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 and walnut milk)
1 tablespoon white or apple cider vinegar
1 cup stoneground wholemeal plain flour
1 cup flaked coconut shards
¼ cup raw sugar
2 teaspoons natural baking powder (not baking soda)
½ cup chia seeds
½ cup fresh (or dried) blueberried
½ cup virgin olive oil
1 teaspoon vanilla essence
METHOD
Preheat fanforced oven to 180 degrees C.
Line 12 muffin tins with paper cases, or if using stainless steel muffin tins, oil liberally with olive oil.
Stir vinegar into plant milk and set aside to curdle for a few minutes while you prepare the other ingredients.
Mix all dry ingredients together in a large mixing bowl. Stir to combine with a wooden spoon.
Stir olive oil into (curdled) plant milk mixture. Stir gently to combine.
Divide mixture into muffin tin spaces.
Bake in 180 degree C oven for 15-20 minutes, or until the top bounces back when you gently press your finger into the top.
Cool on a wire tray — or eat while still warm.
MAKES 12 MUFFINS
