Tag Archives: baking powder

Whole Wheat and Cornmeal Blueberry Pancakes

While I was in Nashville, way back in the day, my mom made me delicious cornmeal blueberry pancakes. They were the inspiration for this dish 🙂 which is a great breakfast to get you up and at em’ in the morning.

Whole Wheat Cornmeal Blueberry Pancakes

Serves 3-4

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup Cornmeal
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tbsp. Canola Oil
  • 1 1/4 cup Soy Milk
  • 1/3 cup Water
  • 1 tsp. Vanilla
  • 2 tbsp. Maple Syrup
  • 1 cup Blueberries

Mix together flour, cornmeal, baking powder and salt. Combine all other ingredients separately (except for the blueberries). Add wet to dry and mix until combined. Fold in the blueberries (very carefully). Cook pancakes :). Top with more maple syrup. So good.

ECO-BENEFITS

  1. Whole wheat flour means less energy than normal white flour (you don’t need to enrich it and bleach it, etc.)
  2. Get your blueberries organic, local, and seasonal. No pesticides, less transportation, and no extra energy put into growing them at that time of year.
  3. Vegan means never having to say you’re sorry. (Sorry. I’ve never even seen Love Story but I’ve seen Now and Then enough to know the line :)–>and I figure if you’ve read my blog at all I’ve probably beaten the vegan thing to death by now haha).

Applesauce Oat Muffins

Nom nom nom for sure. I really wanted to have something to take while I was in the bus on the way down to our campsite in Baja so I came up with these little suckers. They’re vegan (again I know) but they’re really moist and delicious. I recommend not using instant oats (which was my problem) because they cook a little too much. But they were great anyways so tis’ up to you.

Applesauce Oat Muffins

Makes 12 Muffins

  • 3/4 cup Soy Milk
  • 1/2 tsp. Apple Cider Vinegar
  • 1 cup Unsweetened Applesauce
  • 3 tbsp. Canola Oil
  • 1/2 cup Brown Sugar
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 3/4 cup Oats
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Cinnamon
  • 1 tsp. Cardamom
  • 1/2 tsp. Nutmeg
  • Pinch of Salt
  • optional: Dried Fruit of some sort (I’m not really into it but I know some people are)

Oven to 350. Whisk together soy milk and apple cider vinegar. Wait a minute (to let it curdle). Add the applesauce, canola oil, and brown sugar.

In a separate bowl, mix the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet ingredients. (If using dried fruit fold in now). Scoop the mix into muffin cups. Bake for ~30 minutes or until toothpick test comes out clean.

ECO-BENEFITS

  1. Whole wheat flour instead of white flour has less processing involved.
  2. Vegan (although I know I said I’d do something different for awhile… I can’t help it! I’d already made them!)
  3. Organic, local applesauce is easy to find! At the very least, most supermarkets now carry organic applesauce.

Irish Soda Bread

So I really like fresh homemade warm-from-the-oven bread. And I had a huge craving the other day. It led to me looking up Irish Soda Bread recipes and what I found was that they were all made with all-purpose bleached white flour, eggs for days, and refined sugar. So I did a little recipe enhancement to make this easy-to-make recipe a little more eco-friendly. Here’s what I came up with:

Irish Soda Bread

  • 1 1/2 cup All Purpose Bleached White Flour
  • 1 1/2 cup Whole Wheat Flour
  • 1 tbsp. Baking Powder
  • 1/6 cup (just do half of a third cup) Refined Sugar
  • 1/6 cup All Natural Unrefined Sugar
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 Egg, beaten
  • 2 cups Milk
  • 3 tbsp. Lemon Juice
  • 1/4 cup Butter (I recommend Vegan Margarine but I didn’t have any on hand)

Preheat oven to 325. Grease a 9×5 loaf pan.

Combine dry ingredients: flours, sugars, salt, baking powder, baking soda. In a a separate bowl, mix the egg, milk, and lemon juice. Combine dry and wet together. Then add the melted butter. Mix it all up and put it in the oven for about an hour or until a toothpick inserted in the center comes out clean. Voila.

ECO-BENEFITS

  1. Halving the refined sugar and bleached refined flour and making the other half whole wheat flour and unrefined sugar decreases your foodprint while still allowing for the same flavor.
  2. I didn’t have any buttermilk on hand, so rather than making an extra trip to the grocery store I improvised by mixing the milk with the lemon. It’s a great substitute that improvises an ingredient not commonly used with some you’ll probably have on hand. Less gas!
  3. Using one egg still allows for binding but cuts out some animal byproducts!
  4. Vegan margarine would’ve been another great way to cut out animal byproduct, however, it isn’t worth the extra gas to go to the store to get just that.