Jazzfest is here. Mango freeze, Crawfish Monica and Crawfish bread… Last weekend my father came down to celebrate his 66th birthday and we danced in sunshine to Sting, Rod Stewart, Sweet Crude, Big Freedia, Bonnie Raitt and David Byrne. The house burned down and after three days of smoothies and bran muffins we have risen from the ashes, ready to head back to the tent tops and race track dance floor for the second weekend of Jazz fest—Seven holy days.
Here are some recipes for music fest snacks, in addition to chocolate covered coffee beans and almonds.
Just add a tablespoon of Pure Synergy Organics Carrot (or kale or wheatgrass) Juice Powder for a vitaminergic boost to your morning.
Bran Muffin Tops
Adapted from Pastries From the La Brea Bakery
2 cups unprocessed bran
4 TB Probiotein powder
½ cup water
1 cup buttermilk
1 TB orange zest, finely chopped
1 TB cinnamon
½ cup light brown sugar, packed
½ cup olive or coconut or avocado oil
1 extra-large egg
1 extra-large egg white
½ cup unbleached all-purpose flour
¼ cup stone-ground whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
Lightly coat a muffin top tin with melted butter. Set aside. Adjust the oven rack to the middle setting and preheat the oven to 350º F. Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn’t burn. Pour the bran and probiotein powder into a large bowl, add the buttermilk and 1/2 cup water, and stir to combine. Stir in the orange zest and cinnamon and brown sugar. Add the oil, the whole egg, and the egg white, mixing well to combine. Sift the flours, baking powder, baking soda, and salt into the mixture. Spoon the batter into the prepared muffin tins, mounding the batter slightly but taking care not to overfill. Bake for about 15 minutes, until the muffins are well-browned and firm to the touch.
