Pumpkin Chocolate Chip Muffins {gf} {vg}

A few weeks ago I brought a batch of vegan Apple Walnut Muffins for all my fellow students and my teacher at the yoga teacher training. They were excited to get a nice and healthy treat after pratcice and really loved the muffins – except for one of my yogi friends. She couldn’t have one, as she cannot eat gluten. (The muffins were made with regular whole wheat flour…) At least she took one home for her son, and told me afterwards that he really enjoyed his muffin :)

IMG_0276So – for tonight’s treat after practice, I made gluten free muffins! And they are vegan too! And they are also absolutely delicious! I couldn’t wait and test-tried one already for breakfast this morning :) IMG_0288

IMG_0283Pumpkin is in season and all over the place – so why not going for a gluten free, vegan version of the all so common Pumpkin Chocolate Chip Muffins, I thought. And so I came up with this recipe using gluten free flour (from Trader Joe’s), organic canned pumpkin puree, flax meal “eggs”, organic almond butter and dairy free chocolate chips. A bit cinnamon and nutmeg, and no sugar, but maple syrup…IMG_0278

I can’t wait to share these cuties with my yogi friends tonight after practice!

Pumpkin Chocolate Chip Muffins {gf} {vg}

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Pumpkin Chocolate Chip Muffins {gf} {vg}

A gluten free and vegan version of the all so common Pumpkin Chocolate Chip Muffin!

Ingredients

  • 2 tablespoons ground flax mixed with 3 tablespoons water, let stand for 5 minutes
  • 1 cup (240g) organic pumpkin puree (NOT pumpkin pie mix)
  • 3 tablespoons unsalted almond butter
  • ¼ cup (60ml) maple syrup
  • 1 1/2 cups (180g) gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/4 cup (60g) (gluten free) mini chocolate chips, plus more for sprinkling on top

Instructions

Preheat the oven to 350 degrees F (170 C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, whisk together the pumpkin puree, almond butter, maple syrup, and flax seed / water mixture until evenly incorporated.

Add the flour, baking powder, baking soda, spices, and salt and whisk until smooth. Fold in 1/4 cup of chocolate chips.

Fill the muffin cups 1/2-2/3 full. Sprinkle the tops with additional chocolate chips, if desired.

Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.

http://blog.realpeoplekitchen.com/pumpkin-chocolate-chip-muffins-gf-vg/

Vegan Apple Walnut Muffins

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I will bring these cuties to the yoga teacher training tomorrow night. After a hot power class and some more training, I think my fellow trainees all deserve a little treat! So I made these vegan muffins today.

They are not too sweet, but with the apples and the walnuts, I am sure this will give us the “oh yeah, dessert after yoga”-feeling!

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Actually, I should call them DOUBLE Apple Walnut Muffins! They are made with lots of applesauce AND chunks of fresh apples.

Unsweetened applesauce is great in vegan baking as it works like eggs (I don’t like the egg substitute powder) and makes the cake batter smooth and holds everything together. Also, it gives the muffins the lightness and freshness, as buttermilk or yogurt would do.

Also, I used whole wheat pastry flour for a little bit more fiber and dense… think: healthy yogis haha :-)

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Vegan Apple Walnut Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-15 muffins

Vegan Apple Walnut Muffins

Nobody would ever notice that these muffins are vegan! But no need to hide it as a secret... They are so delicious!

Ingredients

  • 1 large apple, peeled, cored & diced into 1/4" pieces
  • 1/2 tsp lemon juice
  • 1 tbsp agave
  • 1/8 tsp + 1/2 tsp cinnamon
  • 1 1/2 cups (360g) unsweetened applesauce
  • 1 1/2 cups (180g) whole wheat pastry flour (or white whole wheat flour)
  • 1/2 cup (100g) brown sugar, not packed
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp (30g) non-dairy margarine, melted (or vegetable oil)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 oz (45g) chopped walnuts

Instructions

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.

Preheat oven to 350°F/175C. Line a muffin pan with paper liners.

In a medium bowl, combine flour, sugar, baking soda, nutmeg, cinnamon, and salt with a wire whisk. Add melted margarine, applesauce and vanilla extract; stir to combine and mix well until well combined. Do not over mix. Fold in apples and walnuts.

Divide batter evenly among muffin molds. Bake in the center rack about 25-30 minutes.

Let the muffins cool in the pan for at least 10 minutes, then remove and let cool completely before enjoying them!

http://blog.realpeoplekitchen.com/vegan-apple-walnut-muffins/

Breakfast for the champions – Spinach Omelette

spinach omelettFinally! I’ve been excited for the past weeks! Last weekend my yoga teacher training started. The training is from 10am till 6pm every Saturday and Sunday – and on Wednesday nights for about 3 hours…

Not sure how my energy levels would be during the long first day, I opted for eggs for breakfast. No carbs, just protein and some veggies and healthy fats.

I sautéed some baby spinach in a skillet, poured two beaten eggs (seasoned with salt and pepper) over it, and made an egg spinach scramble … not quite an omelette shape i know ;-) Some tomato, cucumber and avocado slices – and I was satisfied, filled and ready to start into the training!

The first weekend was great. I am with an amazing group of 8 more people and a fantastic teacher. I can’t wait for tomorrow, Wednesday night!

3-Ingredient Pancakes

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These pancakes are a true delight for your Sunday mornings. You will full yet not bloated, satisfied and healthy and ready for the day!

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The three ingredients: Banana, eggs and ground flax seed – that’s it!

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Mix the batter…I like to add some dashes of cinnamon to it, but that’s up to you.

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Cook the pancakes on the hot griddle…photo 3-1

Just slightly burned … I will be more careful next time ;)

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Garnish with berries and a drizzle of maple syrup. What is your favorite Sunday breakfast or brunch item?

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3-Ingredient Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 pancakes

Serving Size: 2 pancakes

3-Ingredient Pancakes

A true delight for your Sunday mornings. You will full yet not bloated, satisfied and healthy and ready for the day!

Ingredients

  • 1 ripe banana, very mashed
  • 2 eggs, lightly beaten
  • 1 heaping Tbps (10g) ground flaxseed
  • coconut oil cooking spray
  • optional: cinnamon, berries, a drizzle of maple syrup

Instructions

Mix banana and eggs in a bowl. Add the ground flaxseed.

Heat a skillet over medium high and spray with cooking spray.

Scoop ¼ cup of batter onto the skillet and another ¼ cup (2 pancakes at one time) and cook until the edges are dry. Flip. Cook until golden brown.

Repeat with the remaining batter (2 more pancakes).

(Note: I like to add 3-4 dashes of cinnamon to the batter. Garnish with berries and a drizzle of maple syrup.)

http://blog.realpeoplekitchen.com/3-ingredient-pancakes/

Good Morning Kale Smoothie

photo 4Hi everybody and Happy Friday!

I really love a homemade smoothie, especially a green one, in the morning, but most of the time mornings are busy and hectic and I don’t have time to make a fresh one…

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So I realized (!) it’s the best to prep ahead the day before and fill the smoothie into maison jars. That’s what I did yesterday.photo 2-1

Kale was on sale (what a rhyme :) ) at Whole Foods this week!

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I bought the Maca powder out of Whole Foods’ Superfood shelf. It is sometimes called the Inca “ginseng”. And although its health benefits haven’t been proven 100%, you can read more about it here . You don’t have to use it though, it’s totally optional. Some people even dislike the taste ;) photo 1-1
And this morning I simple gave it a good shake so everything was well combined again and sipped it with a straw right of the jar. And from my balcony with this pretty view:

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What a great start into the day – now let’s get ready for the weekend!

Good Morning Kale Smoothie

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 16 oz.

Serving Size: 8 oz.

Good Morning Kale Smoothie

Nothing better than a green smoothie in the morning!

Ingredients

  • 3 large kale leaves, hard stalks removed
  • ¼ cup frozen pineapple cubes
  • ¼ cup frozen mango cubes
  • 1 cup unsweetened coconut water
  • 1 tsp Maca powder (optional)
  • 1 dash of lemon juice (if you don’t drink it immediately)

Instructions

Put all ingredients in a blender and mix on high speed until liquified and smooth.

Pour into 2 8oz. maison jars. Sip right away or close with lids and store in the fridge until the next morning. Before opening the jars again, give it a good shake so all the components are well combined again.

http://blog.realpeoplekitchen.com/good-morning-kale-smoothie/

 

Pear & Blackberry Semolina Mini Tartes

photo 2-2These mini tartes are great for Sunday brunch or served for dessert with a scoop of coconut cream or vanilla gelato. They are 100% vegan and 100% delicious!photo 1-3I used semolina flour which is a coarse ground durum wheat flour that gives these simple mini cakes a golden color and a tender texture.photo 2-3I got fresh organic blackberries at Whole Foods… Frozen will work as well. And you can use any kinds of berries for the top. Make sure the pears are not too firm anymore and have softened already a bit…photo 3-1Sprinkling lemon juice, lemon zest, and turbinado sugar over the cubed pears will enhance their flavor. Combine everything and set aside.photo 4This is how the batter will look like before you mix in the pears. Pre-oven shot before topping the berries:photo 1-4And the post-oven shot…photo 3-2You need to let them cool down just a little bit, but then dig in and enjoy!photo 4-2

Pear & Blackberry Semolina Mini Tartes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 mini tartes

Serving Size: 1 tarte

Pear & Blackberry Semolina Mini Tartes

The mini tartes are great for Sunday brunch or served for dessert with a scoop of vanilla gelato or coconut cream

Ingredients

  • 3 pears, peeled and diced (3 cups)
  • 1 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • ¼ cup (50g) plus 1 Tbs. (12g) turbinado sugar (or brown sugar), divided
  • ¼ cup (50g) organic cane sugar
  • ½ cup (100g) unsweetened apple sauce
  • 1 tsp. vanilla extract
  • ¼ cup non-dairy coconut yogurt (you can use regular plain yogurt as well)
  • 1 ½ cups (250g) semolina flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 6oz (170g) fresh or frozen blackberries

Instructions

Preheat oven to 350°F.

Spray 6 mini tartlet pans with coconut oil spray.

Combine pears, lemon juice, zest, and 1 Tbs. turbinado sugar in bowl; set aside.

Whisk together 1/4 cup turbinado sugar, sugar, apple sauce, vanilla extract, and yogurt in large bowl. Sift in flour, baking powder, salt, and cinnamon, then stir until just combined.

Fold in pear mixture.

Pour batter into prepared pans, and dot with blackberries.

Bake 25 to 30 minutes, or until golden brown and springy on top.

Cool 10 minutes on baking rack.

http://blog.realpeoplekitchen.com/pear-blackberry-semolina-mini-tartes/

Streusel Plum Mini Cakes

Almost weekend… And time for some baking for “Kaffee & Kuchen” (coffee & cake), traditionally enjoyed on Sunday afternoons in Germany :)

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For the second time, I made these mini streusel cakes with plums that are in season here. But you can use whatever fruit you like: other stone fruit like apricots or peaches, or apples and pears…

The crumble topping (German: Streusel) is a great partner for the soft fruit.

And the small cakes are just a good portion size for one! Although they will be gone very quickly ;)

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Streusel Plum Mini Cakes

Streusel Plum Mini Cakes

A traditional German cake with a vegan twist!

Ingredients

    For the batter:
  • ½ cup (100 gram) sugar
  • ½ cup (=1 stick) minus 1 Tbsp (100 gram) margarine (vegan butter spread), melted
  • 3 Tbsps (45 gram) unsweetened apple sauce
  • 1 cup + 2 tsps (250 gram) all-purpose flour
  • 2 tsps baking powder
  • ½ cup (120ml) non-dairy milk (almond, soy, oat, coconut …)
  • For the topping:
  • 10 small plums
  • ¾ cup (90 gram) flour
  • 1/3 cup (70 gram) sugar
  • 1 package vanilla sugar
  • ¼ cup (60 gram) cold vegan margarine

Instructions

In your stand mixer, mix sugar and margarine until fluffy. Add the other ingredients and mix into a smooth batter.

Grease 8-10 small springforms / tarte pans or other small cake pans (Alternatively, you can also make just one big pie in a 11” springform). Divide batter into pans and smooth the surface.

Wash plums, cut in half and remove pits. Cut into thin wedges and divide evenly onto each cake batter.

Preheat oven to 390F / 200C.

For the “Streusel”: Combine flour, sugar, vanilla sugar and cold margarine and, using your clean fingers or the kneading hooks, mix everything until crumbles form. Divide crumbles over the plums.

Bake the small cakes for 30-40 minutes. Remove from the oven and let cool completely before removing from the pans.

http://blog.realpeoplekitchen.com/streusel-plum-mini-cakes/

 

 

 

Blueberry Pancakes

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These pancakes are just awesome! And very quickly to make. And they are vegan…

For a special breakfast or brunch, you can make them in about 30 minutes, serve them hot off the skillet. And you can use your favorite berries or a combination of them.

The organic blueberries that I got at the Farmers Market were just great!

photo 1In a bowl, whisk together flour, sugar, baking powder, and salt. Slowly whisk in vegan milk, until you get a smooth, spreadable batter.

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Coat large skillet with coconut oil spray, and heat over medium heat. Scoop 1/4 cup (60ml) batter into hot pan, and sprinkle with 2 Tbs. blueberries.

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Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown.

photo 5-1Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides. Repeat with remaining batter and blueberries.photo 4-1photo 2-1

Serve the pancakes hot with a drizzle of maple syrup – or freeze them in layers, let thaw and reheat before serving.

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We had them for breakfast with some strawberries, raspberries and a drizzle of maple syrup this morning. Very fancy for a Wednesday ;-)

How do you like your pancakes?

Blueberry Pancakes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 pancakes

Blueberry Pancakes

A vegan sweet breakfast option!

Ingredients

  • 1 cup (120g) all-purpose flour
  • 3 Tbs. (40g) organic cane sugar
  • 1 Tbs. baking powder, Dr. Oetker or Rumford
  • 1 pinch of salt
  • 1 cup (240ml) unsweetened non-dairy milk (almond, coconut, soy etc.)
  • 1 cup (150g) fresh organic blueberries

Instructions

In a bowl, whisk together flour, sugar, baking powder, and salt.

Slowly whisk in vegan milk, until you get a smooth, spreadable batter.

Coat large skillet with coconut oil spray, and heat over medium heat.

Scoop 1/4 cup (60ml) batter into hot pan, and sprinkle with 2 Tbs. blueberries.

Cook 3 to 4 minutes, or until batter begins to bubble and pancake edges start to brown.

Flip, and cook 2 to 3 minutes more, or until cooked through and browned on both sides.

Repeat with remaining batter and blueberries.

http://blog.realpeoplekitchen.com/blueberry-pancakes/

 

Sunday Breakfast Almond Banana Rolls

We love our Sunday mornings! Most of the time, we walk our dog along the beach and then come back to enjoy a little something, something sweet… Basically because we will head out for a bike ride and a hearty brunch afterwards :)

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So usually Saturday is baking time for a yeasty cake, a berry pie, muffins, or like this time little Almond Banana Rolls!

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You would never think they are vegan. They still contain cane sugar, white flour and a good amount of non-dairy fat. So they are fully satisfying, without eggs and dairy. Also, the crunchy almonds and the smashed banana taste heavenly good.

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We enjoyed the rolls with homemade raspberry jam, along with a bowl of more raspberries and strawberries. Then we went on for our bike ride through hilly Santa Monica and Brentwood.

How was your Sunday?

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Sunday Breakfast Almond Banana Rolls

Cook Time: 25 minutes

Total Time: 90 minutes

Yield: 8-10 rolls

Sunday Breakfast Almond Banana Rolls

Delicious and sweet vegan rolls, best enjoyed with homemade jam or fruit spread - perfect for your Sunday breakfast or brunch!

Ingredients

  • 1 cup + 2 tsps (250 gram) all-purpose flour
  • ¼ cup (60ml) non-dairy milk (almond, soy, oat, coconut, …), lukewarm
  • 3 Tbsps. (40 gram) Margarine or coconut oil, melted
  • 1 ½ tsps. instant yeast
  • 1 pinch of salt
  • 3 Tbsps (40 gram) sugar
  • 1 ripe banana, smashed with a fork
  • ¼ cup (30 gram) raw slivered almonds, coarsely chopped, then slightly browned in a skillet
  • ½ tsp vanilla extract

Instructions

In the bowl of your stand mixer, combine all the ingredients and knead until a smooth dough forms. Let rest at a warm place until dough has doubled in size (about 40 minutes).

Divide dough into 8-10 portions and shape them into rolls. Place rolls next to each other into a greased baking pan or a silicone mold.

Let them rise for another 15 minutes. Meanwhile, preheat oven to 390F / 200C.

Bake the mini rolls on the middle rack of the oven for 22-25 minutes until golden brown. Remove from oven and let cool for 15 minutes. Best when served warm!

http://blog.realpeoplekitchen.com/almond-banana-rolls/