The foodie inside us is happy as a lark. Reason – Rheea has shared an appetizing recipe with us in our blog series “Vegan Diaries”
This lemony recipe is light on the tummy and is as pleasant as it can get.
Allow us to calm your curiosity.
Here’s presenting the recipe in Rheea’s own words,
Hello Farmizen Folks!
One of my favourite things to make are whoesome vegan muffins. You can make them as healthy as you want or make them sugar bombs, it depends on your mood, right? Today we’ve got something in the middle, something sweet and tart, but not overboard with the sugar and fat.
Anyone else growing Lemons in their farm? I’ve got some nice fat ones recently.
Today we’re going to make 100% plant-based coco lemon almond muffins.
Simple and with coffee, tea, and on the run for breakfast.
Here’s what you need
2 cups flour (you can use oat flour to make it healthier and gluten free Just blend 2 cups of regular oats and tah-dah! You’ve got oat flour)
1 cup sugar (plus or minus according to your preferred sweetness)
1/4th cup vegetable oil or virgin coconut oil
1 cup soya or coconut mylk
3/4th cup chopped or sliced almonds
1 cup dried or fresh coconut
1 teaspoon vinegar
1.5 teaspoon baking soda
1.5 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon salt
Juice of two lemons
How to make
In a large bowl combine oil, sugar, vanilla, salt, and soya mylk or coconut mylk. It looks like a soupy mess, don’t worry!
Now add your two cups of flour, baking soda and powder and stir well. Here’s where you add the vinegar (sounds odd, eh? but vinegar adds a lot of moisture to cakes and muffins, and its vegan hack we all use). Mix it up and finally add the coconut, almonds, and lemon juice.
You should have a thick, wet, and lumpy batter (because of the nuts). Taste check to see if your preferred sweet-tangy ratio has been hit. If the batter seems to dry add a little bit more soya/coconut mylk.
Now line a muffin tin with cupcake paper. You can simply bake this as a cake too and pour all the batter into one baking tin.
Use 1-2 heaping tablespoons of batter per cupcake paper depending on the size.
Preheat your oven to 180c. Bake for 25 minutes.
Let them cool and enjoy!
Remember, every time you choose to use vegan ingredients you are making a compassionate and environmental impact. The dairy industry is not only terribly cruel but unsustainable without the help of added hormones ,forced impregnation and practices that prolong lactation just for human benefit. There’s a whole world of dairy alternatives to experiment with, and I hope Vegan Diaries can help you see the how adventurous, delicious and nourishing vegan cooking and baking can be!
Do you have questions about vegan alternatives? Do you wonder about making them at home? Is there a vegan version of a favourite food of yours you’d like to see here? Let me know in the comments and I’ll make sure to blog about it.
Till next time, keep it kind!
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