Saturday, September 10, 2011

Fe-fe-fe-fe-Feeny . . . & Zucchiny!

An ode to the nineties sitcom is in order! Whether we chant, sing, dance, drive, or play to the beat, the pre-Y2K television lineup has indelibly traced riffs and lines into our hearts. Granted these lines may be circular, and through trite repetition our arteries are crafted into Swiss cheese. 

From my limited perspective, the ultimate years of the millennium drew a line in the sand, set the bar high, and a myriad of other idioms (which may or may not be true idioms from a linguistic perspective).

Well, with cooking supplies in hand, zucchini in the garden, no cheese in the fridge, and Stefan (as well as Urkel today) in mind . . . off to the muffin man with ya!

Feeny Zucchiny Sesamy Muffins (gf & vg, but can make it neither with alternate ingredient options.)

Dry ingredients
3.5 cups of flour (I used 1.5 cups teff, 1/4 cup arrowroot starch, 3/4 cup brown rice, & 1.25 cups sorghum. It would work to just use 3.5 cups of whole wheat flour instead, but I was being gf & using up the flours sitting in my freezer!)
1.5 teaspoons baking soda
1/2 Tablespoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon salt
Wet ingredients
4 cups shredded zucchini (I fed mine through a food processor, but hand-shredding on a cheese grater works just grate!) 
1 ripe banana, mashed (approx. 1/2 cup, so apple sauce or another pureed fruit could be sub.)
3/4 cup oil (I used 3 types: 1/4 cup each of grapeseed, coconut, & sesame, which adds to the sesame flavor)
1/4 cup agave nectar
1/4 cup maple syrup (this 1/2 cup of sweetening could be altered to be 1/2 cup of honey or normal sugar too) 
2 teaspoons vanilla
1.5 teaspoons apple cider vinegar
To mix in
1/2 to 1 cup sesame seeds 
1 cup chocolate chips
(plus I garnished with a walnut on top of each as a nod to the traditional zucchini faire.)

Preheat your oven to 350 degrees. Stir all dry ingredients together until well-incorporated.

In a separate large bowl, stir together all wet ingredients.
Gradually add in the dry ingredients a cupful at a time.
Once the dough no longer has any dry flour wads in it, pour in your sesame seeds and chocolate chips and stir in.
Pour into 2 muffin tins (12-count each, with paper or tin liners. If no liners, the batter should be oily enough so that no muffin papers are necessary) plus an extra loaf-like pan for any excess dough (makes a shallow, brownie-like bread!). Top each with a walnut (walnuts are delicious when roasted for a bit in the over like this). 

Slide those muffins into the oven to meet their maker. Bake until a toothpick comes out of the center of the muffin without wet dough attached, about 30 minutes. For a bread loaf, it will take approximately an additional quarter to half an hour.

Enjoy the goodness of vegan baking, which allows batter-eating without fear of egg-borne salmonella.

1 comment:

  1. Ahhh, I love this blog. It is so witty and fun to read, and for someone who is living abroad, it reminds me of home.

    Keep it up!!!