mix together with a fork until well combined and mixture is in large clumps; set this streusel aside.
Put remaining 1 cup whole wheat pastry flour, all purpose flour, vegan sugar, baking powder, baking soda and salt in a large bowl and whisk to combine. In a bowl, whisk together yogurts, vanilla and chia eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup berries. Spoon batter into pan and sprinkle streusel over top. Scatter remaining 1 cup berries over streusel and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate.

Until next time, happy baking!

Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

Chocolate Chip Sugar Cookie

My husband was craving chocolate chip cookies, which is quite the norm. I didn’t feel like churning out the same old cookie so I looked for something I could make into a chocolate chip cookie. The recipe I found was for a bar sugar cookie, but I solved that by baking it in a pie pan. I added chocolate chips and created a big chocolate chip cookie.

For altitude, the only adjustments were less baking powder and more liquid (in the form of added non-dairy milk). The more interesting changes I made were by choosing alternate forms of sugar. The recipe called for powdered sugar, but I found that I was out of the kind of powdered sugar that is used for making frosting. However, I did have several other powdered sugars. They are more expensive but have richer flavors. I tried lucuma powder here for a maltier taste. I also swapped some standard vegan sugar with sucanat for a deeper flavor. I think using mesquite powder or coconut sugar would have equally tasty results. In fact my husband thanked me for the cookie I made him which he took to be a single serving. Or, in his words, “You only made one cookie. What are you going to have?”

Chocolate Chip Sugar Cookies adapted from Vegan Sugar Cookie Bars
2/3 cup vegan buttery spread (not sticks)
3/4 cup vegan sugar
1/4 cup vanilla non-dairy yogurt
1.5 TBS plain non-dairy milk
1 tsp vanilla extract
2 cups all purpose flour
2 TBS powdered sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Place buttery spread and sugar in the bowl of a stand mixer and mix on medium speed until fluffy. Add yogurt, milk, and vanilla and mix until combined. Sift together the flour, powdered sugar, baking powder, and salt. Add dry ingredients to the mixer bowl and mix. Mix chocolate chips in with a spoon. If dough looks too dry, add a little more milk. Batter will be a little thick but smooth.
Place dough in a 9” pie plate and press batter evenly down. Bake for 27-29 minutes. Cool in pan for 15 minutes then turn out on a wire rack to fully cool. Store leftovers in refrigerator.

Until next time, happy baking!

Mocha Muffins

Mocha Muffins

Mocha Muffins

Ah, just what Sunday needed – a muffin to go with a mocha. They needed to be filling for breakfast but not so sweet they competed with the latte. I found a recipe with coffee and chocolate flavors that complemented the caffeinated beverage and satisfied my hunger. They are best served warm so the chocolate is slightly melted and the coffee flavor shines.

They were already vegan because sometimes I am too lazy to figure out those substitutions before brunch. I made adjustments for altitude by adding more milk and reducing the baking powder. I also lowered the temperature to slow the rise and, oddly enough, they baked just fine at the same cooking time. To give a nod to healthy, I swapped some of the white flour with whole wheat. Also, because I ran out of chocolate chips, I made my own chunks by chopping up a dark chocolate bar. I recommend you always have dark chocolate on hand, then you can make chunks if you haven’t already snacked on the whole bar.

Mocha Muffins adapted from Cappuccino Chocolate Chip Mini Muffins
3/4 cup + 1 TBS plain dairy-free milk
2 TBS canola oil
2 TBS plain dairy-free yogurt
2 tsp apple cider vinegar
2 tsp vanilla extract
1 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup + 3 TBS vegan sugar
2 tsp instant espresso granules
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup vegan chocolate chunks
Preheat oven to 350F. Line a muffin tin with 11 paper liners. In a bowl, whisk together milk, oil, yogurt, vinegar, and vanilla. Let sit at room temperature for at least 5 minutes. In another bowl, whisk remaining ingredients well. Add wet ingredients and stir until just evenly mixed.
Spoon batter evenly among muffin cups so that each is half full. Bake for 14-16 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 10 minutes before removing from tin.

Until next time, happy baking!

Banana Chocolate Cookies

Banana Chocolate Cookies

Banana Chocolate Cookies

A friend once told me that my Valentine’s Day treats weren’t sweet enough. She thought that the holiday deserved something really sweet, not really healthy. Thus began my search for the decadently sweet. The cookie I found was based on a very ripe banana to produce a sweet chocolatey goodness. In this cookie that overly ripe banana is as much a star as the chocolate. The two combine to make sweets for my sweetie.

For high altitude I used fewer oats because they soak up moisture and could leave a dry cookie. I looked to add more liquid but there wasn’t one in the original recipe so I included vanilla extract. I then swapped out the oat flour and used all purpose because oat flour is best used when a doughy-type of chew is desired, such as in my Cinnamon Roll Muffins.

Banana Chocolate Cookies based on Chocolate Chunky Monkey Cookies
1 1/4 cups all purpose flour
1/3 cup Navitas cacao powder
1/2 tsp baking soda
generous 1/4 tsp salt
1 cup sugar
1/2 cup mashed ripe banana
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup quick oats
3/4 cup vegan semi-sweet chocolate chunks
Preheat oven to 350F. Place flour, cacao powder, baking soda, and salt in a bowl and whisk to thoroughly combine. Add sugar, banana, oil, and vanilla to a stand mixer bowl and mix until creamy, about 1 minute. Pour dry ingredients into wet and blend until smooth. Blend in quick oats. Stir in chocolate chunks with a spoon.
Scoop dough by the large spoonful and place on baking sheets. Bake for 19 to 21 minutes, or until they appear just baked. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Makes 22 cookies.

Until next time, happy baking!

Holiday Fruited Muffins

holiday fruit muffins’Tis the season for fruitcake, although I’m not a big fan. The jewel-toned rum-soaked fruit frightens me. But in the spirit of dried fruit studded bread, I went searching for an alternative. Thus, I give you my homage to holiday fruitcake, in muffin form.

I found a recipe for a bread that contained both dried and fresh fruit with the idea that the fresh fruit would lighten it. I then changed it up so the fresh to dried ratio was higher. For altitude I added a bit of flour and reduced the leaveners. For dryness at altitude I added more milk. Then, to combat the possibility of collapse, I made them into muffins.

Holiday Fruited Muffins loosely adapted from Peaceful Dumpling
1 cup whole wheat flour
1 cup + 1 TBS all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
dash salt
3 TBS sucanat
2 tsp cinnamon
1/4 tsp nutmeg
1 small apple, cored and cut into small chunks
4 Medjool dates, pitted and cut into small pieces
1/3 cup dried blueberries
1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
Heat oven to 350F and line a muffin tin with paper liners that have been lightly sprayed with oil. In a bowl, mix together milk and vinegar and let sit. In a large bowl, combine flours, baking powder, baking soda, salt, sucanat, and spices. Add apple, dates, and blueberries. Add sour milk to flour bowl and quickly combine. When just combined, transfer to muffin tin. Bake for 16-18 minutes or until toothpick comes out clean. Makes 1 dozen.

Until next time, happy baking!

Chocolate Chip Shortbread

chocolate chip shortbreadToday, December 4, is National Cookie Day. In honor of that glorious day I had to bake cookies. It’s a busy time of year, so to make things simple I found a cookie that bakes in a pan. This eliminates the need to spoon out dough and keep shoving trays into the oven. So hurrah for Cookie Day and easy cookies.

To make the recipe vegan I used vegan sugar and vegan chocolate chips. To adapt for the dryness at altitude I added some milk. The last change I made was to make the cookies a bit healthier by using half all purpose and half whole wheat flour. The trouble was they were so healthy my husband and I finished off most of the pan in one sitting. Maybe not so healthy after all, but oh so good.

Chocolate Chip Shortbread adapted from Earth Balance’s website
1/2 cup Earth Balance® Original Buttery Spread
1/2 cup vegan sugar
1 tsp vanilla extract
1/2 tsp non-dairy milk
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1/2 cup mini vegan chocolate chips
Preheat oven to 350F. In a stand mixer or with an electric hand mixer beat together the buttery spread and sugar until light and fluffy. Beat in vanilla and milk. Add in flours and salt. Stir in mini chocolate chips. Press dough into ungreased 9×9” baking pan. Bake for 15-17 minutes until edges are golden brown. Let pan cool. Slide a spatula around the edges and turn cookie out onto a cutting board. Cut cookie into bars or triangles.

Until next time, happy baking!

Blueberry Oat Bread

blueberry oat breadQuick breads are so nice to make on a lazy Sunday afternoon. Whether you are having brunch or just want the house to smell delicious, they are a comforting baked treat. The other great thing about them is that you mix one up and pour it into a pan with no fuss, no decorations or frosting to make, and they easily feed a crowd.

The recipe I found required a few changes. I used some all-purpose flour in place of whole wheat to lighten it up, and I swapped wheat bran for the wheat germ because that is what I had in the cupboard. Then, for high altitude adjustments, I added a bit more flour and used less baking powder. To veganize the recipe I used non-dairy yogurt and then switched out the eggs with aquafaba. That was easy. The hard part was waiting what seemed far too long for it to cool so I could eat it.

Blueberry Oat Bread adapted from Stonyfield
1 cup whole wheat flour
1/2 cup + 1 TBS all-purpose flour
1 cup oats (old fashioned or quick cooking)
3/4 cup organic sugar
1/2 cup wheat bran
1.5 tsp baking powder
1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1.25 cups vanilla non-dairy yogurt
1/4 cup unsweetened applesauce
1/3 cup vegetable oil
3 TBS aquafaba (chickpea brine)
2 tsp vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350F and grease a 9″ x 5″ loaf pan with shortening. In a bowl, whisk together dry ingredients: both flours, oats, sugar, wheat bran, baking powder, cinnamon, baking soda, and salt. Using a stand mixer, beat together yogurt, applesauce, oil, aquafaba, and vanilla, and beat at medium speed. Slowly add dry ingredients until just combined then let batter rest for 10 minutes to allow bran to hydrate. Carefully fold in blueberries then pour batter into bread pan. Bake for 50-55 minutes or until toothpick comes out clean. Let cool completely.

Until next time, happy baking!