Recipe of the Week

My daughter likes to eat. She eats a lot. I am always trying to come up with healthy food to feed her, that I can make in batches, so I'm not always in the kitchen cooking for her when the whining starts! I find muffins are excellent to have on hand for this exact reason...

Zucchini Spelt Muffins

(taken from Eat, Drink, Be Vegan)

Ingredients:

• 2 tbsp flax meal
• 1/2 cup + 2 tbsp plain or vanilla non-dairy milk
• 1 cup overripe banana
• 1 cup zucchini
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 3 tbsp canola oil (I use coconut oil)
• 2 cups spelt flour
• 1/4 cup unrefined sugar
• 1/4 tsp sea salt
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda

Directions:

1. Preheat oven to 350degrees F
2. In a bowl, combine flax meal and non-dairy milk and set aside.
3. mash banana and grate zucchini, and combine with flax meal mixture. Add syrup, vanilla and oil and stir to combine.
4. In a separate large bowl, combine remaining dry ingredients, sift in baking powder and baking soda, and stir until well combined.
5. Add wet mixture to dry, gently folding until just combined (do not overmix).
6. Fit a muffin pan with muffin liners. Spoon batter into liners.
7. Bake for 21-25 minutes, until a toothpick inserted in centre comes out clean.

Enjoy!

Wendy