Tag Archives: walnuts

Moist and fluffy, bakery-style muffins, featuring walnuts and chocolate chips. {vegan}

Walnut Chocolate Chip Coffee Muffins

Do you go through flavour fazes? I just kind of roll through one and into another. For a while I’ll want everything strawberry, then in a month or so it will have to be matcha. Not too long ago, I made my Earl Grey faze public with these cookies and this cake. But who cares about that, because we both know it’s all about Chocolate Walnut, right 😉
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Vegan Parmesan Sprinkles

So there used to be a vegan store (Karmavore), conveniently located just steps from our home. They sold all sorts of hard to find vegan specialty items from food to personal care to clothing. I loved going in there, finding foods I thought could never be made vegan (hello Dandies!) and discovering  things I didn’t even know I needed 😉 … Over time, my favourite little store evolved to include an in-house bakery (with their own vegan baker) and a deli counter. And then it evolved again, focusing on food service and dropping the retail side all together 😦

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Maple Walnut Squares

Happy Birthday Canada!

This weekend (July 1st, to be precise), communities across our nation will be celebrating Canada Day. There will be parades, and festivals, and fireworks galore! Not to mention all the smaller, private parties put on by families and neighbours… I’ve always considered it the kick off to summer, myself.

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Healthy Pumpkin Date Squares

Now that Halloween’s over, and the candy is all gone *hangs head in shame*, I thought that a healthier kind of treat was in order… Something whole grain. Something lower in fat. Something free of refined sugars. And since it’s still autumn, how about something with pumpkin 😉

Several try and fails inched me towards this recipe. A moist and tender square, that is not too sweet. It makes a great snack or (as in my case) breakfast.

I’m going to be upfront here. This recipe contains what some may consider to be a a specialty ingredient… Date Sugar… If you are unfamiliar with date sugar, it is considered by many to be a more wholesome, less processed sweetener than most, retaining much of it’s fiber and some nutrients. It is essentially, dried, ground dates. Sounds pretty good, eh?… Ok, now for the down side. It doesn’t dissolve like other sweeteners, and adds a strong flavor. This means that it’s uses are limited. That being said, it works beautifully in these squares… So where do you find date sugar? Check your natural food store or try making your own (see ohappydaisy for instructions).

 

 

 

 

 

Pumpkin Date Squares

1 cup Spelt Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Cinnamon

1 tsp Pumpkin Pie Spice

2 tbsp Ground Flaxseed

1/4 cup Water, warm

1/3 cup Canola Oil

1/2 cup Date Sugar (I used Bob’s Red Mill)

2 tbsp Pure Maple Syrup

1 tsp Maple Syrup Extract (or Vanilla)

1 cup Canned Pureed Pumpkin (not pumpkin pie filling)

1/4 cup Chopped Walnuts (I used a generous 1/4 cup)

 

Preheat oven to 350°F and prepare an 8×8 inch square pan (line with aluminum foil and lightly grease foil).

Stir together the flour, baking powder, baking soda, cinnamon, and pumpkin spice. Set aside.

Stir together the flaxseed and water. Set aside to become goopey.

Mix the oil and date sugar. Blend in the maple syrup, extract, and flaxseed mixture. Add the pumpkin and mix until thoroughly combined.

Mix the dry ingredients into the wet.

Spoon batter into the baking sheet, leveling and smoothing surface.

Sprinkle evenly with walnuts, pressing them lightly into the batter.

Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.

Cool in the pan, on a wire rack.

Store tightly covered in refrigerator.

I find that the texture is better the next day.

 

 

Cranberry Coffee Cake

With a small crop of cranberries sill in my refrigerator, I decided to use some up in a coffee cake (with a yummy streusel topping).

This is a slightly altered recipe of mine, that happens to be one of Dave’s favorites (this time I made it using all cranberries, instead of a berry mix). Although the ingredients list is long, don’t let it deter you. The cake comes together quite quickly… Most delicious when served still warm with a little scoop of ice cream.

 

 

 

 

 

Cranberry Coffee Cake

Streusel Topping:

1/2 cup All-Purpose Flour

1/4 cup Sugar

1/4 tsp Cinnamon

1/4 cup Margarine

 

Stir together the flour, sugar, and cinnamon. Cut in the margarine until crumbly. Set aside.

 

Filling:

1 cup Cranberries (fresh)

1/2 cup Chopped Walnuts (or walnut pieces)

1/4 cup Sugar

 

Toss the cranberries, nuts, and sugar together. Set aside.

 

Batter:

2 tbsp Ground Flaxseeds

1/4 cup water, warm

1 1/3 cup All-Purpose Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/3 cup Non-Dairy Milk

1/4 tsp Apple Cider Vinegar

1/4 cup Margarine

2/3 cup Sugar

1/3 cup Non-Dairy Yogurt

1 tsp Vanilla Extract

 

Preheat oven to 375°F and grease a 9 inch round cake pan. For easier removal, I line the bottom with foil and then grease.

Stir together the flaxseeds and water. Set aside and allow to thicken.

Stir together the flour, baking powder, and cinnamon. Set aside.

Stir together the milk and vinegar. Set aside.

Cream the margarine. Add sugar, yogurt, vanilla, and flaxseed mixture. Beat until smooth. Add the flour mixture in 2 additions, alternating with the milk. Beat thoroughly after each addition.

Spoon batter into pan, and level the surface. Spread the filling over the batter. Sprinkle the streusel topping evenly over the top.

Bake for 50 -60 minutes, until an inserted toothpick comes out clean.

Cool on rack for 20 – 30 minutes before removing from pan.