My eldest daughter isn’t leaving for college for another 5 weeks and already she is teaching me things.
She made these incredibly moist and delicious muffins and gave me the recipe.
She substituted raspberries for blackberries and I would switch out the wheat flour for coconut flour.
just a few ideas.
In any case, these were delicious!
She has taught me about Chia seeds which are wonderful; Extremely healthy and a great ingredient for vegan chefs to add texture, heft and “egg white” qualities to baked goods.
Blackberry Mango Muffins
3 Tbsp. Chia seed
1 1/4 Cup Warm Water
2 Cups Mango, No Skin/seed and Mashed
1/2 Cup Coconut Oil, Melted
2/3 Cup Organic Sugar
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Vanilla Extract
3 1/2 Cups Unbleached All-Purpose Flour
1 1/2 tsp. Baking Soda
1 tsp. Baking Powder
1 Tbsp. Ground Allspice
1 tsp. Salt
1 Cup Fresh Blackberries
1 Cup Salted, Shelled Pistachios
Preheat the oven to 350°F and get 24 cupcake liners ready in a baking sheet.
Stir the chia seed and warm water together and set aside for a few minutes until it is gelatinous.
In a small bowl, stir together the coconut oil, mango, sugar, ACV, vanilla extract and the chia seed mixture.
Using a large bowl, sift together the flour, baking soda, baking powder, Allspice, and salt.
Pour the wet mixture into the dry and stir together until there are not dry chunks and it is smooth.
Fold the blackberries and salted pistachios into the batter. Using an ice cream scoop, scoop the batter into the cupcake liners until it almost reaches the top.
Bake for 23-27 minutes, check to see if they are done baking with a toothpick to see if it draws clear. Place on cooling rack for 10 minutes.
I am a Clevelander and Michael Symon the famed Iron Chef and celebrity du jour also, hails from this mid-west town.
Along with his acolyte, Johathon Sawyer, cuisine in Cleveland continues to function as a pork delivery system, along side of french fries in duck fat and fois gras as garnish.
Food trends happen for many reasons and conspicuous consumption factors in, I’m sure.
But at what point do we question celebrating gratuitous overindulgence as a substitute for culinary genius?
I get it. If you like bacon then food cooked with or otherwise augmented with bacon is delicious.
Like ice cream? Like Bacon? Mix the two and, voila! Genius!
I think not.
It’s like putting a girl in a bikini on a car.
Is it a better car? Is the design imaginative or ground breaking?
Or is it just a car with a scantily clad girl astride?
A dish which is flavorful and healthy, appealing to the eye and created without death and suffering; now that takes some talent!
Make cauliflower sexy; without bacon! and make me lust for a fruit dessert over the chocolate molten, whatever and I’m impressed.
There is a place for everything, I will concede. However, the Malthusian mathematics will come back to haunt is all.
Technology aside, there is only so much land to fill the appetites of food porn addicts and the lowest common denominator of palates!
And while some of my favorites may be no more or less creative and unique, I would like to think that they are environmentally friendly and healthy.
Coconut milk soups, fruit purees, fried broccoli rabe with Marcona almonds, nut creams both sweet and savory and an endless array of spices and greens presented in inventive and unexpected ways will satisfy and delight time after time.
Check out the article below for a short list of tired favorites.
Former President Clinton now considers himself a vegan. He’s dropped more than 20 pounds, and he says he’s healthier than ever. His dramatic dietary transformation took almost two decades and came about only after a pair of heart procedures and some advice from a trusted doctor.