OH NO: La Paltrow's Millet Muffins (Our version)

FAIL #2

OH NO. 

Perfectly good millet muffins ruined by rushing.

Absolutely nothing wrong with these except we chose the wrong pan and completely overfilled, as you can see. 

Everything was going so well. 

we chose the wrong pan and completely overfilled, as you can see. 

Don't kid yourselves, We're making these again and they are DEVINE!

So, In closing, DONT overfill, and don't use a mini bundt pan. DUH.

OH NO: Our version of La Paltrow's Millet Muffins 

1 1/2 cups gluten-free flour 

1/2 cup Quinoa flakes or quick cook GF Oats

1/2 cup raw millet

2 teaspoons baking powder

2 teaspoons baking soda

Big pinch fine sea salt

1/3 cup ground flaxseed

2/3 cup maple syrup 

2/3 cup unsweetened Vanilla almond milk

1/3 cup extra virgin olive oil

1/3 melted coconut oil

1 cup chopped dried figs or dates

TOPPING:
1/3 cup butter, siftened.
1 tbsp cinnamon
3 tbsp brown sugar

1. Preheat oven to 400°F. Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, millet, baking powder, baking soda, salt,  and ground flaxseed. 

In another bowl, whisk together the maple syrup, almond milk, and olive oil. In a small bowl, toss the chopped dried figs with a spoonful of the dry ingredients (this keep the fruit from sinking down to the bottom of the muffins, and keeps the figs from sticking together). 

Gently mix the wet ingredients into the dry ingredients until just combined, then fold in the figs.

In a seperate small bowl combine topping ingredients and cut together with pastry knife or fork until fairly well mixed.

Spoon the batter into the muffin cups, add 1 tsp topping on top.

Bake until browned and a toothpick comes out clean,  about 20 minutes

Makes approx.18 muffins 

Adapted From It’s All Good, by Gwyneth Paltrow & Julia Turshen

FAMILY TALLY: everyone loved them except for THE PICKY ONE. surprised?

GIGGLY: La Paltrow's Tahini Dressing (Vegan version)

I don't know if I can get in the Vegenaise fan club list.

In a mad rush I realized I needed more dressing for my salad at work today. 

Popped open La Paltrow's 3rd book and decided now was as good a time as any to try hers. There is a huge part of me that feels like if you are a super star and you have a private chef....your cookbook better be pretty f**ing good- across the board. So far it's been 50/50.

Anyway...Ok so I threw it together with the Vegenaise option...

Right off the abt I felt like it needed more lemon...it just lacked bite and seemed TOO thick. I suspect making it with yoghurt would solve this problem.

I also used garlic powder since I didn't have time to chop.

And that stuff was GIGGLY. Which freaks me out a bit.

The jury is out and my greens and tuna are chilling as we speak.... 

• GIGGLY: Yogurt-Tahini Dressing

• 2 tablespoons Tahini
• 1/2 small garlic clove, finely minced
• 1/2 cup Vegenaise
• 1/4 cup extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon pepper
• 
  

mix altogether with a whisk or small hand blender, add more lemon/salt/garlic to taste. chill.

FAMILY TALLY: Jury is still out...

ODDBALL: Savory Vegetarian Protein Scone

Several things happened this morning. Still being sick for the better part of the month, I was longing for something tasty and BAD on yet another rainy morning.

Also, there was food going to waste in my fridge, which you know makes me very blue.

After trying and hating the Vegan turkey and cheese products (the word 'products' makes it seem really unhealthy and processed, no?) I just COULD NOT let them go to waste in my fridge. However, There was no way anyone was going to eat them if they weren't heavily disguised.

Then another thing happened. I went hunting for scone recipes. It seemed like something i could easily make from what i had on hand.

Then BAM! It came to me...I decided to come up with a savory scone which was high in protein. 

Here are the weird, but surprisingly tasty results. I'm not saying they are PERFECT, but they don't suck either. 

ODDBALL: Savory Vegetarian Protein Scone 

• 3/4 cup almond flour 
• 1/2 cup Quinoa Flakes (or oat flour )
• 1/4 cup rolled oats
• 1/4 cup  protein powder
• 3 eggs (2 whites, 1 whole)
• 1/4 vegetarian protein chopped (i used tofurkey slices)
• 1/2 vegetarian cheddar cheese shreds
• 1/8 tsp cumin
• 1/8 tsp mexican seasoning
• 1 pinch onion & garlic powder
• 1/2 tsp olive or coconut oil to saute

Preheat oven to 350*F.

In a small saute pan combine protein and spices. Saute till they get brown and crispy. Let cool.

 In a large bowl, combine dry ingredients + protein.

 Stir wet ingredients into dry ingredients GENTLY. Be careful not to overmix. Stir in cheese till evenly mixed.

Transfer the dough to a greased cookie sheet  or parchment and gently form into flat mound. Cut mound into triangle scone shapes. 

Leave a space between scones (~1 cm). 

Bake at 350*F for 12-15 min.

*Makes 5 small scones or 3 medium scones. 

-I'd like to get them to rise more, But i think i overmixed for starters. 

-I think they could have more of the turkey as well. I used the vegan turkey and the vegan veggie shreds...but obviously REAL cheese would be even better!!!

I will keep trying on this one, but thought it worth posting as is for the moment.

NOTHING VENTURED: Almond Floor Snickerdoodles

FAIL #1 

These lovely cookies were supposed to look like this...

And definitely NOT like this. ...

                                   

Ok we overcooked them, clearly.

I left the man in charge with instructions that they were to spread out into beautiful round disks of cinnamon and sugar. 

This never took place, and while we were waiting... they stepped into overdone.

In my defense I did EVERYTHING the recipe asked, except substitute 1/2 cup of the almond flour with coconut flour. That's it!!!

They actually tasted kinda ok, but not great, and had the consistency of a hard moth ball (I would guess.)

Will retry as these seemed like they were going to be quite good, and I can't let go.

Almond Flour Snickerdoodles 

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Soft, chewy cookies with a nutty flavor dusted in cinnamon and sugar. Yum!

Serves: 2 dozen

Ingredients

For the cookies:

• ½ cup butter, softened
• ¼ cup palm shortening (or regular shortening)
• ½ cup evaporated cane juice ( or white sugar)
• ¼ cup coconut palm sugar (or brown sugar)
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• 3 cups blanched almond flour (see note below)

For the topping:

• ¼ cup coconut palm sugar (or white sugar)
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar) in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
3. Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1½ tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
4. Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker. You can use almond meal in place of blanched almond flour for this recipe with great results!

Family tally: we thought they sucked, but that didnt stop us from eating them. Desperate!