Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (12 page)
NUTRITIONAL INFORMATION
Calories 150; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 34.2g; Dietary Fiber 3.7g; Sugars 16.4g; Protein 3.0g
Maple MuffinsCalories 150; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 34.2g; Dietary Fiber 3.7g; Sugars 16.4g; Protein 3.0g
Serves 12
| These are my favorite muffins. They're kissed with pure maple syrup and use up leftover sweet potatoes or pumpkin puree. I like to serve them for breakfast on Thanksgiving morning and at brunch on New Year's Day.
| These are my favorite muffins. They're kissed with pure maple syrup and use up leftover sweet potatoes or pumpkin puree. I like to serve them for breakfast on Thanksgiving morning and at brunch on New Year's Day.
1
1
â
2
c whole-wheat pastry
flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
pinch of fine salt
1 c pure pumpkin or sweet
potato puree
1 c unsweetened
applesauce
3
â
4
c brown sugar
1
â
4
c pure maple syrup
1
â
2
c whole-wheat pastry
flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
pinch of fine salt
1 c pure pumpkin or sweet
potato puree
1 c unsweetened
applesauce
3
â
4
c brown sugar
1
â
4
c pure maple syrup
1. Preheat oven to 350°F. Grease or spray a muffin tin or paper liners, if using.
2. In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
3. Add pumpkin or sweet potato puree, applesauce, sugar, and maple syrup, then stir until just combined.
4. Spoon mixture into muffin cups
3
â
4
full.
3
â
4
full.
5. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer to a wire cooling rack.
NUTRITIONAL INFORMATION
Calories 102; Calories from Fat 3 ; Total Fat 0.3.g; Cholesterol 0mg; Total Carbohydrate 23.1g; Dietary Fiber 2.6g; Sugars 10.0g; Protein 1.8g
Banana BreadCalories 102; Calories from Fat 3 ; Total Fat 0.3.g; Cholesterol 0mg; Total Carbohydrate 23.1g; Dietary Fiber 2.6g; Sugars 10.0g; Protein 1.8g
Makes 1 loaf
| I don't like to throw words such as “awesome” around too lightly, but this banana bread is awesome! It's so delicious and moist you'll never believe it's made with whole wheat and has zero added fat!
| I don't like to throw words such as “awesome” around too lightly, but this banana bread is awesome! It's so delicious and moist you'll never believe it's made with whole wheat and has zero added fat!
1
â
4
c non-dairy milk
1
â
4
tsp lemon juice
4 or 5 spotted or browning bananas
1
â
2
c dark brown sugar
1
â
2
c raw sugar
1 tsp ground cinnamon
1
â
2
tsp ground nutmeg
2 c whole-wheat flour
1 tsp baking soda
1
â
2
tsp baking powder
1 tsp vanilla extract
2 tbsp pure maple syrup
â
4
c non-dairy milk
1
â
4
tsp lemon juice
4 or 5 spotted or browning bananas
1
â
2
c dark brown sugar
1
â
2
c raw sugar
1 tsp ground cinnamon
1
â
2
tsp ground nutmeg
2 c whole-wheat flour
1 tsp baking soda
1
â
2
tsp baking powder
1 tsp vanilla extract
2 tbsp pure maple syrup
1. Preheat oven to 350°F. Grease or spray a standard 8-inch loaf pan and set aside.
2. Whisk the non-dairy milk and lemon juice together until bubbly and set aside.
3. Cream bananas with sugars by hand using a spatula or in a food processoruntil smooth and creamy; set aside.
4. In a large bowl, whisk spices, flour, baking soda, and baking powder together.
5. Add milk-lemon juice and banana mixture, as well as all remaining ingredients, to the flour mixture and stir until just combined.
6. Pour into loaf pan, using a spatula to evenly distribute and smooth out the top.
7. Make a tent over the pan with a large piece of aluminum foil.
8. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
VARIATION
Super Awesome Banana Bread
Adding
1
â
4
tsp of almond extract plus 1 tsp of cherry extract takes this bread to a whole new level of awesomeness.
Adding1
â
4
tsp of almond extract plus 1 tsp of cherry extract takes this bread to a whole new level of awesomeness.
NUTRITIONAL INFORMATION
Calories 178; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 41.9g; Dietary Fiber 1.7g; Sugars 21.2g; Protein 2.7g
Calories 178; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 41.9g; Dietary Fiber 1.7g; Sugars 21.2g; Protein 2.7g
Serves 6
|
Pictured opposite
| This is my favorite cornbread recipe. It's quick and simpleâthe kind of recipe you can whip up at any time because you always have the ingredients on hand. It's also a complementary side dish to almost every meal and makes a great breakfast or snack.
|
Pictured opposite
| This is my favorite cornbread recipe. It's quick and simpleâthe kind of recipe you can whip up at any time because you always have the ingredients on hand. It's also a complementary side dish to almost every meal and makes a great breakfast or snack.
1 c cornmeal
1 c whole-wheat pastry
flour
1 tbsp baking powder
1
â
2
tsp fine salt
1 c non-dairy milk
1
â
4
c unsweetened
applesauce
1
â
4
c pure maple syrup
2 tbsp raw sugar (optional)
1 c whole-wheat pastry
flour
1 tbsp baking powder
1
â
2
tsp fine salt
1 c non-dairy milk
1
â
4
c unsweetened
applesauce
1
â
4
c pure maple syrup
2 tbsp raw sugar (optional)
1. Preheat oven to 400°F.
2. Whisk cornmeal, flour, baking powder, and salt together in a large bowl.
3. Add non-dairy milk, applesauce, maple syrup, and sugar, if using, on top.
4. Using a spatula, stir until just combined.
5. Pour batter into a greased or nonstick shallow 9-inch pie dish, cast-iron skillet, or a square casserole dish.
6. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
VARIATION
Lemony Cornbread
Mix in the zest of 1 lemon before baking.
Mix in the zest of 1 lemon before baking.CHEF'S NOTE:
For a more dense and corn-flavored bread, use 1
1
â
2
cups of cornmeal and
1
â
2
cup of flour. You can also add
1
â
2
cup of frozen corn kernels if you prefer.
For a more dense and corn-flavored bread, use 1
1
â
2
cups of cornmeal and
1
â
2
cup of flour. You can also add
1
â
2
cup of frozen corn kernels if you prefer.
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