Pumpkin Chocolate Chip Muffins {gf} {vg}

A few weeks ago I brought a batch of vegan Apple Walnut Muffins for all my fellow students and my teacher at the yoga teacher training. They were excited to get a nice and healthy treat after pratcice and really loved the muffins – except for one of my yogi friends. She couldn’t have one, as she cannot eat gluten. (The muffins were made with regular whole wheat flour…) At least she took one home for her son, and told me afterwards that he really enjoyed his muffin :)

IMG_0276So – for tonight’s treat after practice, I made gluten free muffins! And they are vegan too! And they are also absolutely delicious! I couldn’t wait and test-tried one already for breakfast this morning :) IMG_0288

IMG_0283Pumpkin is in season and all over the place – so why not going for a gluten free, vegan version of the all so common Pumpkin Chocolate Chip Muffins, I thought. And so I came up with this recipe using gluten free flour (from Trader Joe’s), organic canned pumpkin puree, flax meal “eggs”, organic almond butter and dairy free chocolate chips. A bit cinnamon and nutmeg, and no sugar, but maple syrup…IMG_0278

I can’t wait to share these cuties with my yogi friends tonight after practice!

Pumpkin Chocolate Chip Muffins {gf} {vg}

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffins

Pumpkin Chocolate Chip Muffins {gf} {vg}

A gluten free and vegan version of the all so common Pumpkin Chocolate Chip Muffin!

Ingredients

  • 2 tablespoons ground flax mixed with 3 tablespoons water, let stand for 5 minutes
  • 1 cup (240g) organic pumpkin puree (NOT pumpkin pie mix)
  • 3 tablespoons unsalted almond butter
  • ¼ cup (60ml) maple syrup
  • 1 1/2 cups (180g) gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg (optional)
  • 1/2 teaspoon salt
  • 1/4 cup (60g) (gluten free) mini chocolate chips, plus more for sprinkling on top

Instructions

Preheat the oven to 350 degrees F (170 C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, whisk together the pumpkin puree, almond butter, maple syrup, and flax seed / water mixture until evenly incorporated.

Add the flour, baking powder, baking soda, spices, and salt and whisk until smooth. Fold in 1/4 cup of chocolate chips.

Fill the muffin cups 1/2-2/3 full. Sprinkle the tops with additional chocolate chips, if desired.

Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.

http://blog.realpeoplekitchen.com/pumpkin-chocolate-chip-muffins-gf-vg/

Vegan Apple Walnut Muffins

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I will bring these cuties to the yoga teacher training tomorrow night. After a hot power class and some more training, I think my fellow trainees all deserve a little treat! So I made these vegan muffins today.

They are not too sweet, but with the apples and the walnuts, I am sure this will give us the “oh yeah, dessert after yoga”-feeling!

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Actually, I should call them DOUBLE Apple Walnut Muffins! They are made with lots of applesauce AND chunks of fresh apples.

Unsweetened applesauce is great in vegan baking as it works like eggs (I don’t like the egg substitute powder) and makes the cake batter smooth and holds everything together. Also, it gives the muffins the lightness and freshness, as buttermilk or yogurt would do.

Also, I used whole wheat pastry flour for a little bit more fiber and dense… think: healthy yogis haha :-)

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Vegan Apple Walnut Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12-15 muffins

Vegan Apple Walnut Muffins

Nobody would ever notice that these muffins are vegan! But no need to hide it as a secret... They are so delicious!

Ingredients

  • 1 large apple, peeled, cored & diced into 1/4" pieces
  • 1/2 tsp lemon juice
  • 1 tbsp agave
  • 1/8 tsp + 1/2 tsp cinnamon
  • 1 1/2 cups (360g) unsweetened applesauce
  • 1 1/2 cups (180g) whole wheat pastry flour (or white whole wheat flour)
  • 1/2 cup (100g) brown sugar, not packed
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp (30g) non-dairy margarine, melted (or vegetable oil)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 oz (45g) chopped walnuts

Instructions

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.

Preheat oven to 350°F/175C. Line a muffin pan with paper liners.

In a medium bowl, combine flour, sugar, baking soda, nutmeg, cinnamon, and salt with a wire whisk. Add melted margarine, applesauce and vanilla extract; stir to combine and mix well until well combined. Do not over mix. Fold in apples and walnuts.

Divide batter evenly among muffin molds. Bake in the center rack about 25-30 minutes.

Let the muffins cool in the pan for at least 10 minutes, then remove and let cool completely before enjoying them!

http://blog.realpeoplekitchen.com/vegan-apple-walnut-muffins/

Pear & Blackberry Semolina Mini Tartes

photo 2-2These mini tartes are great for Sunday brunch or served for dessert with a scoop of coconut cream or vanilla gelato. They are 100% vegan and 100% delicious!photo 1-3I used semolina flour which is a coarse ground durum wheat flour that gives these simple mini cakes a golden color and a tender texture.photo 2-3I got fresh organic blackberries at Whole Foods… Frozen will work as well. And you can use any kinds of berries for the top. Make sure the pears are not too firm anymore and have softened already a bit…photo 3-1Sprinkling lemon juice, lemon zest, and turbinado sugar over the cubed pears will enhance their flavor. Combine everything and set aside.photo 4This is how the batter will look like before you mix in the pears. Pre-oven shot before topping the berries:photo 1-4And the post-oven shot…photo 3-2You need to let them cool down just a little bit, but then dig in and enjoy!photo 4-2

Pear & Blackberry Semolina Mini Tartes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 mini tartes

Serving Size: 1 tarte

Pear & Blackberry Semolina Mini Tartes

The mini tartes are great for Sunday brunch or served for dessert with a scoop of vanilla gelato or coconut cream

Ingredients

  • 3 pears, peeled and diced (3 cups)
  • 1 Tbs. lemon juice
  • 1 tsp. grated lemon zest
  • ¼ cup (50g) plus 1 Tbs. (12g) turbinado sugar (or brown sugar), divided
  • ¼ cup (50g) organic cane sugar
  • ½ cup (100g) unsweetened apple sauce
  • 1 tsp. vanilla extract
  • ¼ cup non-dairy coconut yogurt (you can use regular plain yogurt as well)
  • 1 ½ cups (250g) semolina flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • 6oz (170g) fresh or frozen blackberries

Instructions

Preheat oven to 350°F.

Spray 6 mini tartlet pans with coconut oil spray.

Combine pears, lemon juice, zest, and 1 Tbs. turbinado sugar in bowl; set aside.

Whisk together 1/4 cup turbinado sugar, sugar, apple sauce, vanilla extract, and yogurt in large bowl. Sift in flour, baking powder, salt, and cinnamon, then stir until just combined.

Fold in pear mixture.

Pour batter into prepared pans, and dot with blackberries.

Bake 25 to 30 minutes, or until golden brown and springy on top.

Cool 10 minutes on baking rack.

http://blog.realpeoplekitchen.com/pear-blackberry-semolina-mini-tartes/

Streusel Plum Mini Cakes

Almost weekend… And time for some baking for “Kaffee & Kuchen” (coffee & cake), traditionally enjoyed on Sunday afternoons in Germany :)

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For the second time, I made these mini streusel cakes with plums that are in season here. But you can use whatever fruit you like: other stone fruit like apricots or peaches, or apples and pears…

The crumble topping (German: Streusel) is a great partner for the soft fruit.

And the small cakes are just a good portion size for one! Although they will be gone very quickly ;)

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Streusel Plum Mini Cakes

Streusel Plum Mini Cakes

A traditional German cake with a vegan twist!

Ingredients

    For the batter:
  • ½ cup (100 gram) sugar
  • ½ cup (=1 stick) minus 1 Tbsp (100 gram) margarine (vegan butter spread), melted
  • 3 Tbsps (45 gram) unsweetened apple sauce
  • 1 cup + 2 tsps (250 gram) all-purpose flour
  • 2 tsps baking powder
  • ½ cup (120ml) non-dairy milk (almond, soy, oat, coconut …)
  • For the topping:
  • 10 small plums
  • ¾ cup (90 gram) flour
  • 1/3 cup (70 gram) sugar
  • 1 package vanilla sugar
  • ¼ cup (60 gram) cold vegan margarine

Instructions

In your stand mixer, mix sugar and margarine until fluffy. Add the other ingredients and mix into a smooth batter.

Grease 8-10 small springforms / tarte pans or other small cake pans (Alternatively, you can also make just one big pie in a 11” springform). Divide batter into pans and smooth the surface.

Wash plums, cut in half and remove pits. Cut into thin wedges and divide evenly onto each cake batter.

Preheat oven to 390F / 200C.

For the “Streusel”: Combine flour, sugar, vanilla sugar and cold margarine and, using your clean fingers or the kneading hooks, mix everything until crumbles form. Divide crumbles over the plums.

Bake the small cakes for 30-40 minutes. Remove from the oven and let cool completely before removing from the pans.

http://blog.realpeoplekitchen.com/streusel-plum-mini-cakes/