Blueberry Ginger Choc 'n' Lemon Muffins

OK, I just invented my own favorite muffin recipe of all time! :-) The decadent combination of juicy blueberries with melting chocolate, candied ginger and tart fresh lemon zest is dangerously addictive! Oh yummmmmmmmmmy!! 

This a perfect consolation dessert in the cold wet weather, when you just want to snuggle up with a book in a cosy corner somewhere. And the rich welcome aroma of warm cinnamon and chocolate fills the house while these are baking - good for chasing away the pre-winter blues methinks! :-)

Makes 14 medium sized muffins. Vegan.

Moist, fluffy and bursting with goodies and sweet spice flavors. . .

Ingredients:

Approx 2 1/4 cups sprouted wheat pancake and waffle mix (Arrowhead Mills)

Approx 1 cup sprouted wheat flour (Arrowhead Mills)

1 heaped tsp baking powder

3 tsp cinnamon powder

1/2 tsp nutmeg powder

A pinch of clove powder

A pinch of sea salt

2 TBSP lemon zest

1 cup semi sweet chocolate chips

1/2 cup chopped candied ginger (Trader Joe's)

1 cup frozen organic blueberries

Mix all dry ingredients. Add lemon zest, choc chips and candied ginger. Mix, then add frozen blueberries and mix again.

Blend together the following til smooth:

I banana

1 1/4 cup maple syrup

3/4 cup safflower oil

1 TBSP vanilla essence

 Approx 1/2 cup of water

Pour this into the dry ingredients and mix evenly. Fill into paper muffin cases in a muffin tray. Allow to sit for 20 mins or more before baking. 

Make sure you lightly oil the muffin tray to avoid burning the muffin cases and muffins while baking. Bake for approx 35 mins in a pre-heated oven at 380 degrees Fahrenheit.

Remove from oven and allow to cool. Peel off paper cases from the muffins before completely cooled. Offer with love and serve with tea, or however you desire. Very more-ish!! :-)

Roasted Veggies

Hey there! :-)

Here is a very simple dish to make - delicious roasted veggies. Also great baked and garnished with some fresh rosemary sprigs. Serves approx 5 people as part of a larger meal. Vegan.

Ingredients:
3 cups fingerling potato's
1 medium orange yam, peeled
1 medium purple yam, peeled
2 cups Brussels sprouts
2-3 TBSP toasted sesame oil
Approx 1 small tsp asafoetida
Approx 1 tsp paprika
sea salt to taste

Preheat oven to 430 degrees Fahrenheit.

Wash all veggies. Remove any blemished bits, cut off the hard base of the brussels, and cut all veggies into bits size chunks.

Pour oil into glass baking dish, add in veggies, and sprinkle on seasonings. Mix nicely to coat in oil and seasoning. Bake for approx 50 mins - 1 hr.

Offer with love and serve hot. 

BTW, these roast veggies also make excellent base for veggie kebabs. Just skewer them and add some baked paneer/tofu cubes or whatever else you like, and a hot barbecue sauce and you're all set! :-)

Fluffy Choc Chip Muffins

If you know anything about my odyssey of attempts at baking with sprouted wheat flour - ahem - well, lets just say these are awesome fluffy muffins!! :-) Now I have to remember how I made them!

Makes 18 muffins. Vegan! :-)

Mix the below dry ingredients evenly in a big bowl:

Approx 3 cups sprouted wheat pancake and waffle mix (Arrowhead Mills)
Approx 3/4 cup sprouted wheat flour (Arrowhead Mills)
1 TBSP baking powder
1 tsp nutmeg
3-4 tsp cinnamon powder
1 cup vegan choc chips
1 cup chopped crystallized ginger pieces
3/4 cup orange flavor cranberries (Trader Joe's)

Blend these ingredients til smooth:

3/4 cup safflower oil
2 ripe banana's
1 1/4 cup maple syrup
2 TBSP vanilla essence
Approx 3/4-1 cup water

Pour the blended mix into the dry ingredients and mix. Dough should be kind of dense sticky but it will drop off a spoon.

Scoop generously into muffin cases in a muffin tray. Bake for approx 25 mins in a pre-heated oven at 385 degrees Fahrenheit.

To test done-ness gently press top of muffin with finger tip - it should spring back up. Remove from oven and allow to cool in trays. When cool peel off the muffin cases and arrange on a serving dish.

Serve cool as they are, or with a dollop of cream or pudding. :-)

Cream and Jelly Muffins

Here's a much enjoyed dessert (which I originally made with left-over pancake batter), created on Saturday for Madhva's return from India dinner. Light and delicious and very more-ish!

Ingredients:
Approx 1 cup sprouted grain pancake and waffle mix (Arrowhead Mills)
2 cups almond meal (Trader Joe's)
1 tsp baking powder
3 TBSP cinnamon powder
1/2 tsp cardamom powder
1 tsp nutmeg powder
1 tsp pumpkin spice mix
Pinch of clove powder
Pinch of sea salt
1/2 cup orange flavored cranberries (Trader Joe's)
1/2 cup carob chips
Approx 1/4 cup safflower oil
Approx 1/2 cup maple syrup
1 TBSP vanilla essence
water as needed

Filling:
Strawberry jelly (jam)
1 cup double cream whipped

Method:
Mix dry ingredients.
Add in the wet ingredients and use enough water to create a thick porridge like consistency, and mix well.

Spoon into a lightly oiled muffin tray and bake at 375 degrees Fahrenheit for approx 40 minutes.
Texture when cooled should be soft and easy to cut or break.

When cool remove form tray and cut into halves - they are crumbly so be careful when cutting to avoid breaking them.

Spread a thin layer of strawberry jelly on the inside of the bottom half . Then drop a big TBSP of whipped cream on top. Cover lightly with the top half.

Makes scrumdelicious 12 muffins. :-)

Sprouted Wheat and Banana Muffins

I know, yet another muffin recipe, but hey I like experimenting! :-)
The almond meal mellows out the sprouted wheat flavor abit and creates a lighter pastry. These are more like a sweet spice bread than a typical muffin and the flavor is remiscent of banana bread with a hint of coconut flavor. :-)

Ingredients:

Approx 3 1/2 cups sprouted wheat flour
2 cups almond meal
3 tsp aluminium free baking powder
3 TBSP cinnamon powder
1/2 tsp cardamom powder
1 tsp nutmeg powder


 Mix all the above evenly.


2 banana's peeled and chopped roughly
Approx 1/2 cup coconut oil
1 cup maple syrup
2-3 TBSP vanilla essence


Blend all the above ingredients til smooth.


Mix wet and dry ingredients with enough cool water to create a thick wet dough (sprouted wheat flour already has alot of moisure, so less liquid is better than more).

Spoon the mixture into a greased muffin tray or muffin cases. I also put a light dusting of almond meal in when I use a muffin tray, to help prevent sticking. Bake at 375 degrees Fahrenheit for approx 35-40 mins til dark golden brown.

Gently remove from tray while warm. Makes approx 12 large muffins.

Good served warm or cold. I like them warm with butter. :-)