Doughnut Day!

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 Happy National Doughnut Day 2014!

Every year, we celebrate this day dedicated to doughnuts! Remember celebrating with me last year with vegan baked donuts? This time, I’m at my parent’s house for a week and I think we are avoiding fried food, so this year is another baked version. I don’t have my donut pans here so we had mini donut muffins filled with apricot jamContinue reading

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Green Smoothie Muffins and Pistachio Milk

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I’m feeling mean green today. In sixth grade, my friends and I would do silly things and one of the things that I did (among other crazy kid things) was perform rap songs. To my friends, I was once “The Mean Green Rapper Crapper” because I was a wannabe rapper and my favorite color was green. So silly, but those were the days of being crazy kids. I was influenced by those times as I was developing a new muffin recipe and an accompaniment to it. I was thinking of using green things that are good for your insides so that they do their job well (LOL yes, alluding to my former rap name). I love zucchini bread and muffins, but wanted to use a different green veggie. Cruciferous kale is big nowadays, so I decided to try it out in a muffin recipe along with banana, apple, and pineapple, which are often found in green smoothies. When I wanted to stop my coffee and caffeine addiction a couple of years ago, I started having tea or a green smoothie instead, often with kale and a few fruit pals. Moreover, I love matcha green tea in green smoothies so I added it here in this recipe. The pistachios are a nice addition as well. Going with the green theme, I also made pistachio milk, which, when paired with these green smoothie muffins, is a mean & green, yet delightful combo. 😀 Continue reading

Carrot and Hazelnut Muffins…with a hidden ingredient

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“The rule is flavor, and flavor rules.”

-Master Breadmaker Peter Reinhart

Okay, I won’t keep you in suspense, the hidden ingredient to these carrot and hazelnut muffins is…butternut squash! These muffins have another secret too…they are gluten-free! But they taste really good! That’s no secret 🙂 A year ago I never thought that I would cook gluten-free foods. I’m not on a gluten-free diet, but I love the challenge of cooking gluten-free, especially in baking, where baked goods usually depend on the chemistry of gluten. I enjoy science, and gluten-free baking is like a science experiment for me, in addition to cooking in general. I realized that even if dishes are gluten-free–if it tastes good and makes you feel good, what’s the harm in that? Thus, I wholeheartedly subscribe to Peter Reinhart’s “Flavor Rule” where flavor determines what I enjoy in a dish, not labels–whether gluten-free or otherwise.

Now, back to the muffins. These butternut squash, carrot and hazelnut muffins were inspired by a recipe I found in Whole Living magazine. It is a great all-around muffin recipe with a nice soft and moist texture. They taste even better the next day, or days later. Makes for a great post-workout snack, after-work/school snack, or even as part of a quick breakfast (though I prefer more savory foods in the morning). I decided to use carrot instead of apple in the original recipe and it was definitely yummy. I think you can pretty much sub or add in ingredients like you would in a normal muffin or quick-bread recipe. Zucchini, banana, and chocolate, you’re next!

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Pumpkin Doughnuts

I hope you all had a fun and relaxing Thanksgiving! I know that I had a good time this holiday with my family. Even though I made a bunch of pies this Thanksgiving–pumpkin, Dutch apple, and cannoli pies; I still was in the mood to do some baking and for something pumpkin-flavoured. Call me crazy! Today I baked pumpkin doughnuts, and yes, of the gluten-free variety. I really have been bit by the gluten-free baking bug. 😀

If you wanted to, you can fry these cake-style doughnuts, but baking is easier and it tastes great!

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