Basic Babycakes -- gluten free, nut-free, and vegan

These are our go to little baby cakes at the moment. They are sweet and satisfying, and depending how you dress them up, can pass for villainous or virtuous. For a hallowe'en treat, I mixed in some chocolate chips, and put a mini pumpkin-flavoured marshmallow in the middle of each one -- which oozed out of some of them like a ghostly apparition. Gluten free, nut free, and vegan, these are a simple and delightful little treat. 

p.s.a. : also good with chocolate chips!!:

equipment needed:

muffin/cupcake cups
mixing bowl
mixing spoon
measuring cups
measuring spoons
oven


ingredients:

a)
1 cup millet flour
1 cup buckwheat flour
1/2 cup tapioca starch
2 tsp xanthan gum

b)
1/2 tsp sea salt
1/2 tsp tonka bean powder
1 tsp baking soda
1 tsp cream of tartar

c)
1 cup coconut sugar
1/4 cup coconut nectar
2 tbsp apple cider vinegar
1 tsp vanilla extract

d)
1/2 cup avocado oil (melted coconut oil is also great, but cakes made with coconut oil will be harder when they come out of the fridge, and will need some time to warm up)
1 1/2 cup water

e)
1 cup of chocolate chips (Optional)

f)
24 mini marshmallows (optional)

directions:

preheat the oven to 345 degrees
1. combine the ingredients from part d and set aside
2. in a bowl, mix the ingredients from a) and b) -- thoroughly combine
3. stir c) and d) together
4. mix the wet and dry ingredients together -- I like to use a whisk
5. stir in the chocolate chips
6. scoop  a little of the batter into the silicone cupcake cups. If using, put a mini marshmallow in the centre of each, and top with more batter. If not using mini marshmallows, just divide the batter evenly between 24 cups
7. bake at 345 for 30 to 35 minutes, or until the cupcakes feel springy and a little firm when pressed gently
8. when cool, remove from the silicone cups (if using) and store in an airtight container in the fridge


makes 24 small baby cakes

Double Chocolate Muffins -- gluten free, vegan, and awesome

I whipped these up on the spur of the moment when my husband and son needed a quick lunch to take with them.

The goal was to make these as nutritionally dense a possible, and super yummy.

These ticked all the boxes.

I combine black bean flour, cacao, shredded coconut,  tapioca flour, and oat bran. These may not be traditional flours, but each one brings something excellent to the flavour, texture, and nutritional punch of these muffins. Because they are wheat and gluten free, as well as nut free, they are a pretty safe bet for an on-the-go snack.

Bonus: they mixed up in just a few minutes, so they were into and out of the oven in a hurry.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
muffin tray or silicone muffin cups and baking sheet
oven


ingredients:

a)
1/4 cup black bean flour
1/4 cup raw cacao powder
1/2 cup tapioca flour
3/4 cup coconut sugar
1 cup shredded coconut
1 cup oat bran

b)
1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp tonka bean powder (Optional)
1 tsp baking soda
1 tsp cream of tartar

c)
1/4 cup avocado oil
1 cup water
1 tbsp apple cider vinegar

d)
1/2 cup chocolate chips


directions:

preheat the oven to 345

1. combine the ingredients from a) and b) in a bowl, and mix really well.
2. add the ingredients from c) and combine. I like to use a whisk!
3. stir in the chocolate chips (d)
4. scoop the batter into 12 muffin cups
5. bake at 345 for 35 minutes
6. cool and remove from tray/cups
7. store in the fridge in an airtight container

easy peasy chocolate chocolate chip muffins *

The virtue of these muffins is that they mix up really quickly, and bake in 30 minutes. Sometimes I'm game for elaborate play in the kitchen, but much of the time I want to get in and get out, because there are too many other things that also need doing. So, yesterday, to that end, I devised some lovely little muffins that mix up quick and bake up nicely.

The fellas very enthusiastically gave these top marks, but they are both a big fan of the darker chocolates in life's beautiful cornucopia of chocolate.

equipment needed:
mixing bowl
mixing spoon/whisk
measuring cups
measuring spoon
muffin cups (I like the silicone ones)
muffin tray (if using paper liners) or baking sheet
oven


ingredients:

a)
1 1/2 cup kamut flour
1/2 cup tapioca starch
1 cup shredded coconut

b)
1/2 cup cacao
1 cup coconut sugar
1/4 cup date sugar

c)
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract

d)
1/4 cup coconut oil
1 cup hot water
1 cup cold water
1 tbsp apple cider vinegar


e)1 cup fair trade chocolate chips



directions:

preheat the oven to 345

1. combine the coconut oil and warm water from d) and set aside until fully melted
2. mix together the items from a) b) and c) until very well combined
3. mix together the cold water and apple cider vinegar, then add all the ingredients from part d) to the dry ingredients.
4. whisk or stir well
5. mix in the chocolate chips
6. scoop into 24 muffin cups
7. bake at 345 for 30 minutes

Chocolate Chip Muffins -- vegan and adorable

This is what passes as simple for me. Simple means the way it tastes usually, instead of how few ingredients there are. I realize I could have used one type of flour instead of 4. But each plays a role in the texture. Scotch oats keep it moist. Tapioca gives it spring and bounce. Millet gives it a lovely delicate texture. Kamut gives it body and resilience. Plus each one is good for you and adds its own stamp to the pleasant flavour profile. Try 'em, and you'll see what I mean.

equipment needed:
muffin cups -- I prefer the silicone kind that are reusable (I've had mine for a decade)
muffin pan or baking sheets (the silicone cups don't need a muffin tray)
mixing bowl
mixing spoon
whisk
measuring cup
measuring spoons
oven


ingredients:

a)
1 cup warm water + 1/4 cup coconut oil
1 cup cold water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup coconut sugar

b)
1/2 tsp sea salt
1 tsp baking soda
1/2 cup tapioca starch
1/2 cup millet flour
1 1/2 cup kamut flour
1 cup scotch oatmeal

c)
1 cup chocolate  chips


directions:
preheat the oven to 345

1. combine the warm water and coconut oil and let the oil melt
2. add the rest of the ingredients from a) and whisk together
3. add the ingredients from b) and whisk them in
4. stir in the chocolate chips
5. scoop into muffin cups and bake at 345 for 20 minutes

makes about 24 muffins
I like to give them space so prefer to bake the muffin cups spread out over 2 baking sheets

Buckwheat Muffins with Hemp hearts and Ginger **

Buckwheat is one of those tricky flours. The texture makes  for spongey, cohesive baked goods, but the flavour can be strident with certain other flavours. Cinnamon and buckwheat are not a harmonious combination for me. However, vanilla and maple can make buckwheat purr.

Here I was inspired to add a hint of ginger to the mix, and I find it pleasing. We've done these muffins without the ginger, and they are exceptionally yummy. Definitely one of our favourites.

These muffins have just a handful of ingredients, mix up in about 5 minutes, and bake in 30. Definitely an easy recipe to make. The part that takes the longest is scooping the batter into the muffin cups.

equipment needed:
mixing bowl
measuring cups
measuring spoons
mixing spoon
muffin cups (I use silicone muffin cups on a rectangular baking sheet)
oven


ingredients:

a)
1 cup coconut sugar
2 cups buckwheat flour
1/2 cup tapioca starch

b)
1/2 tsp sea salt
1 tsp ground ginger
1 tsp baking soda

c)
2 cups water
1 tsp vanilla extract
2 tbsp apple cider vinegar

d)
1 cup hemp hearts


1. combine dry ingredients (a and b)
2. add water, vanilla and vinegar, and whisk
3. add hemp hearts
4. scoop into 24 muffin cups
5. bake at 345 for 30 minutes

muffins -- plain-Jane oatmeal muffins

 Sometimes plain and simple is just what you need. These muffins combine the simple pleasing goodness of oatmeal with the powerful nutritious punch of hemp hearts. Lightly sweet and uncomplicated, these muffins are great for everybody. They mix up in about 10 minutes, and bake in 20. And just like the plain-Jane of apocryphal fame, you may realize that uncomplicated and reliable may not be so plain after all.

equipment needed:
oven
mixing bowl
measuring cups
measuring spoons
whisk
spoon
24 muffin cups (I use silicone muffin cups on a baking sheet)


ingredients:

a)
1 cup hot water + 1/4 cup coconut oil

b)
1 cup cold water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup coconut sugar

c)
1/2 tsp sea salt
1 cup oat bran
1/2 cup tapioca starch
1 1/2 cup kamut flour
1 cup large oat flakes
1 tsp baking soda

d)
1/2 cup hemp hearts


directions:

1. preheat the oven to 345
2. mix together the hot water and coconut oil
3. when the oil is melted, add all of b)
4. whisk in the ingredients from c) in the order listed
5. stir in the hemp hearts
6. scoop the batter into 24 muffin cups
7. bake for 20 minutes at 345
8. cool, and store in an airtight container (in the fridge)

plain simple muffins -- vegan, gluten free, and wholesome

School muffins. School muffins with raisins. No nuts. No grains. No nonsense. Vegan!!

These little cuties are simple to make, and have such a simple, pleasing taste. Comforting.

The batter is made of such goodness as chickpea flour and sunflower seed flour

equipment needed:
mixing bowl
measuring spoons
measuring cups
mixing spoon
seed grinder
silicone muffin cups and baking sheet or muffin pan and liners


ingredients:

1 cup coconut sugar
1 1/2 cup chickpea flour
1/4 cup ground chia seed
1 cup ground sunflower seeds
1/2 cup tapioca starch

1/2 tsp sea salt
1 tsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp baking soda
2 tsp cream of tartar



1 1/2 cups hot water
1/4 cup coconut oil

1 cup raisins (or chocolate chips)


directions:

1. in a bowl: put all the ingredients except water, coconut oil, and raisins
2. mix well until completely combined
3. in a separate mixing bowl, combine the hot water and coconut oil, and let it melt
4. mix the wet and dry ingredients together
5. finally, stir in the raisins
6. scoop into 24 small prepared muffin cups
7. bake at 345 for 30 minutes

Magic Chocolate Monkey Muffins revised

Every now and then it happens. I buy bananas and my husband buys bananas and then there are just too many bananas to eat before they go rogue. And when a good banana goes rogue, there is nothing to be done for it but to make it into something baked and delicious. In this case, I felt a little chocolate was in order. Don't know why. Just did. These little vegan goodies combine the amazing body-fueling properties of hemp hearts, sunflower seeds, chia seeds, and chickpea flour with the pre-biotic goodness and baked good-springiness of tapioca starch. Sweetened with the very overripe bananas and some coconut sugar, these little cuties are a delicious, satisfying treat. We favour krisda chocolate chips which are stevia sweetened for much of our diurnal baking. If you've never used them, check 'em out. They taste pretty darn good. For chocolate chips, that is. They taste nothing like good quality belgian chocolate, but then I've never met a regular chocolate chip that did.

So, if you are looking for a terrific lunch box addition, these little muffins are nut free, dairy free, vegan, gluten-free, and super yummy. Let me know what you think!


Also, huge shout out to Victoria Whole Foods on Gerrard near Coxwell, for they give away their over-ripe unsaleable bananas rather than seeing them go to waste. This episode of yummy yummy in my tummy is partly possible due to their kind sponsorship in the form of mushy brown bananas. xoxo

ingredients:

1/2 cup hemp hearts, finely ground
1/4 cup chia seeds, finely ground
1/2 cup ground sunflower seeds
1/2 cup cacao powder
1 cup coconut sugar
1/2 cup tapioca starch
1 cup chickpea flour

1 tsp baking soda
2 tsp cream of tartar
1/2 tsp sea salt
1/2 tsp ground vanilla bean

1 1/2 cups mashed bananas -- approx 4 very ripe
3/4 cup warm water + 4 tbsp coconut oil

1 cup chocolate chips


equipment needed:

1. measuring cups
2. measuring spoons
3. mixing bowl
4. silicone muffin cups or papaer muffin tray liners
5. cookie sheet or muffin tray
6. seed grinder


directions:

1. preheat the oven to 345
2. in a bowl, combine the ground hemp hearts, ground chia seeds, ground sunflower seeds, cacao, tapioca starch, chickpea flour, sea salt, baking soda, cream of tartar and ground vanilla bean. Mix until it is very homogeneous
3. in a separate bowl, mash your bananas
4. in a separate bowl, combine the warm water (not hot) and coconut oil, and let the oil melt
5. add the banana, water and coconut oil to the dry ingredients, and mix well
6. when the batter is beautifully mixed, add in the chocolate chips and mix well
7. scoop the batter into 24 small muffin cups. If you are using silicone, you can bake them standing up on a cookie tray. Or line 24 muffin cups with muffin papers in a muffin baking tray, and divide the batter evenly.
8. bake at 345 for 30 minutes
9. remove from the oven, and allow to cool before removing from the tray or silicone muffin cups

Sunflower Seed and Raisin Muffins -- morning glory breakfast muffins?

Lunch-box, smunch-box. Yeah, you heard me. Smunch-box. As in: stuff it. Stuff it in your smunch-box. Which is exactly what I did with these little bites. Lunch box muffins that will energize your ankle biter. Pea protein, hemp hearts, chia seeds, and sunflower seeds give these muffins a powerful punch. Keep your energy up, and your blood sugar stable, and taste great. Tall order, but we filled it. So go ahead and stuff it in your smunch-box. You'll be glad you did.

3 cups water  (2 cups??)
1 cup coconut sugar

1/2 tsp sea salt
3 tsp cinnamon
1 tsp ginger

1 cup finely ground hemp hearts
1/4 cup finely ground chia seeds

1 cup ground sunflower seeds
1/2 cup pea protein powder
1 tsp baking soda


1 cup raisins
1 cup whole sunflower seeds


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. scoop the batter into prepared muffin cups
4. bake at 345 for 60 to 90 minutes
5. remove from muffin cups when cool

Chocolate Muffins -- vegan, gluten free, grain free, sugar free, high protein muffins, safe for school!

So, these got made today. And they will find their way into Zephyr's lunch box tomorrow. The are not too sweet, but taste great. I threw in some pea protein, which is a high quality, easily digestible vegan protein. I got it recently because I'd been feeling like I was losing ground, strength wise, so I though maybe a little extra something would help me gain back and move forward. Anyway, it has been finding its way into my son's porridge in the morning, as well as into various meals I prepare for myself. And today, it found its way into these. I also threw in a small quantity of Krisda chocolate chips. Which taste pretty good in baked goods but are sweetened with stevia instead of sugar. So, I don't mind my child eating them at lunch. Coconut sugar is low on the glycemic index, and the combination of seeds and protein in these will help maintain stable energy and blood sugar for ages. And, they taste pretty nice. We all enjoyed one after dinner, and there were definitely no complaints.

ingredients:

1/4 cup coconut oil

1 coconut sugar

3 cups hot water

1 tbsp vanilla extract

1/2 cup raw cacao
1/4 cup pea protein powder 

1 tbsp ground vanilla bean

3/4 tsp sea salt

2 tbsp arrowroot powder
1/2 tsp xanthan gum


1 cup hemp hemp hearts, ground

1/4 cup ground chia seeds

2 cups ground sunflower seeds


1 tsp baking soda

1/2 cup krisda chocolate chips

directions:

1. combine all ingredients except sunflower seed flour and baking soda, and then mix with a hand blender.

2. mix in the sunflower seed flour and the baking soda
3. mix in the krisda chocolate chips
4. scoop into 24 prepared muffin cups

5. bake at 345 for 60 minutes

makes 24 delicious small muffins

Fancy Maple Pecan Muffins -- version 2.

So, now I've made a second version of this nut filled treasure trove of abject yumminess. The first was sweetened entirely by maple syrup. This second gives up half of its maple-y goodness for a helping of coconut sugar. The result. Fantabulous. No deliciousness is sacrificed, and the second batch was devoured with ferocity and joy by all who came in contact with them. I took a couple of dozen to a lunch, and the crumbs were fought over, to put it succinctly.

ingredients:

1/4 cup coconut oil

2 1/2 cups water

1/2 cup maple syrup
1/2 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
1 tbsp vanilla extract
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon

1/4 cup ground chia seeds
2 tbsp arrowroot flour

2 cups almond flour
1 tsp baking soda
1/2 cup coconut flour

1/2 cup pecans -- little pieces

pecan half to put on top of each one
coconut sugar to sprinkle on top of each one



directions:

1. combine ingrediens in the order listed
2. scoop into muffin cups
3. bake at 345 for 60 minutes

Raisin spice muffins

School starts in a few days. And that means school lunches. And that means: No. Nuts.  No ifs ands or buts.

Enter: sunflower seed flour. Finely ground raw sunflower seeds make a beautiful flour. Soft, delicate, powdery. The flavour is not over powering, so works well in baked good.

These little spice muffins are full of raisins and deliciousness.

ingredients:

3 cups water

1 cup coconut sugar
1 tbsp apple cider vinegar

1/2 tsp sea salt
1 tbsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp ginger

1/4 cup ground chia seeds
2 tbsp arrowroot flour

2 cups sunflower seed flour
1 tsp baking soda
1/2 cup coconut flour

1 cup raisins

a few tsp coconut sugar to sprinkle on top.





directions:

1. combine ingrediens in the order listed
2. scoop into muffin cups
3. sprinkle the top with coconut sugar (scant) if desired

4. bake at 345 for 60 minutes

Banana muffins -- gluten free, grain free, sugar free, vegan, and delicious

Okay, so these are amazing. If you like banana. The GENEROUS sprinkling of coconut sugar on top gives a wonderful coating when fresh from the oven. My husband and son have loved every bite they've eaten (I've made batches for the past two weeks), and the recipe is fool-proof. Awesome vegan gluten free goodness. They've been enjoying them with our vanilla date ice cream.

ingredients:

2 cups very ripe banana


1 cup water
4 tbsp coconut oil
1 tbsp lemon juice
2 tbsp vanilla extract

4 tbsp ground chia seeds
1/2 cup coconut sugar



1/2  tsp sea salt
1 tsp ceylon cinnamon

2 cups almond flour
1 tsp baking soda

2 to 4 tbsp coconut flour

coconut sugar to sprinkle on top

directions:

1. puree the bananas

2. mix in water, melted coconut oil, lemon juice, and vanilla

3. stir in the ground chia

4. add the coconut sugar

5. stir in the salt and cinnamon

6. add the almond flour

7. mix in the baking soda

8. stir in the coconut flour

9. scoop into muffin cups -- I used 24 small ones

10. sprinkle coconut sugar on top

11. bake at 345 for 45 minutes

The Perfect Chocolate Muffin -- vegan, gluten free, sugar free, nut free, and AMAZING

A few little tweaks here. No flax this time. Only chia. Some people (who shall remain nameless) seem to be sensitive to flax. As in it doesn't agree with their digestive system. These are a powerhouse of superfoods and gorgeous ingredients. And remarkable for what they don't have. No dairy. No eggs. No refined sugar. No gluten. No nuts. No grains. 

These are a great snack -- full of reliable and body-friendly energy sources. Give 'em a try. You won't regret it. The are "delicious". I put the word delicious in quotations because that was a quote from one of my two main muffin tasters.

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1/2 cup coconut sugar
1/2 cup date sugar

2 cups hot water

1 tbsp vanilla extract
1 tbsp apple cider vinegar

1 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/2 tsp stevia powder
2 tbsp carob powder

4 tsp egg replacer + 1 cup water

1 cup shredded coconut -- ground fine
1/2 cup hemp hemp hearts, ground

1/2 cup ground chia seeds

1/2 cup ground pumpkin seeds
1/2 cup ground sunflower seeds

2 tbsp coconut flour
1/2 tsp baking soda

directions:

1. combine the coconut oil, and hot water. Let sit for 10 minutes. 

2. add the cacao, carob, vanilla, salt, stevia, hemp seeds, shredded coconut, and mix

3. add the egg replacer mixture

4. stir in the ground chia seeds, ground sunflower seeds, ground pumpkin seeds, followed finally by the coconut flour. Then add the baking soda

5. scoop into prepare muffin cups and bake at 345 for 60 minutes

makes 24 amazing muffins. Amazing.

Apple and Cranberry Almond Flour Muffins -- vegan, gluten free, sugar free, fancy

ingredients:

1/4  cup coconut oil
1 1/2 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup flax meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
1/2  tsp sea salt
1/4 cup chia meal

1/2 tsp baking soda

2 cups almond flour


1 cup chopped apple
1/2 cup dried cranberries
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 60 minutes

Simple Blueberry Muffins -- vegan, nut free, basic

ingredients:

1/2  cup coconut oil
1 1/2 cup boiling water
2 tbsp lemon juice
1 tbsp vanilla extract

2 tsp egg replacer mixed with 1/2 cup water

1/2 cup raw agave


1/2  tsp sea salt
1/2 tsp baking soda

2 cups kamut flour


2 cups frozen blueberries



directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the blueberries
4. scoop into 24 prepared muffin cups
5. bake at 345 for 25 minutes

Sunday Morning Apple Cinnamon Muffins -- sugar free, nut free

The world is slick and covered in ice -- beautiful and treacherous -- so I decided to stay in this morning and bake muffins. We were lucky enough not to lose power.

My two favourite muffin tasters declared these delicious.

I like the look of them sprinkled with a little coconut sugar before baking -- shiny and gorgeous. These will not stick around for long.

ingredients:

1/2  cup coconut oil
1 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup chia meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
3/8  tsp sea salt
1/2 tsp baking soda

1 cup kamut flour


1 cup chopped apple
1/2 cup raisins
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 30 minutes