Hi again! I hope someone is still reading this, seeing that I’ve been gone for over a month! I apologize for my absence, I’ve been flying and driving all over the country going to college auditions these past few weeks, and in the last week alone I was in 6 different states, just so I could attend a 10 minute audition with an occasional theory placement test.
Obviously, most of my time these days is devoted to traveling and practicing for seemingly endless auditions and concerts, but one concert that I’m especially excited for is coming up tomorrow night. When I play chamber music, I typically play in either a string quartet or the occasional piano quintet, but tomorrow, my quartet coach invited my quartet to play the incredible String Octet by Felix Mendelssohn tomorrow night. It’s a piece that you’ll find at most sight-reading events, but since it’s not only challenging to get 8 players together for rehearsals but quite difficult music as well, I’m treasuring the fact that I am able to play this magnificent work at only 17.
On a completely different note (music puns…) these pancakes were fantastic. Despite the fact that I run a blog devoted to carbs and sugar, I try to eat on the healthier side, and these pancakes accomplish just that. The spelt flour may be tricky to find, but I promise, it tastes so much better than just using regular whole wheat or all purpose. If you’re looking for a way to keep up the Sunday morning pancake tradition without rolling out of the kitchen, or just want an awesome pancake recipe, these are for you!
Spelt Pancakes: From King Arthur Flour Whole Grain Baking
- 2 cups (7 ounces) whole spelt flour
- 2 tablespoons (7/8 ounce) sugar
- 1 tablespoon baking powder
- 1 3/4 cups (14 ounces) milk
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 teaspoons vanilla
- In a medium bowl, whisk together the spelt flour, sugar and baking powder. Combine the milk and melted butter, and the vanilla if you’re using it.
- Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
- Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
- When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
- Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
- When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
I promise more recipes will be coming soon!
Happy extremely belated New Year! I hope you all had a wonderful holiday season. I’ve been too busy for words between midterms, trying to figure out travel arrangements for auditions, and practicing lots and lots. But, I finished my last midterm today, and now comes a much deserved 5 day weekend after a long first semester. I can’t wait for my last semester of high school!
While I love making things that I can whip up with the ingredients that I have, my favorite thing to do is to look up recipes and then being able to create something with more than just peanut butter, oatmeal and chocolate chips. Now I don’t mean having to ship stuff halfway across the world, but using what’s local and in season is one of my goals, which is why I love summer baking so much- lots of produce, lots of in season baking. Winter baking is a little harder, but I think this cake hits the nail on the head. (or, takes the cake
I have made a pudding cake in the past, but this one is a little bit different. It has the moistness almost like a clafoutis or a dutch baby, but stays together like a cake. The pears add a nice sweetness while the almonds create a great textural contrast to the otherwise soft cake. I would recommend adding the dried cranberries, but it’s up to you! Oh winter baking, how I love you…
Ozark Pudding Cake: From Vintage Cakes
- 2 ripe but firm pears, peeled, quartered, and cored
- 1 cup (5 ounces) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 4 tablespoons (2 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces) plus 1 teaspoon sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (2 ounces) sliced natural almonds, toasted
- 1/2 cup (2.25 ounces) dried cranberries, optional
- Center an oven rack and preheat the oven to 350 degrees and prepare a 11 x 7 baking dish (a square pan will work too). Finely chop one of the pears and thinly slice the other. Sift together the flour, baking powder, ginger, and salt into a bowl.
- Using a stand mixer fitted with a paddle attachment, blend the buter and sugar together on medium speed until the mixture resembles wet sand. Add the egg and vanilla and blend on medium-high speed until fluffy, around 5 minutes, Scrape down the bowl occasionally as needed. Turn the mixer to low speed and add the flour mixture all at once. Mix until just blended, the batter will be stiff.
- Using a rubber spatula, fold in the chopped pear (set aside the sliced pears for the top), half the almonds and cranberries and stir until just blended. Dump the batter into the prepared dish and spread it in an even layer. Arrange the pear slices on top of the batter and sprinkle with the remaining almonds and the remaining teaspoon of sugar.
- Place the skillet in the middle of the oven and bake until the cake is golden in color and the center springs back when lightly touched, 38-40 minutes. Enjoy!
A quick cake to brighten up the dull and dreary winter.
I hope you had a Merry Christmas, everyone! I wish that all of you were able to spend lots of time with family and friends, and of course enjoyed lots of delicious food. I have had a very relaxing break so far, mostly involving sleep and organizing myself before I have to go back to the hectic schedule I have once school starts up again.
One thing that I have been very grateful to be able to do over these past few weeks is really explore what New York has to offer in terms of classical music, namely going to lots of concerts. Some of my favorite things that I’ve seen this year include Mozart’s Cosi fan tutte, and most recently, the New York Philharmonic’s performance of Handel’s Messiah. It’s hard to find time mainly because I’m the only one in my family that thinks it’s really fun to watch an opera for 3 and a half hours, but between birthdays and the holiday season, I’ve made it work.
While I don’t get sucked up into the holiday cookie craze too much (this is when gymnastics season starts, after all), I still love to make a nice treat for my family and others to enjoy this time of year, and one of my favorites is biscotti. Between the endless thumbprint cookies, crinkle cookies, gingerbread, etc., I like to make something that isn’t cloyingly sweet and is easy to enjoy in the morning, afternoon, or as a sweet treat after dinner that won’t give you more calories than you can count.
Chocolate Walnut Biscotti- Adapted from The Sweeter Side of Amy’s Bread
- 1 ounce (1 tablespoon) unsalted butter, slightly softened
- 7.48 ounces (1 cup + 1 tablespoon) sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 6 ounces (1 1/8 cup) all purpose flour
- 1.83 ounces (1/2 cup + 2 teaspoons) unsweetened cocoa powder
- 1 teaspoon instant coffee powder
- 1 teaspoon baking soda
- 1/4 teaspoon of cinnamon
- 1 3/4 cups toasted walnut pieces
- 4.59 ounces (3/4 cup) semisweet chocolate chips
- 1 large egg for egg wash
- Position one rack in the middle of the oven and preheat the oven to 350 degrees. Line the cookie sheet with parchment paper.
- In the bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.
- In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter and egg mixture in 2 additions, and mix only until combined.
- Fold the walnuts and the chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.
- Divide the dough into 2 equal pieces, about 16 oz. each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.
- In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.
- Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300 degrees.
- Cool the logs for 20 minutes, then place them onto a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back onto the cookie sheet, then separate the slices, leaving 1/2 inch of space between each one.
- Bake again for 9-12 minutes, rotating once during baking until the biscotti feel slightly firm.
Enjoy the rest of the holiday season!
I don’t think it’s possible for me to be more exhausted. While some people say this time of year is the holiday season, I consider it the concert season. Over the past few weeks, I’ve had about 4 recitals, and these coming weeks are only bringing more along. Something I’m excited for in the middle of the madness is the concert that I’m playing this Saturday. It’s not your typical setting, because instead of my chamber group performing by itself, we get the opportunity to accompany a local ballet studio in their upcoming production. They don’t do the Nutcracker like most studios, but instead perform a piece called “La Boutique Fantastique.” It’s a different experience trying to match to dancers, and it’s a nice change of pace from the usual quartet setting.
Although I haven’t talked about it much on RTTC, I’m still going to gymnastics as much as I can between seemingly endless amounts of chamber group rehearsals. I’m competing level 8 again this year because I wanted this year to be fun, not filled with competition stress. And, since I typically can’t stay for a full practice because of rehearsals, it’s better for me mentally that I don’t have to worry about lots of new skills. Anyway, our first meet is next weekend and I’m pretty excited. I wouldn’t have been able to stay in the sport for all of these years unless I loved it, and the adrenaline and excitement that comes from competing is something I can’t get anywhere else.
Now that I’ve bored you enough talking about my various life adventures, let’s get to the real reason why you came here- cookies. As much as I love reading copious amounts of food blogs and finding interesting recipes to try, I can’t help but get creative in the kitchen. I had originally wanted to whip up something quick, simple, and delicious: a peanut butter cookie. But, after looking in my cabinet and seeing cashew butter shining in the front row, I knew that I couldn’t go back to plain ol’ peanut butter. Then, as I was making the dough, I thought, why not add some texture to these? I couldn’t find the cashews, so the next logical solution was clearly to go for the good-for-you, whole grain goodness that is Grapenuts. They add such a nice heartiness and crunch to these cookies that I just love. Besides, it’s an excuse to eat cookies for breakfast- obviously something I have never done before.
Cashew Butter Grape Nut Cookies: Adapted from King Arthur Flour Cookie Companion
1/3 cup butter or vegan butter substitute
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla bean paste
3/4 cup smooth cashew butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
¾ cup grape nuts
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Beat together the butter, sugars, egg, vanilla, and cashew butter until smooth.
- Add the flour, baking soda, and salt to the cashew-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive. Mix in grape nuts until just combined.
- Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2″ between them.
The holidays are coming- better get baking!
You know the saying where you don’t appreciate what you have until it’s gone? That is exactly what I am going through right now with food blogging. My time to do anything has been zapped away by seemingly endless amounts of rehearsals and practices and I have neglected giving you guys any recipes for the holidays coming up this Thursday (Thanksgiving and Hannukah, of course!). I barely have any time to finish my homework by the time I get home (around 9) on a daily basis, and my free period at school is used to finish homework so I’m not up until all hours of the night.
As someone who avidly follows food blogs, has a mom that’s a chef, and (occasionally) posts on her own blog, you would think that I love Thanksgiving. News flash: I really don’t. There is not much about the holiday that appeals to me: I have to have a long dragged out dinner with food that I don’t really like, and I have to pretend that I like it all while trying not to explode from the amount of food I was forced to take. The only good thing about Thanksgiving as far as I’m concerned is not having school, because everyone likes a day to sleep in.
The only thing about Thanksgiving that I like is the extensive amount of bread and baked goods, mostly because I get to make most of them. The pumpkin in these isn’t overpowering, which is nice because you know that you’ll be eating pumpkin pie later. Instead, it is the sweet and tangy candied ginger that provides a flavor pop in these otherwise mellow biscuits. Enjoy!
Pumpkin Biscuits with Candied Ginger: Adapted from A Farmgirl’s Dabbles
- 2 c. all purpose flour
- 1 T. baking powder
- 1 tsp. cinnamon
- 1/8 tsp. freshly ground nutmeg
- 1/2 tsp. salt
- 5 T. unsalted butter, chilled and cut into 1/2” pieces
- 1/3 c. buttermilk
- 3/4 c. canned pumpkin puree (not pre-spiced pumpkin pie filling)
- 3 T. honey
- 2 T. chopped candied ginger
- Preheat oven to 400°. Line baking sheet with parchment paper and set aside.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
- Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
- Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2” thick 9” x 5” rectangle and dust top of dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 9” x 5” rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2” biscuit cutter, cut dough into 10 rounds. Place dough rounds 1” apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm.
Happy Halloween! I hope your day is filled with many chocolates, sugar comas, and of course fantastic costumes. I know pumpkin is all the rage for Halloween, but I figured a recipe that will help you get rid of all of that candy you’re going to collect tonight would be pretty helpful too. While this could work with a variety of candies, I like how the crumbly texture of the Butterfinger works with the chewy blondie.
I don’t really care about Halloween very much. There. I said it. I don’t understand the allure of spending money on a ridiculous costume you are going to wear once as you walk around freezing outside knocking on strangers’ doors asking for candy, just so you can go home and eat so much that you get sick. Fun? No, not to me. I stopped trick-or-treating when I was in sixth grade, which was the year that I started to take gymnastics seriously, and I wasn’t going to miss practice to go walking around outside.
Just because I don’t like Halloween doesn’t mean I don’t like candy though! Butterfingers are one of my favorites with their chocolate outside and uniquely textured inside, so I grabbed a blondie from Warm Vanilla Sugar and got going. The end result was a chewy, nutty and butterfinger-y treat to help me celebrate Halloween. These are just too simple not to whip up!
Chewy Butterfinger Blondies
- 2¼ cups flour
- 1 tsp baking powder
- ¾ cup butter, softened
- 2¼ cups brown sugar
- 3 large eggs
- 1½ tsp vanilla extract
- 4 regular-sized butterfinger candy bars, crushed
- Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan. In a small bowl, combine flour, baking powder and salt; set aside.
- In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour mixture and 1 cup of crushed butterfingers.
- Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
- Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.
Wow, is it nice to be back! I seriously missed blogging when I was insanely busy doing college applications, schoolwork, signing up for (one too many) extracurricular, and other high school stuff. While it’s all far from over, yesterday, I was able to record my tapes for pre-screening (the step before auditions), so now I can finally submit all of my applications and have that part of the process done with!
One of the crazier things that I’m doing this year is playing in 5 separate chamber ensembles. If you’re a musician, you can realize how much I actually signed myself up for, but even if you aren’t, that means that I’m rehearsing 7 hours a week without counting any orchestra or solo practice. What’s fun about it is that they are all different groups (as in the structure of the group), so it’s not like I’m playing 5 pieces all within the same category. For example, I’m in a flute quartet at MSM, which is the first time I’ve played chamber with a flute player. Not to mention, all of the music I’m playing is just spectacular, which can never get boring.
But that’s enough about me. It’s time to get to the real deal stuff- this pumpkin butter. I love fall baking (although by the amount I’ve been posting recently you can’t tell), but I didn’t want to have to worry about the mess that I tend to create when I bake. And, since the rule in my house is I have to clean up everything after I bake, I wanted to make something that would be delicious but at the same time save a lot of clean up time. So, I found this pumpkin butter over on Smitten Kitchen that I knew would fit the bill exactly. It’s a nice blend of spices that create the warm, fuzzy feeling that we all love about pumpkin baking, but I wanted to have more than just pumpkin puree heated up with some spices, so I added coconut milk and pomegranate juice. The pomegranate gives it enough of a bite that you get flavor as soon as you taste it, but the coconut milk makes it creamy, so as not to make the entire thing too acid. Really, you can add whatever flavors you want, but I like this variation.
Pomegranate Coconut Pumpkin Butter
- 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
- 3/8 cup pomegranate juice
- 3/8 cup coconut milk (I used Blue Diamond)
- 1/2 teaspoon ground cloves
- 1 cup vanilla coconut sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Juice of half a lemon
- Combine pumpkin, pomegranate juice, coconut milk, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
Sometimes a simple homemade butter can brighten up your early school mornings. More recipes coming soon!
Hey there everyone! It feels like I haven’t posted in forever…oh wait. I haven’t. Things have been absolutely insane around here between college applications, seating auditions, gymnastics, chamber groups (I’m in 5 this year. Yes, five separate groups.), teaching students, and about a billion other things. In my “spare time,” I’m either working on college applications, practicing, or seeing my grandparents. What was that you said about relaxing senior year?
While I don’t have a recipe here, that certainly doesn’t mean I haven’t been checking out what’s been going on here in the food blogger world. I’m currently saving a stockpile of recipes to bake when I can celebrate 1) finishing college applications 2) my birthday (which was September 25- I’m now a 17 year old baker/blogger/student!) and 3) baked goods are just always a good decision. So here’s a compilation of recipes that I hope I can get to in the coming weeks!
Bacon Banana Cupcakes with Peanut Butter Frosting and Bourbon Drizzle: How Sweet it Is
Chai Spiced Breakfast Buns: In Jennie’s Kitchen
Raisin-Walnut Pumpernickel Bread: Girl Versus Dough
Pumpkin Pie Oatmeal Crumb Bars: Brown Eyed Baker
Almond Rosewater Baklava: Sift and Whisk
Caramel Pumpkin Ice Cream: Fat Girl Trapped in a Skinny Body
Don;t worry, baked goods are coming soon! I can only resist fall baking for so long before I have to break out the pumpkin!
To say that I’m ready to wear big cozy sweaters and tall boots again would be an understatement. September is my favorite month, not just because my birthday happens to be in it, but because the weather starts to change to getting cool enough to break out the fall clothes but you don’t need a heavy winter coat, and the red and yellow (and brown) and orange leaves around have to put you in a good mood. And for those of us that are still in school (aka me), I’m back in high school, starting my senior year.
When I was little, going back to school was such an amazing time. I would get new pencils, pens, highlighters, markers, backpack, notebook, paperclips, and about anything else that was pink and sparkly. Now that I’m in my last year of high school, I don’t really get the same excitement about it, but using a new pen or eraser is still a little bit fun. The main downfall of going back to school? Not having time to do anything that isn’t school related. It seems that my life now revolves around 3 AP classes and college essays, with a little bit of piano quintet and music theory thrown in there. Baking? I wish.
A classic of the back-to-school lunchbox is the granola bar. I’ve made them in the past, but these little squares of almond-y jammy goodness are a much better way to start of my school morning. If you make these the night before, they’re an easy grab and go breakfast, and anything homemade just gets my day off to a better start. They come together in a pinch, so even if you don’t have time to make a layer cake, even just a homely little granola bar can brighten your day.
Back-to-School Strawberry Granola Bars- From One Sweet Cookie
- 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup pecans, roughly chopped
- 1 1/2 cups all purpose flour
- 1 1/4 cups rolled oats
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup strawberry preserves (or whatever flavor you want)
- Slivered almonds (optional)
- Preheat the oven to 350 degrees. Prepare an 8 inch square pan and line a half sheet pan with parchment paper.
- Spread the pecans in a single layer on the prepared half sheet pan. Bake for about 5 minutes, or until lightly golden and fragrant. Cool completely on the pan.
- In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined. Transfer the dough to the prepared pan. Press the dough evenly into the pan, forming a packed layer.
- Using an offset or silicone spatula, spread the preserves over the dough. Evenly sprinkle the slivered almonds over the top. Bake for about 40 minutes, or until the top is golden brown and fragrant. Transfer the pan to a wire rack and let it cool completely.
Now back to studying!
Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!
One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either.
One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!
Ginger Peach Corn Muffins
Makes 12 muffins
- 4 cups sliced, fresh peaches, peeled (if desired)
- 1/2 cup agave nectar
- 2 tablespoons fresh lemon juice
- 2/3 cup almond milk (can use rice milk to make it nut-free)
- 1 tablespoon apple cider vinegar
- 1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 2-3 teaspoons ground ginger (personal preference)
- 1/2 cup coconut oil
- 3/4 cup agave nectar
- 1/3 cup applesauce
- 1 tablespoon vanilla extract
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
- In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
- Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
- Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.
Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.