Two for the Price of One

I didn’t mean for a whole week to disappear without a recipe. This post was actually written yesterday but just as I was going to upload the pictures our wireless router crapped out.  After chatting with Comcast and buying a new router we weren’t back online until late last night. Oh well, today you get two recipes for the price of one!

Just kidding, everything’s free here. But you still get two recipes.

While out on a walk yesterday morning I stopped in at Starbucks. The line was really long so I turned back around after only a few seconds of waiting. However, as I was leaving the barista yelled “blueberry muffin” to someone and that got my empty stomach growling. I walked the rest of the way home mentally checking off the ingredients for my blueberry muffins, check, check, check, eh, wait, no gf flour or blueberries. Sort of key ingredients.

Plan B, improvise. I swapped the blueberries for strawberries which was easy enough as I have a huge bag of frozen ones in my freezer. But, finding a gf flour sub seemed unlikely, until I remembered a bag of Bob’s Red Mill GF Pancake mix that’s been hanging around for a while. Perfect! I think?

Turns out, yes, perfect, better than actually. I prefer these muffins to the original version although I would probably swap the blueberries back in or add them in addition to the strawberries. I also just noticed that I forgot the flaxseed to this version. To be honest, it doesn’t seem to have mattered in the least so we’ll keep it out.

strawberry gluten free muffins

Apologies for the lack of pictures. I was rather absent-minded about it until the batter was already mixed.

Strawberry Muffins (vegan, gluten-free)

1/2 cup gf oat flour

1/4 cup gf oats, whole

1/4 cup almond meal

1 cup gluten-free pancake mix (I used Bob’s Red Mill)

1 tsp baking powder

1 tsp salt

1/4 cup brown sugar

1/4 cup coconut oil, melted

2 bananas, mashed

1 tsp vanilla

1/4 cup almond milk

1 tbsp apple cider vinegar

1/2 cup strawberries, cut into bite size pieces

————

Preheat the oven to 375.

In a large mixing bowl, combine oat flour, oats, almond meal, gluten-free pancake mix, baking powder and salt.

Next add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to the dry ingredients.

Stir until well incorporated.

gluten free strawberry muffin batter

Lastly, fold in chopped strawberries.

Grease a muffin tin. Fill each cupcake hole about 3/4 of the way up.

Bake for 20-25 minutes or until golden brown.

strawberry muffins

Yields 8 muffins.

vegan strawberry muffins vegan strawberry muffins

Okay, that’s one but I promised you two. This recipe is for all you runners. With spring springing and longer runs on the horizon I put together an all-natural, preservative and dye-free energy gel over at WalkJogRun. I used chia seeds as the base and offer a couple of suggestions for mix-ins. Check it out if you’re looking for an alternative to those neon colored gums and goos.

chia seed energy gel

Alright, that’s it for me today. More articles to write, a house to clean and a gym to get to.

Have a wonderful weekend.

As always, Enjoy and Exhale!

Vegan Gluten-Free Peanut Butter Chocolate Tartlets

A rainy Wednesday here in Boston. I’ve always loved the rain!

I apologize for constantly bringing up the weather. I know I talk about it a lot but I’ve always been fascinated by it. When I was in college I remember sitting in our house senior year (the house that we swore was haunted but that is another story entirely) and obsessively watching the weather each morning. I went to school way up in Northern California and during the summer months there is only one weather report, 100 and hot! I don’t know why I was so interested.

Maybe because the weather brings on moods and sets the tone for the day.

Take today for example, the rain makes it feel gloomy and quiet. The kind of day good for reading and introspection, a little self yoga practice, maybe a sweet treat.

And this is the perfect sweet treat.

peanut butter chocolate tartlettes

I’ve been craving peanut butter and chocolate and ran across a peanut butter pie the other day that seemed divine. However, Michael doesn’t eat dessert and making a whole pie for myself seemed absurd since I know full well that I’ll eat a slice, maybe two and then throw the rest away.

So instead I experimented with a recipe for tartlets that combines a bunch of different recipes I looked at for pies, tarts, mousses, etc. It’s super easy, quick and on the healthier side. The measurements make a manageable 2 tartlets instead of a full pie. But I have the measurements for a the full pie if you’re interested.

Peanut Butter Chocolate Tartlets (vegan, gluten-free, no bake)

For the vegan chocolate crust:

1/4 cup almond meal

1 tablespoon maple syrup

1 heaping tbsp cocoa powder

1/2 tsp coconut oil, melted

1/8 tsp salt

For the vegan peanut butter mousse:

1/8 block tofu, drained and patted dry

3 tbsp natural peanut butter

2 1/2 tbsp maple syrup

1/4 tsp vanilla

pinch of salt

1 tbsp rice milk (or whatever milk you prefer)

————-

Make the crust first. Place all ingredients in a food processor. Pulse until a paste forms, about a minute.

gluten free chocolate crust

Take sections of the dough and press into cupcake tins. Set cupcake tin aside.

tart crust

Clean food processor before making mousse.

Drain tofu and press between some paper towels. The tofu doesn’t have to be super dry.

peanut butter mousse

Add tofu and ingredients through salt to processor. While food processor is running add milk. If the mixture is too thick add a little bit more milk.

Once mousse is combined pour over individual crusts.

peanut butter chocolate tarts

Place tarts in freezer for 30 minutes to set.

To remove from pan, run a knife along side the edges. The tartlets should slide right out.

Top with shaved chocolate.

DSC_0033chocolate peanut butter tarts

Enjoy and Exhale!

Gluten-Free Blueberry Muffins

I was going through old bookmarked recipes yesterday morning and stumbled on one for blueberry muffins that used all-purpose flour. I’m actually not even sure why it was bookmarked considering I rarely bake non gluten-free baked goods but it must have been meant for inspiration because it got me craving blueberry muffins and I knew I had to give a gluten-free version a shot.

However, after my series of unsuccessful gluten-free baking endeavors over the last few months I had really low expectations for these muffins. Hence why there aren’t a lot of step-by-step pictures; I was feeling doubtful about the outcome and half heartedly took a few photos as I went, just in case.

So glad I did!

vegan gluten-free muffins

These muffins were so tasty. They are not overly sweet, which I really liked. I ended up eating three of them for breakfast and didn’t have that heavy feeling afterward that you often get when you eat butter laden pastries. Of course, you can always add more sugar to the batter if you prefer a sweeter muffin or use sweetened almond milk but I thought they were perfect just the way they came out. I did add a little earth balance to the last muffin I ate just to see how it would taste. Turns out, the earth balance makes it even better. I’m sure that’s a shock. Ha.

For strict vegans you can sub maple syrup for the brown sugar. I haven’t personally tried it but I’m guessing it will turn out well.

Blueberry Muffins (gluten-free, vegan)

2 tbsp flaxseed meal, mixed with 4 tbsp water

3/4 cup gf oat flour

1/4 cup almond meal

1 cup gluten-free AP flour

1 tsp baking powder

1 tsp baking soda

1 teaspoon salt

1/4 cup brown sugar (or maple syrup)

1/4 cup coconut oil, melted

2 bananas, mashed

1 tsp vanilla

1/4 cup non-dairy milk, I used unsweetened almond milk

1 tbsp apple cider vinegar

1 cup blueberries, I used frozen

————

Preheat the oven to 375.

In a small bowl add water to flaxseed meal. Let sit for a few minutes.

In a large mixing bowl, combine oat flour, almond meal, gluten-free AP flour, baking powder, baking soda and salt.

Once the flaxseed has formed a gel, add brown sugar, melted coconut oil, mashed bananas, vanilla, milk and apple cider vinegar to it. Stir until well incorporated.

dry and wet ingredients

Combine wet and dry ingredients. Mix in blueberries.

muffin batter

Once well mixed, grease a cupcake tin with cooking spray. Fill each cupcake hole about 3/4 of the way up.

blueberry muffins

Bake for 20 minutes or until a toothpick comes out cleanly.

Yields 12 muffins.

gluten free vegan blueberry muffins DSC_0053

Eat with a piping hot cup of coffee or tea for the perfect breakfast.

Enjoy and Exhale!