GF Banana Oat Pancakes

“Can’t you see that it’s just raining?
Ain’t no need to go outside…

GF Banana Oat Pancakes | memo2munch

But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now

GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside

GF Banana Oat Pancakes | memo2munch GF Banana Oat Pancakes | memo2munch

But just maybe, like a ukulele
Momma made a baby
Really don’t mind the practice
’cause you’re my little lady
Lady, lady, love me
’cause I love to lay here lazy
We could close the curtains
Pretend like there’s no world outside

GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside

Ain’t no need, ain’t no need, mmm, mmm,
Can’t you see, can’t you see?
Rain all day, and I don’t mind

GF Banana Oat Pancakes | memo2munch

GF Banana Oat Pancakes | memo2munch

But the telephone is singing
Ringing
It’s too early
Don’t pick it up
We don’t need to
We got everything
We need right here
And everything we need is enough
Just so easy
When the whole world fits inside of your arms
Do we really need to pay attention to the alarm?
Wake up slow, mmm mm, wake up slow

GF Banana Oat Pancakes | memo2munch

But, baby, you hardly even notice
When I try to show you this
Song is meant to keep ya
From doing what you’re supposed to
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now

GF Banana Oat Pancakes | memo2munch GF Banana Oat Pancakes | memo2munch

And we could pretend it all the time
Can’t you see that it’s just raining?
There ain’t no need to go outside
Ain’t no need, ain’t no need
Rain all day, and I really, really, really don’t mind
Can’t you see, can’t you see?
You gotta wake up slow”

-“Banana Pancakes” by Jack Johnson

GF Banana Oat Pancakes | memo2munch

The funny thing is it’s actually raining today! How perfect. Happy Holidays <3

Special note: Thanks to my momma, for being a spectacular syrup-pourer! Gotta give credit where credit is due.

PS Hello, mini pancake.

GF Banana Oat Pancakes | memo2munch

 

GF Banana Oat Pancakes
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Ingredients
  1. 1 c. oat flour (made by grinding rolled oats in a food processor until very fine)
  2. 2 tsp. baking powder
  3. 1/2 tsp. salt
  4. 1 c. unsweetened almond milk (or sub any other kind of milk)
  5. 2 tbsp. melted coconut oil
  6. 1 tbsp. honey
  7. 1 egg
  8. 1 medium banana, sliced
  9. maple syrup for topping, if desired
Instructions
  1. Heat a skillet over medium low heat.
  2. Whisk the flour, baking powder, and salt together in a large bowl.
  3. In another bowl, whisk together the milk, oil, honey, and egg until frothy.
  4. Pour the wet mixture into the flour mixture and stir to combine.
  5. Melt some coconut oil in the skillet. Then scoop the batter into the skillet. Immediately after pouring the batter, press 3 or 4 banana rounds into the pancakes.
  6. Cook until you see bubbles beginning to form, about 2-3 minutes, then flip and cook for another 1-2 minutes on the other side.
  7. Top with more sliced banana and some maple syrup. Enjoy!
Memo2munch http://memo2munch.com/

GF/DF Chai Spiced Pumpkin Loaf

This past summer (Woooow, summer. Did I really wear short sleeves in the outdoors?! It was that warm?!?) my friend Tori traveled to India! She experienced so many new and exciting and eye-opening things while she was there, and I could have listened to her talk about the trip forevaaaa. India seems to have such a vibrant and colorful spirit about it, and one day I want to see it for myself.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

BUT in the meantime, I am content with vicariously experiencing India through Tori’s pictures and the chai spice blend she brought back! It smells WONDERFUL.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

The package is pretty big, and you only use a little bit for each recipe. So, we’ve been hitting up Pinterest for all kinds of recipes that use chai spice.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

We’ve assembled quite an arsenal, I must say. Our plan is to have a meal next semester of solely recipes that use chai. Everything will have chai. Everything. (Chai) Tea Party. I’m sold. Are you sold? Good.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I know I promised a pumpkin recipe after I deceived you with sweet potatoes, so here you go! The addition of chai to the recipe adds a whole new dimension of flavor. It melds so well with the comforting taste of pumpkin, but the chai acts as a little spark of something unexpected. It is addicting, and I lovelovelove it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

I’ve been intrigued by using flours other than wheat flour, as I’m still convinced that modern wheat is harder on our bodies. I figured we might as well go full-on gluten free for this one, right? Why not! Plus there’s nothing funky in it. No odd starches, just wholesome, nourishing ingredients. Just the way I like it.

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

Still soft, still delicious, still fluffy. You won’t miss the gluten!

If you don’t have chai spice, feel free to sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice! Although truly, the chai in there is real good.

If I had a fireplace, I would so curl up by it with a slice of this bread and a fuzzy blanket. Actually I have no more of this bread because we ate it all… So two of those three things I do not have. Good thing I’m going home for winter break!!! Much cooking, tv-watching, book-reading, and family-laughing will be happening. BRING IT ONNNN!

GF/DF Chai Spiced Pumpkin Loaf | memo2munch

GF/DF Chai Spiced Pumpkin Loaf
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Ingredients
  1. 1 cup almond flour
  2. 1/2 cup oat flour from certified GF oats*
  3. 1/2 tsp. sea salt
  4. 3/4 tsp. baking soda
  5. 2 tsp chai spice**
  6. 3/4 cup pumpkin puree
  7. 1/2 cup maple syrup
  8. 1/4 cup coconut oil, melted
  9. 3 eggs
  10. Rolled oats for sprinkling (optional)
Instructions
  1. Preheat oven to 325 degrees F/160 degrees C. Grease a 9x5 in. loaf pan.
  2. Combine all dry ingredients in a medium bowl.
  3. Whisk all wet ingredients together in a separate bowl.
  4. Make a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix until well combined. Don't worry about overmixing--there's no gluten to make it tough! (woot!)
  5. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes. Let cool before cutting.
Notes
  1. *You can make your own oat flour by grinding rolled oats in a food processor until they are really fine. Also, if you would like to use all oat flour instead of almond flour, you can. However, the product will be denser. (Still delish!)
  2. **If you don't have chai powder, you can make your own by combining cardamom, cinnamon, cloves, black pepper, ginger, and star anise. Or sub 1 tsp. cinnamon and 1/2 tsp. pumpkin pie spice.
Memo2munch http://memo2munch.com/

Buttermilk Rye Biscuits (Vegan)

By the time you have finished lunch, I will have finished my classes for the semester! YAAAAY!

Well, there’s still finals. But small victories, small victories, right?

Buttermilk Rye Biscuits (Vegan) | memo2munch

For one of my classes our final is to write a paper about a food fad. I’m thinking about titling mine, “The Rise and Fall of the On-the-Go Yogurt Empire.”

Anyone remember drinkable yogurt? Like Danimals? Do they still make those? I’ll be finding out! Also, remember Gogurt? I could never open those things without them squirting all over…

Buttermilk Rye Biscuits (Vegan) | memo2munch

Update: you CAN still get Danimals, and they’ve been reformulated to contain 25% less sugar! (See this article) I infer this to mean that they are both healthier and a LOT less tasty than they were when I used to drink ‘em on the daily. PS strawberry banana with the monkey on it was the best.

meme

So I’m actually kind of excited to do the research for that paper, but not the actual writing part because that involves comprehensible sentences. And I ain’t feeling that right now. <– Exhibit A

Buttermilk Rye Biscuits (Vegan) | memo2munch

I just want it to be breaaaaak.

I hate to be wishing away time, but I’m just ready to be with my friends and family and wear cozy clothes 24/7 and read books and sip tea and start all of the shows that I didn’t have time to watch during the semester and also COOK COOK COOK/ EAT EAT EAT.

I am so ready, guys. I will do all of those things. In about a week.

But on a less melancholy note, let’s talk about biscuits, shall we?

Buttermilk Rye Biscuits (Vegan) | memo2munch

We all know that I’m kind of borderline definitely obsessed with bready things. Bagels, pancakes, cookies, sweet rolls, bread itself (duh), biscuits. These days I’m also very into whole grain things.

Originally I switched most of the bread I eat to whole grain because of the health benefits—fiber that keeps your colon healthy and also lowers cholesterol, contributing to overall heart health, not to mention the LOADS of vitamins still naturally present.

Buttermilk Rye Biscuits (Vegan) | memo2munch

However, now I just really like the taste and texture that whole grains add. They’re so hearty and rustic and comforting. Yum!

Since making the original Vegan Buttermilk Biscuits, I’ve been wanting to try a whole grain version. Let me just say they are DELICIOUS with rye flour! They’re still doughy and soft, but the flavors are so much deeper and more complex. A++++ to you, rye flour.

They would look super adorable with some caraway seeds sprinkled on top, but I’m a college student, and we don’t just go buying a whole container of caraway seeds for a little sprinkling. But I definitely recommend it if you’ve got some caraway seeds on hand!

Buttermilk Rye Biscuits (Vegan) | memo2munch

The fun thing about baking with whole grains is that it’s totally customizable. Play around with the ratio of whole grain to white flour to find what you like best.

Going whole grain isn’t an all or nothing thing. You don’t have to get rid of all of the white flour in your recipes. As long as you add some 100 percent whole grain, you’re doing something positive for your diet and your health!

Buttermilk Rye Biscuits (Vegan) | memo2munch

And once you get more used to how whole grains taste, you can keep adjusting the ratio to include more and more whole grain four. Who knows, maybe soon you WILL be using predominantly whole grains!

Buttermilk Rye Biscuits (Vegan) | memo2munch

Vegan Buttermilk Rye Biscuits
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Ingredients
  1. 1 1/2 c. dark rye flour
  2. 1/2 c. white spelt flour (or sub all-purpose)*
  3. 1 tbsp. baking powder
  4. 1/2 tsp. baking soda
  5. 3/4 tsp. sea salt
  6. 4 tbsp. Earth Balance or coconut oil, NOT melted
  7. 1 c. unsweetened, plain almond milk + 1 tbsp. fresh lemon juice or vinegar
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter or unmelted coconut oil and use fingers or a pastry cutter to combine until only small pieces remain and the mixture looks like sand. Work quickly so the butter does not get too warm.
  4. Make a well in the dry ingredients and pour in the almond milk mixture 1/4 cup at a time, stirring with a wooden spoon. You may not need all of the milk mixture. Stir until just barely combined--it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit more flour, and then very gently turn the dough over on itself 5-6 times.
  6. Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges and push down through the dough and twist slightly. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch. This will help them rise uniformly. Gently reform the remaining dough and cut out one or two more biscuits. You should end up with 8-10 total.
  7. Brush the tops with a bit more melted butter if you wish, and gently press a small divot in the center of each biscuit using two fingers. This will prevent the tops from doming.
  8. Bake for 10-12 minutes or until fluffy and slightly golden.
Notes
  1. Feel free to alter the ratio of white to rye flour according to your tastes. Just make sure that the total amount of flour comes out to 2 cups.
Memo2munch http://memo2munch.com/

Honey Spelt Bread

I wrote a little haiku poem, and I’d like to share it with all of you today.

It’s about something that’s very near and dear to my heart, especially during this frosty time of year.

It’s called, “Bread.” I hope you like it. Ahem:

So doughy and soft,
Can I eat you all the time?
Oh, my love for thee.

Honey Spelt Bread | memo2munch

There is nothing truer than this poem, friends. I LOVE bread. Give me a nice, chewy loaf of carbohydrates and I’m set!

We go through bread in our apartment like it’s the only thing we have to eat (but actually, sometimes it’s all we WANT to eat) because we all adore it. Usually we get a whole grain sandwich bread from the supermarket or splurge every once in a while on a sourdough boule from the farmer’s market on Saturday mornings.

Honey Spelt Bread | memo2munch

But when it was Tuesday, and we were already out of bread for the week, I realized something. Why are we buying bread? We don’t need to be buying bread. I know how to yeast. I can make bread. (Yes, I just made yeast into a verb & guess what iloveit.)

And if I can make bread, so can you. Promise.

Honey Spelt Bread | memo2munch

I mean, the benefits waaaay outweigh the effort. In under 3 hours you have a delicious, fresh loaf of bread perfect for all bread-y occasions and an aroma you just can’t beat. If that seems like a long time, let me just point out that 80 percent will be spent letting the yeast do the heavy lifting, and then baking the bread in the oven. It basically makes itself!

Best of all, you only need five ingredients. Yeast aside, you probably already have the rest of the ingredients in your house RIGHT NOW. Yes, you!

Honey Spelt Bread | memo2munch

The loaf pictured here is made with whole spelt flour, but I tried it with whole wheat flour, and it worked just as well.

If you have any hesitations about using yeast, fear not! I’m going to walk you through the tricky parts. The important thing to remember is that yeast is just super picky and spoiled, nothing to be afraid of. It takes some practice to really get comfortable with it, and sometimes your blueberry sweet rolls might rise over the sides of the pan like mine did. But once you get into a rhythm, working with yeast will become one of the most fun and rewarding kitchen activities you do!

Step 1: Activating the yeast

My bread recipe uses active dry yeast, which is different than instant yeast. Active dry yeast, though it says in the name that it’s active, needs to be dissolved in warm water before it can be used in a recipe. Instant yeast has a smaller particle size, so it can be mixed in directly with the dry ingredients.

Honey Spelt Bread | memo2munch

So I mentioned that yeast is picky, right? Well, water temperature is one of the things it’s picky about. The water has to be hot enough to dissolve the yeast, but not so hot that it kills it. (What a diva…) You want to aim for about 110° F, or about the temperature you would make a bath for a baby.

Here’s a tip: if you can’t keep your finger comfortably in the water for 10 seconds, then it’s too hot!

Once your water is the right temperature, sprinkle in the yeast and stir briefly until it has all dissolved. Just let it sit while you mix the dry ingredients together, and then add it like you would any other liquid in a recipe.

Honey Spelt Bread | memo2munch

Step 2: Kneading the dough

This part seems to scare people the most, but I find it really therapeutic now that I’ve got the hang of it.

Kneading develops the gluten in dough, which gives it that nice, chewy, texture. You want the dough to be a little sticky when you start, so don’t add too much flour although I know it’s tempting.

Flour a clean surface and place the ball of dough down, flipping it so the outside is all coated in flour. Then hold the bottom edge of the dough in place with your left hand. Grab the top of the dough in your right hand and use the heal of your right hand to gently stretch the dough away from you, then fold it back on top of itself. Turn the whole dough ball a quarter to the right. Repeat this process for 5-6 minutes, and THAT’S IT! Pull, fold, turn.

Honey Spelt Bread | memo2munch

Keep the surface coated in flour, adding more as needed. When the dough is not super sticky and springs back when you poke it, you’re DONE! YAY!

Here’s a tip: if you’re a more visual person, YouTube has some great videos that show you how to knead. That’s how I learned, actually. This is the video I watched. Don’t worry, you don’t actually have to watch the whole thing. The kneading part is at the beginning. Here’s another one I like.

Step 3: Letting it rise

This part is a piece of cake. The hardest part is waiting, but we’ve talked about that.

Honey Spelt Bread | memo2munch

All you do for the first rise is flour the bowl you prepared the dough in, place the dough in a ball shape in the bowl, cover the bowl with plastic wrap, and wait!

Here’s a tip: yeast rises best in warm environments, so what I do is preheat the oven to 200° F while I’m prepping the dough. When the dough is ready to rise, I turn the oven off and place the whole bowl in the oven for an hour. Works every time, thanks Sally’s Baking Addiction!

Honey Spelt Bread | memo2munch

 

I find that the oven is still warm enough by the time of the second rise, so I don’t bother preheating it again. Just place the whole loaf pan in the off oven like you did with the bowl.

If you’d like to print a copy of these steps to keep in your kitchen for easy reference, you can do that by clicking print below.

Print Break-Making Tips

Honey Spelt Bread | memo2munch

 

I’m almost on break for Thanksgiving. One more class! I hope you have a wonderful time with your friends and family. (And if you’re looking for something impressive to bring to your Thanksgiving meal, I highly suggest fresh-baked bread. Everyone will love you.) Okay, byyye!

Honey Spelt Bread
Yields 1
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Ingredients
  1. 4 1/2 cups whole spelt flour, plus more for dusting*
  2. 2 teaspoons fine sea salt
  3. 1 packet active dry yeast (2 1/4 tsp.)
  4. 1 3/4 c. warm water, about 110 degees F/43 degrees C
  5. 2 tbsp. local honey
Instructions
  1. Preheat the oven to 200 degrees F/90 degrees C.** Pour the warm water in a bowl and sprinkle in the yeast. Whisk until dissolved.
  2. In a separate, large bowl, combine 4 cups of the flour with the sea salt.
  3. Add the yeast and water mixture and the honey to the dry ingredients. Add only enough of the remaining 1/2 c. flour so that the dough begins to gently pull away from the sides of the bowl. It should still be slightly sticky.
  4. Transfer the dough to a lightly floured work surface and knead until no longer sticky and dough springs back when poked. (Details in post)
  5. Turn the oven off. Flour the bowl you prepared the dough in. Shape the dough into a ball, and set in the bowl. Cover with plastic wrap and let rise in the oven, or another warm place, until doubled in bulk, about 1 hour.
  6. Spray a 9-by-5-inch loaf pan with vegetable cooking spray. Gently punch the dough down, and invert onto a lightly floured work surface. Flatten it slightly, and roll it into a log. Tuck the ends under, and place in the greased loaf pan, seam-side down. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 30-40 minutes.
  7. Remove the dough from the oven. Preheat the oven to 450 degrees F/230 degrees C. Dust the dough lightly with flour. Use a sharp knife to make a shallow, lengthwise gash down the center of the loaf. Bake for 25-30 minutes, or until the loaf is browned and sounds hollow when tapped.Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before enjoying.
Notes
  1. *You may also use whole wheat flour, or sub up to one cup all purpose flour if you don't want quite as hearty a loaf.
  2. **Only do this if you are using the oven trick for helping the dough rise that I mentioned in the post.
Adapted from Food and Wine
Adapted from Food and Wine
Memo2munch http://memo2munch.com/

Caramelized Banana Almond Flour Muffins

Normally I’m a pretty patient person. I’m trying to think of specific examples right now, but none are coming to me, so you’ll just have to take my word for it.

That wasn’t very patient of me, was it?

Oh! Like waiting for bread dough to rise. I will do that happily. Mostly because I can distract myself by reading other food blogs or watching Youtube videos to waste pass the time, (VlogBrothers, anyone?) or by doing homework, of course… heh. But also because I’m patient!

Caramelized Banana Almond Flour Muffins | memo2munch

However, sometimes I have streaks of impatience. (Don’t we all?)

For example, when I get a craving for banana bread, I wanna make banana bread THAT DAY. The only thing is, for deeeeelish banana bread, you just have to use really ripe bananas, as in so-ripe-the-peels-are-almost-all-brown bananas, because the flavor comes out much deeper and richer.

Well, that means you have to wait for them to ripen. Which takes a day or two, even using the handy brown bag trick.

So that means I won’t get my banana bread for at least another 24 HOURZ. Or will I?

Caramelized Banana Almond Flour Muffins | memo2munch

One of my favorite ladies, Lindsay, over at Pinch of Yum has basically rescued me from ripe-banana peril now and forever.

Her recipe for banana bread muffins uses caramelized bananas to add a decadent layer of sweetness. Doesn’t that just sound wonderful?!

Caramelized Banana Almond Flour Muffins | memo2munch

But here’s the best part: caramelizing the bananas cuts out the whole waiting for the bananas to become overripe step because they need to be fairly sturdy to caramelize well. Hello, yellow bananas sitting on the counter, you are perfect!

SO we get impeccable banana flavor without the wait, and caramelizing the bananas brings out such a rich, sweet taste that we can cut down on the sugar too. YAY!

Plus you get to call them caramelized banana muffins. Look at you, being all fancy and talented. Oh, yes.

Caramelized Banana Almond Flour Muffins | memo2munch

Also, can we take a moment to appreciate the bits of crunchy granola on top? And I though muffin tops couldn’t get any better.

Lindsay used oat flour in her muffins (aka grinding up oats in a food processor), but I used almond flour instead. The substitution worked great, although I strongly suggest waiting until the muffins have cooled quite a bit before eating them so that they can set properly. Otherwise the texture will be kind of mealy. I know you wanna eat ’em piping hot, but it’s a lot better than waiting for bananas to ripen, amiright?

Caramelized Banana Almond Flour Muffins | memo2munch

Since these muffins are predominantly almond flour with just a little whole spelt flour, they should be fine for you if you just have a gluten sensitivity. Spelt still has gluten in it, though, so they are not good people with Celiac. (Read more about why spelt is okay for people with gluten intolerance here, near the end) You might be able to make them truly gluten free by experimenting with some other GF flours, although I have not tried it yet. YOU SHOULD DO IT AND LET ME KNOW HOW IT WORKS.

Caramelized Banana Almond Flour Muffins | memo2munch

Caramelized Banana Almond Flour Muffins
Yields 12
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For the muffins
  1. 4 bananas, peeled and sliced (NOT overly ripe)
  2. 1 cup almond flour
  3. 1/4 c. + 2 tbsp. whole spelt flour (can sub whole wheat)
  4. 2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 1/4 tsp. cinnamon
  7. 3/4 c. plain almond milk
  8. 2 eggs
  9. 5 tbsp. melted Earth Balance or coconut oil
  10. 2-3 tbsp. honey or real maple syrup
  11. 1 tsp. vanilla extract
For the topping
  1. 1/3 c. oats
  2. 1 tbsp. melted Earth Balance or coconut oil
  3. 1 tbsp. honey or real maple syrup
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray generously with a nonstick cooking spray. (The oil is necessary for the caramelization) Slice the bananas into rounds and place them flat on the baking sheet. Bake for 5-10 minutes, flipping once and removing from the oven when the bananas are a deep, golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.
  2. Toss the almond flour, spelt flour, baking powder, salt, and cinnamon together in a large bowl.
  3. In a separate bowl, whisk the milk, eggs, melted Earth Balance, vanilla, and honey until combined and smooth. Make a well in the dry ingredients and pour in the wet.
  4. Stir gently until batter is just barely combined. Fold the bananas into the mixture, stirring just 5 more times.
  5. Transfer the batter to a greased 12 cup muffin tin. Mix the topping ingredients together and sprinkle over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops. Let cool completely before enjoying, or the consistency will be mealy.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Memo2munch http://memo2munch.com/

Best Ever Sweet Potato Cupcakes with Vegan Brown Sugar Buttercream Frosting

I know what you’re thinking.

“Where is the pumpkin up in this blog, hm?! It’s FALL. Fall = Pumpkin. Let’s get a move on, k? K.”

I have three things to say to that:

a) You’re sassy.
b) It will happen I promise! I have a can of pumpkin puree on top of the fridge right now! It’s on top of the fridge because my apartment has no pantry! Just a storage closet with no shelves! But don’t worry the pumpkin is safe!
c) I’ve got a recipe for you today that involves something equally as orange, and equally as delicious.

Best Ever Sweet Potato Cupcakes | memo2munch

SWEET POTATOES!

Yumyumyum.

Why do recipes with pureed orange stuff in them automatically taste so darn good???

Best Ever Sweet Potato Cupcakes | memo2munch

There’s something to that. Pureed orange stuff just might be the key to deliciousness.

Anyway, I was all set to whip up some pumpkin goodies, but my apartment-mates and I had an overabundance of sweet potatoes from the farmers market. And when I say overabundance, I mean I used three to make these cupcakes and we still have four left. More cupcakes in our future? YES. (Only for the sake of not being wasteful, of course.)

Best Ever Sweet Potato Cupcakes | memo2munch

Sooo mister pumpkin, who won’t be changing too much in his sealed, aluminum can, got cut in line by my other orange loves. And so sweet potato cupcakes it was!

Best Ever Sweet Potato Cupcakes | memo2munch

I honestly don’t think I’m exaggerating when I say that these cupcakes just might be my greatest culinary achievement. (I have come far from the days when I managed to burn microwave french fries! *shudder* So many things wrong with that…)

They are SO GOOD that I could hardly believe I made them. A whole new level of yumminess was reached. I heard only rave reviews from everyone that tried them!

Best Ever Sweet Potato Cupcakes | memo2munch

A bite of these cupcakes is like a bite of fall. The flavors of spiced sweet potato and brown sugar are rich and comforting and linger even after you’ve licked the last crumbs from your fingers. Creamy brown sugar buttercream complements the soft, plush texture of the cupcakes. You’ll be so absorbed in cupcake bliss you won’t even notice the dab of frosting hugging the tip of your nose.

Wanna make them yet?

Well, let me just pepper in that the addition of sweet potatoes adds mega vitamin A, which promotes healthy skin, hair, and eyesight, and potassium, which lowers blood pressure. Plus the sweet potatoes are so naturally sweet that you really don’t need to add a ton of sweetener. BOOYA.

Best Ever Sweet Potato Cupcakes | memo2munch

Best Ever Sweet Potato Cupcakes | memo2munch

Now, this isn’t to say that these cupcakes are healthy. They’re still cupcakes, and they’re still dessert. BUT they’re a lot better than your average white flour cupcake drowned in sugar and fat. Besides, if we’re going to indulge in some occasional sugary treats—as we have every right—we might as well get some nutrients out of it, right? (And make it taste even more awesome!)

Plus they’re the perfect treat for Halloween! Look at those cute little pumpkin liners. I know.

Best Ever Sweet Potato Cupcakes | memo2munch

Cupcake Reviews That Melted My Heart:

“I am very experienced in the way of desserts, and these are amazing.”

“I was going to say that this is the best dessert you’ve made, but I actually think this is the best dessert I’ve ever had.”

“These are definitely life-changing.”

CHANGE YOUR LIFE AND MAKE SOME CUPCAKES<3

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Best Ever Sweet Potato Cupcakes with Vegan Brown Sugar Buttercream Frosting
Yields 18
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For the cupcakes
  1. 1 c. (8 oz) oil
  2. 3 eggs
  3. 3/4 c. (165 g) packed brown sugar
  4. 1/4 c. (2 oz) maple syrup
  5. 1 tsp. vanilla extract
  6. 1 tsp. ground cinnamon
  7. 1/4 tsp. ground allspice
  8. 1 tsp. baking soda
  9. 1 tsp. baking powder
  10. 1 cup (227 g) sweet potato puree (from about 2 medium sweet potatoes)
  11. 2 cups (256 g) all-purpose flour
For the frosting
  1. 1/2 c. (112 g) Earth Balance or other vegan margarine
  2. 1/2 c. (110 g) packed brown sugar
  3. 1 tsp. vanilla extract
  4. 2 tbsp. non-dairy milk (I used almond)
  5. 1 c. (128 g) powdered sugar
  6. Ground cinnamon, for sprinkling (optional)
Instructions
  1. Bake the sweet potatoes: Preheat oven to 375 degrees F (190 degrees C). Scrub the potatoes underwater until all dirt is removed. Wrap the washed and dried sweet potatoes in aluminum foil and bake until you can insert a knife and slide it out easily, about 45-60 minutes. Set in the fridge to cool to room temperature.
  2. Once cooled, peel and discard the skin (or compost it!) and puree the sweet potatoes in the body of a food processor until smooth.
  3. Make the cupcakes: Preheat oven to 350 degrees F (176 degrees C) and line your muffin tins. In a large bowl, beat together oil and eggs until combined and slightly thickened.
  4. Add the brown sugar, maple syrup, vanilla, cinnamon, allspice, baking soda, and baking powder. Beat to combine. Then add 1 cup of the sweet potato puree and beat until fully incorporated.
  5. Fold in the flour and mix until just combined. Don't overmix. Small lumps are normal.
  6. Spoon batter into prepared tins, filling 3/4 of the way full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
  7. Make the frosting: Melt the butter in a medium bowl in the microwave by heating for 30 seconds, stirring, and repeating until completely melted. Stir in the brown sugar until dissolved.
  8. Whisk in the vanilla and almond milk. Then add the powdered sugar, mixing well. If you want a thicker frosting, add more powdered sugar. Let frosting set in the fridge while the cupcakes cool.
  9. Once cupcakes are cooled, use a spoon or small spatula to frost the cupcakes. Sprinkle with cinnamon if desired, and store in the fridge until ready to eat.*
Notes
  1. *The frosting will get too soft if you leave the cupcakes out on the counter
Memo2munch http://memo2munch.com/

Honey & Sauteed Apple French Toast

HAPPY NEW YEAR!

New Year’s in September? Well, yes, if you’re Jewish. Which, for the record, I am. Bat Mitzvah’d and everything. (Mazel tov!)

Honey Sauteed Apple French Toast | memo2munch

The Jewish New Year is called Rosh Hashanah. It translates to literally, “head of the year,” and is celebrated on the first and second days of the Hebrew month Tishri. By the Gregorian calendar, Rosh Hashanah starts September 24 at sundown. Please look it up if you’d like to know more. It’s a really interesting holiday!

Honey Sauteed Apple French Toast | memo2munch

It’s definitely not much like your typical New Year’s celebration, but the idea of starting fresh and reflecting on self-improvement are still there! And boy, do I have a way to improve your breakfast plans.

Speaking of self-improvement, this new year marks some big improvements for the photography here on memo2munch. Brace yourselves for the utter awesomeness that is the pictures taken with my NEW CAMERA! New year, new camera. It’s fitting, right?

I’m now lucky enough to be shooting with a Canon Rebel t3i with a 50mm f/1.8 lens.

If that was total gibberish to you, than you’re like me a few months ago when I started researching cameras. It’s okay. All you need to know is that this baby is WONDERFUL, and I now spend A LOT of time taking pictures of food. Well, more than I did before. Alright so we’re probably, like, borderline paparazzi-stalking food these days.

Honey Sauteed Apple French Toast | memo2munch

Anyway, I’ve actually had the camera for a couple weeks now, but I wanted to post all of the recipes I had been saving up before I posted any of the new camera pictures. You see, I knew that once the new pictures went out into the world, there was no going back. And then you wouldn’t have gotten Cherry Chocolate Rye Muffins!!

Honey Sauteed Apple French Toast | memo2munch

Honey Sauteed Apple French Toast | memo2munch

BUT NOW I’m ready to post the new camera pictures, and it just so happens to be Rosh Hashanah. Ah, it’s the little things!

I mentioned earlier that I was going to improve your breakfast plans. I SO still am. I just got distracted by honey dripping off bites of French toast, and that sort of thing.

Honey Sauteed Apple French Toast | memo2munch

Say hello to quite possibly the most delicious French toast I have ever made/tasted/stuffed into my mouth. Not kidding.

We’ve got French toast made with the best bread ever, Challah, topped with tender, sautéed apples and drenched in warm, cinnamon honey. It doesn’t get better than that. And it’s a very proper way to celebrate Rosh Hashanah!

Challah (pronounced hah-luh, with some phlegm action at the beginning, if you can manage it), a sweet, Jewish, egg bread, is shaped in a straight, braided loaf most of the year. On Rosh Hashanah, however, it is round and will oftentimes be extra sweet and filled with plump raisins. The circular shape represents the circle of life and the beginning cycle of a new year. (Annnnd cue Lion King. Come on, you’re all thinking it.) So we’re making our French toast with challah—whether or not it has raisins is up to you.

Honey Sauteed Apple French Toast | memo2munch

Side note: even if it wasn’t Rosh Hashanah, we’d be making French toast with challah. It makes THE BEST French toast.

Another traditional treat enjoyed on Rosh Hashanah is apples dipped in honey, a symbol of a sweet new year. Hence the honey and apple-y goodness on top of our French toast here.

So use your leftover challah, or make a special trip to get some, and treat yourself to a lovely breakfast. Start the New Year right!

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Honey Sauteed Apple French Toast | memo2munch

 

Honey Sauteed Apple French Toast
Serves 2
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
For the honey sauteed apples
  1. 1 tbsp. coconut oil or earth balance
  2. 2 medium apples, sliced into thin wedges with the skin on (you can remove it if you want, but you lose some of the fiber!)
  3. 1/2 c. honey
  4. 1 tsp. cinnamon, more to taste
For the French toast
  1. coconut oil or earth balance for the pan
  2. 4 thick slices Challah bread
  3. 2 eggs
  4. 1/2 c. almond milk
  5. toasted walnuts to top (optional)
  6. cinnamon to top (optional)
Instructions
  1. Heat two medium skillets over medium-low heat. While they warm up, whisk the eggs and almond milk together in a bowl. Start the honey sauteed apples: Melt the coconut oil in one of the pans. Then add the apple slices in an even layer and sprinkle with the cinnamon. After 2-3 minutes, mix the apples around in the pan so that the cinnamon is distributed evenly.
  2. Start the French toast: Melt the earth balance in the other pan. Dip each slice of bread into the egg mixture so that it is thoroughly covered, and then transfer to the pan with the earth balance. Repeat with the remaining slices.
  3. Let the French toast cook on one side for 2-3 minutes. Stir the apples frequently during this time. Flip the French toast and cook for 1-2 minutes on the other side.
  4. While the French toast finishes cooking, pour the honey into the pan with the apples and remove from heat, stirring gently.
  5. Plate the finished French toast. Top with the warm honey and apple mixture. Sprinkle with cinnamon and toasted walnuts, if desired.
Memo2munch http://memo2munch.com/

Cherry Chocolate Rye Muffins

Hey guess what?

I’ve come up with a way to send my food to you through the computer? Ha, nope, but I wish!! How great would that be?!

It’s something super random, so I’ll just tell ya. I’ve come up with a new, much-more-interactive way of categorizing food. Make sure you read that “interack-teeve.” We must sound pompous yet refined, friends, when we discuss such serious matters.

Cherry Chocolate Rye Muffins | memo2munch spelt rye

I’ll explain how I divide food up using the categories, and you see if you agree with me!

Okay, so the categories are:

1. Foods I just can’t eat gracefully. This includes tricky things like salad without using a knife, oranges (tell me you have also squirted yourself in the eyeball while peeling one before, PLZ), whole apples, sunny side up eggs, and any kind of long stringy pasta. Oh, and also tomato sauce. Always, ALWAYS spill that stuff on myself! Although I guess that’s mostly my fault…

2. Foods I CAN eat gracefully. This category is kind of small. Like, just pretzels and blueberries small. I know. I’m impressed about the blueberries, too.

3. And finally, we have the foods that I choose NOT to eat gracefully, i.e. when I decide to try and eat grapes with a fork, and muffins. Now, muffins might seem a tad random to you, but just wait until I tell you how I like to eat them.

Cherry Chocolate Rye Muffins | memo2munch

My faaaaave part of every muffin is the top. Duh. So, I turn my muffins upside down, and I break off pieces and eat from the bottom up until all that’s left is the muffin top. Then I eat that like a cookie.

IT MAKES PERFECT SENSE.

What foods do you choose to eat like a weirdo?

Cherry Chocolate Rye Muffins | memo2munch

I want you to try my method of muffin eating, cuz it’s awesome and you will love it, so I am forcing this DELICIOUS MUFFIN RECIPE UPON YOU. With lotsa chocolate and lotsa cherries, guys. Oh yes. 🙂

But you know what there’s not lots of? Yucky, refined, white flour and yucky, processed sugars. In fact, there’s NONE.

Cherry Chocolate Rye Muffins | memo2munch

These muffins are made with a combo of whole grain spelt flour and rye flour, and are sweetened with maple syrup. They’re low-fat, good to your tummy, and DEEEELICIOUS! Inspired by one of the best food blogs out there, Green Kitchen Stories. Their PHOTOGRAPHY.

Seriously, you won’t miss the processed stuff at all with these babies. Bursting with chunks of juicy cherries and over-flowing with rich, chocolate flavor, these muffins are bound to be a hit with all ages!

PS look at this unintentional muffin face:

Cherry Chocolate Rye Muffins | memo2munch

Cherry Chocolate Rye Muffins
Yields 12
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Dry ingredients
  1. 1 scant cup (150g) whole grain rye flour
  2. 1 cup (125g) spelt flour
  3. 6 tbsp. cacao powder
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. coarse sea salt
Wet ingredients
  1. 3 eggs
  2. 1 cup (240 mL) almond milk
  3. 2/3 cup (160 mL) maple syrup
  4. 2/3 cup (160 mL) olive oil
  5. 3/4-1 cup halved and pitted cherries
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
  2. In a large mixing bowl, combine all dry ingredients and toss briefly.
  3. Crack the eggs in a separate bowl and beat for about a minute until doubled in volume and frothy. Then add almond milk, maple syrup, and olive oil, stirring constantly. Pour into dry ingredients and mix until just combined.
  4. Gently fold in the cherries. Divide the batter into muffin tins and bake for about 18 minutes.
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

Blueberry Peach Corn Flour Pancakes (No Modern Wheat!)

When you’re not too good at something, the only way to get better is to practice.

I’m not too good at flipping pancakes. So…

BRING OUT THE SPATULAS, IT’S PANCAKE TIME!

Blueberry Peach Corn Flour Pancakes Cornmeal

And not just any pancake time either. We’re talking made-with-corn-flour/modern-wheat-free/stuffed-with-blueberries-and-peaches pancake time. Oh, yes.

You see, most recipes call for part corn flour or cornmeal and part all-purpose flour. However, after learning the truth about gluten intolerance and modern wheat, I’m giving some substitutions a try. This recipe uses spelt flour, and I give it an A++.

Blueberry Peach Corn Flour Pancakes cornmeal

If you’re unfamiliar with spelt—also known as farro—you’re not alone. It’s mostly cultivated in Europe and very rarely in the US, especially after the introduction of modern wheat to the US food system.

It’s exactly what I’m looking for in a grain these days. Get this: it’s an ancient variety of wheat that hasn’t changed since biblical times. No cross-breeding. No genetic alterations. It’s exactly the same. Were you aware that could still happen these days? ‘Cuz I wasn’t so sure.

Blueberry Peach Corn Flour Pancakes Cornmeal

And you can substitute it for regular flour without making any adjustments!

As if you needed another reason to make these pancakes, I’ll give you six more. These pancakes have:

A subtly sweet flavor
Bursts of juicy blueberries and peaches
A satisfying texture
The “fluff” factor
A gorgeous, pale, yellow hue
My heart <3

Am I serious? You’ll never know until you make them!

Blueberry Peach Corn Flour Pancakes Cornmeal

I’m pleased to say that besides for the first couple of flips, pancake-making went quite smoothly. You can’t hesitate; that’s what gets me. Any hesitation and your perfect, little pancake might tear in half!

Is there anything you still struggle with in the kitchen? Let’s commiserate and then become awesome at it. 🙂

Blueberry Peach Corn Flour Pancakes Cornmeal

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Blueberry Peach Corn Flour Pancakes Cornmeal

Blueberry Peach Corn Flour Pancakes

Serves 4
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Ingredients:

1 1/3 cups whole spelt flour (can sub all-purpose)
2/3 cup cornmeal or corn flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 1/3 cups unsweetened almond milk
1/4 cup canola oil
½ tsp. vanilla extract
Blueberries
Peach, skinned and sliced into thin wedges
Earth Balance or vegan margarine to grease skillet

Method:

1. Heat a large skillet over medium-low heat.
2. Wash the blueberries and peel and cut the peach.
3. In a large bowl, combine spelt flour, corn flour, sugar, baking powder and salt, mixing briefly to distribute everything evenly.
4. In a second smaller bowl, whisk eggs, almond milk, oil, and vanilla together.
5. Pour the wet ingredients into the dry ingredients and mix until no large lumps of flour remain. If batter is too runny, add more corn flour.
6. Use a large spoon or small ladle to pour pancakes onto lightly-greased skillet. Immediately drop blueberries and peach slices onto the pancakes on the skillet. Cook until bubbles start to appear, then flip and cook a minute or two on the other side.

Vegan Buttermilk Biscuits

There comes a point in every person’s life when he or she leaves the comfort of toast as the sole base for breakfast spreads and enters the world of tender, flaky, biscuits.

Butter melts into every last crumb, jam shines on one biscuit half, cream cheese smothers the other, and MOLLY’S MOUTH WATERS, OH EM GEE.

Vegan Buttermilk Biscuits | memo2munch

I’ve loved all things dough-y and delicious since I was just a wee girl, and biscuits definitely qualify. We have a tradition when we see my Grandpa Gene where he’ll make my sister and me biscuits one morning. It’s been going on for as long as I can remember, and those are for sure my favorite biscuits. This recipe would have to be my second favorite. Just being honest, here. I can’t lie to you guys! 🙂

I also love pancakes, muffins, bagels, cinnamon rolls, donuts, cookies, everything related to bread, yeah. However, when you’re vegan or just dairy-free like me, you can’t get a lot of these things at restaurants because they invariably have dairy in them. Buttermilk biscuits I don’t even have to ask about.

Vegan Buttermilk Biscuits | memo2munch

So I end up having to make a lot of that stuff myself if I want a dairy-free version. But I’ve neeeever attempted something that has ‘milk’ in its name. That just seemed like I would be breaking some sort of rule. Committing a cooking faux pas. Whatever you want to call it.

NOT ANYMORE, FRIENDS!

Buttermilk biscuits CAN and WILL be vegan in this household (unless Grandpa visits 😉 ), and they CAN and WILL taste delicious because this recipe is the bomb.com. Thank you, Minimalist Baker! You’d NEVER know they were vegan unless you saw the ingredients go in the bowl. And even then you might still deny it. They’re THAT good, friends.

Vegan Buttermilk Biscuits | memo2munch

You may have heard of this trick already, but if you need buttermilk in a pinch you can make your own by adding a tablespoon of vinegar or lemon juice to 1 cup of milk. Turns out you can also make vegan buttermilk by adding a teaspoon of lemon juice or vinegar to your non-dairy milk. How cool is that?! I think dairy-free buttermilk pancakes are next on my list.

And even though these biscuits have zero buttermilk or butter in them, they still have the wonderful, buttery flavor and tender crumb of your favorite buttermilk biscuit. Only vegan-ified. Enjoy.

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Vegan Buttermilk Biscuits | memo2munch

Minimalist Baker’s Vegan Buttermilk Biscuits
makes 7 or 8 biscuits

Click here to print recipe.

Ingredients
2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice or vinegar

Method
1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
7. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
8. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.