Surf’s Up
| July 23, 2010 | Posted by Linsi Brownson under cocktails, cooking, food, weekend fun |
This weekend is David’s Birthday (I’m not telling which one) and we’re gonna celebrate by hitting the waves- him for the first time ever and me for the first time in several years. Luckily we have awesome friends who can get us up and riding in no time…maybe…
Regardless, my mind is already at the beach and I’m totally feelin’ the surf culture again. The sandy hair, the smell of coconut scented sunscreen, and the head nods from all the people who are feeling as exuberant as you do after crawling out of a good beating from mother ocean.
If you aren’t able to make it to the beach this weekend, why not bring a little surf culture into your home? How about a great recipe for vegan green tea cupcakes from Pro Surfer Esther Hahn, courtesy of Vegetarian Times Mag. If a cocktail is more your speed, try the Surfer on Acid. Recipes below.
Vegan Gluten-free
Cupcakes
1/3 cup canola oil
1 cup almond milk
3/4 cup agave nectar
1/2 tsp. almond extract
1 tsp. vanilla extract
1/4 cup plus 4 tsp. tapioca flour
2 Tbs. plus 2 teaspoons ground flaxseed
1/2 cup plus 8 tsp. chickpea flour
1/2 cup plus 8 tsp. brown rice flour
1/3 cup plus 2 Tbs. almond flour
1 tsp. gluten-free baking powder
1/2 tsp. baking soda
1/4 tsp. salt
4 tsp. matcha green tea powder
Sweet Almond Whipped Crème
1/2 cup sweetened almond milk
1 cup extra-firm silken tofu
4 Tbs. maple syrup
1/4 tsp. salt
8 Tbs. cooked white rice
1/2 tsp. coconut extract
2 tsp. almond extract
1. Preheat oven to 350°F and line a 12-cup muffin tray with cupcake liners.
2. To make Cupcakes, Combine oil, milk, agave nectar, and almond and vanilla extracts in a large mixing bowl. Use an electric mixer to fully combine. Add tapioca flour and ground flaxseed, and blend well with mixer.
3. Add chickpea, brown rice, and almond flour, baking powder, baking soda, salt, and matcha powder. Use mixer to blend well. (Over-mixing will not be an issue since there is no gluten involved in the recipe.)
4. Fill the cupcake liners evenly and nearly to the brim.
5. Bake for 21 to 23 minutes, or until toothpick inserted in center of cupcake comes out clean. Transfer to a cooling rack.
6. To make Sweet Almond Whipped Crème, combine all ingredients in a blender and process until smooth.
7. Dollop large spoonfuls of Crème onto completely cooled cupcakes.
1 oz Malibu® coconut rum
1/2 – 1/3 oz Jagermeister® herbal liqueur
2 oz pineapple juice
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So fun hitting up the beach with you two! And I think it should be reported to the Inspired Design Daily universe that David caught the very first wave he ever attempted.