Lemon Berry Vegan Muffins

Vegan lemon berry muffins

The fall chill is back in the air here in New York. It’s a comfortable cold, where the crisp air on my face feels invigorating. Time spent curled on the sofa in tracksuit pants, an oversized sweatshirt with a big mug of coffee and a good book is calling me. It’s the time of year when comforting aromas emitting from a toasty oven just seem necessary.

These vegan muffins reheat well, so if you are like me and have trouble sticking to just a few then put some in the freezer to enjoy these delicious yet healthy, filling and in low sugar muffins over the next month.

Ingredients

  • 1.5 cups gluten-free all-purpose flour
  • 1 cup plus 2 tbsp almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup coconut oil
  • 1/3 cup brown sugar
  • Juice and rind of one lemon
  • 1 cup plus 2 tbsp almond milk
  • 2 tbsp golden flax meal
  • 1 tsp vanilla extract
  • 1 cup (approx) frozen blueberries and raspberries

Method 

Preheat the oven to 350F. Mix together dry ingredients in a medium to large mixing bowl.

In a separate small bowl mix the almond milk, lemon juice and flax meal together to ‘curdle’ for a few minutes. Stir again before adding to the dry mix with the remaining ingredients (with the exception of the berries). Mix batter until smooth, then gently fold in frozen berries.

Divide mixture into muffin cups or a well-greased muffin tray and bake for approx. 40 minutes. Test with a toothpick through the center of one muffin to see if the are ready.

Allow to cool completely on a rack before attempting to remove from the paper cups.

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Amaranth, Chia & Maple Breakfast Porridge

Amaranth chia breakfast porridge

In this wintery weather you need a breakfast that will really stick to the ribs to give you the warmth and energy needed to start your day on the right note. Omega 3 packed chia seeds, protein packed amaranth, heart healthy coconut and manganese rich pecans gives you the breakfast of champions!

Amaranth was a staple of the Aztecs and is believed to be domesticated up to 8,000 years ago. It is the king of protein when it comes to grains providing close to 10g of protein per cooked cup. It contains 18 amino acids making amaranth a complete protein and provides calcium, iron, magnesium, phosphorous and potassium.

Ingredients (serves 2)

  • 1/2 cup amaranth grain
  • 3 1/2 cups water
  • Pinch salt
  • 2 tbsp chia seeds
  • 1 tbsp coconut butter
  • Pecans
  • Fresh blackberries
  • Maple syrup
  • Almond milk

Method

Add the amaranth grain with 3 cups of water in a pot and bring to the boil. Cover and simmer on low until almost all liquid is absorbed. Remove from heat, add in salt, coconut butter, chia seeds and approximately half a cup of water and stir. If coconut butter is not completely melting into the mixture you may need to place back on the heat for another minute to stir through. Remove from heat then mix in a dash or two of almond milk to get desired consistency. Spoon into bowls, top with crushed pecans, fresh blackberries, almond milk and a drizzling of maple syrup.