Apple avocado salad with oat bran corn meal muffins.
First chop three apples and add sliced or diced peeled avocados. If your guests can’t chew the apple skins, peel the apples first. Then add 1/2 cup of finely chopped kale. You can roughly blend the kale in water in a blender. Then drain off the water in a strainer and use the finely chopped kale to mix with the chopped or diced raw apples. Add a dash of cinnamon.
Next, add a tablespoon of apple cider vinegar, juice of two small lemons, and one tablespoon of Vegenaise® grape seed oil mayonnaise. See, Follow Your Heart – Products – Vegenaise. Mix well and toss the salad. Chill and serve with a side of muffins, if desired.
Oat bran corn meal muffins or grain-free muffins using coconut flour and garbanzo bean flour
If you want to substitute grain-free meal, use 2 cups of garbanzo bean flour, 3 tablespoons of flax seed meal, and 1/2 cup of coconut flour instead of oat bran and corn meal. You could also use sweet potato flour instead of coconut flour.
For those who can tolerate grains, here’s how to bake oat bran corn meal muffins or cake without adding white flour, table sugar and oil to your batter. Mix a cup of oat bran and a cup of organic corn meal in a bowl with 1/2 teaspoon of baking powder. Mix.
In your blender put 1/2 cup almond milk or carrot juice with a cup of organic peeled baby carrots, two eggs and three bananas. You could also add fresh corn kernels to the batter after you’re finished blending the rest of the ingredients. If you need more sweet, use a pinch of stevia or more ripe mashed banana pieces.
Blend the bananas, carrots, eggs, and almond milk to a thick liquid paste. Add this liquid to the dry ingredients. Stir until all the dry ingredients are coated with the wet ingredients. Spices such as cinnamon, cloves, cardamom, ginger, or pumpkin pie spices can be lightly sprinkled into the batter or on top, about 1/4 teaspoon of each powdered spice. If your batter is too thick, add a little more liquid by the spoonful as you don’t want too wet a batter. It has to bake solid in the middle.
Pour into either greased muffin tins, paper muffin cups, or an oiled pie plate and bake at 350 degrees F. until solid to the touch and slightly golden brown or chewy and not wet in the middle. Since you didn’t use lots of baking powder, it could take a hour or less. When a fork or knife comes out dry in the middle, it’s done.
You now have a type of corn muffin or cake that’s made without adding table sugar. The bananas and carrots sweeten the muffin or cake. You can slice and serve with breakfast much like corn bread. What you’re doing is substituting oat bran for flour.
You also could make pancakes with this recipe by frying tablespoons of the batter in hot olive oil. Or using less oils or fats, bake the batter until solid and dry in the middle. Serve warm with tea or herbal hot drinks for a healthier corn muffin without white flour, table sugar, or lots of salt.
If you don’t eat eggs, for example a vegan, substitute two tablespoons of flax seed for each egg in the dry ingredients before adding the wet ingredients. For those not eating grain flours, garbanzo bean flour can substitute for oat bran as a mixture with the organic corn meal or with coconut flour or sweet potato flour. Makes a great substitute for bread or a dessert with a school lunch.
Note that fresh baked, peeled and mashed sweet potato can be used for liquid instead of milk or almond milk or any other liquid when mixing the batter for muffins. If you need 1/2 cup of liquid, you can use 1/2 cup baked, mashed sweet potatoes.