Posted in Recipes

Vegan wholemeal spelt double coconut banana muffins!

Vegan Double Coconut, wholemeal spelt & banana muffins!
Vegan Double Coconut, wholemeal spelt & banana muffins!

Spelt has 30% more protein than whole meal flour. So, it is good for you! These breakfast muffins contain wholemeal spelt flour, baking powder, 3 very ripe bananas, coconut milk, shredded unsweetened coconut, canola oil, cane sugar, cinnamon & vanilla extract. These are yummy moist muffins.

When I eat one, I am not hungry for 3 + 1/2 hours!
 
So these vegan breakfast muffins are an ideal tasty wholesome breakfast! ūüôā
 
Recipe: For 13 + 1/2 large muffins

Ingredients:

180 gr wholemeal spelt flour

3 large very ripe bananas, peeled & finely mashed with a fork

2 teaspoons of ground cinnamon

2 teaspoons of baking powder

1 teaspoon of vanilla extract ( I use home-made vanilla extract )

80 ml of canola oil

240 ml of coconut milk

150 gr of shredded unsweetened coconut

100 gr of raw, cane sugar

 Method:

1. Preheat the oven to 190¬įC ( 374 F) for about 10 minutes.

2. Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.

3. In another bowl add mashed up bananas, coconut milk, canola oil, vanilla & sugar. Mix well with a wooden spoon.

4. Add to bowl with dry ingredients. Mix until just joined.

5. Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don’t have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of oven & place silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking.

6. When cool, store in a cookie box. Stay tuned, Subscribe by email through the link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! 

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Posted in Recipes

Vegan cranberry clementine chocolate chip muffins!

This morning, I made these tasty & invented cranberry & clementine chocolate chip muffins! They are so delectable & seasonal too! These are great as a special breakfast, smeared with vegan butter. Yummy, I say! :) Check them out!

Fresh vegan clementine chocolate chip muffins!
Fresh Vegan Cranberry Clementine Chocolate Chip muffins!

Recipe: For 16 heart-shaped muffins

MMM,...!!!
MMM,…!!!

You want one or two, I am sure of it,…

Ingredients:

* For the dry ingredients:

2 cups organic light spelt flour

1 cup organic white flour

4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/2 teaspoon sea salt

2/3 cup fresh frozen cranberries

2/3 cup shelled walnut halves, cut up , measured when cut up

2/4 cup vegan semi-sweet chocolate chips

* For the wet ingredients:

1/2 cup maple syrup

6 tablespoons canola oil

2/3 cup freshly squeezed clementine juice

Method:

1. Preheat your oven to 220¬į C ( 425 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. In a large bowl, combine light spelt flour, white flour, sea salt, baking powder & cinnamon. Mix well. Add fresh frozen cranberries, chopped walnuts & vegan semi-sweet chocolate chips. Combine well. Set aside.

2. In another smaller bowl, combine maple syrup, 6 tablespoons of canola oil & fresh clementine juice. Mix well with a whisk.

3. Now, add wet ingredients to the dry ingredients to form a dough. Combine well. Do not overmix!!! Spoon your dough equally divided filled for 2/3 into your heart-shaped silicon baking ware, pushing the dough down into the heart shape & place onto an oven rack into the hot oven. Bake for about 12 minutes, until the tops are golden & browned. Test with a mini skewer, into the middle top of each muffin, to see if the insides are cooked enough. If not, add them back into the oven & bake for some extra minutes. Do the pin test again. If ready, transfer to a wire rack, to cool into the silicon pan, until completely cold. Unmold the muffins carefully, upside down is the best way, carefully pushing the muffin down, out of the muffin pan to prevent breaking the muffins!!!  Enjoy them cold, sliced open, eaten with some good vegan butter! MMM!!! If you have leftovers, store them in a muffin or cookie box.

Lovely heart shaped vegan muffins!
Lovely heart-shaped vegan muffins!

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Posted in Recipes

Vegan cranberry clementine chocolate chip muffins!

This morning, I made these tasty & invented cranberry & clementine chocolate chip muffins! They are so delectable & seasonal too! These are great as a special breakfast, smeared with vegan butter. Yummy, I say! ūüôā Check them out!

Delightful vegan cranberry & clmentine chocolate chip muffins!
Delightful vegan cranberry & clementine chocolate chip muffins!
Yummm!Vegan goodness!
Yummy!
Vegan goodness!

These muffins are just wonderful & amazing too! Ooh yes!

Recipe: For 16 heart-shaped muffins

Ingredients:

** For the dry ingredients:

2 cups organic light spelt flour

1 cup organic white flour

4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/2 teaspoon sea salt

2/3 cup fresh frozen cranberries

2/3 cup shelled walnut halves, cut up , measured when cut up

2/4 cup vegan chocolate chips, semi-sweet

** For the wet ingredients:

1/2 cup maple syrup

6 tablespoons sunflower oil

2/3 cup fresh clementine juice

Method:

1. Preheat your oven to 220¬į C ( 425 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. In a large bowl, combine light spelt flour, white flour, sea salt, baking powder & cinnamon. Mix well. Add fresh frozen cranberries, chopped walnuts & vegan semi-sweet chocolate chips. Combine well. Set aside.

2. In another smaller bowl, combine maple syrup, 6 tablespoons of sunflower oil & the fresh clementine juice. Mix well with a whisk.

3. Now, add wet ingredients to the dry ingredients to form a dough. combine well. Do not overmix!!! Spoon your dough equally divided filled for 2/3 into your heart-shaped silicon baking ware, pushing the dough down into the heart shape & place onto an oven rack into the preheated oven. Bake for about 12 minutes, until the tops are golden & browned. Test with a mini skewer, into the middle top of each muffin, to see if the insides are cooked enough. If not, add them back into the oven & bake for some extra minutes. Do the pin test again. If ready, transfer to a wire rack, to cool into the silicon pan, until completely cold. Unmold the muffins carefully, upside down is the best way, carefully pushing the muffin down, out of the muffin pan to prevent breaking the muffins!!!  Enjoy them cold, sliced open, eaten with some good vegan butter! MMM!!! If you have leftovers, store them in a muffin or cookie box.

MMM! A tasty vegan cranberry & clementine muffin with chocolate chips, smearted with vegan butter!
MMM! A tasty vegan cranberry & clementine muffin with chocolate chips, smeared with vegan butter!

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Posted in Recipes

Vegan pear and cashew nut pulp spelt muffins

Delightful vegan pear & cashew nut pulp spelt muffins! Lovely as a food gift!
A tasty & fluffy interior! Yum!

Yesterday, I made these tasty vegan pear & cashew nut pulp spelt muffins. This recipe is my own creation! These aren’t that sweet. They are ideal as a good breakfast on the go!

Recently, in my last post, I made 2 raw home-made cashew milks. I made 1 recipe using raw, soaked & drained date sweetened cashews. When I strained the milk, the date sweetened cashew nut pulp was left. I wanted to use it in something like in a dessert. So, I created these vegan pear muffins. I don’t like using eggs in my baking anymore so I used 1/2 mashed banana instead of 1 egg in my muffins.

It worked really well. These are delightful breakfast or dessert muffins, darker on the outside because of the light spelt flour. They are more healthy this way. They are light & lovely at the interior. I used my silicon flower patterned baking mats. You don’t have to grease silicon baking ware. Check it out for yourself!!! ūüôā Easy does it.

Recipe: For 16 larger flower shaped muffins

Ingredients:

** The dry ingredients:

3 cups organic light spelt flour / I used Sharpham Park organic Britsh light spelt flour

3/4 cup coconut blossom sugar

1 teaspoon cinnamon

3 teaspoons baking powder

1 teaspoon baking soda

1/2 cup date sweetened cashew nut pulp

1 tablespoon date sweetened cashew nut pulp

1/2 banana, mashed completely with a fork ( instead of 1 egg, as a binder )

** The wet ingredients:

1 cup soy milk/ I used Pro Soya

1/2 cup canola oil/ I used an organic one

3 teaspoons vanilla extract / I use home-made

2 medium very ripe Doyenne pears, peeled, cored & cut into little chunks

Method:

1. Preheat your oven to 200¬į C ( 400 F ) for about 10 minutes. I use a fan oven. Adjust your oven to the right temperature.

2. Take a large bowl or the fitting bowl of your Kenwood. Add all of the dry ingredients in here. Place the K-paddle in your Kenwood. Mix well on lower speed until it all comes together. If you are using a large bowl, mix well with a wooden spoon until just combined.

3. In another bowl,  add all of the liquid ingredients. Whisk everything together.

4. Now, pour the liquid mix to the dry ingredients mix. Mix well on medium speed until just combined. DO NOT OVERMIX! In a large bowl, add the liquid mix. Mix until just combined.

5. Now, add the chopped up pear chunks. Mix on medium speed until just mixed together. Scrape the sides of your bowl & mix again. Now, place your flower patterned silicon baking mats on a silpat & on an oven rack for stability. You never have to grease silicon baking materials!! That’s so easy to use. Fill them 3/4 with the muffin mix. I could fill 16 larger flower patterend muffins. Shake a bit with the muffin tray to shake off any air bubbles. Place them in the preheated oven & bake them for about 15 to 20 minutes. I tested mine after 20 minutes with a little pin inserted in the middle of the muffin. It was clean & dry when taken out & the muffins were brown & well risen too. Take them out of the oven & place them in their silicon baking mats on a rack to cool. I leave them in their silicon baking mats for about 10 minutes. That gives the muffins their shine & ¬†they are easy to take out of the muffin trays. Now, carefully flip them over so you can see the flower pattern on top & place them all on wire racks to cool down completely.

6. When cool, slice them open &  eat them just like that. I bet that home-made vegan pear butter would be great with them.

I enjoy them with some home-made cinnamon bark tea. Enjoy! ūüôā If there are any left overs, store them in a cookie box! There are great as a special food gift too! ūüôā

I always use this brand of silicon baking mats & material: Silikomart. An Italian brand! Here is their website in English.

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Posted in Recipes

Joy Bauer’s Food cures book review & 2 recipes from her new book!

Recently, I received a copy of Joy Bauer’s latest book: Food cures.

One of the best nutrition books that I have!

I didn’t ever hear from this woman before. I did some research & found out that she is one of the leading women in the nutrition world. She is a dietitian & nutrition expert. She also appears on the Today show on television in the USA.

Her latest book is a real winner. It has 516 pages of truly interesting information on all kind of foods that you must eat if you have a certain condition or to prevent one. The book has many different sections & deals with medical conditions like insomnia, arthritis, type 2 diabetes, memory loss, osteoporosis, premenstrual Syndrome, migraines, mood swings, celiac disease, cancer prevention, etc.

She explains everything well ¬†& shows us how we can improve these conditions by eating & drinking the right foods.¬†She divides every section in breakfast, lunch, snacks & dinner parts. That’s very clever of her so it is easy to use. Joy¬†also answers questions of people.¬†She also tells us how & what we must do if we want to lose weight & how we must do that the right & healthy way.

She also has many tips on what we must eat & drink to improve healthy skin, healthy hair & how to feed a beautiful smile,…:)

Her writing is lovely, she writes with enthusiasm & she knows how to pen it down & motivates us all the way in this book! 

I already tried & tested 2 recipes & they were ooh so tasty! They didn’t fail me at all! I just tweaked a bit the ingredients to my need.

She uses ingredients that you all can find in supermarkets or in the bio shops like Whole Foods or at farmer’s market’s.¬†Her recipes are easy to make & are written down very well. She explains it well to us. I love her recipes because she cooks & eats a lot like me!The only point that I didn’t like was that she doesn’t uses agave syrup ¬†or coconut blossom sugar, because it is more healthier then the normal white beet sugar.¬†She also didn’t use any unrefined coconut oil. It is far better than butter. I hope that in the feature she will use these good ingredients in her fabulous recipes.¬†I think that she didn’t use that because it is very expensive, over here in Belgium, anyway!The book is a thick one but a huge success in my family. I am so happy that I received it!

Here is the tried & tested recipe number one. It is on page 381 & is listed under insomnia.¬†She calls it: Pasta with roasted pumpkin, sage & walnuts.I made this tasty recipe yesterday & my husband & I loved it!¬†The walnuts in here & the roasted pumpkin did it! I also used fresh sage from my garden.¬†She used whole wheat pasta & I used 100% whole wheat rice. MMMMMMMMMM,….!

A divine vegetarian pasta, walnuts & pumpkin dish!

Here is recipe number 2: Ginger spiced whole grain muffins, listed under arthritis, page 180, living long & strong.¬†I used whole grain spelt flour because I thought it would go well with the pumpkin pur√©e & the ginger in here.¬†Doesn’t these healthy muffins look amazing & pretty?

Lovely appetizing ginger spiced fresh pumpkin muffins

Here is her recipe:

& the rest:

Notes:

I used fresh home-made pumpkin pur√©e. We can’t get canned pumpkin pur√©e over here in Belgium.¬†I also used coconut blossom sugar instead of the packed brown sugar, so it is less sweet & is healthier that way. I also used silicon muffin trays, in ¬†flower shapes. You don’t have to grease silicon mats.¬†MMMMMMM,…again! These healthy muffins are great to eat as breakfast or as brunch. Yummy¬†all the way! They really fill you up!

It is a lovely book with many tips & research in it. You can read it, use it to get wiser & even to lose weight. The recipes rock!

This book costs 21.99 US Dollars & 24.99 Canadian Dollars. The ISBN number is: 978-1-60961-312-9

It has been published by Rodale Books  at http://www.rodalebooks.com

 

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Posted in Recipes

Sophie’s gluten free and egg free speculaas spiced apple muffins

tasty gluten-free & egg-free speculaas spiced apple muffins

Today, I made these egg free and gluten-free speculaas spiced triple apple muffins. It is my own recipe.  I used apple in 3 ways in here: grated apple, apple in little pieces & apple sauce.

These are healthy breakfast muffins that aren’t too sweet…a breakfast that you can take along with you in the car, to the office or just savour with a good cup of tea at home.
These are so goooodddd,… just test for yourself!
These aren’t¬†speculaas at all, I just used the speculaas spice in these tasty apple muffins.
We can buy these speculaas spices in a few kitchen stores like Dille and Kamille. You can find those shops in various cities in Belgium & in The Netherlands.
Spices used in speculaas spices are cinnamon, nutmeg, cloves, pigment, ginger, cardamom, mace and coriander. We buy them in 20 gr sachet, ready to use.
If you can’t buy these in your neighbourhood, you can make them easy like this:
bought speculaas spices
I have 1 recipe with not every spice in it, but you can make your own speculaas mix with:
4 tablespoons ground cinnamon,
1 tablespoon ground cloves,
1 tablespoon ground ginger,
1 tablespoon ground nutmeg &
1 tablespoon ground cardamom.
Mix all the spices well together & place in a fitting bowl & screw the lid well on. Shake well until all combined or use a spoon & mix well. Use 2 teaspoons.
Enjoy!! It works really well!!!
Recipe: For 16 larger flower pattern muffins
Ingredients:
100 gr of brown teff flour
80 gr Noproten gf flour mix
60 gr of light brown buckwheat flour
60 gr of tapioca flour
2 teaspoons gf baking powder
1 teaspoon guar gom
1/2 teaspoon baking soda
2 teaspoons speculaas spice
180 ml lactose free unsweetened yoghurt or normal unsweetened yoghurt
100 ml sweetened apple sauce
120 ml agave syrup
80 ml of a good and tasty canola oil
75 gr shivered unsweetened almond flakes
130 gr peeled, cored and finely grated apple, I used Pink lady
1 apple, peeled, cored and finely cut up into little pieces, I used Pink Lady
Method:
1. Preheat your oven on 180¬įC ( 350 F ) for about 10 minutes.
2. In your Kenwood bowl, add teff flour, Noproten gf flour mix, light buckwheat flour, tapioca flour, gf baking powder, guar gom, baking soda and speculaas spice. Mix it all together with the K paddle on medium speed.
3. In another bowl, add the lactose free yoghurt, applesauce, agave syrup and canola oil. Mix well with a whisk.
4. Add the wet ingredients mix to the dry ingredients in the Kenwood bowl. Mix well on medium speed. Scrape the sides of the bowl with a plastic scraper. Finally, add the shivered almonds, the grated apple and the cut up apple pieces to the bowl. Mix well with the K paddle. Scrape the sides of the bowl with a plastic scraper.
5. Now, take your silicon flower pattern mats & place them on a silpat, for stability on an oven rack. I can place 2 x 6 larger holes flower mats besides each other. I also used another 5 silicon normal muffin mat.¬†Because this is silicon, you don’t have to grease your muffin holes.¬†Fill with 3/4 of the thicker batter. Place in the center of the oven & bake for about 20 to 25 minutes. I baked mine 25 minutes but checked after 20 minutes with a small sewing pin.
6. After they are golden on top & ready, carefully take them out of the oven & let them cool down a bit, for about 5 to 10 minutes. After that, you can carefully turn the muffins down side up & leave them to cool down on a wire rack. So you will be seeing the beautiful flower pattern on top! When completely cool, store in an airtight cookie box.
Enjoy like that, sliced open with a good cup of ginger tea or with some butter and apple jam or with apple butter.
MMM,..
Delightful aroma’s & flavours in here! Special too!

 

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Posted in Recipes

Sophie’s moist gluten free zucchini muffins!

A divine & tasty interior: all gluten-free!
Tasty zucchini gluten-free & dairy-free muffins: great for a breakfast on the run!

Yesterday, I made my own first moist gluten-free zucchini ( courgettes ) muffins. They are a real delight! Even my husband & my in-laws loved them! Here is the recipe!

Recipe: For 12 larger flower pattern muffins
Ingredients:
** the dry ingredients:
300 gr of cleaned & finely grated green zucchini’s (courgettes), with peel on
135 gr of Orgran gluten-free plain flour (this gluten-free flour has corn starch, tapioca flour, rice flour & to bind: guar gom & methylcellulose )
45 gr of teff flour( Wikipedia explains it very well!)
125 gr of raw dark cane sugar
1 teaspoon of cinnamon
1 teaspoon of gluten-free baking powder
** the wet ingredients:
125 ml of canola oil
2 organic eggs, beaten
1+ 1/2 teaspoon of gluten-free vanilla extract
extra needed: 2 silicone flower mats, with each 6 larger muffin flower holes
a silpat & an oven rack for stability

Method:
1. Preheat the oven to 180¬įC ( 350 F ), for 15 minutes.
2. Take your Kenwood bowl & first place the grated zucchini’s, the plain flour & the teff flour in it. Mix on low-speed until it comes together.
Now, add the cane sugar, cinnamon & baking powder. Mix on a medium speed until all is combined.
3. Now, add the wet ingredients to the dry ones. This is the canola oil, beaten eggs & vanilla extract. Mix well on medium speed until it all is emulsified. Taste! It has to taste fab!
4. Place the empty flower mats on a silpat & on an oven rack for stability. Pour the batter & fill the silicone flower mats with 3/4 of the batter. See that the filled flower mats are stable to go into the preheated oven. You don’t have to grease the silicon moulds. Isn’t that great?
See pictures later!
5. Bake for about 25 minutes in the oven. After 25 minutes, I test with a pin in the middle of the muffins to see if they are ready. If the dough doesn’t stick to the pin, they are ready. If not, add a few minutes or add 10 minutes more if necessary. With the help of oven gloves, carefully remove the flower mats from the oven & place on a wire rack to cool down a bit. Let the muffins sit into the flower mats for about 10 to 15 minutes so that they will cool off a bit. Later, you can flip them carefully over & place them with the flower pattern upside on a wire rack to cool down completely! The top of the muffins will shine a bit & you will see the lovely flower pattern on top.
When completely cool, enjoy with a good cup of tea or coffee & enjoy!
If you still have muffins left, store in a cake or cookie box.
grated fresh zucchini’s!
Appetizing already!
Filled silicon flower shaped muffin trays

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