Gothic Granola

Tag Archives: Walnuts

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.
 
 
  
 

Read more →

Pancakey | Carrot Cake Pancakes

Though it is now full-blown Lent, I’m sharing my Mardi Gras luncheon because there’s nothing about it that’s sinful or off-limits in the fasting and abstinence sense, as far as I know. I can and will go on at length about how food is not “sinful” and should not cause guilt. Food is neutral. We bring the guilt as a side dish or a sauce. We also have the ability not to partake, but instead to enjoy our treats or what-have-ye mindfully and in appropriate-to-ourselves amounts.

 
carrot cake pancakes vegan gluten-free | gothic granola

Read more →

Demon Speeding | Spaghetti Casserole

Got that Rob Zombie song stuck in my head, alternating with American Head Charge’s “Song for the Suspect.” 

 

Spaghetti Casserole | Gothic Granola

 
Spaghetti casserole is a dish from my maternal grandmother’s mother’s side of the family.  The version I modified was originally written in 1973, but her relatives had been making it before then. The picture above shows the original version.

Read more →

Quickbread for a Quick Post | Apple Butter Chocolate Chip Muffbars

Snowed in today.  Much thesis-ing, besides making sushi filled with a rice-and-lentil moosh, blending hommos, and baking & chilling coconut cream pie.   At this point, I still owe a “how to frost a cake” post and a “bread pudding” post.

 

 
Good bring-to-work/class fare: I made these bars many times in spring 2011 since these are a convenient way to use up bananas fast going south or a third of a jar of apple butter or a bit of pumpkin…you get the idea.

Apple Butter-Chocolate Chip Muffbars
Modified by Q from:
Vegetarian Times.  “Chocolate-Chip Banana Muffins.”  Everything Vegan.  Hoboken: John Wiley & Sons, Inc., 2011. 262-3.
 
Makes 18 muffins (if you use a lot of add-ins) or 24 two-inch 9*13” bars
 
1 ½ cups brown rice flour
½ cup sorghum flour
½ teaspoon xanthan gum
 2/3 cup unrefined cane sugar
1 teaspoon baking soda
dash Kosher salt
1 teaspoon cinnamon
½ teaspoon nutmeg
 
Wet ingredients:
1 cup unsweetened applesauce
3 ripe bananas, mashed (or 1/3 cup apple butter + 1 banana, mashed; total there is about 1 3/4 cups of fruit puree.  Pumpkin is also a good choice)
1 teaspoon vanilla
¼ cup canola oil
¼ cup non-dairy milk
 
Chunks:
2/3 cup vegan chocolate chips
1 cup walnuts, broken into small pieces
1 cup dried fruit (I used craisins and raisins)
 
Preheat oven to 375 degrees Fahrenheit.  Line muffin tins with paper or grease pan.
 
In a large bowl, whisk together dry ingredients.  In a large measuring cup, combine wet ingredients.  Add wet to dry, stir a bit, and fold in the chunks.  Fill muffin wells 2/3 full or transfer to pan.  Bake 35-40 minutes (muffins will take around 25-30) or until a toothpick inserted in the centre comes out clean, the centre springs back when touched, and the sides of the bars have begun to pull away from the edge of the pan.  Cool in the pan for 10 minutes then cool completely on a rack (before cutting bars).

banana bread muffin bars vegan gluten-free | gothic granola 
 
Come to the Dark Side…we have vegan and gluten-free goodies.

For Convenience’s Sake: Pumpkin Cheezecake

 

Chococat says, “All this pumpkin cheezecake for me?!”
Read more →

(Not My) Grandmother’s Spice Cake



I’m not going to tell you how to make oatmeal.  This was today’s breakfast when I assembled it on Wednesday night.  I like to make my oatmeal ahead of time and eat it all cold and stuff the next morning.  I used a little too much water, as you can see, and it almost flooded the bowl.  I was urging my oatmeal (and pear, flaxseed, and peanut butter) to absorb more water, yelling—SUCK IT!  SUCK IT UP!



Yesterday, I made cake for work.


Grandmother’s Spice Cake (modified from Vegan Vittles, by Joanne Stepaniak, p. 152)

1 1/4 cup applesauce
1/2 cup pure maple syrup
2 tablespoons canola oil

1 cup brown rice flour
3/4 cup Bob’s Red Mill All Purpose GF Baking Flour
1/2 teaspoon xanthan gum
2 tablespoons cocoa powder
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
(alternately, use 2 teaspoons King Arthur Flour’s Apple Pie Spice instead of the spices)

1 cup raisins or craisins
1 cup walnut halves

Preheat the oven to 375 degrees Fahrenheit.  Grease an 8×8” glass baking dish or 9” round pie plate.  Place walnuts on a piece of foil and toast in the preheating oven for about 8 minutes.  Remove and set aside to cool.

Combine wet ingredients in a large measuring cup.

Whisk together dry ingredients in a large bowl.  Break up the toasted walnut halves.  Add wet to dry and fold in the chunks.  Transfer to the baking dish.  Bake for 30-35 minutes or until it passes the toothpick test, the center springs back when touched, it’s cracked near the edges, and the cake has begun to pull away from the sides of the pan.  Cool completely in the pan before cutting.  Store in the refrigerator covered in plastic wrap.  This freezes very well.

Come to the Dark Side…we have vegan and gluten-free goodies.