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Tag Archives: Quickbread

Out and About & Homework Muffins

I really frickin’ like muffins. I’m sure there’s a double entendre in there, but I care not. When I first printed the recipe for these muffins, I picked it up at the printer in the Loughlin Hall basement and then sat by the laundry room to do my Biblical Hebrew homework. A dorm denizen was listening to some alternative rock over his compy speakers. After a few minutes, I raised my voice to get his attention and asked who was the artist. Surprised at being interrupted, he responded it was Arcade Fire. Being a Luddite or a traditionalist, I didn’t have my compy for BH homework, and I scribbled the band name on the top of the recipe. Confession: I used most of my print quota for recipes since I printed two pages per sheet and double sided for most readings.

 


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Wakeup Shakeup: Gothic Granola Video

Doing things a little differently today.
 gingerbread vegan gluten-free | gothic granola

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Advocatus Avocado | Avocado Banana Bread

Avocados are a polarizing ingredient, like cilantro. Either you think it’s the bee’s knees or you think it’s the devil’s hooves. Wednesday’s Foodie Call challenge ingredient was avocado. It’s nice to have over 200 recipes from which to choose (and that’s just my blog right here). I Vitamixed some avobachoco. As my student job supervisor said when I made it in 2012, many customers confirmed that it would be a great baby food. Funny, I forgot that it contained almond butter until I checked the recipe just now.
 
beaucoup avocados | vegan gluten-free | gothic granola

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Pan-Fried Blueberries: Blueberry Blue Cornbread

Blueberry Un-Blues: Blueberry Blue Cornbread
 
Measure twice, cut once, as the adage goes. Measure once, make it, measure again, remake it, I say. Seeing blueberry cornbread “by the pound” at work made me want to make my own, with whole grain flours. In the first iteration, I used all coarse-grind blue cornmeal to make it truly blue.
 
 
  
 

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Another Chapter in the Quickbread Chronicles

 
Another day, another dollar, another job application, another recipe…lest this gets boring, remember that you are alive, you can move, and you have the use of your five senses and third eye. Reverend Justin Terry’s take-home message from the Sunday evening service at Arlington Metaphysical Chapel was,
 
God is blessing you, whether you can see it or not. But it’s always there.
 
 

10 Front Window in Arlington Metaphysical Chapel, Arlington, VA

 

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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.
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