Chocolate Nut Quinoa Muffins…

Yes… that is me! Ja!
But seriously, don’t you sometimes need to leave everything out the kitchen and just enjoy a simple, easy, relaxed time? The world will be there tomorrow with all that is happening now…  but ‘now’ will not be there tomorrow so you need to enjoy it, well, NOW. Tonight I feel that way so we are having muffin night. We’ve been so busy with the Ninjapalooza, making Vinomio, etc. Sometimes having vegan muffin night has therapeutical powers!

1/2 cup each of grounded flax seed, amaranth and quinoa
1/2 cup spelt flour
3 Tbsp. almond oil
1 smashed avocado
2/3 cup soy milk
1/2 cup sucanat
3 Tbsp. cacao powder
1/4 cup each of dried cranberries, almonds, walnuts and pistachios
a pinch of salt
1 teaspoon baking soda

For the grounded flax seed, amaranth and quinoa I use a coffee grinder. You can also use a blender (although sustitute the amaranth for more quinoa since the blender won’t break the amaranth) or buy the flour already grounded at the store. I figure is  best to have the whole grain and ground it myself, some of the flour you find at the store is from grains that were grounded months ago and have lost a lot of it’s freshness by now and also I feel the difference in my body, homemade is always best, it’s time to re-define homemade!

Ok, start by heating the oven at 450 degrees, mix all the dry ingredients in a large bowl until they are well incorporated. Now add the rest of the ingredients little by little mixing throughly, start with the oil, then the avocado (you can also use apple puree, silken tofu or vegan yogurt) and then the milk. Pour into an oiled 6-muffin tray and into the oven for 25 minutes!

One tip, you can sprinkle a bit of cinnamon and sucanat at the top to get a crumbly sweet crust! and have a coffee mug with some wise advice next to you, that also helps!!

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