Delightful Dairy Free Muffins

I love baking….even when I did not love cooking as much as I do now. For this reason I always try my hardest to avoid baking unless I know someone else is going o enjoy it…because I’m weak to pastries of all kinds.

My friends really find it hard to believe that I can make dairy free breads, pastries of all kinds, but it’s truly possible. I’ll teach you how starting with this recipe:

Ingredients

2 1/4 cups spelt flour or whole wheat flour  (insert whatever flour you have here)

1/4 cup coconut sugar (or your preferred sugar)

1 tsp. cinnamon

1/4 tsp. sea salt

1/4 tsp. ground ginger

1/4 tsp. all spice

1/2 tsp. baking soda

1/2 cup apple sauce

3/4 cup non dairy milk

1/3 cup maple syrup or honey

1 tsp. vanilla

Fruit of your choice (I put figs…you can do blueberries, dried cranberries or raisins)

Instructions

Pre-heat the oven to 350*. Have a muffin pan with cupcake liners ready or simply use the muffin pan direct and spray with oil to coat them to ensure they do not stick to the pan.

Next, mix the flour, the spices and salt, baking powder. Sift the mix until well combined in a large bowl.

In a smaller bowl, mix the liquid ingredients; honey, applesauce, milk and vanilla extract. Mix it up.

Now mix up the wet mixture with the dry and combine. Next add the fruits (blueberry or figs or fruit of your choice). The batter will be thick. Spoon the mixture into the cupcake liners or directly to the muffin pan. Bake for about 25 minutes until when a toothpick is inserted in the center comes out clean.

 

Soul Soup!

 

This meal  will leave you and your loved ones extremely satisfied and yearning for more. Variety is the spice of life. I love my food the same way. There is more than one way to enjoy your corn and veggies. I would love to show you how. I know it sounds bizarre, but join me on this wonderful escapade.

Ingredients

1 cup red lentils

1 onion

I green pepper chopped

1 Tbs, Oil of your choice (grapeseed oil)

4 cloves of garlic

1 Tbsp. tomato paste

1 Tbsp curry powder

Cayenne to taste

3 potatoes (of your choice – purple/sweet or russet)

3 chopped carrots

1 corn cob cut in half

1/2 bunch of Cilantro

1/2 a slice of lemon

Salt to taste.

3 cups of water

Instructions

Boil the lentils with salt for 15-20 minutes until they are tender. When ready, drain and let it cool down. Once its ready, blend the lentils and set aside,.

Meanwhile, saute the remainder of the vegetables in oil. Start off with the garlic and onions. Once they have browned, add in some fragrant spices, my choice was curry powder and tomato paste. Saute for about 3 minutes. Next add the lentil puree, stir in the remainder of the vegetables apart from the green pepper, and cilantro. Mix  it all in together and add the water. Let it all simmer on medium heat for about 25-30 minutes making sure to stir the stew every 7-10 minutes. The stew will be thick. Once time is up, add the cilantro and serve. Serve with sliced limes. Th lime is an option. I liked the tartness it offered to the dish.