Posts Tagged With: cinnamon

Vegan Month of Food, Day 1: Breakfast Bars

Growing up, one of my favourite treats was something our friend Ruth often made: raspberry bars. You press in half the dough to make a crust on the bottom, spread jam over it, and then crumble the rest of the dough over the jam. It was sickeningly, deliciously sweet – so much so that I recall my mom only making them maybe twice. I still use that recipe, and sometime I plan to post it, but here I’ve made some adaptations to it to make it healthier and suitable for a breakfast item.

brekkerbars

Crust/topping:
1 c pumpkin puree
1/2 c brown sugar
1 c whole wheat flour
1/2 c white flour
1 tsp salt
1/2 tsp baking soda
1 1/4 c oatmeal
1/4 c unsweetened cocoanut flakes
1/2 c chopped walnuts (reserve for topping)

Filling:
2 cups mashed fresh fruit (such as blackberries, peaches, raspberries, strawberries)
1/2 tsp cinnamon

Cream pumpkin and sugar. In a separate bowl, combine dry ingredients, then add to pumpkin mixture. Mix well.

Press roughly half of the crumb mixture into greased 13×9 pan, using a spoon or your hands. It will be somewhere in the neighbourhood of 1/4 or 1/2″ thick.

Spread fruit filling. It may appear runny, but that’s okay.

Sprinkle with remaining crumb mixture and walnuts. Bake at 400 for 20-25 minutes.

Cool. Cut into bars.

googoohappy

Yes, she’s 3 and a half and still sitting in a booster on the floor for meals.

Or don’t cool and cut into bars anyway, which is what we did. GooGoo ate two ample pieces. Mr Pine Nut said they were good. I wasn’t sure about them at first bite, but as I kept eating them, they grew on me. They have a nice earthy pumpkin undertone. I used blackberries and I think they lent themselves well to the pumpkin flavour. Betcha cranberries would be really yummy too! But you’d probably want to sugar them up and cook them a bit first to soften them into spreadable goo.

See you tomorrow with a sandwich recipe. Or should I call it a wafflewich?

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Categories: breakfast, brunch, challenges, oil-free, recipes, snacks, soy-free, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , | 3 Comments

Literary Post: Homer Price. Doughnuts Made With Minimal Labour-Saving Devices.

I have to admit: I’m rather appalled at how few of my friends, including friends I consider fairly well-read, have the slightest inkling who Homer Price is. I first made my acquaintance with him through an old school reader in which his first adventure involving Aroma the Skunk and some interesting radio robbers was (slightly abridged). Afterwards, the book was on my shelf as much as it was on the library’s. Maybe more.

homerpricecover

At any rate, one of the most iconic stories in the book involves Uncle Ulysses’ newest labour-saving device, a doughnut machine, that has a technical glitch and won’t quit making doughnuts after a rich lady comes along and mixes up a gigantic batch of doughnut batter one night while Homer is alone in charge of Uncle U’s lunchroom. The machine was a new-fangled contraption that dropped the rings of batter into hot fat, flipped them over, and pushed them out a chute into a bin ready to gather up and eat.

In a whole doughnut
There’s a nice whole hole
When you take a big bite,
Hold the whole hole tight,
If a little bit bitten
Or a great bit bitten,
Any whole hole with a hole bitten in it,
Is a holey whole hole,
And it just plain isn’t!

I realise I already featured a Robert McCloskey book in my Literary Food Series, but who can pass up doughnuts?

I have two things to say about doughnuts:

  • I reject the spelling “donut”.
  • Baked doughnuts are da bomb.

So, with those two points in mind, here’s a doughnut recipe for you. This is (rather greatly) adapted from a recipe I first tried during home ec.

_MG_0946

This is a picture of my first test batch of doughnuts. They were exactly like churros. See the end of this post for what to do if you want to recreate the churro doughnuts.

Preheat your oven to 400. Spray your doughnut pan(s).

With a handmixer, beat together:
2/3 c vegan non-hydrogenated margarine
1 c sugar
2 T tapioca flour
1/2 c water

Add, stirring by hand just until blended:
3 C flour
1 T baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c non-dairy milk

Put batter in pans, spreading evenly with a spoon. I had the batter come up pretty much to the rim. Put in the oven and bake 18-20 minutes. While they are baking, prepare the coating (described below) if using. Otherwise, just remove them from the pan when they’re done and allow to cool on a rack, or eat them while warm.

Optional coating:
1/4 c sugar
1/2 tsp cinnamon
1/4 c melted vegan margarine

While the muffins bake, melt margarine in a small saucepan and mix sugar and cinnamon in a shallow dish. Immediately after taking the muffins out of the oven, dip them in the margarine and then the cinnamon-sugar. This amount is enough for dipping just one side. If you want to dip both sides, just double it.

doughnutoverload

I promise this recipe only makes 12.

doughnutsinmahmouth

Nomming on a sample doughnut from my 3rd and final test batch. Light, fluffy, perfect.

If you want a flavour/texture like churros, make the following changes: reduce water to 1/3 cup, fill doughnut pan slots only 1/2 full, bake at 350 for around 25 minutes, dip in the coating, and eat.

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Categories: book-inspired food, breakfast, dessert, recipes, snacks, vegan | Tags: , , , | 4 Comments

Cinnamon Rolls of Pure Delight

True Fact: Nobody, anywhere, makes a cinnamon roll like a Mennonite.

Freshly glazed cinnamon rolls hot out of the oven

Freshly glazed cinnamon rolls hot out of the oven

I’ve had considerable experience sampling Mennonite cinnamon rolls from various individuals and bakeries. Nothing else, anywhere, comes even close, and I’ve tried several different recipes from other sources with no luck.

So I decided to stop fooling around and study at the feet of these cinnamon roll masters, and with the aid of a few handy connections came into possession of two recipes to work with. I’ll be honest, I’ve yet to try the second one because the first one was so perfect. As of last week I successfully veganised it without sacrificing any of the fluffy, soft, incomparable goodness that defines a Mennonite cinnamon roll. And now I will share it with you.

The amounts in red are for a doubled batch. A single recipe will make about 12 rolls.

First, get out 1/3 c (2/3 c) Nucoa margarine to start softening in a bowl.

For eggs: Grind up 3 T (6 T) flaxseed (or if you have pre-ground, just measure it out) and stir that in 1/2 c + 1 T (1 c + 2 T) hot water in a small bowl. Let it sit until it gels.

To the bowl with the margarine, add:

1 c (2 c) non-dairy milk

1/3 c (2/3 c) brown sugar

1 tsp (2 tsp) salt

Using a hand mixer, whiz it all together until the margarine is in small bits.

Dissolve:

1 T (2 T) yeast in 1/4 c (1/2 c) warm water

Stir into margarine mixture. Pour in the flax eggs.

Stir in:

1-2 cups whole wheat flour (go easy on this; to get a fluffy cinnamon roll you can’t have a ton of wheat flour weighing it down. Remember, this is dessert, not health food!)

Continue to stir in white flour, 1 cup at a time, until the dough is able to be handled. (You will use around 5-6 cups total for a single batch.) It will feel silky joy to knead it. Silky, doughy joy. After several minutes of kneading, when you poke it with your finger and it springs back, it’s ready to start rising.

Spray your bowl with cooking spray, plop your nicely formed ball of dough in it, and spray the dough with cooking spray too. Set it in a warm place (I find that my gas oven with pilot light on is perfect) and cover with a cloth. Let it rise about 45 minutes.

When your timer goes off, let the dough sit a few more minutes while you prepare your pans (a single batch fills 2 9″ pie pans, with 6 buns per pan) by spraying with cooking spray.

Now get your filling ingredients ready. I suggest:

1/2 c (1 c) brown sugar

1 T (2 T) cinnamon

Raisins to personal taste (if desired)

1/2 c (1 c) finely chopped nuts (optional)

Mix the sugar and cinnamon together in a bowl.

Now, take your bowl of risen dough out of its rising place and punch it down. (If you’ve made a double batch, use a sharp knife to cut the lump in half and do one half at a time.)

Press with your hands or use a rolling pin (or both) to get the dough into the semblance of a rectangle, about 1/2″ thick. Spread the sugar/cinnamon evenly on the rectangle first, making sure to get all the way to the edges, then sprinkle the raisins and/or nuts, pressing down on them slightly so they stay put while you’re rolling up the roll.

To roll the rolls, start with the long side nearest you and roll away from yourself. It can take some practise, but it’s not that difficult. Try to keep it as tightly rolled as you can, and pinch the dough closed when you get to the other side.

Now take a sharp knife and cut the log into 12 equal pieces, which you will then transfer to your pans. They may need a little reshaping; this is normal and okay.

pre-baked cinnamon rolls

This is what they look like before they’re baked.

Preheat the oven to 350 while you let the rolls rise for 20-30 minutes. When they have doubled in size, you’ll bake them 20-30 minutes.

To glaze, mix 1-2 cups of powdered sugar with a tablespoon or so of milk and just enough water to make a thick gooey mass. You will glaze the rolls hot out of the oven, and the heat will thin out the glaze, so you want to start with it being very thick.

Enjoy. Enjoy to the fullest. I hope you have as much luck with this recipe as I’ve had.

Categories: dessert, nut-free, recipes, vegan | Tags: , , , , , , , , , | 5 Comments

Every Blog Has to Have a First Post: Baked Oatmeal

21 years ago, on a dusky November evening, my family pulled into the driveway of some friends, who opened their home to us our first few days in our new state of Idaho while we found a place to live. This family loves to socialise, and they love food, and many of my favourite memories involve times at their house.

The next morning we were welcomed to consciousness by the warm loveliness of something I’d never encountered before in all my seven and a half years: baked oatmeal. It was love at first taste.

I have, over the years, made modifications to the original recipe so that I have a vegan version. (I’m not hardcore vegan, but prefer it on the whole, so much of what you see on this blog will reflect that.) How many does it serve? Well, my husband and I can clear out the entire pan in one breakfast. We are rather voracious consumers of foody goodness.

Baked Oatmeal

Warm, luscious breakfasty goodness.

Without further ado, here’s the recipe:

2 whole eggs, beaten (vegans: substitute 4 T water mixed with 2 T ground flaxseed)
½ cup honey (or agave, or just substitute water if you’d rather not have sweetener)
1 cup milk (soy, rice, cocoanut, whatever)
½ cup melted butter (Nucoa margarine or olive oil)
3 cups rolled oats (other rolled grains can be used, or gluten-free oats!)
½ teaspoon salt
½ teaspoon cinnamon
2 cups frozen blueberries, unthawed (fresh berries and any kind of berry can be substituted)

Beat the eggs. Stir in honey. Add milk and melted butter or oil.

Add dry ingredients. Stir in blueberries last.

Put into an ungreased 13×9 pan and bake at 350F for 20-30 minutes. It should look nicely browned on top without being burned. Serve warm, with milk of choice.

***

Make this version first, and then try the following if they appeal to you: substitute applesauce for half the oil; throw in some cocoanut or finely chopped nuts.

Categories: breakfast, gluten-free, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 12 Comments

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