Tag Archives: muffins

Red Velvet HippieCakes

So, a litttttllee change of plans… I know I promised a DIY this weekend as usual, but madness with packing, gathering items, etc. for my move this week has proved more time consuming than I thought. I do have some KILLER crafts for my apartment though that will hopefully be done for next weekend, so expect some fabulousness then.

In the meantime, rather than not posting of all I of course could not leave you hanging. So without further ado, here is one my favorite HippieCakes recipes that I have ever created to date! I was looking back at my earlier HippieCakes recipes and could not believe how long it’s been! Happy, healthy baking :)

Red Velvet HippieCakes

1 cup oat flour

2 heaping tbsp cocoa powder (unsweetened)

1 tsp baking powder

½ tsp baking soda

1 tbsp ground flax in 3 tbsp water

4 medium beets (cooked)

1/2 cup almond milk or more as needed

1 tsp vanilla

1 tbsp stevia (or to taste) or agave to taste

1/4 tsp vinegar

pinch of salt

Combine oat flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Pour into blender or food processor and add flax egg, beets, almond milk, vanilla, stevia or agave, and vinegar. Blend until smooth. At this point, taste a bit of the batter to make sure that the sweetness is to your taste. If the batter is especially thick, add milk until it reaches a slow-moving but pourable consistency (like a thick smoothie). Pour into greased muffin tins and cook at 350 degrees for 10-15 minutes, or until firm to touch and slightly browned around edges. Let cool in tin before removing.

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Filed under Breakfast, Eat, Gluten Free, Hippie Cakes, Sweets

Maple Nut HippieCakes with Healthy Maple Glaze

Are you a pure organic maple syrup person or are you a fan of Aunt Jemima’s?

I will shamelessly admit that I love the fake stuff.

That being said, I can’t get enough of the real stuff either. But in my opinion, their flavors are so different that you might as well compare two completely different foods.

These use the real, organic maple syrup. Otherwise, the flavor would be off, and they wouldn’t really be HippieCakes, now, would they? Of course, if you need your Aunt Jemima fix, you can smother them with her syrup. But I highly recommend my maple glaze. It’s full of protein a little more guilt-free. Not to mention super yummy.

Maple Nut HippieCakes

2/3 cup oat flour

½ cup pecans, chopped

½ cup walnuts, chopped

1 tsp baking powder

½ tsp baking soda

2 tbsp ground flax in 6 tbsp water

3 tbsp unsweetened applesauce

3 tbsp maple syrup

¼ cup almond milk

pinch of salt

1 tsp nutmeg

1 tsp cloves

Preheat oven to 350 degrees. Combine oat flour, baking powder, baking soda, salt and spices in a medium bowl. Toast the pecans and walnuts. Put the nuts in a blender or food processor. Grind quickly into a meal with larger pieces still intact (overgrinding will make them into butter!). Add to the flour mixture. In a separate bowl, once the flax has soaked in water for about 10-15 minutes and is gelatinous, combine the flax “egg”, applesauce, maple syrup, and almond milk. Add the wet mixture to the dry, and whisk until combined completely. Spoon into muffin pans (should make about 8). Bake for 10-15 minutes, or until golden around the edges and at the tops. Let cool completely in pan before transferring to wire rack.

Healthy Maple Protein Glaze

1/4 package lite firm tofu

Organic Maple Syrup

Puree the tofu in a blender. Add maple syrup, a tablespoon at a time, until at a glaze-y consistency. Drizzle over muffins.

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Filed under Eat