Seriously, These are the fluffiest pancakes I’ve ever made. Every time you feed your sourdough starter, you’re supposed to throw out all of it except 4oz. I hate to waste it, and have found a handful of great looking recipes for the unfed (or throwaway) starter. Pancakes is one of them.
I used the King Arthur Flour Classic Sourdough Waffles or Pancakes recipe. Their recipe calls for buttermilk. I used Califia Farms Unsweetened Almond Milk + apple cider vinegar to make buttermilk. It also calls for 2 eggs. I left them out and added 2tsp of baking powder (in addition to the baking soda). The recipe makes 28 pancakes, so be prepared to feed at least 7 people. Or just be very hungry.
I topped them with soy-free Earth Balance and homemade boysenberry syrup. Killer.
Happy weekend, foodies!
This weekend’s challenge is a “Chopped” challenge. In our baskets this weekend, we have:
The challenge is a brunch challenge, so we have to make brunch with these four ingredients. I was totally worried at first. I’ve never cooked with popcorn before. And I certainly never would have thought to put these flavours together.
I decided to go with one of my favourite brunch/breakfast/snack items – muffins. I can’t get enough muffins. Especially if they’ve got a crumb topping.
I give you – Apricot Filled Butternut Squash Muffins with Caramel Corn Crumb Topping.
Roast a small squash (you’re only going to need a cup of mashed squash). Once it’s roasted, spoon out the inside and smash it up. Set aside.
For the caramel corn:
3 quarts popcorn (pop 1/3 C kernels in 1T coconut oil)
1/2C coconut oil (measured solid)
1C brown sugar
1/4C dark corn syrup
1/4tsp baking soda
melt coconut oil in sauce pan. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once it’s at a boil, let it boil 5 minutes without stirring. Take off heat, add baking soda and vanilla.
Pour over popcorn, mix well. Spread popcorn over a baking pan. Bake at 250* for an hour, stirring every 15 minutes.
Meanwhile, make the muffins:
1/2C your favourite vegan shortening
1/2C non-dairy milk
1C mashed butternut squash
a 2 inch sprig of rosemary
3tsp baking powder
3T apricot preserves
Take leaves off rosemary stems and smash them up really well in a mortar. Add to squash.
Cream the shortening and sugar. Add non-dairy milk. Add squash/rosemary mixture.
In a separate bowl, mix flour, baking powder, and salt. Add to sugar/squash mixture.
Fill greased large muffin pan halfway. Add 1/2 tsp apricot preserves to each muffin. Top with remaining dough.
Bake at 375* for 30 minutes. Top with chopped caramel corn, and bake another 5 minutes to melt the caramel onto the muffins.
Makes 6 giant muffins, or 12 regular sized muffins.
I completely forgot about my blog post for the Vegan Food Swap last month and I’m two days late.
I got an absolutely wonderful box from Stacy at Stacy’s Adventures in Wonderland. It was apple-themed in honor of Michigan’s orchard season. I love apples!
The box included apple chips, a container of apple oatmeal, apple granola, apple spice tea, two apple pie Larabars, and a mint chocolate Endangered Species chocolate bar. I’m in apple-heaven. Thank you, Stacy!
This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.
Cucumber Ice Cream
2 6inch cucumbers
2TBL powdered sugar
2TBL Dark Agave Syrup
2tsp ground ginger
2C non-dairy creamer (I actually used 2C of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)
Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.
Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)
Add to ice cream maker for 30ish minutes, or until frozen.