I'm back in New Zealand where it's officially Spring! Talk about good planning of summer hopping. I've left Slovenia a week ago where it's getting too chilly for my taste and changed to bloomy Auckland. Although my schedule is filled with moving our accumulated stuff to a brand new apartment, I can't wait! This time I've promised myself to live life as a minimalist, not to an extent of not owning anything but just to invest in a few pieces that are good quality. It will be a challenge in my closet as well as in my kitchen. Guys, this will be the new blank page for me, my recipes and my way of thinking - the art of Simplicity...the ultimate sophistication. I start this story with the most simplest Vegan Apple Muffins.
- 2 1/4 cup/256 g spelt or wholegrain flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/2 tsp salt
- 1/2 cup/125 g apple sauce
- 1 cup/240 ml almond milk
- 2 tsp vanilla powder
- 1 cup/100 g coconut sugar
- 1/2 cup/120 ml melted coconut oil or olive oil
- 1 apple (sliced thinly)
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 1 apple, grated
Preheat the oven to 180°C and grease 2 trays of 12 muffin pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, vanilla and salt.
In a separate bowl, whisk together the applesauce, almond milk, sugar, apple cider vinegar and oil. Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the grated apple and stir until just combined. Fill the muffin trays and top with thinly sliced apple.
Bake for approx. 30 minutes or until a toothpick inserted comes out clean. Let cake cool completely before serving.
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