I ran into this gluten free, vegan recipe for carrot-banana-apple-walnuts muffins on Minimalist Baker and absolutely loved it. The list of ingredients may look long, but the preparation is much easier than your average cake or muffin and the result is tender, fruity sweet muffins with the added chewiness of walnuts and oats.
I tried both non-vegan (with 1 egg) and vegan (with flax eggs) versions and both turned equally nice. Actually, I was very excited to have found a substitute for egg and quite impressed by how well flax eggs worked to stick everything together in these muffins.
Note #1. The current recepie link is slightly different from the original one, the one that I followed. In Persian version of this post, I have included the original recepie – In Persian Of course!
Note#2. You could either follow the current, above linked recipe on Minimalist Baker, which I have not tried but assume to be even better, OR follow the old recipe which I HAVE tried and photographed. Here it is:
- 1 1/2 batches flax seed (which translate to 1 1/2 flax seed dissolved in 3 3/4 water, stir and let sit for 5 min till the mixture is a thick sticky goo like egg)
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 1/4 cup agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup grated apple
- 1/2 cup brown sugar
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk (unsweetened)
- 1 heaping cup (packed) grated carrot
- 2/3 cup gluten-free rolled oats
- 1/2 almond meal (almond flour)
- 1 heaping cup gluten free flour blend
- 1/4 cup raw walnuts (I sometimes use sunflower & pumpkin seeds on half of my batch).
- Prepare flax seed in a large mixing bowl and preheat oven to 375 degrees F (190C). (or 350 if you have an old oven)
- Prepare muffin tin with liners or lightly grease them.
- To flax eggs, add mashed banana, agave or maple syrup, olive oil and whisk to combine.
- Next add grated apple, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add grated carrot and stir,
- Add oats, almond meal, and gluten free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional)
- Bake for 32-36 minutes, or until deep golden brown and toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking! The GF blend just takes longer to bake.
- Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely. *Note: In My oven, I bake in 350F for 25 minutes and it looks and tastes perfect.
My non Iranian friends may already be familiar with Persian aash, especially from my post on Aash-e reshteh. Nevertheless, I am going to take you through some fun introductory notes on aash in general and aash sabzi Shirazi آش سبزی شیرازی in particular, using experts from e-book, A sip, A bite, A mouthful: A memoir of food & rowing up in Shiraz.
As reluctant as I am to use the term “soup” to describe aash, for fear of undermining its significant position within Iranian cuisine and culture, I nevertheless find a comparison between the two the most efficient way to describe the dish to new appetites. To this end, aash could be said to be an “honorable soup”–rich, thick and laborious to prepare. Depending on the type of aash, it is made of specific varieties of herbs, vegetables, fruits, grains and dairy products; with or without beef or lamb. Read the rest of this entry »
For this upcoming Canadian thanksgiving I looked up a Canadian recipe for salad (you guessed it, made with maple syrup) which goes well with other items on your table. It is called Roasted Sweet Potato Kale Salad with Mustard Dill Vinaigrette. The title pretty much gives away the ingredients, I know, but you would not know how to make it before visiting the link on Food Network!I followed the original recipe (linked above) only modified it slightly by increasing the amount of kale to 5 cups and skipping agave nectar in the sauce. I was super happy with the result – very autumnish colors, filling yet light and refreshing with a sweet-sour taste.
Happy Thanksgiving Canada!
This super easy and super fast cookie is …well, super Yummy! No butter or oil is required not even to grease the baking sheet. Yet the cookies are crisp chewy, a bit heavy yet tender – and with my recipe not too sweet either. I love them with my evening tea and sometimes with my morning coffee.
Ingredients Read the rest of this entry »
Recently, on a hot humid days in Montreal, I was privileged to entertain a large group of my family with good food, scented shades on the porch, open heart, and most impressive of all, with homemade faloodeh Shirazi (pomegranate faloodeh in this case).
Faloodeh or paloodeh فالوده، پالوده is a refreshing iced dessert, a summer savoury, made of frozen cornstarch, water, sugar and rosewater. Like Salad Shirazi, Faloodeh Shiraz is a speciality of my old hometown Shiraz. The dessert is of course popular nationwide and is almost always made from the scratch in ice-cream stores and sold in small washable or disposable cups. In Shiarz alone faloodeh is enjoyed with few drops of either flower syrup or lime juice sprinkled on it; everywhere else people eat it with or without lime juice. Read the rest of this entry »