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Recipe Contributed by Made with

• Red Fife Vegan Muffins

  Made with Red Fife Muffin Base
  Contributed by: Joy Jones

  GRAINSTORM baking mixes work beautifully using vegan baking techniques. Here is a simple base formula that can be embellished in many ways -- see our other recipes for inspiration.

  INGREDIENTS

  • 500g bag Red fife Heritage Loaf & Muffin Base
  • 3 Tbsp ground flaxseed
  • 1 3/4 cups soy, almond or rice milk
  • 2 tsp lemon juice or cider vinigar
  • 1/2 cup coconut oil

  INSTRUCTIONS

  1. preheat oven to 400°F
  2. mix flax seed with 1/4 cup water and let it thicken for 15 minutes
  3. in a large mixing bowl, combine flaxseed with remaining wet ingredients and mix well
  4. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  5. fill 12 muffin cups or 2 shallow loaf pans, bake about 18-22 min until top springs back and toothpick comes out clean

  Notes:

  Coarse-ground grains work well in vegan preparations, however as with much vegan baking, they tend to be dense and are best baked with less height of batter in the pan, say about 1 to 1 1/2 inches; small muffins and short loaves give the best results.

• Blueberry Lemon Streusel Cake

  Made with Red Fife Muffin Base
  Contributed by: Cathy L

  A luscious layered coffee cake that combines our fresh red fife heritage flour with decadent streusel crumbs, fresh fruit and a little zing of lemon. Serve it warm from the oven...superb!

  INGREDIENTS

  Basic cake

  • 500g bag Red Fife Muffin Base, less 1/2 cup
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 1/4 cups (300g) plain yogurt
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon rind
  • 2 cups fresh or frozen blueberries

  Streusel

  • 1/2 cup reserved red fife muffin base
  • 1/2 cup brown sugar or sucanat
  • 1/2 tsp cinnamon
  • 1/4 cup butter

  DIRECTIONS

  1. preheat oven to 350°F, lightly grease an 8 or 9 inch springform pan
  2. prepare the streusel: measure out 1/2 cup of grain mix, mix with cinnamon and sugar, then cut in butter until crumbly; set aside
  3. in a large mixing bowl, whisk the eggs to incorporate some air, whisk in melted butter and add yogurt, vanilla and lemon rind; whisk smooth
  4. add grain mix to batter and stir gently until JUST mixed (do not overmix)
  5. pour half the batter into the pan, then sprinkle with half the streusel and half the blueberries; add remaining batter, then remaining blueberries and top with remaining streusel
  6. bake about 55-60 min, until tester comes out clean
  7. let cool in pan for 10 min, then remove side of pan and serve

  Notes:

  Works great with Ancient Grain Muffin Base as well.

• Cinnamon Swirl Coffee Cake

  Made with Red Fife Muffin Base
  Contributed by: david@grainstorm

  A delicious rustic cake that’s a great treat for breakfast, snack or dessert. Extra butter and a cinnamon sugar swirl transforms our red fife muffins into this fabulous sweet cake.

  INGREDIENTS

  • 500g bag Red Fife Muffin Base
  • 2 large eggs
  • 1/2 cup butter (1 stick), melted
  • 2 tbsp (27g) extra virgin olive oil
  • 1 3/4 cups (420g) plain yogurt
  • 1/4 cup (60g) milk
  • 1 tsp vanilla extract
  • 1/3 cup (80g) brown sugar
  • 1/2 tsp cinnamon

  INSTRUCTIONS

  1. preheat oven to 350°F and lightly grease a bunt cake or loaf form
  2. in a large mixing bowl, whisk the eggs to incorporate some air
  3. add melted butter and olive oil
  4. add yogurt, milk and vanilla; whisk until smooth
  5. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  6. blend brown sugar and cinnamon together to make swirl mixture
  7. spoon half the batter into pan, then sprinkle a layer of cinnamon sugar; then add remaining batter and final layer of cinnamon sugar
  8. using a thin knife, gently swirl the batter to create swirl effect
  9. bake about 45-55 min until tester comes out clean