Two weeks ago I found myself participating in a vegan challenge. Now I’m usually someone who, although vegetarian at home, is very generous with ingredients like butter, eggs and cheese. Needless to say I found the vegan challenge rather, well, challenging! I experimented with making muffins twice in the week: the first were based almost entirely on this recipe by ‘An Ode to Mung Beans’, and the second used only the same ratios as that recipe – other than that it was complete experimentation!
And my gambling paid off! The muffins were moist, flavourful and everyone who had one loved it. I made them for a meal with some other of the challenge participants (one of whom has to eat gluten-free food) and they went down a treat…especially with the homemade whipped coconut cream I had a go at making.
And believe me, if I hadn’t made them myself I never would have guessed they were vegan or gluten-free!
- ½ cup gluten-free wholemeal flour
- 1 cup almond meal
- ¼ cup coconut flour (play around with the flour ratios if you like)
- 2 tsp baking powder
- 2 tsp bi-carb soda
- 2 tbsp cocoa
- ½ cup sugar
- ½ cup desiccated coconut, toasted in a fry pan
- ½ cup hazelnuts, chopped and lightly toasted
- 3 cups zucchini/courgette, grated (approx 2 zucchinis)
- ½ cup dried cranberries
- 1 tsp cinnamon
- Pinch of salt
- 3 tbsp golden syrup
- 1/3 cup oil (I used olive oil)
- 1 tsp vanilla essence
- 1 tbsp apple cider vinegar
- 1 cup water, approx
In the pan used for toasting the coconut and hazelnuts combine all the wet ingredients. By heating the golden syrup it becomes runnier and then mixes in better.
These are delicious served with cream, ice cream or whipped coconut cream (to which I added some icing sugar and a dash of vanilla essence!)….so deliciously decadent!
Happy baking 🙂