Wednesday, May 18, 2011

day four: the vegan kitchen

whatever's in the pantry muffins
- the recipe I follow basically in my head for cakes and muffins is:
2 cups flour to 3/4 cup wet sweetener to 3/4 cup milk substitute to 1/4 cup oil -

This particular batch (measures approximate as I just kind of do it by feel- if the batter seems too dry I add more oil and milk substitute)

1/4 cup flax seed oil
1/2 cup soy milk
1/4 cup coconut milk (left over from the dahl)
3/4 cup maple syrup
1 cup wholewheat flour
1 cup spelt flour
2 tbs baking powder
pinch of salt
pinch of cinnamon
frozen rasberries
frozen blueberries
dark chocolate chips
pepitas (raw pumpkin seeds)

Mix dry ingredients
Add wet ingredients
Stir until smooth
Pour into greased muffin tray
Bake for approx. 20-25 minutes at 190˚C

xo m.


Frog, Goose and Bear said...

These look very yummy and healthy. Something else to add to the lunchbox!

Ooty said...

looking great, I even add some Tahini
as well to our baking =)
I really do enjoy the vegan posts!

Advice From A Caterpillar said...

Lovin' those mmmmmmmufffins!!! I'm droolin' already! Sooo cool that they are vegan! Gotta try those STAT!!!
xoAdvice From A Caterpillar Store

Mama Lake said...

Yummy! We are doing a lot more vegan cooking/baking since my son can't do dairy;) I am looking forward to more recipes!

Post a Comment