Funky grain biscuits

This is a variation of my "experimental" multigrain yeast biscuits.

Yeast mix ingredients:
1.5 cups warm water
1 heaping teaspoon yeast
1 teaspoon local raw honey

For the dough:
2 cups organic unbleached wheat flour
1 cup whole wheat flour
About 1/2 cup organic sorghum flour
About 1/2 cup white corn meal
About 1/2 cup organic whole grain dark rye flour
About 1/2 cup ground flax meal
1 tablespoon baking powder
1 teaspoon salt
1/2 stick butter

Combine dry ingredients (and butter). Stir. Add yeast mix. Stir. Kneed with hands.

Sprinkle corn meal in the bottom of a large cast iron skillet.

Roll out dough and use glass or biscuit cutter to cut biscuits.

Preheat oven to 400. Let biscuits rise about 15 minutes. Cook about 15 minutes.

This is my first time buying organic wheat flour (at Target. Had coupon. Normally $5/bag). Ordered coconut flour.

The sorghum flour is gluten free but not low carb. Has a little more protein than wheat.

The rye has slightly more protein and iron than the other two and it has calcium. And flax is full of good stuff and is low carb.

Super Blueberry Crumb muffins

Very loosely based on a Betty Crocker recipe. Use margarine instead of butter for vegan muffins.

Ingredients:
2.5 cups blueberries
1 cup almond milk
1 cup soy milk
1/2 cup canola oil
About 1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 teaspoon lemon extract
1.5 cups unbleached white flour
1 cup whole wheat flour
1.5 cups old fashioned oats
1/2 cup Bob's multigrain cereal with flax
1/4 cup agave nectar
1/4 cup blackstrap molasses
2 tablespoons baking powder
2 pinches salt

*crumb topping if desired
1/2 cup sliced almonds
1/2 cup unbleached white flour
1/4 cup brown sugar
1/2 cup Bob's multigrain cereal
1/4 cup butter (firm)
Hearty amounts of cinnamon
Mix with fingers until crumbly

Method:
Mix wet ingredients. Add dry ingredients, folding into the batter slowly. Add baking powder and salt almost last. Fold in fruit. Plop into muffin tins, top with crumbs.

Bake 20-25 minutes at 400.

Mine deflated and I didn't watch them properly because I had an important conference call. But these ugly things... The whole two dozen... Could be the tastiest muffins I ever made

Mini burgers and canned goods

I made cinnamon raisin bread and multigrain bisquits today.

So for dinner my husband made little slider burgers while I made a side of fresh steamed broccoli.

We opened bread and butter pickles and firecracker carrots from our canning session with Gayle at the end of July.

Vegan packed lunch for school

The falafel last night was very good, though chunky since I was too lazy to get out the food processor. I will be trying that again.

Daughter wants to pack today and my typical leftovers approach won't work since pizza and falafel needs to be hot to please the little one's palette.

So, today's lunch involves raiding the freezer. I gave her one dairy slight slide-- a commercially produced rice krispie treat that I no longer have the package/ingredients. Yesterday I poured some apple juice into ice cube trays so her juice could stay cold without getting diluted. The main sandwich is a Morningstar breakfast pattie (sausage) on a homemade multigrain biscuit. And a side of canned mandarin oranges.

Our meals lately have not contained many green vegetables, but every time I buy some they disappear instantly and we're badly in need of a trip to the grocery store. Considering how empty the cupboards are, I think our meals look good.

Vegan pizza

I always use too much sauce, so I had to add more "cheese"

Our foray into dairy-free has been good, with daughter bringing her thermos of juice to school diligently. We've eaten Meditterannean food, beans, and homemade baked goods, and spaghetti... But tonight we're adapting our pan pizza.

Daughter prefers it thin crusted so I did my best to press the very sticky homemade dough into the cast iron skillet. The dough was unbleached white flour, whole wheat flour, cornmeal, stoneground rye, sesame seeds and flax.

We grated some carrots for in the sauce. Layered carrots, then sauce, then veggie slices cheddar flavor and finally black olives. Liberal sprinkles of Italian seasoning and garlic salt.

Husband picked the "cheese" because he remembered this brand and flavor being most tolerable during our vegan days. Our vegan experiment was more than a decade ago, so I hope they've made strides with fake cheese.