Archive | May, 2012

hitting the pavement

31 May

And I’m back! Running, that is. Finally, I am able to test out this foot of mine and so far it’s holding up. This makes me super excited because in less than 3 weeks I will be at one of my favourite places on the planet: Camp Towhee (seriously, http://www.camptowhee.ca). This is where I will spend my summer with some of the most fun and caring people and campers I know. Perks of the job include a wonderful running trail around the lake…which I intend to conquer. 7km. That is the goal this time around. 6k gave me issues last time, so I’ll be a little more cautious this time around.

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Sneaky Mini Cupcakes

23 May

Sometimes I like to make things that look normal, and taste normal, but actually aren’t. Mom likes to do this too with her black bean brownies. These cupcakes are super moist…which is odd for gluten free stuff and really rich. I’m going to attribute this to the fact that there’s a whole avocado in them. They’re also vegan (until I added the orange buttercream frosting), because I made them with coconut dream instead of regular milk. There’s no xanthan gum, no eggs and they don’t crumble to bits. I think I’m in love.

Anyways, I modified slightly the recipe from Un Petit Oiseau (http://bonjourpetitoiseau.blogspot.ca/2009/08/gluten-free-chocolate-avocado-cupcakes.html)

 

Chocolate Avocado Gluten-Free mini Cupcakes

1 1/2 c gluten free flour blend – I use  a mix of white and brown rice flour, potato starch, cornstarch and soy flour

3/4 c cocoa powder

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1 1/4 c sugar – I didn’t have agave, or honey

3/4 c coconut dream beverage

1/3 c canola oil

2 tsp vanilla

1/2 c chocolate chips

I threw the avocado, sugar, coconut drink, canola oil and vanilla in a food processor until its a green mush. It should be pretty smooth so you’ll need to scrape the sides down a bit to get all the avocado pureed. I then mixed all the dry ingredients in a bowl, stirred in the avocado mixture and tossed in the chocolate chips. I then popped the bowl of batter in the fridge for an hour to let the flour soak up the liquids. I find this helps keep the mix moist and not so crumbly. I then scooped spoonfuls of the batter into mini muffin tins and baked at 350F for 18-20 minutes. They’ll feel really soft when they come out, but that’s the nature of the cupcake, trust me, it’s cooked.

I let them cool and whipped up a little orange buttercream frosting. I don’t have a recipe for this. Martha would cry if she knew most of my baking involves not a whole lot of exact measuring. So I  mixed up some butter, lots of icing sugar, orange zest and the juice of half an orange. BAM! buttercream.

These have been brother approved. He has no idea what’s in them and he still likes them.

You only live once,

Karla

neglect, and breakfast

23 May

So I’ve neglected my blog. I knew this would happen eventually. But to be honest, I haven’t been baking much. Or running due to a lovely stress fracture in my foot. Once that’s healed up I’ll be back on the pavement once again. For now it’s just upper body and abs workouts.

On a breakfast note, I generally eat yogurt and a banana, or one of my new found favourites, baked oatmeal. I, in no way, came up with this. I hate normal oatmeal. I have a texture issue and the goopy, mushy mess that is traditional oatmeal has no place in my diet. However, I do like how it fills me up and that it’s basically a blank slate. I can add whatever I want to oatmeal: peanut butter one day, dried fruit and coconut the next. I started off baking oatmeal in an 8×8 pan using this budget bytes recipe for baked pumpkin pie oatmeal. (http://budgetbytes.blogspot.ca/2011/09/baked-pumpkin-pie-oatmeal-277-recipe.html). It has lots of flavour, not a whole lot of sugar, which I have subbed for honey or maple syrup most times I’ve made it.

I’ve made a few other versions, keeping with a 1 cup of milk to 2 cups of oats ratio, then adding whatever I feel like. Usually some apple sauce, cinnamon, dried fruits and coconut. Sometimes they’re more granola bar like and sometimes they’re more soft and oatmeal-y. It’s different every time. I find an egg helps to bind the mix together, but it isn’t totally necessary if you use enough other liquid stuff.

My dad also really loves these. So much that I’m making a batch every 5ish days.I usually eat mine warmed up in the microwave and just plain, but I can almost guarantee he’s topping his with maple syrup! They’re delicious either way!

You only live once,

Karla