Wednesday, March 28, 2012

Vegan Banana Muffins

Wow! Spring has sprung and it's whizzing by. I don't know where the time goes but it's going somewhere. Anyway, these banana muffins will fit into even the busiest of schedules. They're absolutely delicious and moister than your average (non-vegan) muffin. Try them, you'll love them!

Simple Vegan Banana Muffins

3/4 C whole wheat flour
2 Large Bananas mashed
1/4 C canola oil
1/4 C raw organic cane sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
2 tbsp walnuts (for topping)

  1. Sift flour, baking soda and baking powder, keep aside.
  2. Add mashed banana, oil, vanilla to a large bowl and mix well. Fold in sugar and mix well until sugar completely dissolves.
  3. Add flour mixture to liquids and mix well until a creamy mixture is formed. 
  4. Preaheat oven to 375 C. Meanwhile spoon the mixture in the muffin tray, top with walnuts and bake it for 16-20 mins. 

Sunday, March 18, 2012

Orange Cranberry Muffins

These gloriously fruity and fresh muffins are inspired by the unseasonably summer-like weather we have been experiencing around these parts even though it's still winter.

These muffins were really easy and came together quickly which is perfect since it left lots of time to enjoy the AMAZING weather!

We hope all is well in wherever you might be reading from.

Cranberry Orange Muffins
Make 12 standard muffins or a whole bunch of mini muffins

1 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tbsp flax seed ground
1/2 teaspoon salt
1 egg
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 cup canola oil
1 1/4 cups milk (or sour cream)
3/4 cup fresh cranberries
juice of half an orange

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.
Combine the flour, baking powder, flax seed, and salt in a medium bowl; set aside.
In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and juice and whisk until the mixture is thick and thoroughly combined. Stir int he orange zest until evenly distributed. Slowly whisk the oil into the mixture until combined. Add half the milk, whisking until just combined, repeat with the remaining milk.
Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed (do not over-mix).
Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool.

Thursday, March 1, 2012

Homemade Vegan Chocolates

Hello Blog World! 

 It's been a while and we have a good enough excuse... we ran out of bandwidth for the month and obviously could not post. It was tough but we made it through! Thank goodness it was the shortest month of the year! Anyway, we are back with a vengeance. Actually, this treat is slightly spooky. Arguably inappropriate for March but not for us. 

To most people who know me, my love for skulls and skeletons is no secret. When I started at my current job, I think my colleagues were freaked out by my skull hairbows that I regularly wore. But then it became my thing and everyone is okay with it! I like to think of myself as "The Girl With the Skull Hairbow". 

Anyway, this is a great treat for the more "punk rock" crowd, or anyone who appreciates the rock 'n' roll aesthetic. Or, even a med school student! 

These chocolates are actually inspired by Tarina Tarantino and her lovely skull jewellery. Her bracelets are those featured in the images. The perfect mix of creepy and girly!

Vegan Skull (or any type of moulded) Chocolates
    1 cup of cocoa powder
    3/4 cup of virgin coconut oil
    1/2 cup of agave nectar (or honey if you are less concerned with 100% vegan chocolates and/or vegans who eat honey)
    dash or two of sea salt
    1 teaspoon vanilla extract (optional)
1-Gently melt the coconut oil in a saucepan (you don’t want to heat it, just melt it)
2-In a food processor, combine all of the ingredients and pulse until well combined.
3-Scrape into a small bowl and place in the freezer or refrigerator until it has hardened to desired consistency. It took about 15 minutes in my freezer.
4-Press gently into your favourite candy or chocolate mould. Freeze again for about 1 hour. Take out and enjoy!

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