Curry Pumpkin Crumble Muffins (V)

Freshly baked muffins basking in the sunshine.

I’ve always loved to experiment with vegan baking. My favorite challenge is creating a vegan baked good that does not taste “vegan” at all and in fact just tastes delicious and leaves you feeling light and nourished. 

As pumpkin season rolled around the idea of incorporating the wonderfully fragrant Sonoko Curry Powder into this vegan pumpkin muffin recipe came to me one day when I was exercising my creative juices in the kitchen with no set plan and nothing to lose. 

The risk was well worth it as these turned out amazing! A little spicy and moderately sweet with a crunchy delicious topping these muffins are super addictive and make a wonderful breakfast or treat to have alongside a warm cup of tea. Enjoy!

YIELD 6 Muffins

INGREDIENTS

For the Muffin Batter:

• 1 Bag “Batter Dry Mix” OR

  • ¾ cup + 2 tablespoons all purpose flour 

  • ½ cup granulated sugar 

  • ⅛ cup brown sugar 

  • ⅛ tsp salt 

  • ½ tablespoon baking powder 

  • ½ teaspoon ground cinnamon 

  • ⅛ teaspoon ground nutmeg 

  • 1 ¼ teaspoons Sonoko Curry Powder

• ½ cup pureed pumpkin, canned or *homemade 

• ¼ cup unsweetened coconut milk

• ¼ cup coconut oil, liquid form 

• 1 tablespoons molasses 

• ½ cup walnut pieces (optional)

For the crumble topping:

• 1 Bag “Crumble Dry Mix” OR

  • ⅛ cup all purpose flour

  • ⅛ cup brown sugar 

  • ⅛ cup unsweetened coconut flakes 

  • ½ teaspoon Sonoko Curry Powder 

  • ¼ teaspoon cinnamon 

  • ⅛ teaspoon salt

• Zest of half an orange

• 1 ½ tablespoons coconut oil, liquid form

PREPARATION

1. Preheat the oven to 400℉ and lightly grease a 6-cavity muffin tin.

2. Make the muffin batter: Place the “Batter Dry Mix” contents in a large bowl and whisk together to combine.

3. In a medium bowl, whisk together pumpkin puree, coconut milk, coconut oil, and molasses.

4. Pour the wet ingredients into the dry and mix until combined. Add the walnut pieces if using.

5. Fill each of the 6 muffin tins two-thirds full.

6. Make the crumble topping: Place the “Crumble Dry Mix” contents in a bowl, add the orange zest and 1 ½ tablespoons of coconut oil. Mix together with your hands and sprinkle evenly among all 6 muffins.

7. Bake for 30 minutes, rotating once at the 15 minute mark, until a toothpick or knife inserted in the center comes out clean.

Recipe developed in collaboration with Daniela Swamp.

Spiced Molasses Cookies

Freshly baked curry molasses cookies.

These cookies are crispy, chewy, subtly spicy, and addictive. My take on an old time Holiday favorite, and a spin on the traditional ginger molasses cookie. Sonoko Curry Powder works its magic in these, adding depth of flavor and warmth. 

They can be made from scratch or with the help of our pre-measured cookie mix. Hope you enjoy them as much as we do!

YIELD 36 Cookies

INGREDIENTS

For the cookie dough:

• ¾ cup butter, melted

• ¼ cup Molasses

• 1 whole egg

• 1 bag “Cane Sugar” OR

  • 1 cup granulated sugar

• 1 bag “Dry Ingredients” OR

  • 2 cup all purpose flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 3 ½ teaspoons Sonoko Curry Powder

  • 1 teaspoon ground cinnamon 

  • ⅛ teaspoon ground clove

To roll the cookies in:

• 1 Bag “Cookie Topping” OR

  • 1 cup brown sugar 

  • 1 teaspoon Sonoko Curry Powder

PREPARATION

1. Line cookie sheets with parchment paper.

2. In a large bowl combine “Cane Sugar” pouch contents, melted butter, molasses, and egg. Place the “dry ingredients” pouch contents in a medium bowl and whisk to combine.

3. Add dry ingredients to the butter mixture and stir until well combined.

4. Cover the dough and chill it in the refrigerator until it hardens, about 1 hour.*

5. When you are ready to bake, preheat the oven to 350 degrees.

6. Scoop out dough with a tablespoon measuring spoon and roll into 1 inch balls.

7. Place the “cookie topping” pouch contents in a small bowl and combine with a fork. Roll each ball of dough in the mixture until lightly coated. Place cookies on a parchment-lined baking sheet about 2” apart and gently flatten each into a disc using the bottom of a glass or jar.

8. Bake for 9-13 minutes, rotating the tray half-way through. If you would like a chewier cookie, bake cookie closer to 8-9 minutes. For a crispier cookie, bake for 12-13 minutes. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

9. Bake for 8-9 minutes, rotating the tray half-way through. Cookies should still be slightly soft in the center and puffy. They will firm-up and deflate as they cool. Cool for about five minutes and then remove from the cookie sheet and continue cooling on a rack.

*At this point, your unbaked cookie dough can be formed into logs, wrapped tightly in plastic or foil, and refrigerated or frozen for later use. If baking dough from frozen add an extra minute to the total oven time.

Recipe developed in collaboration with Daniela Swamp.

Curry Sourdough Discard Crackers

Curry sourdough crackers ready to be devoured!

This quick recipe combines sourdough discard and Sonoko Curry Powder. The results is a tangy, crisp snacking treat. I added some additional whole spices to the dough to create additional texture, add a pop of color, and highlight some of the flavors already present in the curry blend. Feel free to adjust spice level and salt to your own taste. You’ll find that cracker-making is a very satisfying process! Enjoy crackers on your cheese plate or with curry compound butter.

YIELD approximately 8 oz (1 full sheet of crackers)

INGREDIENTS

• 1 cup (about 200g) All Purpose Flour

• 1 cup (about 140g) Sourdough Starter Discard (the more liquid & sour, the better!)

• 3 tablespoons Olive Oil

• ½ teaspoon Kosher Salt (Diamond Crystal)

• 1 ½ teaspoon Sonoko Curry Powder

• ¼ teaspoon Black Pepper, ground

• ¼ teaspoon Turmeric, ground

• ½ teaspoon Black Sesame Seeds, whole

• ½ teaspoon Mustard Seed, whole

• ½ teaspoon Fennel Seed, whole

• ½ teaspoon Dried Red Chili, finely chopped

• Flaky Salt (for topping)

PREPARATION

1. Combine all ingredients (except flaky salt) to create a shaggy dough then knead into a smooth ball. Wrap tightly and refrigerate for at least 30mins or up to 24 hours.

2. Preheat oven to 350 degrees. Meanwhile, divide dough into 4 equal parts and roll as thinly as possible by hand or with a pasta machine.

3. You can bake each as large, oblong crackers and break apart when cooled or use a cookie cutter/pizza wheel to create shapes. Transfer to baking sheets lined with parchment or silicone mats.

4. . Brush or spritz with the smallest amount of water possible and sprinkle with flaky salt. Bake for 12-15 minutes, rotating at least once to achieve even color.  Crackers are done when very lightly golden brown and crisp. Transfer to cooling rack. 

Recipe developed in collaboration with Hannah Tierney.