Happily, many vegans are realising that for health, it’s not enough merely to drop animal products (though of course, that’s a great start!), but we also need to veer more towards the whole plant-foods and avoid things like salt, refined sugar and refined oil! One of the biggest questions I get asked is how the hell DOES one cook without oil, so in this video, I give my top five tips!
Gingerbread muffin recipe (makes 12 muffins)
35g date sugar, 1⁄4 tsp cinnamon, dash of cloves, dash of nutmeg
210g unsweetened apple sauce
140g date syrup
2 tbsp almond butter
1 tbsp lemon juice
1 tsp vanilla extract
1-inch ginger, peeled and chopped
190g oat flour
2 tsp baking powder
1 tsp baking soda
1⁄4 tsp salt (optional)
1⁄2 tsp cinnamon
Pinch of nutmeg
Calories 167, protein 3g, carbs 26g, fat 5g (per muffin)
Preheat the oven to 180 degrees Celsius.
Combine the topping ingredients in a bowl, ensuring to break up any lumps in the sugar. Set aside.
In a blender, combine the apple sauce, date syrup, molasses, almond butter, lemon juice, vanilla extract, and fresh ginger until smooth.
In a large bowl, combine the oat flour, baking powder, baking soda, salt, cinnamon and nutmeg. If you’re blending your own oat flour, ensure to sift it to remove any large bits of oats that don’t get blended fine.
Next, add the wet ingredients to the bowl and stir until just combined. Allow the mixture to sit for 10 minutes.
Place a 12 cup silicone muffin pan onto a baking tray and then add the mixture into the wells, ensuring not to overfill them as the muffins will rise during cooking.
Evenly top each muffin with some of the pre-made topping.
Place the baking tray (with the silicone mould on top) into the oven for 20 minutes (I prefer putting my silicone muffin mould onto a baking tray because it makes moving it around easier once you’ve filled it.)
Allow the muffins to cool completely, around 1 hour, and then serve. Store in the refrigerator for 3 days or in the freezer for 1 month.
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