Tuesday, April 6, 2021

Pumpkin Hermit Baked Porridge


If you are a fan of hermit cookies with their yummy touch of spice and delightful munchy-crunchiness, you will love this baked porridge for breakfast (or dressed up a little as a dessert).  


2 ripe bananas 

1/2 cup pumpkin puree

2 cups oat milk or other plant-based milk

2 T. maple syrup

2 cups rolled oats

2 tsp. Pumpkin pie spice

1/2 tsp. baking powder

4 Medjool dates , pitted and chopped

Small handful walnuts, chopped

Click for Pumpkin Hermit cookie recipe:

Method to make  pumpkin hermit porridge:

  1. Preheat oven to 350° F/177 C.
  2. In a medium bowl mix rolled oats, pumpkin, spice, baking powder and nut and dates.
  3. Blend banana  pumpkin, milk, and maple syrup
  4. Pour blender mixture over dry ingredients and combine well.
  5. Divide evenly among 7 or 8 large muffin cups or ramekins.
  6. Bake 25 to 30 minutes or until firm.

Tuesday, March 30, 2021

Eggplant Challenge


I am such a Nervous Nelly when it comes to planting "exotic" plants like this little hardy(?) eggplant. 

10 seeds cost me $7.  

When/if it actually germinates indoors, then, the following instructions:

 "Using a clear plastic cloche or floating row cover (hoop bed????) will help growth by increasing warmth.

 Cool Temps increase leafy growth but no fruit will set. Plastic mulch(????) placed over the  prepared and fertilized soil for a week before transplanting will increase the temperature and increase better fruit set. Grow like peppers BUT keep in mind that eggplants need even more warmth before transplanting (mid to late June.) If the plant is below 21°C (70°F) the fruit may not set "ARGHHH

*West Coast Seeds: Untreated seeds for organic growing, non-GMO

Sunday, February 14, 2021

Granny Eats Chocolate-- Vegan Cakes, Cookies, Brownies, and Other Recipes Using Chocolate

Organic Granny is a fan of Fair Trade, vegan chocolate, cacao, cocoa, and the products that are made from "the bean".

What you find below are links to all the vegan chocolate recipes I have posted over the past several years.

Most of the chocolate recipes here use "natural sweeteners" or suggest them as alternatives to the usual commercial sugars.  There are also many recipes listed that are made with gluten-free flour or ingredients.  








DISCLOSUREOrganic Granny does love chocolate, but since dealing with a heart condition called "atrial fibrillation", she is fairly moderate in her consumption of chocolate, attempting to eat it only during special occasions, and then, moderately.  Like many other plants, cocoa/cacao is a heart stimulant.  Speak to your physician or other health care professional if you if you are on prescribed medications, or if you find that your heart races when you consume chocolate or coffee/tea.  If you are on prescription medication, read about the effects of various food an herbs when taking these medications.  

Monday, January 11, 2021

Simple, Delicious Vegan Chocolate Cake Recipe

  Simple Delicious Vegan Chocolate Cake
                  Image courtesy of Mr. Gojowy

This is a truly simple cake recipe (under 10 ingredients) that produces a really delicious chocolate cake, similar-tasting to the ones made with egg and dairy. It is modeled on the  "Deep Chocolate Vegan Cake" recipe written up in Moosewood Restaurant Classics with a few adjustments to the ingredients. We love it (maybe a little too much).  I am also refining a duplicate gluten-free recipe.  Follow me here to get the notification of that recipe, and other vegan and gluten-free vegan recipes to come.

  • 1 1/2  cups unbleached white flour
  • 2/3 cup of Fair Trade cacao powder (or standard unsweetened cocoa)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil, melted
  • 1 cup cold water (or cold brewed coffee or coffee substitute)
  • 2 teaspoons orange or vanilla flavor
  • 2 tablepoons apple cider vinegar
  1. Preheat the oven to 375 F/190.56C.
  2. Line an 8" metal or glass baking pan-- round or square-- with parchment paper, or use a silicone pan.
  3. Sift the first five dry ingredients into a medium size bowl. 
  4. Add and stir the oil, water and flavoring ( NOT THE ACV) in another smaller bowl
  5. Mix the wet ingredients into the dry ingredients until smooth and well-blended
  6. Add the vinegar and stir only briefly.  You will see pale swirls that show how the vinegar is reacting with the baking soda.
  7. Pour the batter into the prepared pan and pop into the preheated oven
  8. Bake for 20 to 30 minutes, depending on how 'hot' your stove gets.  (always a good idea to calibrate your oven temperature every so often to see if it is "true" or running either too hot or not hot enough)
  9. Cool it on a rack.  
  10. Glaze and/or frost after it has cooled down.

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes