Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Makes: 6 muffins
- 2 medium ripe bananas
- 3 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1 1/2 Tbsp oil (rice bran, etc.)
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 100 ml vegan eggy milk (see below)
- 100ml water
- 1 tsp flaxseeds
- 1/2 tsp chia seeds
- a sprinkling of oats
- a few cashews
- 1 1/2 cup flour
- 1 cup (112 g) gluten-free oats
- Preheat oven to 190 degrees C. If not using a silicone muffin tray, line the metal with paper muffin cases.
- In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
- Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
- In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
- Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews. Pulverise for about 30 seconds
- Add the ‘eggy milk’ to the mix, and mix once more to combine.
- Add flour and oats, and stir until just combined.
- Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
- Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
- Finally remove from the tin and let them cool further on a cooling rack.
- Serve with butter, or as is. It’s delicious either way.
- Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.
This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)
- 1 tin chickpeas (approx 400g)
- 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (59 ml) tahini
- 2 cloves of crushed garlic
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 2 to 3 tablespoons water
- Sprinkle of ground paprika for serving
- In the food processor or blender, combine tahini and lemon juice.
- Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, crushed garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Add the drained and rinsed can of chickpeas. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Getting the consistency right
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.
Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.
Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).
These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago. So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind. Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!
This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)
- 3/4 cup rice bran oil (or vegetable oil)
- 1 cup white sugar
- 3/4 cup agave syrup (honey, or golden syrup)
- 1/2 cup non-dairy milk (soy, rice, etc. or regular dairy if you prefer)
- 2 tsp vanilla extract
- 2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 3/4 tsp cinnamon
- 1/2 cup sultans or raisins
- 1/3 cup hazelnuts
- 1 cup / 125g large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)
- Preheat your oven to around 180 degrees.
- Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
- Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
- Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
- Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
- They largely keep their shape, so will look pretty rugged even after baking.
- Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
- Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
- Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
- Enjoy slowly!
- You can store them in an airtight tub for up to a few days easily.
- I haven’t tested them beyond 4 days yet, because they always get eaten up by then!