Wow, talk about neglecting the blog as of late! However, just because I have not posted, does not mean that cooking has not occurred. In fact, with the summer fruit windfall, pies and smoothies abound. While I enjoy reveling in this bounty, summer is quickly turning into a lesson of moderation and making use of what one has. And having recently taken inventory of my kitchen shelves, what's already in stock is not insignificant. In particular, the gluten-free flours are begging to be used.
In other news, the weather in DC apparently did not receive the memo on moderation. It has actually clocked in as the fourth wettest June on record! Those of us who grew up with rain and gloom feel right at home, but others are struggling with the daily dreariness of overcast skies. Not to dampen things further, but this unusually wet weather (and oddly chilly spring) have resulted in a late start to the summer fruit season and slightly lower yields than the norm in the Mid-Atlantic. At the same time, excessive rain interspersed with heat and sun within the district itself, has resulted in some uncontrollable community garden plots!
Now there is no way to use one year of weather as proof of climate change or a new normal. However, what this spring and summer has emphasized for me, at least, is the need to factor in flexibility and the need to adapt into both grower and consumer mentality (don't want to be too set on a long blueberry season...). In the meantime, go ahead and drown your summer blues in these tasty, vegan and gluten-free, muffins!
1 banana, very ripe, smashed (no, not drunk, just mashed into a pulp...)
1/2 cup buckwheat flour
1/3 cup chickpea flour
2 tbs tapioca starch or arrowroot
2 tbs agave nectar
1/2 tsp vanilla extract
1 tbs grapeseed oil
1/2 tsp salt
1 tsp baking powder
1/2 cup blueberries, fresh or frozen
1/4 cup oats
1/4 cup chopped pecans
1 tsp cinnamon
1 tbs flaxseed, ground
1/4 cup nustevia fiber baking blend (could also use sugar or agave...)
2 tbs grapeseed oil (+ a little almond milk if needed)
1. Mash banana, agave, oil, and vanilla together until well blended. Add in flour, salt, and baking powder and mix with fork just until together.
2. Fold in blueberries. Pour into mini muffin cups, and top with oats if desired.
3. Bake at 350F for 10-15 minutes. Allow to cool and store in an air-tight container for 3-5 days...if they last. You can also freeze :)
And I'm back up on Wellness Weekend!