Blueberry Bliss Muffins

Something about baking makes me quite introspective (see some earlier posts here, here, and here). As I was baking these muffins, I started to reflect on how food (and really anything that brings us pleasure) is a lot more enjoyable when you actually work for it. It’s easy to buy food that other people prepare, but when you actually prepare your own food and take time to learn about what appeals to you, the result is a lot sweeter (…or saltier depending on the recipe 😉 ). Obviously, as the writer of a food blog, I’ve realized this quite a long time ago, but sometimes you have to remind yourself to enjoy your own hard work and recognize that the best things are things that you can imagine, work for, and create (and that goes way beyond the topic of food!)

Back to the muffins, the following recipe is full of fiber and antioxidants from the wild blueberries. If you can’t find wild blueberries, regular blueberries (fresh or frozen) will work just fine.

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Ingredients

  • 2 cups whole grain flour (whole wheat, whole spelt, whole brown rice, etc. all work)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 cup granulated sugar
  • 1.5 cups unsweetened applesauce
  • 2 tbsp. safflower oil
  • 1 cup non-dairy milk (I used hemp milk for this recipe). Add more if needed.
  • 1.5 cups frozen wild blueberries
  • 1/2 cup oat bran

Directions

  • Preheat the oven to 350°F
  • Combine the flour, baking powder, baking soda, sugar, and oat bran together in a large bowl and mix well.
  • Add the oil, applesauce, non-dairy milk.
  • Add the wild blueberries (no need to defrost if you’re using frozen ones).
  • Grease a muffin tin or use muffin tin cups. Using a spoon, transfer the muffin batter into each cup evenly.
  • Bake for 25-30 minutes. The muffins will be ready when golden in color and if the “toothpick test” comes out clean (insert a toothpick into the center of a muffin. If done, none will remain on the toothpick after removing if from the center of the muffin).
  • Remove from the oven and allow to cool.
  • Enjoy!

-Jess

Simple Gluten-Free, Vegan Blueberry Muffins

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Greetings! It’s been over a week since I’ve last posted mainly because I’ve been busy and I couldn’t really think of anything blog-worthy to write about…until this morning when I was craving a muffin. Lately my breakfast has either been fresh fruit or a smoothie/juice, but I had a hankering and when a craving for a healthy baked-good beckons, I happily oblige. The recipe I’m sharing today is really simple and is sans gluten, soy, dairy, eggs, and most importantly, it’s tasty! If you don’t have all the flours used, be creative and use a different flour. I have a few friends who are on a restricted diet (hence the lack of gluten, soy, dairy, etc.) but feel free to use whatever whole grain flours you like.
Ingredients (makes up to 12 muffins, depending on the size of your muffin tin):

  • 1 cup almond meal (found at Trader Joe’s)
  • 1/2 cup brown rice flour (I used Bob’s Red Mill brand)
  • 1/2 cup yellow corn meal
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup brown sugar
  • 3/4 cup unsweetened apple sauce
  • coconut water to make the mixture more liquid, if needed
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1.5 cups blueberries
  • brown sugar for topping

Directions:

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a large bowl, measure and combine flours, baking powder, salt, and brown sugar.
  • Create a well in the dry ingredients, and add apple sauce, vanilla, and sprinkle cinnamon
  • Determine if more liquid is needed. I like my muffin batter to be a little thinner than cookie dough batter, but not liquid like a pancake batter. If needed, add some coconut water by the spoon-full
  • Add the blueberries and mix gently
  • Using an ice-cream scoop or a large spoon, spoon the batter into greased muffin tins, or paper-foils.
  • Top each muffin with a little brown sugar
  • Place in the oven for 25 minutes.
  • Remove from the oven, allow to cool, and enjoy!

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Remember, sharing is caring, so share your baked goods with friends or family! 🙂

-Jess

Raw Vegan Blueberry Almond Balls

The combination of almonds plus dried fruit is one that I always gravitate towards. As I wrote in a previous post, I love larabars, which are my go-to energy bar for when I don’t have time to sit down for a meal or snack. I decided to make my own version of a larabar, in “ball” form (instead of a bar). After experimenting with a few different combinations of dried fruit to nut ratios, and looking at a few recipes online (specifically, I mainly adapted Angela Liddon’s dark chocolate cherry bite recipe found here), I made the final product which I really enjoyed! Here it is:

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Ingredients:

  • 8 medjool dates, pits removed
  • 1 cup raw almonds
  • 1/2 cup dried blueberries (found at Trader Joe’s)
  • 2-3 large prunes, pits removed
  • a dash of salt

 

Directions:

  • Process almonds and dates in a food processor, until fine chunks appear
  • add the dried blueberries, salt, and prunes
  • remove from the food processor and with your hands, mold into ball-shapes. Enjoy, or save for later by covering and storing in the refrigerator.

 

-Jess