MoFo Day 15: Flax Attack
I spent much of the day trying to decide how to use of some of my flax. The timing wasn’t right for waffles or pancakes, and reading all the pumpkin recipes popping up made me think about a quick bread or muffins.
I found a recipe for Pumpkin Spice Bread over at Fat Free Vegan and decided to modify it. I was a little worried that I’d end up with bricks when I subbed flax and oat bran for so much of the flour, changed the sweeteners and used whole wheat pastry flour, but these muffins are delightfully fluffy and soft. I ate two just to be sure.
I also left out the egg replacer, I figured the recipe didn’t need it with all the flaxmeal, and decided to make some almond buttermilk instead of using water because I remembered something about buttermilk baked goods more tender.
I used Susta and coconut sugar instead of sugar and brown sugar because I
told you a have a food hoarding problem! wanted something a little less sweet for breakfasts, but I’m sure regular sugars would be fine. These weren’t overly sweet, but I’d probably still cut down the white portion of the sugar to 3/4 cup next time I made them.
I just like things less sweet in the morning. I think my sweet tooth is becoming less sweet. Carl didn’t think they were sweet enough for dessert, but perfect for breakfast, so there you go!
1/3 cup down, only 4,999,999 2/3 to go. If I can substitute flax for a portion of the flour in my recipes, I’ll definitely be baking with it more. Maybe in those breakfast cookies I made Wednesday.
Pumpkin Flax Chocolate Chip Ginger Muffins
Adapted from Fat Free Vegan
1/2 cup unsweetened almond milk
1/2 tsp apple cider vinegar
1 cup canned pumpkin
1/4 cup flax oil (or vegetable oil)
1/4 cup unsweetened applesauce
1 tsp vanilla
1 cup dry sweetener (I used Susta, you can use evaporate cane juice)
1/2 cup coconut sugar (or brown sugar)
1 1/3 cups whole wheat pastry flour
1/3 cup oat bran
1/3 cup ground flax seed
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup chocolate chips
1/4 cup crystallized ginger
Preheat oven to 350 F. Oil a 12 cup muffin tin.
Combine the milk and vinegar and set aside. In a large bowl, whisk together sugars, flour, bran, flax, baking soda, baking powder, cinnamon, and salt, then add the milk mixture and whisk until completely incorporated.
In a large bowl, whisk together sugars, flour, bran, flax, baking soda, baking powder, cinnamon, and salt. Make a well in the center and add the wet ingredients, stirring until just combined. Fold in the chocolate chips and ginger. Evenly distribute among muffin cups and bake for 20-25 minutes. A toothpick or knife should come out mostly clean, with dry crumbs.