Cooking Tool of February, Let’s Get Baking!

Category: Breakfast, Recipes Comments: 19 comments Tags: , , , , , ,

Cooking Tool of the Month – Silicone Bakeware

Hello blissful beings! Hope you are enjoying the Cooking Tool of the Month series! Are you burning in anticipation of what the rest of the year may bring? February we don our oven mitts and do some baking with Silicone Bakeware! I heard about these from my friend Chef AJ last year. I was leery to give them a try; are they safe, worth the money, will my muffins really not stick?? I’m an adventurous baker so I thought what the heck!

First, research suggests that silicone bakeware is totally safe up to 428 degrees F, will not leach any toxins into your food, is an environmental alternative since you do not need to use oil or parchment paper, and is the only non-reactive non-stick cookware available (though I’m curious about these new ceramic pans). Is the jury still out? Do some say silicone is not safe? Yes. So make your own judgment and do what you feel is best, as always. This is the set that I bought because I knew I would use the muffin and loaf pans the most.

I have a love/hate relationship with baking. It’s not my forte but healthier baked goods have become a passion of mine. I eschew most sugars, use whole grain flours, and reduce the oil/fat without sacrificing taste or texture. I want to enjoy my desserts, but not have to worry about it adding pounds or putting me in a sugar coma.

Do not be afraid to play around with different flours and sweeteners.

Yes dessert is a “treat”, an occasionally thing, so it should be delicious. But I enjoy my treats even more if I know they are not demineralizing my body (from the sugar). And that means I get to eat more without feeling like crap 🙂

I must give credit to the woman who sparked my interest in a healthier way of baking. More Great Good Dairy-free Desserts Naturally by Fran Costigan was the first vegan baking cookbook I ever bought. Fran introduced me to using barley flour and mixing granulated sweeteners with liquid sweeteners. She’s just brilliant and not called the “Queen of Vegan Desserts” for nothin’!

I use this method of mixing different flours and sweeteners together in almost all my baking now. It makes it fun and more enjoyable knowing I’m making something that doesn’t cause my health suffer. I have an enormous sweet tooth, so if I didn’t make healthier baked goods my health would be shot. Believe me.

 

Orange Coconut Cornmeal Muffins
Makes 6 muffins

1/2 cup corn meal
1/4 cup barley flour
1/4 cup garbanzo flour
1 teaspoon baking powder
1 teaspoon flax meal
1 teaspoon arrowroot
Dash sea salt
1/4 cup unsweetened dried coconut (+1 tablespoon extra for topping)
1/2 cup full-fat coconut milk
1 teaspoon orange zest
1/3 cup orange juice
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup coconut palm sugar

Directions:
Preheat oven to 350 degrees F. Line a muffin tin with liners or use silicone bakeware. Set aside. Whisk together the first eight dry ingredients in a medium bowl. In a smaller bowl whisk together the rest of the ingredients. Mix wet into dry until well combined. Spoon batter into muffin liners until almost full. Sprinkle extra coconut on top of each muffin. Bake for 25 minutes or until a toothpick comes out dry when inserted into the muffin.

Do you like playing with different flours or sweeteners? Do you value whole grain flours and more healthful sweeteners or do you not care so much?

Don’t forget to try these cookies that are sort of like a Samoa girl scout cookie. Kind of. But you can see the combination of different flours and sweeteners represented here.

And don’t forget to click the “Like” button below and share this post with your friends. Sharing is caring 🙂


Comment List

  • Those look delicious! I bake with wheat flour (very happy that whole wheat pastry flour substitutes well for all purpose), but there's an Ethiopian recipe I want to try that calls for garbanzo flour, so I might end up getting some to play around with. I also use silicon for baking. I do have a caveat…the muffin cup liners that I got are pleated like paper muffin cups, and they're actually kind of a pain to clean. Straight sided ones would have been a much better idea! 

    • Christy Morgan 01 / 02 / 2012 Reply

      You can totally use ww or whole wheat pastry flour in place of barley and even try it without the garbanzo flour. You might have to adjust the liquid measurements some, but what I have found with all these experimentations is that it’s pretty hard to mess up vegan baked goods. As long as you know what kind of texture you want with the batter you can add a little of this and a little of that.

  • Faith 01 / 02 / 2012 Reply

    Could you substitute coconut oil for the coconut milk?  Any other suggestions of a substitute for the coconut milk?  Thanks for your help!  They look delicious!!

    • Christy Morgan 01 / 02 / 2012 Reply

      You could just substitute another non-dairy milk. Coconut oil and coconut milk are two different things with different textures and react differently in a baked good.

  • Amy 01 / 02 / 2012 Reply

    I just bought the baking set and cookbook. I have been on a vegan baking rampage and I can't wait until these items arrive! I love baking for my little ones without the sugar high.  I rely too much on maple syrup so I am looking forward to new ideas. 

    • Christy Morgan 01 / 02 / 2012 Reply

      Wonderful! This is actually a new recipe not in my book and there are quite a few new ones on my website as well. Just look under the Recipes tab. I actually don’t mind maple, I prefer it along with brown rice syrup, dates and date syrup. and coconut palm sugar. It’s fun to play around 🙂

  • Vicky 02 / 02 / 2012 Reply

    My Mom bought me some silicon muffin tins for Christmas and I threw them out as I thought they were too "plasticky" and toxic!!!!!!!!!! My bad.  Guess I should have done research first lol.  These look yummy for a treat.  Like you – I need my treats to be as healthy as possible otherwise what's the point of going to all of the work to make green juices every morning!  Haha.  That was a random thought process……….

    Thanks Christy.  Love Blissful Bites too!

    • Christy Morgan 02 / 02 / 2012 Reply

      No worries! I think they are pretty safe and last a long time. I’m glad I’m not the only one who likes healthier treats 🙂 Glad you are loving Blissful Bites!

  • Kathryn 02 / 02 / 2012 Reply

    I think Central Perks made these for the New Year/New You conference recently. They were amazing and yes, I shamefully had Donn cut everyone in line to grab me two because they went fast! 

    • Christy Morgan 02 / 02 / 2012 Reply

      They made my Pineapple Cornbread Muffins from Blissful Bites actually. This is a new cornmeal muffin because I just can’t get enough!! 😉

  • These look so good! I haven't used barley flour before, I'll have to give it a try. I'm with you on liking corn muffins sweet. And I bet my kids will love these too 🙂

    • Christy Morgan 02 / 02 / 2012 Reply

      I’m guessing the kids will go nuts! Have we already discussed featuring you on the What Kids Love feature?

  • Karen Faivre 02 / 02 / 2012 Reply

    Those muffins look gorgeous. I guess I need to get one of those silicone muffin pans. I do have Fran Costigan's cookbook and everything I've made from it is absolutely delicious and so much healthier than most "treat" recipes.

    • Christy Morgan 02 / 02 / 2012 Reply

      You are welcome to use your regular muffin tins 🙂 Fran rocks, her book has given me so much inspiration!

  • Becky 04 / 02 / 2012 Reply

    I am baking these for someone allergic to coconut. Is there a substitute for the dried coconut or can I leave it out without having to change the other ratios of ingredients? Thanks for your help!

    • Christy Morgan 06 / 02 / 2012 Reply

      You should probably just pick a different recipe. You could use another non-dairy milk and leave out the dried coconut but I have no idea how that will affect the recipe. You most likely will have to change the liquid measurements and may need to add oil for moisture, and you are completely changing the taste of the recipe by removing the coconut. The full-fat coconut milk is creating the texture of the muffin as well.

  • Ree 10 / 02 / 2012 Reply

    Made these for breakfast and loved them…. Thanks for the recipe. Love the video to see how it's done. I remember recipes better this way!

    • Christy Morgan 06 / 05 / 2012 Reply

      Thanks Ree! Glad you liked the recipe and the video. Hope to do more videos in the future so be sure to subscribe to my blog!

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