So I’m still steadily making my way through Vegan Brunch – don’t you worry. First up, Blueberry Ginger Spelt Muffins! Made with half the fat (hello applesauce!) and a little bit of whole wheat flour because I ran out of spelt at 1 3/4 cups…
These muffins had such a nice springy texture and didn’t crumble apart in the slightest. Spelt’s the best, yo. And who can resist those bursting trickles of bluebie juice and little nubs of crystallized ginger peeking out of that muffin top?
I also made the Curried Cauliflower Frittata. This was good, but I didn’t loveee it.
I added an extra carrot because adding extra veggies is always better, but besides that, didn’t make any changes!
Here it is after inverting it. I kind of liked the first way better though…maybe I just don’t know what a frittata is supposed to look like?…
I definitely thought it needed a bit more salt, and the curry flavor was a little bit strong (to be fair though, Isa does warn that you might want to decrease the curry powder). The worst part of it was that I started making it with my friend Jo, but she had to leave halfway through and never got any. Sorry, Jo. Good thing it wasn’t amazing, or I would have felt really bad!
So, this post isn’t just brunch! I have a cookie recipe too. I made some significant changes to an old recipe I had lying around. I made these for a democratic event that my mom was volunteering for, hence the picture after the recipe. These cookies are delightfully chewy with a crisp exterior, and the lemon-cranberry-almond pairing – er, tripling? – is to die for! The banana flavor is subtle, but there. Enjoy.
Oatmeal-Lemon-Cranberry-Almond Bundle Cookies
(Adapted/healthified from my school’s coffee house’s recipe)
Makes two to three dozen
3 cups rolled oats
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
zest of one lemon
1 cup sugar
1/4 cup Earth Balance
1/4 cup dried cranberries
1/4 cup roasted almond slivers
Preheat oven to 350 degrees. Mix the oats, flour, baking soda, and salt in a bowl and set aside. In an electric mixer, combine the sugar, banana, EB, lemon juice, and lemon zest and mix well. Gradually add the dry ingredients, finishing with the cranberries and almonds. Form cookies into small balls and slightly flatten on a lightly greased baking tray (they won’t spread much at all). Bake for 10-12 minutes, until the tops turn golden brown (they’ll firm up a lot on the tray, so don’t overbake them!)