Gothic Granola

Cornbread, Lazy Muffins, Muffbars

I’ve referenced this cornbread recipe too much not to post it, finally.  This is my “I need food now” bread for weekend mornings. It’s similar to this cornbread, but it’s not the same.





Speaking of Breakfast, on Saturday, I discovered the joys of eating acorn squash cornbread and pumpkin smoothie with chopsticks.



Smoothie:
1 cup unsweetened almond milk
2 tablespoons ground flaxseed
1 cup mashed pumpkin and sweet potato
1 banana
chunk pineapple + juice
knifeful sunflower butter.

You know what to do.



Banana Corn Muffins, Lazy Muffins, or Muffbars

1 tablespoon ground flaxseed plus 3 tablespoons water
2 tablespoons canola oil
3 bananas, mashed
1 cup non-dairy milk

2 cups cornmeal
1/2 to 1 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon

1 cup craisins

Preheat oven to 375 degrees Fahrenheit.  Paper a muffin tin or grease a 9*13-inch pan.  In a small measuring cup, whisk flaxseed and water until foamy.  In a large bowl, mash bananas with oil.  Add flax mixture and milk to banana mush and combine.  Whisk dry ingredients together in a separate bowl.  Add wet to dry.  Fold in chunks.  Transfer to baking receptacle of choice.  Bake lazy muffins for about 20 min or until surface cracks a bit and edges are golden.  Cool on a rack and cut and store in fridge (they dry out a little when they’re frozen).



Sweet Potato Muffbars (AKA: Thanksgiving bars)

3 sweet potatoes, baked and flesh mashed
1 cup coconut milk
1 tablespoon ground flaxseed plus 4 tablespoons water
2 tablespoons canola oil

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon apple pie spice (I use King Arthur Flour’s blend)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cornmeal
1 cup Bob’s Red Mill All Purpose GF Baking Flour (or brown rice flour)
1/2 cup organic sugar
1/2 teaspoon xanthan gum

1 cup craisins
1 cup sliced almonds

Method is same as above.  Mix wet, mix dry, add wet to dry, fold in chunks.  Bake in 13*9″ pan, 30-35 min @ 375 degrees Fahrenheit.


Other Variations:

HPR: Pear puree, almond milk, 1 cup raisins, 1/2 cup shelled hempseed, 1/4 cup agave, spices same as sweet potato version; bake in an 8*8″ pan for closer to 35 minutes.



Tahini-squash: 1/2 cup tahini and 1 cup shredded summer squash



Acorn Circle: 1/3 of a baked acorn squash moosh, ricemilk, 1 cup raisins, 1/2 cup shelled hempseed, 1/2 cup agave, spices same as swt potato plus 1/4 tsp cayenne; bake in a 9″ glass pie plate for 35 minutes (acorn squash is very moist, so trust the colour, not the knife plunge).







This is my bucket of baked sweet potato plus pumpkin that I’ve been eating for the last week before I baked the remaining cup-and-a-quarter into cheezecake.  That recipe will be forthcoming, but I’m going to turn in now.  Gonna go read my new vegetarian cookbooks that I bought at the public library sale today.
Come to the Dark Side…we have vegan and gluten-free goodies.

One Thought on “Cornbread, Lazy Muffins, Muffbars

  1. Pingback: Updated Cornbread, in Muffin Format, with Sourdough Variation | Gothic Granola

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