Feeds:
Posts
Comments

Posts Tagged ‘spelt flour’

This is a standard muffin recipe that I like to play around with a lot.  I had no sugar in the house but did have two large squeeze bottles of agave from Costco (which by the way is the best deal in town for the stuff-2 x 480 ml bottles for $9!). These muffins are filled with sweet lemon flavour with bursts of tangy berries in every bite while hearty spelt flour gives them weight and packs them full of fibre.  Enjoy!

Ingredients:

1 cup whole wheat flour

1 1/2 cups spelt flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 cup unsweetened non-dairy milk

1/2 cup agave nectar

1 teaspoon vanilla

1/2 cup sunflower oil

1 cup of berries (i used a frozen blend of blueberries, raspberries and marionberries)

Juice and zest of 2 lemons

Method:

Preheat oven to 375 F

Mix together all dry ingredients plus the lemon zest in a large mixing bowl.  In a smaller bowl, mix together non-dairy milk, lemon juice, agave, oil and vanilla.  Add the wet ingredients to the dry ingredients and mix just to blend.  Add the berries and then spoon into a lightly greased muffin tin and bake for 22-25 minutes, depending on size of muffins.

Makes 6 extra large or 10 regular sized muffins.

~The Vegan Project

Read Full Post »

Adapted from, ‘Are You Sure That’s Vegan?’ which was sent to us by Claire Gosse. It’s a fun cookbook that makes healthier versions of your favourite desserts.

1 cup unbleached white flour

3/4 cup spelt flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 ripe bananas, mashed

1/2 cup unsweetened applesauce

1/2 cup sugar

1/3 cup brown rice syrup

1/2 cup vegetable oil

1 teaspoon vanilla

the equivalent of 2 eggs using egg replacer/flax substitute

Mix the dry ingredients well.  In a separate bowl, add the wet ingredients to the mashed bananas.  Make a well in the dry ingredients and add the wet.  Mix to blend but do not over work.  Pour into a greased loaf pan and bake at 350F for 35-45 minutes.  Remove to a cooling rack.

This Vegan Banana Bread is best enjoyed with a cup of coffee, overlooking Chilliwack Lake 🙂

~The Vegan Project

Read Full Post »

I made bread!  It’s a really great recipe i’ve been making for a while now out of Veganomicon, from the ladies at The Post Punk Kitchen.  This time I made a few adjustments to the original version.

Rosemary Focaccia Bread:

1 package of active dry yeast

1 1/4 cups warm water

3 tablespoons olive oil plus some for brushing and greasing

3 tablespoons chopped fresh rosemary, plus some extra for garnishing

1/2 teaspoon salt plus rocksalt for garnishing

2 cups white pastry flour

1 cup spelt flour

Combine the yeast and warm water in a large bowl.  Stir in olive oil, rosemary, flour and salt and knead to form a soft dough.  Turn the dough onto a floured surface and knead for a few minutes until smooth and shape into a ball.  In a clean bowl, add a bit of olive oil in the bottom, swirl the dough in it to coat, cover with a clean dish towel and let sit for 1 hour.

Preheat your oven to 350F

After the dough has risen, punch it down and place in a lightly greased loaf pan and gently press it outward to reach the edges. You can also shape it into a disc and bake it on a cookie sheet for a more traditional shape.  Poke lots of holes in the top and brush with olive oil, sprinkle with rock salt and more fresh rosemary and bake for 30-35 minute if on a cookie sheet.  More like 45-55 minutes in a loaf pan.  Then go ahead and make the best sandwich ever!

~The Vegan Project

Read Full Post »

%d bloggers like this: