almond milk

Posts Tagged ‘almond milk’

Hazelnut Cakes

Cookies, cakes, and all things sweet were the gateway for my love of being in the kitchen. I’m known in my family as the “Martha-esq” type, whipping up desserts and craft projects for fun. It was always slightly embarrassing though because I was also quite the tom-boy and saw myself keeping up with the boys, just as much as I could be found baking. Funny thing is I’m exactly that same person then as I am now, but my sweet tooth and baking skills have given way to more savory fare. I love the forgiveness cooking can inspire.

On any given night, I love looking in my fridge and finding all the odds-and-ends of this-and-that and coming up with something delicious. Or at the very least belly sustaining if the vision in my head didn’t turn out as well as I’d planned. But lately, because of my ease and almost carelessness while cooking, it’s started to transfer over into my baking. I stopped measuring ingredients and following given instructions (unless I needed to write them down here) because I thought the end result would still turn out not so bad. Luckily there haven’t been any hard bricks or gooey messes of inedible dessert, but still, nothing was that great either. This past weekend a little celebration was in order, so I decided I needed to change that and get out my measuring cups.

I didn’t know what to expect with the hazelnut flour. I’ve used it in tart crusts, but never in a baked good. The little cakes came out with an incredibly delicate crumb texture, which makes them somehow light and quite filling at the same time. They make a super breakfast or brunch treat, but they work just as well for a casual dessert, especially if you wanted to add in some chocolate to the batter and sever with a touch of whipped cream.

Hazelnut Cakes / makes 12-14 small cakes
At the last minute I added in 2 tablespoons cocoa powder to half the batter if you decide you want all chocolate cakes, use the full 1/4 cup and mix it in with the dry ingredients first. Also, because I know someone may ask, the 2 tablespoons of baking powder is not a typo; hazelnut flour is heavy and needs some lift!

2 cups hazelnuts, toasted
1 cup whole wheat flour
1 cup rolled oats, ground into oat flour
2 tablespoons baking powder
1 teaspoon baking soda
1 banana
1/2 cup sunflower oil or coconut oil
1/2 cup honey
1 teaspoon pure vanilla extract
1 cup almond milk
1/4 cup cocoa powder, optional

Preheat oven to 350F. Line baking cups or tins with muffin liners.

Place the hazelnuts in a food processor and grind until they form a nice crumbly flour meal, don’t go for to long though or you’ll end up with hazelnut butter. Combine the ground hazelnuts, wheat flour, oat flour, baking powder, and baking soda in a mixing bowl and mix well.

Use a mixer with a whisk attachment to whip the banana, oil and honey until thoroughly combined. Add in the vanilla and almond milk and whisk well.

Pour half the dry mix into the wet, stir gently a few times, then add the remaining dry mixture. Gently fold everything in, the batter should be light and almost bubbly.

Fill each baking cup about 2/3 full and bake for 28-30 minutes or until a toothpick inserted comes out clean and the tops are golden brown.

Bread, Breakfast, Desserts + Sweets, Grains

Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote

A couple weekends ago, some girlfriends and I hopped on I-5 heading south for a 2 1/2 hour drive. Our destination; The Cedar Grist Mill. The oldest working water powered flour mill in the state. The September afternoon was bright and sunny, it felt like a much needed mini road trip. The mill is completely volunteer operated, so the hours are limited, but the setting is absolutely beautiful and arriving a little early was nice because we found ourselves exploring around the riverbank.

We were given a tour and complete history by a charming man in overalls named Fred. He even went over the health benefits to eating whole grains vs. processed ones. I was completely blown away at the whole process of how flour was milled in the late 1800′s. The whole system is massive, yet so utilitarian and simple in design. There were huge belts that wrapped around all sorts of large gears and when the water tank was full all you had to do was turn a large wheel to open the water flow and the mill was off and running, at least until the tank emptied. It even powered some of the electricity. I kinda wanted one.

That day there were two different flours milled, soft wheat and hard red wheat. Other times they grind cornmeal as well. We crunched on the different wheat berries and the flavor was incredibly distinct between the two. The sacks of flour Fred handed out at the end were warm and really fragrant. For a small donation we each took home a bag of the soft wheat, which is considered perfect flour for pancakes or scone making. Fred mentioned that he himself enjoys a short stack several times a week. I think I know why he volunteers! I couldn’t resist taking the guy up on his pancake suggestion.

I’ve made many whole wheat pancakes before, but there was absolutely no mistake about the difference in taste when I used the freshly milled flour. I wish I had one of these mills closer by, because it makes such a difference. I added in some ground walnuts to the batter and topped them with warm brown butter apples. Perfect for the crisp mornings we’ve been having. Have you ever used freshly milled flour before? And what did you make?

Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote / makes 8-10 pancakes

1 1/4 cup whole wheat flour
1 cup walnuts
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs or 2 flax eggs (2T. flax meal mixed with 6T. water)
1 cup almond milk
2 tablespoons apple sauce
1 tablespoon maple syrup

apple compote
2 tablespoons unsalted butter
2 apples, peeled, cored and sliced into wedges
big pinch cinnamon
maple syrup

Place the walnuts into a food processor and pulse until the walnuts just start to become flour-like. Don’t go too far or you’ll end up making walnut butter. Place the ground walnuts, whole wheat flour, baking powder, baking soda, and salt into a large mixing bowl and whisk together.

In another bowl whisk together the eggs, almond milk, apples sauce, and maple syrup. Pour into the dry mixture and whisk just until everything is wet. Let sit while you prepare the apples.

Start heating the pan you’re going to cook the pancakes on, that way it’s good and hot. In another large skillet or frying pan melt the butter over medium heat. Once melted, watch (and smell) closely for little flecks of brown and a nutty smell. Once this happens add the apple slices in one layer, sprinkle with a little cinnamon and let sit for 4-5 minutes, or just until browned on one side. Flip and repeat on the other side and let it get golden. Lower heat and drizzle in a bit of maple syrup. Keep warm over a low heat until the pancakes are finished cooking.

Pour the pancake batter, about a quarter cup at a time, into the hot skillet. Cook until the edges are set and there are lots of air bubbles surfacing. Flip and cook until the other side is dark golden brown. Keep warm in the oven. Serve with the apple compote and more maple syrup.

Breakfast, Fall, Fruits, Grains, Vegan

Orange Scented Honey Rhubarb Swirl Cake

I’m sitting among a few miscellaneous unpacked boxes; everything is out of order and the smell of freshly painted walls still lingers in the air. We purchased our first house (we purchased a house!) and since last Friday, when we were handed the keys, we have done nothing else but pack-up, move, paint, organize, un-pack, rearrange, and in general become overwhelmed by the idea that we finally have a place that really feels at home and so much like us. As I’m typing this, I’m realizing this is the first moment I’ve truly had to just sit. It feels pretty good. There is so much still to do to our over 100 year old home, but for right now everything is settled just enough.

We hadn’t planned on getting the keys until this past Monday, so when the call came in Friday afternoon that we could pick them up, we zipped around as quickly as possible, packing everything we had planned to pack over the weekend. Friday night called for a celebration. I picked some of the first rhubarb from the garden (crossing my fingers they survived the move okay) and decided to make a simple rhubarb cake to bring over to have dinner with a couple friends. I had planned on making a soup recipe for the Food Matters Project too, that never happened, but luckily Jennifer made her version and we got a taste. It was delicious, I’ll need to make it on my own soon too.

This cake is simple and just the way I like it, not too sweet, a nice dense crumb and perfectly matched to the tartness of the rhubarb puree. I think many of the reasons people dislike rhubarb comes down to it’s texture. If you know someone who dislikes rhubarb I urge you to have them try it this way because it keeps that beautiful bright tartness without the texture that can sometimes be a turn off for some.

On top of all our house hunting and moving these past couple months, we’ve been working day and night on projects for our business. If you are fans of our work, we now have many new products in the shop and I’m so excited to finally be able to share them with you! Head to our Slide Sideways shop to see our new tote bags, zip pouches, posters, and cards. I hope to get in a bit of cooking between all the organizing going on around here, as well as getting our garden planted and I’ll share more with you when I get a chance. Until then enjoy this cake and have a great weekend.

Orange Scented Honey Rhubarb Swirl Cake / serves 9-12

I like to peel the outer skin of the rhubarb stalks for this recipe. Starting from the bottom, peel up an edge; it should come off in pretty little red ribbons. You will have extra sauce, but it’s nice to have around to add to yogurt or to top off a stack of pancakes.

rhubarb sauce
1/2 lb. rhubarb cut into 1/2-inch pieces, about 3-4 stalks
2 tablespoons fresh orange juice or water
2-4 tablespoons honey
1/2 teaspoon orange zest

cake
1 1/2 cups light spelt flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon orange zest
1/2 cup coconut oil
1/3 cup honey
1 egg at room temperature
1/2 cup almond milk
1 teaspoon pure vanilla extract

Place the rhubarb and water in a heavy bottom pot over medium-low heat. Bring to a low simmer and cook, covered, for 10 minutes, stirring occasionally. It may start to foam a little, this is normal. Once cooked down stir in the honey and orange zest, cook another 5 minutes over low heat. Remove sauce from heat, pour into a small bowl and allow to cool.

Preheat oven to 375F. Grease an 8×8-inch baking pan.

In a large bowl, combine the flour, baking powder, salt, and orange zest.

Using the same pot used for the rhubarb sauce, melt the coconut oil and honey, until very runny. Remove from heat, beat in the egg. Pour in the milk and vanilla, stirring until everything is well combined. Pour the wet mixture over the flour mixture and stir just until everything is moistened.

Pour the batter into prepared pan smoothing out the top. Spot the top with about 1/2 the rhubarb sauce and use a knife to carefully swirl it in. Bake for 20-30 minutes, or until the cake has puffed up and a toothpick inserted in the center comes out clean. Allow to cool before cutting.

Desserts + Sweets, Spring

Chocolate Snack Cake

It’s been a rather busy last couple of months, so this afternoon I mentally declared that this weekend be a stress-free, no-worries, do exactly what I want to do kind of weekend. I’m even starting it off a little early by enjoying a thick slice of this chocolate snack cake.

I had a craving for chocolate, but I wanted something simple too. I’ve mentioned here several times that I’m not much of a “birthday cake” person, where there’s mounds of frosting atop an airy cake, but more of an everyday, simple, no frills kinda cake person (but really in all honesty I’d probably grab a couple cookies before a slice of cake). Still though, I made a cake because the kitchen cupboards didn’t entertain much to throw into a cookie and because every now and then I like to switch it up.

This cake is for the chocolate lover. After slicing off a couple slices and sharing with Scott, at first we both couldn’t decide if it needed more sweetener or if it was just right. But then the intensity of the chocolate comes through and makes it feel just right. There is a slight crust that forms around the edges that breaks into a soft, dense crumb, I suggest you enjoy it with a tall glass of almond milk.

Chocolate Snack Cake / makes 1 loaf

At the last moment (to pretty it up) I decided to sprinkle on a bit of desiccated coconut, then realized it kind of just falls off mostly, so this is optional. You could also give it a light powdered sugar dusting or if you want to up the “everydayness” you could give it a nice chocolate or cashew coconut cream frosting.

1 1/2 cups whole or light spelt flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup almond milk
1 teaspoon apples cider vinegar
1 tablespoon chia seeds
1/2 cup coconut oil, melted
3/4 cup Muscavado or brown sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 F. Grease or line with parchment a 9×5-inch loaf pan.

Sift together the flour, cocoa powder, baking soda, baking powder, and salt and set aside.

Combine the almond milk, vinegar, and chia seeds, in a small bowl and set aside. In a large bowl cream together the melted coconut oil and sugar; stir in the vanilla extract. Pour the almond milk mixture into the coconut oil mixture and stir well. Fold in the flour mixture, stirring just until combined.

Pour the batter into the prepared pan, smooth out the top and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Store at room temperature, tightly wrapped for up to 3 days.

Desserts + Sweets, Grains, Vegan

Gingered Carrot Millet Muffins

I realized the other day that I have so many recipes either bookmarked from online or tagged in my cookbooks and magazines, that have been sitting there, waiting for me to get to it, for way too long. Many times they’re a seasonal recipe I discover at the end of it’s prime season, so it gets saved until the next spring, or summer, or fall arrives in the hopes that I remember to come back and rediscover the recipe I found the year before.

So I found myself going through them, editing down my long list to what is relevant to me in this moment now. I felt quite organized after doing this and ready to start fresh and tackle the recipes I had long been waiting to try. The first was a millet muffin from Heidi’s book. I remember when I first came across her recipe and how intrigued I was by the idea of crunchy little millet seeds in a muffin. So I whipped up a batch for the weekend. They were delicious. Slightly sweet from the honey with a bit of tang from the yogurt, and of course, the crunch of millet that I was anticipating.

Her muffins were what lead my brain to these little gingered carrot and millet muffins. I craved adding some shredded carrots to the recipe. Then I gave myself the challenge of making them vegan so I could share a batch with our weekly Monday night potluck friends and everyone could enjoy. That meant no yogurt, honey, or eggs. Those got replaced with coconut oil, natural cane sugar, and flax meal. I thought about how ginger would make a great flavor profile alongside the carrots, so I added fresh and ground to the batter too. By that point they were a whole new muffin, but they came out as perfectly as I had envisioned. I knew there was a reason I had tagged that page. They inspired me to a new delicious recipe and hopefully one for you too.

Did you know millet is actually a small seed from the grass family and not a grain. Awesome right! I’ve been cooking millet for awhile now and love it combined with quinoa or bulgar for a slightly different texture. This was my first time baking with it and using it in it’s uncooked form, but I can’t wait to try it baked into more things. Have any of you experimented with millet in other baked goods?

Gingered Carrot Millet Muffins / makes 12-15 muffins

Inspired by Super Natural Everyday

This recipe yielded an awkward 15 muffins for me. I think next time I’m going to fill them as high as possible in the paper cups to get 12, as well as a slightly higher dome on top.

2 cups whole wheat pastry flour
1/3 cup raw millet
1/2 cup cane sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons flax meal + 6 tablespoon water combined
1/2 cup almond milk
1/3 cup coconut oil, melted
1 teaspoon fresh grated ginger
2 cups grated carrots, about 3 large carrots

Preheat the oven to 400F. Line a muffin tin with paper muffin liners.

In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside.

In a medium bowl combine the flax meal mixture, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.

Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.

Breakfast, Desserts + Sweets, Grains, Vegan, Vegetables

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