Once my pantry starts looking like this...
I know it's time to get back to work.
And when life gives you expiring organic blueberries
and you're leaving town for a week-
is there really a question as to what to bake?
Why... Vegan Berry Muffins, of course.
Admittedly, it's been awhile since I
I adapted these to-die-for Cranberry Blueberry Muffins from this recipe,
using:
- 1/4 Earth Balance
- 1/2 cup organic unsweetened applesauce
- 1/2 tsp sea salt
- 1 cup raw turbino sugar
- 1 cup whole wheat pastry flour
- 1 cup unbleached all purpose flour
- 1 Tsp baking powder
- 1 tsp cinnamon
- 2 Tsp ground flax seed
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1 cup fresh blueberries
- 1 cup frozen cranberries (from Christmastime)
You simply gather your ingredients,
put 'em in a bowl, and mix.
Add the berries last to avoiding heavy smashing,
plop the batter into muffin cups,
and bake at 350 degrees for 23 minutes (the original recipe calls for 35 minutes, totally depends on your oven)
Voila:
Hands down the best muffin I've ever made- vegan or not. Outrageously moist, just sweet enough and fairly filling thanks to the flax meal. (Though that didn't stop me from scarfing down my fair share...)
Seeing as I still had time to kill (a rarity) and wanted some sort of goodie to bring my parents, I decided on the perfect homemade California gift: vegan granola.
One of the ingredients seemed wildly appropriate for this particular trip back down south...
The recipe for "Hemp-nola" is seriously one of my favorite breakfast or anytime snacks. It can be found in Eat, Drink and Be Vegan.
Loaded with hemp protein and refined sugar-free, it's pretty much the bee's knees.
I'll be back in my west cost kitchen soon enough but for now, I'm enjoying a little trip down south...
shooting a short film with some of my favorite people
and spending time with those I love the most!
