I might have mentioned this before but my family doesn’t eat Christmas dinner (we have it on Christmas Eve instead) but we do enjoy a Christmas day brunch before the present opening begins. And this is the perfect recipe to kick off the big day. […]
I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way for something else.
These muffins are soft and tender from the spelt flour and packed with rich chocolatey flavour. they’re a delicious anytime treat.
250g spelt flour
250g apple sauce
35g cocoa powder
65ml maple syrup
1 tbsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp coffee powder dissolved in 100ml hot water
50g chocolate chunks
Pre-heat you oven to 180°c and line a muffin tin with wrappers.
Sift together all of the dry ingredients, except for the chocolate chunks, into a large mixing bowl.
Mix together the apple sauce, oil, maple syrup and coffee in a separate bowl or jug, ensuring they are well blended. Stir this wet mixture into the dry ingredients, so that they are just combined. Don’t be tempted to over-mix the batter, it’s fine if it’s a little lumpy. Fold in the chocolate chunks.
Spoon the batter into the prepared tin and bake the muffins for 18-20 minutes until they are risen and feel springy to the touch.
I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious!
But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, I can’t turn my back on it for five minutes without its contents becoming overripe and threatening to turn to mush right before my eyes. As a result I’ve had plenty of chances to play around with my favourite banana bread recipe (which also happens to be vegan). These are such a great breakfast treat, they’re moist, light, fluffy and flavourful. They’re also better the next day, so you can bake in the evening when it’s cooler and enjoy them for breakfast the next day!
makes about 12
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp of ground cinnamon
100g of muesli
demerara sugar to finish
Pre-heat your oven to 180°c and grease and line a muffin tin with wrappers.
Mash the bananas really well, so they’re quite smooth and beat them with the sugar and oil. Sift together the flour, raising agents and cinnamon and then briefly fold them into the mashed banana mixture, so that they are just combined. Stir in the muesli and then spoon the batter into the muffin wrappers. Sprinkle the tops with a little demerara sugar to add a little crunch. Bake the muffins for 20-25 minutes, until they are risen and fluffy and a cake tester comes out clean when you insert it into them. If you can resist eating them while they’re still warm then these are even nicer the next day, banana bread always is!
Maybe it’s this food blogging lark but my cupboards always seem to have packets of dried fruit, nuts and seeds in them with just a few spoonfuls left in each. Ordinarily I’d toss them into some granola but Mr C and I recently made a batch of butter which left us with a fair amount of buttermilk. Even after several pancake breakfasts and a plum cobbler there was still some residing in the fridge so I thought I’d kill two birds with one stone and make some lovely light fluffy scones and toss in all these odds and ends. They turned out beautifully and now I may just end up buying more seeds so that I can make them again!
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
100g of whatever dried fruit, nuts, seeds or chocolate chips you’ve got in your cupboards
a sprinkling of demerara sugar
Pre-heat the oven to 200°c and pop in a baking tray to warm up.
Sift together the flour and raising agents (I do this twice for extra lift). Whisk in the sugar and then lightly rub in the butter until the mixture looks like chunky breadcrumbs. Toss through the fruit/nuts/seeds and then use the buttermilk, adding a little at a time, to combine everything into a soft dough. Very briefly knead the dough and then pat it out to about one inch thick. Use a pastry cutter to stamp out the scones or just cut the dough into triangles.
Carefully retrieve your hot tray and cover it with a silicone sheet or some baking parchment. Place the scones on the tray and brush the tops with a little extra buttermilk before sprinkling them with sugar. Bake them for 15-20 minutes (depending on their size) before leaving them too cool a little on a wire rack.