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Breakfast

Vegan Peanut-Butter Banana Bread

Peanut butter seems like it should be healthy, right? But have you ever read the ingredients? Most peanut butter is filled with added sugar and trans fats! Even if the nutrition facts states “0g trans fat” or it says “0g trans fat per serving” on the package, that may not be true. If there are hydrogenated oils listed in the ingredients, there are trans fatty acids in the food. If it’s less than a gram, it doesn’t have to be listed. That’s a big issue because with so many processed foods containing hydrogenated oils, it can really add up overtime and lead to some serious health issues. That’s exactly why I used Crazy Richard’s Peanut Butter to make my Vegan Peanut-Butter Banana Bread–there is only one ingredient: peanuts!

What even are hydrogenated oils?

Hydrogenation refers to the process of adding hydrogen atoms to the oil. I’ll try not to get too much into chemistry, but basically the process breaks some of the double bonds found in unsaturated fats. It converts them to single bonds so that the fatty acids are non-conjugated (there is at least one methyl group between them) which allows them to be in a trans configuration. Translated to English, that means they can pack more closely, thus being more temperature stable. Why is this even an issue? Hydrogenation takes unsaturated fats (which are, in many cases, healthier) and makes them artificially behave like saturated fats.

vegan peanut-butter banana bread

“Natural” Peanut Butter

What really frustrates me about the food industry (actually there are a lot of things) is how there is no regulation on the word “natural”. It’s just another marketing scheme and doesn’t mean anything nutritionally. Even though “natural” peanut butters don’t contain hydrogenated oils, there are still a lot of brands that add sugar, salt, and palm oil. These are totally unnecessary ingredients (besides maybe a little salt), but Crazy Richard’s really keeps it clean and simple by strictly using peanuts.

Nut Butter Egg Substitutes

The other thing I want to address is why I added peanut butter at all. Not only is it one of my favorite foods, but it makes a great egg-replacer. I wouldn’t call it universal, but it’s perfect for breads, muffins, and cookies. Three tablespoons is equivalent to one egg. Just like a real egg, it adds both fat and moisture. If you’re allergic to peanuts, any other nut or seed butter will work too!

Refined-Sugar Free

As always, I try to minimize processed ingredients as much as possible. For my Vegan Peanut-Butter Banana Bread, I was able to eliminate all refined sugar. The bananas add a good deal of sweetness on their own, but I also supplemented with sucanat. If you aren’t familiar or haven’t come across it in my other posts, sucanat is an unrefined sugar that still contains the natural molasses. It tastes like brown sugar, only it’s more rich and flavorful. I like to use Wholesome Sweets because it’s organic, non-GMO, and fair trade certified.

vegan peanut-butter banana bread

Vegan Peanut-Butter Banana Bread only has a few simple ingredients and comes together in just over an hour. If you’re short on time though, the batter works great for muffins too. They would only need to bake for 15-20 minutes.

Similar Recipes to Check Out:

Vegan Peanut-Butter Banana Bread

This Vegan-Peanut Butter Banana Bread is studded with chocolate chips, laced with creamy peanut butter, and sweetend by bananas–you really can't go wrong!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: banana, banana bread, breakfast, chocolate, egg free, peanut butter, plant based, quick bread, vegan
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 3 large, overripe, bananas mashed
  • cup coconut oil melted
  • 3 Tbsp Crazy Richard's creamy peanut butter
  • ½ cup sucanat
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups whole wheat pastry flour
  • 1 cup dark or semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • In a large bowl, whisk the mashed banana and coconut oil.* Then add the peanut butter, sucanat and vanilla.
  • Finally, add the baking soda, salt, and flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.
  • Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Notes

Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.
This recipe can also make 12 muffins instead of a loaf of bread. They would need to bake for 15-20 minutes.
If you’re allergic to peanuts, any nut or seed butter will work as a substitute.
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Pumpkin and Pepita Muffins

Being laid up at home definitely calls for a cozy batch of muffins…

Do you ever have one of those days when nothing’s going well and all you want is a homemade muffin? And then those are nearly a disaster in and of themselves? That was definitely me a couple days ago. I spent the first few hours of my day in urgent care after a horse mishap the day before. After a few hours, I found out I have a fracture right under my eye along with a mild concussion. By the time I got home, I still had time before running to the ophthalmologist to check for eye damage. Even though I was tired, I felt like baking a quick batch of Pumpkin and Pepita Muffins.

pumpkin and pepita muffins

…That is until they’re nearly ruined!

I gathered my ingredients and whipped up the batter for the recipe below. In about 20 minutes, I expected to have 12 beautiful, fluffy, flavorful muffins. But when it came time to test them with a toothpick, I tried to grab the pan with one oven-mitt. Sounds easy enough, right? It’s not a heavy pan after all. But then again, there’s not a lot of space to hold onto and I quickly realized I needed two hands. As I tried to place the muffins back in the oven, one of them on the corner bit the dust! Like how does that even happen?! How does just ONE muffin fall out of a deep tin like that?!

pumpkin and pepita muffins

Well, regardless of how it happened, I had a big mess to worry about instead. I grabbed most of the muffin from the rack, but a few pieces fell to the bottom of the 400 degree oven. Not only that, but when I tested the muffins, they weren’t done and had to go back in! At this point, the frustration was getting to me. I was tired with a headache and a broken face and now had to turn off the oven, clean it out, and get 11 half baked muffins back in. I was afraid they would cave in or something due to all the temperature changes, but to my surprise they actually turned out!

pumpkin and pepita muffins

Moral of the story:

So I guess the takeaway from my experience is to always use two hands when putting things in or taking things out of ovens. Sounds like common sense, but apparently not. Another thing I found out is that this recipe is pretty resistant to rapid temperature changes, which is great for checking for doneness along the way.

Despite the hassle, these Pumpkin and Pepita Muffins were totally worth it. Go ahead and give this recipe a try–I’d love to hear what you think in the comments below!

How can I make this recipe vegan?

Simply substitute the milk for a non-dairy alternative.

Can I make these without refined sugar?

Absolutely! Instead of regular table sugar, you can substitute organic sugar. Also, try using pure dark maple syrup in place of molasses.

pumpkin and pepita muffins

Similar Recipes to Try:

Pumpkin and Pepita Muffins

Light, fluffy pumpkin chocolate chip muffins with crunchy pepitas on top. Pumpkin and Pepita Muffins make for a perfect cozy breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, chocolate, fall dessert, muffin, pumpkin
Servings: 12 muffins
Calories: 360kcal
Author: Rachel Alexandra

Ingredients

  • 1 ¾ cup whole wheat pastry flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • ¼ tsp salt
  • 1 cup organic pumpkin purée
  • ½ cup milk
  • ½ cup melted coconut oil
  • 2 Tbsp black strap molasses or dark maple syrup
  • 1 cup semisweet chocolate chips
  • Pepitas for topping

Instructions

  • Preheat the oven to 425° and line a 12-cup muffin tin with liners.
  • Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
  • In a medium bowl, whisk all of the wet ingredients together. Then combine the wet and dry in the large bowl. Be careful not to over mix.
  • Fold in the chocolate chips and evenly distribute the batter between the muffin cups. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups ⅔ full.
  • Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.Test them with a toothpick to see when they are done.Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!

Notes

To make vegan, substitute milk for a non-dairy alternative and use vegan chocolate chips.
To make refined sugar free, use the maple syrup option instead of molasses and substitute organic sugar for conventional table sugar.

Vegan Nut-Free Granola

For those of us with food allergies, it can be really hard to find a nut-free granola. And if you’re avoiding animal products too, a vegan nut-free granola can be even tougher! Most anything on the store shelves, aside from a few “allergen free” brands is full of all sorts of tree nuts. Then again, when I look at the ingredient lists, I can’t help but think that maybe I’m better off not being able to have it at all. Although marketed as “health food”, granola is often chock full of sweeteners that hide in the labels. Things like brown rice syrup, tapioca syrup, barley malt syrup, and agave are all refined sugars, not to mention straight up cane sugar, brown sugar, and molasses.

nut-free granola

When I set out to make this Vegan Nut-Free Granola, my top two criteria were no nuts and no refined sugar. Nuts are easily substituted with seeds and for sweeteners, I only use raw honey or pure maple syrup. (Of course if your goal is to avoid animal products, skip the honey and go with syrup instead.) Yes, these are still forms of sugar and should be used in moderation, but as far as sweeteners go, honey and maple syrup are natural and unrefined.

One of my favorite things about this recipe is that it is super adaptable! The ingredients I use are:

  • Rolled oats
  • Cinnamon
  • Nutmeg
  • Cloves
  • Pumpkin seeds
  • Sunflower seeds
  • Shredded coconut
  • Maple syrup
  • Coconut oil
  • Raisins

That being said, there are so many ways to mix it up based on what you have in the pantry. Other seed options would be flax or chia seeds. For dried fruit, you could substitute cherries or blueberries, or anything else without added sugar. (That’s why I don’t recommend dried cranberries, but if you don’t mind the sugar or have some without, they’d work great too.) Spices can be adjusted or swapped according to your flavor preferences and once the granola is cool, you could even add in a few mini dark chocolate chips. So go ahead, make it your own, and enjoy!

A perfect breakfast of nut-free granola with plain Greek yogurt

Similar Recipes You May Like:

No-Bake Energy Bites

Nut-Free Granola Bars

Vegan Nut-Free Granola

Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, granola, low sugar, nut free, vegan
Servings: -1 1/4 cup scoops
Calories: 165kcal
Author: Rachel Alexandra

Ingredients

  • 2 cups rolled oats
  • 1 tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch ground cloves
  • ¼ tsp sea salt
  • ¼ cup + 2 Tbsp raw pumpkin seeds
  • ¼ cup + 2 Tbsp raw sunflower seeds
  • ¼ cup raw flax seeds
  • ¼ cup unsweetened, shredded coconut
  • ¼ cup raw honey or pure maple syrup
  • ¼ cup melted coconut oil
  • ½ cup unsweetened dried fruit

Instructions

  • Preheat the oven to 300°F and line a baking sheet with parchment paper.
  • In a large bowl mix the oats, spices, and salt. Then add the seeds and coconut. When the dry ingredients are well combined, add the honey or syrup and coconut oil.
  • Spread the granola evenly on the baking sheet and bake for 15 minutes. Take out the pan and gently turn over the granola with a wooden spoon. At this time, you can add the dried fruit.
  • Bake for another 15 minutes, then remove from oven allow it cool and harden. Break up any big pieces and store in an airtight container for up to two weeks. Enjoy!

Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

Similar Recipes to Vegan Chocolate Banana Bread:

Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

Vegan Cranberry Orange Muffins

One of my favorite flavors of winter is definitely citrus. I rarely use oranges in the summer, but come November and December, I’m all about it. As soon as I started zesting my orange this morning to make these Vegan Cranberry Orange Muffins, it instantly felt like Christmastime. (I know it’s still way early, but I always start getting a little excited for it by this time in the fall!) Growing up, we often made these muffins into bread and it was one of my favorite treats to have around Christmas.

Vegan cranberry orange muffins

One of the best things about these muffins is how bright and fresh the flavors are. The sweet orange is the perfect compliment to the tart, cranberries. A key factor in this recipe is using fresh cranberries instead of dried. There’s no added sugar and the flavor is so much more prominent. Cranberry season in Wisconsin goes through September and October, and since they’re commonly grown here, I was able to get a fresh bag at the local farmer’s market from Wetherby Cranberry Co.

Another bonus is that the only major allergen this recipe contains is wheat. Other that that, it’s free of eggs, dairy, soy, peanuts, and tree nuts, making it safe for vegans too!

Vegan cranberry orange muffins

Just as one more note, like I mentioned before Vegan Cranberry Orange Muffins can be easily made into a quick bread as well. The only adjustment is cooking time, which becomes 55 minutes instead of 20. It’ll be delicious either way! I hope you give these a try–I’d love to hear your thoughts. Enjoy!

Other recipes you may enjoy:

Eggless Bronco Bead

Cranberry Orange Scones

Harvest Apple Cranberry Crisp

Orange Raisin Irish Soda Bread

Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins are bright and fresh with a little tartness to compliment the sweet. These muffins are sure to brighten any cold, winter day!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry, muffin, orange, quick bread
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 cup sugar
  • tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup freshly squeezed orange juice about two oranges
  • 1 Tbs orange zest
  • 2 Tbs melted coconut oil
  • 1 Tbs ground flax seed
  • 3 Tbs hot water
  • 1 ½ cups fresh cranberries coarsely chopped

Instructions

  • Preheat oven to 350°F and line a 12 cup muffin tin with liners.
  • Place the cranberries in a food processor and chop for about 10 seconds. Scrape down the sides and chop again if needed. Set aside.
  • In a small bowl, whisk the flax and hot water to make an "egg". Set aside.
  • Zest one of the oranges and when you have a tablespoon's worth, slice the orange to juice it. You will likely need to juice the second orange as well to have enough.
  • In a medium bowl, whisk the flax egg with the juice and melted coconut oil.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and zest. After it is well mixed, add the wet ingredients. Finally, fold in the cranberries.
  • Fill each of the muffin cups about 3/4 full and bake for 20 minutes until a toothpick inserted in the center comes out clean.

Notes

The recipe can also be made into bread instead of muffins. The only difference is that the bake time for a loaf is 55 minutes instead of 20.

Mocha Chocolate Chip Scones

Featured image

I’m not sure what took me so long, but just a few months ago I discovered that coffee is actually really good! Back in first and second grade, my school had Friday cooking classes. Well one fateful week, the recipe was coffee milkshakes. All it took was one sip and I didn’t touch coffee for ten years! Yeah, it was that bitter.

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As it turns out though, I wasn’t actually scarred for life. One day, during my second semester of college, I thought I’d give it a try again just to see what I thought. Yes, I was in need of a caffeine source, but that honestly wasn’t the only reason. Besides, there’s only so much sleep coffee can replace anyway.

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I decided to only try it black because I didn’t want to get hooked on any sugary drinks. To my surprise, though it was bitter, I kind of liked it! And ever since then I’ve been drinking coffee…and baking with it. Because let’s be honest, what goes better with a warm cup of coffee than a mocha chocolate chip scone?

Makes 16 scones

Scone

Ingredients

Scones

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/4 cup half and half

1/4 cup coffee reduction sauce

1 tsp. pure vanilla extract

2/3 cup mini chocolate chips

Glaze

Powdered sugar

Cocoa

Half and half

Coffee syrup

Directions:

  1. Make the coffee syrup according to the linked recipe and set aside.
  2. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  3. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat
    .
  4. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  5. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  6. Add the half and half, coffee syrup, and vanilla to the flax mixture and give it a whisk.
  7. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  8. Fold in the chocolate chips.
  9. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  10. Cut each circle into eight triangular scones.
  11. Place all 16 scones on the baking sheet and bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done (with the exception of some melted chocolate chip).
  12. While they are cooling, whisk together the ingredients for the glaze. I don’t have an exact recipe for it, so it can be adjusted based on your taste preferences. I recommend using roughly 1 to 1 1/2 cups powdered sugar and 2 Tbs. cocoa (more or less depending on how much chocolate flavor you want). Then add half and half and coffee syrup until the glaze comes together. The consistency shouldn’t be liquid, but it should be thin enough to drizzle over the scones. If you want a mild coffee flavor, use more half and half and if you prefer a stronger flavor, use more coffee syrup.
  13. Drizzle the scones with glaze using a fork , whisk, or piping bag. Enjoy!

Cranberry Orange Scones

In today’s recipe, I’m going to combine aspects of two classic favorites: Lemon Raspberry Scones and Orange-Raisin Irish Soda Bread. Since cranberry orange everything is a must in the winter, I took the idea of orange-raisin (or in this case cranberry) from the soda bread and replaced lemon zest with orange zest and raspberries with cranberries in the scones. The results were delightful! Plus there is only a 1/4 cup of sugar in the entire recipe and they are only 108 calories a piece. I may have found my new favorite scone!

Start by preheating the oven to 350°F and lining a baking sheet with parchment paper or a silicone baking matIf using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside. If you’re using regular buttermilk, you don’t need to do anything with it at this time.

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In a large bowl, combine the flour, sugar, baking powder, salt, and zest. Cut in the butter and mix it in using a pastry blender or by hand. If you happen to not double check that you have butter in the fridge and realize the only butter on hand is frozen (as I may or may not have done a time or two), try using a cheese grater instead of cutting it.

Whisk the buttermilk, applesauce, and honey in a medium sized bowl. Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some extra flour. Gently fold in the cranberries.

0116181009a

Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into 12 portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

Bake for about 15 minutes or until the scones turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack. Enjoy!

0116181008b

Ingredients

  • 3 Tbs. buttermilk  or 3 Tbs. skim milk + 1/4 tsp. apple cider vinegar
  • 2 cups whole wheat pastry flour (plus extra for kneading)
  • 1/4 cup sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 7 Tbs. cold butter
  • 3/4 cup applesauce
  • 3 Tbs. raw honey
  • 1 cup dried cranberries
  • 1 Tbs. orange zest

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat
    .
  2. If using the buttermilk substitute, combine the skim milk and vinegar in a small bowl and set aside.
  3. In a large bowl, combine the flour, sugar, baking powder, salt, and zest.
  4. Cut in the butter and mix it in using a pastry blender or by hand. If your butter happens to be frozen, try using a cheese grater instead of cutting it.
  5. Combine the buttermilk, applesauce, and honey in a medium sized bowl.
  6. Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
  7. Gently fold in the cranberries.
  8.  Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
  9. Using a floured butter knife, cut the circle into 12 portions. Place each scone on the baking sheet.
  10. Repeat with the rest of the dough.
  11. Bake for about 15 minutes or until they turn slightly golden. Test them with a toothpick when you suspect they are ready. Then place them on a cooling rack.

Makes 24 scones

108 calories per scone

Pumpkin Scones & Maple-Nutmeg Glaze

Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. The day began by baking a batch of Pumpkin Scones & Maple-Nutmeg Glaze. Then we went apple picking, hiking, picnicking, and ended the day with a corn maze.

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Lauren and I almost had too much fun at the apple orchard last year!
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What is Lauren doing with that apple cider doughnut? That’s not clean eating! 🙂
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Hiking at Blue Mounds State Park

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again. Hopefully I can follow up with some new pictures of this year’s festivities. For now, here is the recipe for these mouthwatering autumnal scones! Enjoy!

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If you love Pumpkin Scones & Maple-Nutmeg Glaze, try these:

Pumpkin Scones & Maple-Nutmeg Glaze

These soft, buttery scones are the perfect pumpkin treat to enjoy on a cool crisp morning. Topped with a drizzle of maple-nutmeg glaze, these make for the most irresistible treat!
Course: Breakfast
Cuisine: American
Keyword: maple, nutmeg, pastry, pumpkin, scone
Servings: 12 scones
Author: Rachel Alexandra

Ingredients

  • 3 Tbs skim milk
  • ¼½ tsp apple cider vinegar
  • 2 cups whole wheat pastry flour
  • ¼ cup sugar
  • 1 Tbsp + ¼ tsp baking powder
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 7 Tbsp cold butter
  • ¾ cup pumpkin purée
  • 3 Tbsp pure, dark maple syrup

Glaze

  • 1 ⅓ cup powdered sugar
  • 2 Tbsp pure, dark maple syrup
  • 1 Tbsp skim milk
  • ½ tsp pure vanilla extract
  • Pinch ground nutmeg

Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes.
  • In a large bowl, whisk the flour, sugar, baking powder, salt, and spices. Cut in the butter, breaking it into pea-size pieces by hand or with a pastry blender, as you mix it with the other dry ingredients.
  • Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. If the dough is still pretty sticky, add some extra flour.
  • Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.Bake for about 15 minutes or until a toothpick comes out clean.
  • Once the scones are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top. Enjoy!

Notes

Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.

Chocolate Chip Zucchini Muffins

Hi everyone! I hope you’re all enjoying the start of fall and looking forward to all it has to offer! Before I jump into today’s recipe of Chocolate Chip Zucchini Muffins, I want to give a quick explanation on a few of the ingredients. As you look through the list, you may see some strange and unfamiliar things and wonder how on Earth will these exotic ingredients turn into a decadent pastry.

The first ingredient is sucanat. Sucanat is essentially evaporated cane juice and is a type of unrefined sugar. It can be used to replace white or brown sugar in equal amounts. However, taste wise, it is more equatable to brown sugar because the naturally occurring molasses has not been removed. What I mean is that white sugar is made by refining out the molasses from the sugar cane and brown sugar is made by taking molasses-free, refined white sugar and adding molasses back in…makes a lot of sense right? And that is why I like to use sucanat. I also figured it would make the muffins a little more rich.

The next new ingredient I want to discuss is aquafaba. Aquafaba is a really awesome new egg substitute and I can’t wait to try it in some other recipes such as royal icing! Now don’t worry about having to go out and buy some expensive weird egg-replacer to make these muffins because believe it or not, you may already have aquafaba in your pantry! Literally all it is is the liquid in a can of garbanzo beans that would normally go down the drain. A can of garbanzos has about 3/4 cup of aquafaba which is perfect for this recipe. If you want to try it in other recipes, 3 Tbs. aquafaba = 1 egg and 2 Tbs. aquafaba = 1 egg white.

The rest of the recipe should be pretty self-explanatory, but feel free to comment with questions or comments! Happy baking!

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Makes 18 muffins

Ingredients

  • 1 cup sucanat
  • 1/4 cup coconut oil, melted
  • 3/4 cup aquafaba
  • 2 cups unsweetened applesauce
  • 1 tsp. vanilla
  • 4 1/4 cups whole wheat pastry flour
  • 2 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 Tbs. + 1 tsp. ground cinnamon
  • 3 cups shredded zucchini
  • 1 generous cup semisweet chocolate chips

Directions

  1. Shred the zucchini and set aside. One medium/large zucchini should be plenty.
  2. In a large bowl, whisk the sucanat, coconut oil, aquafaba, applesauce, and vanilla.
  3. Slowly add the flour, baking soda, salt, and cinnamon. Be sure not to over mix.
  4. Fold in the zucchini and chocolate chips.
  5. Place the batter in the refrigerator for at least one hour.
  6. When the hour is almost up, start preheating the oven to 425°F.
  7. Once the batter is adequately chilled, fill a muffin tin with muffin wrappers and fill them all the way to the top. This recipe makes enough for 18 muffins.
  8. Bake at 425°F for 6-8 minutes or until the muffins are beginning to rise.
  9. Turn the oven down to 400°F and bake for another 10-15 minutes.
  10. Insert a toothpick into the center of a few muffins to see if it comes out clean (other than a melted chocolate chip of course 🙂 ). Enjoy!