Posted in bread, breakfast, brunch, dessert, tagged baking, bread, breakfast, brunch, chocolate, coconut, gluten-free, loaf, low-fat, oatmeal, pumpkin, recipe, Thanksgiving, vegan, vegetarian on November 28, 2013 |
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One of my favorite things to do while lounging at my parents’ house in Illinois is to take full advantage of their well-stocked kitchen. Since it’s almost Thanksgiving and pumpkin is one of my favorite ingredients, I set about baking a pumpkin loaf for my parents.
I think pumpkin is amazing when paired with coconut in savory soups, and I wanted to feature the two ingredients together on a sweeter platform. The coconut milk takes the place of soymilk and oil, giving the loaf a moist richness. The combination of crunchy shredded coconut and soft oat flour, I think you will agree, is wonderful.
The loaf actually got gobbled up before I had a chance to photograph it (a good sign!), so I made a second one. My brother-in-law had arrived in town at that point and he despises coconut, so I left the shredded coconut out this time and added chocolate chips, which were the perfect addition!
Oatmeal Coconut Pumpkin Loaf
Gluten-free, Makes one 9×5 loaf (10 slices)
2 1/4 cups homemade oat flour (see below)
3/4 cup shredded coconut
3/4 tsp salt
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger powder
1 cup unsweetened coconut milk, room temperature
1 ¾ cups unsweetened canned pumpkin
3 tsp ground flax/chia seeds
3/4 tsp apple cider vinegar
1/2 cup maple syrup
1.5 tsp vanilla extract
1 tsp coconut extract
1 cup of semi-sweet chocolate chips
1. Preheat your oven to 415 degrees.
2. Grind rolled oats in a food processor or blender until they are powdery.
3. Combine the oat flour, salt, baking powder and spices.
4. Combine the remaining ingredients in the blender/food processor, mixing for a couple of minutes.
5. Pour the wet mixture into the bowl, using a spatula to scrape down the sides of the blender/food processor. Mix the batter until it is fully incorporated. It should be a thick batter, somewhat like pancake batter. Add chocolate chips and mix them in.
6. Grease the loaf pan thoroughly and pour the batter into the pan.
7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for 25 more minutes.
8. Leave the loaf to cool for 25 minutes before removing. Slice and enjoy!
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Posted in bread, breakfast, dessert, tagged low-fat, muffin, oatmeal, raspberries, recipe, vegan, whole grain on September 11, 2010 |
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In college I used to treat myself to these mouthwatering raspberry oatmeal muffins that the coffee shop in the library sold. I usually try to avoid such coffee shop treats, knowing that they’re full of sugar and fat, but these muffins were too good to pass up. After graduating from college and moving from Massachusetts to Chicago I didn’t have access to either the coffee shop or these muffins. Eventually I had to try my hand at creating a recipe to replace them.
The recipe I ended up with is nothing like the ones I got in college. This muffin is actually a rather healthy muffin–they contain no refined sugar, there is no oil, and I use only whole grains. The sweetness of the muffin comes from the juice that the oats are soaked in, the fruit pulp that is used in place of oil and egg, and of course the raspberries themselves. Of course this means that my recipe is nothing like your traditional muffin, but you can eat these essentially guilt free (which is always a plus!). I hesitate to call the muffins a dessert, unless your sweet tooth is on a very low setting, but I imagine with a glaze of some kind these could make a good stand in.
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Posted in breakfast, dessert, tagged banana, dessert, food, oatmeal, quick bread, recipe, sour cream, strawberries, vegan on June 25, 2010 |
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I have always loved strawberries. When I was three I named my cat Strawberry. Actually, I pretty much love all fruit. I dare you to find a fruit I don’t like. Wait, I have one for you: durian. My problem with durian is 100% the smell. I want my fruit to smell sweet or tart, I do not want it to smell like compost. Luckily I don’t come across durian very often. But I am getting off track here. Back to strawberries. Mmm strawberries. I mean, come on.
Last weekend I found myself with more strawberries than I could possibly eat and several bananas quickly going past their prime. I had been toying with the ideas of making a strawberry sour cream loaf and banana oatmeal bread for a couple of weeks now, but when all of the ingredients landed in my lap (or more precisely my fridge) in a must use quickly form, I figured, why not combine the two recipes for all-around deliciousness.
Now, it took a couple of tries to get this recipe right. Between all the fruit it was hard to keep the bread, well, bread-like. But after some careful tweaking with the formula, it came out beautifully: well-risen, moist but not gummy, and bread like. The end product is amazing, if I do say so myself.
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