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.