CINNAMON APPLESAUCE PANCAKES

Hello again!

Its been a very busy month with life in general, all good and I hope everyone is doing well. Things should be back to normal and I hope to post a new recipe once a week from now on. Today I share with you a very easy pancake recipe to add to your pancake repertoire. As the title suggests, these are filled with the goodness of apples and cinnamon. I used an organic jarred unsweetened applesauce here but you can make your own pretty easily following this recipe from Food 52. I did some of the pancakes with apple slices cooked in and some without, feel free to do the same or any way you prefer. I personally loved the ones with the apple slices, they cook up soft and tender while adding a bit of texture. So good! Mix up the spices and flours to suit your taste and/or needs. For this recipe I've used cinnamon and a dash of nutmeg. You may opt to replace the nutmeg with cardamom or allspice, or keep it simple with just cinnamon. For the flour, spelt is my absolute favorite but of course you can sub in your favorite flour or flour blend. These pancakes are every bit as good as they sound. Tender and fluffy, I'm pretty sure you'll be whipping these up often! 

Simple, wholesome and delicious!

CINNAMON APPLESAUCE PANCAKES

Ingredients

• 1 1/2 cups spelt flour, or flour of choice
• 2 tablespoons coconut or organic pure cane sugar 
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/8 -1/4 teaspoon nutmeg
• pinch of mineral salt
• 1 1/2 cups unsweetened almond milk
• 3/4 cup unsweetened applesauce 
• 1 teaspoon vanilla extract
• 1 tablespoon of coconut oil, for greasing

Preheat your oven to 200 degrees F. Place a baking sheet on the middle rack while oven is heating.

Heat griddle as per instructions or if using a large skillet heat over medium high heat.

In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to foam up a bit due to the baking powder, this is normal.

Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 - 1/4 inch. 

Place about 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicon brush). Lay two sliced apples next to each other on the griddle. Using a 1/4 cup measuring cup, scoop batter and place over top apples, gently helping the batter to cover the apples and form a circle. Cook until bubbles form on the top and edges start to look dry, about 2 1/2 - 3 minutes per side, or until golden.

If not adding apple slices, scoop batter as noted above and place on griddle. You won't need to help the batter, it will do its magic on it's own without the apple slices underneath. Continue as directed above.

As pancakes become done, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready.

Serve with pure maple syrup. A few fresh apple slices would also be great to serve.

Makes 9 pancakes, serving 3.

Notes:

Make a vegan buttermilk by adding a teaspoon of apple cider vinegar or juice of 1/2 small lemon to the milk 10 minutes before using.

I used Fuji apples, they are my favorite. Use your favorite apple.

Vary up your spices with cardamom, allspice or cloves in place of the nutmeg.

For maximum fluffiness, once you place the batter on the griddle, do not flatten out the top to try to spread the pancake. I learned this from experience, my pancakes weren't bad but just not as fluffy as they could've been.

For thicker pancakes use less milk, for thinner use more.

I'd love to see your re-creations!

#thesimpleveganista

Apple Cinnamon Muffins (Gluten Free)

Hooray for gluten free muffins. And cinnamon. And apples. And every ingredient that goes into to these muffins. They make for yummy tummies!

I haven't attempted muffins until I ran across this beautiful photography + food blog called The Vanilla Bean. After oohing and ahhing over all the photography as I scrolled through her blog, I was inspired to veganize this recipe, although it didn't need much, and it came out wonderful. So I share with you the first muffin recipe for The Simple Veganista recipe collection. It's a perfect beginning to a series of gluten free muffins to come...my mind is churning as I type. You can find the original recipe at here. Go make yourself some gluten free vegan muffins and come back and take a look at her blog...truly gorgeous! As for me, I'll be dreaming of all the muffin combinations I can come up with and pinching my pennies until I can get my hands on some great photo editing software...can't wait for it all. :)

Let's talk about these muffins now shall we. They have a nice moist center with lots of flavor in each bite. Without being overly sweet they are a great way to start your day, or to snack on any time your feeling hungry. I really had good luck with this recipe and was so happy with the outcome. All her tinkering and snacking has paid off. Best of all, I didn't have to change much making this an easy recipe to veganize. I did add in some oats which you can omit if you like. Like she suggests in her recipe, these muffins can go various ways...you could try pears instead of apples...or you can add in some grated carrots along with the apples too! I love versatility in recipes... it keeps it fresh and usable. I hope you enjoy this as much as I did. It's really a great muffin to have in your vegan/plant based library. Cheers to good eats!

Apple Cinnamon Muffins

Ingredients (makes apprx. 9)

• 2 1/4 cups almond flour*
• 1/3 cup old fashioned rolled oats (I used GF), optional
• 2 tablespoons flaxseed meal (ground flaxseeds)
• 1/2 teaspoon mineral salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil
• 1/4 cup unsweetened almond milk, or non-dairy milk of choice
• 1 teaspoon vanilla extract
• 3/4 cup grated apple, cored...with or without the skin (about 2 very small apples)
• 1/2 cup walnuts or pecans, chopped 

garnish

• 2 tablespoons coconut sugar, pure cane sugar or turbinado
• 1/2 teaspoon cinnamon
• tablespoon chopped oats, optional

Preheat oven to 375 degrees.

In a large bowl, combine the almond flour, flaxseed meal, salt, baking powder and cinnamon. Next you want to combine and heat your maple syrup, coconut oil, non-dairy milk and vanilla either on the stove top on low, or in the microwave until the coconut oil is just melted, about 45 seconds (This is to ensure that everything is warm or your coconut oil will harden when coming in contact with chilled ingredients.) Once your wet ingredients are warmed and coconut oil is melted, pour the wet ingredients into the dry and mix until just combined. Stir in the grated apples and nuts of choice. Let the mixture sit for 5 minutes or so to let the flaxseeds and oats thicken a bit.

In the meantime, either line your muffin tins with liners or grease with coconut oil. In a small bowl, combine the sugar and cinnamon, set aside.

Scoop and fill each muffin cup almost to the top. Sprinkle with some cinnamon sugar mixture and add a some chopped oats on top too if you like. Bake for 20 minutes or so, until toothpick comes out clean and muffins are browned on top. Let cool, remove muffins and enjoy.

*You can make your own almond flour at home by grinding your almonds in a food processor. It's very easy, takes about five minutes and will save you 2 to 3 times what you would pay for almond flour in the store. Use 1 1/2 cups raw or toasted almonds to make 2 cups almond flour. For this recipe use 1 3/4 cups to make 2 1/4 cups almond flour.

Enjoy these lovely muffins!

Spelt & Oat Pancakes + Blueberry Compote

I saw this recipe from the Minimalist Baker and decided I had to veganize it. In a word...Delicious! My pictures do not do it justice, I almost didn't post it but decided what the heck. Take a look at the original recipe and you'll understand why I just had to attempt this recipe. And is so happened, I had just received a whole bag full of oranges & lemons that needed to be used and also had a bag of frozen organic blueberries in the freezer from summer ready to go. I'd say this recipe appeared at the perfect time. I love synchronicity like that, don't you! I was all set and ready to go....away I went, off to the kitchen....my kitchen of love. :)

Sometimes it's good to change things up and this blueberry compote with the addition of oats to the batter was a welcome change!

Spelt & Oat Pancakes + Blueberry Compote

Ingredients

• 1 cup spelt flour
• 1/2 cup oats (old fashioned or quick oats)*
• 1 tablespoon sugar (coconut, raw or pure cane sugar)
• 2 teaspoons baking powder
• pinch of salt
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice or apple cider vinegar)
• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water), optional
• 1 teaspoon vanilla
• 1 1/2 tablespoon coconut oil, melted or grapeseed oil

 Compote

• 1 cup blueberries (frozen or fresh)
• zest of one lemon or orange
• 2 - 3 tablespoons lemon or orange juice
• 2 teaspoons sugar (coconut, raw or pure cane sugar)

If using a flax egg, place ingredients in small bowl and set aside for about 10 minutes to set. This is optional. I have made pancakes many times without the need for an egg replacement but you can think of it as added nutrition as flax meal is very good for you!

Place small saucepan over medium heat. Add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.

Preheat griddle or pan to medium heat. Combine the flour, oats, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together the buttermilk, flax egg, vanilla and coconut oil. Add wet ingredients into the dry mixture and blend until just combined.

Using a 1/4 cup measuring cup, scoop and pour pancake mix onto a lightly greased griddle or skillet. Cook until bubbles form along the top and edges, about 2 to 3 minutes...bottom should be golden brown. Carefully flip and cook for another 2 minutes or so until golden brown underneath. Makes about 8 small pancakes.

Serve warm with blueberry compote and pure maple syrup.

Serves two generously.

Notes:

If you don't care for whole oats in your pancakes (like my daughter), you can process them to be a finer consistency or use the quick oats since they are a bit smaller.

I have made the compote with lemon and orange juice and zest. Both ways were equally delicious!

Enjoy!

Oat Jam Thumbprint Cookies

Finally, a baked cookie to add to my recipes. This one is really a tasty little treat. It doesn't contain any butters or wheat flours...just oats, a few nice spices, raw or coconut sugar, coconut oil and lot's of love. This recipe even uses the food processor for easy mixing. These really remind me of a breakfast bar of sorts. They would be great in the morning, as well as after lunch, dinner or any time you just want a cookie that hits the spot with lots of wholesome goodness.

Oat Jam Thumbprint Cookies

Ingredients

• 1 tablespoon chia seeds or flax seed meal
• 3 tablespoons almond milk
• 1 1/4 cup rolled or quick oats, divided
• 1/4 cup coconut sugar, turbinado or pure cane sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/8 teaspoon himalayan salt
• 3 tablespoons coconut oil (in it's melted state)
• 2 tablespoons pure maple syrup
• 2 tablespoons almond butter, optional
• 1 teaspoon vanilla extract
• 100% fruit jam for filling (I used strawberry & blueberry)

Preheat oven to 350 degrees.

Combine chia seeds/flax seed meal with the almond milk in a small bowl, set aside for at least 10 min.

In food processor, add 1 cup oats and blend until you have a rough oat flour. In a medium sized bowl combine the flour, remaining oats, sugar, cinnamon, baking powder and salt. Add coconut oil, maple syrup, optional nut butter, chia/flax mixture and vanilla, blend until it comes together and forms a ball. If you find your dough is too dry and not forming a ball, add a tablespoon or so of water.

Scoop 1 tablespoon or so of the dough onto a cookie sheet lined with a silpat, parchment paper or lightly greased, you should get about 12 cookies. Using the bake of a teaspoon, make an impression in the middle of each cookie. If edges crack a bit, press it together gently. Add one teaspoon of fruit jam/filling into each dent. Bake for 15 minutes, rotating the baking sheet once. Remove from oven, let cool a few minutes and enjoy.

Store in an air-tight container. In the container they will soften a bit so I suggest eating within a few days or store in the refrigerator for up to a week.

Makes approx. 12 smallish cookies.

Enjoy !

Adapted from this recipe

Chocolate Waffles Two Ways: Buckwheat w/ Maple Nut Butter Syrup & Whole Wheat w/ Strawberries

Sinfully delicious and oh so healthy! Something came over me and I had an urge for creating a great chocolate waffle for us health nuts, and I did it not one way...but two. These recipes can also double as a pancake mix too.

Let's begin with the buckwheat waffle. Adding buckwheat is a healthy option to pack in some added nutrition to your meal with while adding a nice nutty flavor as well. Buckwheat is also gluten free. To make these pancakes gluten free use GF all purpose flour in place of the WW pastry flour. The chocolate is subtle and the buckwheat comes through creating a nice balance, especially with the nut butter syrup....such a great combination! I think this nut butter would be decadent on non-dairy ice cream or chocolate cake too.

 Chocolate Buckwheat Waffles w/ Maple Nut Butter Syrup

Waffles

• 1 cup whole wheat pastry flour, or flour of choice
• 1/2 cup buckwheat flour
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed, or oil of choice, optional*
• extra oil for greasing the griddle if needed

Maple Nut Butter Syrup

• 2 tablespoons nut butter of choice
• 1 tablespoon pure maple syrup
• 2 tablespoons water

First mix your nut butter syrup: Combine ingredients in a small bowl mix until smooth. For thinner syrup use more water. This was great without the added syrup too. Makes about one serving. Set aside.

Preheat waffle maker/griddle to manufacturer's instructions. 

In medium size bowl, combine the flours, cocoa, sugar, baking powder, salt and flax meal. Add nut milk, vanilla and warmed oil to dry ingredients, mix until combined. (If using the warmed coconut oil, be sure to warm your milk as well or once the oil and chilled milk combine the coconut oil will harden again creating tiny  hardened oil pieces.)

Pour batter onto waffle iron and cook for three to five minutes. You may or may not need to oil the waffle maker in between batches, I didn't but you may find otherwise. I used the George Forman waffel iron for mine. Makes appr. 6 - 8 waffles depending on size.

Serve with  the nut butter syrup and sliced bananas & enjoy...

*You can make a great waffle without the added oil as well, try both ways to see which you like best. I like both.

• • •

Now onto number two which is a whole wheat waffle with fresh strawberries...so sweet are the strawberries of the season...add some to this chocolate waffle with some pure maple syrup and a little coconut and life is sweet as can be!

Whole Wheat Chocolate Waffles

Ingredients

• 1 1/2 cup whole wheat pastry flour, or flour of choice
• 1/2 cup organic raw cocoa powder
• 1/3 cup organic pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon mineral salt
• 2 tablespoons flax seed meal, optional for extra nutrition
• 1 2/3 cup unsweetened almond milk, or milk of choice
• 1 teaspoon vanilla, optional
• 1/4 cup coconut oil warmed or baking oil of choice, optional...extra oil for greasing the griddle if needed

Directions for waffles same as above...

Serve with pure maple syrup, organic strawberries and a sprinkle of coconut flakes...you could use confectioner's sugar but we are trying to stay away from refined sugars here. ;)

Store any leftovers in the refrigerator or freezer. If freezing, when ready to use let thaw. Toast your waffle and voila...it's waffle time again.

To make these gluten free, use gluten free all purpose flour in place of the whole wheat.

Whatever style you choose...Enjoy ! 

• • •

On a side note, today I received my new book in the mail, The Flavor Bible...can't wait to dig in and see what inspirations come about. I heard about this through a post from 'Rawified'...it was mentioned and peeked my curiosity. I know this is for real chef's, but I think it's a cool book and will come in handy.

Happy everything !