Although, technically it’s supposed to almost be summer. However, up in my neck of the woods, we are still getting chilly weather and rain :(.
Nothing like some baking to cheer you up though, eh? Referring to my latest cookbook addition, “Vegan Desserts” by Hannah Kaminsky (love this gal!), I decided on the Spring Fling muffins— since they contained strawberries (which I had, in the freezer) and rhubarb (which is going wild in our yard).
Since this book is not gluten-free, I needed to replace the whole-wheat flour and all-purpose flout with something. Luckily I’ve done a lot of experimenting with replacing flours, and Hannah’s recipes always work wonderfully with my substitutions (another thing I love about her!). (Substitution details at bottom of post)
*As a side-note, I’d like to mention that, for anybody interested in buying the book, there is a nifty allergy index in the back, listing recipes already free of soy, gluten, nuts, etc.*
After my gorgeous muffins were removed from the oven, I did a little photo shoot. I thought it would be fun to mimic the photograph in the book! I hope that isn’t copyright infringement or something…
Kay, so they aren’t identical, but it was fun! In addition to baking normal sized muffys, I made a few mini’s, and one JUMBO muffin. I saved the jumbo for this morning’s breakfast :). Twas absolutely perfect. The crumb has that right balance between delicate and slightly spongy, with the sugar accenting the tart rhubarb and flavorful strawberries perfectly. I used coconut oil in place of canola, so my favorite oil flavor gently permeated every tender bite of my muffin.
I had my breakfast jumbo muffy spread with a homemade vegan cream cheese (And I totally kept re-spreading each bite with the stuff ;)). In addition I had a spot of soy yogurt, and peanut butter. It was another one of those feeling normal moments. Muffin with cream cheese and yogurt? Totally normal! Never mind the fact that the muffin is GF and vegan, the cream cheese dairy-free and homemade, and the yogurt soy and unsweetened.
Overall, another success from “Vegan Desserts”!
Disclaimer: I received this book as a birthday gift from my parents, and was not under any obligation to post reviews, let alone a positive one.
For those interested, GLUTEN-FREE FLOUR SUBSTITUTIONS were as follows:
for 1 cup all purpose-flour, I replaced with: 1/3 cup each of garbanzo flour, sorghum flour, and brown rice flour.
for 1 1/2 cups whole-wheat flour, I replaced with: 1 1/2 cups home ground quinoa flour (quinoa was untoasted).