Chocolate Mud Muffins
Egg Free & Dairy Free
We love reading here. We go through so many books. One we read quite often is the “If You Give A Moose A Muffin“. We actually have the treasury and have read them all. They are fun and they have songs and recipes included in each one. My girl wanted to try the “Chocolate Mud Muffins” one day. Since, my baby is now on an no dairy-no egg diet, I thought I would improvise a bit. I substituted the buttermilk for coconut milk and used safe chocolate chips. They turned out awesome! They were so good. As you can see from the picture, I made muffins and some mini donuts. Fun Fun!
2 cups flour
1 1/4 cup sugar
1/3 cup cocoa
1 tsp cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk (I used coconut milk)
1/4 cup vegetable oil
2 tsp vanilla
Moose Treats – Choose 1 or more of these to total one cup:
– chocolate chips
– chocolate-covered peanuts
– chocolate-covered peanut butter pieces
- Turn on oven to 400 degrees F. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
- In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes stir in moose treats. (Optional: hold back about 1/4 cup of moose treats to sprinkle on top)
- Divide the “mud” equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter – no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.
Yields: 12 muffins
100 % Whole Grain Bread
With my youngest being on a Dairy-Free diet at the moment, I have been making her bread. I tried this one out and it was delicious! Really though, how can you go wrong with any type of homemade bread? It was a hit with her and that is all that matters. If I had more time, I may just consider making homemade bread every week…
1¼ cups very warm water (but not hot or boiling)
2¾ tsp. dry active yeast
¼ cup grapeseed oil
¼ cup maple syrup
3 Tbsp. vital wheat gluten *
1½ tsp. salt
3 cups white-whole wheat flour, plus additional as needed *
¾ cup Dry 10 Grain / 8 Grain or 7 Grain Hot Cereal *
- Pour water in a large bowl. Sprinkle with yeast and let sit for 5 minutes. If it doesn’t become foamy, your yeast may be old and inactive. Consider starting over with fresh yeast.
- Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8-grain mix into the yeast-water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment). Add 2 cups wheat flour, and mix again until well combined. Begin kneading with your hands when it becomes too thick to stir.
- If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until it is still a little tacky, but doesn’t stick significantly to your hands. The 8-grain mix will soak up some of the moisture as it cooks, so you don’t want the dough to be on the dry side.
- Knead the dough for a few minutes. Place dough back in the bowl, cover, and let rise in a warm, draft-free place for about 1 hour.
- Thoroughly grease and flour a 9×5-inch loaf pan.
- Punch dough down, and briefly knead to get any air bubbles out. Shape dough into a loaf that will fit in your pan, folding under as you shape so that the seam is on the bottom. Plop the loaf shape into your prepared pan. Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft-free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.
- Preheat your oven to 350ºF.
- Bake the bread in your preheated oven for 35 to 45 minutes, or until the crust is golden and relatively firm to the touch.
- Pop the loaf out and let it cool completely on a wire rack before wrapping in plastic wrap or storing in an airtight container at room temperature. If you are in a humid climate, you may need to refrigerate or freeze the loaf after 2 days to keep it fresh.
- * I used Bob’s Red Mill products
Prep time: 15 min. Cook time: 40 min. Total time: 55 min.
Yields: 12 slices
Quinoa WOWBUTTER Chocolate Chip Muffins
Dairy Free – Nut Free
I made these muffins when I was trying out a new quinoa recipe. I knew I would have leftover quinoa so I thought this was a perfect opportunity to use up the leftovers. They are dairy-free and nut-free as I used WOWBUTTER instead of peanut butter. I was pleasantly surprised how good they were and couldn’t really tell there was quinoa in them. They were really good the first day but didn’t stay fresh too long so I advise to eat them up quickly. They are perfect for snack time!
1/4 cup quinoa
2/3 cup white wheat flour
2/3 cup white flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup brown sugar
1/4 cup wowbutter
1/4 cup unsalted margarine cut into small chunks (dairy free)
1 egg yolk, room temp
1 1/2 tsp. vanilla
2/3 cup dairy-free milk
1/2 cup chocolate chips dairy-free
2 egg whites, room temp
- Fill medium saucepan with water and bring to boil on high heat. Add quinoa, reduce heat, simmer until grains have popped open and appear translucent (about 12 minutes). Drain grains in mesh strainer and rinse with cold water.
- Heat oven to 400. Grease muffin tin.
- In medium bowl, whisk flours, baking powder, and salt.
- In large bowl with mixer on medium speed, beat together brown sugar, wowbutter, and margarine until smooth and creamy (5 minutes). Beat in the egg yolk and vanilla until smooth, then beat in quinoa. Reduce mixer speed to low and beat in milk.
- With rubber spatula, fold flour mixture into wet ingredients. Fold in chocolate chips.
- In a clean, large bowl with mixer set on high speed and dry, clean betwers, beat the egg whites until soft peaks form (1 minutes). Use spatula to gently fold the egg whites into the batter.
- Spoon each well of the muffin tin three-quarters full with batter.
- Bake the muffins until they’re brown and firm, about 20 minutes. Turn the pan halfway through. Cool in the pan for 5 minutes, then transfer to rack to completely cool.
- Place muffins on cookie sheet to flash freeze
- Store frozen muffins in a freezer bag for up to 4 months
- Defrost over night at room temperature
- Bake again at 300 for 20 minutes or heat in microwave for 60 seconds.
Sunbutter Chocolate Chip Oat Cookies
These are one of the best cookies I have ever made and I have made alot! I think this is my new favourite as well as the rest of the family. They were a big hit and I am so happy because I hadn’t tried too many dessert-y type “Dairy Free” recipes yet and this has got me off on the right foot! Give these a try… you can’t just eat one! 😉
1 cup sugar
1/3 cup Sunbutter
1/3 cup soy milk
2 tbsp oil
2 tsp vanilla extract
1 cup flour
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1/2 – 1 cup safe chocolate chips
- Stir the sugar, sunbutter, soy milk, oil and vanilla until smooth.
- In a separate bowl, combine the flour, oats, baking soda and salt.
- Add the flour mixture to the sunbutter mixture then mix until thoroughly combined.
- Fold in the chocolate chips.
- Drop by large spoonfuls 2″ apart onto parchment paper lined baking sheets.
- Bake at 425° for 7-9 minutes or until the bottoms begin to brown. The cookies will look under-cooked, but they will become set once they sit on the sheet for a minute or two. Watch the cookies carefully because the bottoms will begin to burn quickly.
Yields: approx. 2 dozen
I think the cookies are a hit!
Wild Blueberry Muffins
Cooking this week has been turned upside down. My youngest baby has been put on a No Dairy diet and I was feeling a little overwhelmed by it all. She has terrible eczema and we are wanting to find out what is causing it. The poor thing is having to wear tights in this warm/hot weather because she scratches whenever she can feel her bare legs. So, I have been on the hunt for new recipes that don’t require dairy products (thank goodness for Pinterest!) I made these muffins yesterday and they were delicious- very moist and lots of blueberries… yum! I used soy milk as a replacement and I was pleasantly surprised with how good they are. I will be posting more dairy free recipes as I go along if they are good 😉
1-1/2 cups all-purpose flour (can sub whole wheat pastry flour for all or part)
1 Tbsp. baking powder
¼ tsp. salt
¼ cup brown sugar
¼ cup + 1 tablespoon granulated sugar, divided
2 tsp. lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup
½ cup (4 ounces) egg substitute or 2 large eggs
2-1/2 Tbsp. grapeseed, canola, or melted coconut oil
2 cups Wild Blueberries
½ tsp. ground cinnamon
- Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
- Combine the flour, baking powder and salt in a large bowl.
- In a separate bowl, whisk together the brown sugar, ¼ cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.
- Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to over mix.
- Fold in the blueberries.
- Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
- Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
- Bake for 18 to 22 minutes or until firm to the touch.
Prep: 15 min. Cook: 20 min. Total: 35 min.
Yields: 12 muffins