Apple Cinnamon Muffins

Moist muffins with spiced apple cubes inside. 2 step process – pickle the apples overnight then make the muffin base. Makes 12.

Preparing the apples:

2 granny smith apples (the green apples), peeled and cut into small cubes

2 tbsp flour

3 tbsp lemon juice

2 tbsp non-dairy milk

1 cup brown sugar

a pinch of sea salt

1 tbsp cinnamon powder

Mix all ingredients in a bowl. Cover and refrigerate for 5-8 hours.

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Muffin base:

2/3 cup grapeseed oil

1 cup non-dairy milk

2 tsp vanilla extract

½ tsp sea salt

½ tbsp cinnamon powder

1 cup brown sugar

1 tsp baking soda

½ tsp baking powder

2 and a half cups flour

Preheat oven to 175 C. Combine all dry ingredients (flour, salt, baking soda and powder, sugar, cinnamon powder) in a large bowl, make a hole in the middle of the mix and set aside. Mix all wet ingredients (oil, plant milk, vanilla) in another bowl. Pour the wet mixture into the dry mix and stir in one direction. Combine well to a brown batter.

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Add the apple mixture and mix well (in the same stirring direction).

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Spoon into muffin tins or cupcake paper. Take note to fill them at about two-thirds only. Bake at 175 C for 15-20 minutes, or till a toothpick comes out clean when pushed into the centre of the muffin. Transfer on a cooling rack and serve when completely cooled.

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Oatmeal, coconut and peppermint choco bites

Just 4 ingredients + NO FOOD PROCESSOR NEEDED! For the health-loving sweet tooth/snack lover. It’s a little hard to find vegan chocolate chips here so I chopped up some vegan peppermint dark chocolate. Makes about 12.

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You’ll need:

1 cup oatmeal

7-10 pitted medjool dates (soak if too dry)

¼ cup vegan peppermint chocolate chips

½ cup shredded coconut

Add everything to a large mixing bowl. Mash with a fork till you get a nice firm “dough” which sticks together when pressed. Roll into bite-sized balls and dip in shredded coconut.

Ready to eat immediately, or refrigerate for a few hours for a firmer texture. Simple!

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Simple mini no-bake lemon cream cake

A no-bake cake that is creamy, melt in your mouth texture that is similar to ice cream, made tangy with lemon juice. With a salted hazelnut and pistachio base to balance the sweet and creamy cashew lemon layer! Topped with cacao nibs and cinnamon for an extra crunch. Raw desserts are so much easier to make than baked ones – just blend and set in the freezer.

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This recipe is adapted from Amy at Fragrant Vanilla Cake blog.

 

The top layer is made from soymilk cream (just add a little water to instant soymilk powder). It’s extremely versatile because of it’s light taste and smooth texture, so you can add other flavours, say orange zest, mango or durian.

You’ll need:

For the crust

2 pitted medjool dates

1 cup of any roasted nuts (i used half cup pistachio and half cup hazelnuts)

½ tsp sea salt

Blend all and press into a greased springform pan or silicone mold.

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For the filling

3 cups raw cashews, soaked overnight

Zest from half a lemon

Juice from 1 lemon

½ cup + 1 tbsp coconut oil

¼ cup agave nectar

1 tsp cinnamon powder

1 tsp vanilla extract

½ tsp sea salt

Blend all and pour onto the crust.

For the topping

1/3 cup soymilk powder

1 tbsp water

1 tsp finely grated orange zest

cacao nibs and cinnamon powder

Stir the soymilk powder with water till a creamy paste. Add orange zest. Spread it on the filling and top with cacao nibs and a sprinkle of cinnamon.

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I left it in the freezer to set for about 4 hours, then transferred it to the fridge. Keep any leftovers in the freezer and take it out 15 mins to soften before eating.

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Banana and peanut butter pie

 

No baking needed! Make your own peanut butter for best results. Adapted from Jonsi & Alex’s Arkansas Apple Pie from their Good Heart Cookbook (go download it, it’s free and full of cool raw vegan recipes) I used banana instead and lesser dates as I don’t like very sweet foods.


 

For the crust:

1 cup peanuts

1 cup coconut

3 – 4 pitted medjoul dates

3 tbsp peanut butter

1 tbsp coconut oil

1 tbsp orange zest

1 tbsp cinnamon

Blend all ingredients together till you get a crumbly, moist and sticky mixture that hold when pressed together. Press it into a greased pie pan. Spread a layer of peanut butter over this crust.

For the filling:

1 ripe banana

1 cup raw almonds

5 tbsp peanut butter

6 pitted medjoul dates

1 tbsp lemon zest

1 tbsp cinnamon

1 tsp vanilla paste

Blend all ingredients except almonds till you get a sticky mixture. Add in the almonds and blend a little so you get crunchy bits in the filling. Spread it over the crust.

Toppings:

Coconut flakes, chocolate, soymilk cream (made by mixing 1 tbsp water with soymilk powder), chocolate bits – get creative!

Sprinkle and drizzle them over the pie. Let it set for a couple of hours in the fridge before serving.


Variations: Chocolate peanut butter, chocolate orange, peanut butter & pumpkin, peanut butter & berries..the list is endless 🙂