Classic Raisin Molasses Bran Muffins – v, gf

classic molasses raisin bran-muffin vegan gluten free

I love bran muffins. It’s something that I easily forget when I’m busy stuffing chocolate chips into every recipe I make, but a trip to Virginia last weekend (Virginia has nothing to do with bran muffins, per se, except that I was there when I remembered how delicious bran muffins are) reminded me that the moist, plump raisin, molasses-y taste of a well-made bran muffin can’t be beat.

And I should emphasize the well-made part.

I used to work at a bakery that made an awesome raisin bran muffin, and while I can’t quite remember the recipe, I do remember the ingredients and what the batter looked like, so when trying to find a recipe template, I had some land marks to follow.

classic molasses raisin bran-muffin vegan gluten free

Now, those nostalgic bakery bran muffins weren’t vegan or gluten-free, so I made a few tweaks to get my muffins to be plant-based, nutritious, AND delicious.

There are a few stages to making a bran muffin batter, but don’t be worried. You just need to have a few different bowls going, and then eventually you condense them, bowl by bowl, until you have a lovely muffin batter. Note that this batter keeps really well in the fridge, so if you wanted to double it and bake half later in the week, go for it. In fact, part of me almost thinks the batter is even nicer AFTER sitting in the fridge a bit, but I have no scientific evidence to back that up.

These muffins bake up really nicely with a beautiful round dome top (important for me in a muffin – what’s with those gluten-free muffins that sometimes look like they’ve been frightened and are jumping in different directions out of the muffin tin?). They are extra delicious with some coconut oil or vegan butter.

Bran muffin luxury!

classic molasses raisin bran-muffin vegan gluten free

Moist Raisin Molasses Oat Bran Muffins – v, gf

  • Author: Backyard Owl, inspired by Mom’s Bran Muffins original recipe at The Moveable Feasts blog
  • Recipe Notes: vegan, gluten-free, nut-free, soy-free

Ingredients:

  • 1 cup oat bran (not sure if you can’t find certified gluten-free, but that will be necessary to make these strictly gluten-free)
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon baking soda
  • 2 tablespoons ground chia seeds + an additional 4 tablespoons almond milk (your chia egg)
  • 1/3 cup melted coconut oil
  • 1/3 cup fancy molasses (or go hard with blackstrap, though I haven’t tested this – apparently fancy molasses is difficult to find organic and non-GMO)
  • 1/4 cup + 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour (I used Bob’s Red Mill; if you like, you could also substitute a nice kamut or spelt flour too)
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon xantham gum, optional but recommended
  • 1/2 teaspoon sea salt/Himalayan pink salt
  • 1 1/4 cups raisins, plumped

Instructions:

  1. Plump raisins by putting them in a small bowl and covering them with warm/boiling water. Easy peezy. Before adding them to the batter, you’ll just drain off the water.
  2. Preheat oven to 350F.
  3. In a small bowl, whisk together almond milk and apple cider vinegar. Let stand for 5 minutes, then add the baking soda, chia, additional almond milk, and oat bran.
  4. In a large bowl, mix together the melted coconut oil, molasses, maple syrup, and vanilla.
  5. In a medium bowl, sift together gluten-free flour, baking powder, cinnamon, xantham gum, and salt.
  6. Now we start the combining:
    1. Add the milk/bran mix to the oil/molasses mix and whisk well.
    2. Add the flour mix to the liquid mix and stir until combined.
    3. Add raisins to the batter.
  7. Scoop batter into a prepared muffin tin (either lined with paper cups or lightly greased with oil).
  8. Bake for 18-24 minutes, or until tops spring back when gently pressed.
  9. Let cool and then try a few! They freeze really nicely and will keep on the counter for 2 to 3 days, I would think. But freezing is probably best.

© Backyard Owl

 

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Chocolate Chunk Nut Butter Blondies (with Teff Flour)

chocolate chunk nut butter blondies with teff flour

Are you enamored with teff flour yet? I am! Teff flour is my new baking darling. Making cookies? Teff flour. Making brownies? Teff flour. Making snack bars? Heck, yes, teff flour!

Even the Globe and Mail is publishing full page articles extolling the virtues of teff, and when the Globe and Mail gets on board, you know teff is making it mainstream. According to the Globe, teff is great for iron, protein, and fibre. Particularly of note, teff’s fibre comprises a lot of resistant starch, a particular kind of starch that resists digestion in your small intestine. This starch makes it into your large intestine and is turned, by the bacteria there, into good stuff for your body (basically it feeds the bacteria and they turn it into short-chain fatty acids). All very positive.

Teff has been called the endurance grain, the stamina grain, the energy grain, and more. Or maybe those are names I’ve made up. Either way, consensus is that teff should be in your diet prontissimo.

chocolate chunk nut butter blondies with teff flour

So let’s talk blondie bars. Also, don’t get too excited, but I’m going to be trying teff BROWNIES soon. Yes and yes.

But back to the blondies. These are another very easy intro recipe for teff. Easy to make gluten-free, simple ingredients, and really pretty forgiving. You can’t go wrong with nut butter and chocolate chunks in anything. You can’t teff this up.

The original recipe is from Vegan Richa; I just upped the teff factor. I took them to the office for a farewell party and my sister called them “the best bars ever”. They would make an awesome lunch snack (we are in the back to school zone) or a tasty and healthy-ish option for a work snack shindig.

Enjoy! Also I promise I’ll stop with the teff play on words very soon. I’ve pretty much run out of ideas anyways.

chocolate chunk nut butter blondies with teff flour

Chocolate Chunk Nut Butter Blondies (with Teff Flour)

  • Author: Original recipe from Vegan Richa; tweaks by Backyard Owl
  • Recipe Notes: vegan, gluten-free, oil-free

Ingredients:

  • 1/4 cup + 2 tablepoons non-dairy milk
  • 2 tablespoons maple syrup
  • 1/2 cup organic cane sugar
  • 1 tablepoon flax seed meal or ground chia
  • 2 teaspoons vanilla
  • 3/4 cup almond butter or peanut butter or other smooth nut butter (I used a mix of almond and peanut)
  • 1/2 cup teff flour
  • 1/4 cup  + 2 tablespoons coconut flour (or more teff, if you don’t have coconut flour)
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2/3 cup gluten-free/dairy-free chocolate chunks

Instructions:

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together milk, flax/chia, maple syrup, sugar, and vanilla until smooth.
  3. Stir in nut butter until completely combined.
  4. In a separate bowl medium-sized bowl, whisk together teff and coconut flours, cornstarch, salt, baking soda, and cinnamon.
  5. Add dry ingredients to wet and mix until well-combined (without, you know, stirring the thing to oblivion).
  6. Spread batter into a (very lightly) greased 8×8 pan and bake for 18-25 minutes, depending on your oven’s hotness. They should pull away from the edges of the pan just slightly and look dry on top.

© Backyard Owl

Chewy One Bowl Chocolate Chip Cookies (with Chickpea Flour) – v, gf

chewy chocolate chip chickpea cookies - vegan & gluten-freeSo who here thinks chickpea flour tastes gross? Show of hands. That’s quite a few of you, but I’m betting it’s from when you tried some adventurous gluten-free chickpea flour recipe and tasted the batter and thought, dear god, what monster have I created? Chickpea flour – un-baked – is kind of bitter. It does not taste good. Let’s just get that out of the way right now.

BUT – chickpea flour baked INTO things has no taste, really. That is to say, it loses the offensive taste. And, it keeps the protein, chewiness, and gluten-free fabulousness.

chewy chocolate chip chickpea cookies - vegan & gluten-free

My eyes have been opened recently to the joys of chickpea flour. It makes a delicious cookie, for one, and it’s so versatile! Other cultures have been baking and cooking with chickpea flour for centuries, but North American culture is just catching up. In the last few days alone I’ve seen recipes for chickpea flour flatbreads, quiches made with chickpea flour, french toast with chickpea flour, and blondies with chickpea flour, among others.

And, compared to many gluten-free flours, it’s relatively inexpensive. And, though this may be entirely psychological, it seems a little more “from a whole food” than say, potato starch (how do they get just the starch out of the potato?)

So if you are looking for a healthy treat that is high in protein and fibre, I’d encourage you to try these cookies. You could add raisins, nut butter, or perhaps some sunflower or pumpkin seeds. If you don’t find the batter sweet enough (they are JUST on the edge), feel free to also add an additional tablespoon or two of maple syrup, or, sprinkle the tops with some organic cane sugar.

Welcome to the chickpea flour fan club! chewy chocolate chip chickpea cookies - vegan & gluten-free

Chewy One Bowl Chocolate Chip Cookies (with Chickpea Flour)

  • Author: Tweaks by Backyard Owl; original recipe inspired by Oatmeal with a Fork’s Incredible Protein Chocolate Chip Cookies.
  • Recipe Notes: vegan, gluten-free, source of fibre and protein, soy-free, nut-free, naturally-sweetened

Ingredients:

  • 1 cup COLD/FROZEN chickpea flour
  • 1/2 cup rolled oats
  • ¼ t. sea salt or himalayan pink salt
  • ½ t. baking soda
  • 1/4 cup coconut oil, melted before measuring
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 2 tablespoons (or as needed) almond milk
  • 1/2 cup dark chocolate chips

Instructions:

  • Preheat oven to 350F.
  • Whisk together cold chickpea flour, rolled oats, sea salt, baking soda, and chocolate chips.
  • Melt coconut oil over low heat, and measure out.
  • Add melted coconut oil, maple syrup, and vanilla to dry ingredients and stir. If needed, add the almond milk.
  • Scoop and roll into balls of your desired size.
  • Bake for about 12 minutes or until lightly golden.
  • Remove from oven, and gently press down with a fork. This step squishes the cookies and improves their chewy factor.
  • Cool, and store in an airtight container.

© Backyard Owl