whole wheat pastry flour | anunrefinedvegan

May 23 2013

Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

I love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.

Mango Lime Pancakes with Ginger & Coconut
Makes 16

1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided

Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.

In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.

In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.

In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.

When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.

Serve with your favorite syrup.

Tagged breakfast, brunch, coconut, coconut flour, easy, ginger, lime, lime extract, mango, pancakes, whole wheat pastry flour

May 16 2013

56 Comments

Bread, Breakfast, Brunch, Muffins, Biscuits and Scones

Loaded Morning Muffins with Crumb Topping

You can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.

It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest. I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up. You can vote for my Mango Sticky Rice Cake recipe right here. Thank you!

Loaded Morning Muffins with Crumb Topping
Makes 12

Muffins:
1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp allspice
1/2 tsp. powdered ginger
1/2 tsp. powdered stevia
1/4 cup maple sugar
2 tbsp. egg replacer + 6 tbsp. water (whisk and then let sit for a few minutes)
2/3 cup pumpkin puree
1 tsp. vanilla extract
2/3 cup almond or other nut milk
1/3 cup coconut oil, melted
1 cup shredded carrots
1/2 cup dried apricots, chopped
1/4 cup walnuts, chopped
1/4 cup crystallized ginger, chopped
1/4 cup unsweetened, shredded coconut

Crumb Topping:
1/4 cup rolled oats
1/4 cup unsweetened, shredded coconut
1 tbsp. maple sugar
1/4 cup coconut oil, melted

Preheat oven to 350F and lightly oil ~9 muffin cups.

Bake for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then carefully remove to a cooling rack.

Make the muffins:
Preheat the oven to 350F and lightly oil a muffin pan (~9 muffins). Fill any empty cups with water.

In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar. Set aside. In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil. Pour this into the dry mixture and stir to combine – and then add the carrots, apricots, walnuts, ginger and coconut.

Divide the batter between the muffin cups.

Make the topping:
Combine all of the ingredients and sprinkle evenly among the muffins. Bake muffins for 30-35 minutes or until firm. A toothpick will not come out clean on these babies.

Tagged applesauce, breakfast, carrots, coconut, coconut oil, dried apricots, easy, Eat What's Good, Ethical Ocean, ginger, mango sticky rice cake, maple sugar, muffins, oats, quick, vegan, vegan recipe contest, whole wheat pastry flour

Apr 16 2013

45 Comments

Bread, Slow Food, Yeast Breads

Walnut Braid with Sun-dried Tomatoes and Roasted Garlic

During my long stay in Utah I really missed bread. Not eating bread so much – it wasn’t hard to find excellent artisanal loaves – but baking it. As good as store-bought bread can be, there is nothing like making (and eating) your own. For one thing, I didn’t have the time or concentration needed, but the biggest thing holding me back was that my breads at high-altitude flopped. Instead of high and soft loaves with crunchy crusts, I ended up with lumpy bricks with unappealing interiors. It didn’t matter what methods I tried. So I just gave up and bought my bread at Harmon’s (oh, sweet, sweet Harmon’s, how I miss you).

Now that I’m back just a little bit above sea-level, my breads are behaving the way they should and I’m happy to be elbow-deep in dough once again. This is one of my favorite breads. If you don’t like sun-dried tomatoes or roasted garlic, leave them out or add in what you love.

A quick thank you to The Vegan Woman for selecting An Unrefined Vegan as a blog “to keep an eye out for.” It was really quite a terrific surprise to have appeared on their list (a total of 90 blogs) at all. You’ll see quite a few familiar blogs gracing this impressive list of plant-based lady bloggers. Congratulations to all!

I shared this recipe on Healthy Vegan Friday!

Walnut Bread with Sun-Dried Tomatoes and Roasted Garlic
Makes two loaves

1 1/4 cup old-fashioned rolled oats
1 cup boiling water
1 package dry yeast
1/4 cup warm water
1 1/2 cups “buttermilk” (nut milk + 1 tbsp. lemon juice or apple cider vinegar)
1 tbsp. agave nectar
3 tbsp. walnut oil
2 tsp. salt
~4 cups all-purpose flour
2 cups whole wheat pastry flour

1 cup walnuts, chopped
1/2 cup sun-dried tomatoes (not oil-packed), rehydrated in hot water, drained and chopped
1 head garlic, roasted and cloves squeezed out of skin

In a food processor, process oats until coarsely chopped. Place oats in a medium-sized bowl and pour hot water over them and let sit for about 10 minutes, stirring occasionally.

In a large bowl, dissolve yeast in 1/4 cup warm water and let sit until frothy. Add the buttermilk to the oat mixture and stir; then add in the agave nectar and walnut oil. Add this mixture to the yeast in the large bowl.

Add the salt and about 3 cups of the all-purpose flour and all of the whole wheat pastry flour to the yeast mixture. Mix and knead until smooth – adding more flour as needed. When the dough is smooth and elastic (about 8-10 minutes), fold and knead in the walnuts, sun-dried tomatoes and garlic.

Place the dough in a large bowl that has been lightly coated with cooking spray. Cover and let rise for about an hour or until doubled in size.

Preheat the oven to 400F and line a baking sheet with parchment paper. Punch down the dough and divide it in half. Divide each half into three equal portions. Cover three of the pieces while you work with the other three. Roll each third into a rope that is about 14″ in length. Place the ropes lengthwise on one half of the baking sheet. Pinch one end together and then braid the ropes, pinching the end to seal. Repeat this procedure with the other half of the dough. Cover and let rise for about 30 minutes.

Spritz the dough with warm water and bake in the center of the oven for about 30 minutes. The top should be a deep brown and the loaf should sound hollow when tapped on the bottom. Let loaves cool on wire racks before slicing.

Tagged all-purpose flour, bread, dough, roasted garlic, sun-dried tomatoes, walnuts, whole wheat pastry flour, yeast

Mar 14 2013

75 Comments

Breakfast, Brunch, cheez, Waffles

Red Velvet Waffles with Cream Cheese Sauce

This recipe comes thanks to my friend, Angela, at Canned Time. Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe. She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board. I immediately printed the recipe and the following Sunday I veganized it and went with waffles. I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.

By the way, Angela will be guest-posting here on the 19th – and I know she will be sharing something really good.

One year ago today: Inspired-by-Trader-Joe’s Trail Mix Cookies
One year and one day ago today: You and I and Nature in the Garden

Red Velvet Waffles with Cream Cheese Sauce
Makes ~4

Waffles:
2 to 2 1/4 cups whole wheat pastry flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
2 cups nut milk
2 tbsp. white vinegar
1 /4 cup maple syrup
1 tbsp. red food coloring, optional (I use King Arthur Flour’s Red Velvet Bakery Emulsion)
1/3 cup virgin coconut oil

fresh berries, optional

Cream Cheese Sauce:
1/2 cup cashew pieces, soaked for several hours, drained and rinsed
1 6 oz. container plain, unsweetened soy yogurt
jot of vanilla extract
squeeze of lemon juice
1/4 cup nut milk

Make the waffles:
In a large bowl, whisk together the flour, baking powder, baking soda and cocoa powder. Set aside. In a big measuring cup, combine the milk, vinegar, maple syrup, food coloring and vanilla extract.

Pour the wet ingredients into the dry and stir well to combine. Let sit for about 15 minutes during which time you should warm up your waffle iron and get your plates warming up in the oven.

When the batter is ready, spoon batter onto a lightly oiled waffle iron and cook for 4-5 minutes (or according to the whims of your waffle iron) or until steam has nearly stopped rising. Gently remove waffle and place directly onto a rack in the oven. Prepare the remaining waffles.

Make the sauce:
In a blender or food processor, combine all of the ingredients and process until very smooth. Transfer to a small pitcher or bowl.

Serve the piping hot, crispy waffles with plenty of cream cheese sauce and top with fresh berries.

Tagged breakfast, brunch, Canned Time, cocoa powder, cream cheese, nut milk, red food coloring, red velvet waffles, soy yogurt, vanilla, waffles, whole wheat pastry flour

Jan 25 2013

26 Comments

Breakfast, Brunch, Lunch, Sandwiches, Tempeh, Waffles

Guest Posting at Veganosaurus: The Kelvis Sandwich

Kel + Elvis = The Kelvis

I’m very pleased to be “appearing” today on Veganosaurus – a blog jam-packed with inventive and delicious vegan recipes and written by one of the most kind-hearted women it’s been my pleasure to come to know. Besides blogging at Veganosaurus, Susmitha has an Etsy shop and also herds us plant-based cats at Vegan Temptivists on Facebook.

I’m sharing a kind of crazy recipe for a big, fat Elvis-worthy sandwich I call the Kelvis which consists of maple waffles, tempeh bacon, almond butter and a cherry-cranberry-fig compote. If this sounds like something you’d like to get your mouth around – please head on over to Veganosaurus for the recipe!

One year ago today: Brunswick-ish Stew
One year and one day ago today: Other People’s Food

Tagged almond butter, breakfast, brunch, cherries, coconut oil, compote, cranberries, figs, ginger, guest blog post, hazelnut flour, jam, Liquid Smoke, lunch, maple extract, maple syrup, sandwiches, soy sauce, tamari, tempeh, tempeh bacon, Veganosaurus, waffles, whole wheat pastry flour

Jan 09 2013

36 Comments

Bread, Chocolate, Muffins, Biscuits and Scones

Slightly Sourdough Almond Butter Biscuits with Cacao, Orange & Tart Cherries

This biscuit is truly a collaborative effort. I modified a recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau by replacing the vegan butter with almond butter, trading out the AP flour for whole wheat and kicking in some sourdough starter – which came from the kitchen of Amanda of Good Clean Food. The delicious spice blend comes from a sourdough pancake recipe that I veganized (and that failed miserably for me). I continued the team effort by accompanying the biscuits with some tasty finds from other blogs: a pumpkin version of Kristy’s Sweet Potato Pecan Butter and a steaming hot Pumpkin Spice Latte courtesy of Happy Healthy Life.

One year ago today: Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich
One year and one day ago: Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce

Slightly Sourdough Almond Butter Biscuits w/ Cacao, Orange & Tart Cherries
Makes 9 or so

1 2/3 cups whole wheat pastry flour
1 tbsp. baking powder
pinch salt, if desired
1/2 tsp. spice blend (or just sprinkle in some cinnamon, allspice and cardamom)
2 tbsp. maple sugar
1/3 cup sourdough starter (if you don’t have starter, use 2/3 cup almond milk, total)
1/3 cup almond milk
1/3 cup almond butter
1/4 cup cacao nibs or semi-sweet chocolate chips
1/4 cup dried tart cherries
zest from 1/2 an orange

Line a baking pan with parchment and preheat the oven to 475F.

In a large bowl, whisk together the flour, baking powder, salt, spice blend and maple sugar. In a small bowl, whisk together the sourdough starter and milk. Set aside.

Mix the almond butter into the flour mixture and then pour the sourdough mixture in and add the orange zest – stir or use your hand to bring the dough together. Add more milk if necessary. Add in the cacao nibs and the dried cherries.

On a floured surface, pat the dough into a square or circle and cut into pieces. Place on the prepared baking sheet leaving an inch or so between biscuits. Brush with almond milk, if desired. Bake for 8-10 minutes or until brown on the outside.

Tagged almond butter, biscuits, bread, cacao nibs, Colleen Patrick-Goudreau, easy, Happy Healthy Life, Keepin It Kind, pecans, pumpkin, pumpkin pecan butter, pumpkin spice latte, quick, sourdough starter, tart cherries, The Joy of Vegan Baking, whole wheat pastry flour

Jan 07 2013

46 Comments

Cookies and Bars, Desserts

Creamsicle-Coconut Cookies

The inspiration for this crumbly, buttery cookie came from Whole Food’s winter coupon book. Their cookie is also vegan, but called for mandarin oranges – which I couldn’t find that particular shopping day – a whopping 1 1/4 cups white sugar and boring, old all-purpose flour.

Creamsicle-Coconut Cookies
Makes 2 dozen

1/4 cup orange juice
1 cup dates, soaked, drained and chopped
1/4 cup maple sugar
2 tsp. vanilla extract
3/4 cup coconut oil
zest of one orange
1/2 cup coconut flour
2 cups whole wheat pastry flour
1/2 cup unsweetened coconut flakes
3 tbsp. cornstarch
1 tsp. baking powder

1/4 cup unsweetened coconut flakes
1/4 cup unrefined sanding sugar

Preheat oven to 325F and line two baking sheets with parchment paper. In a bowl, combine the 1/4 cup coconut flakes and 1/4 cup sugar and set aside. Have a small bowl filled with water handy, along w/ a flat-bottomed glass.

In a food processor, add the orange juice, dates, maple sugar and vanilla extract and process until fairly smooth. You will need to scrape down the sides of the bowl several times. Pour this mixture into a small bowl and set aside.

In a large bowl, whisk together the flours, 1/2 cup coconut flakes, orange zest, cornstarch and baking powder. Pour the date mixture into the dry mixture and thoroughly combine. The mixture will be very stiff and crumbly. Add more orange juice or some nut milk if the dough does not come together when pressed.

Scoop up enough dough to make a 1 1/2″ ball. Place the ball on the prepared baking sheet and continue with the remainder of the dough. Dip the glass in water, then in the sugar-coconut mixture and press down firmly on each cookie. Bake for about 14 minutes, switching pans halfway through. Cool on a wire rack.

Tagged coconut, coconut flour, coconut oil, cookies, dessert, easy, orange juice, orange zest, quick, vanilla, whole wheat pastry flour

Dec 20 2012

19 Comments

Cakes and Cupcakes, Muffins, Biscuits and Scones, Desserts, Chocolate

Chocolate Mint Cream Cheese Muffins

Christmas and mint. How did they become an item? The red-and-white-swirled candy canes dangling from stuffed stockings? The tiny pastel-colored, melt-away candies piled in bowls that appear only in December? The Santa- and snowman-shaped chocolate candies filled with a gooey mint center? Or maybe the cool of mint recalls drifts of snow and icy winds. It can’t be helped. Mint reminds me of Christmas.

This is the classic chocolate cream cheese muffin but without the dairy and a little bit less of the guilt. I’ll take one of these over a candy cane any day.

A quick but important aside to thank one of my very favorite bloggers – Nicole, of Cauldrons and Cupcakes – for naming An Unrefined Vegan as one of her Blogs of the Year. If you haven’t met Nicole, do yourself and your psyche a favor and go visit. Nicole is a gentle, wise and sensitive soul who shares of herself without reservation; her readers reap the benefits.

One year ago today: Onion & Walnut-Stuffed Beer Bread

Chocolate Mint Cream Cheese Muffins
Makes ~22

Mint Cream Cheese:
1/2 cup vegan cream cheese
1/2 cup silken tofu
1/2 tsp. white miso
2 tbsp. maple syrup
1 1/2 tsp. peppermint extract
1 tbsp. egg replacer
3 tbsp. nut milk
1 tsp. apple cider vinegar
~1/4 cup cacao nibs

Muffin batter:
1/2 cup brown rice flour
2 1/2 cups whole wheat pastry flour
1 tsp. powdered stevia
2/3 cup cocoa powder
2 tsp. baking soda
1/2 cup pure maple syrup
1 1/2 cups nut milk
1 tbsp. flaxseed meal
4 oz. unsweetened applesauce
2 tbsp. brown rice vinegar
2 tsp. vanilla extract

Preheat oven to 350F and line ~22 muffin tins with paper or silicon muffin cups.

Make the cream cheese filling:
In a food processor, add all of the filling ingredients, except for the cacao nibs, and process until very smooth. Taste and adjust for sweetness and mintiness. Stir in the cacao nibs. Set aside.

Make the batter:
In a large bowl, whisk together the flours, cocoa powder, baking soda and powdered stevia (no, I did not forget to add salt). In a medium-sized bowl, combine the nut milk, flaxseed meal, applesauce, vinegar and vanilla extract.

Pour the wet ingredients into the dry and stir until thoroughly combined.

Fill muffin tins about 2/3 full with batter and then top each muffin with a heaping tablespoonful of filling. Bake for about 20 minutes – do not overbake – and remove from the oven. Allow to cool for 10 minutes or so on cooling racks, then remove from the tins.

Tagged vegan, tofu, chocolate, muffins, whole wheat pastry flour, brown rice flour, silken tofu, cocoa powder, cacao nibs, Cauldrons and Cupcakes, chocolate muffins, cream cheese, Tofutti, apple cider vinegar, Blog of the Year

Dec 11 2012

19 Comments

Cookies and Bars, Holiday

Kristy’s Cookie Exchange: Molasses Crinkles

Every generation has its version of “the good old days.” For some, the memories are sepia-toned or come in shades of black, white and gray. For me they’re tinged with the yellow fade peculiar to photos from the late 60s to mid-70s. The era of unenviable hairstyles, long lines at the gas station, The Brady Bunch and the game of Life…

To read the rest of the story and get the recipe for these soft, spicy and delicious Molasses Crinkles, please visit my guest post at Keepin’ It Kind. Kristy – a talented and creative vegan cook and one of the gentlest souls out there – is hosting a virtual cookie exchange with lots of great bloggers and the recipes so far have been print-worthy to say the least. The fun started November 27 and continues through December. Thank you, Kristy, for inviting me to the party!

One year ago today: Whole Wheat & Almond Meal Chocolate Chip Cookies

Tagged allspice, Christmas, cinnamon, clove, coconut flour, coconut oil, cookie exchange, cookies, family, ginger, guest post, holiday, Keepin It Kind, Kristy, maple sugar, memories, molasses, molasses crinkles, whole wheat pastry flour

Dec 05 2012

35 Comments

Cakes and Cupcakes, Chocolate, Desserts

Vanilla Chai Truffle Cakes (aka Black & White Cakes)

Much more prim and proper than their deep dark chocolate cousins, these vanilla cupcakes with a chai truffle center also pack a less powerful caloric punch. The cupcake is based on a recipe from The Happy Herbivore Cookbook by Lindsay Nixon.

One year ago today: Asparagus & Cilantro Soup
One year and one day ago: Tempeh Bacon, Fig Chutney & Apple Sandwiches

Vanilla Chai Truffle Cakes
Makes 10

Truffle Filling:
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

Cupcakes:
1 cup almond milk
1/2 vanilla bean, cut in half lengthwise
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract
1/2 cup maple sugar
1 1/2 cups whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. salt

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm.

Make the cupcakes:
Preheat the oven to 350F and lightly oil 8 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the milk and scrape the vanilla bean so that the seed paste comes out. Drop the bean into the milk. When the milk just starts to bubble around the edges, remove from the heat and set aside.

In a large bowl, whisk together the flour, baking powder and salt. In a smaller bowl, combine the applesauce, maple sugar and vanilla extract. Slowly whisk in the milk mixture. Pour this mixture into the dry ingredients and stir until just combined.

Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling into the cupcake. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.

(The truffle filling would also make an excellent frosting.)

Tagged almond milk, anise seed, cardamom, chai, chocolate, cinnamon, cloves, cupcakes, dates, ginger, pecans, truffle, vanilla, vanilla bean, whole wheat pastry flour

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Tag Archives: whole wheat pastry flour