• About
  • Nutrition Services
  • Upcoming Classes

Cosmo Hippie Chef

~ Local Seasonal Food, Nutrition, Love

Cosmo Hippie Chef

Tag Archives: zucchini

Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting

07 Friday Nov 2014

Posted by cosmohippiechef in breakfast, dessert, Events, gluten-free, homemade gifts, seasonal

≈ 3 Comments

Tags

apples, fruit, gluten free, local, nuts, seasonal, zucchini

DSCN4017Food:

Spiced Apple Zucchini Cupcakes (Muffins) w/Chai Butter Cream Frosting
makes 12-16

(In my picture below I didn’t have cupcake liners when I photographed these muffins, I HIGHLY recommend that you use them!)

2 1/3 c. flour (I use a combo of 1 c. buckwheat flour, 1 c. oat or rye flour and 1/3 c. coconut flour)

2 t. baking soda

2 t. cinnamon

1 t. allspice

1 t. nutmeg

1 inch ginger, peeled and grated

½ t. salt

3 local eggs

1 c. local honey

1 c. coconut oil

1 – 1 1/2c. zucchini grated (you could sub carrots)

1 c. apple, grated

1 ½ c. walnuts, toasted and chopped

Directions:

1. Pre heat oven to 350 degrees, line a muffin pan with liners. Sift all the dry ingredients together in a large bowl and set aside.

2. In a small saucepan melt the coconut oil and honey together until just melted, to not over heat or bring to a boil. Remove the mixture from the heat and let cool just a bit, whisk in eggs one at a time.

3. Add the wet mixture to the dry ingredients, add the fresh ginger and whisk just to combine.

4. Add the grated zucchini and apples, fold into the mixture. Add the walnuts and fold them in until well blended.

5. Scoop the mixture into the prepared muffin tin and place in the warm oven. Bake for 30-35 or until a toothpick comes out clean. Let cool.

Chai Butter Cream Frosting

1 c. butter, room temp

¼ c. half and half (I think I used my homemade cashew milk)

2-4 c. powdered sugar (I use less sugar because I like my frosting a little more buttery than sugary, your preference)

½ t. cinnamon and ginger (you can use fresh ginger)

¼ t. cardamom and cloves

pinch of salt

Directions:

1. Using a standing mixer or hand held mixer blend the butter, half and half and spices until mixed.

2. Add the powdered sugar 1 c. at a time until desired frosting consistency is reached.

3. Frost the cupcakes!

DSCN4000DSCN4002DSCN4004DSCN4008 Love:

If you can believe it I still have zucchini from my garden! I thought I had planted a cucumber plant but it ended being a zucchini plant, I was overwhelmed with the abundance that just ONE plant yielded. I now know why people gift those tenacious little buggers and just like everyone else I was scrambling to find something to do with them.

Since I had all that zucchini and apples were starting to show up at my Farmers Market, these muffins where my solution to the seasons changing, utilizing what I had and the need to bake something warm and comforting.

Here’s the real deal, these are a muffin recipe that can be tricked out with butter cream frosting and passed off as a cupcake! Sneaky right? They are perfectly delectable on their own, so much so that my friend is making these for her new bakery. They are perfect with tea or coffee, a co-pilot for your green smoothie, and they are totally gluten-free! Equally as impressive frosted and served to your book club or child’s birthday party. ENJOY!

 

Baked Ratatouille

30 Friday Aug 2013

Posted by cosmohippiechef in breakfast, gluten-free, seasonal, Side dish, vegan

≈ Leave a comment

Tags

chilies, eggplant, garlic, gluten free, local, onions, parsley, potatoes, seasonal, tomatoes, vegan, vegetables, zucchini

DSCN3182

Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

DSCN3176

Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

DSCN3177DSCN3183

This is how we enjoyed our Baked Ratatouille…

DSCN3187The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

DSCN3190 The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

Zucchini Muffins- Gluten Free and Vegan

27 Monday Aug 2012

Posted by cosmohippiechef in breakfast, dessert, homemade gifts, seasonal, vegan

≈ 3 Comments

Tags

bananas, gluten free, quinoa, seasonal, vegan, zucchini

Love:

Every summer aren’t we all trying to figure out what to do with all the zucchini growing in our gardens?! Or maybe you have a friend or neighbor who keeps gifting the git of zucchini that just keeps on giving. Well, I thought why not make Oatmeal Zucchini Chocolate Bread and Zucchini Muffins and do a taste test to see which one my peeps prefer, the muffins were the winner. They were my favorite, but I do this all for you so I was glad they were a hit. I think this is the third batch I have made, the first batch was to test out, the second batch we took camping and this third batch is for my cute friend Ashton who just had a baby. They are perfect for any occasion and they are great to grab on the run. Maybe you could make these for whom ever keeps bringing these beauties to your door, ENJOY!

Food:

Zucchini Muffins– makes 12

3/4 c. quinoa flour

3/4 c. buckwheat flour

1/3 c. coconut flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 very ripe bananas

1 medium zucchini, shredded

1/2 c. nut milk

6 T. coconut oil

6 T. local honey or pure maple syrup

2 tsp. vanilla

Directions:

1. Pre heat oven to 350 degrees. Line muffin pan with muffin liners.

2. In a large mixing bowl, sift all the dry ingredients together.

3. In a food processor pulse together the banana’s, nut milk, coconut oil, honey or maple syrup and vanilla until mixed.

4. Add the wet mixture to the dry mixture and stir well. Don’t over mix. Next add the shredded zucchini and mix again until the zucchini is well incorporated.

5. Fill the muffin liners with the batter and bake for 20- 25 minutes until golden brown on top and a toothpick inserted comes out clean.

Like me on Facebook

Like me on Facebook
Follow Me on Pinterest

Recent Posts

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Archives

Categories

Tags

almond meal apples arugula asparagus bananas beans beets bok choy bread broccoli brown rice brussels sprouts cauliflower cheese chicken chilies chocolate cilantro coconut coconut milk corn dates eggs Farro fish fruit garlic ginger gluten free goat cheese goat yogurt green onions greens herbal honey hummus juicing kale lemon lentils liquor local mexican mint miso nuts oats onions parsley pasta peaches peanut butter peas potatoes pumpkin quinoa radishes raw rhubarb salad seasonal seeds soup spinach squash strawberries tart dried cherries tofu tomatoes turmeric vanilla vegan vegetables walnuts zucchini

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 127 other subscribers

RSS Cosmo Hippie Chef

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

Spring SuperFoods

Spring Comfort

Spring Green

Spring Fresh

Spring Raw

Spring Love

Spring Clean

Anytime Classic

Anytime Comfort

Anytime Classic

Anytime Comfort

Classic

Classic

Classic

Classic

Classic

Classic

Foodies Search Here:

Like me on Facebook

Like me on Facebook

Recent Posts:

  • Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette
  • Spiced Apple Zucchini Muffins (Cupcakes) w/Chai Buttercream Frosting
  • Oat Free Granola- Seasonal Fruit and Local Goat Yogurt Breakfast Parfaits
  • Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette
  • Rhubarb Ginger- Mint Lime Shrub

Categories

Archives

  • December 2014 (1)
  • November 2014 (1)
  • October 2014 (1)
  • June 2014 (3)
  • May 2014 (1)
  • April 2014 (2)
  • March 2014 (2)
  • February 2014 (1)
  • January 2014 (3)
  • December 2013 (2)
  • November 2013 (3)
  • October 2013 (7)
  • September 2013 (4)
  • August 2013 (3)
  • July 2013 (3)
  • June 2013 (4)
  • May 2013 (1)
  • April 2013 (4)
  • March 2013 (5)
  • February 2013 (4)
  • January 2013 (4)
  • December 2012 (3)
  • October 2012 (1)
  • September 2012 (3)
  • August 2012 (3)
  • July 2012 (5)
  • June 2012 (2)
  • May 2012 (2)
  • April 2012 (4)
  • March 2012 (7)
  • February 2012 (13)
  • January 2012 (9)
  • December 2011 (2)
  • November 2011 (3)
  • October 2011 (8)
  • September 2011 (1)
  • August 2011 (5)
  • July 2011 (9)
  • June 2011 (13)
  • May 2011 (8)
  • April 2011 (14)
  • March 2011 (8)
  • February 2011 (4)
  • January 2011 (5)
  • November 2010 (7)
  • October 2010 (2)
  • August 2010 (4)
  • June 2010 (8)
  • May 2010 (3)
  • April 2010 (10)
  • March 2010 (4)
  • February 2010 (1)
  • January 2010 (4)
  • November 2009 (3)
  • October 2009 (3)
  • September 2009 (9)
  • August 2009 (1)
  • July 2009 (4)
  • June 2009 (8)

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Cosmo Hippie Chef
    • Join 127 other followers
    • Already have a WordPress.com account? Log in now.
    • Cosmo Hippie Chef
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...