Hotcake Hearts Bar & Muffins

“Only boring people get bored.” quoth Ruth Burke.

I’m always looking for a new and crazy recipe inspiration, something odd and out there, and this is because I get bored easily with the most commonplace dishes that make up the American diet.

Does this mean I’m boring?

Or does the pursuit of new baking ideas make me an innovator? The antilogoi to boring?

Did you ever think food preparation could be so philosophical?

I did and do. Just read my “Philosophies & Such” page.

Or make this warm brunch treat and see what you can learn about yourself.

Makes 1 big hotcake heart or 6-7 mini muffins.

Ingredients

3 T nondairy milk

1/2 T melted vegan butter or applesauce

1/4 large egg or flax egg, mixed

1/2 T stevia

1/4 cup spelt or white whole wheat flour

dash of baking powder

splash of vanilla

optional: dash of salt

Directions

Preheat oven to 350 degrees. Lightly grease whatever pan you’d like to bake in. Set aside.

In a small bowl, mix all dry ingredients. Then blend in wet.

Transfer to prepared dish and bake for 6-7 minutes for mini muffins, 10-12 for the hotcake heart.

Serve warm and top with whatever you like. Pure maple syrup is delicious, but so is my favorite cream cheese frosting.

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Maple Syrup Oat Muffin

Not quite like oatmeal.

Not quite like a traditional muffin.

Not quite like a flapjack.

This delicious baked treat is deliciously odd. It takes from the three beloved breakfast staples, ones that can easily be prepared in a bland way, and pulls them together with a rich, flavorful syrup taste.

Yum.

Ingredients

2 T quick oats (save 1 t for topping)

2 T spelt or whole-wheat flour

dash of baking powder and cinnamon

1 t vegan butter

2 t pure maple syrup

1 flax egg

1 T nondairy milk

optional: chopped pecans or sliced almonds

Directions

-Preheat oven to 400 degrees. Lightly grease a muffin tin slot or a ramekin. Set aside.

-Combine all dry ingredients; then wet.

-Softly mold to prepared baking dish. Press in extra oats and nuts.

-Bake for 10-12 minutes or until a toothpick can be inserted and comes out clean. Alternatively, you can microwave for about a minute and a half.

Top with extra maple syrup or honey if you like. Serve fresh out of the oven.

Pumpkin French Toast Bake

 

Good morning, Pumpkin!

Whatcha got in the oven?

Oh, pumpkin! How seasonal.

Remember my Pumpkin Spice French Toast? Well, here’s a new version. It’s baked and can be prepared the night before (ideally) or in just a few minutes (if you’re impatient like me).
And I post it the day after Thanksgiving (also my wonderful momma’s 50th birthday!) because if your family is like ours, you’ve got some pumpkin leftover, and lots of bread. Put it to good use with this delicious breakfast bake.

Ingredients

2 slices whole-grain bread

1 t cinnamon

1 t pumpkin pie spice

1 t stevia

optional: scant 1/8 t salt (I omitted)

1 T organic vanilla yogurt

2 T pumpkin puree

2 T nondairy milk

splash of vanilla

Directions

-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-Slice bread into cubes. If you have time, let it sit out for a while to dry out.

-If you’d like to prepare the night before, which is recommended for a softer bake, then toss all dry ingredients together in a small bowl (bread + spices). In another small bowl, combine all wet.

-Layer ramekin with one layer of bread cubes. Pour part of the mixture over. Repeat. Once all cubes are covered, press down a bit.

-Bake for about 10-12 minutes, longer if you left in the fridge over night.

Serve right out of the oven with warm maple syrup or organic honey. Enjoy!