Have a craving for english muffins, none on hand, and no yeast on hand? If you have greek yogurt and self rising flour (or flour, baking powder, and salt) on hand and 30 minutes, this quarentine english muffin hack is for you.
2 ingredients in this english muffin hack – self rising flour and greek yogurt. PS. you can also make bagels with the same ingredients.
Separate your mixed and kneaded dough into 4 rolls.
Flatten dough rolls into 3-inch discs.
Take pictures of your sunbathing kitty while you wait for the oven.
2 Ingredient English Muffins
Yields 4 english muffins
5 minPrep Time
22 minCook Time
27 minTotal Time
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup greek yogurt
Preheat the oven to 400 degrees F. Prepare a baking sheet by either sprinkling with cornmeal,lining with silpat, or parchment paper.
Measure out 1 cup of self rising flour or the dry ingredients from the ingredients list above to make your own self rising flour. Mix together the greek yogurt and dry ingredients until it just comes together into a ball of dough. It may help to use your hands. Gently knead your dough until it has a uniform and smooth appearance. The dough will feel more like playdough in comparison to yeast doughs.
Separate the dough into four sections and roll each section into a ball. Press each roll into about a 3 inch disc. If using cornmeal on your pan, sprinkle a little now on each side of the the dough discs.
Bake for 10 minutes, then turn each and bake another 12 minutes - just until they are browning and there is a bit of "knock" when you tap on the top.
To make bagels:
Preheat oven to 375 degrees F. Mix and knead your ingredients the same as above. Separate the dough into 4 sections and roll each out into a dough snake. Bring the two ends of the dough snake together to make an "O" or bagel shape. Sprinkle with your favorite bagel topping. Bake for 17-20 minutes - just until browning and cooked through.
Storage and reheating:
Store in an airtight container. Reheat in oven at 350 degrees F for 5-10 minutes.
With the current events, now seems a perfect time to continue posting easy, from scratch, staple recipes. This big batch of granola can keep several weeks on your pantry shelf or a few months in your freezer if stored in an airtight container.
There are few smells as cozy as the smell of oats and honey. The beauty of this basic recipe is the ability to customize it to your liking. If you do choose to add nuts to the granola, they would be added at the same time as the seeds mixed in this recipe. Dried fruit options should be added during the last 5 minutes of baking. It should be cooked only briefly at the end to prevent completely drying out – just dry enough to not cause the granola to moisten when stored.
Hope that you and yours are staying safe and well.
Big Batch of Granola
Yields 7 cups or 28 servings
5 minPrep Time
30 minCook Time
35 minTotal Time
6 cups old fashioned rolled oats
¼ cup brown sugar
½ cup coconut oil, melted
⅓ cup honey
2 tsp vanilla extract
¾ cup of raw seeds (I usually use ½ cup of sunflower seeds, ⅜ cup pumpkin seeds, ⅛ cup flax seed)
Preheat the oven to 350 degrees F. Spray jelly roll style baking sheet or cake pan (something with sides) with cooking oil.
Mix together oats and brown sugar in a large mixing bowl. Mix together coconut oil, honey, and vanilla extract in a small mixing bowl.
Stir the liquid mixture into the oat mixture until fully incorporated. Then mix the raw seeds into the oat mixture.
Bake the granola for 30 minutes, until golden brown; stir about every 10 minutes to keep the granola from turning into one giant clump. If you would prefer granola clusters, be less thorough in the stirring.
Allow the granola to cool and place in a storage container of your choosing. You may store the granola in an airtight container for a month or so. Ours doesn’t last much longer than a week. If you do need to keep your granola for longer periods, place in a freezer friendly, tightly sealed container for up to 3-6 months.
Happy Winter Solstice! We are feeling the excitement in our home as Christmas is just a few days away. My preschooler checks the tree every morning to see if Santa has visited. The boys have been busy creating holiday gifts and being kitchen helpers. The youngest loves to taste everything from a mixing bowl; even the french bread dough is tasted with enthusiasm. He then declares, “Mmm, good Mama!” If only that same zest was for the finished meals on the table.
I enjoy making the cookies I had as a child every Christmas. Breaking from tradition, it was my goal to bring you all something that was vegan and more allergen friendly for your holiday cookie plates. This recipe is just that. Peanut butter blossom cookies were the inspiration for this recipe. Tender, crumbly shortbread cookies are the perfect vehicle for combining peanut butter and chocolate. Flecks of sea salt flakes add a little bit of sparkle and bring out the chocolate taste. They are easily nut free if you use sunflower seed butter and refined sugar free.
Here’s to hoping you have a chance to add this to your baking plans this season. Snap a picture of your recipe result and tag Mama Sparrow on social media so we can see it too.
Vegan Peanut Butter Thumbprint Cookies
Yields 12-15 Cookies
Tender, crumbly shortbread cookies filled with peanut butter and drizzled with chocolate. These tasty treats are vegan, easily nut free and refined sugar free.
10 minPrep Time
10 minCook Time
20 minTotal Time
1 ¼ cup flour
⅓ cup coconut oil, melted
3 Tbs. maple syrup
1 ½ tsp. applesauce, unsweetened
3 Tbs. peanut butter
2 Tbs. maple syrup
Pinch of salt
2 Tbs. non dairy milk
¼ tsp. vanilla
1 oz. chocolate chips or chocolate
Coarse sea salt
Preheat the oven to 375 degrees F. Mix all cookie ingredients together in a medium bowl until dough forms. Form form into ¾ in. - 1 inch balls - approximately 12-15 cookies. (Chill the dough briefly in plastic wrap if it is too sticky to work with.) Place on a parchment or silpat lined baking sheet. Flatten the dough balls into slight discs and press thumb in the center to create a little crater. Bake cookies for 10 minutes until lightly golden brown. Remove from oven and repress the centers with a spoon. Then allow the cookies to cool.
In a small saucepan, mix the peanut butter, maple syrup, and salt. Slowly add the milk, stirring all the while. The mix should get a nice smooth caramel consistency that has a bit of drizzle to it. Remove from heat and stir in the vanilla extract. Set aside
Melt the chocolate over a double boiler or in the microwave. Place the melted chocolate into a piping bag or simply use a ziploc with the corner snipped off. Set aside
To assemble to cookies, spoon about 1 teaspoon of the peanut butter confection into each cookie’s thumbprint. Drizzle chocolate over the filled cookies and lightly sprinkle with coarse salt.
Store in an airtight container in the refrigerator for a few days for up to 3 months in the freezer.
Nut free option: Use Sun Butter. Really you could use any preferred nut or seed butter. I did try pumpkin seed butter and it was not quite as tasty.