Read Dharma Feast Cookbook Online
Authors: Theresa Rodgers
Dharma Feast Cookbook (34 page)
| C ORN M UFFINS |  |
These corn muffins have a more delicate texture than cornbread. If you use grapeseed oil, which has a bit of a buttery taste, instead of butter, they are vegan. Savoring one while still hot, with melted butter, will make you feel that you are in the right place at the right time.
| M AKES 12 MUFFINS | P REP TIME 45 MINUTES |
1 cup cornmeal 1 cup whole-wheat pastry flour 1 teaspoon baking soda 1 teaspoon sea salt 1 cup applesauce 1 cup almond milk ½ cup honey ½ cup melted butter or grapeseed oil | Preheat oven to 350°F. Butter or oil a 12 unit, regular size muffin pan. Combine cornmeal, flour, baking soda, and salt in a large bowl. Add applesauce, almond milk, and honey. Stir. Add butter or oil; stir to combine. Fill each unit ¾ full with the batter. Bake until a toothpick inserted in center of muffin comes out clean, about 12–15 minutes. |
| M APLE -P ECAN S CONES | |
Scones originated in Scotland. They make a delicious addition to a special breakfast anywhere in the world. We love the combination of maple syrup and pecans in this recipe. The maple syrup also gives just the right amount of sweetness. We have doubled and tripled this recipe with great success. Substitute a gluten-free flour blend for the whole-wheat flour if needed.
| M AKES 8–16 SCONES DEPENDING ON SIZE | P REP TIME 1 HOUR |
3½ cups sifted whole wheat pastry flour or gluten-free all-purpose flour 1 cup finely chopped pecans 4 teaspoons baking powder 1 teaspoon salt 2/3 cup softened butter 1 cup (more with whole wheat flour) rice or almond milk 1/3 cup + 3 tablespoons Grade B maple syrup | Preheat oven to 425°F. In a large bowl, combine flour, chopped pecans, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Put 2/3 cup milk in a bowl. Add 1/3 cup maple syrup to milk and add to dry ingredients. Mix lightly with a fork until the mixture clings together and forms a soft dough. Drizzle and work in more milk if necessary to make dough workable and the right consistency. Turn dough out onto lightly floured surface or pastry cloth and knead gently 5 or 6 times. Divide in half. With lightly floured rolling pin, roll one half of dough into a 7-inch round. Cut into pie wedges. Repeat with remaining half of dough. Place scones 1 inch apart on baking sheet. Pierce tops with a fork and brush with remaining maple syrup. Bake 15–18 minutes or until golden brown. Brush with remaining maple syrup. Serve warm. |
| W HOLE W HEAT B ANANA B READ | |
What is a cookbook without a good Banana Bread recipe? This is a healthier version than those you’ll find in most cookbooks. It uses whole-wheat pastry flour instead of white flour and is sweetened with honey. It’s a great way to use up bananas that are turning brown.
| M AKES 1 L OAF | P REP TIME 1 HOUR TO 1 HOUR 15 MINUTES |
3 large ripe bananas, mashed 1¾ cups whole wheat pastry flour 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon 1/3 cup butter, room temperature 2/3 cup honey 1 egg | Preheat oven to 350°F. Mix all ingredients well, so there are no lumps. Put in greased loaf pan. Bake for 45–60 minutes or until knife inserted in center comes out clean. Remove from oven and place on a wire rack to cool. When pan is no longer too hot to touch, remove banana bread from pan. Cool. Slice and serve. |
| B ANANA B READ M UFFINS (G LUTEN -F REE ) | |
We love having delicious recipes that just happen to be gluten-free. This one is good enough to serve to family and friends. We make this banana bread in muffin pans which works well with the gluten-free flours and makes serving easy. This is a versatile recipe—you can make it by hand or in a food processor.
This recipe calls for xanthan gum, which is derived from corn sugar. This white powder looks a lot like baking powder and is used in similar amounts. Invaluable in gluten-free baking, it provides elasticity and helps to prevent dryness and crumbling. It can be found in natural food stores.
Almond and coconut flours are also often used in gluten-free baking and are available at health food stores. It is good to keep these ingredients at hand, since many gluten-free baking recipes call for them.
| M AKES A BOUT 2 D OZEN M UFFINS | P REP TIME 50 MINUTES |
2 cups almond flour ½cup coconut flour, sifted 1 teaspoon xanthan gum 4 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 3large ripe bananas, mashed ½ cup butter, room temperature 2/3 cup agave syrup 4eggs 1 cup chopped pecans (optional) Pecan halves (optional) | Preheat oven to 350°F. Butter muffin pans. Combine almond flour, sifted coconut flour, xanthan gum, baking powder, baking soda, salt, and cinnamon in medium bowl. In a separate bowl, combine bananas, butter, agave syrup, and eggs. Add to dry ingredients. Mix well so there are no lumps. Fold in chopped pecans if using. Fill muffin pans ¾ full. Top with pecan half if desired. Bake for 20–25 minutes, until golden brown and toothpick inserted in center comes out clean. Note |
| B ASIC M UFFINS | |
Use this recipe to make basic muffins, served hot from the oven with butter, or spice up a special breakfast with the variations for Lemon or Ginger Muffins.
| M AKES A BOUT 15 M UFFINS | P REP TIME 45 MINUTES (WITHOUT SOAKING TIME) |
3 cups whole wheat flour 2 cups buttermilk or yogurt 2 eggs lightly beaten 1 teaspoon sea salt ¼ cup Grade B maple syrup 2 teaspoons baking soda 1 teaspoon vanilla extract 3 tablespoons melted butter | Preheat oven to 325°F. Soak flour in buttermilk or yogurt in a warm place for 12–24 hours (see introduction to Variations–Lemon Muffins Ginger Muffins |
| A PPLE , D ATE, AND O ATMEAL M UFFINS | |