Inspired by the success of my gluten free baking from Elana’s Pantry, I attempted to create my own recipe for muffins.
I’ve always loved muffins. They’re such delightful, well-sized portions of yumminess. And the flavours are endless! They also freeze well, so until I embarked on my raw food journey, I always had a batch of muffins in the freezer for a quick snack.
I truly wasn’t sure how these would turn out, but I was pleasantly surprised. They still have a light texture, and whilst not overly sweet, they are still sweet enough to enjoy.
If you give these a try, please let me know how they turn out!
Lemon and Flaxseed Muffins
- 2/3 cup almond meal
- 1 1/3 cups gluten-free flour (I used Orgran)
- 1/2 cup coconut nectar
- 15 drops of liquid stevia concentrate
- 1 tablespoon gluten-free baking powder
- 140 grams pure apple puree (must be puree, not sauce, and sugar free)
- 1 teaspoon bi-carb soda
- 1/4 cup grapeseed oil
- 3/4 cup nut milk
- 3 tablespoons flax seeds
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Place all ingredients in the bowl and mix on speed 3 for 5 seconds, then up to speed 6 for 20 seconds
For traditional method:
- Place all dry ingredients into a bowl and combine
- Place all wet ingredients in a separate bowl and whisk together
- Make a well in the dry ingredients and add wet ingredients
- Mix until just combined – don’t over-mix
- Spread mixture evenly between 12 muffin cases and bake for 25-30 minutes at 180 C, until a skewer comes out clean
I’ve admitted before that I have a definite sweet tooth.
One of my particular favourites has always been cheesecake. That silky smooth texture, and the range of flavours….. yum!
Since being told to cut cow’s milk from my diet several years ago, I have made a few attempts at non-dairy cheesecake, none with great success. This recipe however, is divine. I wish I could take credit for it, but it is not mine – I sourced it from the Shine on Raw iPhone app. I hope you enjoy it as much as I have!
- 1 1/2 cups ground almonds
- 1 tablespoon melted coconut oil
- 1/4 cup agave syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups cashew nuts (soaked for 4hrs)
- 1/2 cup water
- 1/2 cup agave syrup
- 1/2 cup lemon juice (approx 4-5 lemons)
- 1/2 cup melted coconut oil
- 1 tablespoon lemon extract
- Pinch of salt
- Mix ingredients in a food processor
- Press into the bottom of a spring form cake tin
- Blend all ingredients until smooth
- Pour topping on to base
- Store in the freezer until ready to serve
I remembered to soak the cashews!
I used maple syrup in place of the agave
I used vanilla extract in place of the lemon extract
The cheesecake softens fairly quickly after coming out of the freezer, so is smooth and creamy and ready to eat within half an hour. The problem is only eating one piece.