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/

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/

 

Roasted Tomatillo Salsa

photo 1This salsa is a delicious companion with anything from the grill… Steak, burger, seafood and grilled veggies!

It is so easy to make your own and so much better than the store bought!

photo 3On Labor Day, we had it with steak and a mixed green salad. Yummy!

What is your favorite condiment with steak? Salsa, ketchup, mustard…?

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Roasted Tomatillo Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 cup

Roasted Tomatillo Salsa

This salsa is a delicious companion with anything from the grill or the broiler. Very easy to make your own and so much better than the store bought!

Ingredients

  • 1 lbs tomatillos
  • 1 green jalapeño pepper, halved and seeds removed
  • 1 garlic clove
  • 1 handful fresh cilantro leaves
  • salt and pepper to taste

Instructions

Remove the leaves from the tomatillos and wash them. Heat a skillet (without oil) over high heat. Roast the tomatillos and the jalapeno, turning occasionally until blackened. Just before they are done at the garlic clove for 2 minutes. Remove from the pan and grind everything with fresh cilantro, salt and pepper, in a food processor.

http://blog.realpeoplekitchen.com/roasted-tomatillo-salsa/

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/

Veggies & Heirloom Tomato Pasta Sauce

photo 2-1We love pasta, sometimes just the regular (white) spaghetti, but also a whole-wheat kind or a gluten-free one, such as these Fusili made from brown rice and quinoa! And not to forget the low-carb “fake” pasta aka Zoodles made from spiraled Zucchini…

A tomato-based sauce that goes along with all of them is always great, but can get boring if it’s always the same Marinara Sauce… Last week I made a Roma Tomato Sugo which was awesome, so this week I tweaked the recipe a little bit, using different kinds of Heirloom tomatoes and added some veggies to it.

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The vegetables – onions, carrots, celery – and the bay leaf are the classic ingredients for a Italian Bolognese sauce – minus the meat ;)… (A classic Bolognese recipe will be my next “project”).

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The key is to get the veggies to soften before adding the Heirloom tomatoes and then let the whole thing simmer until it has thickened and the flavors have incorporated into the sauce!

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Veggies & Heirloom Tomato Pasta Sauce

Yield: 4 cups of sauce

Serving Size: 1 cup

Veggies & Heirloom Tomato Pasta Sauce

Veggies and Heirloom Tomatoes for a twist on a classic Marinara Sauce!

Ingredients

  • 1 Tbsp olive oil
  • ½ white onion, diced
  • 1 garlic clove, minced
  • 1 carrot, finely diced
  • 2 stalks of celery, finely diced
  • 1 serrano chile, seeded and finely diced (optional)
  • 2 lbs assorted heirloom tomatoes, coarsely diced
  • 2 Tbs fresh thyme leaves
  • 1 bay leaf
  • 1 tsp coarse sea salt
  • ½ tsp red pepper flakes
  • 1 tsp balsamic vinegar

Instructions

In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, carrots, celery, and chiles and sauté until onions are translucent and carrots have softened, for 7-10 minutes.

Add the chopped tomatoes, thyme and bay leaf. Season with salt and red pepper flakes. Bring to a boil.

Reduce heat, add balsamic vinegar and let simmer for 30-50 minutes w/o lid, until the sauce is nice and thick.

Serve with your favorite pasta (regular or glutenfree) or over zoodles.

Optional, add some fresh basil for garnish.

http://blog.realpeoplekitchen.com/veggies-heirloom-tomato-pasta-sauce/

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/

 

4-Ingredient Roma Tomato Sugo

Guess which is the Best Farmers Market in the United States according to Conde Nast Traveler? ;-)

Last week’s shopping at the Santa Monica Farmers Market included two pounds of  locally grown San Marzano tomatoes. This type of Roma tomatoes is perfect for a classic tomato sauce. I also bought some fresh basil, and then I immediately went home into the kitchen.

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photo 3I chopped the tomatoes, minced the garlic and sliced some basil leaves – how easy is that?

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Olive oil into the skillet and there you go!

photo 2-1photo 3-1It needs some time for the sauce to cook and to thicken – the longer the better.

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No worries, if you don’t get the San Marzano’s, but maybe look for Roma tomatoes as they don’t turn out as watery as other varietals of tomatoes.

As it turned, the next day we were going to do a 5k / 10k run along the beach, so the tomato sugo was perfect for our pre-race pasta night!

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4-Ingredient Roma Tomato Sugo

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

4-Ingredient Roma Tomato Sugo

An easy and classic tomato sauce!

Ingredients

  • 2 lbs San Marzano tomatoes – or Roma tomatoes, chopped
  • 1 tbs extra virgin olive oil
  • 1 garlic cloves, minced
  • 1 handful fresh basil leaves, thinly sliced
  • (Staples: salt and black pepper to taste)

Instructions

In a large saucepan, heat olive oil over medium heat.

Add the garlic and cook for a minute then add one tablespoon of fresh basil. Cook for a minute.

Add in the chopped tomatoes, season to taste with salt and pepper.

Simmer for 30-50 minutes while stirring occasionally with a wooden spoon. The longer you cook it for the thicker it'll become.

Check seasoning and let rest warm till needed or remove, let cool, and store in the refrigerator. Will keep over a week or you can freeze it for use when tomatoes aren't in season.

Serve with your favorite pasta! Enjoy!

http://blog.realpeoplekitchen.com/4-ingredient-roma-tomato-sugo/

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/