April 8, 2024 / Lyn Jones / 0 Comments
Each muffin is light, moist, and super sweet. The salty cardamon spice butter only adds to their deliciousness. These muffins are sure to be a hit for a work snack or enjoyed as a mid-day treat. ! Makes 16
Ingredients
4 medium overly-ripe bananas, for flavour – mashed (about 1 .25 cups mashed)
.25 c melted coconut oil
.25 c pure maple syrup
2 eggs
2 tsp vanilla extract
1 c superfine almond flour
1 c GF oat flour
1 tsp cinnamon
1.5 tsp baking powder
.5 tsp bicarb
.5 tsp kosher salt
1 c walnuts (optional)
Cinnamon cardamom Butter:
1 stick (8 Tab) salted butter, at room temperature
.25 c maple syrup or honey
.5 tsp vanilla extract
1 tsp cinnamon
.25 tsp cardamom
sea salt
1. Preheat the oven to 160°C. Line 16 muffin tins with paper liners.
2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs & vanilla until combined. Add the almond flour, oat flour, baking powder, bicarb, cinnamon and salt: mix until just combined. Fold in the walnuts.
3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set.
4. To make the butter, beat everything together until creamy. Serve generously with warm muffins. Enjoy!
July 9, 2020 / Lyn Jones / 0 Comments
For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/
- CRUST
- 1½ cup plain flour
- ½ cup vegan butter + more for greasing the pan
- 1 Tab sugar
- ½ tsp salt
- ½ cup ice water
- FILLING
- 2 cups steamed pumpkin
- ¾ cup coconut milk
- ½ tsp Agar-Agar
- ½ cup cornflour
- ¼ cup maple syrup
- ½ cup brown sugar or coconut sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- Steam the pumpkin until soft
- While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
- Put into the freezer until the filling is ready.
- Preheat the oven to 350F
- Heat the coconut milk with the agar-agar until boiling.
- Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
- Fill over crust and bake for about 45-50 minutes.
- Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.