Monthly Archives: September 2013

Vegan Recipe Shares: Kinda-Healthy Orange Chocolate Chip Muffins

It is not often that one finds oneself asking the question, “What in the world am I going to do with these chocolate chips?” The question seems almost rhetorical…I mean, it is chocolate after all…

But that question led to these extremely yummy Kinda-Healthy Orange Chocolate Chip Muffins. There is no oil or cane sugar besides what is in the chips, and about half the flour is whole grain. You also get lots of fun vitamin C, and maple syrup has a pretty respectable (for a sweetener) nutrient profile. Fun!

Kinda-Healthy Orange Chocolate Chip Muffins
– Makes 12 muffins.
1 cup whole-wheat flour
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Zest of one small orange
Juice of one small orange
1 cup non-dairy milk
1/2 cup maple syrup
1 teaspoon vanilla
1/2 cup vegan chocolate chips

Preheat the oven to 350 F. Line a muffin tin with paper liners. Combine the flours, baking soda, baking powder, salt, and orange zest in a medium bowl. In a large bowl, combine the orange juice, non-dairy milk, maple syrup, and vanilla. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips. Fill the cups about 3/4 full. Bake for 18-22 minutes. Remove from the oven and transfer to a cooling rack.


Vegan Recipe Shares: Raspberry Chocolate Chip Scones

Vegan Night Out was lots of fun this year, and once again Sunberry Baking Company baked up a spread of yummy vegan treats. One of the items we made was a new scone flavor that tasted amazingly good! So we wanted to share this recipe for Raspberry Chocolate Chip Scones, which have so much goodness going on. They are pretty easy to make, too; just remember to buy organic, fair-trade sugar and chocolate chips! And if you do not have a scone pan, they still work great as drop scones on a baking sheet (though you may want to reduce the baking time a tad).

Raspberry Chocolate Chip Scones
– Makes 8 scones.
1 cup soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
½ teaspoon salt
½ cup sugar, plus extra for sprinkling
1 cup frozen raspberries
¾ cup vegan chocolate chips
½ cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat the oven to 375 F. Lightly grease a scone pan or a baking sheet for drop scones. Measure out the milk in a large measuring cup and add the vinegar to it. Set aside to curdle. Combine the flour, baking powder, salt, sugar, raspberries, and chocolate chips; if the raspberries are large, it helps to crush them up some with your mixing spoon. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Grease a ¼-cup measuring cup and use the cup to scoop the scones into the scone pan or onto the baking sheet. Dust the tops of the scones with more sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool.