Chia, coconut & blueberry muffins.

Dairy-free // egg-free // wholefoods

This morning, the cat decided it would be fun to wake me up at 5 am.

He did this by gently tapping my face with his paw. 

How do cats learn this stuff?

Anyway, having been woken up (just to give him a cuddle apparently)

there was nothing for it but to use the early hour 

to make a batch of muffins for the household to enjoy when they awoke,

a respectable hour later...

Because it was before dawn,

it wasn't possible to grind flaxseed in the (noisy) blender,

so an alternative (quieter) experiment was sought: adding vinegar to plant milk,

which helps to bind the mixture & make it light.

Made by hand, with just a wooden spoon,

this is the perfect recipe when you have to creep about the kitchen

like a mouse. 

Because of the cat....

Chia, coconut & blueberry muffins:

Ingredients

1 cup plant milk (I used sunflower & walnut milk)

1 tablespoon white vinegar

1 cup stoneground wholemeal plain flour

1 cup flaked coconut shards

1/4 cup raw sugar

2 teaspoons natural baking powder

1/2 cup chia seeds

1/2 cup fresh (or dried) blueberries

1/2 cup virgin olive oil

1 teaspoon vanilla essence

Method

Line 12 muffin tins with paper cases. Preheat oven to 180º C.

Stir vinegar into plant milk and set aside to curdle for a few minutes while you prepare the other ingredients.

Mix all dry ingredients & blueberries together in a large mixing bowl, and stir to combine with a wooden spoon.

Stir olive oil into (curdled) plant milk mixture.

Tip liquid mixture into dry mixture, and stir gently to combine.

Divide mixture between muffin cases, and bake in oven for 15-20 mins, or until the top bounces back from a finger impression.

Cool on a wire tray - or eat while still warm. Yum!