Elle Callanan

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Enjoy more peace and spaciousness in your home and life

Threads

The thrill of a good bargain, a good story, and a good deed are all threads woven into our product line at Elle Home: Haven.  Each object and textile selected by Elle is found, salvaged, reimagined, and repurposed to bring beauty and sanctuary to your life at home and the vibrant world beyond.  

Every piece has a story.

 



What makes a good story?

We're most engaged in a story being shared with us when we can imagine ourselves as a player in it or even a fly on the wall.  How often do we find our response to a good story to be tears, a dropped jaw, or an outright laugh?  


What defines home for you?

"Home is where the heart is." 

Home might be where you grew up and experienced your first crush. 

Home might even be a token of possession like a favorite chair. 


 

Elle Home includes the kitchen...

Great Grandma's Carrot Bran Muffins

Now Vegan

¾ cup non-dairy milk
2 Tablespoons Egg Replacer Powder
1 teaspoon apple cider vinegar

1 cup whole wheat flour

½ cup all-purpose flour

1 ½ cups wheat germ, wheat bran or oat bran
1 ½ teaspoons baking powder
½ teaspoon baking soda

1 ½ cups shredded carrot (about 3 medium sized carrots)
½ cup sugar
½ cup canola oil
3 Tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon salt

1 cup raisins

1) Preheat oven to 325F (163C).  In a medium bowl, whisk together non-dairy milk , Eggless Binder Powder and apple cider vinegar.  Let sit for about 10 minutes so the non-dairy milk curdles.

2) In a large mixing bowl whisk together the whole wheat flour, wheat germ, wheat bran or oat bran, baking powder and baking soda. 

3) Shred the carrots and set aside. 

4) In a medium size mixing bowl, whisk together the shredded carrots, sugar, canola oil, molasses, vanilla extract and salt.  Whisk in the non-dairy milk, Eggless Binder Powder and apple cider vinegar mixture.

5) Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated.  Stir in the raisins.


Line a muffin pan with cupcake liners.  Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed.  Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. This recipe makes 6 to 8 muffins.

 

Grandma's Rhubarb Pie

Now Vegan

Preheat your oven to 375 F. 

Crust:

1 cup shortening (butter flavored is best, vegan)

2 cups flour

1 tsp baking powder

1 tsp salt

6 tbs ice water

Mix the shortening and dry ingredients with a pastry mixer (if you dont have one used two knives) until the mixture is pebbly looking with pea sized chunks of shortening.  Add the ice water and mix with hands until just mixed - no longer!  Split the dough in half -- roll out one half with waxed paper and rolling pin and place in pie dish.  Using a fork, gently poke the fork all over the bottom crust.

4 cups rhubarb

1 cup strawberries (optional)

2 tbsp water

2 tbsp cornstarch

1 1/2 cups sugar

1/2 cup flour

3/4 cup soy milk

1/2 tsp cinnamon 

1/4 tsb nutmeg

Cut rhubarb thinly (and cut strawberries if you decide to use them) and put them in a large mixing bowl. In a smaller bowl, mix together what water and cornstarch until smooth.  Ready for this part... it's really hard... throw the cornstarch mixture and everything else in the bowl with the rhubarb and mix! Phew! Very technical i know

Place the filling into the pie crust.  Roll out the other half of crust and cut it into strips.  Lattice to your hearts content.  Sprinkle top with some cinnamon.

Bake for 50-60 minutes, or until the crust is golden brown

 

There is always a Soulution