Tag Archives: soy free

Banana Coconut Spelt Muffins

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Wow! These muffins are amazing! I love making muffins because they are a great breakfast, snack and healthy addition to my daughters sack lunches.  I made this recipe gluten-free* and soy-free. I really love using coconut oil instead of canola when I can. In my experience, it makes for a moister bread. Also, the benefits of coconut are awesome!  Next time I think Im going to try to make them into jumbo muffins 🙂

* Spelt flour is a good substitute for people with a low intolerance for wheat, though people with serious wheat allergies, such as those with celiac disease, are also allergic to spelt, as it is not 100% wheat-free. If necessary, you can replace the spelt flour with a 100% gluten free baking mix (most grocery stores carry a blend for general flour replacing).

I have a bit of an addiction of downloading free cookbooks onto my kindle… And it doesn’t have to be a vegan cookbook either – veganizing recipes is fun and usually pretty easy! Yes, you could say I’m  bit of a sucker for a bargain – a trait I definitely acquired from my Dad! It’s a blessing and a curse… I truly love scouring through thrift stores to seek out unique treasures to bring home! (My home is filled with such things!) And yet I am simultaneously trying to declutter! It doesn’t help matters much that I’m also a major recycler… I try to recycle everything. Like sometimes instead of throwing something out, I will try to repurpose it… this may explain the boxes and piles I have stashed away that I often pretend are invisible! Overall, I see my recycling efforts as positive. A lot of good things have come from my repurposing! 🙂

The base of this recipe came from one of the free kindle books I got called ‘Smart School Time Recipes’. The original recipe was from ‘Andrea at Bakerymanis.wordpress’, to give credit where it is due, though I did end up altering it quite a bit.

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I found these adorable Snoopy cupcake liners at Michaels Craft Store!

Banana Coconut Spelt Muffins

  • 2 cups whole spelt flour
  • 1  tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup toasted coconut flakes (I used shredded coconut and browned it in a skillet – watch carefully, it browns quickly!)
  • 1 cup mashed banana (this was about 1  1/2 bananas)
  • 1/2 cup coconut oil
  • 1/2 cup sucanat or brown sugar (I used light brown sugar)
  • 1/4 cup soy milk +  1 tsp cider vinegar (I used almond milk)
  • Topping: 1/3 coconut flakes + 2 tbsp. turbinado sugar (I subbed brown sugar  because I just happened to be out of turbinado! It turned out awesome!)

1) Preheat oven to 350. Grease 12 muffin cups or line with baking cups.

2) Mix dry ingredients (flour, baking soda, cinnamon, nutmeg, salt & toasted coconut) and set aside.

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Toasting the coconut is easy!

3) Peel the bananas and mash gently into measuring cup to make 1 cup. Blend in a food processor along with the oil, sugar, non-dairy milk + vinegar. Blend until smooth.

4) Add wet to dry and mix. (The great thing about baking with spelt is you don’t have to worry about over-mixing as you do with gluten-filled flours!) Fill muffin tins equally with batter and distribute topping evenly among the 12 muffins.

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Before baking…

5) Bake 23-25 minutes until they start to turn golden brown on top. Let cool for several minutes… then DEVOUR!!!

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Yum! Yum!

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I love me some muffins!

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Be Thankful for Pumpkin Pie

Ahhh… it’s that time of year again when we are getting ready to give thanks (which lets face it, should be a daily goal for all of us). I am considering a new name for this holiday of feasting – ThanksLiving Day.  The name makes sense to me since really what the day is about giving thanks to ALL living things  🙂

I stumbled across this awesome little coloring zine on another blog and I just have to share.  You should totally order one (they are only $5) if you have kids, especially if they are vegetarian or vegan (it has a veggie theme).  It is simple & cute (and will help keep the kids busy will you’re busy cooking)! It also poses the questions what can we do to peacefully live together and give thanks for our world, & makes the idea of growing, cooking & eating vegetables exciting and fun! You can get your own at www.thorathinks.com

I cant wait to cook a meatless vegan feast for my family this year.  My Thanksliving feast is usually pretty traditional .. turkey (I make my own homemade tofu “turkey”, though I also enjoy Tofurkey’s boxed Tofurky), stuffing, 2-3 vegetable dishes and of coarse some kind of delicious pie.  I always try to make everything homemade for the best quality.

This year I am making a pumpkin pie to bring to my mothers for our yearly family feast.  I have concocted a new recipe to meet all my family’s food-needs, so this pie will be vegan, and also soy & gluten-free.  Most vegan pumpkin pies use tofu (regular pumpkin pies contains eggs) but it is really easy to make one without tofu.  I am going the easy route for the gluten-free crust (in order to avoid having to buy 5 different kinds of flour) and am planning on using a gluten-free pie crust mix (though I will have to veganize some of the add-ins, like replacing the eggs & butter with Egg-replacer and a special kind of Earth Balance margarine that is soy-free & dairy free).

I am not going to lie – the crust shown in the pictures is not gluten-free, however, there should be no problems in replacing the crust for a gluten-free one.  The pie crust pictured is a ready-made frozen brand called WhollyWholesome.  Its very good and vegan, but not gluten-free.

(Gluten & Soy-free) Vegan Pumpkin Pie

 * cheesecloth required

First you have to roast 2 large pie pumpkins… Cut them in half, scrape them out and place them face down on a pan.  (Dont forget to save the seeds for roasting later!)

These 2 pie pumpkins ended up being small and I learned (the hard way) that it is best to use 3 small or two large pie pumpkins!

Cook for about an hour at 400 F.  Let them cool and then scrape the pulp out of the shells.  Plop the pumpkin pulp in the center of a piece of cheesecloth (a mesh like fabric), gather the cloth around them and twist tie the tops. Next you want squeeze out all the liquid you can!  This may take a couple of minutes.  I was surprised by how much water I was getting out!  After squeezing them as much as you can (without squirting pumpkin all through the mesh!), you ideally want to end up with about 2  1/4 to 2  1/2 cups of pumpkin(If you can’t get large pie pumpkins, roast three small ones.  I actually used two small ones the last time I made this pie and I fell short on pumpkin after squeezing the water out – so I opened up a can of pumpkin, but the consistency was so much different than the pumpkins that I had roasted myself, I went ahead and roasted another entire pumpkin to ensure that it would all be the same.)

This is BEFORE squeezing the water out... as mentioned before, I ended up having to roast another pumpkin to get the amount I needed!

Next puree the pumpkin with the following ingredients.

  • 2/3 cups packed light brown sugar
  • 2/3 cup (original) coconut milk
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp cloves
  • 1/4 cup arrowroot flour

Pour into a gluten-free crust (use a gluten-free pie crust mix or make your own – there were several recipes I saw on about.com and other gluten-free websites).

before baking...

Bake the pie at 350 F  for an hour.  Let the pie cool to room temperature first, then chill for 2-3 hours (or more) until ready to serve! 

The beautiful finished product! Yum!!

What are you planning to make this year and how are you going to give thanks to the earth & the people you love on this upcoming Thanksliving Day?