Posted in Gardening, Recipes

Vegan Low Fat Chocolate Courgette Muffins!

Today, I made these lovely Vegan Low-Fat Double Chocolate Courgette Muffins! Ooh yes! I didn’t want to use any vegan butter or vegan margarine in these tasty beauties! I knew that applesauce works! I made this recipe & tweaked it a few times to come up with this glorious wining healthy muffin recipe! You can eat it as a nice filling breakfast, or as a lovely dessert, a lovely brunch too! 🙂 I made them not too sweet! 😉 This is another delicious way to use up your home-grown yellow or green courgettes! A healthy way too! 🙂 Enjoy! xxx

Let’s see a glorious wining healthy muffin up closer, shall we?

Lovely, right?

I made this winning recipe in 10 minutes & then popped them into the hot oven for about 18 minutes! It is THAT SIMPLE!

MMM!

Recipe: For 7 bigger flower-patterned muffins or 12 normal sized muffins

Ingredients:

dry ingredients:

1 cup 3/4 whole grain flour ( French Flour T 110)

1/4 cup raw unsweetened cacao powder

3/4 teaspoon baking soda

1 + 1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup coconut sugar

wet ingredients:

1 cup shredded yellow courgette (or green if you have them)

3/4 cup apple sauce that is a bit sweetened

1/4 cup unsweetened soy milk

1 teaspoon home-made vanilla extract

add ins:

1/4 cup vegan dark chocolate chips

Method:

  1. Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.
  2. Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in.
  3. Preheat oven to 180°C (350 F) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.Take a medium bowl & add flour, cacao powder, baking soda, baking powder & cinnamon. Mix well with a spoon. See that you don’t have any lumps left in the flour mix. Now, add coconut sugar & mix in. In another medium bowl, add wet ingredients. This is the shredded yellow courgette, apple sauce, soy milk & vanilla. Mix well with a spoon. Now, add bowl with dry ingredients to bowl with wet ingredients & fold in the chocolate chips! Mix until it all comes together. Don’t overmix! Because I use silicon flower patterned baking mats, I don’t need to grease my mats! It is that easy! 🙂 yes! Place your silicon baking mats onto a Silpat on an oven rack for stability. Fill each one with the batter for about 3/4 or 4/4, it is up to you. My silicon flower mats, the holes are a bit bigger then standard normal muffin pans so I could fill 7 bigger flowers. When every hole has been filled, shake your mat up a down a bit to see that you don’t have any air holes left into the muffins.
  4. Bake into the lower end of your oven for about 18 minutes or until cooked through. When ready & you open your oven door, the muffins will smell amazing! Place oven rack onto kitchen counter. Leave the muffins to sit for at least 10 minutes into their silicon mats before carefully turning them over & out of the mats. I sliced one open & enjoyed it with Peter warm from the oven! Delightful! The chocolate is goeyie melty in the mouth, you don’t taste the courgette at all & the muffins is not too sweet, just right! Perfect with a cuppa of vegan latte! The muffin hasn’t got any butter or margarine in it so it isn’t heavy on the stomach at all. Leave to cool down completely. If there are any muffins left, store in a cake box! in the evening, we tasted one as a nice dessert. The next morning, I ate 2 as a nice breakfast on the go! Perfect!

 

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Posted in Gardening, Recipes

Vegan spelt chocolate chip pumpkin muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chip muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out!

YUM!
These are also great to give as a nice lovely Food gift, for a loved one! 😉 I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! 🙂 If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! 😉 xxx

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Posted in Recipes

Oil-free Vegan Wholemeal Oat Plum Muffins! A healthy snack! :)

Today, I invented these lovely wholemeal oat & oat bran flour muffins. I still has some leftover red plums from a friend’s garden. I needed to use them up! Let’s face it, how many can you eat straight away?

IMG_3157watermark

Just look at this lovely yummy inside! 😉

IMG_3184watermark

These lovely muffins are not so sweet either, just the way, we like them! 😉 These are healthy tasty breakfast or snack muffins on the go! Either way, they are freaking delicious,… ooh yes!!!

Recipe: For 9 larger flower-shaped muffins

Ingredients:

Dry ingredients:

1/4 heaped cup (50 gr) vegan dark mini chocolate chips

1 cup (150 gr) wholemeal stone ground oat flour

1/4 cup ( 37 gr) stone ground oat bran flour

1 teaspoon + 1/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

Wet ingredients:

1 ripe large banana, peeled & mashed with a fork

1/2 cup (155 gr) unsweetened apple sauce (compote )

1/4 cup (60 ml) unsweetened soy milk

1/4 cup (60 ml) maple syrup

1 cup (175 gr) cleaned, pitted dark plums, cut up finely

Method:

1. Preheat your oven to 180°C (350 F ) for 10 minutes. Meanwhile, take a large bowl & ad dry ingredients in it. This means oat flour, oat bran flour, baking powder, baking soda, mini chocolate chips & cinnamon. Mingle well with a spoon.

2. Take a smaller bowl & ad wet ingredients. This means, mashed banana, apple compote, soy milk, maple syrup & plum pieces. Mix well with a whisk or spoon. Now, add bowl of wet ingredients to the bowl of dry ingredients. Mix it with a spoon. Do not over mix!

3. Take a cool oven rack & place a Silpat on it. Fill your flower-shaped silicon holes for 3/4 with the batter. Place them onto the Silpat oven rack into the center of the hot oven & bake for about 23-25 minutes until browned & cooked through. I tested it with a smaller pin. Take out of the oven & leave the tasty muffins into their silicon moulds for about 15 minutes. This way, they get their lovely shine & pattern. When they are a bit cooler, carefully, with help of your hands, take them out of their casings. Leave them on a wire rack to cool down more. My husband & I ate on when it was still warm. This way, you could taste the chocolate more. When we devoured another one, when the muffins were cooled down, you could taste the plums better! 😉  Enjoy, sliced open, just like that or with a good cup of fresh coffee! DIVINE either way! 🙂 MMM,….Enjoy, sweeties! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Spelt chocolate ricotta muffins with dark chocolate chips!

Go on,...Indulge yourself!
Go on,…Indulge yourself!

Yesterday, I made these festive Spelt chocolate ricotta muffins with dark chocolate chips! They are incredibly amazing & wonderfully delicious in the mouth! I used fresh sheep’s ricotta in them! 🙂 Go on,…Indulge yourself,…You so deserve it because of all the Christmas gifts packaging & decoration! 😉

Yummm!
Yummm!

The muffins make an ideal breakfast & are not too sweet either! Just the way, I like them! They really fill you up! A lovely breakfast muffin!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!! So if you are lactose-intolerant, test in small doses!

fresh-sheeps-milk-ricotta-molise

Recipe: For 16 larger flower-shaped muffins

Ingredients:

* Dry Ingredients:

130 gr wholemeal spelt flour

130 gr white spelt flour

150 gr coconut sugar or dark raw cane sugar ( you can use up to 200 gr )

3  teaspoons of baking powder

60 gr raw cacao powder

170 gr dark chocolate chips at least 80% cacao

* Wet Ingredients:

235 gr fresh sheep’s ricotta, well-drained

2 large organic eggs, beaten loose with a fork or whisk

320 ml unsweetened soy milk

1 tablespoon vanilla extract/ I use home-made!

57 gr of cooled melted soy baking margarine

Method:

1. Take 2 oven racks out of the oven & place Silpats on them. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven!

2. In a large bowl, ad wet ingredients first. So, add ricotta & whisk it loose with a whisk! Secondly, add beaten eggs & whisk it well through your ricotta. Add vanilla extract, soy milk & cooled melted baking margarine. Mix it well through with a wooden spoon. Set aside.

3. Take another bowl & add dry ingredients. Place a sieve above the bowl & add the 2 flours. So, you sieve the wholemeal spelt flour, white spelt flour & cacao powder. Mix gently with a wooden spoon. Add baking powder & coconut sugar & mix it gently to keep the air in!

4. Add wet ingredients to the dry. Do not over mix! Finally, fold in the dark chocolate chips, all evenly divided! Take your oven racks with Silpats on them & place onto each Silpat or baking sheet a clean flower-shaped silicon mould. I use Silicon baking mats so I don’t have to grease my muffin holes because they are non-stick! I have used many silicon baking material but I find that only 1 brand is fantastic & that is Silikomart! Place your batter into each flower-shaped muffin hole for 3/4! Fill the remaining holes & see that you have dark chocolate chips into each hole! When every hole is filled up, shake a bit with the muffin mats to remove any air bubbles! Place into the hot oven & bake for about 20-25 minutes until baked through or a small pin inserted into the middle of the muffin, comes out clean! Mine took me 25 minutes. When ready, turn oven off & with oven gloves on, carefully remove the oven racks from the oven. Place them on the kitchen counter to cool down. For a lovely shine on the muffins, leave the muffins for about 10 to 15 minutes into the silicon baking mats. When the 15 minutes are over, carefully flip them out of the oven mats & turn them over. You will see the lovely flower-pattern on top! Cool, hey? Place them on wire racks to cool down completely! When completely cool, store in a cake tin!! They are fantastic in flavor, rich & very chocolately too! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!! Get my free E-book: Healthy Vegan christmas too! 

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Posted in Gardening, Recipes

Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! 😉

_1300714watermark

These are also great to give as a nice lovely Food gift, for a loved one! 😉 I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! 🙂 If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! 😉 xxx

You can find this recipe also here: http://www.instructables.com/id/Vegan-spelt-pumpkin-chocolate-chip-muffins/

Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!

 http://eepurl.com/bSJtUr

You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!

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Posted in Recipes

Gluten-free Vegan Buckwheat Oat Apple Muffins! A tasty breakfast!

Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!

A thing of beauty! :) Gluten-free & Vegan!
A thing of beauty! 🙂
Gluten-free & Vegan!

This morning, I made these delicious easy to make gluten-free vegan buckwheat oat brown rice apple muffins! One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! 😉 Yeah! 🙂  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! 🙂 These also make an excellent food gift, just see for yourself! 🙂

An excellent Food Gift! :)
An excellent Food Gift! 🙂

Recipe: For 15 larger flower-shaped muffins

Ingredients:

* The dry ingredients:

2 cup of buckwheat flour

1 cup of brown rice flour

1 cup of gluten-free rolled oats

1 large juicy apple, peeled, cored & cut up into smaller chunks

1 tablespoon + 1/2 tablespoon gluten-free baking powder

1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar

2/3 cup  coconut sugar

3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons.

* The wet ingredients:

2/3 cup water

1/2 cup canola oil

1 cup + 1/2 cup unsweetened soy milk

Method:

1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it.

2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it.

3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker. This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! 😉 I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! 

I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! 🙂 MMM,…

Excellent with vegan butter! :)
Excellent with vegan butter! 🙂

Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!

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You can find this tasty recipe also here: http://www.instructables.com/id/Vegan-Gluten-Free-Buckwheat-Apple-Oat-Rice-muffins/

 

You might like:
1. Gluten-Free & Egg-Free speculaas spiced apple muffins!

2. Sophie’s Gluten-free moist courgettes( zucchini) muffins!

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Posted in Recipes

Rhubarb & almond muffins with cinnamon & nutmeg!

Lovely, hey? Tasty too!
Lovely, hey? Tasty too!

A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)

Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…

I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut sugar because it adds a lot of flavour to the rhubarb.

Tasty bit more moist interior!
Tasty bit more moist interior!
 Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins

Ingredients:

380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.

300 gr self – raising flour

50 gr finely ground almonds

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.

200 gr coconut sugar or a bit less

300 ml unsweetened Kefir, no added cream!!!!

125 ml of canola oil

1 large free range & organic egg, beaten

1 tablespoon home-made vanilla extract

Method:

1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.

2. Take your not silicon muffin pan & line with colourful muffin papers. I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because I got it for a present & I didn’t use it before.

3. Take a large bowl & place flour, ground almonds, nutmeg & cinnamon together. Mix well.

4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. Don’t overmix! Now, carefully fold in the rhubarb pieces.

5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!

6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 to 10 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.

7. When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream.Yum!

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