Knead to Cook

Food & fitness obsessed girl.

Chocolate chip cookie baked oatmeal.

by Filed Under: Breakfast, Brownies, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free

Baked oatmeal is trending big time but this recipe is a twist on that traditional, more textured counterpart. Think oatmeal meets cake! I’ve made this recipe 3 times now and each time it lasts a hot second in my kitchen. It a great on-the-go breakfast or snack… or for us, dessert after dinner. I hope you give this one a whirl!

Ingredients:
2 small, very ripe bananas
1 tbl flax meal
1/2 cup maple syrup
1 c almond milk (unsweetened)
5 tbl nut butter
1 tbl vanilla
2 cup rolled oats
2 tbl baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup of chocolate chips or cabob chips (I did half and half because my husband is allergic to chocolate)

Method:
Preheat your oven to 350 degrees. Spray your 8×8 pan with baking spray and set aside. Then to your high powered blender, add your bananas through cinnamon. Spoon the batter into your prepared pan. Add your chocolate chips to the top. If you prefer to have them mixed in, use a knife to mix them around gently. Bake for 20-22 minutes. The baked oats will resemble a cake-texture and be soft yet firmer to the touch. Interior will be heavenly -basically a cross between a muffin and a lava cake!

I got a aggressive with the chocolate 🙂
Final product – this is the carob chip side.



Enjoy!

~ox

— Knead to Cook

Matcha Lemon Muffins. Vegan.

by Filed Under: Brunch, Easter, Holiday Baking Ideas, Muffins, Snacks, Vegan

While surfing for dinner inspiration, I came across this recipe and was ready to dive in. I of course put my own spin on it and used what I had on hand. These came out so beautifully, I mean look at that color! They taste great, super moist… quite lovely with a cup of tea.

Ingredients:

2 cups of all purpose flour
2 tablespoons of matcha powder (I prefer Encha)
2 tsp baking powder
1/2 tsp baking soda
1 good pinch of salt (1/4 tsp)
1/3 cup of sugar
1 tsp of vanilla extract
1 container of Culina Bourbon Vanilla yogurt (or 2/3 cup of whatever yogurt you have on hand)
1 cup nut based milk
Juice of one whole lemon
Zest of 1 lemon

Method:
Preheat your oven to 375 degrees. Spray or line your muffin tin. This recipe made 11 muffins for me.

Into a bowl or stand mixer, add you dry ingredients. Blend well. Then add the remaining wet ingredients. Blend well but be mindful not to over-mix. Add to your muffin tins, 3/4 of the way filled. Bake for 18 minutes or until a toothpick inserted comes out clean.

Allow to cool and enjoy!

~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

Zucchini banana muffins. Vegan and gluten free.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Gift ideas, Gluten Free, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 3 Comments

Vegan & gluten free zucchini banana muffins.

After harvesting a behemoth zucchini from our garden this week… I quickly pondered a new recipe idea to use it up fast. I love to add zucchini to my smoothies, yes – it’s perfect for adding bulk and fiber without a ton of flavor to smoothies.  But I always have muffins, bars or cookies on my counter for grab and go snacking so I opted for muffins.  These muffins are so moist, not overly sweet and very filling.

Zucchini is a great veggie to sneak into food without kid-detectives seeing or tasting it.  It’s virtually flavorless.  Okay, so let’s get on with it.  See below for pics and the recipe.  Enjoy!

[Read more…]

— Knead to Cook

Breakfast oatmeal chocolate chip muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Hello dear friends!  Happy Monday, fresh new week and hopefully beautiful weather.  Pennsylvania has converted over to Seattle last week & I started to think the rains were never going to end.  However, the sun finally came out today, beautiful temps and everything is so lush and green!  Doors are opened and we are breathing in all the wonderfully clean air till the allergens pop back up. Ha.

Today, as it is every Monday, the day to refresh snacks for the week.  These oatmeal muffins are a long-time fave. The recipe morphs a bit each time I make them, depending what I have on hand, but they are delightful nonetheless.  Packed with fiber and healthy fats to keep you satisfied for hours.  My kids love these when running out the door to school, work or babysitting jobs.  They also make a nice, healthy dessert after dinner.  Pack up well in lunches.  Great on-the-go snack.

[Read more…]

— Knead to Cook

Pecan Blueberry Muffins. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Ahhh my rainy day photos continue.  At some point, I’ll look at my pics again and love them.  I digress, happy Monday and almost the end of February.  Crazy!  It was a very rainy, yet productive weekend.  My husband finally committed to ordering another (thanks Tesla for the 1.5 yr delay in production) fully electric car.  It should be here by Wednesday.  Dog vet appointment done.  We also checked another box off the to-do list of ordering a piece of furniture we so desperately needed.  Good, yet expensive weekend.  By Sunday, my stomach was feeling a bit off and I knew I needed a snack for the week for the fam.  I normally make muffins or oat bars so they have a snack, breakfast or dessert when needed.  I found a great recipe from The Glowing Fridge and adapted it accordingly. The came out great, not overly sweet but just enough.  Filling.  Gluten free and vegan so I’m happy.  With that, we begin our Monday.

[Read more…]

— Knead to Cook

Vegan chickpea vegetable “egg” muffins. Gluten free. Meal Prep.

by Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Hi there friends!  Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results.  My biggest favorite has been this savory pancake that you have to try… its so good!  These may be my new favorite.  I love portable food.  Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.

I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use.  They freeze so beautifully and warm up in mere seconds in your microwave.  Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.

Okay, let’s get started!

[Read more…]

— Knead to Cook

Spiced pumpkin muffins. Vegan. Gluten free.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

   

When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it.  After all I’m a self proclaimed pumpkin addict this time of year.  I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.

I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved!  Amber is a super talented, honest yogi/vegan blogger.  Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂

[Read more…]

— Knead to Cook

Pumpkin Applesauce Oatmeal Muffins. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Muffins, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment


Hi everybody!  Happy almost fall, well –end of summer.  The weather has been so perfectly fall-like, and that leaves me endlessly happy.

So if I had pumpkin, these would’ve been pumpkin oat muffins but I had pumpkin applesauce, so you get the gist.  I was inspired once again by Alexis, aka Hummusapien, that I was dying to try another one of her incredible creations.  This  recipe screams fall & is a heavenly snack, breakfast on-the-go option for you or your kids and has a teeny amount of maple syrup added.   Such a healthy muffin packed with essential nutrients to kick off your day.  Oh and if my girl crush on her wasn’t enough… I’m a huge fan of her restaurant, Alchemy in Columbus, Ohio.  Stop by if you ever get a chance!

I’ve had the pleasure to meet Alexis and she is just as bright, beautiful and charming as I expected.  I look forward to seeing her again on my next driving trip out to Indiana.  Okay, so I’ll stop girl-crushing now.  So this recipe… super easy and of course, I made some modifications to match my ingredients I had on hand.  These freeze perfectly and are so incredibly hearty and delicious.  Yum!
[Read more…]

— Knead to Cook

Green Matcha Tea Muffins. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday Baking Ideas, Muffins, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Green Matcha Tea muffins.

Happy almost weekend!  I’m sorry I’ve been a bit MIA this week.  I’ve been planning two parties, one of which is this weekend to celebrate my daughter’s sweet 16, along with working, training and living – my blog has suffered by my absence.  So FINALLY  I’m sitting down post dinner to get these yummy muffins up right now!  These are perfect for your Matcha lover, maybe a fun Mom’s Day treat? I made these yesterday and already they’re gone in my kitchen.

Okay my husband is an admitted Matcha fan a—hem addict.  I’ll tolerate it but don’t drink it daily.  It is without a doubt, oh so healthy however and I’ve recipe tested so many failures.  I knew I needed to find a recipe because I’ve had NO success on my own, hey – sometimes it happens.  So I found a recipe from Nuts.com and morphed it a bit.  I’m still testing a banana/matcha recipe but until I reach an acceptable level of perfection — this will have to do. I hope you enjoy this tasty recipe.  It’s a great muffin for breakfast and I especially loved it teamed up with some chocolate chips mixed in – shocker.

[Read more…]

— Knead to Cook