Monday, May 21, 2012

Protein Packed Breakfast Muffins (Gluten-free) Revised

After some feedback that the original recipe I posted for these muffins were turning out to wet, I've revised the recipe a little bit, and here's a better, dryer recipe. The most recent batch I made were with Hawaiian purple sweet potatoes, black berries, and cocoa nibs. Delish.

These muffins are perfect for breakfast. They are hearty and dense and pack enough of a protein punch to help keep you going for hours. Seriously- after one of these muffins, a cup of coffee and some vitamin d, I go outside and yell "Bring it on world!" (Okay, maybe I just face my morning full of energy with a smile... same difference)

1 3/4 cups almond meal
1/2 cup hazelnut meal
1/2 tsp salt
2 tsp baking powder
4Tbs ground flax seeds whisked with 12 Tbs warm water
1 cup mashed ripe banana
1 cup mashed sweet potato* (cooked)
1/4 cup olive oil

2 Tbs unsweetened cocoa nibs
2/3 cup raspberries, mashed**
If you are adding in optional ingredients (other than cocoa nibs), add in 1/2 cup ground hazelnut or 1/3 ground almond meal to counter the addition of wet ingredients.

Heat oven to 400 degrees F. Mash or use immersion blender (or beater/ electric mixer) to blend all the wet ingredients into a smooth batter. Mix the dry ingredients in a separate bowl, and then mix into the wet ingredients with a spoon. Scoop into a lined muffin tin (about 1/3 cup per tin). Bake for 25-35 minutes, or until batter has been cooked through. Eat, then conquer world.

*I have been using purple sweet potato (Okinawan potato) for muffins where I am using dark berries like blackberries or blueberries, as it gives the muffins a rich dark purple color, and orange sweet potatoes for red berries, pineapple and carrots as the muffins will be pink or orange.

**You can switch out the raspberries for any berry, or pineapple for sweeter muffins. For a savory muffin, substitute raspberries with shredded zucchini or carrot.

Thursday, May 10, 2012

Roasted Chickpeas

Better than popcorn, and growing more popular by the nano-second, these little treats pop in your mouth and explode with flavor (and the flavor combos are endless–sweet or savory, take your pick) and are super addictive. You'll be hard pressed not to eat a whole bowl in one sitting. I just did.

15 oz. cooked chickpeas
1 Tablespoon olive oil
2 teaspoons spices (I used Cajun seasoning, but you can use anything you like. Like I said, the possibilities are endless)

Preheat oven to 400 degrees F. Drain cooked chickpeas and pat dry with a towel. toss in olive oil and spices, and roast for 30-40 minutes, until chickpeas are crispy and no longer soft. Eat to your hearts content.

Tuesday, May 8, 2012

Zucchini Pie

This is a recipe my mom used to make in the summer to get rid of the zucchini that grew in our garden. I've adapted it, and it remains one of my favorite summer dishes.

3 1/2 cups diced or grated zucchini
1 chopped onion
1 chopped red bell pepper
1 cup baking mix (e.g. Bisquick or other such mix. I use gluten-free bisquick or Bob's red mill gluten-free baking flour. if using a standard flour, add 1 1/2 teaspoons of baking powder)
3/4 cup extra firm silken tofu, blended
1 tablespoon ground flax seeds whisked with 3 tablespoons warm water
1/2 cup vegetable oil
1/2 cup vegan "cheese" (I use Daiya cheddar shreds)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chipotle chili powder
1/8 teaspoon garlic powder
1 teaspoon Italian seasoning

Turn oven to 350 degrees (f). Mix tofu, flax seed mixture, oil, baking mix, and seasonings until smooth. Add remaining ingredients and stir until vegetables are evenly coated. pour into deep dish pie pan and cook for 30-40 minutes, until top is nicely browned and middle is cooked through.