Easy Cornbread Muffins (Lower Sugar with stevia!)

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Easy Cornbread Muffins (Lower Sugar with stevia!)

These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 13 muffins
Calories 110 kcal
Author FaylinaMeir

Ingredients

  • 1 cup cornmeal or masa harina
  • 1 cup whole wheat flour
  • 1 cup unsweetened non dairy milk
  • 1/2 cup HOT water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons coconut oil not melted
  • 1 large egg or vegan egg replacement see note
  • 2 tablespoons dark brown sugar
  • 2 packets stevia see notes
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
  2. In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
  3. In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
  4. Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
  5. Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!

Recipe Notes

  • Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
  • Calories reflect use of real eggs, obviously fat would be lower if using replacement.
  • I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
  • I use masa harina for the digestibility factor, but regular cornmeal does work fine.
  • Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.

 

Nutrition Facts
Serving Size 1 muffin
Servings Per Container 13

Amount Per Serving
Calories 110 Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g 6%
Saturated Fat 3.1g 16%
Trans Fat 0g
Cholesterol 13.5mg 5%
Sodium 203.5mg 8%
Total Carbohydrate 15.8g 5%
Dietary Fiber 1.9g 8%
Sugars 2g
Protein 2.4g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!

Napa Cabbage Kimchi Recipe – Vegan OR Traditional 배추김치

 

Napa Cabbage Kimchi Recipe - Vegan OR Traditional 배추김치
 
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Making kimchi is a really easy thing to do. I know it seems daunting, but I promise, you'll love the end result! Best of all this recipe is vegan, but easily made more traditional. If you use gluten free tamari, it's also suitable for those with gluten allergies.
Author:
Serves: 10 servings
Ingredients
  • 2.2lbs (1 kilo) napa cabbage
  • ¼ cup coarse sea salt (for salting)
  • 300g daikon radish (or Korean radish)
  • 1 medium or 2 small carrots
  • 8 green onions
porridge
  • 2 cups water
  • 2 tablespoons sweet rice flour
  • ¼ cup soy sauce or fish sauce
  • ½ cup to 1½ cups red pepper powder
  • 1 tablespoon sugar, optional
  • 2 generous tablespoons ginger, peeled (about a 1½ by 1 inch piece)
  • 8 cloves garlic
  • ½ sweet apple or ½ korean pear or 1 small pear
supplies
  • 1 jar glass jar with tight fitting lid
  • sauce pan & whisk
  • blender or stick blender
  • gloves, HIGHLY suggested for mixing
Instructions
  1. You need to start out by salting the cabbage. This step is easy I promise. Follow along with the video. Cut the cabbage head into 4 pieces like shown and rinse under cold water. Shake the excess water off, and sprinkle salt into each leaf. Don't skip this step, if you don't salt it well enough the end result isn't very good! Leave the cabbage in a glass bowl to set.
  2. After 1 hour, toss the cabbage over, put any larger and thicker pieces towards the bottom. If you want you can spoon over the juice to help soak better.
  3. After another hour (2 hours total) check the cabbage, it shouldn't be gooey but softened. If you taste a piece it will have a slight crunch, but slightly salty.
  4. Rinse the cabbage 2-3 times under cold water. Make sure to rinse off each leaf. You don't want excess salt in your kimchi.
  5. Set the cabbage in a strainer to dry out some while you prepare the porridge.
  6. Add 2 cups of cool water to a saucepan, and whisk together 2 tablespoons of sweet rice flour (often called mochiko because of the brand name). Make sure you remove ALL lumps before you turn the heat on. Turn to medium high and do NOT stop whisking. Once you notice the mixture starting to thicken, reduce heat to medium and cook it for about 2 minutes. It's very important to keep mixing to prevent lumps.
  7. After 2 minutes, shut off the heat and stir in your sugar, soy sauce (or fish sauce), and red pepper powder. Then transfer to a blender jar. If you had an immersion blender (stick blender) this would work better.
  8. Add your mixture to blender along with your ½ apple or pear, garlic, and ginger that you have peeled. Blend on high until all the ginger and garlic are mixed in.
  9. Let this mixture cool to around body temperature. Don't skip this step or you'll cook the cabbage.
  10. Once the mixture is cooled, mix together with the carrot, green onion, and daikon (or Korean) radish. As shown in the video, spread a little mixture onto each leaf and outside of the cabbage. Put into, preferably, a glass jar with a tight fitting lid. An old pickle jar would work great for this. Pack it down and you're done.
  11. Let this sit at room temperature overnight, up to 2 days depending on the season. You want it to smell a little sour and you'll see bubbles from the bacteria in the cabbage. Transfer to your fridge and it'll be good for weeks, couple months even.
  12. Obviously you can eat it right after making it, but after 2 days is better. The juice can be used for soups or pancakes and the longer the kimchi sits in the fridge the more sour it tastes. We love it!
Notes
If you want more traditional kimchi, replace the soy sauce with fish sauce. Also if you are making this for someone who is allergic to gluten PLEASE make sure the tamari you use is certified gluten free!! I cannot stress this enough!

Do NOT use table salt for salting the cabbage, you will end up with gooey cabbage.

The apple/pear is optional but adds a yummy mellow flavor to the kimchi. The sugar is also optional, but if you're a baby with spice like I am, it really makes a difference.

You can add as much or as little red pepper powder as you want. I don't like it very spicy so I added ½ cup, but you can add 1½ cups if you like it very spicy!
Nutrition Information
Serving size: 1/10th Calories: 84 Fat: 2 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 Sugar: 4 Sodium: 538 Fiber: 2 Protein: 3 Cholesterol: 0
 

Simple Cornbread Recipe


Simple Cornbread Recipe
 
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Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 large egg
  • ½ cup water
  • ½ cup unsweetened applesauce
  • 1 tablespoon oil for batter, can also use melted butter
  • 1 tablespoon oil for greasing pan
  • ¼ to 1 cup of sugar (see notes)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
  2. Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
  3. Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
  4. Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
  5. Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
  6. Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
  7. Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
  8. Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
Notes
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Nutrition Information
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
 DSCF4531DSCF4538Look how yummy it looks! 

Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE

Quick & Easy Chocolate Pudding Recipe! – easy to make vegan


Quick & Easy Chocolate Pudding Recipe!
 
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Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups milk
  • 100g or 3.5 ounces dark chocolate
  • 3 tablespoons sugar - you can use no sugar or you can use more, up to you!
  • 1 tablespoon potato starch + 1 tablespoon water mixed together
  • optional: salt and thick sugar for the toppings
Instructions
  1. Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
  2. Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
  3. When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
  4. Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
  5. Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
  6. If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
  7. Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
Notes
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk.
-Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt.
-You can use cornstarch or tapioca instead of potato starch.
-Pro tip; use martini or wine glasses to make the pudding more elegant!
Nutrition Information
Serving size: ¼th recipe Calories: 255 Fat: 16 Saturated fat: 10 Trans fat: 0 Carbohydrates: 25 Sugar: 17 Sodium: 115 Fiber: 3 Protein: 7 Cholesterol: 10
 DSCF4475

Healthy Oatmeal Raisin Cookies – Dairy Free

Healthy Oatmeal Raisin Cookies - Dairy Free
 
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Author:
Serves: 24 cookies
Ingredients
  • 1½ cups rolled oats, uncooked
  • ¾ cup all purpose flour*
  • ¼ cup plus 2 tablespoons whole wheat flour*
  • 1 teaspoon baking powder (double acting is best)
  • 1 egg
  • ¼ cup maple syrup
  • ¼ cup cane sugar**
  • 1 teaspoon molasses (optional but makes it more chewy)
  • 1 tablespoon vanilla extract, only the real stuff please
  • 2 tablespoons neutral oil, I used coconut
  • ½ cup unsweetened applesauce
  • 1 unpacked cup raisins***
Instructions
  1. Preheat to 350°F or 175°C.
  2. This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
  3. Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
  4. Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
  5. Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Notes
Variations:
* : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me.
** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses.
*** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Nutrition Information
Serving size: 3 cookie Calories: 90 Fat: 2 Saturated fat: 1 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 16 Sugar: 8 Sodium: 23 Fiber: 1 Protein: 2