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Vegan muffins with flax seeds

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Good morning and happy Monday. I continue to bake desserts with fruit but this time the main protagonists are not home-grown fruits but flaxseeds. I usually “limit” myself to adding a couple of spoonfuls to the bread, I like that light hazelnut flavor that they give it but last week while leafing through an old issue of Elle a table I found this recipe and fell in love with it.

For vegans or those who know vegan cuisine it will seem that I discovered hot water but I didn't know that flax seed they could replace eggs in some recipes, as in this case. In fact, if you chop them a little and then add water after 10/15 minutes you will obtain a “pudding” mixture which will bind the muffin dough or a cupboard cake. Without considering that flaxseeds are a source of omega 3 and antioxidants, in short, as I read in Elle's article, a true superfood!

But let's get to the taste. When I told my husband I was making a vegan dessert he turned up his nose, suspicious. I said to myself: who's going to eat 10 muffins now? And instead, once they came out of the oven the scent that spread around the house attracted him to the kitchen and after biting into one he looked at me and exclaimed “they're good!”. And in fact they are really good, a rustic taste and appearance, the fruit gives a sour note and a moist consistency. We ate them for breakfast and as a snack, dividing them equally 🙂

flaxseed and fruit muffins

  • 4 tablespoons of flax seeds
  • 200 g of 00 flour
  • 100g of cane sugar
  • 150 ml of soy milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons walnut oil
  • 200 g of fruit (I used raspberries, plums and apricots)
  • 1 pinch of salt

Using an immersion blender, coarsely chop the flaxseeds. Add 6/8 tablespoons of cold water and leave to rest for 15 minutes so that a gelatinous base forms. In a bowl mix the dry ingredients (flour, sugar, baking powder, bicarbonate of soda and salt). In another bowl mix milk, oil and gelatinized flax seeds. Clean the fruit, cut it into small pieces (except the raspberries) and add it to the flour, mixing delicately so that all the pieces are well covered by the powders, thus preventing them from sinking into the dough.

Heat the oven to 180°, add the liquids to the flours and incorporate everything without overworking the dough. Place a couple of spoons of dough in the cups (I had larger cups and instead of 12 muffins I got 10) and bake for 20 minutes. Serve warm or cold. They will keep for a couple of days in a tin box.

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