Apple Crisp Muffins

Adapted from: http://allrecipes.com/recipe/216021/apple-crisp-cups/…

*Please consider reading what kid-friendly corner has to offer because Living Better Cafe Presents...Coffee Talk cares so much about you!
Living Better Cafe wants to welcome you to, Go Vegan were every Saturday of the week there will be a Vegan recipe post.
Today Living Better Cafe is coming to you with this wholesome Vegan recipe.

Apple Crisp Muffins

Why if you enjoy the taste of Apple Crisp, Living Better Cafe knows, will you enjoy this spin on Apple Crisp.

Serves: 12

3/4 c. Macintosh apples, peeled, cored and chopped
1 Tbsp. water
1 1/2 tsp. Stevia
1/8 tsp. Ground cinnamon
1/2 c. all-purpose flour (you can also use gluten-free flour. Especially, if your child is sensitive to gluten)
1/2 c. rolled oats (you can also use gluten-free oats)
1/4 c. and 2 Tbsp. Brown sugar
1/4 tsp. Ground cinnamon
1/4 c. and 2 Tbsp. Margarine (you can find Vegan Margarine, if you are Vegan/Vegetarian)

Directions:

1. Preheat oven to 350 degrees F. Spray muffin tin with non-stick cooking spray.

2. Mix together apples, water, white sugar, and 1/4 tsp of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from the heat.

3 .Blend together flour, oats, brown sugar, 1 tsp. of cinnamon in a large bowl; cutting the margarine into the flour mixture with a pastry cutter, or fork until the mixture looks like coarse crumbs. Place a heaping Tbsp. of the crust mixture into the muffin cups, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Making the crust go all the way to the top of the muffin cup, and patch up any holes with more crust mixture. you will have leftover crust mixture. Place about 2 tsp of apple filling in the crust. Sprinkle about 1 tsp of the remaining crust mixture on the filling.

4. Bake in the oven until golden brown, for 15 to 20 minutes, or until tooth pick has been inserted comes out clean.

5. Optional- After the muffins have been removed from the oven. sprinkle lightly with a dusting of cinnamon sugar.

Everything monkey bread

Adapted from: All new cookbook for Diabetics & their families.

If you love Everything bagels, I bet you would go Banana's for this recipe.

Serves: 1 loaf (16 slices)

1 pkg. dry yeast
1 c. warm water (105 to 115 degree)
3 c. all purpose flour, divided
1 tsp. Himalayan salt
1 Tbsp. Margarine, Melted
1 clove garlic, minced
1 tsp. fresh parsley
1 tsp. poppy seed
1 tsp. dried onion
1/8 tsp. pepper

Directions:

1. Dissolve yeast in warm water in a large bowl; an allow to stand for about 5 minutes.

2. Blend together 1 1/2 c. flour and salt, adding to the yeast mixture, stirring well. Gradually stir in remaining 1 1/2 c. flour to make dough stiff.

3. Turn dough out onto a lightly floured surface;cover and allow to rest for 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic. Place dough in a bowl coated with non-stick cooking spray, turning to grease top. cover and let rise in a warm place, free from drafts. 1 hour or until dough doubles in size.

4. Combine margarine,garlic, parsley, poppy seeds, dried onions, and pepper. Stirring well. Roll dough into 1 1/2- in size balls, and dip each into the margarine mixture. Layer balls of dough in a 10-in ring mold. ( Following step 3, on keeping away from draft) Bake at 375 for 25 to 30 minutes. Allow to cool in pan for 5 minutes; before serving.

Fudge Brownie Bread

Inspired by: Brownies

Note: Picture will be coming soon

If you love brownies, you will definitely love making brownies into bread.

Serves: Varies

1 box of Brownie mix
1 (11 oz.) Jar Fudge sauce
3 lg. eggs
1/3 c. vegetable oil

Directions:

1. In a medium-sized mixing bowl. Combine brownie mix, Eggs, Fudge and oil. Blend until fully incorporated. - (mixture should be smooth)

2. Pour into a well greased loaf pan, about 3/4 half way. Baking at a 350 degree oven for 45 minutes, or until cooked completely through. Check by sticking a tooth pick in the center, if it comes out clean. Fudge Brownie Bread is done.

3. Remove from the oven and allow to cool, before slicing. Once completely cooled slice and serve with whatever you want.

Apple Pie filled muffins

Start your morning off with a sweet tasting of Apples and Cinnamon. And a cup of Orange juice.

Serves: 12

1 can (21 oz.) Apple Pie Filling
1 c. Coconut Sugar
2 Eggs
1 tsp. Vanilla extract
2 c. All-purpose Flour
1 tsp. Cinnamon
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp.Course Himalayan salt
1 c. Craisins

Topping:

1/2 c. Organic brown Sugar
3 Tbsp. Coconut Sugar
1/4 c. Margarine
3 Tbsp. all - purpose flour
1 tsp. Cinnamon
Lemon zest


Directions:

1. Pre heat oven to 350.

2. In a large-sized mixing bowl place apple filling, and mix with electric mixer to separate apple pieces.

3. Add in all the other ingredients and fill muffin tins about 2/3 full.

4. Top with each muffin with crumble topping and bake for 15-20 minutes in 350 oven.

Chocolate chip Banana Bread

Serves: Makes 1 loaf

3-4 Ripe banana's, smashed
1 c. Semi-sweet chocolate chip
1 1/2 c. All-Purpose Flour
1/3 c. Margarine, melted
1 c. Pure cane sugar (you can easily reduce it if needed)
1 Egg, beaten
1 tsp. Baking soda
Pinch of Himalayan salt

Directions:

1. Preheat the oven to 350. Using a wooden spoon, blend together Margarine and smashed bananas. Into a large glass mixing bowl.

2. Blend together sugar, eggs, vanilla, chocolate chips. Sprinkle the baking soda and salt over the mixture and mix in the flour at the last, pour mixture into a greased 4x8 loaf pan.

3. Bake for 1 hour cool on a rack. remove from the pan and slice to serve.

Zucchini- bacon cheese bread

Move over regular breakfast bread there's a new bread in town.

Serves: Makes 2 loaves

3 c. All -purpose flour
1 tsp. Course Himalayan Salt
1 tsp. Baking soda
1 1/2 tsp. Ground Cinnamon
1/2 tsp. Baking powder
3 eggs, beaten
2 c. Pure cane sugar
2 tsp. Vanilla extract
1 c. Vegetable oil
3 c. Grated Zucchini
2 c. Grated cheese (cheese of your choice)
1 lb. bacon, crisp fried, crumbled*(Use vegetarian Bacon if you're vegetarian)

Directions:

1. Preheat oven to 350.

2. Cook bacon in skillet until light brown; drain

3. Combine flour, salt, baking soda, cinnamon and baking powder together. Combine eggs, sugar, vanilla and oil in mixer bowl; mixing until smooth.

4. Stir in zucchini and crumbled bacon. Add the dry ingredients, mix well. Fold in grated cheese. Spread batter in two well greased and floured 5 x 9 in loaf pans.

5. Bake for 50 to 60 minutes or until loaf test done. (Hint: using a toothpick inserted into the center, if comes out clean "DONE"). Remove to cooling rack to cool. Cut and serve.

Oatmeal-Cranberry Muffins

These muffins are another holiday favorite to display for this holiday season. The taste will have you and you're guest coming back for more.

serves: 1 dozen

1 c. plus 2 Tbsp. all purpose flour* gluten free flour
6 oz. uncooked regular oats
2 Tbsp. sugar * Sugar substitute
1/2 tsp. course Himalayan Salt
1 c. milk * (Almond, Rice, Soy)
1 egg
1/4 c. vegetable oil
1 c.fresh cranberry
1 Tbsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
non-stick cooking spray

Directions:

1. Blend together flour, oats, baking powder, sugar, salt into a medium size glass bowl; build a well in the center of the mixture.

2. Blend together milk,egg, and oil; add to the dry mixture, stirring just until moistened. Gently fold in cranberry.

3. coat muffin pan with cooking spray, spoon batter into pan filling 2/3 full. Sprinkle cinnamon, nutmeg over muffins, and bake at 425 for 20 to 25 minutes or until lightly browned.

Note:
When using sugar substitute the measurement are different, then the actual measurements.

Tropical coconut breakfast bread

Adapted from: http://www.food.com/recipe/tropical-coconut-bread-29185

Serves: 8 slices per loaf

3 c. all purpose flour
2 tsp. Coconut extract
1 c. Shredded coconut
1 c. Vegetable oil
1 c. Buttermilk
4 Eggs, slightly beaten
1 c. Raisins
1 c. Crushed pineapple, drained
1 c. Dried golden delicious apples
1 tsp. Himalayan salt
2 c. Granulated sugar
1/2 tsp. Baking soda
2 tsp. Baking powder
1- 2 Tbsp. Chia seeds
Directions:
1. Preheat oven to 325. Greasing and flouring both (2) 9 1/2" x 5 1/2" loaf pan.
2. Using a wooden spoon and stir by hand.
In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; blend well.
3. In a large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; blend well. Alternating add flour mixture and buttermilk to sugar mixture and stir only until moist.
4. Stir in shredded coconut, crushed pineapples, Raisins, Chia seeds. Pour the batter into two prepared loaf pans, placing on the middle rack and bake for about 1 hour.
~Health Benefit
Chia seeds are very high in Omega-3 fatty acids.
Which contain more Omega-3s than salmon along.
These tiny black and white edible seeds are great energy booster. As chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and as well calcium. What do they taste like? They have a mild, nutty flavor. You can often sprinkle them on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. These little seeds have a very beneficial need to our health, as their counterpart Flaxseeds.

coconut cherry cookies

Adapted from: http://www.raleys.com/www/
recipe;jsessionid=3DDDCEC561150ECB1FE5190F19DFCD9E?recipeid=1005864&themeid= )

* Substitute

Serves: 3 dozen

1 Box yellow or white cake mix * (gluten free)
2 c. shredded coconut, plus additional for rolling
2 c. Dried cherries
1/4 cup cream of coconut (found in the Liquor Dept.) Or (Substitute equal parts of coconut syrup
Or sweetened condensed milk with coconut extract to taste)
1/4 cup butter, softened
2 eggs

Directions:

1. Preheat oven to 350°F.

2. Stir and blend together cake mix, coconut, cream of coconut, softened butter, cherries and eggs in a medium bowl. Roll into balls and roll in additional coconut. Spray non stick cooking spray on baking sheet and bake for 10 to 12 minutes. 

Fluffy Maple & Brown sugar French Toast

*Substitute

Serves: 4

1 Tbsp. + 1 tsp. All purpose flour * (you can use gluten free flour)
1/3 c. Milk * (Almond,Rice,Soy)
1 Egg * (egg substitute)
1/4 tsp. Pure maple extract
1 tsp. Packed brown sugar
3/8 pinch Himalayan salt
1/8 tsp. Ground cinnamon
4 Thick slices bread

Directions:

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, maple extract and sugar until smooth.

2. Heat a lightly oiled griddle pan over medium heat.

3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot with syrup and a dollop of whipped cream.

Corn- cheddar- carrots muffins

(Adapted from: Corn and Zucchini muffins, from: Betty crocker's new choices cookbook © 1993)

* change if dairy/ gluten sensitive

Serves: 12

1/2 c. Cooked whole kernel corn
1 1/4 c. low fat milk* (almond, coconut, rice milk)
2 Tbsp. Vegetable oil
2 egg whites or 1 egg
1 c. All purpose flour * (Gluten- free flour)
3 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Shredded carrots
1 c. Shredded cheddar cheese* (Vegan cheese)

Directions:

1. Preheat oven to 400. Spray the inside of muffin pan with non stick cooking spray.

2. Beat milk, oil and egg in a medium sized bowl. Stir in the flour, baking powder, salt. Folding in the Carrots, cheese and corn.

3. Dividing the batter up evenly between the muffin pan, and bake until golden brown or until tooth pick comes out clean.

Everything Biscuits

(Inspired by:everything bread)

* If you have any allergies to mammal process milk

Serves: 6

2 C. All purpose flour
1 Tbsp. Baking powder
1 tsp. Himalayan salt
1 Tbsp. Granulated sugar
1/3 c. Shortening
1 c. Milk * (Almond milk, Coconut milk, Rice milk)
1 Tbsp. Dehydrated garlic
1 Tbsp. Dehydrated onion
1 Tbsp. Poppy seeds
1 Tbsp. Sesame seeds
1 Tbsp. Flax seeds

Directions:

1. Preheat oven to 425.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 15 to 20 times. Pat the dough out to 1 inch thick. Cut biscuits with a large biscuit cutter dipped into flour. Repeat until all dough is used. Brushing off the excess flour, and placing biscuits onto a prepared ungreased baking sheet.

3. Sprinkle dehydrated onion, poppy seeds, sesame seeds, flax seeds, dehydrated garlic over biscuits.

4. Allow to bake for about 13 to 15 minutes in oven, or until the edges begin to brown.

Maple cinnamon breakfast bread

Serves:12

2c. All purpose flour
1 c. Granulated sugar
2 tsp. Baking powder
1/2 tsp. Baking soda
1 1/2 tsp. Ground cinnamon
1 tsp. Himalayan salt
1 c. Buttermilk
1/4 c. Vegetable oil
2 eggs
2 tsp. Vanilla extract
2 Tbsp. Sugar
4 Tbsp. Maple syrup
1 tsp. Ground cinnamon
2 tsp. Butter

Directions:

1. Preheat oven to 350. Grease one 9x 5 in. loaf pan with non stick spray.

2. Add flour,1c. Sugar, baking powder, baking soda,1 1/2 tsp. Cinnamon, salt, buttermilk, oil,eggs, maple syrup and vanilla extract into a large mixing bowl.
Beat for 3 mins. Then pour into prepared loaf pan. Run a spatula over the top to smooth the top down.

3. Blend 2 tsp. Sugar, 1 tsp. Cinnamon and butter, mixing until mixture is crumbly. Sprinkle topping over smoothed batter. Using a butter knife, cut into batter drawing in a swirling motion making a Mable effect.

4. Bake for about 50 minutes, testing with a toothpick. When inserted comes out clean. Place on cooling rack to cool before removing from pan.

Sesame garlic bread sticks

(Adapted from: Betty Crocker's new choices cookbook ©1993)

Serves:20

3/4 c. Warm water (105 to 115)
2 tsp. Sesame seed, toasted
1 tsp. Regular dry active yeast
1 Tbsp. to 2 tsp. Fresh garlic, minced
1/2 tsp. Himalayan salt
1 tsp. Manuka honey
1 1/2 tsp. Vegetable oil
1 1/2 to 2 c. All purpose flour

Directions:

1. Preheat oven to 400.
Spray a 13x9x2 inch cookie sheet, with nonstick cooking spray. Combine all the ingredients minus the flour into a large bowl until yeast is dissolved.
Stir in the flour, 1 c. at a time, to make the dough easier to handle.

2. Turning the dough out onto a lightly covered surface; gently roll in flour to coat.
Begin kneading about 5 minutes or until dough is smooth and elastic. Placing dough into pan; let rest for 10 minutes. Spreading the dough to edge of the pan.
Cover and allow to rise in a warm place for 35 to45 minutes or until dough doubles in size.

3. Turn dough onto a floured surface. Folding dough into lengthwise and in half.
Cut crosswise into 20 strips. Unfold and roll each strip to 12 inches long. Place onto prepared cookie sheet. Bake for 20 minutes or until golden brown.

Banana raisin soda bread

(Adapted from: New choices cookbook ©1993, by: Betty Crocker/ Inspired by: Irish soda bread)

Serves:12

3 c. All purpose flour
 1/2 c. Wheat germ
 1/2 c. Raisins 
1 tsp. Baking powder
 1/2 tsp. Baking soda
 1/2 tsp. Himalayan salt
1 c. Non fat buttermilk
3 bananas, mashed
1 Tbsp. Butter, melted
3 eggs

Directions:

1. Preheat oven to 350. Spray a 9x13 in rectangular loaf pan, with nonstick olive oil spray; sprinkle 2 Tbsp of flour.
Mix the remaining flour, wheat germ, raisins, baking powder, baking soda and salt into a large bowl.

 2. Stir in buttermilk, bananas, butter, eggs and 1 Tbsp. Vanilla extract.
Spread in loaf pan, and bake for 35 to 40 minutes or until golden brown.

pineapple- zucchini bread

Serves: 5

7/8 eggs
 1/3 c. + 1Tbsp. + 1tsp. Organic granulated sugar
3 Tbsp. + 1 tsp. Vegetable oil
 2/3 c. + 1 Tbsp. All purpose flour
 1/4 tsp. Baking soda
 1/4 tsp. Himalayan salt
1/4 tsp. Ground cinnamon
 1/8 tsp. Baking powder
1/3 c. + 1 Tbsp. + 1 tsp. Grated zucchini
 3 Tbsp. + 1 tsp. Raisins
1/4 tsp. Vanilla extract
 3/8 (8 oz.) Can crushed pineapple (save about half of juices)

 Directions:

1.) Preheat oven to 350.

2.) Blend together by whisking flour, baking soda, salt, cinnamon, baking powder.

 3.) In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, pineapple with saved juices, and vanilla. Pour batter into a 9 x 5 inch greased and lightly floured loaf pans. 

4.) Bake on the lowest rack in the oven for 55 minutes or until tooth pick comes out clean. Let cool for 10 minutes before removing from pan.