I really should be doing my homework right now. But as the time passes, we get closer and closer to my blog’s one year anniversary! Which means I’m doing what I did exactly this time of year last year: PROCRASTINATE! This blog was a procrastination baby. Procrastibaby? That sounds like some sort of child born out of boredom. I guess that’s sort of true. But anyway, this weekend I’ll bake a cake to celebrate my blog’s birthday (March 24!) cause both weekends after that include 16 hours of First Aid training, 2 galas, and 1 coffee house hosted by Foot Patrol (the safe walk service I work for). Too much fun for one month.
But this is what I’ll be baking tomorrow at the cooking class I’m doing with Christine from Sustainability. The other thing we’re going to make are these banana oat cookies, which are super healthy and delicious. You can find the recipe that Christine used here, though she used applesauce instead of oil. These bad boys are gluten free, refined-sugar free, and VEEEEEGAN! (Check out that Oxford comma, dropping it like it’s hot.) However, if you want to make them with all-purpose flour, go on right ahead and substitute the sorghum flour and it should be just fine and dandy.
P.S. I’ve decided that the Oxford comma is the way to go. None of this “better to be concise” business. It just looks RIGHT.
But anyway, I explored some more Gluten-free baking to experiment before my cooking class tomorrow. These actually turned out a little try (you called it Emma!) and so I’ll be added some more oil and a bit more orange juice tomorrow so they’re a bit more moist. Maybe a little bit more carrot too, though I hate grating those more than I hate putting away dishes.
I also tried out an egg substitute: ground flax seed! Who’da thunk that it’d be an egg substitute. And it’s HELLA cheaper than eggs. zOMG. For about 4 or 5 eggs worth of flax seed, it cost 49¢ (whoa! Mac shortcut for that one is Option+4, FYI). But seriously! SO CHEAP! Too bad I like macarons too much. (I totally just googled Vegan Macarons and they exist. Don’t look as pretty but they’re out there).
So yes. If you want to eat some delicious carrot muffins tomorrow FOR FREE, come to the UCU Terminus 5-7 tomorrow, March 6. Just register by emailed email@example.com! If you only know last minute that you can come, just show up anyway! I’ll be making these as minis because 1) this is a 10 muffin recipe because I decided it should be nut free, and 2) because I only have mini paper liners left. Tee hee.
- 2 tbsp ground flax seed + 6 tbsp water
- 1/2 cup canola oil
- 1/2 cup agave nectar (or maple syrup)
- 1 tsp vanilla
- 1/4 cup orange juice
- 1 tsp baking powder
- 1/2 tsp baking soda (whoooa I totally forgot to put that in)
- 1/2 tsp allspice
- 1/2 tsp salt
- 2 tbsp tapioca starch
- 1 1/2 cup sorghum flour
- 1 1/2 cup grated carrots
- Preheat oven to 350F
- Grate carrots, set aside.
- In a bowl, mix the flax seed and water together, let stand. It’ll turn into a kind of egg-like gelatinous consistency.
- Sift together sorghum flour, tapioca starch, salt, allspice, baking powder and baking soda in a separate bowl.
- Mix canola oil, vanilla, agave nectar, and orange juice into the flax seed mixture.
- Gradually incorporate the dry ingredients into the wet ones. Mix until incorporated.
- Spoon into paper-lined muffin tins, and bake for about 25 minutes or until a toothpick comes out clean when you poke it into the middle.
- Remove immediately from the tins once baked because apparently they turn soggy if you don’t.
Check out the new apron! Already well used as you can see, although maybe I need to be more careful with my flour….it’s all over my pants XD