Thursday, January 27, 2011
Monday, January 24, 2011
Apple Pie is best kept simple: thinly sliced, well spiced, not too much sugar and a touch of lemon for brightness:
A detail of the finished crust:
Sunday, January 16, 2011
Although I'm not vegan (or even vegetarian) I love Valerie's site because she always considers nutrition and how she is going to be fueling her body for her running.
The recipe works like one for a quickbread. First, the dry (note - instead of using pumpkin pie spice, I used a combination of cinnamon, cloves, ginger and nutmeg):
and then the wet ingredients (note - here I used pumpkin puree I had made from a fresh pumpkin rather than canned, and I used an egg rather than egg replacer after speaking to a vegan friend. Incidentally, my vegan friend told me the egg would probably taste better than any replacement I could try):
Mix it all together, add your chocolate chips and bake!
1 1/4 c. whole wheat pastry flour (or regular whole wheat flour)
1/2 tsp. baking soda
1 tsp. baking powder
spices: about 1 1/2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp. nutmeg and 1/4 t. cloves
1/2 tsp. salt
1/4 c. sugar
1/2 c. pumpkin puree
1/4 c. maple syrup
2 tsp. vanilla extract
2 T. canola oil or coconut oil
1 egg (large)
about 3/4 c. chocolate chips
1. Preheat your oven to 350 degrees.
2. Combine all dry ingredients
3. Combine all wet ingredients and whisk until smooth
4. Slowly add in the dry ingredients to the wet, stirring until fully mixed in.
5. Stir in the chocolate chips.
6. Form sticky balls from the dough (tablespoon size at least, I like mine larger) and place on buttered or oiled cookie sheets
7. Bake for 12-13 minutes, or until cookies are cooked through.
Wednesday, January 12, 2011
But this particular chocolate oatmeal recipe is built more like a brownie recipe - melted chocolate and butter, to which the other ingredients are added:
The shiny chocolate mixture getting the final crucial ingredient:
and ready to bake on parchment!
Saturday, January 8, 2011
While the oatmeal cools, you can gather the rest of the ingredients. The dough always mixes up easily, even when I add some whole wheat flour:
A smoothly kneaded ball, ready to rise:
And ready to bake! Predictably, I didn't manage to get a good sandwich shot of this bread for you...next time.
Friday, January 7, 2011
It baked up lofty and crusty, a truly beautiful loaf: