Oatmeal Chocolate Chunk Muffins in a hurry

 I don't often use pre-packaged gluten-free flour, but I sometimes have a little bit of fun with this one:

https://www.cuisinelangelique.com/en/products/flour-all-purpose-gluten-free

I like the texture of the baked good it generates, and when I am in a big hurry, it can be nice to just scoop a couple cups of this. Otherwise, to make 2 cups, I will probably do 2/3 cups sorghum flour, 1/3 cup millet or brown rice flour, 1/3 cup chickpea flour (or extra 1/3 cup oat flour if you want to avoid chickpea here), 1/3 cup oat flour, and 1/6 cups potato starch and 1/6 cup tapioca starch.  A good rule of thumb for swapping out flours when following recipes is to try to swap out flours of similar texture. For example, if a recipe calls for oat flour, you can swap in sorghum instead. If a recipe calls for rice, you can swap in millet, or even buckwheat. 

Anyway, I went with this golden bag of flour, bolstering it with a little almond flour and a little chickpea flour, and the result was great. Delicate crumb, nice loft, gently sweet, very satisfying little muffins. 

equipment needed:

measuring cups

measuring spoons

2 mixing bowls

whisk

mixing spoon

baking trays and silicone muffin cups

or 

muffin trays and silicone or paper muffin cups

4 tbsp muffin scoop (or soup spoon)

silicone scraper

oven 

oven mitts

cooling racks

ingredients:

a)

2 cups water

1/4 cup avocado oil

1 tbsp apple cider vinegar

1 tbsp molasses

1 tsp vanilla extract

b)

1 cup coconut sugar

c)

1/2 tsp xanthan gum

1/2 tsp tonka bean powder

1/2 tsp vanilla bean powder

1/2 tsp himalayan salt

1 tsp ceylon cinnamon

1 tsp cream of tartar 

1 tsp baking soda

d)

1/3 cup almond flour

1/3 cup chickpea flour

2 cups cuisine l'angélique gluten free flour blend

1 cup large flake rolled oats

e)

1 1/2 cups fair trade chocolate chunks

f) 

coconut sugar to sprinkle on top

chocolate chunks to put on top

directions:

1. preheat oven to 375, prepare trays (grease your muffin trays if you are not using silicone muffin cups)

2. in one mixing bowl, combine all ingredients from part a)

3. in the second mixing bowl, combine all the ingredient from parts b), c), d), and use a whisk to ensure everything is homogeneously distributed

4. add the wet ingredients to the dry ingredients, and mix with the whisk

5. when fully mixed, and thickened up a little, add e) and mix with a spoon

6. scoop 1/4 cup into each muffin cups (should make 24) -- and put 12 on each tray with space between them.

7. sprinkle a little coconut sugar on top of each one, then top that with a couple of chocolate chunks

8. bake at 375 for 30 minutes, or until they feel firm but not hard, swapping the position of the trays halfway through the bake

9. remove from oven to cooling racks, and allow to cool

10. when largely cool, remove from the muffin trays or silicone cups, and allow to fully cool

Little Chocolate Biscuits -- gluten free, plant-based simplicity

These little chocolate biscuits are kissing cousins with my little oat wafers. They are neither quite so simple, nor quite so homey. These are still a down-to-earth tea cookie, but you can also imagine them with ice cream. 

The light, crunchy texture is very pleasing, and there is some flexibility with regards to ingredients. You'll see!!

Because I roll these out into a large rectangle on a silicone mat, then draw lines into the dough with a spastic spatula, they are quick and easy to make. Rolled shape cookies are great, but a  lot of work. So, you do you, but I am very happy to make these as basic as possible. That being said, you can certainly cut them into any shape you like on the silicone mat as well. I just happen to like the little triangles with fork holes in them. Why? I do not know.

equipment needed:

mixing bowls

mixing spoons

measuring cups

measuring spoons

silicone mat or baking parchment

baking sheet

whisk

rolling pin

ingredients:

A)

1 cup of flour (I used 1/2 cup sorghum and 1/2 cup millet. You can also try 1/2 cup brown rice or 1/2 cup oat flour. Make sure your flours total 1 cup)

1/2 cup tapioca starch

1/4 cup cocoa or cacao (I used a combination of different types of cocoa totally 1/4 cup)

1/4 cup soy milk powder 

B)

1/2 tsp xanthan gum

3/4 tsp himalayan salt

1 tsp baking soda

1 tsp cream tartar

1/2 tsp tonka bean powder (optional!!)

C)

1/4 cup coconut oil

D)

1/2 cup water

1 tsp vanilla

1 tbsp apple cider vinegar

1 tbsp molasses

directions:

1. in a large bowl, combine the ingredients from part A and part B, and mix well, making sure you break up any clumps. I often use a whisk to mix dry ingredients. 

2. in a small bowl, combine the ingredients from D, and mix well.

3. add C to the large bowl, and mix with a fork

4. add the mixed ingredients from D to the large bowl, and mix well until everything comes together and forms a dough

5. turn the dough out onto your rectangular silicone mat or similarly sized parchment paper, and shape press into a preliminary log

6. sprinkle a little extra flour onto the dough, and gradually roll out into a rectangle. (I use a plastic spatula to shape the edges.) Try to keep the thickness as consistent as possible.

7. When the dough is rolled out, use a plastic spatula or similar to cut the dough into squares or triangles (or your idea) on the silicone mat (or parchment). Put the mat onto a baking sheet, and bake at 345 for 25 or 30 minutes. (make sure it doesn't get too brown)

8. You can further dehydrate the biscuits to full crispness in a low oven over night. (my oven's lowest setting is 170, and this seems to do the trick)

home made ketchup -- no sugar

Ketchup -- I mean, what's up with that? Right now, it's my kid's favourite condiment. And he likes a lot of it, not a dainty, tiny amount. In self-defence, I started making my own. It's actually very easy, makes quite a bit, keeps really well in the refrigerator, and offers control over the ingredients. 

equipment needed:

high speed blender (not essential, but very helpful) (you can use a hand blender, or other blender, I imagine)

microwave-safe dish (covered glass casserole) or pot on the stove

cutting board and knife

measuring cups and spoons

clean/sterilized jars

ketchup ingredients:

A)

1 onion, diced 

1/2 tsp garlic powder

B)

300 ml tomato paste (if you use a 368 ml tin, save 1/4 cup of tomato paste for making our gluten-free and plant-based pepperoni!!) (If you can afford amazing organic tomato paste, I highly recommend it -- I've made this with both generic tins, and fancy bio-italia, and the flavour of the bio-italia is a huge difference for $2 or $3 more)

C)

5 tbsp xylitol (or granulated sweetener of your choice!!) (up to 7 tbsp if you need more sweetness for proper balance depending on your tomato paste)

4 tbsp apple cider vinegar 

1tbsp balsamic vinegar

1  1/2 tsp sea salt 

1 1 /2 cup water

directions:

1. in a microwave safe dish, cook the onion with 1/2 tsp garlic and 1 tbsp of the water, covered in the microwave until translucent. If you don't want to use the microwave, cook it in a small pan on the stove until translucent in a couple tbsp of water ( or I will often use a covered glass casserole in the microwave, and add 1/2 cup of water to the cut up onion)

2. Once the onion is fully cooked, in the jar of your blender, add all the ingredients, and blend on high speed until completely smooth and even. 

3. If you prefer it sweeter, add a little more sweetener. If you prefer it less sweet, start with fewer tbsp of granulated sweetner

4. experiment if you are feeling bold -- use other spices and flavours. Use date sugar as your sweetener! Throw in some smoked paprika! Be creative! Have fun!

5. store in glass jars in the fridge. 

6. makes about 4 cups

Marshmallow and Crispy Rice treats -- the plant-based version

Howdy treat-lovers. There's no way to to make marshmallows and crispy rice  squares anything other than pretty much decadent and nostalgic. They are a treat, and there is no way around that. But at the same time, it's possible to use ingredients that do not support companies who oppress other humans. That's a fancy way of saying, buying processed ingredients like marshmallows and crispy rice cereal is an opportunity to say 'no thanks' to the practices of Big Food. We chose Dandies marshmallows, which is a product from Chicago Vegan Foods -- a small, family owned company. Nature's Path, who makes our crispy rice cereal of choice, is also a family owned company. Yes, these ingredients cost more than their Kraft or Kelloggs counterparts, and if you are someone who prefers to use more conventional ingredients, you do you with no judgment from me. 

warning: These treats have a great flavour and a great nostalgia factor!!

equipment needed:

1 large pot 

silicone scraper or large spoon for stirring

measuring spoons

measuring cups

square silicone pan, or glass pan lined with parchment

 

ingredients:

A)

1 263 g package of dandies vegan marshmallows (mini melts the most quickly, but full size is fine too, just be patient)

1 tsp vanilla extract

3/8 tsp himalayan salt

pinch tonka bean powder (optional)

4-6 tbsp coconut oil

B)

4 cups crispy rice cereal (we use brown rice cereal made by Nature's Path)

directions:

1. in a large pot, melt the marshmallows on low heat. When the marshmallows are melted into a soft cream, you can remove from heat and add the other ingredients, stirring well to fully incorporate. Note for the faint of heart -- vegan marshmallows are a little more effort to stir and incorporate than traditional marshmallows, so be prepared for a little more effort than you might expect.

2. once the marshmallow cream is smooth and homogeneous, stir in the crispy rice cereal.

3. scoop the mixture into a square silicone pan or a lined glass pan, and flatten. (you can flatten it with hands coated in coconut oil, or by putting a silicone mat or piece of parchment on top and pressing down firmly but gently.

3. cool on the counter. When fully cool, cut into pieces. You can remove it from the pan first, and cut it on a cutting board.

store in an airtight container. 

Little Oat Wafers -- simple, gluten free, plant-based, dry biscuits

These are not everybody's cup of tea -- but my partner loves them with a cup of tea. I originally created this recipe when he was feeling under the weather and needed a very simple biscuit to settle his tummy. However, I've jazzed them up a little for enjoyment during times of perfect health as well. If you are someone who looks forward to a social tea biscuit, a digestive, or a graham wafer, these may be up your alley, too. 

equipment needed:

rolling pin

baking sheet

silicone mat or baking parchment

measuring cups

measuring spoons

mixing bowls

mixing spoons

whisk

fork

blunt edge like a spatula for scoring the biscuits after rolling

oven

ingredients:

A)

2 cups (gluten free) oat flour. (I had some coarse oatflour, and 1 enjoyed using it for these)

1/2 cup tapioca powder

1/2 cup coconut sugar

B)

1/2 tsp xanthan gum

1 tsp ceylon cinnamon

3/4 tsp himalayan salt

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp tonka bean powder

C)

1/4 cup coconut oil

E)

1/2 cup water

1 tsp vanilla extract

1 tbsp apple cider vinegar

1 tbsp molasses

directions:

1. preheat the oven to 345

2. In a large bowl, combine the ingredients from A and B. I like to use a whisk to mix really well even though it's dry ingredients only.

3. once the ingredients are mixed, add the coconut oil, and combine using a fork. This should end up looking a bit like sand

4. mix the ingredients from E together in a small bowl or measuring cup

5. pour your ingredients from E into the large bowl of sand, and mix using your fork

6. when a good dough has formed (you can add more oat flour if needed), put it onto your silicone mat or your baking parchment. Roll out into a large rectangle (sprinkle the dough with more oat flour before doing this)

7. When rolled out well, score the dough into squares or triangles using a blunt edge like a spatula that won't damage your silicone mat or cut through the parchment.

8. bake at 345 for 30 minutes. 

9. I then like to fully dehydrate the biscuits on the lowest setting of the oven until they are completely dry and crips.

10. store in an airtight cookie tin on the counter. 

Apple Cake Cookies -- big, soft, gluten-free and plant-based cookies

Ever wonder what happens when you take a muffin or cake batter, and bake it as a big soft cookie? The thing you need to understand is that gluten-free muffin or cake batter is much thicker and stiffer than its non-gluten-free cousin, so this works perfectly in the gluten-free world. In the non-gluten-free world, you might end up with a sloppy mess on your hands. 

We're big into the cake-cookies these days. For one thing, they are a perfect way to portion cake so that you don't eat too big a piece. (I'm looking at you, 12 year old) For another thing, they make cookies that are soft enough for ice-cream sandwiches. For yet one more thing, my partner loves soft cookies. So: win-win-win. 

We've been rocking the oatmeal and chocolate chip cake cookies, the double chocolate cake cookies, the banana and chocolate chip cake cookies, and today, the apple cake cookie. Think double chocolate cake cookies with a decadent layer of rich chocolate blender ice cream inside, or gorgeous banana chocolate chip cake cookies sandwiching some  incredibly creamy vanilla blender ice cream. 

I've packed as much flavour as possible into these little delights -- and for anyone who knows me and my flavour layering obsession, that is a fair-bit. I have apple flour in this recipe, because I had an opportunity to try some and I thought it would be fun. If you don't have any, don't worry. You can simply add in an extra 1/4 cup of oat flakes instead, or an extra 1/4 cup of date powder if you're feeling wild.

equipment needed:

oven

kettle

baking sheets

silicone baking mats or baking parchment

spatula

mixing bowls

mixing spoon

whisk

measuring cups

measuring spoons

knife

cutting board

cup of water

fork

4 tbsp scoop

ingredients:

A)

2 cups water (warmed in kettle to melt coconut oil)

1/2 cup coconut oil (alt you can use 1/2 cup avocado oil)

1 tbsp molasses

1 tbsp apple cider vinegar

1 tsp vanilla extract

5 drops lemon essential oil (or you can sub in lemon flavouring if you like. Lemon juice isn't the same)

B)

2 tbsp date powder (aka date sugar, literally dehydrated and powdered dates)

1 cup coconut sugar (aka coconut palm sugar)

C)

1 tsp xanthan gum

1 tsp baking soda

1 tsp cream of tartar

1 tsp ceylon cinnamon (yes there is a difference, bu you can simply throw in 2 tsp of what you've got)

1 tsp saigon cinnamon

1 tsp ginger powder

1/2 tsp tonka bean powder (tonka what?? don't worry -- totally optional!!)

1/2 tsp himalayan salt

D)

1 cup almond flour

1/4 cup apple flour

1/4 cup tapioca starch

1/4 cup chickpea flour

1/4 cup soy milk powder 

E)

1/2 cup sorghum flour

1/2 cup millet flour

1/2 cup oat flakes

F)

2 apples, cored and diced (I left the skin on, but you do you) (I used gala -- choose your fav baking apple!)

directions:

1. preheat the oven to 345

2. in a bowl, combine the ingredients from A and set aside

3. in a large bowl, combine the ingredients from B, C, D, and E. I use a whisk to make sure the distribution is as good as possible.

4. prepare your apples! wash, core, dice. make sure the pieces are not too big! 1 cm cube or less.

5. pour your mixture from A into the large bowl of dry ingredients, and stir well, scraping down the sides until it is perfectly combined.

6. when the batter is mixed, add in the diced apple, and stir until fully incorporated.

7. using a 4 tbsp scoop, place the batter on a baking sheet, adequately spacing the balls that you can flatten them a little. I use baking sheets lined with silicone mats, and place 12 per baking sheet. (makes about 27 (or you can just add a wee bit extra onto each one, and make 24)

8. One the batter has been scooped, flatten the cookies a little using a fork dipped in water.

9. bake at 345 for 35-40 minutes, or until they spring back nicely

10. cool on the baking sheets for a little while

11. remove from the baking sheets using a metal spatula, and fully cool on a cooling rack.

12. store in an airtight container in the fridge

Epic Peanut Butter Granola Bars for renegades and rebel bakers

Anyone who doesn't understand the importance of salt to bring sweetness to life will probably hate everything I make. I hold nothing against you, if salt in a sweet food just isn't your jam. I know that you are out there -- and judging by the desserts I've had at high end restaurants that were bland and simply sweet and flavourless to my palate, I may indeed be the renegade that nobody speaks about in polite company.  

The right salt makes all the difference. That is to say, refined 'table salt' doesn't do your body any good, and doesn't do flavour much good. Himalayan salt, or any other simple earth salt will usually do the trick. I don't get fancy with it. Remember when we all used to be all about the sea salt? Unfortunately, because of the high concentration of minute plastic particulate in the oceans, sea salt has become a bit of a  risky proposition. 

This is my long winded way of saying that these granola bars are absolutely epic, but inadequate salt will be their downfall. In my opinion, any dessert or snack that involves peanut or almond butter will absolutely beg for a little salt. 

I grew up in a house that eschewed salt under the umbrella of health-consciousness. I was once made to feel like a sinner for attempting to sprinkle a couple grains of table salt on a slice of cucumber. However, rest assured, renegade bakers, earth salt will not cause you the problems associated with refined salt. I do urge you to use it as an enhancer, not as a flavour on its own, but I don't think you need to be shy. Other things also bump up flavour -- a shot of acid (in this case, apple cider vinegar) some other layers of mystery and nuance (hello, tonka bean powder, vanilla, cinnamon). But without our old friend NACL, even these tricks will fall flat. 

Toasting the oats, and then the coconut, before combining ingredients will elevate these little bars, and the combination of ingredients give them a bit of a caramel hit. My partner is a pretty big fan, and finds them to be a very satisfying snack when he needs something to keep him going. 

Finally, use the highest quality raw ingredients you can -- these will still be loads more economical than any box of granola bars you can buy.

equipment needed:

whisk

mixing spoon

mixing bowls

scraper

measuring spoons

measuring cups

square silicone pan or glass/metal pan lined with baking parchment

a square of baking parchment (used when pressing the concoction into the pan)

microwave (or use a double boiler on the stove if you prefer)

microwave safe bowl (I use a pyrex measuring cup)

spatula or other dull edge

ingredients:

A)

1/2 cup coconut nectar

1/2 cup natural peanut butter (I used crunchy, the organic one made by Nuts To You because it's awesome)

1 tbsp molasses

1 tsp vanilla extract

1 tbsp apple cider vinegar

20 g cocoa butter (I have cocoa butter pastilles that I can melt to use in baking and confection. Pastilles or chips will be easier to use than large chunks just fyi)

B)

1 1/4 cup oat flakes

1 1/4 cup fine desiccated coconut (unsweetened)

2 tbsp date powder

1/2 tsp himalayan salt

1/2 tsp tonka bean powder

C)

1/2 cup dry roasted, salted peanuts (I buy blanched organic peanuts,  toss them with water and himalayan salt, and then oven roast them on a low temperature, often further dehydrating them overnight on the lowest temperature in the oven)

directions:

1. in a large skillet on the stove, dry toast the oat flakes until lightly browned, and then remove to a large bowl.

2. dry toast the coconut in the skillet until lightly brown. This will happen very quickly so don't take your eyes off it. Add to the large bowl

3. add the date powder and salt, mix well, and set aside.

4. In a microwave safe dish, combine the ingredients from part A, and heat them in the microwave until they can be easily whisked together. Mix really well.

5. pour the part A concoction over the part B melange in the big bowl, and mix well.

6. finally, add the roasted peanuts, and stir them in.

7. press the resulting mixture into your square pan -- I use silicone because it's very easy to work with. If you prefer pyrex or metal, please make sure you remember to like it with baking parchment!!

8. cover the mixture in the pan with a piece of parchment so you can press it down really well. I sometimes also use an extra silicone mat for this step. That works too.

9. once the mixture has been pressed down and looks tidy and flat, you can score bars using a dull edge like a spatula. You don't want to cut through the parchment or cut the silicone mat.

10. allow to fully cool, then chill (i flash chill in the freezer)

11. when chilled, remove from pan and break apart along score lines. Store in an airtight container in the fridge.