I made some cupcakes today…I call them Purple People Eater’s…even though people eat them, they don’t eat people (at least not yet).
But first a run through of my busy, food filled Sunday, which started out very healthy with this;
Nothing like a little high fiber to get you going in the morning…;-)
After that fuel filled breakfast it was time for a walk to our favorite coffee shop, this time sans the puppies, who have permanent ADHD and spend the whole time we sit outside drinking coffee licking the pavement like we have never, ever fed them in their short little lives. Scavengers they are…
After that Jaime had to write a ginormous paper (which by the way is what I should be doing this second instead of blogging) so Izzie and I took a drive to my Dad’s to putter around and pick cucumbers and beans. Which brings me to this topic; car snacks.
Car snacks: bring them or you will eat crap and be sorry.
I always try to bring a selection of things and try to strike a balance between fruit, veggies and protein. Think outside the box people, raw green beans travel well and so does a bag of baby carrots and some hummus. You don’t need to stick to Goldfish and chips, healthy snacks are everywhere. Today we brought these;
It was such a lovely day and we had a great time just moseying along down the road, spotting a great blue heron in the neighbor’s pond and picking beans.
Then I came home and decided to make some cupcakes. These are version number one of the Purple People Eaters, the recipe is loosely based on a recipe from Jessica Seinfeld’s Deceptively Delicious except these are vegan and wheat and gluten-free. This vegan wheat free baking thing is tricky, especially because I don’t like to use refined sugar either, or a lot of soy based products (call me a freak, it’s ok, I’m fine with it). But these were really quite good, the cake was really not that sweet, which was a good thing because the frosting is quite sweet. And I had to make them purple, of course, because the batter looked so purple going in the oven.
Purple People Eater Cupcakes (wheat/gluten/dairy/sugar-free!)
1/4 c coconut oil
3 T flax seeds
1/3 c water
1 c beet puree (steam beets and puree them)
4 oz unsweetened vegan chocolate
1/2 c almond milk
1/4 c agave nectar
1 tsp vanilla
1 1/2 tsp xanthum gum
1/2 c potato starch
1/2 c gluten-free flour (I recommend amaranth or almond)
1 tsp bkg soda
1/4 tsp salt
Soak flax seeds water until they are weird and gelled (30 minutes).
Oven to 350.
Combine coconut oil and flax seed mixture in blender, puree on high until fluffy.
Melt chocolate in double boiler while you add the beet puree, agave, almond milk, and vanilla to blender. Puree on high until well mixed. Add melted chocolate, puree again.
In a separate bowl combine all the dry ingredients, dump the blender mixture in and mix,mix,mix with a whisk,whisk,whisk.
Use and ice cream scoop to put the batter in paper lined cupcake/muffin tins. Or grease the tins, doesn’t matter to me. But not with butter…that would screw up the whole vegan-ness.
Bake for 20-25 min or until springy (that is a technical term). Cool thoroughly.
1/4 c almond milk
1 T chia seeds
1 tsp vanilla
1/2 c coconut oil
1/4 c agave nectar
1 tsp lemon juice
Pour almond milk over chia seeds and let it sit for 30 minutes or so until gelled. Then dump all the ingredients in the blender and puree for a few minutes on high until the mixture is fluffy and frosting like. Add color if you like, then eat the frosting out of the blender.
Or I guess you could put it on the cupcakes.
Ok, sorry to blog and run but I have a giant paper due where I must rescue another virtual hospital from financial ruin. These hospital’s really need to get it together so I can stop having to write paper’s about them.