Puddin' Pie! - Raw

If you remember one of my ealier posts, you'll know that I love raw banana pudding. Since discovering the technique, I've made countless avocado-banana puddings. It's such a silky, nutritious way to feel sinful. :)

This one is more of a vanilla-lemon pudding, but no less delicious. I really enjoy the texture that the flax imparts to this. And, to be a little more fun (and needing the protein) I made a walnut-date crust! I could eat that pie crust alone as a dessert. Oooh... Ideas of date balls are flying through my mind.. like a golden snitch. ;)

The green of the pudding is a little off in the picture, but that's because of the flax and cinnamon. Also, the pie would have been more full if there hadn't been so much tasting... in the name of science.

Puddin' Pie!

For the crust:
1 cup walnuts, soaked and dried
1 cup dates, soaked for 5 minutes
1 Tb. water

Grind in a food processor until almost smooth, or desired coarseness.

For the Puddin':
3 bananas
1 avocado
1 1/2 Tb. agave
sprinkle cinnamon
4 Tb. ground flax
1 tsp. vanilla extract, or vanilla bean pulp
2 Tb. lemon juice

Blend all in the food processor until velvety smooth.

Grease a smallish pan with a chunk of coconut oil. (I just took out a chunk and rubbed it around, no need to melt.) Press the pie crust into the pan, making sure to keep it even. Then, pour the pudding into the crust, and chill in the fridge for about an hour.

This makes a very soft pudding, so it's not going to firm up much. It might even be fun to press the pie into a cupcake pan for individual servings! Less mess that way. We just both ate it out of the pan, so there was no slicing and serving.

Red Delicious Apple Butter - Raw!

Until this point, Red Delicious apples have been the bane of my existence. I like their flavour, but the thick, tough skin wrapped around that all-too-mealy interior was enough for me to pass on a side a fruit with my meals as a child. It was hard to say no to fruit. Gramma's heart was in the right place when she put out bowls of fruit for us, but I just couldn't stomach it. I'll take the oranges, thanks.

Notice how I said "Until this point"? I believe that (almost) everything, if done a certain way, can taste good to someone. Jeremy, in his loving attempt to buy me more apples, accidentally got red delicious. Ouch. (In his defense, those did look strikingly like Galas.)

Seeing this as a culinary challenge (and also being on a raw food binge lately) I decided to make applesauce. Applesauce, ha! I wanted to keep the skins on, but with these apples, any amount of extra processing to pulverize the skins would (and did) make a chunky, chewable sauce into a smooth, almost-whipped kind of cream. I'm not complaining, trust me. ;)


Red Delicious Apple Butter

3 red delicious apples, cored and chopped
1/2 tsp. cinnamon
2 tsp. lemon (to taste, and keep color)
1 Tb. agave nectar (to taste)

Combine ingredients in a food processor, and puree for a good long while, until the skins are minced fine, making sure to scrape down the skins off the sides.

Sprouted Buckwheat Tabbouleh

I'm a minimalist when it comes to tabbouleh. I like fresh, raw ingredients, and no sloppy mess like we've probably all had at cheap falafel stands. Tabbouleh (or tabouli) has bulgur wheat, which I was never quite fond of, so I decided to make it with buckwheat. But cooked buckwheat? Meh. I had a good-sized bag of buckwheat, so I decided to sprout it.

When you soak buckwheat, it gets slimy and gooey like flax, but not quite so much goo. I think I rinsed them like five times each rinse/drain cycle just to relieve them of their goo! After about two days though, the buckwheat had thoroughly sprouted, and (much to my excitement) the goo had gone away! They were dry, poky, and beautiful. :)

I also have to admit that I have dreams of galettes (which is a traditional dish of Brittany: like a savory, gluten-free crepe) with sprouted buckwheat, but I believe that's another post. ;)


Sprouted Buckwheat Tabbouleh

1 (thin skinned) cucumber, quartered lengthwise and sliced
1 large tomato, chopped
2 green onions, sliced
1/2 cup parsley, chopped (about a handful)
1 cup sprouted buckwheat
drizzle Extra Virgin olive oil (maybe about a tablespoon)
1 Tb. lemon
Salt and freshly cracked pepper, to taste

Toss all ingredients in a large bowl and enjoy!

It's too bad I didn't have mint on-hand. I would've chopped up a couple sprigs - maybe 2 tablespoons in this dish. I love the crisp, green taste of fresh mint. Mmm...

Blackberry Molasses Tarts, Banana Chai Tart

Last night, we were all out of chocolate.

Now I know that you're thinking. How can this be? No CHOCOLATE? Well... Let's just say that I like my Chocolate Chip Mini Cupcake recipe. :)

I have to admit that, when I'm feeling lazy, plain dark chocolate has always been (and probably will always be) my dessert of choice. We usually keep a tin of bulk dark chocolate chips handy for when just such an occasion arises. But alas, there was none to be had. I did, however, have a fresh new jar of blackberry jam from the farmer's market.

There's really nothing like blackberry jam, you know? I grew up picking buckets of blackberries at my grandparents' house for all kinds of different blackberry recipes. I have a very fond memory of about a dozen of us climbing up plywood boards onto the tops of the (several feet high) bushes to get all of the best berries. We'd often come into the house with our hands, faces, and clothes covered in that vivid indigo, completely stuffed from the hours of berry eating. I even used them to color my mud pies. :)

I almost called these mincemeat tarts, but they have no nuts or brandy, so I've settled with Blackberry Molasses tarts. The filling can actually be eaten without cooking (and we did eat this about a week ago, sans blackberry jam) but I thought it'd be nice to put into a tart.

I tried out Bob's Red Mill's recipe for 5-minute Teff Pie Crust(doubled and pre-cooked), and while I love the flavor of teff, I think the crust could have used a binder, and butter instead of oil. Next time I'll add some tapioca starch and Earth Balance.

Blackberry Molasses Tarts


16 prunes, chopped
2 tart apples, chopped
1 scant cup raisins
1/4 cup hemp seeds
1tsp lemon

Combine in a large bowl, and set aside.

In a saucepan, heat on low:

2 Tb. maple
2 Tb. molasses
1 Tb. lemon
5 Tb. blackberry jam
1 scant tsp. vanilla
1/4 tsp. cinnamon
4 tb. coconut butter

Whisk ingredients together until smooth and warm. It takes a bit for the coconut butter to melt. With a spatula, scrape the warm goo onto the fruit mixture, and fold in.

Pour into teff tart shells, and bake at 350 for about 30 minutes, or until the apples have softened.

This made a full pie, and the deep dish tart you see in the picture.

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I had some pie crust left over, so I threw this together, also. :)



Banana Chai Tart

3 Tb. honey
1 tsp. lemon
2 bananas, sliced
1 banana, chopped
Juice of one orange
2 sprays of sweet chai essence
1/4 tsp. vanilla

Heat honey and lemon in a saucepan (I used my measuring cup) on low heat until melted. Pour over bananas in a large bowl, and mix thoroughly. Add the rest of the ingredients, mix, and transfer to the tart shell. Top with thin sliced orange segments, and bake at 350 about 30 minutes, until the top starts to brown slightly.

Southwest Walnut "Scramble" (raw)

I love watching people cook. Growing up, I'd spend hours watching my family cook, and whenever there was a cooking show on, I was right there. My eyes were glued to the television. I have since given up watching TV, and only have one for the occasional movie marathon with the housemates.

Luckily, YouTube has all kinds of cooking to watch, from the expert chef cooking shows, to amateur videos of people proudly showing off their newest creations. I hope to, at some point, get some of my own videos on YouTube. In the Meantime, I'm an avid seeker of new food porn to watch. :)

Which brings me to my next thought. I love watching people prepare raw food. It can range anywhere from simple preparation, like this dish, to hours of intense work. I really like the foods that Ani Phyo shows us on YouTube. They're very quick and easy recipes to prepare, and it's very easy to elaborate on them.

My recipe today was manipulated from this recipe, the Spanish Breakfast Scramble. I loved the idea of this recipe, but thought it needed a bit more of a kick. So, I came up with this:

Southwest Walnut Scramble

2 cups walnuts, soaked and dried
1 cup sunflower seeds, soaked
1 large tomato, chopped
1/2 bell pepper (color of your choosing, I chose yellow)
2 small green onions
1 Tb. turmeric
1 tsp. chili powder
1 1/2 tsp. tamari (use nama shoyu for truly raw)
1/4 cup chopped parsley
1 small garlic clove, crushed (optional)
splash raw apple cider vinegar (I don't ever use filtered ACV)
squeeze lemon
cracked pepper
1 avocado, chopped

Blend walnuts and sunflower seeds in the food processor until they're nicely minced. Using a spatula, pour contents into a bowl. Add in everything else except the vegetables, and mix well. Finally, fold in the tomato, green onions, and bell pepper. Garnish with avocado and kale.

In the picture, I used a whole kale leaf. Normally, I would chop it fine,
and add a dash of lemon juice, olive oil, and Bragg's Liquid Aminos.

Coconut Date Porridge

I've been on a coconut kick lately, if you haven't noticed by my past few posts. These days I use coconut oil more than I do olive oil, because it's such a creamy, silken oil to work with. I like it better for high-heat cooking, more than any other oil.

This morning, I was in the mood for porridge. I'd recently gotten some bulk medjool dates for a pie crust I'll be making soon, so I thought I'd try this out.

Now, normally I work recipes from scratch, but I had to showcase this hot cereal mix. Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal is just amazing. I was gifted it by a friend awhile back, and I fell completely in love. Not only is it a easy mix to prepare, but the mix of brown rice, corn, buckwheat and sorghum gives the bowl a rich, gooey feel on the tongue. Paired with coconut oil and dates, I think I might just be in porridge heaven.

Coconut Date Porridge

1 cup Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal
3 1/4 c. water
2 Tb. coconut oil
2 Tb. dark maple syrup (B grade, or No. 2)
12 pitted medjool dates, chopped, 1 Tb. reserved
1 1/2 cups coconut water
1/4 tsp. cinnamon, for garnish
pinch salt

In a pot, bring water and salt to a boil. Add cereal and mix in, then immediately turn the heat down to low. Cover, and simmer for 10 minutes, stirring occasionally. It should make about 2 1/2 cups.

Add coconut oil, maple syrup, dates, and coconut water into pot, and incorporate thoroughly. Divide into two bowls, and garnish with reserved dates and cinnamon.

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I actually made this as one serving for myself, so I did the mixing in my own bowl. As I pushed the tablespoons of coconut oil and maple syrup into my porridgey mass, I found this:

Coco-maple love! :D

When I showed this picture to Jeremy, he gave me a funny look and asked me if it was an egg! It kinda does look like a teeny quail egg or something, I have to admit. :) Too bad it was a couple days late for Valentine's Day. It would have been so perfect.

As a side note: Last time I made this hot cereal, I made a HUGE batch of it plain, and put the leftover bits in the fridge. That night, I was feeling like having polenta, but I had all of that ready-made, so I scooped spoonfuls out (it was quite firm) onto a cookie sheet and drizzled them with olive oil, and baked until they turned golden. I served them with a hearty red wine and herb marinara, and it was delicious! A great alternative to normal polenta, and spooning them out rather than cutting chunks or rounds gave them an extra rustic feel. Perhaps I should make that again tonight and post it here... Hmm...

Also! I joined another blogroll the "Great Cooks!" Blogroll from Simple Daily Recipes. I've been going through the other blogs, and I'm getting SO many ideas for new recipes! I'm very excited. I love Blogrolls! :D

Ginger-Lime Tofu with Citrus Marmalade Glaze, March Joust Entry

Here's my entry for the Royal Foodie Joust!

Ginger-Lime Tofu with Citrus Marmalade Glaze, Coconut Quinoa with Pink Peppercorns, Orange Balsamic Chard and Radish Greens

I'm so pleased with this menu, because they compliment each other so well. The delicate flavour of the quinoa counterbalances the citrus kick of the tofu, and the greens had a smooth, almost creamy texture from the radish tops.

The tofu was wonderful in itself, with the texture very akin to pork, and even the color was spot on. I find that red wine and tofu cooked together in most forms makes for a good substitute for heavier meats in recipes. My fiance said that it reminded him very much of a gourmet version of orange beef he used to get at Chinese restaurants, and he gobbled up everything left in the pan, including the leftover glaze!

A wonderfully pink Valentine's meal, indeed. :)

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Ginger-Lime Tofu with Citrus Marmalade Glaze

13 ounces of firm tofu
3 tbs. grated ginger
5 tbs. lime juice
2 tbs. red wine (merlot)
2 green onions, diced (just the dark green tops; reserve the whites for later)

Cut tofu into quarters, then slice each quarter lengthwise into three cutlets. Place tofu into a freezer-safe container, and add in red wine, ginger and lime juice, making sure to coat.
Place in the freezer overnight (this firms up the texture of the tofu, making it more meat-like.) Remove from the freezer and allow the mass to thaw.
Drain and spread tofu cutlets onto a cookie sheet, and place in the oven for 20 minutes at 400 degrees, then flip, and return to the oven for 20 more minutes. Both sides should be a nice golden brown.
Arrange the tofu in a baking dish. Pour on the marmalade glaze and top with diced green onion.
Bake at 400 degrees for another 10-15 minutes, or until the glaze has reduced slightly. (It will get very bubbly, the bubbles should start to rise just a bit.) Garnish with diced green onion tops and diced red bell pepper [not pictured - thought that up while we were eating!]

Citrus Marmalade Glaze

1/2 cup marmalade (lemon, grapefruit and orange, with black currant juice)
1/4 cup white wine (chardonnay)
large pinch of ground pink peppercorns
1 tsp. whole pink peppercorns
1 tsp. lime juice
1 tbs. rice wine vinegar
1 tsp. wheat-free tamari
pinch cayenne pepper, to taste

Simmer all ingredients in a small saucepan over VERY low heat (watch that it doesn't burn!) to till it reduces by about 1/4.


Coconut Quinoa Pilaf with Pink Peppercorns

2 cups sprouted quinoa
1 tsp. salt
3/4 cup coconut water
1 tsp. lime juice
squeeze of lemon
1 tsp. coconut oil
2 tsp. ground pink peppercorns

1/4 onion, thinly sliced and caramelized with 2 tsp coconut oil and splash of coconut water (reserve pan for sautéing the greens)

Heat coconut oil in a pot on med-high heat, and add quinoa, sautéing for about 5 minutes. Add coconut water, lemon, lime, pepper, and salt, and simmer on med-low for about ten minutes, until the liquid evaporates. Once the quinoa cools a bit, toss in the onions. Serve on a bed of watercress.


Orange-Balsamic Chard and Radish Greens

4 chard leaves, roughly chopped (stem sliced thin and reserved)
1 large bunch radish tops, destemmed and large leaves torn in half
Whites from diced green onion
Juice from half a navel orange
Splash balsamic vinegar
1 tsp. coconut oil
pinch salt

Warm 1 tsp. coconut oil in the pan you used to caramelize the onions, and add the green onions. Sauté for 2 minutes, until softened. Add chard, toss to wilt slightly, then add the radish greens, orange juice, salt and balsamic. Once wilted, plate with a sprinkling of ground peppercorns and a few raw chard stem pieces.



Enjoy! If you like this recipe, vote for me at the Joust on March 1st, Thanks!

Update!

As you've probably noticed, I've added a lot of new things to my blog in the past few days. I can now do email subscriptions, joined a couple affiliate sites, added a feature where you can rate my blog, and am now part of a few (really) fun Blogrolls. I'm particularly happy about the Blogrolls, because it connects me to so many other food geeks and brings more people to my page. After putting them on this morning, I came home tonight and had three new comments from Blogroll people! Yay!

The Foodie Blogroll is going to be quite exciting because they do a "Royal Foodie Joust" (run by the Queen of Leftover Foods) which is a monthly contest for all the foodies out there who want to participate. The idea is, everyone gets three ingredients to work with, chosen by the previous month's winner, and whoever gets the most votes as "best dish" wins a Royal Foodie Joust apron! I'm SO excited for this!


This month's ingredients are:

pork (I'm using tofu instead)
citrus
pink or white peppercorns

I'll be making my dish tomorrow for an early Valentine's Day dinner, then going out to an undisclosed (by Jeremy) location for drinks to watch the sunset over Vancouver Island. Watching the sun set over those high peaks is just breathtaking.


If you scroll down through all those icons on my right-hand side, make sure to rate my blog, and leave me a comment to tell me what you think of the new updates. I'd love to get some more comments and feedback on my recipes, too! *nudgenudge* ;)


Blessings!
Lyra

Onigiri with Mushroom and Red Pepper

So, by now I'm sure you've figured out that when it comes to food, I tend to not play by the rules. This time is really no exception. :)



Traditionally, Onigiri is filled with salmon, or pickled vegetables. I had a hankering for mushrooms and red pepper though, so I filled my fun rice triangles with them instead! I made a pretty large batch for a potluck (cooking 6 cups of sushi rice for about 24 of these puppies) so I'll round down a bit.

First, you'll need to start your sushi rice. I used the About.com recipe, found here. Those amounts should make about 12 onigiri, depending on size.

While the rice is cooking, you'll need to marinate your mushrooms. I used dried shiitakes. You can use fresh, or other mushrooms if you like, but I really enjoy the extra earthiness dried shiitake mushrooms have. I just tossed this all together without measuring, so it's really all about your particular tastes.

2 cups of dried shiitake mushrooms, broken up, in a large bowl
2-3 Tb wheat-free Tamari
1 Tb fresh ground garlic
1 Tb fresh ground ginger
2 Tb sweet red pepper sauce (can be found in any asian market)
Two generous splashes white wine
A splash of red cooking wine (asian market as well, with salt added)
A drizzle of rice vinegar
1 tsp toasted sesame oil
1/4-1/2 cup of water

Mix everything together except the water, making sure to coat the mushrooms as much as possible. Taste the marinade, and if it tastes good to you, add the water. Just enough water to make it a functional marinade. You don't need to cover the mushrooms with water; you'll lose flavour if there's too much water, and they'll float anyway. ;) Once the marinade has set in (about 10-15min), squeeze most of the marinade out of the mushrooms, reserving the liquid, and chop the mushrooms into small pieces. (I just did this while the pepper was frying.)

Next, prepare the red pepper.

1 red pepper, diced small
1 tsp toasted sesame oil
1 tsp coconut oil (optional, but I really love the slightly sweet creamy flavour)
1 Tb black sesame seeds

Heat a small pot to medium high, and melt your coconut oil with the sesame oil. Throw in the pepper, stirring occasionally. After the pepper has softened a bit, add your mushrooms and black sesame seeds. Once it's back up to the proper heat, add the marinade in splashes to keep everything moist. If the liquid evaporates too quickly, turn the heat down a bit. Once most of the liquid is cooked out, turn off the heat and set aside to cool.

Once your filling has cooled enough to touch, you can stuff your onigiri! I used a triangle mold, which my room mate was awesome enough to have in-stock. They're very inexpensive, and can be found here.
I also found a great tutorial on how to make onigiri without a mold!

Instead of covering these beauties in nori sheets, I decided to sprinkle the top with my Hemp Seed Furikake. Also, no Japanese rice dish is complete (IMO) without wasabi and pickled ginger! :)

I love the way they compliment sushi rice.

Needless to say, they were a hit! I love how they have a bit of mystery as to what's inside. Also, the slight sweetness of the marinade blends well with the softness of the rice. It was a very nice blend.


Enjoy!

Hemp seed Furikake

I've been eating a lot of rice lately because of stomach issues (read: free pizza, oy!) and looked around the local asian market for some vegan Furikake with no MSG. Usually I can find this, but our market here doesn't seem to have it. C'est la vie. So I rummaged around my cupboards and made up this recipe instead.


Hemp Seed Furikake

5 sheets of nori, ground into a rough powder in the blender
Equal parts:
Black sesame seeds
Raw hemp seeds

Toss all ingredients into a pint jar, and shake vigorously until evenly mixed. (It helps to do a little dance and jump around a bit!)


I'm LOVING this mix. Salt-free, sugar-free, but full of flavour! Plus, you get a punch of nutrition from all sides. The hemp seeds particularly. You can it sprinkle on rice, salads (yum!), soups, noodle dishes, veggies - well, pretty much anything! :) Best of all, it's shelf-stable.


Blessings!
~L

Banana Fritters with Orange Blossom Honey and Mint Butter

And now for something completely different!

After all that healthy raw food, how could I resist coating my entire kitchen with a nice layer of sunflower oil? I mean, sometimes, we've all just got to say to ourselves, "Yep... SO taking a shower after this."

I've always been a huge fan of banana fritters. Well, actually, deep fried bananas in any sort of fashion. Jeremy and I used to get bananas that were rolled in coconut before being put into an egg roll wrapper for deep frying, but I've got to say I like these better. The batter is made with almond meal and minced dried coconut, which gives it more substance than if I had just used a fine flour. Also, the tangy orange blossom honey cuts the grease a little bit, and gives it a kick, which is really nice. The mint butter is a very nice finish; freshly made it's spreadable and melts deliciously into a silken mint glaze on these fritters. Yum!

The mint butter, I have to say, was a very happy accident. I originally was going to make a mint cream with coconut milk, but I thought it should be thickened, so I added some coconut oil. Much to my amazement, it separated! So I worked some of the liquid out of that beautiful, minty butter, and now it's a solid mass of coconutty goodness. :D

Also, I want to touch on why I use honey in this dish, even though this is a vegan blog. I thought long and hard about this choice, because I want everyone to be able to enjoy my dishes. I understand that many vegans make different choices for themselves, so I'm not trying to turn this into a debate. The honey that I'm using here is from a local, trusted source. I believe that this is a much more sustainable choice for me, because the town I live in is so isolated. (You have to take two ferries to get here from the mainland, as we are on a peninsula, surrounded by mountains.) Plus, I love the flavour it imparts to this dish, especially. Alternatively, you could use agave.

With that said, on to the recipe!


Banana Fritters

4 bananas, thickly sliced diagonally
1 Tb. lemon juice

Evenly coat the bananas in lemon juice and let them sit while you make up the batter.

1 cup almond meal
1/4 cup tapioca starch
3tb shredded coconut
sprinkle cinnamon
pinch salt
1/2 cup water

sunflower oil

Mix dry ingredients together, then add water. You want the batter to be just thin enough to coat the bananas. The coconut and almond meal will soak up some extra water, so add more water by the teaspoon as needed. I used a tablespoon after letting mine sit for about 5 minutes.

In a nonstick pot or deep pan, add about 1/2-3/4 inch of oil. Heat to medium-high, or until you dip the tip of a chopstick in and it bubbles.

Coat the bananas evenly while you're waiting for the oil. I tossed half of them into the batter first, then used the second half when the first was finished. Fry bananas until golden, and place onto a clean towel to drain. (Also, I used chopsticks to turn the fritters, I find there's less splattering - but then, I have a steady hand with chopsticks.)


Tangy Orange Blossom Honey

3 Tb. honey (or agave)
1/2 tsp. orange blossom water
splash of lemon juice

Whisk ingredients together until creamy. I heated up the bowl slightly on low heat until the honey was softer.


Mint Butter

Handful of peppermint, stems removed
2 Tb. firm coconut oil
1/2 can of coconut milk, cream only (must be separated; if not, just a few tablespoons or so)

In the food processor, add coconut milk and peppermint, and blend until smooth. In small chunks, add the coconut oil. Once it looks like a watery mess, spoon it out into a fine mesh strainer. Gently press the water out, making sure not to push the solids through. It helps to roll it around and knead it, almost like a bread dough, or use a spatula to smooth it out, and drain the water. (You'll know what I mean when you're doing it. :) Reserve the liquid for use in something else.

When finished, plate fritters with a drizzle of honey and mint butter on the side. Can you say shower time? I knew you could. :)

Mini Chocolate Chocolate Chip Cupcakes!

I made these yesterday for a potluck, and OMG! They're so soft and fluffy and delicious... and the brown sugar gives the outside of the cup a little crust so when you bite into it... the inside is like a cloud! Totally vegan AND gluten free! How can you go wrong, really? :) I opted out of doing the lemon glaze* I usually do with this recipe, but you certainly can!

I originally adapted this recipe from a (wheat heavy) vegan chocolate cake recipe found on Vegweb.com, and also substituted coconut milk for the normal oil/water mix, and I'm very pleased. It gives the cake a richness and extra depth of flavour that you rarely find in cakes. I'm so happy to be able to share this with you!!


1.5 cups of rice flour
5 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup brown sugar
1/2 teaspoon salt (optional)
1 tablespoon raw apple cider vinegar
1 teaspoon vanilla extract
1 cup coconut milk
about a handful of chocolate chips (more or less if you like) :)

Put your flour into mixing bowl, add cocoa, baking soda, brown sugar, salt and mix well.

Make two deep holes in the dry mix. Into one, pour the vinegar (oooh... bubbly) into the next, pour the vanilla. Then, pour the coconut milk in, over all of this, and mix it all up until there aren't any more lumps, then fold in the chocolate chips.

Use a tablespoon to fill your mini cupcake pan (available at most places) so the cups are about 3/4 full.

Bake at 350 for about 15-20 minutes.

Makes about 1 1/2 pans, but I usually double or triple the recipe, as I've done it other ways in the past.



*Note: You can also use this as regular cupcakes, or in a cake/sheet pan. This was made as a sheet cake for a friend's birthday originally, with a tart lemon glaze.

Here's the rough glaze recipe:
Juice and zest of about 2 lemons and about a cup of raw confectioner's sugar, whisked together to make a moderately thin (but not runny) glaze. You can add more or less of either ingredient to find the consistency you choose. To spice it up, zest a bit of lime or orange into the mix! :)