Vegan Lemon & Poppy Seed Muffins

Lemon Poppy Seed Muffins

I love muffins and cupcakes, but I try to stay away from the ones packed with refined sugar, gluten and dairy these days. My favourite was always lemon and poppy seed so I thought I’d try to make my own today. I’m loving using my Natvia natural sugar substitute and wanted to try it in muffins and they turned out beautifully – a real indulgent afternoon snack with a cup of herbal tea!

Ingredients

2 flax eggs (mix 2 tbsp ground flax seed with 5 tbsp water and leave aside in a bowl)
¼ cup vegan margarine / non-dairy butter/spread (room temperature, soft)
¼ cup Natvia
1 tsp vanilla extract
4 tbsp lemon juice
Zest of 1 lemon
1 cup buckwheat flour
1 tsp baking powder
3 tbsp almond milk
2 tbsp poppy seeds
2 tbsp maple syrup (optional, omit for diabetics or low GI)

Frosting:
2 tbsp non-dairy butter / marge at room temperature
2 tbsp Natvia
2 tbsp lemon juice

Method

Preheat the oven to 180 degrees and line a cupcake / muffin baking tin with cupcake cases.

Prepare your flax eggs by mixing the flax seeds and water in a bowl and setting aside.

Put the margarine in a bowl and whip with a fork or a handheld whip.

Add the Natvia and mix, then add the flax eggs and mix until totally combined.

Add the vanilla, lemon juice and lemon zest and combine.

Now add the buckwheat flour, slowly, and mix as you go until you have added it all, then add the baking powder, then the almond milk and poppy seeds and mix until incorporated.

Spoon the mixture between the cupcake cases and bake for around 12 minutes, or until a fork comes out clean but they are still fairly moist.

Love & health,
Lauren

 

 

Best Ever Chocolate Chip Oat Cookies

Chocolate Chip Oat Cookies

These need very little introduction! They are by far the best cookies I’ve ever made and I honestly just threw the ingredients together as I was in such a rush so it was hard for me to remember the exact measurements! They are egg, soya, gluten, dairy and sugar free (depending on what chocolate chips you use) and are just too yummy!

Ingredients

1 cup ground almonds
1 ½ cups organic rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
Handful vegan chocolate chips

Method

Preheat the oven to 180c and line 2 baking trays with baking paper and grease with coconut oil.

Mix all the dry ingredients in a bowl.

Add all the wet ingredients to the blender and blend until combined.

Pour the wet mixture into the dry ingredients and mix well. Add chocolate chips and mix.

 

Form into balls with your hands and press down on them on the prepared baking trays and bake for 10 minutes.

Put the baking sheets with the cookies on them on a wire rack or on top of some tea towels on the work surface (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.

Enjoy!

Love,
Lauren