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JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 1 lemon, juiced
  • 1/2 c sparkling water

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

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Oatmeal Cookie Parfait

I probably should have called this – If You Don’t First Succeed Turn It into a Parfait. Remember, I mentioned I had to make a second batch of the Oatmeal Chocolate Chip Almond Butter Cookies.  They were too dry. They reminded me more of granola. Since they were granola like, I decided to make parfaits with them.

The cookies fit perfectly into a small mason jar. Then I layered some ingredients. These parfaits make the perfect portable snack. You can change it up with different kinds of fruit.

Layer in order of the ingredients.

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Serve. Eat. Enjoy.

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Pumpkin Streusel Muffins

I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.

These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.

Streusel:

Preheat oven to 350 degrees.

Mix together the streusel ingredients in a small bowl and set aside.

Dry Ingredients:

Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.

Wet Ingredients:

  • 1 c pumpkin puree
  • 2/3 c Date Paste
  • 1/4 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/4 c almond yogurt (I like Kite Hill)
  • 1/4 c almond milk, unsweetened, vanilla
  • 1 tsp vanilla extract

Add all the wet ingredients to a stand mixer and mix until they are well incorporated.

Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.

Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.

Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.

Bake for about 25-30 minutes.

Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.

Serve. Eat. Enjoy.

Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.

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Pumpkin Donuts with Chocolate Glaze – GFV

I had a partial can of pumpkin leftover from a recipe and I was in the mood to make donuts. Now we have Pumpkin Donuts with Chocolate Glaze. There are so many reasons why I like these donuts – Pumpkin, Chocolate, Baked, Easy, Delicious and they are GFV (Gluten-Free Vegan).

Another reason why I like these donuts is that they are stirred and baked in under 30 minutes. The hard part is waiting for them to cool down to dip in the Chocolate Glaze, but totally worth the wait.

Wet Ingredients:

  • 1/2 c pumpkin puree (from can)
  • 3/4 c Almond Milk unsweetened, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

Whisk together dry ingredients, until well combined.

Combine the dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into a donut pan.

Bake 15 minutes. Set aside to cool for at least 10 minutes before trying to unmold the donuts.

Chocolate Glaze:

  • 1/2 c chocolate chips, vegan
  • 3 tbsp Almond Milk, unsweetened, vanilla

Combine chocolate chips and almond milk. Melt chips over a double boiler or in microwave. If using microwave, melt chips at 30 second intervals and stir.

Dip donuts into chocolate glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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Apple-Cranberry Crumble – WFPB

I made this for an activity at church this last week. I revamped this recipe to make it not just vegan but WFPB. That means there are no refined sugars or oil. It came out so good, I could have ate the whole thing myself, but that would be selfish, so I shared.

This is the dessert to make if you want to impress others with your WFPB cooking. They will never know that it is good for them.

Filling:

  • 6-7 c apples, peeled, cored, chopped
  • water, as needed for sautéing apples
  • 1/2 c maple syrup
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 3 tbsp lemon juice
  • 2 tbsp cornstarch/arrowroot

In a large dutch oven sauté apples and cranberries over medium heat until apples are slightly softened. Add remaining filling ingredients and thoroughly stir until well incorporated. Transfer to a 9X13 baking dish.

Preheat oven to 375 degrees.

Topping:

Add pecans, dates and almond butter to a food processor. Process until dates and pecans are chopped and mixed with the almond butter.

In a large bowl add pecan mixture, oats, flour blend and spice blend. Mix thoroughly all the ingredients together. They should be coated with the pecan mixture.

Top the apple mixture with the pecan mixture and bake for about 40 minutes. The topping should be golden and the apple mixture should be bubbly. Let cool for about 10 minutes.

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Serve. Eat. Enjoy.

Note: Serve with your favorite topping. Whipped coconut cream, vanilla nice cream, etc.

Note: This would be a great breakfast – fruit, oats – Delicious.

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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Baked Pear-Pecan Oatmeal

Baked Oatmeal has become my favorite way to make oatmeal. It can be preassembled the night before and baked in the morning. It keeps well in the refrigerator and can be warmed up. It is great for breakfast, snack or a special treat.

There is a plethora of combinations that can be made to go together. This particular one has an autumn flavor profile. Delicious is the name for the Baked Pear-Pecan Oatmeal.

  • 1 1/2 c gf rolled oats
  • 1/2 c pecans, chopped
  • 2 c Bartlett pears, chopped (about 2 pears)
  • 1/2 c maple syrup
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 1 1/2 c almond milk, plain, unsweetened
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake for 30-40 minutes. The oats will  be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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Banana Donuts with Maple Glaze

I have a bunch of bananas that are past their edible on their own so I needed to come up with something to use them in. Most of them I will probably use for banana bread or muffins, but I want something else – Donuts.

In the spirit of fall being just around the corner I decided to do a maple glaze and add some fall spices. I may live in warm weather, but still love all the fall flavors.

Wet Ingredients:

  • 1 banana, mashed
  • 1/2 c almond milk, vanilla
  • 2 tbsp almond butter
  • 2 tbsp apple cider vinegar
  • 1 tsp pure vanilla extract

Stir all wet ingredients together, until well combined. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

  • 1 1/3c Gluten-Free All-Purpose Flour Blend
  • 1/2 tsp +1/8 tsp xanthan gum
  • 1/3 c maple sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 1/2 tsp Himalayan salt

Whisk together all the dry ingredients, until well combined.

Combine dry and wet ingredients together and stir.

Spoon batter into a Zip-top bag. Snip the corner and pipe batter into donut pan.

Bake 10-12 minutes. Set aside to cool for at least 5 minutes before trying to unmold the donuts.

Maple Glaze:

Combine all glaze ingredients and thoroughly stir.

Dip donuts into glaze. Twist donuts as you remove them from the glaze to prevent drips.

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Serve. Eat. Enjoy.

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Posted on 7 Comments

Baked Peach-Almond Oatmeal

A new way to make oatmeal. This oatmeal can be assembled in the evening and popped into the oven in the morning. This particular baked oatmeal is using in season peaches with the warming autumn spices of cinnamon, ginger and nutmeg. The house smells amazing.

By baking the oatmeal you are letting your oven do all the work. Now you do not have to stand over the stove stirring your oatmeal. Also, this is a mix together and bake kind of recipe.

  • 1 1/2 c gf rolled oats
  • 1/2 c almonds, sliced
  • 2 c peaches, pitted, chopped
  • 1/2 c maple syrup
  • 1 tsp cinnamon, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp Himalayan salt
  • 1 flax egg
  • 1 1/2 c almond milk
  • 3 tbsp applesauce

Preheat oven to 350 degrees.

Combine all ingredients into a large bowl. Stir until well incorporated. Pour into an 8×8 baking dish.

Bake until the oats are tender and the liquid thickens, 30-35 minutes.

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Note: gf = gluten free, and 1 flax egg = 1 tbsp ground flax seeds combined with 3 tbsp water