Organic Granny

Beautiful Kale-Chive Vegan Muffin This delightful muffin is made with wheat flour (organic all-purpose) in this recipe, but I think it could be made with a gluten-free flour, and also would work with half whole wheat or other half oat flour, half whole wheat.  I can also see it done up as a sort of cake (using spelt flour) and used to mop up olive oil and basalmic vinegar-- a kind of focaccia-soda bread. It's tasty!  Savory is often the way to go.  Especially as this pandemic plays out for those of us who seemingly can't stop baking muffins and banana bread and cakes.  Savory is a nice change-up to something that seems healthier. And it goes very nicely with a lunch soup.  Or as a breakfast muffin with some melty vegan cheese on top (or avocado or tomato and fako-bako-- you get the drift). It makes 10-12 muffins, depending on the size of your muffin cups.  INGREDIENTS: 1 1/4 cup (300 ml)         non-dairy milk 1/4 cup    (60 ml)           extra-virgin olive oil 1 tablespoon (22

Molasses-Maple-Banana Muffins This most recent muffin is inspired by the molasses cookie, specifically the molasses cookie my grandma used to bake.  It was fragrant, lightly spicy, soft but chewy, and generally had dates and walnuts in it. The muffins smelled so great when they came out of the oven, but for a few minutes I thought back to the sort of sugar-gritty and oily features of those delicious molasses cookies.  I am pretty sure my grandma used white sugar (and quite a lot of it, I would imagine) and some kind of oil.  These particular muffins are free of any poured oils, and instead of a sweet white or brown sugar I used a mix of molasses and maple syrup and banana to sweeten it. Would this muffin be a flop? Then I tasted it it... and IT WAS / IS DELICIOUS.  It is uncannily like the molasses cookies of my grandma... or my memory of them... except puffier and muffin-y.   I also use the oat flour and almond flour base of my last batch of muffins on here (the lemon-fruity muffins)

Changing Up the Recipe These lovely lemon-y gluten-free vegan muffins originate from a perfect blueberry-lemon recipe by my friend, Michelle Blackwood at Healthier Steps.  I had all the ingredients called for in the recipe except for blueberries (but I have a lot of bags of other berries in my freezer).   This is my second unique muffin recipe in the Covid19 baking season. You can see the recipe for Hemp seed Applesauce muffins here. The first batch I baked of this recipe were yummy, but because my muffin cups are large, and not the dainty, regular muffin size, instead of a dozen large muffins, I ended up with a dozen muffins that were more like puffy cookies, if you know what I mean.  Muffin tops? It so happens that my hubby and I like a fullsome muffin, one that comes close to popping over the sides, even.  And I know from past recipes, that expanding the recipe x2 usually gives me the muffin we love. As is often the case, I find a recipe for something that sounds absolutely deliciou

Delicious, healthy hemp seed and apple sauce muffins!  These muffins are absolutely delicious.   And healthy.  Ingredients used include spelt flour, oat flour, hemp seeds (also known as hemp nuts), maple syrup, apple sauce, cinnamon, and other items you likely have in your kitchen for baking: baking soda, baking powder, and salt. Spelt is an ancient grain, and the flour produces a nice, cakey product.  I used spelt flour to make the chocolate banana cake/bread recipes (my "COVID-19 banana bread"), recipes here .  Spelt flour is a whole food but doesn't have the sort of acidic undertones that one gets when baking with whole wheat flour. I "made" two of the ingredients in my Vitamix high-speed blender.  You might want to do the same, both to save money and to provide ingredients with no added stuff in them (such as preservatives).  I ground up some regular oat flakes to make oat flour (just used the same amount of flakes as flour called for) and blended

Fudgy Vegan Chocolate Banana Bread  Today when I went online to look at a Facebook page full of yummy vegan recipes for chocolate banana bread, I came across not one, but THREE terrific recipes. I chose the one with the most ingredients in the house to bake, but it is quite likely I will refer back here to try the other two at some point (a good reason to be a food blogger!). Hope you find one of these recipes meets all your criteria for deliciousness and whatever other factors are built in to your baking: budget? ingredients on-hand? allergies? gluten issues? NEW!!  Just added another version of chocolate banana cake (raspberry-carob or frozen grape-carob) at the bottom of this post!  So-- possibly 4 or 5 recipes to choose from!  Let me know about your variations! #1. The first banana bread recipe , the one that I actually baked, is quite likely going to be the easiest one to choose if you have gluten sensitivity and have oatmeal, almond flour, and cocoa hanging out al

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "crisis&qu

This delectable garlicky cauliflower sauce over organic rice spaghetti was a most delightful supper one evening at the beginning of the COVID-19 dilemma. It has a lovely creamy mouth appeal but because it has no actual cheese or dairy fat of any kind (only fat would be in the almond milk) it settles lightly on the digestion. Perfect for an evening meal. INGREDIENTS: Large head of cauliflower, broken into florettes with leaves and stem end removed 1 onion, chopped 4 garlic cloves, minced 1 1/2 cups almond milk (unsweetened) 2 tsp. lemon juice, fresh squeezed 1 tsp. fine sea salt black pepper, fresh ground, as desired 4 T. chopped parsley as garnish full box of rice spaghetti (28 oz) or quinoa, rice, etc. Steam the cauliflower over a pot of boiling water, covered, for about 5 - 10 minutes, or in Instant Pot. Set aside. In a skillet, cook onion until translucent. Add garlic and cook for another couple of minutes. Combine the cauliflower, garlic, onion, lemon juice