Baked Oatmeal


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The great thing about vegan cooking, especially in the time of a pandemic, is the know-how to cook with substitutes. There are chronic shortages of groceries, but not the desire to feed ourselves well.

Confined in a distancing bubble with teenagers, the need to eat is frequent – but so is boredom. When every morning has been leftover banana bread, waffles, cereal or a smoothie, I’ve been starting to get some shrugs. It’s been tough trying to please everyone in the middle of the apocalypse.

And yes, it’s only a Tuesday (I think) but I’ve got the time and we’re trying to stay healthy here so, I hit the pantry to see what was new. I got the glaze over when I mentioned oatmeal at first, but when I kept looking, I remembered the frozen fruit stockpiled for those smoothies and a fresh vitamin boost. So, to make it interesting, I realized if I could bake rice, I should do it with the oatmeal too.

I think mostly anything you have on hand could be replaced for the fruit in this.
We’ve been lucky to be part of Foodshare. It’s a great organization that not only delivers fresh fruit and veg to my doorstep every week, it also gives back to support the nutritionally vulnerable. Over the past few weeks, we’ve been surprised with a pineapple, so that was added to the frozen blueberries! You could try banana/blueberry, or raspberry with lemon zest and almonds or hazelnut – or if you have those, hazelnut and chocolate. Go crazy!

 

BAKED OATMEAL

2 Tablespoons Ground Flax Seed
1/3 Cup Almonds, chopped
2 Cups Whole Oats
1 Tablespoon Cinnamon
1 teaspoons Baking Powder
3/4 Teaspoon Salt
3 Tablespoons Coconut Oil, melted
1 1/2 Cups Milk (Any kind)
1/3 Cup Maple Syrup
2/3 Cup Pineapple, finely diced
1 Cup Blueberries
2 Tablespoons Brown, Raw or Coconut Sugar, for sprinkling

In a small bowl combine the ground flax with 1/3 Cup water and set aside.
Roughly chop the almonds and scatter flat in a 9″x9″ baking pan.
Set the oven to preheat the oven to 350ºF. Add the almonds to toast (about 5 minutes), while you prepare the rest of the ingredients.
Peel and dice the pineapple so it is about the size of a large blueberry.
In a large bowl, add the oats, cinnamon, baking powder, salt and toasted almonds.
Pour over the milk, maple syrup, coconut oil and flax mixture. Stir well to combine evenly, then add the diced pineapple and blueberries to incorporate throughout.
Add mixture to the baking pan and sprinkle with the brown sugar.
Bake for 25-30 minutes until set. Cool slightly for about 5-10 minutes.

Hot Cross Buns


Somehow in all the quarantine chaos, we managed to track down flour AND yeast!
Traditional but also comforting, these fruity, yeasty sweet rolls bring some happy to our stress baking.

It’s crazy to be “celebrating” anything really while in quarantine, but we’ve managed to do my birthday and it’ll be my daughter’s next week. These really are the times to make the best of it.

Happy Baking and good health to you all.

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HOT CROSS BUNS

1 1/2 Cups (Any non-dairy) Milk
1/2 Cup Warm Water
1/2 Cup Sugar
1 teaspoon Salt
1 Tablespoon Yeast
1/4 Cup Coconut Oil, melted (or vegetable oil)
4 1/4 Cups All Purpose Flour, plus more, if necessary, for kneading
1 Tablespoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground, Black Cardamom
1 Tablespoon Crystalized Ginger, crushed (or 1/2 teaspoon ground ginger)
1 Cup Dried Blueberries
2/3 Cup Candied Orange Peel, chopped*

2 Tablespoons Apricot Jam, warmed

Orange Icing

1/4 Cup Icing Sugar
1 1/2 Tablespoons Orange Juice*

 

Cover the dried blueberries with boiling water to soften. Set aside.
Sprinkle the yeast over the warm water and let sit until it bubbles, about 5-10 minutes.
Warm the milk, checking the temperature to just lukewarm and add the yeasted water to a bowl of a stand mixer. (or a large bowl to mix by hand). Combine with the sugar and salt to dissolve.
At a low speed, mix in the melted coconut oil.
One cup at a time, add the flour, cinnamon, nutmeg and cardamom. The dough should be sticky but pliable.
Drain the blueberries and add them along with the peel.
Continue to knead, adding the remaining flour as necessary to have the dough come together and release from the sides of the bowl.
Lightly grease a large, clean bowl and transfer the dough to rest and rise until it has doubled in size, about 90 minutes.
After the first rise, cut the dough in half, and roll into an tube to cut it into 9 pieces. Repeat to get 18 total. Shape pieces into a ball and evenly place on a parchment lined baking sheet them in six rows of three. Slash a X on the top of each.
Cover and let double in size again.
Preheat the oven to 350ºF.
Bake until golden; about 20-22 minutes.
Glaze with warmed apricot jam and once cool, line the tops with orange icing.

*Make your own candied orange peel or just use zest, keeping the juice for the icing.

New Year’s Day Brunch


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Whether you partied or slept through the ball dropping, brunch just always seems to be in order to welcome in the New Year.

Invite the masses or treat your loved ones, to this welcoming round-up of a spread!
Fully vegan and absolutely delicious. This is a way to hail in a new decade and stick to some resolutions too!

Start with Mimosas, Bloody Mary Caesars and continue in with some of these favourites:

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Rapini & Red Pepper Strata

 

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Quinoa Mixed Grain Breakfast

 

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Multigrain Waffles

Brown Sugar Scones

 

 

 

 

 

 

*photos by ElKeegan

 

Peach Cobbler Muffins


It’s peach season again!
Everywhere you look, there are baskets of peaches in the store and on market stands.

PEACH COBBLER MUFFINS

Preheat oven to 350ºC

1 1/2 Cups AP Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Granulated Sugar
1/4 Cup Vanilla Sugar (or regular sugar + 1/2 teaspoon vanilla extract)
2 Tablespoons Corn Meal
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoons Salt
3/4 Cup Soy Milk
1 Tablespoon Lemon Juice (Juice of 1/2 Lemon)
1/4 Cup Safflower Oil
1 1/2 Cups Peeled, Chopped Peaches and their juice

2 Tablespoons Cinnamon + 2 Tablespoons Granulated Sugar, for dusting.

Preheat the oven to 350ºC and prepare a  12 cup muffin tin with liners or trimmed parchment paper.
Combine the soy milk, lemon juice and oil; allow to sit.
Meanwhile, combine all the dry ingredients in a large bowl.
Mix the wet to the dry until it is just moistened, then fold in the peaches.
Spoon batter into muffin tin, 3/4 full.
Sprinkle over the cinnamon sugar just before putting the muffins in the oven.
Bake for about 18-20 minutes, or until golden and the muffins spring back in the center when touched, or until golden and cooked through when tested with a skewer.

Strawberry Breakfast Cake


Seems late for strawberries, but this year the weather went from hot to cool and rainy then back again. It may leave me with not being able to pack my long pants away but at least I have more time to visit the strawberry field. Usually the year’s weather will determining the look (and taste) of the strawberries for the season, however this year they were all over the map. I suppose you could say, kind of like that weather.

The cooler sunny days seemed to make them smaller, sweet and abundant. Of course you won’t hear any complaints from me.

After picking several pounds of them, I naturally feasted, making full meals while hulling sinkside. I revisited my recipes of past years, I even shared a few baskets. With my last two pints in the fridge, I wanted some for snacking but I was also left craving something a little less sweet and perfect for a Sunday morning, or anytime. This is strawberry season of course.

STRAWBERRY BREAKFAST CAKE

1 Cup Self Rising Flour
1/3 Cup Whole Wheat Flour
1/3 Cup Quick Oats
1/3 Cup Semolina
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
3 Tablespoons Sugar
1 ½ Cups Soy Milk
1 Banana, well mashed
3 Tablespoons Vegetable Oil
1 teaspoon Vanilla
1 Tablespoon Orange Zest, about 1/2 an orange
1 Pint Strawberries, divided

Preheat the oven to 350ºF.
Prepare a 9” round cake pan with oil and a dusting of flour.
Hull the strawberries and roughly dice half of the pint, equally 1 Cup.
Slice the remaining strawberries and reserve for serving. Macerate strawberries in orange juice, sugar and Contreau, if desired and it’s brunch, not breakfast:).
In a large bowl combine the flours, oats, semolina, baking powder, soda, salt and sugar.
In a pourable measuring cup, mix the soy milk, mashed banana, oil and vanilla.
Add the milk mixture to the dry stirring just to moisten and combine.
Fold in the orange zest and chopped strawberries then pour the batter into the prepared pan.
Bake for 20-25 minutes, until a cake tester can be removed cleanly from the centre of the cake.
Cool to remove from the pan and serve with reserved strawberries.

Mulitgrain Waffles


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It was a breakfast built Father’s Day feast. Especially when the kids are making it.
Really super easy, the batter isn’t a whole lot different than my go-to pancake recipe. Of course, you’ll just need the waffle maker for those tell-tale syrup catchers.

VEGAN MULTIGRAIN WAFFLES

1 Cup Whole Wheat Flour
2/3 Cup All Purpose Flour
1/3 Cup Quick-Cooking Oats
1/3 Cup Ground Flax Meal
2 teaspoons baking powder
1/4 teaspoon baking soda
scant 1/2 teaspoon salt
2 cups soy milk
2 tablespoons vegetable oil, plus more for brushing
1 tablespoon Sugar

In a large bowl, whisk the dry ingredients together.
Add the soy milk and oil, blending until the dry is just wet and most of the lumps are gone.
Heat your waffle maker and lightly brush with oil.
Depending on your waffle makers griddle size, pour appropriate amount of batter onto griddle for each waffle.
Close and cook as per your makers directions.
Brush griddle with more oil as needed and repeat.

Makes about 8 waffles.

Meanwhile
Serve with syrup, berries or rhubarb compote.