How to name baked goods

The title of this post is deceiving, unfortunately I’m not writing a lesson on naming baked goods.

I am posting a recipe!  This was the teaser from sunday’s post, what I did on father’s day – bake banana walnut scuffin-tops!

The recipe made a dough (as opposed to a batter) which could have been scones, but I was lazy, and wanted to use this pan.

It’s a muffin-top pan, but I was not expecting the dough to rise as much as it did.  Also, I’m loving coconut oil spray for baking.

I used freshly toasted walnuts.

The dough-batter was finger-lickin’ good. Actually.

Fresh out of the oven…

 

Eaten with some creamy sunflower seed butter (a current fave)

Banana Walnut Scuffin-Tops (Vegan)

[[Adapted from Angela’s baked banana doughnut recipe at OhSheGlows.com]]

  • 2 medium ripe bananas, mashed
  • 1 Tbsp. flax meal & 3 T water (or other egg replacer for 1 egg)
  • 1 Tbsp. oil
  • 3/4 cup raw turbinado sugar (white or brown sugar works too)
  • 2 cups whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. nutmeg – use fresh ground if you can, it makes so much difference
  • 1/2 tsp. cinnamon
  • 2 T chopped walnuts (optional, if you are not a fan of nutty baked goods)
  • 1 tsp. coffee extract (optional, use vanilla or just omit – it just adds another light layer to the flavor and gives it a richer, darker color)

Directions:

Pre-heat the oven to 400 degrees Fahrenheit.  Mix the flax meal and water, set aside for at least 10 mins.

Mix the dry ingredients in a medium mixing bowl, until well combined.  I mentioned that I used fresh ground nutmeg, and while it is not necessary, it adds a better taste without having to use three times as much spice. Feel free to change the spices however you like!  You can also substitute a gluten-free flour mix, or use ALL whole wheat pastry flour – but I didn’t have any.

Once the flax egg has formed a gel, add the mashed banana, oil, extract (if using) and sugar.  Mix until the sugar is completely incorporated.

Add the wet ingredients to the dry, mix until just combined.  This forms a thick dough, so you may need to get your hands dirty in the mixing process.  Also, be careful not to over-knead, unless you are aiming for a denser texture.

Spoon the dough into a muffin-top (or muffin, or doughnut) pan.  The dough is thick, you may want to use your fingers to shape the muffins a bit. Bake for about 15 minutes at 400 degrees, or until the tops have turned golden brown.  the centers come out moist and dough-y – delicious!

Next time maybe I’ll make real scones!

How do you name your in-between-type baked goods?

 

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3 thoughts on “How to name baked goods

  1. Those look fantastic! I love banana nut baked goods. Does the coconut oil spray make foods taste like coconut?

    Yeah, I don’t have a good way to name in-between baked goods. I’d probably end up describing it as “thing-y,” which isn’t the most descriptive. 😉

  2. Pingback: Deodorant From the Kitchen | Suburbhomestead's Blog

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