OH! Magazine - Australian Version August 2018 | 页面 22

( OH YUM )
RASPBERRY MUFFINS
BY GENTLY VEGAN
Gently Vegan shares this recipe for a tasty and portable treat.
What you’ll need
4 teaspoons egg replacement powder
¼ teaspoon baking soda
1¼ cup almond milk
2 punnets of raspberries
2 cups wholemeal flour
½ cup of shredded coconut
2 teaspoons baking powder
¾ cup brown sugar
1 cup mashed bananas
(equivalent to around 2 to 3 bananas)
¼ cup olive oil
2 tablespoons of almond butter
Muffin papers
Natural or coconut yoghurt, to serve (optional)
Makes : 10
How to make it:
1. Preheat oven to 180°C.
2. Add egg replacement powder and a quarter of a teaspoon baking
soda to unsweetened almond milk. Whisk well, place to one side
for the binding powers to kick in.
3. Set aside 20 whole raspberries to decorate. Chop the rest of the
fresh raspberries in half to fill up one cup.
4. Combine dry ingredients, wholemeal flour, brown sugar and baking
powder and mix well.
5. Add shredded coconut and mix well.
6. Mash bananas then add to the dry mix – but don’t stir in yet.
7. For a second time, whisk the egg replacement, almond milk
mixture, and then add to the dry mix.
8. Mix all ingredients well so it forms a batter.
9. Combine quarter of a cup of olive oil and two tablespoons of
almond butter into a heavy-based pot or even a fry pan.
10. Over a very low heat, stir the almond butter so it melts into the oil
(you may find the easiest way to mix the two oils is by using a flat-
edged knife, as the almond butter is a little gritty once melted,
which is fine as it still mixes well into the batter).
11. Oils should only be warm enough to melt into eat other, do not
allow them to come to a boil; the process should take less than one
minute.
12. Pour warm oils into batter, then mix well.
13. Fold one cup of raspberries evenly and gently (try not to break
them up too much) through the mixture.
14. Pour batter into muffin papers.
15. Decorate each muffin with two whole raspberries.
16. Cook at 180°C for 50 to 55 minutes (when cooked, muffin tops
should be brown, but if in doubt give them an extra minute or two).
17. Serve with a dollop of natural or coconut yoghurt for added flavour.
Tip: These will keep a couple of days if stored in a cool place in an
airtight container.
For more recipes and information
visit www.gentlyvegan.com.au
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OH! MAGAZINE ( AUGUST 2018 )