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This is the first vegan brownie I’ve made that I feel can stand up to the original.  A crispy crust and fudgy middle, all achieved without any added fats!

The recipe can be found here.  My substitutions/selections/changes:

  • maple syrup (1 1/4 cup, but I bet you could use just 1 cup) instead of date syrup
  • whole wheat pastry flour instead of barley flour
  • omitted the chocolate chips
  • I also highly recommend pressing down on the cake after it cools to make it denser, as it does fluff up a bit when it’s cooked.
  • I also recommend serving this right away, because the crispy exterior gets soft after it’s stored… (this has always happened with oil-free baked goods I’ve made in the past).

I made this delicious chili a few days ago and man does it go far!  This quinoa cornbread goes amazing with it… it’s moist, savory, and and the quinoa gives it a bit of a nutty flavor that’s really nice.  Both recipes are from Cathy Fisher at StraightUpFood.com.

Both of these recipes are gluten-, oil-, sugar-, and salt-FREE!

A couple modifications and tips:

For the cornbread (click here for recipe)

  • Don’t use the banana unless you want to taste it in your bread.  I subbed out 1/2 cup applesauce (one of those little containers) for the banana and it worked perfectly.
  • I also left out the cinnamon, because I thought that was weird for cornbread.
  • If you want a sweeter cornbread, you are either going to have to add a few more dates to your soaking liquid (discard any additional liquid you use to soak) or use sugar.
  • Use a coffee grinder to grind your whole flaxseeds, oats, and cornmeal.  I just bought this one recently, and I LOVE it!  I put it next to my 13-inch macbook so you could see how compact it is.  Click the photo for an amazon link to purchase it. 

For the chili (click here for the recipe):

  • Use Pomì Tomatoes (pictured above and can be purchased here in bulk on amazon, or in Arizona at Sprouts or Whole Foods).  Then you don’t have to worry about what’s leeching from the cans.
  • Don’t leave out the celery.  In her cooking demonstration at True North, Cathy said that celery gives the impression of saltiness… and it really does work in this chili.  I ALWAYS miss salt when they are left out of soups and stews, but I don’t miss it here.
  • If you like your chili spicy, then add come chipotle chili powder and some cayenne.  I also doubled all the spices she listed.
  • I heard this great tip about beans that I haven’t tried yet… If you want to avoid canned beans, but don’t want to be soaking and cooking dried beans every week, cook them in larger batches, then store in plastic sandwich bags or small jars in 1 1/2 cup portions in the freezer.  Most canned beans equal about 1 1/2 cups, so if a recipe calls for canned beans, you just pull out a bag or jar from the freezer!  I’m so doing this.