Banana Muffins, Cookies with Berries, and Cookies with Chocolate Chips

Done this morning:

Place baking stone or quarry tiles into oven.  Preheat oven to 350 deg. F.

Place 1 T. flax seed meal into a small bowl and pour in 3 T. water.  Set aside.

Mash in a bowl:

3 medium bananas (about 1 c. mashed).

Add to bananas:

juice of 1/2 lemon (about 2 T.)

1 t. vanilla extract

2 T. brown sugar

and blend together.

In a separate bowl, stir together:

2 t. baking soda

1 t. salt

2 1/2 c. a-p flour

1 t. freshly grated nutmeg

2 t. ground cinnamon

Add to flax meal mixture:

1/2 c. almond milk

1 T. grapeseed oil

and mix thoroughly.

To the flour mixture, add 4-6 oz. fresh whole blackberries (one and a half small containers).  Stir together to distribute the berries.

Oil or spray 12-muffin tin.

Add the flaxseed mixture and mashed bananas to flour mixture all at once, then stir together thoroughly, until all dry ingredients are mixed in and berries are well-distributed.

Place on baking stone in preheated oven.  Bake 25 minutes, and test with a toothpick.  It might come out moist;  that’s okay.  Allow muffins to cool in pan for one minute, then remove to a cloth-lined bowl, folding the cloth over the muffins to help keep them warm.

Serve while warm.  These muffins are completely vegan and definitely delicious.

I was in a baking mood, so I baked these cookies last night while K was at a band competition:

Preheat oven to 350 deg. F.

Put about 1 c. unsweetened applesauce into a large bowl.  Mix in 1 t. vanilla extract, 1/2 t. almond extract, 2 T. brown sugar, 1 beaten egg, and a bit of cinnamon and nutmeg.

In another bowl, stir together:

2 c. a-p flour

1 t. salt

1 t. baking powder

Mix the flour mixture into the egg mixture, then add:

2 c. rolled oats

1/2 c. dried cranberries

1/4 c. dried blueberries

1/2 c. dried currants

Stir batter until all dry ingredients are mixed in.

Line a baking sheet with a silicone liner and drop batter, by tablespoonfuls, onto pan, spaced with about an inch and a half between cookies (I can get 15 on a tray).  Bake for 10 minutes, then allow to cool on pan for one minute before removing to a cooling rack to cool completely.  These are a fruity alternative to the sweeter. chocolated version, in which I:

Blend

1/2 cup melted butter with

1/2 cup unsweetened applesauce.  Add:

1/2 c. brown sugar

1 t. vanilla extract

1 t. almond extract, and blend well.

Preheat oven to 375 deg. F.  Line a baking sheet with a silicone mat.

In a separate bowl, mix together:

3 c. a-p flour

1 T. baking powder

1 t. salt

Mix dry ingredients into egg mixture, and then add:

3/4 c. dark chocolate chips

1/2 c. butterscotch chips

1/2 c. white chocolate chips

Mixing thoroughly.  I have a measuring spoon that measures 2 t., and I use that to scoop out batter and place the blobs onto the lined baking sheet.  These cookies don’t spread that far, so can be placed fairly close together on the baking sheet.

Bake cookies for about 8 minutes.  The batter should look dry, and the chips may have melted slightly.  Cool on baking sheet for one minute, then remove to a cooling rack to cool completely.  These cookies were brought  to a potluck a couple weeks ago, where they were complimented by the host.

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