Tag: plant based baking

Health Benefits of Oat Bran: A Nutritional Powerhouse with muffin recipe

by stephsimply, posted in Recipes

“Oat bran, a by-product of oat grain processing, is a good source of soluble fibers: β-glucans that are linked to the reduction of cholesterol and to the prevention of cardiovascular diseases.”—Science Direct

Photo by Vie Studio on Pexels.com

Oat Bran Fad 🥄

Are you old enough to remember the oat bran craze of the late 1980? A 1991 Los Angeles Times article described the oat bran-craze as a short-lived obsession, which began in 1987 when several influential U.S. medical groups, such as the American Heart Association and the American College of Cardiology, started the Know Your Cholesterol campaign. Former president Ronald Reagan would later proclaim April 1988 as National Know Your Cholesterol Month.

 I was early in my career at that time, and I can recall one of my coworker’s transformation when his doctor ordered him to lower his cholesterol after suffering a mild heart attack in his mid-40s. He decided to eschew medication, and try the “eating healthier” route, which included eating oat bran every morning for breakfast. In addition to several dietary changes, he added walking and/or bike riding for 30+ minutes four to five times a week. His results were stunning. By the end of that school year, he looked like a different person. 

Award-winning Nutrition 🏆

The oat bran craze, like other dietary fads, lost its shine by the early 1990s; however, it is still certainly worthy of regular consumption and should probably have a star placed on the Nutritional Wall of Fame if there were one. Specifically, it is high in soluble fiber. When eaten, soluble fiber soaks up water like a sponge, creating a gel-like substance that can lower blood sugar levels, holds on to cholesterol and fat, and make stool easier to pass.  

In addition to being high in soluble fiber, oat bran is lower in carbs and calories than oatmeal.  Oat bran is also higher in nutrients such as protein, fiber, iron, thiamine, and magnesium to name a few. It contains high levels of antioxidants which ward off chronic disease, inflammation, and offers other health benefits. Additionally, oat bran may also help lower both blood pressure and cholesterol.  Plus, it is naturally gluten free. 

Easy addition ➕

Making oat bran a regular part of a healthy diet is easy to do. Eat it as a creamy, comforting, warm porridge-like cereal, or mix it up as you would your favorite overnight-oats recipe for a velvety breakfast delight in the morning. Oat bran can be a nutritional addition to smoothies. It can be an excellent addition to baked goods, such as quick breads, cakes, and muffins like the recipe I share here. Stir oat bran into your favorite yogurt, or add it to your favorite casseroles, meatballs, meatloaf, or burger recipes. 

TAsty Holiday Treat That benefits your Health ✨

Even though it is a long way from those late 1980s, regular consumption of oat bran can go a long way to benefiting your health. The recipe below is one easy way to level up your oat bran game. The muffins are tasty on their own, and they deliciously pair with a drizzle of honey or smear of melted butter alongside a warm cup of coffee or tea. They freeze well for quick grab and go convenience, which is important over the coming Thanksgiving holiday. Plus, there’s a slew of optional stir-in ingredients listed below, so you can personalize this recipe to fit your taste preferences.

From my home to yours, I wish you a healthy, happy, and wonderful Thanksgiving full of homemade goodness. 

Personalize this recipe with your choice of stir-in ingredients to take this recipe to the next level of flavor and health!

Healthy Holiday Pumpkin Oat Bran Muffins

Ingredients:

1 ½ cup oat bran

1 ½ cup oat flour (can replace with all-purpose flour or gluten free variation)

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

4 packets of your favorite sweetener

1 ½ teaspoon cinnamon

½ teaspoon ground ginger*

½ teaspoon ground nutmeg*

¼ teaspoon ground cloves*

⅛ teaspoon all-spice* 

2 eggs or “fleggs**” 

1 tablespoon apple cider vinegar

15 ounce can pure pumpkin puree 

½ cup apple sauce

½ cup pure maple syrup 

⅓ cup milk (dairy or nondairy)

2 teaspoons pure vanilla extract

Optional stir-ins: 1 cup chopped nuts and/or ½ cup blueberries, raisins, currants, chopped dates, dried cranberries, or chocolate chips

Notes: 

*Can replace ginger, nutmeg, cloves, & all-spice with 1 ½ teaspoon pumpkin pie spice

**To make two flax “eggs” or “flegg”: Stir together 2 tablespoons ground flaxseed + 5 tablespoons water and set in fridge for 5+ minutes before adding to recipe

Directions:

Preheat oven to 375 degrees

Be sure to set out eggs, if using, and maple syrup ahead of time to come to room temperature.

If replacing eggs with flaxseed “flegg” variation, combine ground flaxseed and water, and set in fridge for five minutes to thicken 

Meanwhile, combine dry ingredients (oat bran, flour, baking soda, baking powder, salt, and all of the spices) into large mixing bowl and set aside

Next, mix together wet ingredients

Pour wet ingredients into dry ingredients, but do not overmix

Gently fold in any additional stir-in ingredients, such as blueberries, nuts, chocolate chips, and/or dried fruit, if using

Divide evenly among 12 prepared muffin tins

Sprinkle with sparkling sugar or cinnamon, if desired

Bake 18-22 minutes or until a toothpick inserted in the center comes out clean

Cool five minutes before serving

Store uneaten muffins in an airtight container in the fridge for up to five days, or freeze for up to three months.

Aunt Patty’s overflowing-with-goodness pound cake

by stephsimply, posted in Recipes

“Pound cake is so named because its original recipe called for a pound of each of its four ingredients: sugar, eggs, flour, and butter.”–Britannica 

Pounds of Appreciation 👩‍🏫

When I was a very young child, my mom would bake pound cakes for my siblings’ and my elementary teachers during the holidays.  I honestly do not remember for how long she kept this tradition going, since there were four of us kids.  What I do recall is carrying the cake into my classroom with great pride.  It was a family favorite recipe, so I felt like I was giving a grand prize to my teachers–a whole cake. 

sweet tooth cravings 🦷

As a young adult, I asked my mom for the recipe, which is when I discovered it came from my Aunt Patty, my mom’s oldest brother’s wife.  It was one of those recipes I made a couple of times before it became relegated to my recipe basket filled with index cards of recipes seldom used.  However, strangely enough this summer, I got a hankering for pound cake, and I dug out the recipe.

As soon as I read it, I realized that the recipe was back when I was ignorant to my celiac diagnosis.  Now I know why my stomach hurt every time I ate it!  I decided to try to create a gluten-free version of it.  It was NOT easy.

overflowing with love 🥮

My first adaptation overflowed into the oven.  It was a mess!  The good news was that the remaining batter that fully baked in the pan tasted good, so I was on the right track.  After spending a good hour, and then some, cleaning the oven, I was back to the drawing board.

I did more research and visited three sites for whom I have found reliable baking information in the past.  These sites helped with adapting the ingredient amounts of Aunt Patty’s original recipe to a gluten-free version. Mama Know Gluten Free confirmed my addition of vinegar to the original recipe.  King Arthur’s website inspired the idea of making the cake more decadent by adding a glaze to the top.  Finally, Land O Lakes helped me get clear on the correct cake pan size. 

The taste of sweet success 🍰

Cool on a rack first

Once success was attained, I knew I had to channel my former inner-child and share this gluten-free variation of Aunt Patty’s pound cake recipe. I’ve noted several adaptations/modifications that anyone can choose to bake a pound cake that meets dietary needs and/or taste preferences.  My mom often baked hers with cocoa powder, but for my gluten-free variation, I have not yet tried it, but I do plan to try that in the near future.

The gift of homemade goodness 👩‍🍳

Drizzle with glaze if desired.

In the meantime, as the holiday season is now upon us, give yourself, or someone special, the gift of decadent simplicity that can result when you mix and bake flour, eggs, sugar, butter, and few other simple ingredients!  From my home to yours, I wish a healthy and happy holiday season filled with “overflowing” homemade goodness from the kitchen!

Pounds of Saucy Goodness 🍯

Drizzling with good taste

Serve it up! 🥮

Add some extra sauce, like this strawberry sauce.

Aunt Patty’s Pound Cake, with optional Brown Butter Glaze

gluten-free and plant-based variations included

 Ingredients

1 cup milk, or non-dairy alternative

1 tablespoon vinegar

2 sticks (1 cup) room temperature butter, or non-dairy alternative

½ cup shortening

1 ½  cups sugar 

½ cup brown sugar

5 eggs, room temperature, or egg-free replacement 

3 cups of all purpose flour, or gluten-free alternative

(⅓ cup cocoa, optional if desiring a subtle chocolate flavor)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tsp almond extract

1 tsp coconut extract 

(Can replace almond and coconut extract with 2 teaspoons vanilla extract)

Brown Butter Glaze, optional

Ingredients

4 tablespoons butter, cut into small pieces

¼ cup brown sugar

¼ cup confectioner sugar

½  teaspoons pure vanilla extract

1-2 tablespoons milk

Directions

*Note:  It takes 3-5 hours for butter and eggs to come to room temperature

Preheat oven to 350 degrees

Prepare 12” (14.5 cups) bundt or 10” (16 cups) angel cake (tube) pan

Add vinegar to milk, and set aside in fridge 

Cream together butter, shortening, and sugar until light and fluffy

Add in eggs, one at a time mixing well between each addition

Gradually add in flour, baking powder, baking soda, salt, cocoa (if using) alternately with milk

Mix in extract(s), but do not overmix batter

Pour batter into cake pan

Bake approximately 1 hour or until toothpick inserted in the center comes out clean

Allow cake to cool in pan 15 minutes before turning onto cooling rack to completely cool

Serve as is or with desired toppings such as fruit or ice cream; or top with glaze (see below)

Directions to make glaze:

Place cut up butter in pan over medium heat

Continually stir butter until you begin to see brown bits

Remove from heat and whisk in brown sugar until incorporated

Whisk in confectioner sugar and vanilla extract

Gradually whisk in milk, 1 tablespoon at a time, until glaze is smooth and sugar fully dissolves

Poke hole with toothpick in cracks and crevices of cake top, and drizzle glaze over top of cake.

Store cake at room temperature in an airtight container for 3-4 days.

Can also freeze for up to 6 months.

Each loaf makes approximately 10 slices

*Pound cake is great toasted in a skillet or oven with butter and sprinkled with brown sugar, cinnamon, and sugar.

*It is also excellent served warm with favorite toppings such as berries, cherries, sauces, whipped cream, and/or ice cream. 

Toast it up in oven with butter, Brown Sugar, and cinnamon

Double Dark Chocolate Muffins

by stephsimply, posted in Recipes

with gluten free and vegan options

“All you need is love.  But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz

Photo by Pixabay on Pexels.com

Dark Chocolate Love 🍫❤️

My love for dark chocolate is no secret.  Even as a kid, on the rare occasion, typically around Christmas, when those Hershey miniature chocolates were given as part of Christmas presents, I would trade my milk chocolate for the special dark bar.  Now, I know that bar is only made of about 45% dark chocolate, but at the time, it was the darkest chocolate for which I was aware.  

Back then, I didn’t eat dark chocolate because it was good for me–who knew in the 70s?  I just liked that bittersweet taste.  Plus, we rarely had candy as a kid, so eating a Hershey’s bar, even the miniature kind, was a real treat.  

As an adult, I still like the bittersweet taste of dark chocolate, but I had to learn to develop a healthy relationship with food, especially chocolate, and it wasn’t always easy.  Who doesn’t love good food, especially tasty sweets?  Over the decades, however, I have decided what our grandparents taught us was right all along.  Eat your fruits and vegetables first, but always save a little space for a sweet treat!

Make a batch and share the chocolate joy!

I don’t bake desserts weekly like my grandmother used to do, but I do enjoy baking when my time allows.  And, if I am baking something with dark chocolate in it, well, that’s all the more fun.

  My sister-in-law, Jacki, recently sent me a recipe she found in a Woman’s World magazine which is very similar to a variation I found on the website, It Doesn’t Taste Like Chicken. My recipe adaptation, listed below, is a hybrid of the two recipes based upon my own personal dietary needs as I have to eat gluten-free due to celiac disease, but I also choose to eat plant-based.  Therefore, feel free to adjust and tweak ingredients based upon your family’s preferences.

While I recognize, this recipe probably isn’t the most healthy choice for everyday, it does offer several benefits, making it a justifiable splurge.  First, there is oat flour, which is full of fiber, protein, vitamins, and nutrients, and it can help lower cholesterol.  Secondly, there is both cacao powder–an unprocessed version for cocoa powder, but you can always use cocoa powder–and dark chocolate chips, both of which contain magnesium, antioxidants, and flavonols.. The antioxidants can help lower cholesterol, and the flavonols offer numerous benefits such as supporting heart health, balancing the immune system, and boosting brain function to name a few of the benefits.  

Double the chocolate; double your pleasure!

Flexible and Adaptable REcipe 💜

Lastly, I forgo eggs and oil in baking when possible due to the fact that fats cause me reflux issues–and that’s no fun!  The cider vinegar makes a great egg replacement and helps the muffins rise.  Plus, you won’t even taste it once baked!  While the apple sauce retains the muffins’ moisture content without adding saturated fat.  

Even with all of these adaptations, please do not think I am saying this is an ultra-healthy breakfast recipe because oatmeal with fresh fruit, or avocado on whole grain toast, are probably healthier choices.  However, for a special weekend or holiday treat, or even as a dessert, these muffins are full of a rich chocolatey flavor and texture that is oh-so-yummy!  Serve them warm and drizzle your favorite topping over them or eat them plain.  These muffins freeze well–for up to three months in an airtight container–for future weekend treats, so you can be sure none of your muffins go to waste. 

From my home to yours, as always, I wish you (mostly) healthy, happy, and homemade fun!  Let me know what you think of these!

Make a batch and share the chocolate joy! 💖

Double Dark Chocolate Muffins

Ingredients:

1 ¼ cup oat flour (Can substitute all-purpose flour or gluten-free all purpose flour)

¾ sugar

½ cup cacao or cocoa powder 

2 teaspoons baking powder

1 teaspoon instant espresso powder, optional

½ teaspoon salt

1 cup favorite milk (I use plant-based)

½ cup applesauce (Can use equal amount of oil, if preferred)

2 tablespoons almond or peanut butter, melted 

1 tablespoon apple cider vinegar

¾ + ¼  cup dark chocolate chips (I used plant-based and gluten-free version)

Directions:

Preheat oven to 400 degrees

Line 12 muffin tins with cupcake cups

In large bowl, whisk together flour, sugar, cacao powder, baking powder, and salt

Melt peanut butter in microwave for 20-30 seconds

Fold in milk, applesauce, peanut butter, and vinegar

Stir in ¾ cup chocolate chips

Divide batter evenly among cups

Top cupcakes with remaining chocolate chips (I like to use mini chocolate chips on top.)

Bake 18-22 minutes or until toothpick inserted in center comes out clean

Allow to cool 10 or so minutes before serving

Makes 12 muffins which can be stored at cool room temperature for up to three days, or frozen in an airtight container for quick reheated treats

Feel free to dunk!

Sweet Summer Strawberry Cake

Featured by stephsimply, posted in Recipes

“Every cake has a story to tell.”–unknown

Sweet treat, strawberry cake

Family traditions🧑‍🍳

When I married into my husband’s family some thirty years ago, it was the merging of two families who enjoyed cooking, tried-and-true recipes, handed down from one generation to the next, typically accompanied by a story or two.  On my husband’s side, there were several excellent cooks, especially his mother, his sister, and her husband.  Whereas, in my own extended family, I grew up around three women–my grandmother, my mamaw, and my mom–who were great cooks in their own right.  Therefore, between the two families, there was a wealth of inspiration, ideas, and sources for recipes.  

To this day, many of those family recipes remain favorites.  However, since being diagnosed with celiac disease over ten years ago, I have been on a culinary quest to adapt many of those beloved recipes so that I can, forgive the pun, “have my cake and eat it too”! 

When I first saw my mother-in-law’s version of this recipe, I could help but notice the how thick and creamy the icing looked.

But First . . .🍰

The original Strawberry Cake recipe came from my mother-in-law, Colleen.  She and my grandmother were very similar when it came to their approach to cooking.  They both believed in the right to serve large portions, and both embraced the notion of going their own way instead of following recipes, step-by-step.  Therefore, when my grandmother, or Colleen, would share a written recipe, there was sure to be additional verbal directions and advice for best preparing the recipe.

Dressing it up with sprinkles and blueberries if desired.

Never shy away from making a recipe your own🥣

It is that familial cooking spirit of never shying away from the right to make a recipe uniquely your own that continues to inspire me. Gluten-free baking wasn’t a “thing” when Grandmother and Colleen were living, so if I want to still enjoy those cooking stories from my past, I have to forge my own cooking path.  Nonetheless, I think they would have enjoyed many of my modified recipes, including this one. 

Add some pomegranate arils, for a bit more color contrast!

The eyes have it first👀

I recall the first time I ate this cake at Colleen’s house.  It was a Sunday family dinner, and I immediately noticed this beautiful, thickly frosted pink cake.  Now, my grandmother taught, “Your eyes eat things before your mouth,” and from the first look at that cake until the last bite, my eyes and mouth were in agreement: the cake was every bit the tasty confection it looked to be.  

The icing is thick and rich

Make it Gluten-free if you want🥮

I am not sure if my recipe adaptation is on-par with Colleen’s, but I do know that my own family loved it.  In fact, my adult daughter, one who typically, and quickly, discerns if I have made something gluten-free, asked if the cake was really gluten-free because she could not taste the difference.  Even more telling was the fact that she told me she thought that it was my best gluten-free recipe to date, and I could “bake it for her anytime.”  

Homemade strawberry reduction takes a bit more time, but it is so worth the effort! And, the leftovers of this reduction can used as you would any other fruit sauce or jelly.

Strawberry Reduction🍓

In addition to making the recipe gluten-free, I eliminated strawberry gelatin as a main ingredient, and instead, I made a strawberry reduction with double the amount of strawberries the original recipe called for.  My variation is also dairy-free, as I used non-dairy milk and butter; however, I did use real eggs.  That said, if you need this recipe to be egg-free, there are plenty of egg-replacement products available.  

The cake is light and spongy.

Cupcake Crazy?🧁

I’ve included directions for baking cupcakes and several cake variations, so the recipe can be baked and assembled in a variety ways.  Additionally, any leftover strawberry reduction tastes terrific spread over toast, stirred into oatmeal, or added to a smoothie.  

From my Family to Yours🏠

From my home to yours, I hope this recipe allows you to create your own cake story and recipe lineage.  Who knows, maybe one day, your grandkids will make their own version of Strawberry Cake! 

Any way you slice it up, this strawberry cake is sure to please!

Strawberry Cake (or Cupcakes) 🍰

Ingredients

½  cup milk (plant-based, if desired)

2 teaspoons white or apple cider vinegar

1 package white or yellow cake mix (gluten free, if needed)

3 tablespoons all purpose flour (gluten free, if needed)

3 eggs or equivalent egg-replacement

⅓ cup oil, melted butter, or applesauce

½ water

1 teaspoon pure vanilla extract

1 ½ cup strawberry reduction, completely cooled (see below)

*Strawberry Reduction

Ingredients

2 pounds fresh or frozen strawberries (If frozen, be sure to thaw for at least 20 minutes)

4 tablespoons sugar

1 tablespoon lemon juice

Strawberry Buttercream Frosting

Ingredients

1 stick butter, softened (plant-based, if desired)

¼-½ cup strawberry reduction, depending upon how much flavor you want

1 teaspoon vanilla extract

⅛ teaspoon salt

4-6 cups confectioners sugar

Up to 4 tablespoons milk, if needed for creaminess

Directions

*Make Strawberry Reduction 12-24 hours+ in advance

Thaw and/or remove stems from strawberries, then cut in half

Puree strawberries, sugar, and lemon juice in food processor or blender

Pour into medium saucepan and bring to low boil over medium heat

Reduce heat, but continue to simmer over low heat for 30 or so minutes, stirring occasionally

Allow strawberries to reduce to texture similar to that of tomato sauce

Allow to cool, then store in an airtight container in the refrigerator until completely cooled and/or ready to use.

Make Cake or cupcakes

Add vinegar to milk, set in fridge for five minutes (making “buttermilk”)

Meanwhile, preheat oven to 350 degrees

Coat cake pan(s) with nonstick cooking spray or line muffin tins with parchment paper

In a large mixing bowl, stir together cake mix and flour

Beat in eggs, one at a time.

Then, stir in “buttermilk,” water, oil (or butter or applesauce), and vanilla extract.

Next, fold in strawberry reduction, scraping down the sides as needed

For cupcakes:  divide batter among cupcakes, using a greased ice cream scoop, if desired, filling cup ½ – ⅔  full

For cake:  pour batter into one 9 x 13 cake pan, a 10-cup bundt pan, or divide between two 8” or 9” inch round pans

Baking time:  Cupcakes = 20-25 minutes; 9 x 13 pan = 30-35 minutes; Bundt pan = 45-48 minutes; Two round pans = 30-35 minutes or until toothpick inserted in center comes out clean

Allow cake or cupcakes to cool completely before frosting (I even put mine in the refrigerator for a couple of hours before frosting.)

Make the Frosting

In a large bowl, cream butter, strawberry reduction, vanilla extract and salt

Add in confectioner sugar, one cup at a time, until icing is firm

Then, add in milk, one tablespoon at a time, whipping in between each addition until desired consistency is reached.

Pipe or spread over cake or cupcakes.

Decorate tops of cake or cupcakes with red, white, or pink sugar sprinkles or freshly sliced strawberries

Store in airtight container and refrigerate

Makes 24 cupcakes or 1 cake of your choosing

Green and White Enchilada Bake, featuring G-BOMBS, is a powerhouse of delicious nutrition

by stephsimply, posted in Recipes

“Remember the acronym G-BOMBS, which stands for Greens, Beans, Onions, Mushrooms, Berries and Seeds. These foods fuel your body with protective micronutrients and phytochemicals that support your immune defenses and have a wide range of health-promoting effects. And here’s a bonus: They’re delicious!”–Joel Fuhrman, M.D.

Photo by Min An on Pexels.com

Beginning in December, I spent 16 weeks preparing to run, walk, or even crawl a half-marathon.  For those who are natural distance runners, completing a half-marathon is no big deal. However, for someone like me, it was a challenge, but it was an overall positive experience.

While preparing for this half marathon, I was battling an injury–one that did not affect my running, per se, but one that will ultimately require surgery.  Therefore, I knew I wanted my nutrition to solidly support the recovery of my middle-aged body.  However, for the sake of full disclosure, I still indulged my penchant for dark chocolate on a daily basis!

Photo by Pixabay on Pexels.com

I read, and continue to rely upon, the most up-to-date nutritional studies out of respected research institutes such as Harvard, Northwestern University, Cleveland Clinic, Mayo Clinic and so forth.  Additionally, I read more popularized sources of research such as Michael Pollan and National Geographic author/researcher, Dan Buettner, and his study of Blue Zones, as well as a few other noted sources.  The point is, I don’t make my food choices lightly, especially since I must also balance out these choices with my celiac disease and food sensitivities while still consuming food that looks great and tastes even better.

For a whole slew of reasons, I rely on a whole food, plant based diet 90% of the time, and this recipe–that I created during my half-marathon preparation–is an example of this.  I want my meals to be alive with color, texture, and balanced flavor, with a bit of spice thrown in.
Additionally, I try to regularly consume GBOMBS, greens, beans, onions, mushrooms, berries, and seeds, for the most nutritional bang for my buck, and this recipe has four of the six of them.  (I typically eat berries and some form of seeds–flax, chia, or hemp hearts–during an earlier meal of the day.)

Photo by Vanessa Loring on Pexels.com

If you prefer to add meat, my recipe can accommodate your preference.  You could choose to replace the beans with chicken or seafood, or keep the beans, and add in meat.  Spices are optional, and I have made a note regarding why I add them.  I typically serve these enchiladas on a bed of leafy-greens and top them with a dollop of guacamole and chopped scallions.  However, you could serve them on top of rice, quinoa, or simply as they are.  Feel free to get a little frisky with the toppings of your choice!

Personal food choices are the N = 1. Therefore, I would never presume to tell anyone what they should or should not eat.  Nonetheless, I think most of us can agree, you can’t go wrong consuming a bit more veg.

From my home to yours, I hope you enjoy this recipe!

Ready to broil a bit.
Add your favorite toppings . . .
Serve it up on a bed of greens and/or grains and add more of your favorite toppings, such as guacamole.

Green and White Enchilada Bake

Ingredients:

½ cup vegetable broth or water

1 teaspoon minced garlic

1 cup chopped onion

½ cup chopped mushrooms, any type, optional 

½ cup chopped red, yellow, or orange bell pepper

2 teaspoons nutritional yeast (can substitute equal amounts of grated parmesan or chickpea flour)

½ teaspoon onion powder

¼ teaspoon crushed *red pepper, optional

¼ teaspoon *turmeric powder, optional 

Dash of *black pepper, optional

1 15 ounce can great northern beans, drained

1 4-ounce can green chiles

1 package low-sodium taco seasoning

8 ounces frozen spinach, thawed and drained

1 can green enchilada sauce

6-8 tortillas, depending upon size (I used gluten-free tortillas.)

2 cups shredded cheese, your choice (I used a vegan substitute for photos, but I’ve also gone without it.)

Directions:

Preheat the oven to 350 degrees.

Prepare a small casserole dish with nonstick cooking spray.

Chop onion and bell pepper, if using.

Heat a saucepan over medium heat.

Add minced garlic and broth, stir.

Add in onion and bell pepper, stir well.

Allow to simmer until vegetables begin to soften, about 3-5 minutes.

While vegetables are cooking, stir in nutritional yeast and onion powder 

If using crushed red pepper, turmeric powder, and dash of black pepper, stir those in as well.

Meanwhile, open, drain, and rinse the beans; stir into the simmering vegetable mixture.

Stir in green chiles and taco seasoning into the simmering vegetable and bean mixture, and allow it all to simmer for another 3-5 minutes, continuing to stir.

While the vegetable/bean mixture is simmering, stir in the spinach and allow it to simmer and wilt into the rest of the ingredients.

While vegetables are simmering, set up all tortillas, taco style, in the casserole dish.

Remove vegetables from heat; then, divide and fill tortillas with vegetable/bean mixture, folding down one side over the other, and using a toothpick, if needed, to keep closed.

If there is any remaining vegetable/bean mixture, pour over the tops of the closed tortillas.

Pour a can of green enchilada sauce over the closed tortillas.

Top with desired cheese, if using.

Bake, uncovered in the oven for approximately 25 minutes until sauce is bubbling at the edges.

Feel free to turn on the broiler for the last minute or two to brown the top of the casserole if desired.

Remove from the oven and allow to cool for 5-10 minutes before serving.

Makes 3-4 servings, two enchiladas per serving.

Top as desired.

Refrigerate any leftovers for up to 5 days.

*Note: Spices are a personal preference, so you choose if you want to add these ingredients.  Here’s why I do.

  • I use turmeric daily as an anti-inflammatory agent.  When cooking with tumeric, I pair with a dash of pepper as the pepper enhances the absorption of turmeric in the body by up to 2,000%.  Together both spices reduce inflammation and improve digestion.
  • I also regularly use crushed red pepper flakes and red pepper for its ingredient, capsaicin, which soothes stomach issues, boosts heart health, and fortifies the immune system.

Get into the holiday baking mood with Banana Strawberry Bread with optional chocolate chips–with gluten-free and vegan options

by stephsimply, posted in Recipes

“As long as you know how to bake, life is sure to be sweet!”–Unknown

One Sunday afternoon this past summer, I was talking with my Dad via phone as he now lives in Florida.  He shared that after church service, a fellow worshiper shared slices of homemade strawberry bread with others.  Listening to Dad, I decided to add “strawberry bread” to my list of writing/cooking ideas.  Of course, Dad was not surprised.

It took some trial and error, but I think I found the sweet spot.  Of course, when I bake, I am trying to meet unique dietary needs.  Selfishly, I prefer baking recipes that have the ability to be gluten free due to my celiac disease; however, I also like to find versatile ingredient scaffolding for those that can safely consume wheat.  Furthermore, I choose to eat plant-based; therefore, I also like to play with ingredients that offer that option as well.  Bottom line, however, if it tastes good and is easy to make, most people don’t care if it’s gluten-free and/or plant-based. 

Photo by solod_sha on Pexels.com

The recipe all came together after picking up a grocery order one day only to discover I was given extremely ripe, fully brown bananas instead of bright yellow.  Once I saw those bananas, I knew how I wanted to create my own version of strawberry bread.  I took further inspiration from The Big Man’s World website.  

Strawberries and bananas are complementary and commonly paired in many food items, such as drink mixes, smoothies, yogurts, fruit-cups, and so forth.  Additionally, bananas are one way to bake without eggs to bind ingredients together into a batter with a creamy texture and balanced moisture composition.  Furthermore, bananas add a subtle sweetness to baking recipes that tends to compliment many ingredients.  

Photo by Kimona on Pexels.com

When baking without eggs, I also add a tablespoon of vinegar.  This depression era egg replacement reacts with the baking soda to create carbon dioxide that helps baked goods rise as they bake.  Plus, vinegar overall improves bread texture, whether baking with or without eggs.

You may notice that I use date sugar in this recipe, although it can be replaced with your preferred form of sugar. Date sugar is considered less processed due to the fact that it is made from dried dates pulverized into a powder; therefore, it retains much of its fiber and nutrients.  That said, don’t be fooled, it is still sugar, and like any sweetener, it should be consumed in moderation.

If you like to bake for the holiday season, this bread will lend itself to potluck gatherings, as it can be made a day or two ahead of time.  It would also make a nice holiday gift or simply a fun weekend addition to brunch.  It stores well, becoming more moist with age. I have toasted leftover slices of it in my air-fryer and reheated it in the microwave–either way works.  Plus, you can substitute your favorite chopped nuts in lieu of the chocolate chips–I just happen to like chocolate!  It’s tasty plain or smeared with butter or cream cheese as my daughter and husband  do or with your favorite nut butter, as I like to do.

This recipe is versatile, using fresh or frozen fruit. (Hint: I save all over-ripe bananas–and even strawberries–in a freezer bag in my freezer and pull out what I need anytime I’m baking!) Notice all the ways I offer substitutions for the original ingredients I used, so that you can meet your own individual needs/taste preferences.  Sprinkle the top of the batter with crystallized or festive-colored sugar before baking if desired and find ways to make this recipe your own!

From my home to yours, here’s to holiday baking!

Banana Strawberry Bread with optional chocolate chips

 with gluten free and vegan options

Ingredients

2 cups oat flour, can replace with all-purpose or gluten free flour

1/2 cup date sugar, can replace with regular or brown sugar

¾ teaspoon baking soda

¼ teaspoon salt

1 ½ cup mashed banana (about 2 bananas)

1/4 cup applesauce, can replace with oil or melted butter

1 teaspoon vanilla extract

¼ cup milk, dairy or non-dairy work

1 tablespoon apple cider vinegar

½ + ¼  cup + sliced strawberries, frozen or fresh

¼  cup + 1 tablespoon chocolate chips, gluten free and/or vegan; 

(can replace chocolate chips with chopped nuts)

Directions

Preheat oven to 350 degrees

Prepare loaf by spraying with nonstick cooking spray

Mash banana and set aside

In a large mixing bowl, stir together dry ingredients

Make a well in the center of the dry ingredients

Stir in remaining ingredients, including banana, into the dry EXCEPT for strawberries and chocolate chips

Fold in ½ cup of sliced strawberries and ¼ cup of chocolate chips

Pour batter into loaf pan

Top with remaining strawberries and chocolate chips

Bake for 50-70 minutes or until a toothpick inserted in the center comes out clean

Cool in pan for 10 or so minutes, use spatula to gently lift out of the loaf pan.

Finish cooling on wire rack

Slice to serve.

Can be kept in an airtight container, once completely cooled, in the fridge for up to five days.

Can also be stored in a ziplock freezer bag and frozen for up to 3 months.

In a large bowl stir together dry ingredients and make a well in the center. Then set aside.
In a medium bowl, stir together wet ingredients.
Pour wet ingredients into the center of dry ingredients and mix with spoon until blended.
Finally, stir in sliced (or chopped, if preferred) strawberries and chocolate chips or nuts.
Bake in oven, and allow it to cool in pan at least 10 minutes before using a spatula to gently lift out loaf. Set loaf on cooling rack, and allow it to continue to cool.
Slice it up and eat it plain or with your favorite toppings, such as maple syrup, honey, nut butter, butter, or cream cheese to name a few.
Personally, I love nut butter smeared on a heated slice and allow the warmth of the bread to melt it.

Rice Krispie Air Fryer French Toast

by stephsimply, posted in Recipes

“What does the best man at a French wedding do?”

“Make French toast!”

“Why is the French Toast the best team in the baseball game?”

“Because they have the best batter!”

Rice Krispie french toast sticks with melted peanut butter. Gluten-free and vegan options available!

Okay, I’ll try to stop, but in my defense, it’s way past my breadtime as I write this. My mind is crumbling, but I am not toast yet. There are still some ideas left in me, although I think they may be a bit stale. Perhaps, I should settle down, wrap up in a blanket, get warm and toasty, and go to bed to stop all this syrupy humor!

In all seriousness, National French Toast Day is November 28, 2022.  So why write about it in October?  Because I began playing with this recipe in September to, well, toast my birthday! It took several incarnations to get the recipe right, and I wanted to give you, Dear Reader, ample time to experiment with this recipe before the big toasty day.

You say you haven’t heard of National French Toast day?  Well, you’re in good company because neither had I until recently.  How did this obscure holiday come to be?  Based upon my research, no one source seems to know.  However, I did learn some interesting facts about a sweet and savory dish that is a weekend favorite food for many.

Rice Krispie French toast sticks smeared with chocolate powdered peanut butter, topped with strawberries, mixed berries, and chocolate chips!

The origin of French toast is debatable.  One source dated it back to a collection of 4th or 5th century Latin recipes.  While another source dated this eggcellent dish back to sixteenth century Europe. Additionally, the French were historically known for reclaiming old, stale bread, dipping it in egg batter, and frying it up.

It’s been known under a wide variety of names such as, “poor knights pudding,” “pain perdu,” “eggy bread,” and “French fried bread” to name a few.  The name, “French toast,” according to one popular Maryland breakfast restaurant, first appeared in American print in 1871, in the Encyclopedia of American Food and Drink. Regardless of its origins, or name given to this recipe, most of us can agree, French toast is one delicious dish of tasty goodness.

There are many variations for making French toast, but the basic formula includes bread, dipped in batter, typically made out of eggs and milk, and fried in a pan.  Some recipes call for added seasonings such as vanilla and nutmeg, while others call for rich cream and egg yolks with a dash of cinnamon.  Other recipes insist on thick bread, while others aren’t as picky.  

While reading through numerous recipes for French toast, I saw variations in cooking methodology.  Some cooks swear by frying in oil, while others enthusiastically endorse butter.  There were several variations of baked French toast, and even recipes that call for frying up the batter-dipped bread, then dipping it again in the batter, and baking it up.  I even found several French toast casserole recipes that made my mouth water.

Rice Krispie French toast smeared with chocolate powdered peanut butter and topped with strawberries, blueberries, mango, and chocolate chips.

This recipe uses an airfryer, and it offers variations for those with Celiac disease like me (hence the use of gluten free bread and crispy rice cereal).  I personally made this plant based as well by using non-dairy milk and a plant based liquid egg replacement, but that is a highly personal choice that may not be your preference.  The point is, the recipe is flexible and can meet a wide variety of dietary needs.  Plus, using the airfryer, rather than a butter or oil, can be a healthier option for those needing to cut back on dietary fat.  That being said, this recipe can be prepared in the traditional frying manner with butter or oil.

The use of Rice Krispies was intentionally designed for fun; after all, I created this recipe in honor of my own birthday.  I personally loved the way it added extra texture, visual interest, and the taste did not detract from the overall flavor of the batter.  In fact, the cereal gave the recipe a fun and festive vibe that made my inner-child, who needed to be honored on her birthday, smile!

Rather than wait for National French Toast day, why not give this recipe a try?

From my home to yours, I toast to your health and cooking endeavors! 

Rice Krispie Airfryer French Toast sticks

with gluten free and vegan options

Ingredients:

3 large eggs or plant based equivalent

½ cup favorite milk, dairy or non-dairy

1 tablespoon maple syrup

½  teaspoon vanilla extract

¼  teaspoon nutmeg, optional

⅛ teaspoon salt

1 cup Rice Krispies 

4 slices of thicker bread, cut into “sticks” (gluten free if needed)

Directions:

In a small shallow pan, stir together egg, milk, maple syrup, vanilla extract, nutmeg (if using), and salt.  

On a separate plate or shallow dish, spread out Rice Krispies.

Dip bread into batter mixture.

Press battered bread into cereal twice, coating both sides.

Place battered and coated bread sticks into the airfryer, without overlapping, into a single layer.

Turn the airfryer on 375 degrees and cook for 7-8 minutes. 

Repeat the process, if needed, until all “sticks” are cooked.

Keep “sticks” warm until ready to serve.

Top with favorite toppings, syrups, spreads, and/or fruits.

Serve immediately. 

Serves 2.

Recipes can be doubled or tripled if needed.

Refrigerate leftovers for up to three days.

Cut your bread into “sticks”.

You’ll need a few basics to make this gluten and plant based if needed/desired.

First, dip bread into batter.
Next, pressed batter-dipped bread onto Rice Krispies.
Cook up in an air-fryer for 7-8 minutes, or until desired brownness and texture reached. Then add your favorite toppings and enjoy!

Chocolate Chip Muffins, gluten-free, plant-based options

by stephsimply, posted in Recipes

“Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat.  The lone, leftover banana.  Muddled and marred by dark brown spots, hiding its inner-sweetness.  Too mushy to eat, but perfect for baking.  But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips.  Hmm?  Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it?  Not sure if that would work, at least regarding taste.  Then, it hit me like a Monday morning: muffins!

Photo by Anton Uniqueton on Pexels.com

I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe.  Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.  

Speaking of vinegar . . . Why add it to baking?  Historically speaking, vinegar has been used in baking for centuries.  One such example was during the Great Depression when rations, such as eggs and butter, were limited.  One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy.  Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.  

Photo by Rosana Solis on Pexels.com

Regarding flours, you will notice that I chose a combination of two different types as well as oat bran.  This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat.  Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side.  Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats!  Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor.  Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference.  As long as the total amount of flour remains the same, most flours should be fine!

Photo by Polina Tankilevitch on Pexels.com

Finally, feel free to play around with the stir-ins.  There’s up to one cup total, so make the recipe yours.  Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth.  Make the recipe fit both your taste preferences and/or the ingredients you have on hand. 

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter.  Dip them in maple syrup–who says it’s for pancakes only?  Drizzle agave or honey over the tops.  Then again, eat ‘em plain–after all, they will be plenty moist! 

Customize this recipe, and make it work for you and yours!  Then, hit me up on social media, or send me an email, and let me know what variation worked for you!  In the meantime, enjoy procrastibaking! 🙂  

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy Awesomeness,  Rhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾  cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12. 

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups.  Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences.  Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.

You’ll need two bowls.
Mix your dry ingredients in one bowl.
Mash your banana well.
Stir in wet ingredients with banana.
Pour wet ingredients into dry and gently mix.
Be sure to preheat oven and prepare muffin tins. I prefer parchment liners.
Stir in those luscious chocolate chips.

Divide batter evenly and top with desired toppings. I added mini chocolate chips and white sugar.
Allow muffins to cool on a rack, but feel free to serve warm!

Enjoy the yummy results of procrastibaking!

Reese of Mind Donuts (gluten-free, egg-free, & dairy-free options)

by stephsimply, posted in Recipes

“Fresh popcorn is near impossible to resist, second only to fresh donuts.”–Shannon Wiersbitzky, What Flowers Remember 

For years, I watched with glazed eyes as others enjoyed donuts. 

“Donut go breaking my heart!” I would say to friends and family as they enjoyed their orbs of confectionary perfection. 

“Donut worry, be happy!” They would reply, driving me glazy as they handed me a gluten free granola bar. “It’s hole-some.”  While I donut want to be ungrateful for their thoughtfulness, a granola bar donut really have a hole of my taste buds.  

I donut have to circle around these orbs of deliciousness.

After years of circling around all of those boxes of glaziness, watching others enjoy those holesome spheres of sweetness, I declared to myself, “Donut let them kill your vibe, Steph!  You can simply create your own glaze-of-glory confection!

Away in the solitude of my home work space, feeling glazed and confused, I did what any self-respecting donut-deprived punster would do, scroll the internet for recipe inspiration.  I donut, I mean, would not, stop believin’ that I could create a glazy alternative–one that was as close to being as hole food as possible with gluten-free, plant based ingredients.  Donut tell me I can’t! 

Ooey-gooey peanut buttery goodness!!

Thus, my holesome quest began.  Since then, I have created recipes for Blueberry Lemon-drop donuts and Chocolate donuts with chocolate glaze.  So what makes this recipe different from the previous chocolate donut recipe?  This recipe comes with the reese of mind that the ingredients are all holesome AND has the added benefit of protein and oats. 

Well, maybe the chocolate chips and powdered sugar aren’t particularly as healthy as some of the other ingredients?  But holey-moley, donut judge me.  You can just glaze over that part! Besides I am fairly certain I sense reesent traces of confectioners sugar on your lips!

Enjoy this gluten-free, egg-free, dairy-free wonder without any worry of stomach upset!

While these donuts may not bring world reese, they may have your taste buds singing, “Hole me closer, tiny donut.”  May this recipe, or should I say, reese-ipe really get a hole of you, and may you love them a hole lot!

P. S. Reese and desist from blaming me for all of the bad puns, I may have eaten one too many drunkin’ donuts! 

Donut cry anymore when the donut box gets passed around, fellow celiacs. You can make your own!

Reese of Mind Donuts  (gluten-free, egg-free, & dairy-free options)

Donut Ingredients:

¾ cup oat flour (Can use regular oats and used food processor to make it flour)

1 serving chocolate protein powder (I use plant protein.) 

2 tablespoons cocoa powder

1 tablespoon ground flax seed

2-3 tablespoons sugar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup applesauce or yogurt

½ cup milk (I use plant based.)

1 tablespoon vinegar

1 teaspoon vanilla extract

Optional: ¼ cup chopped Reese’s pieces 

Glaze Ingredients:

1 tablespoon melted butter or coconut oil (I use plant based butter.)

3 tablespoon natural peanut butter, melted

½  teaspoon vanilla extract

¼ – ½ + cup powdered sugar

2+ tablespoons milk (I use plant based.) 

Batter will be thick, but easy to spoon into donut molds.

Donut Directions:

Preheat oven to 350 degrees and coat 6-donut pan with nonstick spray.

In a large bowl, combine dry ingredients (flour, protein powder, cocoa powder, flax seed, sugar, baking soda and salt) until well combined.

In a small bowl, whisk together wet ingredients (vinegar, applesauce, milk, and vanilla).

Fold wet ingredients into dry ingredients, being careful not to overmix–batter should look/feel thick.  If using chopped Reese’s pieces, gently stir them with wet ingredients.

Divide batter evenly among donut molds.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 5-10 minutes before turning over onto cooling rack.

They’re actually tasty without any glaze or chopped reese’s pieces stirred in and with less sugar! However, feel free to drizzle a bit of melted peanut butter on the top if you choose not to glaze!

Glaze Directions:

In a medium microwave safe bowl, combine butter (or oil) and peanut butter.

Warm in microwave until melted and smooth, stirring occasionally to incorporate.

Stir in vanilla and powdered sugar, stir to combine, adding more powdered sugar if desired.

Gradually stir in milk, 1 tablespoon at a time, until desired glaze consistency is achieved.

Using a spoon, drizzle glaze over cooled donuts.

Feel free to top donuts with chopped peanuts, mini chocolate chips, chocolate sprinkles, or crushed Reeses pieces.

Serve immediately.  Can be stored for up to a week in the refrigerator, or frozen for up to three months.

These are so easy to make. They will give you gluten-free reese of mind!

Gluten-free Apple Spice Muffins with Optional Walnut Topping

by stephsimply, posted in Recipes

“It’s unsettling to meet people who do not eat apples.”–Amiee Bender

Photo by Susanne Jutzeler on Pexels.com

I love apples.  From tart to sweet, from bright green to crimson red, and all shades in between, as long as it is a crisp, juicy orb of an apple, I’m ready to slice it up and eat it up.   Some of my favorite apples are Fuji, Granny Smith, Honeycrisp, Pink Crisp, and Pink Lady, to name a few, due to their crisp texture and bright taste.  Whether eaten alone, smeared with a bit of peanut or almond butter, or chopped and tossed in a salad, apples are a mainstay of my family’s refrigerator.

Fall, in our neck of the woods, is apple season.  Prices and selections of apples are at their prime. Additionally, new types of apples are marketed with more regularity, so this is the perfect time of year to explore new apple types.  In fact, it was only a few years ago that Honeycrisp was considered “new,” and now it is one of my favorite types of apples.

Photo by Laker on Pexels.com

I recall one of my friends, Jan, bringing a bag of sliced Honeycrisp apples to a Marshall University soccer game as a snack for our kids, who were both youth soccer players at the time, and the reason for our attendance at the game.  These were well before the days of MU’s Veterans Memorial Soccer Complex; nonetheless, we all enjoyed the game, and the kids loved those yummy apple slices.  Due to that experience, Honeycrisp apples entered into our family’s regular rotation of purchased apples.

Speaking of Jan, she and I were recently discussing Thanksgiving traditions and plans for this year.  Jan described a favorite spice cake with nuts and cream cheese frosting that her aunt made when she was younger.  As family lore often goes, this aunt shared her recipe at the request of numerous relatives, but all who made the recipe agreed that it never tasted as good as when the aunt made it.  Jan mused if the aunt had “accidentally” left off an ingredient.  (Which made me giggle because my sweet grandmother once confessed to doing that with one of her recipes!)

Photo by Visual Stories || Micheile on Pexels.com

Upon reflection of this story, and the added remembrance of our family’s introduction of Honeycrisp apples, that, a-hem, a seed of an idea was planted.  Could I create an apple-spice muffin recipe without cream cheese frosting–for which many in my family will be saddened, I’m certain, but with partial nuts? (Some like nuts, some do not.)  The answer is what follows below.

 My recipe is gluten-free, but if you do not have to consume a gluten free diet as I do, then feel free to use regular all-purpose flour.  Additionally, I kept the recipe plant-based and oil-free because it is easier on my sensitive digestive system.  That said, if that is not your preference, replace ½ cup of applesauce, with ⅓ cup oil or melted butter instead.  Additionally, 2 eggs can replace 2 “fleggs.”  Oh, and why vinegar? It makes the batter more acidic which, in the end, makes the muffins (or cake) fluffy, yet still moist.  

This recipe requires a bit more work than other recipes, but it is definitely worth the extra effort.  Your kitchen will be filled with autumnal aromas as the muffins bake.  Brew up a pot of coffee or your favorite tea, invite over a friend and/or family member, and swap stories while savoring these warm muffins.  You never know what your conversation could inspire, or conspire!

Gluten-free Apple Spice Muffins with Optional Walnut Topping

Ingredients:

Optional topping 

2 tablespoons butter (can substitute plant-based “butter”)

½ cup brown sugar

2 tablespoons of gluten-flour 

½ cup chopped walnuts

½ teaspoon cinnamon

⅛ teaspoon salt

Muffins

2 apples, peeled, cored, and chopped (I used Honeycrisp, but feel free to choose another type!)

1 ½ cup gluten free all-purpose flour (Can use regular all-purpose flour.)

1 cup gluten free old fashioned, rolled oats

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon allspice

½  teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup brown sugar

¼ cup sugar

½ cup apple sauce

2 fleggs* or eggs

½ cup milk (or plant based alternative) at room temperature

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees.

Line muffin pan with parchment paper

If using topping, mix it together first and set in the fridge while mixing batter.

*If using “flegg” instead of eggs, stir together 2 tablespoons of ground flaxseed with 6 tablespoons of water, and set aside in the fridge for 15-30 minutes.

In a large bowl, whisk together flour, oats, cinnamon, ginger, clove, nutmeg, baking powder, baking soda, and salt. Set aside.

In another large mixing bowl, combine brown sugar, sugar, applesauce, fleggs (or eggs), milk, vinegar, and vanilla.

Add in flour-spice mixture and mix the batter 1-2 minutes until the batter begins to thicken. 

Stir in apples.

Divide batter evenly among muffin cups.

Scatter with topping.

Tip: I cut the nut-topping recipe in half, and only topped half of the muffins.  On the half without nut topping, I sprinkled with cinnamon and sugar. Finally, you can skip the nut-topping altogether, and/or stir in ½ cup chopped walnuts into batter when adding in chopped apples.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow muffins to cool in a pan set on a wire rack.

Serve warm.

Store any uneaten muffins in a storage container/bag in the fridge or freezer for up to two months.

**Updated option: When baking for those who may not like nuts, or simply can’t have them either, eliminate the nuts from the optional topping, or divide all of the topping recipe in half add simply add 1/4 cup walnuts to one half, and leave the other half of the topping, nut-free.

Mix the dry ingredients.
Combine rest of ingredients.
Mix one-two minutes until batter thickens.
Stir in apples.
Gently mix together apples and batter. Then divide among muffin cups.
If desired, sprinkle optional walnut topping over tops of muffin batter before baking.