Splash Muffin Recipe (Wheat Free and Vegan)
Adapted from Vive Le Vegan by Dreena Burton. My changes in ().
2 cups Ground Oats (3 pkts maple and brown sugar instant oats, whizzed in coffee grinder)
1/2 Cups Barley Flour (3/4 Cups)
1/2 Cup Kamut Flour (3/4 Spelt Flour)
3/4 Cup Unsweetened Shredded Coconut
1 Tbsp Baking Powder
1 Tsp Baking Soda (1 Tbsp....I wasn't paying attention and goofed.)
2-2 1/2 Tsp Cinnamon (about 3 tsp)
1/2Ttsp Nutmeg (about 2 tsp)
3/4 Cup Pitted Dates (1 cup roughly chopped figs)
1/2 Cup Dried Cranberries (3/4 Cup)
Scant 1/2 tsp salt
2 Tbsp Flax Meal (+2 tbsp ground flax meal and 1 tbsp whole flax)
1 1/4 Non-Dairy Milk
1/2 Pure Maple Syrup (grade B)
2 Tsp Almond Extract
1 tsp Pure Vanilla Extract (homemade)
Heat oven to 350F.
Combine all dry, leaving out 2 tbsp of the flax meal. Stir up, making sure to coat the fruit bits in the flour.
In another bowl, combine 2 tbsp flax meal and the milk. Stir. Add maple syrup, extracts, canola oil and stir again.
Combine wet into dry. Stir only enough to get it all incorporated. Batter will thicken as the oats absorb liquid.
Spoon into lined muffin pans (the foil muffin cup thingies are amazing).
Bake 15-18, until you get a clean stick.
Cool and nosh. Best eaten warm, and with a cuppa.
2 cups Ground Oats (3 pkts maple and brown sugar instant oats, whizzed in coffee grinder)
1/2 Cups Barley Flour (3/4 Cups)
1/2 Cup Kamut Flour (3/4 Spelt Flour)
3/4 Cup Unsweetened Shredded Coconut
1 Tbsp Baking Powder
1 Tsp Baking Soda (1 Tbsp....I wasn't paying attention and goofed.)
2-2 1/2 Tsp Cinnamon (about 3 tsp)
1/2Ttsp Nutmeg (about 2 tsp)
3/4 Cup Pitted Dates (1 cup roughly chopped figs)
1/2 Cup Dried Cranberries (3/4 Cup)
Scant 1/2 tsp salt
2 Tbsp Flax Meal (+2 tbsp ground flax meal and 1 tbsp whole flax)
1 1/4 Non-Dairy Milk
1/2 Pure Maple Syrup (grade B)
2 Tsp Almond Extract
1 tsp Pure Vanilla Extract (homemade)
Heat oven to 350F.
Combine all dry, leaving out 2 tbsp of the flax meal. Stir up, making sure to coat the fruit bits in the flour.
In another bowl, combine 2 tbsp flax meal and the milk. Stir. Add maple syrup, extracts, canola oil and stir again.
Combine wet into dry. Stir only enough to get it all incorporated. Batter will thicken as the oats absorb liquid.
Spoon into lined muffin pans (the foil muffin cup thingies are amazing).
Bake 15-18, until you get a clean stick.
Cool and nosh. Best eaten warm, and with a cuppa.