This recipe is what happens when I have two summer squash in the fridge about to go bad, and realize at 9:30 pm that I promised baked things at work tomorrow. And when I have no earth balance or non dairy milk left. Still turned out well!
Summer Squash Muffins
3 flax eggs (1 flax egg = 1 tb ground flax seed + 2 tb water, whisked to an egg-like consistency)
1 c sugar
1 c oil
2 ts vanilla
3 c flour
1 ts baking powder
2 ts cinnamon
1 ts nutmeg
2 c shredded squash
Preheat oven to 325 degrees. Whisk together flax eggs. In a small bowl, cream together sugar and oil. Mix in vanilla. Add flax eggs to the oil mixture. In a large bowl, mix together flour, baking powder, cinnamon, and nutmeg. Stir in wet ingredients. Add shredded squash. This makes a really thick batter - you might even have to use a hand mixer to evenly combine the ingredients. Once it's well combined, spoon into a lightly oiled muffin pan. Bake for about 30 minutes.
TIP: I don't like sweet muffins. But, if you're the kind of person who does like sweet muffins, you can add up to another cup of sugar to these bad boys. Seriously, just go for it.
Another TIP: Squash and brown sugar are awesome together. So why not exchange some of the white sugar for brown sugar? Try exchanging 1/2 c white sugar with 1/2 c packed brown sugar.
Last TIP: You can use this recipe for a squash loaf too! Just spoon the batter into a bread pan and bake for 45 minutes.
Tuesday, September 18, 2012
Monday, September 17, 2012
Coconut Flax Seed Cookies
Hello vegan and veloing friends! We're starting this blog to share our love for food and bicycles. Check back for recipes, nutrition tips for vegan athletes, and other celebrations of cycling, cooking, and baking.
To start off, here's a simple and tasty cookie recipe!
Coconut Flax Seed Cookies
Ingredients
3 tb ground flax seed
6 tb water
1 cup non-dairy butter (Earth balance is best)
3/4 c granulated sugar
3/4 c firmly packed brown sugar
2 ts vanilla extract
2 1/4 c unbleached all purpose flour
1 ts baking soda
1 ts salt
3/4 c shredded coconut
3/4 c whole golden flax seeds
With a hand beater, beat together ground flax seed and water until the mixture reaches the consistency of an egg (2 or 3 minutes). In a large bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract. Add the ground flax seed mixture and mix until combined. In a separate bowl, combine the flour, baking soda, and salt. Gradually combine the two mixtures, blending with the hand mixer until a dough is formed. Mix in the shredded coconut and golden flax seeds. Bake on lightly oiled baking sheet for 8 to 10 minutes at 375 degrees F. Depending on how big you made your cookies, you may have to leave them in the oven for a few minutes longer. Take them out when the cookies begin to brown.
TIP: Mixing 1 tb ground flax seed with 2 tb water is an easy and consistent egg replacer. Use 1 tb flax/2 tb water to replace 1 egg in any recipe. The best way to mix it is with an egg beater, but I've also used a fork. You want to beat the two until the mixture is smooth and thickens.
BONUS TIP: This recipe will make either large chewy cookies or smaller crunchy cookies depending on how big you scoop your dough! Leave larger cookies in for a few minutes longer and look for the center of the top to start to brown. If you want them chewy, don't let them brown too much.
Enjoy your tasty cookies and check back soon. Ride safe, vegan bike friends.
To start off, here's a simple and tasty cookie recipe!
Coconut Flax Seed Cookies
Ingredients
3 tb ground flax seed
6 tb water
1 cup non-dairy butter (Earth balance is best)
3/4 c granulated sugar
3/4 c firmly packed brown sugar
2 ts vanilla extract
2 1/4 c unbleached all purpose flour
1 ts baking soda
1 ts salt
3/4 c shredded coconut
3/4 c whole golden flax seeds
With a hand beater, beat together ground flax seed and water until the mixture reaches the consistency of an egg (2 or 3 minutes). In a large bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract. Add the ground flax seed mixture and mix until combined. In a separate bowl, combine the flour, baking soda, and salt. Gradually combine the two mixtures, blending with the hand mixer until a dough is formed. Mix in the shredded coconut and golden flax seeds. Bake on lightly oiled baking sheet for 8 to 10 minutes at 375 degrees F. Depending on how big you made your cookies, you may have to leave them in the oven for a few minutes longer. Take them out when the cookies begin to brown.
TIP: Mixing 1 tb ground flax seed with 2 tb water is an easy and consistent egg replacer. Use 1 tb flax/2 tb water to replace 1 egg in any recipe. The best way to mix it is with an egg beater, but I've also used a fork. You want to beat the two until the mixture is smooth and thickens.
BONUS TIP: This recipe will make either large chewy cookies or smaller crunchy cookies depending on how big you scoop your dough! Leave larger cookies in for a few minutes longer and look for the center of the top to start to brown. If you want them chewy, don't let them brown too much.
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