SISKIYOU COOKS + CHEFS: Brenda Eastman's bran muffins
Brenda Eastman is one of more than 20 fashion designers who will we showing their creations at Runway Outré at Liberty Arts on Saturday Oct. 5 at 7 p.m. The focus of garments for Runway Outré is unusual materials. Artists will be using materials such as, paper, cardboard, playing cards and rubber in their Avant Garde wearable art pieces.
Lauri: How long have you been an artist?
Brenda: I believe I've been an artist prior to any memory. Both parents are creative. There were always musical instruments around being played, something being build, crafted, or sewed. At any moment if any of us wanted to paint a watercolor, the materials and a place to create was ready to go. Every part of my life felt creative from sewing a new garment to making tiny interiors for my Barbies. Throughout school years there were teachers along the way who recognized my direction and encouraged me.
Lauri: Did you go to school to do what you do?
Brenda: I started my formal fine art studies at COS, then went on to earn a BFA at UC Davis. My fashion chops were developed over 12 years of making authentic Renaissance costumes for myself and friends. I spent another decade making dance costumes while performing with a Belly Dancing troupe. I'm pleased to have participated in all of five of Liberty Arts’ fashion shows, and this upcoming one has possibly been the most challenging.
Brenda’s Vegan Breakfast Muffin – with a gluten free option
This is an easy recipe with flexibility to change out flour types or add goodies like nuts or dried fruit.
1 cup organic flour of choice ( I mix rice, amaranth, corn and millet flours)
1 cup organic oats
1 Tbs double acting baking powder (non-aluminum)
1 tsp Himalayan salt
1/3 cup local honey
1 smashed banana or applesauce
4 Tbs virgin coconut oil or oil of choice
2 Tbs ground flax seeds
1 cup organic coconut milk or milk of choice
As much or as little as you like: fun stuff like raisins, walnuts, shredded carrots and zucchini.
Preheat oven to 400 degrees. Spoon into mini muffin pan (oiled and floured or use a paper). Bake approx. 15 minutes. Until a toothpick inserted in the center of the muffin comes out clean.