LEMON AND POPPY SEED MUFFINS

Yields 12 small muffins.

INGREDIENTS:

0,75 cup oat milk

0,33 cup maple syrup

0,25 cup rapeseed oil or other liquid oil

1 lemon, zest and juice

3 tbsp poppy seeds

0,25 tsp vanilla powder or 1 tsp vanilla extract

1 cup almond meal

0,75 cup rice flour

0,75 cup buckwheat flour

1 tsp baking soda

1 tsp baking powder

Pinch of salt

METHOD:

Preheat your oven to 180 degrees celsius and grease a muffin tray with a little oil or vegan butter.

Mix all your wet ingredients including lemon zest and juice as well as poppy seeds, salt and vanilla powder in a large mixing bowl.

Add your flours little by little along with baking soda and baking powder while whisking it in to the wet mix.

Once the mix is well combined dollop your batter into the greased muffin tin. Spreading it evenly between the twelve spaces.

Bake for 15-17 minutes or until slightly golden on top.

CHOCOLATE CHIP COOKIES

Yields 14-15 cookies.

INGREDIENTS:

0,5 cup vegan butter/margarine

0,5 cup coconut sugar (or brown sugar if you prefer)

1,5 cup oat flour

0,5 cup almond flour

0,5 tsp baking powder

0,5 tsp baking soda

Pinch of salt

0,25 tsp vanilla powder, optional

0,5 cup chocolate chips (I simply chop some semi dark vegan chocolate bar)

METHOD:

Preheat your oven to 175 degrees celsius and line a baking tray.

Use an electrical whisk or a fork to mix the vegan butter with the sugar.

Then mix all your dry ingredients in a separate mixing bowl before adding little by little to the butter mix while you whisk/mix.

Once well incorporated add your chocolate chips or chopped up vegan chocolate.

Roll your dough into 14-15 little balls and place a good distance apart on the lined baking tray. Then press down to create little discs, roughly 1 centimeter deep.

Bake for 14-16 minutes or until lightly browned.

Let cool to crisp up.

RASPBERRY AND RHUBARB CRUMBLE BARS

Yields 12 bars.

INGREDIENTS:

For the filling:

375 g frozen raspberries, thawed or frozen

3 medium sized rhubarb stems

0,25 cup coconut or brown sugar

1 tbsp corn starch or other starch

For the base and crumble:

2,25 cup oats

1,5 cup almond flour

0,75 cup buckwheat flour

Pinch of salt

0,5 cup coconut oil

0,5 cup maple syrup or other liquid sweetener

0,25 cup tahini

METHOD:

Preheat oven to 175 degrees celsius.

Place all the ingredients for the filling in a sauce pan and bring to a simmer. Let simmer for 15 minutes or until it has thickened nicely, see the video for reference.

While the filling is simmering you can prepare your base and crumble by placing all the dry ingredients into a large mixing bowl and mixing well.

Once the dry ingredients are mixed you can add your coconut oil,maple syrup and tahini and mix well again. I think it’s easiest to use my hands for this.

When the mixture is well combined place two thirds of it into your baking dish and press it down to form a level base at the bottom. Bake your base for ten minutes.

When you’ve baked your base and your filling is thickened you can pour the filling on top of the base. Then crumble on the remaining base and crumble mixture.

Bake the whole thing for another 25-30 minutes or until golden on top.  Keep an eye on it so you don’t burn the top. You can always place a baking sheet on top of the dish if the top starts looking too brown early on in the baking to protect.