Tag Archives: egg free

Vegan Buckwheat Chai Seed Waffles

After 9 1/2 years our trusty Cuisinart Waffle Iron bit the dust. Last night we made sandwiches in our new waffle iron we received as a gift from my parents for Christmas. This morning before putting it away, I thought we should also use the iron to make breakfast.

This was my first time using chai seeds as an egg substitute for a leavening agent. The concept is a clever way to omit eggs if you have an egg allergy or follow a vegan diet.

Chai seeds add antioxidants, omega 3 fatty acids, and fiber to your diet as well! Which everyone can benefit from that.

Yields: 4 Servings using a 1/3 cup
Ingredients:

1 cup Buckwheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground Vietnamese Cinnamon

2 Tablespoons raw sugar

1 cup unsweetened vanilla almond milk

2 tablespoon chia seeds, ground

6 tablespoon water

1/2 teaspoon pure vanilla extract

Directions:

1. Take the first 5 ingredients and whisk together in a medium to large bowl. Set aside.

2. Preheat the waffle iron according to the manufacturer directions. Spray the waffle iron grill generously with cooking spray.

3. Take the chai seeds and grind them in a spice grinder or with a mortar and pestle. Add the water to the ground chai seed meal and allow to sit for 10 minutes to thicken.

4. Add the liquid ingredients (chai paste, milk, & vanilla) to the dry ingredients. Fold the wet ingredients into the dry. Mix until no dry residue remains.

5. Take an 1/3 measuring cup and spray with cooking spray and fill with batter. Place the batter in the preheated waffle iron and set the iron according to manufacturer recommendations.

Enjoy with some peanut butter or a light dust of powdered sugar.

Kick’n Chive Ham & Cheddar Scones

My husband and I were lucky enough to travel to Hawaii this past May. One of the things we enjoyed most was drinking coffee on Kona, the Island of coffee. We drank so much coffee on Kona one night, I could not even fall asleep. There were so many coffee shops and coffee farms on Kona, I think at one point I got “coffeed out” if that is even such a thing. Ask my family they will vouch for me on that. This sign in this picture below somes it up.

There was one special spot we liked to go in Kona called Daylight Mind. It was a hidden gem the locals loved. Our tour guide, Katie, from Hawaiian Outdoor Guides for the National Volcano Park told us that you can almost guarantee to see Dolphins in the morning while you are enjoying your coffee. And of course we did

This restaurant/coffee shop is a true coffee cafe! We adored this place! The location is perfect! Right on the water with beautiful views of the ocean (picture below). I love the top deck seating area.

The coffee is so good and the service is stellar. Honestly we wish we could have went there every day. They even offer yoga in the mornings which I wish I would have had time to attend class.

They offer coffee classes and also have beautiful baked goods from mango macadamia nut sourdough bread to sweet blueberry scones and savory cheddar and chive scones.

This place made me want to go home and open a coffee shop. I love the vibes of this place and it truly is the perfect place to start your day! Especially when you are on vacation.

These scones pictured above inspired me to make these scones in the recipe below. It was one of the bucket list of recipes I wanted to make after our trip to Hawaii. I must say posting this recipe makes me want to plan another trip to Hawaii.

Yields: 16 mini scones Prep Time: 15 minutes

Ingredients:

2 cups of Whole Wheat Pastry Flour

1 Tablespoon of baking powder

1/2 teaspoon of kosher salt

1 Tablespoon of honey

1/2 teaspoon of roasted garlic powder (from Penzey’s one of my new favorite spices)

1/2 cup (1 stick) of unsalted butter, cubed

3/4 cup of Non Fat Buttermilk

1/2 teaspoon of hot sauce

1/3 heaping cup of diced finely lean ham

1 cup shredded 2% mild cheddar cheese

1/4 cup of fresh chives, chopped

Essential tools for the job & prework:

Mini Scone Pan; sprayed with cooking spray
Oven preheated to 425 degrees

Directions:

In a large bowl, combine flour, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles wet sand appearance.
Stir in hot sauce, buttermilk, cheese, ham and chives until all ingredients appear wet.
Evenly divide the batter into the prepared mini scone pan. Place the scone dish into the center rack of oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
Allow the pan to cool on wire rack for 5 minutes and remove the scones on the pan and allow to cool on wire rack or serve right way.
Enjoy!

Grandma Harper’s No Bakes Cookies

I am working on making a cookbook of my grandmother’s recipes. This recipe will definitely be added to one of the cookbook’s pages.

Yesterday one of my cousins asked me if I had gramdma’s no bake cookie recipe. I looked at the several recipes I had scanned a few months ago and sure enough I had it. This was one of his favorite treats my grandma used to make for us growing up. I almost forgot about this classic cookie thay used to fill her cookie jar and our hearts and stomachs years ago.

She always had homemade treats in her cookie jar for the grandkids and for grandpa too! I can honestly say I don’t ever recollect the jar being empty.

This recipe yields 51 cookies using a 60 scoop
Ingredients :

1/2 cup unsalted butter (grandma used margarine)

1/2 cup peanut butter

2 cups granulated sugar

1/2 cup skim milk

1 tsp pure vanilla extract

3 cups old fashioned mother’s oats

6 tb Dutch Processed Cocoa (grandma used Hershey’s cocoa

1/2 c marshmallow fluff

Directions:

1. Mix together cocoa, butter, sugar, and milk in a 5 or 6 quart sauce pan. Place mixture on high heat and bring to a boil.

2. One sauce is boiling remove from heat and stir in vanilla, peanut butter, and marshmallow fluff. Once sauce incorporates fold in the oats.

3. Scoop the cookies using a size 60 scoop on wax paper. You can place them fairly close together. If you can resist allow the cookies to fully set. The resting period can take up to an hour but this will depend on the temperature in your house.

4. Enjoy!

Oatmeal Raisin bars

We had our monthly NST meeting today. I decided to make some whole grain oatmeal bars for the meeting since these are super quick and easy. They are also perfect for an after lunch snack! They remind me of an oatmeal raisin cookie but without the butter !

Yields 20 bars

Ingredients

2 TB Ground flaxseed

2/3 cup raw sugar

1 TB pure maple syrup

1/2 tsp allspice

1 tsp baking soda

1/2 tsp kosher salt

1 cup 100% quick oats

1 cup 100% old fashioned oats

1/4 c canola oil

1/2 c unsweetened applesauce

1 c whole wheat pastry flour

1/2 cup of raisins

9 by 13 baking dish

Parchment paper

Cooking spray
Directions

1.Preheat oven to 350 degrees and parchment line a 9 x 13″ baking pan. Spray with cooking spray and set aside.

2. In a large bowl mix together with whisk both oats, flour, flaxseed, sugar, allspice, baking soda, & salt . Add applesauce, maple syrup, canola oil, and mix to incorporate.

3. Lastly fold in raisins. Pour batter into 9 x 13 pan and press the batter into the pan evenly. It helps to spray a spatula with cooking spray to prevent sticking and smooth the bars prior to placing in the oven.

4. Bake 15 minutes. Remove from oven and allow to cool on wire rack. Allow to cool completely before cutting.

Enjoy! I know my husband and the team did!

Chocolate Expresso Cookies

My husband and I took a holiday cookie class at one of our all time favorite places to venture in the strip district. These Expresso cookies are one of the many treats we baked amongst a flourless chocolate cake, Italian shortbread cookie and cream puff. We loved the Expresso cookie so much we made them for Christmas this year. I highly recommend taking either Enrico’s bread Class or cookie class for a memorable and delicious experience.

This recipe yields 63 cookies using a size 60 scoop

Preheat oven to 350 degrees and line 1/2 sheet pans with parchment paper. Set aside.

Directions:
1 1/2 cup ap flour
1/2 cup Dutch processed cocoa
2 sticks of cold unsalted butter (1/2 a pound)
2 tb of ground Expresso powder
3/4 cup powdered sugar

Ingredients:
1. Place all the ingredients in a stand mixer ( I have the professional series Kitchenaid which you want to made sure you start the on low speed and keep stand portion elevated and gradually lock into position as the dough starts to incorporate.

2. Mix until the mixer melts the butter. This can take time and differs. This method can take 5 to 8 minutes but it is like magic you will know when the dough is ready.

3. Portion out on 1/2 sheet pan using the number 60 scooper. Place cross design with fork like your favorite peanut butter cookie.

4. Bake in 350 for 12-14 minutes. Remove from pan right away and allow to cool on wire rack.

Enjoy! Only for adults!

Peanut Butter Pumpkin Raisin Cookies

I’ve been wanting to make a cookie with pumpkin purée and peanut butter for a while now. These are two of my favorite ingredients. I love peanut butter so much that I actually had a patient one time ask me if I worked for a peanut butter company (yes I recommend it that much). Not to mention pumpkins are in season and bountiful this time of year. This is a perfect fall cookie! Plus an added bonus this recipe is a quick and easy! Not to mention a good idea for a lunch box cookie for children and husbands.

This recipe yields 30 cookies.

Ingredients :
1/2 cup ap flour
1/2 whole wheat flour
2/3 cup old fashion oats (not quick oats)
1 tsp pumpkin pie spice
1/2 kosher salt
1/2 tsp baking soda
1 Tb pure maple syrup
1/2 cup peanut butter or any nut butter
2/3 cup raw sugar
2/3 cup 100% pumpkin purée
1/2 cup raisins or (craisins would work well)
1 tsp pure vanilla

Directions:
1. Preheat oven to 350 degrees. Paper line with parchment paper a 1/2 sheet baking pan, set aside.

2. In a large bowl mix pumpkin pie spice, salt, baking soda, oats, both flours.

Mix well to blend all ingredients together.

3.in a separate medium bowl place peanut butter, pumpkin, vanilla, & maple syrup.

Mix to incorporate using spatula or large spoon.

Add sugar and mix again until no sugar granules remain.

4. Add wet ingredients into dry & mix together evenly.

5. Add in raisins and fold in until evenly distributed throughout the batter.

Batter should appear as picture displays below.

Portion out 1 Tb spoon size cookies onto parchment lined pan.
Place 15 cookies on a pan spread evenly.

Press cookies down with fork to flatten slightly.

Place in oven at 350 for 14 minutes.

Remove from pan right away or else the cookies will continue to bake. Place on wire rack to cool.

Enjoy!

Apple Cinnamon Scones

My husband told me this weekend one of his favorite breakfast dishes that I bake our my scones. This past Sunday I took his advise and I decided to try an apple chip scone for our brunch.

Yields 15 -16 small scones

Ingredients:
200 g AP flour
80 g Whole Wheat Flour
3/4 cup of dehydrated cinnamon apple rings, chopped
80 g butter unsalted (cold and cut)
1 tsp Chinese 5 spice
2 tsp baking powder
1/2 tsp baking sofa
175 ml buttermilk
1/2 tsp kosher salt
1/8 cup packed brown sugar
1/4 to 1/3 cup cinnamon chips
Cinnamon and sugar to dust (optional)

Directions:

Preheat oven to 425 degrees

1. In a medium bowl mix both flours, Chinese five spice, salt, baking soda, & baking powder.

2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .

3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.

4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).

6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.

7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!

Apple Spice Oat Bars

We have an intern leaving us tomorrow and as a farewell I wanted to bake her a special treat. I used my Grandpa Harper’s Dehydrated Apples and my apple butter recipe. This recipe bakes really nice and is full of flavor!

Ingredients:
2/3 cup chopped dehydrated apples
1/3 cup chopped raisins
1 cup slivered almonds toasted
2 1/2 cup old fashion oats (not quick oats)
1 tsp ground Vietnamese cinnamon
1/2 tsp Mexican vanilla
1/3 cup agave nectar
1/4 cup honey
3/4 cup apple butter
1/4 cup creamy peanut butter

This recipe yields: 12 bars

Directions:
Preheat oven to 325 degrees. Line an 8 by 8 inch Pyrex glass dish with foil. Spray with cooking spray.

Mix wet ingredients in a bowl ( apple butter, honey, agave nectar, vanilla, peanut butter) and cinnamon.

Mix until incorporated.

Add oats to liquid batter and fold.

Now add almond slivers, apples, and raisins.

Fold in almonds, raisins, and apples mix by hand with spatula until all ingredients are spread evenly throughout.

Pour batter into foil lined and cooking sprayed 8 by 8 inch baking dish. Pat down the batter to make uniform and level so that the bars will bake evenly.

Bake on 325 degrees for 25 minutes and place in freezer to cool for at least one hour.

Remove the bars using the foil (which makes this job a lot easier than trying to cut in the pan.

Cut into 12 bars and enjoy!

Chocolate Zucchini Whole Wheat Muffins

My husband and I went to our local farmer’s market yesterday after our bike ride. We bought their homegrown zucchini in bulk. I love baking with zucchini. I made these this morning for my 19 month nephew. He loves his vegetables! Hopefully he will love these too!

Ingredients:

1 cup of Shredded Zucchini (blotted well with paper towel to remove moisture)
1/2 cup agave nectar
1 teaspoon pure vanilla
1 cup unsweetened applesauce
1 cup whole wheat pastry flour
1/2 cup AP flour
1/4 cup ground flaxseed
1/4 cup unsweetened cocoa
1/4 cup Dutch processed cocoa
1 1/2 teaspoon vietnamese cinnamon
1/4 teaspoon ground nutmeg
1/4 ground cloves
1/4 teaspoon ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder

Directions:

Preheat the oven to 350 and line 12 standard cupcake liners.

1. Sift dry ingredients together in a medium bowl.

2. In a separate larger bowl mix wet ingredients (except the zucchini).

3. Now add wet mixture to dry mixture.

4. Once mixture is mixed well.

5. Now fold in zucchini.

6. Make sure zucchini is spread out evenly throughout batter.

7. Spray liners with cooking spray. Scoop 1/4 cup of batter into each cupcake liner.

Grandma’s Zucchini Cookies

Grandma’s Zucchini Cookies

My grandma always had fresh zucchini from her garden in the summer. She would make me these cookies all the time !! They are very versatile you can add whatever nut you like or swap out the raisins and go for chocolate chips if you rather. This recipe always bring me back to childhood! I make them every year for my family. Not to mention these cookies are egg free
and dairy free !

34 Serving. Prep Time: 15 min. Cook: 12 min.

Ingredients:

1 cup of grated zucchini (peeled or not either way but not peeled will give you more fiber!!)
1 cup of sugar
1 teaspoon of baking soda
0.5 cup canola oil
1.5 cups of AP flour
0.5 cup of whole wheat flour
1.5 teaspoon of cinnamon
0.5 teaspoon of cloves
1/4 teaspoon of nutmeg
0.5 teaspoon of salt
1 cup of raisins
0.5 cup of chopped walnuts

Directions:

Mix the sugar and oil together until combined. Mix this recipe by
hand not a mixer. In a separate bowl mix remainder of dry
ingredients together then mix into sugar and oil mixture w/ spatula.
Fold in zucchini, raisins, and walnuts at the end.

Drop on cookie sheet w/ parchment and spray w/ cooking spray.
Bake on 375 for 12-15 minutes or on convection at 325 for 8-10
minutes, until cookies are browned.

Yields: serves 34

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: egg free

Vegan Buckwheat Chai Seed Waffles

Kick’n Chive Ham & Cheddar Scones

Grandma Harper’s No Bakes Cookies

Oatmeal Raisin bars

Chocolate Expresso Cookies

Peanut Butter Pumpkin Raisin Cookies

Apple Cinnamon Scones

Apple Spice Oat Bars

Chocolate Zucchini Whole Wheat Muffins

Grandma’s Zucchini Cookies

Directions: