Tag Archives: recipe

sprouted cookies = win!

24 Jan

Okay, so technically quick bread was the winner of my sprouted wheat poll, but after considering it I thought I’d take cookies for a spin with this first batch. I really wanted something that would bake for a shorter amount of time to really showcase the flavor of the flour. The fresh flour has a sweet grassy fragrance that I was worried would bake out of it.

Plus, I now have an excuse to sprout more flour and give it a go with bread. 🙂

Giddy-Up Janes

These cookies can easily be made with white whole wheat or an all-purpose flour rather than the sprouted wheat. They are a sweet oatmeal cookie with a kiss of peanut butter. Plus chocolate, they are nomtastic!

1 1/4 cup sprouted wheat flour (or white whole wheat or all-purpose)
1/2 teas. baking soda
1/4 teas. cinnamon
1/4 teas. salt
1/2 cup margarine, room temperature
1 cup organic granulated sugar
1/4 cup natural peanut butter
1/2 teas. vanilla
1 cup quick cooking oats
1/2 cup chocolate chips

Preheat oven to 350. Line a baking sheet with parchment.

In a small bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl cream together the margarine and sugar. Add the peanut butter and vanilla mix well. Add the flour mixture to the margarine mixture and mix until incorporated. Add the oatmeal in two batches, adding the chocolate chips with the second batch. The dough might be loose, but should be moist.

For dough into tablespoon sized balls and place on 2 inches apart on baking sheet. Bake for 10 minutes, until cookies puff up a bit and look golden. Let cool on cooling rack for 5 minutes before moving from baking sheet to finish cooling on rack.

Yields: 2 dozen cookies

hello, 2011!

13 Jan

Wow, I’m finally getting to my first post of the new year. I can’t believe it’s 2011!

Every year I eager anticipate the holidays, to a bit of an extreme. I just love everything about the holiday time! The lights, the music, the food, family, wrapping presents… it’s just the best. Unfortunately, once the new year rolls around we’re just left with winter. Dreary, boring winter. Blah.

To counter the dark and the drizzle, here’s a healthy, hearty quick bread that is delicious and sure to perk up a wintery afternoon.

I’ve gotten really terrible with quinoa. Whenever I make it, there always seems to be some that’s left loitering around in my fridge with nothing to do. This quick bread uses some cooked quinoa to add protein and substance to this lightly-sweetened bread.



Cherry Almond Quinoa Bread

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup organic sugar
1 1/2 teas. baking powder
1/2 teas. baking soda
1/4 teas. salt
1 1/2 cups cooked, cooled quinoa
1 cup plus 2 tbsp. milk of choice
1/3 cup mild oil
1/2 teas. almond extract (optional)
1/4 teas. vanilla extract (increase if not using almond)
1/2 cup chopped almonds
1/2 cup dried cherries
1/4 cup chocolate chips

Preheat oven to 350. Lightly grease and flour a standard sized loaf pan.

In a small bowl combine the flours, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the quinoa, milk, oil and extracts. Add the dry ingredients to the wet in two batches until just mixed. Gently mix in the chopped almonds, cherries and chocolate chips.

Bake for 55-60 minutes until a toothpick comes out clean (no batter, but okay if crumbs stick to the toothpick). Let bread cool in pan, on a cooling rack, for 30 minutes before serving.

Yields: 10-12 slices

vegan fruitcake delight!

15 Dec

I couldn’t resist posting this fruitcake recipe. We never had fruitcake in my family when I was growing up, so I don’t have bad memories of it, but you can’t exist this time of year and not be familiar with the jokes that go along with fruitcake.

This fruitcake, however, is dense, moist and delicious and doesn’t take weeks to cure in the back of you pantry (yuck!). It’s quick and easy and can easily be adapted to meet your fruit cakey preferences (some darker sugar or alcohol, a spike of molasses, etc).

Ah, fruitcake. The butt of many a holiday joke. But no one will give you a hard time about this light cake, studded with dried fruit and nuts. They’ll be too busy stuffing their faces with it. This version is a bit less, um, brilliant than the traditional neon-candied cherries version, but you can feel free to substitute the dried fruit with those familiar favorites if you’d like. The added bonus is that these cakes don’t need to cure, so you don’t have to start working on them in October to enjoy their Yuletide cheer!

1 cup flour
2 tbsp. sugar
1/2 teas. baking powder
1/8 teas. salt
1/3 cup agave
1/2 cup orange juice OR 1/4 cup orange juice and 1/4 cup alcohol (rum or bandy) if going for the boozy taste
2 tbsp. apple sauce
2 tbsp. oil
1 teas. vanilla
1/2 cup chopped nuts of choice
1/2 cup chopped sweet dried fruit of choice (dates, figs, raisins, etc.)
1/2 cup chopped tart dried fruit of choice (apricots, candied orange peel, tart cherries, etc.)
1/3 cup alcohol (same as used in batter) or 1/3 cup apple cider

Preheat oven to 325. Lightly grease and flour 1 loaf pan or 4 mini loaf pans.

In a small bowl combine the flour, sugar, baking powder and salt. In a medium sized bowl, combine the agave, orange juice, 1/4 cup alcohol (if using), applesauce, oil and vanilla. Whisk until combined. Add the dry to the wet in batches, until well combined. Add the nuts and dried fruit and mix until just combined. Spread the batter into the prepared pan(s). For mini cakes, bake for 24-28 minutes and for a full loaf for 45-50 minutes, until lightly golden and a toothpick comes out clean.

Remove cake from oven and set on rack. While warm, poke cake randomly with toothpick to create pin holes. Slowly and evenly pour the remaining alcohol or apple cider over the cakes, a little at at time to allow it time to absorb. Let cakes cool in pan for 20 minutes before inverting and let finish cooling on the rack.

Store cakes wrapped up or in a sealed container in fridge.

black friday fuel

25 Nov

Or lay-on-the-couch-and-watch-TV-all-day fuel. Or Tofurky-coma-hangover-need-energy-to-tolerate-family-I-only-see-this-time-of-year fuel. Whatevs. It works in any scenario.

While you worry about the food for today, let me worry about the food for tomorrow. Use some of the leftover elements of Thanksgiving that will be lurking in your fridge, destined to mold (ah, we all have such good intentions, don’t we?), and turn them into a hearty, delicious post-Thanksgiving breakfast. Creamy yet chewy steel cut oats join forces with that last little scrap of pumpkin puree, some spices and maple syrup to make an ultimate breakfast. And with leftover cranberries on top? Ooh yeah, that’s what I’m talkin’ ’bout.

T-Day Oats

Serves 2

2 cups water
1/2 cup steel cut oats
1/4- 1/3 cup pumpkin puree (depending on taste)
2 tbsp. maple syrup
1/8 teas. pumpkin pie spice
1/8 teas cinnamon
cranberry sauce (optional)

In a pot, bring the water to a boil. Add the oats and lower the temperature to a simmer. Let cook until oats absorb most of the water, about 15 minutes. Add the pumpkin puree, maple syrup and spices and mix well. Let cook until oatmeal is bubbly and cooked to desired consistency.

Serve with a drizzle of maple syrup and some cranberry sauce, if using.