Knead to Cook

Food & fitness obsessed girl.

One bowl Pumpkin bread. Vegan.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Holiday, Holiday Baking Ideas, Nuts, Quick Bread, Vegan

With listing & selling our house last week, I’ve had no bandwidth for recipe testing to be quite honest. I wanted to make something different and landed on this lovely recipe from Nora Cooks. I made this oil free and adjusted a few things from her original. See notes below.

Ingredient:
1 tbl ground flax or chia seeds
3 tbl water
1 can 15 ounce of canned pumpkin puree
1 cup of brown sugar
1/2 cup of applesauce (I used pumpkin apple sauce from Whole Foods) or 1/2 cup of coconut or other neutral oil
1/4 cup of plant based milk
1 and 3/4 cups of all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbl ground cinnamon
1 tsp pumpkin spice

Optional:
1/2 cup of vegan chocolate chips or walnuts for mixing in
For topping: walnuts, pecans, hemp hearts, pepitas etc.

Method:
Preheat your oven to 350 degrees. Spray you loaf pan with oil and set aside. In a small bowl or measuring cup, add your ground flax or chia seeds with 3 tbl of water. Stir and allow to congeal for 6 minutes or so. It will thicken up and replace the need for eggs.

In a large bowl, add pumpkin puree, sugar, oil and milk. Whisk to combine. Sift, flour, powder, soda, salt, cinnamon and pumpkin spice into the wet mixture. Whisk to just combine.

If wishing to add chocolate chips or nuts, add to the batter. Pour into your prepared pan. If using pepitas, walnuts etc. – add to the top of your batter. Bake for 75 to 85 minutes or until a toothpick inserted comes out clean. Every oven is different, I baked closer to 77 minutes. Remove and allow to cool for 30 minutes prior to slicing.

Happy weekend!

— Knead to Cook

Kale or Spinach Flatbread.

by Filed Under: Appetizers, Breads, Breakfast, Brunch, Quick Bread, Snacks, Vegan

In a wonderful attempt to start cleaning out our garden, my husband had harvested a ton of kale. I made several dishes including this massaged kale salad and a big batch of sautéed kale for bowls. But when I woke up on Monday, I thought I would attempt to use up some of the cooked kale in a flatbread recipe. It turned out so good – we used the flatbreads as pizza crusts and as a side bread for soups, pastas and salads. I’ve since made 3 batches of these and they hold up nicely in the fridge all week or can easily be frozen. Let’s get started!

Ingredient:

2 cups of greens (you can use cooked or raw)
2 cups of ap flour
1.5 tsp baking powder
1 – 2 cloves of garlic
1 tsp salt
2 tbl avocado oil
1/2 cup of water
Oil for cooking

Method:

Into a food processor, add your greens through water. Process until a sticky dough forms. In the meantime, heat up a cast iron pan with a drizzle of your favorite oil. Turn your dough out onto a floured rolling surface. Coat the dough ball with flour (it will be sticky) and roll out until about 1/3 inch thick or slightly thicker depending on your taste. Divide into 4 sections. Roll until you achieve a flatbread looking oval. Add to your hot pan, working with one flatbread at a time, allow to cook until golden on one side. Then flip. Cooking took me about 3 minutes or so on each side. Remove and allow to cool.

You can use these as a pizza crust by topping with sauce and cheese and baking at a 450 degree oven until the cheese is melted.

We also used on sandwiches, as a bread side for bowls, salads and soups. Also incredible topped with hummus for a snack.


Can’t wait to hear what you think! This recipe can be adapted to most greens or a combination of what you have on hand. Spinach, chard, dandelion etc. would all be fantastic.

~ox

— Knead to Cook

One bowl vegan whole wheat banana bread.

by Filed Under: Breads, Brunch, Quick Bread, Snacks, Vegan

I have an abundance of bananas in my house since quarantining. They are our go-to’s and we’ve been hoarding while others hoard toilet paper. So my weekly treats always have some bananas in them. Today, I morphed this recipe into a vegan and to work what I had on hand. It came out perfectly so I wanted to share. Would be lovely with some chocolate chips and/or chopped nuts. Because my husband is allergic to chocolate I omitted it.

Ingredients:

3 tbl flax meal
5 tbl of water
2 large, overripe bananas, peeled and mashed
1/3 cup of melted coconut oil (I used refined)
1/4 cup of maple syrup
1/4 cup of coconut sugar
1/4 cup of nut based milk
1 tsp baking soda
1 tbl of vanilla extract
1/2 tsp of salt
1 tsp of ground cinnamon
1 3/4 cup of whole wheat flour
Optional: 1/3 cup of nuts or chocolate chips

Method:

Preheat your oven to 325 degrees. Spray your loaf pan with oil and set aside.

Into you stand mixer, add your flax and water. Mix to combine and allow to thicken for about 5 minutes. Then proceed to add the remaining ingredients in order from wet to dry. Blend until just combined. If adding mix-in’s … blend by hand. Pour your batter into your prepared pan and bake for 55 minutes or until a toothpick comes out clean. Remove and allow to cool for 30 minutes before slicing.

Sending all my love, ~ox

— Knead to Cook

Double chocolate Chobani muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Product Review., Quick Bread, Sponsored, Valentine's Day, Vegan, Wheat Free, Yogurt, Your Life Edit Foundations 2 Comments

Hello dear friends! A few years ago, I worked extensively with my favorite yogurt brand, Chobani but then I migrated to my plant-based diet. With that, I moved away from dairy based yogurt and that included Chobani. Well, much to my wonderful surprise, they reached out to me a few weeks ago asking if I would be interested in trying their new plant-based yogurt… ummm hell yes please & thank you! Well it arrived last week, amidst my crazy work schedule, and I couldn’t wait to try it & bake with it.

The yogurt and drinkable yogurts are coconut-based. They aren’t overly sweet yet perfectly balanced. The flavor options are heavenly and seriously, this is the best plant based yogurt I’ve eaten yet! They didn’t disappoint.

So today, being a day off, I jumped at creating a new recipe using their yogurt. First, the flavors are insanely awesome! I’m obsessed. Elated. In love. Smitten. You get the point. Then I baked this recipe up & the muffins are so moist and soft. Packed with healthy goodness. Seriously, these aren’t going to last very long. I hope you get to try these as soon as you locate some vegan Chobani in your area.

Ingredients:
Wet ingredients…
2 flax eggs (2 tbl ground flax meal plus 6 til water – mixed & allowed to sit for 8-10 minutes)
2 medium, spotty bananas
1 container of vanilla Chobani vegan yogurt
1/4 cup of maple syrup
1 tsp vanilla extract
Dry ingredients…
2 cups of oat flour, gluten free
2 tbl of raw cacao powder
2 tsp of ground cinnamon
1.5 tsp baking powder
1/2 tsp baking soda
1 pinch of salt (1/8 tsp)
By hand: Add 1/3 cup or more of vegan chocolate chips

Preheat your oven to 375 degrees. Spray your muffin wells or use liners. Into you stand mixer, paddle attached, add your flax eggs, bananas, Chobani yogurt, syrup and extract. Blend well. Then add your oat flour (blend oats in your blender until a flour is achieved), cacao, cinnamon, baking powder, soda and salt. Blend again until incorporated. By hand, blend your chocolate chips. Spoon into your prepared muffin pan. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Allow to cool completely for 15 minutes.


Drinkable and conventional dairy free yogurts are brand new from Chobani.


The yogurt I used in this recipe.


Thanks Chobani for sending me this epic care package. I wholeheartedly love this yogurt and plan on enjoying this often. I haven’t found this in any local stores yet but I’m keeping my eyes peeled.

-ox


— Knead to Cook

Vegan Eggnog Bread with a Spiced Rum Glaze.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Lucy Let's Go Post, Quick Bread, Snacks, Sponsored, Vegan 12 Comments

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Eggnog bread was a creation of mine from about 15 years ago-  long before I was plant based or an athlete.  Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years.  Everyone I shared it with clamored over the flavor and moist texture of this treat.  Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen.  You can find the original, vegetarian recipe here.

As time has passed, I’ll admit, I hadn’t made this treat in several years.  Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now.  I’ve tried this recipe with several vegan eggnogs and I found success with most brands.  I’ve suggested the versions below, in the recipe, that worked best in my opinion.  I prefer to make small loaves for gifting.  They are the perfect size and let’s face it, most people are drowning in other holiday sweets & treats.  However, this recipe would work perfectly in a regular size loaf pan.

This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try.  Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.

Happy holidays!

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— Knead to Cook

Easy Cinnamon (no banana) muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Quick Bread, Snacks, Vegan, Wheat Free Leave a Comment

 

Happy Boston Marathon Monday!  Did you watch it?  OMG so excited to see a US woman win!  Plus all of my friends absolutely crushed it & I’m so excited for them!  Okay, so if you could care less about the marathon… let’s talk about the weekend and the fleeting warmth we had on the east coast!  Did you enjoy it? Do anything fun?  My friend Joy texted me Thursday about a early morning walk Friday.  I bagged the gym and we hit the road.  5.5 miles before the mulch was delivered.  We worked all day gardening, cleaning, weeding and enjoying the sunshine and warmth.  It was heavenly.  Saturday was still nice so we went for our first of the season trail biking.  It was fun and an experiment on how my new knee would hold up.  2 hours of bumpy, rocky and super fun.  My a$$ hurts but it was so much fun riding along the river.  Then Sunday the cold/windy/rainy weather resumed.

Today was yet another dreary day and I’m in need of making muffin stash for the family.  Every week I make muffins or bars for easy snacking, running out the door food.  These cinnamon mini muffins came out perfectly!  Vegan and gluten free too!
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— Knead to Cook

Blender Carrot Ginger Baked Donuts. V. GF.

by Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Blender carrot ginger baked donuts on this marathon Monday.  Everyone needs a donut post Easter weekend, right?  Well my day was filled with running, nervously tracking friends/clients running the Boston Marathon.  So I baked.  A lot!  Then I was glued to my tv and computer tracking.

So donuts.  Let’s chat.  I’m not a huge sugary, sweet kinda gal. Knowing I wanted these for my kiddos and husband’s breakfast – I wanted to do a healthier version that had just the right amount of sweetness to keep my girls interested.  These are a spicy/sweet combination that are moist and quite decadent.  Perfect for breakfast or a snack.

Let’s get on with it 🙂

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— Knead to Cook

Banana walnut muffins. Vegan. GF.

by Filed Under: Breads, Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Nuts, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Banana walnut vegan & gluten free muffins. These muffins were inspired by a recipe from the Minimalist Baker.  In my house of 5, I’m constantly in an uphill battle with making healthy snacks to have on hand.  Breakfast on-the-go before school, pre or post workout fuel, snacks with lunch or after-school.  Sound familiar?  I’m always on the hunt for new recipes to work with & after the day I had yesterday (sore from my Monday TRX workout then falling on my run)… I wasn’t in the mood to get creative in the kitchen.  I wanted a tried and true recipe and this recipe hit that target.  I did make some modifications as noted below.

These muffins are packed with protein, omegas and fiber.  Each one has about 326 calories, 16 grams of fat, 7.2 grams of protein and sugars at 12 grams.  These muffins will rival your favorite coffee shop counterpart but without the overload of fats/sugars and gluten/dairy.

These muffins are perfect food gift ideas for friends, new moms or someone in need.  Hearty and quite filling.  

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— Knead to Cook

Cashew Banana Blender Muffins. V. GF.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday Baking Ideas, Muffins, Nuts, Quick Bread, Running/Races, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 11 Comments

 
Cashew banana blender muffins.  I swear I may have an addiction to making muffins in my Vitamix.  NO joke!

Once you whip up a batch of muffins in this manner, I promise, you will not want to go back to using your stand or hand mixer.  It’s literally the easiest thing on the planet and they come together instantaneously.  With a family of 5 that I cook for… we require healthy snacks to have on the counter when running late/pre or post workout, with coffee or tea & breakfast on the fly for teenagers.  I have a batch cooking in my oven right now as I type this 🙂

These muffins are refined sugar-free.  Although I use maple syrup, the banana adds a nice sweetness.  The flax/chia and hemp add omega’s and necessary fats for your diet.  Fats are critical for hormonal balance and to help keep you full longer! The benefits are endless.  Okay onto this recipe so I can go and grab mine out of the oven.

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— Knead to Cook

Walnut & Chocolate Muffins. Vegan. Gluten Free.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Nuts, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

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Walnut chocolate chip muffins.

These muffins were inspired by The Minimalist Baker’s Banana Chocolate Pecan muffins.  I’m admittedly not a fan of pecans so I made a few adaptations.  Mainly, I reduced the sugar necessary in the original recipe and increased the baking time a bit.  These muffins are insanely tasty and a perfect morning muffin or snack on the go!

As my oldest heads back to school this week, her final year of varsity swimming is upon her.  I obsess about her nutrition each week because she does many double practices a day and I love to have plenty of options at her disposal.  These muffins will be perfect – transportable, packed with protein and healthy fats along with great nutrition to keep her moving throughout her day & prepared for thousands of meters in the pool.

As I mentioned, I reduced the sugar from the original recipe.  The bananas and chocolate chips, I find, add plenty of sweetness.  These are dense muffins and quite filling.  I store these on my countertop in my cake stand but the fridge would also work well.  Plus freezing these in a ziploc would also work well.  This recipe yields 11 muffins.
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— Knead to Cook