It is sad, but finally true. Our beloved baker, Kyrie Juchemich is leaving Bob’s Red Mill bakery this month. We have known about Kyrie’s departure since the middle of the summer, considering she is not just leaving Bob’s, but the country. Yes, the country; she is relocating to Garmisch-Partenkirchen, Germany where she will be working on a vacation military resort. Kyrie will be offering her best hospitality to the U.S. military, while they are on vacation. Her journey will bring many great adventures.
While at Bob’s Red Mill, Kyrie has contributed many ideas and much energy to the bakery. More precisely, she has developed recipes and helped to organize our much loved Wheat-Free and Vegan pastry cases. One of her popular recipes that many of you enjoy is the Dairy-Free Granola Bars. They are served fresh every Monday and keep well through the week for a filling snack anytime. Another “Kyrie” favorite in the vegan case every Friday is the Pumpkin Seed, Chocolate and Cashew Muffin. Following, you will find the recipe for you to make in your own kitchen. We hope you enjoy the recipe and thank you for all the support! Also, a special thanks to Kyrie for all your hard work and fun you brought to the Bob’s Red Mill Bakery.
Vegan Pumpkin Seed, Cashew and Chocolate Muffin
Mix 3 tbsp. flax meal and 9 tbsp, of water together in a measuring cup.
Mix the following in a bowl:
½ cup safflower oil
3/4 cup evaporated cane juice
Add flax mixture to bowl, as well as:
2 1/2 cups whole wheat pastry flour
2 tsp. baking powder
¼ tsp. salt
¾-1 cup soymilk or ricemilk
1/3 cup of each: cashews, pumpkin seeds and chocolate chips
- Use a spatula to mix in remaining ingredients until smooth, but be careful not to over mix.
- Use desired muffin scoop to scoop into lined muffin pans.
- Bake at 350º for approximately 18-23 minutes.
Yields approximately 9 2- inch muffins.