Yummmmm… One of my favorite comfort foods is the muffin. I could eat them all day… especially now that I am pregnant. Unfortunately, Europe and the UK haven’t really figured out how to make a good muffins so I have taken on the task of making a really good vegan muffin. I think I have succeeded. Corey thinks so too–as well as our weekend guest, Elise. We devoured the first batch in minutes (yes, that is 12 muffins between 3 people). So basically you have to try them. The key to making a good muffin is to barely mix together the wet and dry ingredients. I pour the wet into the dry and do a few quick hand turns. That is it. This makes them fluffy and less dense. Perfect consistency for a muffin. Raspberry and Blueberry Vegan Muffins Dry Ingredients:
- 2 1/2 cups flour (I use one cup spelt and 1 1/2 cup regular)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon ground dry ginger
- 1 cup raspberries (I use frozen since they are so much cheaper)
- 1 cup blueberries (again… frozen)
- 2 ripe bananas, mashed
- 1/2 cup coconut yogurt (or any kind of yogurt)
- 1/2 cup maple syrup
- 1/3 cup melted butter (I use vegan butter)
- 1 1/2 teaspoon vanilla
- 2 teaspoons apple butter or apple sauce
- Turn the oven on to 375 degrees F or about 180 degrees C.
- Mix together all of the dry ingredients in one bowl.
- Mix together all of the wet ingredients in another bowl.
- Butter the muffin tin or place cupcake wrappers in them.
- Pour the wet batter into the dry batter and combine in 3-4 swift hand strokes (the batter may not be fully mixed and this is fine).
- Scoop the batter into the muffin tin with a 1/3 cup scoop (or thereabouts).
- Bake for 25-30 minutes or until golden brown on top and baked through. (I take the muffins out of the tin and bake for another five minutes flipped over to give the bottoms a bit of a crust.
- Remove from oven and let cool before eating.
NOTE: Try other fruits or ingredients in the muffins such as chopped bananas and chocolate, or raisins/currants and cashews.
A friend recently told me that I had really arrived in London now that I was making homemade flapjacks. I have to admit that when I first arrived here I wasn’t sure what a flapjack was–but if you are like me and love oatmeal cookies, cinnamon, dried fruits, and tasty treats, this will soon become a new favorite of yours. It also provides a great snack that doesn’t have any refined sugar. It is definitely a pregnancy must for me. So mix up, eat up and enjoy!
The basis for this recipe I found in Deliciously Ella (a great new cookbook that I highly recommend). I have doctored it up and come up with the following:
- 3 cups of oats
- 1/2 cup finely hopped nuts (I like a mixture of cashews, almonds and macadamia)
- 8 medjool dates, chopped in small pieces
- 6 dried figs or 1/4 cup dried apples, chopped in small pieces
- 1 tsp cinnamon
- 1 cup crushed corn flakes
- 3 ripe bananas, mashed
- 6 tbs maple syrup
- 6 tbs nut butter (my favorites are raw almond butter or hazelnut/raisin butter)
- 4 tbs coconut oil (and more for greasing the pan)
- Preheat the oven to 180 degrees C or 356 F
- Grease a 9 x 9 baking pan with coconut butter
- Place oats in a mixing bowl with crushed corn flakes, nuts, chopped fruit and cinnamon. Mix together.
- In a large frying pan heat the mashed ripe bananas, maple syrup, nut butter and coconut oil over low heat until it forms a thick liquid like substance.
- Mix the heated mixture into the oat mixture. Mix until there is an even-ish consistency.
- Place mixture into the greased pan and smooth into the pan with a spatula to create an even, pressed layer of flapjack.
- Bake for 20-25 minutes or until the top is just starting to brown.
- Remove from the oven and cool before slicing up the flapjack squares. If the flapjacks look overdone pour a little bit of juice or water on top to moisten the mixture.
- Eat up!
Note: You can use any dried fruits you have on hand if you don’t have (or want to by the recommended fruits). For example, you could also try raisins, cranberries and/or apricots.
These are great for a snack, mixed in with granola, a soup or salad topping, or anything to which you want to add a salty/sweet crunch. The flavors are quite subtle but once you start eating them you won’t be able to stop. I used them as a soup topping but found Corey and I kept adding soup to our bowls just to continue munching on the pumpkin seeds. I even think they would make a great kid snack or popcorn replacement. Best thing is they are super quick easy to make!
Maple Ginger Pumpkin Seeds
- 1 cup pumpkin seeds
- 1 tbs maple syrup
- 1 tbs olive oil
- 2 tbs dried ginger (or 1 tbs ginger and 1 tbs cinnamon or 2 tbs cinnamon)
- hearty pinch of salt
- Turn the oven to 150 C
- Pour the pumpkin seeds into a bowl and add all the other ingredients
- Mix until thoroughly covered
- Place on a pan covered in parchment paper
- Bake, stirring occasionally, for 12-18 minutes or until the ingredients set
- Take out of the oven and let sit to cool
- Add to your favorite salad, soup or meal or eat alone
NOTE: 1/4 cup of pumpkin seeds contains more than half the daily recommended does of magnesium. So folks with high blood pressure or heart issues… eat up!