IF THEY GAVE out a degree in procrastinating, I would get honors. I’m so good, my skill set even expands to procrastinating about procrastinating. That, paired with the occasional attention span of a toddler, means…oh look…sparkles!
What it really means is that I’ve been holding back from you, cyber world. I’ve been holding tightly onto some delicious vegan and allergy-friendly concoctions, and while I realise that sharing is caring (unless we’re talking about those deep-fried sushi rice balls that I love so much, then BACK OFF) the simple truth is that I’ve been far too busy. Just ask Monsieur Youtubè and his pals Federico Facebooka and Lady Doing-Fluck-All. You get the picture.
So without further ado, here is the first of several recipes I’ll drip feed to you over the course of the next few days. They’re most definitely worth a try.
These muffins have been my go-to for almost every snack-related crisis, which I seem to have on a more or less daily basis. Being a single lass, I find it hard to track down recipes that only cater to one, or to a friend or two, so these have most definitely been the perfect fit. I also have a sweet version, which I’ll be sharing soon and I’m working on getting the measurements right for a recipe of a bundle of these bad boys for those days when three muffins are simply not enough. Stay tuned.
Rachel’s Savoury Vegan Muffins – Makes 3 – wheat free, vegan
- 10 level Tbsp of white spelt flour
- half a heaped teaspoon plus another quarter heaped teaspoon of baking powder
- 3 Tbsp macadamia oil (or oil of choice)
- 4 Tbsp unsweetened rice milk
(I just made two batches to get the six muffins in the photos – what can I say? I was hungry! Don’t double the recipe to make more muffins, these small amounts are really finicky, and a change can upset everything)
Mixture flavourings: (I regularly use dashes of the following)
Garlic powder (or Asafoetida powder, a garlic free alternative + me = happy gut)
Finely chopped fresh basil
Salt & pepper
Dairy-free Bellissimo parmesan by Cherub Dairy free
A small tomato, finely diced
Preheat oven to 180 degrees.
Mix all the dry ingredients together first, and then add the oil and rice milk.
Evenly divide into three muffin cups (I use silicone muffin cups, too easy), place in a muffin tray with a thin slice of tomato + a bit of leftover basil and you’re good to go.
Bake for 20 minutes or until a skewer comes out clean.
Allow the muffins to sit for a few minutes before digging in. You could also do what I do which is to halve the muffins and add dollops of pesto, avo, sweet chilli sauce, sliced gherkins & hummus. Eating them like this makes me feel like I’ve died and gone to heaven 50 times. I’m salivating just thinking about it. Argh, yum.