Blueberry Lemon Teacake

by millvalley, April 30, 2009 | Permalink

Treat your friends & family

Mother’s Day is the perfect time to appreciate not just our own moms, but also all our friends and family who are moms. A homemade batch of muffins for your best friend, neighbor, or your office-mate sounds like a great idea - but who has the time? You might just have time to whip us a batch of this bread - it is super-easy. This is also a great recipe for making with kids - the batter is all just mixed up with a wooden spoon and is virtually fool-proof. It can also be made as muffins - pour into muffin tins until about 2/3 full. 

We have excellent fresh, organic berries at the store right now, though they are imported this time of year. For a more local choice, check out our Columbia River Organics line in the freezer  - these come to us from a family farm that has been sustainably farming blueberries for over three decades. (You can also skip the blueberries altogether and just add some walnut pieces or poppy seeds.)

Here’s how…

Preheat oven to 375 degrees. In a small bowl, combine:

• 1/2 cup apple juice
• 1/2 cup almond or safflower oil
• 1/2 cup agave nectar or maple syrup
• 1/4 cup fresh-squeezed lemon juice
• 1/2 teaspoon lemon extract
• grated zest from 2 lemons

In a mixing bowl combine the following:

• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• pinch sea salt

Add the wet ingredients to the dry, combining just until mixed. Fold in 

• 1 cup (or more!) fresh or frozen blueberries

Pour batter into an oiled loaf pan and bake for 15 minutes. Reduce heat to 350 degrees and bake 15-20 minutes more or until springy in center. Cool in pan. Share & enjoy!

Raspberry Almond Cookies for Mom

by millvalley, April 28, 2009 | Permalink

Mother’s Day is just 13 days away, so it’s a great time to share a baker’s dozen of great recipes with you. I’ll start off with an all-time favorite cookie - the Raspberry Almond Thumbprint. I have been baking this cookie for over a decade & I know many versions of this classic vegan cookie exist - because it’s so fantastic! I have never met a person who didn’t love this cookie, and it’s so easy to make. Do something great for one of the mothers you know and treat them to this wholesome, homemade cookie.

More perks -  It’s also made only with whole grains, a natural sweetener, and other nutritious ingredients. The key to this cookie is having a small canister-style coffee grinder. You can use it to grind the almonds and oats right before baking. (Alternatively, you can buy almond meal and oat flour, but it’s much better to grind these ingredients fresh.) I have a grinder that I use just for grinding nuts and seeds, but you can give your coffee grinder a good cleaning & use that.

Here’s what you do -

In small batches in your canister-style coffee grinder, grind the following:

• 1 cup whole raw almonds  
• 1 cup rolled oats

Combine the above in a mixing bowl and add:

• 1 cup whole wheat pastry flour
• 1/2 cup maple syrup
• 1/2 cup almond oil
• pinch of sea salt

Using your hands, mix well to combine the ingredients. Form the dough into small balls and place on parchment-lined cookie sheets. (Our 365 brand natural parchment paper works great for this.) Using your thumb, press an indentation in the center of each ball. Using a teaspoon, fill the center with:

• all-fruit jam (raspberry or 365 brand Fruits of the Forest are great choices)

Bake in a pre-heated 350 degree oven for 10-12 minutes or until lightly browned on bottom. Cool on racks. If desired, drizzle the tops with melted chocolate. Deliver cookies to mom!

Better still- Try 365 brand whole wheat pastry flour, jam and maple syrup in this recipe - they are great products at an everyday low price. These three products are staples in my kitchen and give me consistent, quality results in my baking.