Tuesday, June 1, 2010

Green Cookies. Tofu Muffins. Improv Ice Cream.

When I started baking muffins, apparently I was opening up a big ol' Pandora's Box of Baking. I've baked green cookies, and tofu muffins - and I improvised some ice cream which I realise has nothing to do with baking.

I didn't even break out any heavy machinery for the ice cream, just mixed something based on the recipes I use regularly.

1 heaped cup cashews, ground finely in coffee grinder
1 small cup almond milk
large dash vanilla powder
2 tbsp dessicated coconut
1 tbsp coconut oil
2 tsp lime juice
long glug of agave syrup
2 tbsp chopped almonds
2 heaped tbsp frozen blueberries

Mix by hand and fold in almonds and blueberries last, pour in suitable container and freeze. I just realised why I came up with that variation: I saw Coconut Lime Larabars for the first time today. Scratch that, I saw the empty slot in the Larabar stand where they would have been had they not all been bought.

The green cookies are green from tea. They are Green Tea Sweetheart Cookies from I halved the portion, and obviously I didn't use oats, whole wheat flour, yoghurt or butter. In stead I used buckwheat flakes, buckwheat and brown rice flour, almond milk and coconut butter. I don't have splenda so I'm using a natural sweetener - looks like sugar. And no whey for me. It's sitting in the back of my cupboard since the one and only time I used it and I still can't imagine the scenario where this makes an encore. Rice protein it is.
Freezing these for storage is a good idea, because they dry out pretty fast, at least in my gluten free version.

I found the Carrot Almond Spice Muffins with tofu here at Healthy Happy Life. I haven't eaten tofu in a long while but I couldn't resist trying silken tofu baked into a muffin. I halved this recipe too, and omitted most of the sweet things to make them a dinner roll kind of thing. That worked fine: as with the other recipe I used buckwheat flakes for oats, but because I don't like using as much rice and buckwheat flour as this recipe calls for I added a good deal of almond pulp and some coconut in stead. I'm guessing I'm not the only one in need of somewhere to put my massive amounts of almond pulp leftovers, so I thought I'd tip you off to that - it worked out fine.

1 comment:

  1. i have tried my hand at raw-ish carrot cake and always end up with slop, not cake..haha! these sound great!