I’m a comfort food gal. Food that warms my body and soul is always at the top of my list.  Not that I don’t love salads (and goodness knows I NEED to eat more salad!) but, when I think about family and friends and breaking bread, I think of comforting dishes that are easy to share.  Especially in winter, and man has it been a long winter. January felt like it was 734 days long and February has been one of the coldest and snowiest on record here in Toronto.  And while I’m kinda done with all this icy white stuff, I am loving the excuse to keep making all kinds of warm, comforting dishes.

Chicken Pot Pie is probably at the top of most peoples’ comfort food list.  I mean, what’s not to love? Flaky crust, rich and creamy sauce, potatoes…its like a bowl full of hugs.  

Vegan chick’n pot pie is all of the above times 10.  In the almost 8 years we’ve been vegan, I’ve tested more pot pie variations than I can count, and used just about all the possible vegan proteins.  While chickpeas and tempeh are the cleanest and healthiest options, I didn’t feel like I was eating a “chicken” pot pie.  Tofu hit that mark but tofu is kind of bland.  And we eat so many other tofu dishes, I wanted something different.  So I opted for vegan “chick’n” strips. Both Gardein and Beyond Meat make excellent versions that work really well in this dish. 
I recommend the Gardein brand mostly because it’s so readily available.

Whatever your preference for protein, the filling for this dish is absolutely luscious.  We add mushrooms to ours because I have one child who is a mushroom fanatic (the only way we could get her to try new dishes was by putting mushrooms in them), and because I’m a sucker for tradition, peas and carrots and corn.  But you could easily switch up the veggies to include your favorites.  

What truly makes the difference in this pie is the scratch-made crust.  Don’t get me wrong here, I love a good pre-made crust, and it saves SO. MUCH. TIME.  But if you have the time and desire, there’s nothing like a flaky, buttery homemade crust.  My no-fail vegan pie crust is super simple and comes together in the time it takes to make the filling.

So, while it’s still cold out, and while carbs and sweat pants are socially acceptable, I’ll be tucked away in my warm kitchen, eating pot pie.  Maybe I’ll serve a salad on the side, because – supposedly – summer is coming!

Homestyle Chick’n Pot Pie

Ingredients:
Single Crust:
(For a double crust – top and bottom, double this recipe)
1 ½ cups all purpose flour
½ tsp salt
½ cup cold butter 
4-t tsp cold waterFilling:
2-3 medium yukon gold potatoes, cut in small cubes
2 tbsp olive oil
1 medium onion, diced
4 cremini mushrooms, stems removed, tops sliced
1 large carrot, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
1 225 gram package vegan chicken strips, defrosted and largely diced
2 tbsp vegetarian chicken soup base or 1 vegan chicken bouillon cube
2 tbsp all purpose flour
1 ½ cups vegetable broth
½ cup canned or frozen peas (optional)
½ cup canned or frozen corn (optional)
1 tbsp melted vegan butter

Directions:
Make a single crust (top crust only):

In a large bowl, combine flour and salt.  Using a pastry cutter (or two knives), cut butter into flour until the mix resembles coarse cornmeal.  

Add cold water, 2 tsp at a time; using your hands, mix until dough comes together. If dough is too dry, add more water, 1 tsp at a time, until dough is set.  

Form dough into a ball and turn out onto plastic wrap.  Flatten slightly to form a disc; cover in plastic wrap and chill for minimum 30 minutes.

OR

Make a double crust (top and bottom crust):
In a large bowl, combine flour and salt.  Using a pastry cutter (or two knives), cut butter into flour until the mix resembles coarse cornmeal.  

Add cold water, 4 tsp at a time; using your hands, mix until dough comes together. If dough is too dry, add more water, 2 tsp at a time, until dough is set.  

Form dough into a ball and cut in half. Turn out each half onto its own sheet of plastic wrap.  Flatten each slightly to form discs; cover in plastic wrap and chill for minimum 30 minutes.

Make the filling:
In a large pot, bring 4L of water to a boil and par-boil potatoes until just barely fork tender.  Drain and set aside.

In a deep skillet, heat olive oil on medium high heat.  Add onions and saute until just translucent, about 5 minutes. Add mushrooms, carrot and celery and saute until soft and golden, about 8-10 minutes.  Add garlic and cook for 30 seconds.

Add chicken strips and vegetarian chicken soup base (or bouillon cube).  Cook until warmed through and soup base/bouillon is dissolved and mixed through.  Add flour and cook for 2 minutes, stirring constantly, until all flour is cooked out.

Stir in vegetable broth.  Cook, stirring constantly, until a thick sauce forms. Add peas and/or corn (if using). Remove from heat and set aside.

Bake the Bottom Crust:
Preheat oven to 375F.

On a well-floured surface, roll out one disc of pie dough to approx ¼ inch thick.  Roll the dough back onto the rolling pin and use it to transfer dough to pie dish. Press dough down gently into dish and up along the sides.  Trim any excess edges. Use a fork to poke holes in the bottom and sides of dough (or use dry bean weights) and bake for 10 minutes. Remove from oven.

Assemble the Pie:
Scoop filling into pie dish with baked bottom crust and spread evenly.  Repeat step above with remaining disc of pie dough to create top crust. Gently place crust on top of pie; trim off excess dough and using your fingers or a fork, crimp edges all around the pie.  Cut an “x” in the middle of the crust; brush top crust with melted butter. Bake at 375F for 20 minutes or until crust is golden. Let rest for 10 minutes before serving.


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I a​dded a few new goodies to my collection of #vintage cookbooks today.

​People often ask me why I have kept – and continue to buy non-vegan cookbooks for my collection now that I eat only plant-based foods. I have several reasons, one of the most important being that I am a lover of storytelling. All types of storytelling.

All cookbooks tell a story.  Vintage cookbooks teach us about history.  So much of our lives revolve around food; and food has played a great role in the history of our society.  I’m fascinated by the changes in cooking styles over the decades; in food trends and in culinary growth. For instance, The Fannie Farmer cookbook is the very first cookbook in the USA to ever use standardized measurements, and was a trailblazer for cookbooks to come. It was first written in 1896 and is still iconic to this day.
(Fannie herself is an amazing study in women in history, btw…) So while most of that book has recipes I’ll never make, its hallowed pages mark a moment in history – one that had a significant impact in my culinary journey. 

Cookbooks written by journalistic publications offer great glimpses into food trends of days past.  The NYT and Good Housekeeping books pictured here are from the 1950s and 60s and offer a great slice of post world war 2/baby boom Americana, which appeal to my love of 20th century North American history. 

I learned to read at age three – and have been devouring books ever since.  I hold university degrees in both English Literature and Communications, and have spent most of my life in a career that focuses on both reading and writing. So I guess you could say I’ve had a life-long love affair with the written word.

But all that literary stuff aside, I’m a cook.  I have a passion for technique and trial and for chefs and cookbook authors and their personalities. Ina Garten, Jamie Oliver, Julia Child…they are legends to me. They have taught me, inspired me, and while most of their recipes use ingredients I won’t, their approach is universal: they cook good food. And that approach applies to a vegan world as much as an omnivore’s. 
​My greatest personal cooking successes are omnivore dishes I’ve transformed into just-as-good (or even better) vegan ones. I didn’t give up meat or dairy because I didn’t like the taste of it; I gave it up because of how unhealthy it is for my body.  Would I love a good buffalo chicken wing right now? Heck yeah.  But I don’t want to eat a chicken. It’s not healthy for me, and definitely not fair to the chicken.  But if Guy Fieri has a kick-ass wing sauce recipe, why wouldn’t I want to use it on a cauliflower or seitan “wing?”

So as long as good cooks inspire me with great tasting food, I’ll continue to collect their books, and rise to the challenge of “anything you can make, I can make vegan!”

What’s the secret to insanely rich, chewy and ooey-gooey {vegan} chocolate fudge brownies? Aquafaba.  If you’re unfamiliar, aquafaba (or water-bean) is the viscous brine that canned chickpeas are cooked and packed in.  Aquafaba so closely mimics the properties of an egg white that it is an ideal substitute for eggs in baking – especially in marshmallows and meringues as it whips up glossy and fluffy – just like an egg.

In it’s unwhipped form, it makes a great substitute for eggs in dense, rich dishes like these chewy, fudgy brownies.  This recipe was my standard pre-vegan brownie recipe: I simply substituted 3 tbsp of chickpea brine for each egg when baking these beauties for a deep, dark chocolatey treat.

So stop pouring that liquid gold down the drain and start baking!

Chewy Chocolate Fudge Brownies

Ingredients:

3/4 cup flour

1/4 tsp each baking soda and salt

1/3 cup vegan butter

3/4 cup sugar

2 tbsp water

6 tbsp chick pea brine,divided

1 tsp vanilla

12oz semi sweet or dark chocolate chips

Directions:

Preheat oven to 325°F.  Line a 9″ square baking pan with parchment or grease well.

1. In a bowl, combine flour, baking soda and salt. Set aside.

2. In a saucepan over medium high heat, bring butter, sugar and water to a boil, stirring occasionally. Remove from heat and stir in chocolate chips.

3. Whisk in half the chickpea brine until thoroughly combined. Then whisk in vanilla and remaining brine.

4.. Add flour mixture to chocolate mix and stir until combined. Scrape into prepared pan and smooth top.

5. Bake for 35-40 min until top is set but brownie juggles slightly when shaken. Allow to cool completely (about 45 minutes to an hour). Remove from pan and cut into squares and enjoy!

NOTE: The brownies will look undone when they first come out of the oven. Resist the urge to bake them longer – this will only dry the edges out and make them hard. The chickpea brine sets differently than an egg. As the brownies cool they take on the rich chewiness of traditional (non-vegan) brownies


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I’m eating this soup for breakfast today.  I’m not kidding.  

It’s Monday, and it’s raining. (Welcome to November in Toronto), and I spent my early morning running the kids to school, grocery shopping, and hauling out garbage bins under a blustery mist of rain, and I’m chilled to the bone.  

While I waited for my tea to steep (and organized the fridge), I remembered I had bought chopped butternut squash and some leeks the other day, and I needed to use them up.  I’ve been working on a perfect butternut squash soup for my cookbook for a while now, and wanted to test drive what (I hoped) would be the final version.   I think it hit the spot, but I’ll let you decide.

I meant to eat “breakfast food” while I was cooking it, but a flurry of activity (and lack of counter space) kept me from my morning bagel, and suddenly I was starving.  Fortunately for me, this steaming pot of golden soup, with it’s warm smells of cinnamon, nutmeg and chili flakes wafting into the air, was ready.  Lucky me!

What I love about this soup is that it’s super-easy to make (because the squash roasts in the time it takes to prep and saute the remaining ingredients), and because it’s a pureed soup – so there’s no need to worry about fancy knife skills and perfectly diced veggies.  Rough, large chops are totally fine here.  It’s ready in less than an hour and is a great fall/winter staple.

Roasted Butternut Squash and Leek Soup

Ingredients:

8 cups of butternut squash, cubed
1 leek, root and top discarded, and sliced into rounds
1 large onion, chopped
2 garlic cloves, sliced
4 tbsp olive oil, divided in half
1 vegan chicken bouillon cube
1 cup water
4 cups vegetable broth
1/2 tsp each: ground cinnamon, paprika, crushed chili flakes*
1/4 tsp ground nutmeg
1 cup coconut milk
salt and pepper to taste

*you can adjust the chili based on your preference for heat.  This amount gives it a warm heat without being too spicy – but enough to know it’s there.

Directions:

Preheat oven to 400F and line a baking sheet with parchment paper or silpat.

​Toss butternut squash with 2 tbsp olive oil and salt/pepper in a large bowl.  Arrange on a single layer on a baking sheet and roast for 20-25 minutes until tender but not mushy.

Soak leeks in a bowl of cold water for 5 minutes to loosen sand or dirt.  Strain by removing leeks with a slotted spoon, leaving the water in the original bowl.  (Don’t strain leeks the way you drain pasta, otherwise you’ll just pour all the dirt and sand back on to them.)

In a large pot, heat remaining 2 tbsp of olive oil on medium-high heat, until shimmering.  Add onions and cook until soft and translucent, about 7 minutes.  Add leeks and garlic and cook for an additional 10 minutes until leeks are soft and wilted.

Add bouillon cube, water, vegetable broth, roasted squash and spices.  Stir well to combine, and bring to a boil.  Immediately reduce heat to medium and simmer for 10 minutes.  

Add 1 cup of coconut milk and cook for 2 minutes.  Remove from heat and puree using an immersion blender (or transfer to a blender in small amounts). Adjust salt and pepper and serve.


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This is THE spinach dip you need in your life.  Game day, girls night, holidays, Tuesdays…any reason is good enough to make this dip. It is the most spectacular dip.  Creamy and crunchy, salty, savory, and yet slightly sweet. It hits all the notes. But don’t just take my word for it, I shared it with a friend and her exact words were:  “I’d hit on that dip if I saw it at a bar.”

I think that just about speaks for itself.

The key to this dip is lots of garlic – I mean LOTS of garlic; and my homemade smoked maple tofu bacon.  The smoky sweetness of the “bacon” adds such tremendous flavor and some great texture too. Of course, you can always use a pre-made vegan bacon if that’s easier, or what you have on hand, but I really think you should try this maple smoked tofu bacon recipe – it’s like bacon candy!    

Garlicky Spinach & Bacon Dip

Ingredients:

¾ cup mayonnaise

1 ½ cups vegan sour cream

4 garlic cloves, minced

1 tsp kosher salt

½ tsp black pepper

½ tsp paprika

½ tsp onion powder

2 tsp tamari or dark soy sauce

1 tsp freshly squeezed lemon juice

1 10oz pkg frozen spinach, thawed and all water squeezed out

8 pieces tofu bacon, diced

1 8oz can water chestnuts, drained and chopped

8 stalks green onion, diced

Directions:

In a large bowl, combine mayonnaise, sour cream, garlic, salt, pepper, paprika, onion powder, tamari and lemon juice. Whisk until well mixed.

Add in tofu bacon, green onions, spinach and water chestnuts.  Stir to combine.

Chill for minimum 30 minutes to allow flavours to mix, then serve with tortilla chips, crackers, pita or flatbreads.

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When I was a (really little) kid, there was this restaurant my Dad used to take me to downtown (on McCaul Street in the Village by the Grange, for those who know the area).  It was called Ginsburg and Wong, and it was my first introduction to ‘fusion’ food. Well, not so much fusion in the sense that we know it today, but fusion in that it served two totally different styles of food – both of which were my favourite – old-fashioned Jewish Deli, and Chinese food.

Seriously, you could order a lean corned beef sandwich AND sweet and sour chicken balls at the same time.  To six-year-old me, this was brilliant. In some way, it probably led to my current love of taking everyday favourite foods and giving them an international twist.

Ginsburg and Wong hasn’t been around for a very long time, and even if it were there now, grown up, vegan me wouldn’t have much interest in it, but tonight’s dinner reminded me how much fun it is to mix cuisines and create something wonderful.  Like my Asian-inspired “chicken” noodle soup. 

My littlest one has been sick all week, and hasn’t has much of an appetite, but bow-tie pasta and clear soup are two things she will almost never turn down.  And with the weather being what it is (hello Fall in Canada), soup is pretty much on everyone’s mind lately. When I was sick as a kid, Lipton’s chicken noodle soup was my go-to comfort food.  That bright yellow broth and slurpy noodles…it was like a hug in a bowl. 

An acquaintance recently introduced me to the vegetarian chicken soup base at Bulk Barn (which is 100% accidentally vegan!) and it’s been my number one soup and flavour base ever since.  So off I went to make her some vegan ‘chicken’ soup. But I also had some mushrooms, green onions, smoked tofu and ginger lingering in the fridge that needed to be used up. So I grabbed a little soy sauce, hoisin and sriracha and BOOM! Asian ‘chicken soup was born.

It’s like the hugs of my childhood, with a spicy, rich twist.  

Quick and Easy Asian Chicken Noodle Soup

Ingredients:

1 package of pasta/noodles, cooked according to package directions
6 cups water
⅓ cup vegetarian chicken soup base (or two cubes of vegan chicken bouillon)
2 tbsp olive oil
½ large onion, diced
1 thumb ginger, grated
2 cloves garlic, minced
3 green onions, chopped
1 cup mushrooms, sliced
1 tsp soy sauce
2 tbsp vegetarian hoisin sauce 
Sriracha to taste
½ block of smoked tofu, sliced into strips


Directions:

Cook pasta according to package directions and set aside.

In a large soup pot, heat oil on medium-high heat until shimmering.  Add white onion and saute for 5-7 minutes until soft and slightly translucent.  Add mushrooms and continue to saute until mushrooms are lightly browned and soft.  Add green onion, garlic, ginger and simmer and additional 3 minutes. 

Add water, veg soup base, soy sauce, hoisin sauce and sriracha. Stir to combine.  Bring to a boil; reduce heat and simmer for 7-10 minutes. Add pasta and smoked tofu to pot. Adjust heat level (sriracha) and seasoning (soy or hoisin sauce) to taste. Serve immediately.  

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I’m going to start this post by saying no – I’m not producing these again.  It was fun while it lasted, but I no longer produce food in mass quantities for sale. That being said, a good friend of mine is slowly testing out plant-based food options and asked me if there way any way I would “pretty please” make him some of these patties.

It’s been about a year or so since I last made these – long enough for the “twitch” to wear off, so I actually gave it some thought.  I mean, when a life-long meat eater comes to you and asks you to make a plant-based version of one of his staple snacks, how do you say no?  Plus, I knew that my nine year old would be insanely thrilled to hear mommy made these again (and even more thrilled when she saw one in her school lunch the next day).

So I cleared my afternoon, pulled out the rolling pin, and got to work. I actually found it enjoyable, and a bit therapeutic.  Especially the dough part. I’ve always said there is something so calming and relaxing about rolling out dough. It’s one of the main reasons I’m so in love with baking (I’ve been a baker way longer than I’ve been a cook!)

Of course, it’s easy to feel this way when you’re making one batch.  Producing them by the thousands – by hand? Not so much. So seeing as this batch was a once-in-a-really-long-time kind of thing, I thought I’d share my recipe so everyone can make them whenever they want too. It’s a pretty simple undertaking, I promise! And if you feel inclined to double (or triple) your batch – these patties freeze absolutely beautifully!

So here it is, the official Mama Vegan #NotBeef Patty recipe.  Enjoy!

Vegan Jamaican “Beef” Patties

Ingredients:

Dough:
3 Cups all purpose flour
½ tsp salt
2 tbsp yellow curry powder
1 tsp ground tumeric
1 cup vegan margarine, cold
¾ cup cold water
1 tbsp white vinegar

Filling:

1x 350g package of veggie beef crumble
½ large onion, diced
2 tbsp olive oil
Scotch bonnet sauce to taste (I start with a ¼ tsp and go from there)
2 cloves garlic, minced
1 cup mushroom broth (you can use vegetable broth but mushroom broth gives it a deeper, beef-like flavour)
1 ½ tbsp vegan worcestershire sauce (if you don’t have any you can use dark soy or tamari)
2 tsp hoisin sauce
1 tsp onion powder
1 tbsp yellow curry powder
¼ tsp each ground cinnamon and nutmeg
½ cup panko breadcrumbs
½ tsp ground thyme

Directions:

Combine all dough ingredients in a food processor and pulse until dough is formed. Turn out onto plastic wrap and roll into a disc.  Wrap dough up and chill in the refrigerator for at least one hour.

In a deep pan, heat oil on med-high heat until shimmering.  Add onions and saute until golden, about 10 minutes. Add garlic and saute 30 seconds.  Add veggie crumble and cook for 5 minutes, allowing crumble to heat thoroughly and to blend with onions.

Add all remaining ingredients to pan, stir to combine and simmer for 5-7 minutes until most of the liquid has cooked out.  Set aside to cool.

Break off ¼ of the dough and roll out between two sheets of wax paper.  (Do not roll dough directly on counter as it will leave yellow stains from the curry powder.)   Roll the dough until it’s ¼ inch thick. Using a large cereal bowl (or any other round shape), cut out rounds.  

Place 1 ½ tsp of filling in the centre of the dough and spread out in a line slightly.  Fold over one half of the dough to form a semicircle. Press down to seal and crimp edges with a fork.  Repeat with all remaining dough.

Arrange on a lined baking sheet and bake for 25-30 minutes at 375F.  Cool slightly and enjoy!

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Let’s be honest here, eggs are a hard thing to replace. And whenever I’m asked “what’s the thing you miss most now that you’re vegan?”, my answer is almost always eggs.

They were always an easy go-to dish, and incredibly versatile.  But, knowing what I do about them, I prefer to let them be chicks, and find plant-based ways to satisfy that craving. 

It’s taken me a really long time to find a tofu scramble recipe that I deemed worthy of sharing.  Hubby and I are very particular about scrambles, and creating one that had all the elements of a traditional scramble took a lot of time and effort (and tasting!)

Most importantly, I wanted a scramble recipe that could be made using every day pantry ingredients. No searching for overpriced, egg substitutes or exotic spices.  Just simple, clean ingredients that will create the perfect eggless-yet-eggy base for breakfast (or dinner…)

What I love best about this recipe is that it’s so adaptable.  The base is the same, but you can load it up with whatever fillings you prefer.  And you can use the filling in a number of ways too (hello quiche!)

So, grab your choice of veggies, plant-based meats, and cheese alternatives and get scrambling!

Ultimate Tofu Scramble

This is our current favorite, but you can swap out our veggies for your faves, and/or add vegan cheeses and faux meats too!

Ingredients:

1 block extra firm organic tofu, crumbled.
1 medium onion, diced
2 cloves garlic, minced
2 tbsp soy sauce or tamari
4 tbsp veg broth for sauteeing (or 2 tbsp olive oil if you prefer)
1 cup sliced mushrooms
1 cup grape tomatoes, halved
1 cup baby spinach
1/4 cup nutritional yeast
1/2 tsp  tumeric
salt and pepper to taste

Directions:

In a deep pan, heat veg broth or oil on med high heat.  Add onions and mushrooms and saute for 5 min until translucent.  Add garlic and saute an additional 2 min.  Add in spinach and tomatoes (or whichever veg you prefer) and saute until soft or wilted.  Add soy sauce and stir to combine.

Add tofu to the pan, along with nutritional yeast and tumeric.  Mix well to combine and cook for approx 5 min to warm through. (If the scramble is a bit dry, add more veg broth or water – 2 tbsp at a time – to make it more egg like.)
Season with salt and pepper.  Add vegan shredded cheese if using and stir until melted.  

Serve immediately, or use as a filling for wraps, quiche, etc.

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Happy first day of Autumn!

I’m celebrating it with a sick kiddo this weekend. So, to cheer her up, we decided to play around with these new Pumpkin Spice Cheerios and make a new cereal bar treat!

Regular Cheerios are a go-to cereal in our house. They are vegan (obviously), low in sugar, and fun to eat. Every once in a while, Cheerios releases a specialty flavor that is also accidentally vegan, and when that happens we get very excited! Pumpkin Spice is the newest of those flavors (Chocolate Peanut Butter and Apple Cinnamon are two others).

Since we just happened to have a bag of Dandies vegan marshmallows kicking around, we decided that a fun cereal treat was in order.

They definitely brought a smile to some little faces around here today. (They may even make it into a lunchbox treat this week – assuming they last the weekend!)

Pumpkin Spice Cheerio Cereal Bar Treats

Ingredients:

3 tbsp vegan margarine

1 283g bag of Dandies vegan marshmallows

1 306g box of Pumpkin Spice Cheerios

Directions:

Line a 9×9 baking dish with parchment paper, leaving an edge hanging over each side.

In a large pot on medium-high heat, melt margarine and marshmallows until soft and gooey.

Remove from heat; stir in entire box of Pumpkin Spice Cheerios until fully combined with marshmallows. Press firmly into lined baking dish, evening out the top and corners. Chill in the fridge for at least one hour. Remove from dish and cut into squares.

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TGIF!

For my kids, this means super-special treat day in their lunch.  I usually try to keep sweet treats to a minimum during the school week, but on Fridays, the kids get an extra yummy treat in their lunch.  And they look forward to it all week!

Of course, extra special doesn’t have to mean extra sugary too. Last night we made these delicious, gluten and refined sugar free cinnamon sweet potato muffins, and the girls practically begged for them as their Friday treat. (They gave up potentially getting cookies or chocolate pudding for these!) And they were super-easy to make too.

Cinnamon Sweet Potato Muffins (gluten free, refined sugar free)

Ingredients:

1 medium sweet potato, roasted (or microwaved) until soft and cooled.

3 flax eggs (3 tbsp ground flax mixed with 1/2 cup hot water and steeped for 10 min)

3/4 cup coconut milk

2 tbsp olive oil

1 /2 cup pure maple syrup

1 cup brown rice flour

1/4 cup coconut flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground tumeric

1/4 tsp ground nutmeg 
 

Directions:

Scoop out flesh from sweet potato and place in medium bowl with flax eggs, cocounut milk, oil and maple syrup.  Whisk to combine.

In a large bowl, combine all dry ingredients.  Add wet mixture to dry and stir to combine.  Batter will be a bit dry. If it’s too dry to stick together, add more coconut milk – 1 tbsp at a time – until batter comes together.

Drop equal amounts into a lined muffin tray (fill each one about 3/4 full) and bake at 400°F for 30 min.


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