Posts Tagged With: flour

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?

sig

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

Playing With Bread

The bread recipe in my previous post is a blank slate on which you can write a myriad of bready flavours.

Let’s start with talking about flours. What kinds of flours besides (or in conjunction with) wheat work well? Below are some ideas of kinds you can try (or not!) and approximately how much you should use. Whatever flours you try, always start with just a cup or so. If the gluten content doesn’t seem drastically affected, try adding some more!

  • Spelt flour can be used interchangeably with wheat. I have frequently done this.
  • Soft white wheat flour is also a great idea, especially if you have children who aren’t sure about the idea of brown bread, because it makes a very light-coloured but no less healthy wheat bread.
  • Rye flour has a very low gluten content. If you want rye bread, I would not recommend using more than 2-3 cups for two loaves. The bread will get more dense the more you add, and will not rise very well. I personally like the hint of rye flavour but not a heavy bread. (Some day I’ll do a post specifically about making rye bread because, uh, I’m still working on perfecting that one.)
  • Millet flour gives bread a soft, delightful texture and a hint of nutty flavour. For a two-loaf batch, I recommend 1-1.5 cups.
  • Corn flour is zero gluten. I’ve yet to have good luck using it and don’t recommend it for a yeast bread – yet. 🙂

Then there are the oils. Olive oil is my favourite to use in almost everything. However, because I’m out of olive oil currently, I’ve been using a lot of plain old veggie or corn oils. For something more exotic, you can try peanut or sesame oil. (I haven’t ever used either of those last two in bread. Yet.)

What about add-ins? In my template recipe, it calls for flaxseed (ground). I usually do a mixture and usually about 1/2 cup of each add-in. Start with only 2 or at most 3 add-ins until you get a feel for how each one affects your bread. Other things you can use instead of or along with the flaxseed:

  • Sunflower seeds
  • Sesame seeds
  • Rolled oats or other rolled grains
  • Ground or finely chopped nuts
  • Dehydrated minced onions
  • Caraway seed (use 1-2 tablespoons)
  • Rosemary or other herbs (use 1-2 tablespoons)

Do you have favourite flours besides wheat flour or favourite add-ins that I don’t have listed? If so, I would love to hear what they are!

Categories: substitutions, vegan | Tags: , | Leave a comment

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