Chocolate Oat Pudding & Banana
Please check out this recipe here
anges-kitchen-veggieart.weebly.com/sweet-things.html
I recently had a conversation with a lady, who was desperate because her kid refuses all veggies. So far there was no way for her to bring her kid to eat veggies. I thought about it and told her, hm, maybe try to bring some veggies into muffins or cup cakes. And said that, I had some muffins in my mind which are also perfect for my partners lunch-box.
I actually did't hear from that lady again. So I forgot about the muffins. Til my friend told me, she baked some muffins with veggies, because her hubby doesn't eat enough nutriens. My idea of baking some veggie muffins returned and here they are :-)
This was just the first test if it works, using veggies. And jepp, it works.
I have some other ideas, more savory.
But for the first veggie muffin, I am happy with the result. They are fluffy and moist. Delicous warm or room temperature. So really perfect for a lunch box.
Here is what I used to make 8 muffins:
2 cups selfraising flour, 1 tbsp baking powder, 1/4 cup dessicated oats, 1/4 cup sunflower oil, 1 splash olive oil, 200-250ml water, 1 tsp Massels beef style stock essence, 1 tsp curry powder (leave it if you don't like curry), 1 tsp dry oregano, 1 small zucchini - grated, 1 small carrot - grated, 1 small sweet corn on the cop - only the kernels, 1 bigger spring onion - sliced, 2 tbsp fresh chopped chives, seasalt for seasoning
Add the ingredients for the batter (everything except of the veggies) into a bowl and process to a batter. The batter will be a bit sticky --- the zucchini contains enough fluid to make the muffins moist, so do not use more water!
--- Add the grated veggies, mix well and add into muffin papers.
Preheat oven to 170C and bake for 30 - 40 min. Done --- enjoy
I actually did't hear from that lady again. So I forgot about the muffins. Til my friend told me, she baked some muffins with veggies, because her hubby doesn't eat enough nutriens. My idea of baking some veggie muffins returned and here they are :-)
This was just the first test if it works, using veggies. And jepp, it works.
I have some other ideas, more savory.
But for the first veggie muffin, I am happy with the result. They are fluffy and moist. Delicous warm or room temperature. So really perfect for a lunch box.
Here is what I used to make 8 muffins:
2 cups selfraising flour, 1 tbsp baking powder, 1/4 cup dessicated oats, 1/4 cup sunflower oil, 1 splash olive oil, 200-250ml water, 1 tsp Massels beef style stock essence, 1 tsp curry powder (leave it if you don't like curry), 1 tsp dry oregano, 1 small zucchini - grated, 1 small carrot - grated, 1 small sweet corn on the cop - only the kernels, 1 bigger spring onion - sliced, 2 tbsp fresh chopped chives, seasalt for seasoning
Add the ingredients for the batter (everything except of the veggies) into a bowl and process to a batter. The batter will be a bit sticky --- the zucchini contains enough fluid to make the muffins moist, so do not use more water!
--- Add the grated veggies, mix well and add into muffin papers.
Preheat oven to 170C and bake for 30 - 40 min. Done --- enjoy
I am just pretty excited about this new recipe I gave a go. I watched a short clip today. Someone made this bun cones and stuffed it, I think, with scrambled tofu. But I am not sure what the stuffing was, because I only watched how to make this cones. I liked that idea immediately and had to give it a go. I checked on the recipe, but there was no recipe for the bun cones. It just read --- bun cones. So I simply made the dough I always make, when I make some bread or buns. Unfortunately, in my excitement, I didn't wrote down the amounts of my ingredients --- so I only have an "approx" for you. What is important with the dough, use the "00" pastry and bread flour. The dough itself, don't overwork it. It should be more sticky and pretty soft. Use a bit of olive oil to cover your hands a bit, that helps a lot when you roll the "snakes" to not stick on your hands. Also use some extra flour for your working surface.
I stuffed my cones with some scrambled tofu. A great idea for your lunchbox! But you can stuff the bun cone with whatever you like. A mushroom-walnut pate is a great stuffing as well. Also give one of my recipes a go ---
"German Onion Mince" works great as well. Check on my other bread spreads --- I bet they work all for this great cones!
http://veggie-art.weebly.com/dips-and-spreads.html
I am very happy with the result. The cones are crisp from the outside and fluffy from the inside. Happy days!
Here are my ingredients to make approx 5 cones:
2-3 cups "00" pastry, pasta and bread flour, 150ml lukewarm water, 2 tbsp dry yeast, 1\2 tsp raw sugar, approx 3\4 tsp pink himalaya salt (grated), approx 5 tbsp olive oil, poppy seeds and nigella seeds for the topping and some soy milk to spread the cones before baking.
For the scrambled tofu I used 200g firm tofu - scrambled, 1 tsp black himalayan salt (Kala Namak), tumerik powder for the colour, 2 tbsp sunflower oil to mix it together, 2 stalks of spring onion, vegan Landjaeger (a German sausage), 1 red chili, fresh parsley - chopped, black pepper for seasoning, 1 tbsp Nuttelex sunflower margarine.
Preheat oven to 180C
Here is the clip I watched. To make the cones you need a sheet of paper and some alu foil.
http://tiphero.com/breakfast-bread-cones/
Some more lunch box ideas.
This time I baked an even more savory muffin. This is great for a second brekki or as a snack. Last week I had one in my bag, because I knew I will be hungry after my Pilates. This muffin was just the right thing after my workout.
I used for the vegan bacon, vegan Landjaeger. A German product you for sure should use when available.
If not, just use whatever vegan bacon substitute you like or, make your own. Cut firm tofu in small cubes and marinate with seasalt, smoked paprika and liquid smoke. Fry until slightly golden.
The ingredients to make 8 muffins are:
1 cup rye flour, 1 cup selfraising flower, 2 tbsp Atta flour, 3 tbsp dessicated oats, 2,5 tbsp baking powder, 3\4 cup grated carrot, 3\4 cup chopped leek, 1\2 cup sunflower oil, 3 tbsp olive oil, 1 Landjaeger - cut into small cubes (or whatever vegan bacon you like), 1 tbsp liquid stock essence from Massel (beef style), 250ml water, seasalt for seasoning, bio cheese cheddar style to top the muffins.
Heat a frying pan and fry the landjaeger or whatever vegan bacon until golden. Set aside.
Mix the flour, oats and baking poweder into a bowl, add the oil, stock and water and mix to a smooth batter. Add bacon, carrot and leek. Season with seasalt.
Preheat oven to 170C
Add the batter into muffin papers and top with the grated cheese. Of course you can use whatever vegan cheese you like.
Bake for 35 - 40 min. ENJOY :-)
This time I baked an even more savory muffin. This is great for a second brekki or as a snack. Last week I had one in my bag, because I knew I will be hungry after my Pilates. This muffin was just the right thing after my workout.
I used for the vegan bacon, vegan Landjaeger. A German product you for sure should use when available.
If not, just use whatever vegan bacon substitute you like or, make your own. Cut firm tofu in small cubes and marinate with seasalt, smoked paprika and liquid smoke. Fry until slightly golden.
The ingredients to make 8 muffins are:
1 cup rye flour, 1 cup selfraising flower, 2 tbsp Atta flour, 3 tbsp dessicated oats, 2,5 tbsp baking powder, 3\4 cup grated carrot, 3\4 cup chopped leek, 1\2 cup sunflower oil, 3 tbsp olive oil, 1 Landjaeger - cut into small cubes (or whatever vegan bacon you like), 1 tbsp liquid stock essence from Massel (beef style), 250ml water, seasalt for seasoning, bio cheese cheddar style to top the muffins.
Heat a frying pan and fry the landjaeger or whatever vegan bacon until golden. Set aside.
Mix the flour, oats and baking poweder into a bowl, add the oil, stock and water and mix to a smooth batter. Add bacon, carrot and leek. Season with seasalt.
Preheat oven to 170C
Add the batter into muffin papers and top with the grated cheese. Of course you can use whatever vegan cheese you like.
Bake for 35 - 40 min. ENJOY :-)