Monday, May 29, 2006
Quinoa/ Barley/ Oat Muffin and Cookie Recipes
I thought some rotational diet people might like these vegan muffin and cookies. Last year I make 10 dozen of each for a college "gift basket" order, they have a growing vegan student body there and as a local vegan baker I had the privledge. They liked them. The pictures posted here are from an order I did at the beginning of May.
MUFFINS: To the right you will see peach nutmeg muffins, cinnamon crumble top, and a chocolate chocolate chip cooling on racks. I am including a muffin recipe that uses quinoa and barley flour at the bottem of this post.
The cookie dough pictured on the left is a basic sugar cookie. A little lower you will see the basket of finished cookies. there were 120 packs of three cookies made, that is 36 dozen. I got called the trio vanilla, carob, and twist (vanilla with carob chips). I am including an allergy rotation (barley and oat flour) comfort cookie recipe at the bottem of this post. I used this combination of flour for a previous order, you really can't tell a difference between the wheat flour and the flour combination I used below for this recipe. I used to sell these cookies at the coffee house and still could if my sis would learn how to make them for me. Make sure that the flax whip is whipped well.
Also, not only are these rotational diet friendly, they are yummy and good for general variety in your diet. (Note: These are not gluten free.) Also... a interesting use of quinoa in the muffins.
Quinoa Oat Blender Muffins (link to recipe)
You can even do all sorts of good or nasty (sweet and fattening) things to make them as rich or as diet friendly as you like. I like this because it is easy to throw all the ingredients into the blender at once, mix, and pour into muffin cups to bake. I prefer using brown earth friendly muffin cups for low fat muffins because they are non-stick, otherwise low fat muffins stick horribly. These muffins have a slightly dense texture with a nutty flavor common in quinoa dishes.
Mix in blender about three minutes on high, until smooth:
1 C whole quinoa grain
2 C water
2 Tbsp flax meal
3 Tbsp safflower oil
1/2 C sucanat sugar or unrefined
1/2 tsp KAL stevia extract powder (OR use 1 C sugar total sugar and no stevia)
1 Tbsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
Then add to blender bowl and mix with a long wooden spoon:
1 Cups quick oats
1 Cup currants
Pour into lightly oiled muffin cups, fill full. Makes 12 - Reynolds 3 1/2 " (med) foil cups. Bake in a preheated oven at 375 degrees for 20 minutes. COok on a rack. Store in a sealed bag in the freezer if not eaten within a day. Allow to thaw naturally before eating OR microwave 25 seconds straight from freezer.
Vegan Barley/ Oat KoKo Bit Cookies
Preheat oven to 350 degrees. Make flax whip in a blender or a cup with a handheld mixer.
Flax Whip, blend until thick and gloppy: 1/4 C water, 1 Tbsp Ener-g egg replacer, and 1 Tbsp brown flax seed. Then mix the following in a medium mixing bowl with an electric mixer until fluffy: 1/2 C soy margarine or earth balance, 1 c turbinado unrefined sugar or sucanat, 1 tsp vanilla, and the flax whip. Combine dry ingredients in a small bowl: 1 C barley flour, 1/2 C oat flour or quick oats ground in a dry blender, 1/4 C carob powder OR cocoa powder, 1/2 tsp baking power, 1/4 tsp baking soda, and 1/4 tsp sea salt. Combine dry ingredients into wet ingredients by hand and stir in 1/4 C chips of choice (peanut butter, nuts, currants, or koko bits). Drop into 1 1/2 Tbsp dough onto insulated cookie sheet. Bake 10 minutes at 350 degrees, allow to cool on the cookies sheet 5 minutes. Remove to wire rack to finish cooling.