Tag Archives: coconut oil

Jackpot makes Vegan Whole Wheat Spelt Chocolate Chip Muffins

Hello dear readers!

Hope you all had a wonderful weekend and that you soaked up some of that sunshine that came about on the weekend. I think I had a little bit too much sun on Saturday and am now sporting some severe sunburn marks resembling the colour of cooked lobster. I think I’ll stick to the shade for now ;p

After a weekend of eating to celebrate my last birthday in my 20’s which included one or two food comas, I thought I’d share a new recipe with you since I haven’t posted a recipe in a while. I’ve been experimenting with vegan muffins and vegan chocolate chips and wanted to make the perfect combination of a nutritious and hearty breakfast muffin but utilising some sweetness from some vegan chocolate chips I bought not long ago.

VEGAN WHOLE WHEAT SPELT CHOCOLATE CHIP MUFFINS

Ingredients:

  • 2 cups of whole wheat spelt flour
  • 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • a pinch of salt
  • 1-2 tsps of cinnamon
  • 3/4 cups of almond milk (or any other type of soy milk)
  • 1 tbsp of apple cider vinegar (to make a vegan buttermilk)
  • 1 tsp of pure vanilla extract
  • 1/3 cup of pure maple syrup
  • 1/3 cup of coconut oil melted
  • 1/2 cup of mini vegan chocolate chips

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a muffin pan with muffin liners or lightly oil a muffin pan if you are making the muffins without the liners and set aside.
  3. Combine all your dry ingredients together in a large bowl: flour, baking soda, baking powder, salt, cinnamon and then set aside.
  4. In a smaller bowl, create your vegan buttermilk by adding the apple cider vinegar to the almond milk. Let it sit for a few minutes until it curdles.
  5. Add in the rest of the wet ingredients to the vegan buttermilk mixture: pure maple syrup and melted coconut oil.
  6. Mix the wet ingredients together and then pour the wet ingredients into the dry ingredients bowl. Be careful not to overmix the batter.
  7. Fold in the mini vegan chocolate chips into the batter.
  8. Fill each muffin cup about 3/4’s full using an ice cream scoop or large spoon.
  9. Bake in the oven for 20-25 minutes or until the muffin tops have browned slightly. I baked mine for 20 minutes as the muffins seemed to brown more quickly.
  10. Once the muffins have baked, cool the muffins on a wire rack.
  11. Enjoy!

Flour Mixture

Dry Ingredients

Milk Mixture

Wet Ingredients

Wet Ingredients with Dry Ingredients

Muffin Mixture

Adding in the chocolate chips

Muffin mixture in muffin pan

Baked Muffins

Baked Muffins 2

Muffin up close

I was really happy with how this recipe turned out, the muffin was slightly sweet from the hint of maple and the chocolate chips and the spelt flour gave it a nutty taste which I quite liked. A great on the go snack or something to have for breakfast when you don’t know what to eat.

I have been making a few variations of this muffin using mashed bananas for added moisture and sweetness which I have found works really well.

Definitely a recipe I will keep working on and experimenting with until I find the perfect balance but this experiment didn’t turn out too badly!

So readers, until next time!

x

Jackie

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Filed under Breakfast, Dessert, Health Food, Muffins, Muffins, Recipes, Snacks, Vegan

JACKPOT bakes vegan wheat bran banana muffins

Hello all!

Since it’s Wednesday and we are half way through the week, I thought I would post a recipe from one of my latest baking experiments. I made vegan oat bran muffins last time but was keen to try wheat bran this time as I really like the texture of the muffin that comes from utilising wheat bran in place of some of the flour in the muffin mixture.

I was really happy with the results of my muffin experiment as I kind of just improvised and experimented with what I thought would work well in the muffin and the flavour combinations. The resulting muffins were moist, packed full of goodness from the bananas, wheat bran, coconut oil and sweetened with coconut sugar and a dash of agave nectar. I was surprised at how well these muffins turned out so much so I know that I will be making these again and probably putting in other various fruits in the mixture such as blueberries or strawberries.

The muffins were very light and airy to my surprise as I thought that using wheat bran and wholemeal flour would lead to a really dense and heavy muffin but it was definitely the opposite once I bit into one of the muffins to trial them. The bananas give it a nice sweetness and you can taste a hint of coconut from the sugar and the oil which pairs nicely with the bananas.

I gave these muffins to my dad and sister to sample and I was surprised at how quickly my dad scoffed down the muffin. My sister on the otherhand seemed to think it was a bit too wheaty for her liking as she is used to eating things a lot more sweeter and a lot more indulgent when it comes to desserts and muffins. But the fact that she finished the muffin, means it can’t have been all that bad. I had to stop myself from eating more after I trialled the first muffin after it came out of the oven as it was way past my bedtime…curse my late night baking…I understand now where all these extra calories are coming from ;P

So onto the recipe….

JACKPOT’s Vegan Wheat Bran Banana Muffins

Ingredients:

  • 1 Cup of Wheat Bran (you can use oat bran if you can’t find any wheat bran)
  • 1 and 1/4 cup of Wholemeal Spelt Flour
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • 1-2 tsp of cinnamon
  • a pinch of salt
  • 3 bananas mashed
  • 1 cup of vegan buttermilk (1 cup of almond milk or soy milk with 1 tbsp of apple cider vinegar)
  • 2 tbsps of coconut oil (I used a bit less as my bananas were quite large and so I subbed the bananas for some of the oil)
  • 1/4 cup of organic coconut sugar
  • 1 dash of agave nectar (can add more if you want your muffins to be sweeter)

Method:

  1. Preheat your oven to 180 degrees Celscius.
  2. Line a muffin tray with muffin liners or coat your muffin tray with oil if you are not using any liners and set aside.
  3. Add the dry ingredients into a large bowl except for the coconut sugar (wheat bran, wholemeal spelt flour, baking soda, baking powder and salt) and combine with a wooden spoon. Set aside.
  4. Mash your bananas in a smaller bowl with a fork until relatively smooth. You can leave a few pieces in there if you want your muffins to have some banana pieces when you bite into it.
  5. Make your vegan buttermilk by measuring a cup of almond milk and adding a tablespoon of apple cider vinegar. Whisk gently and then let it curdle for a few minutes.
  6. Once the vegan buttermilk has been set, you can add the buttermilk mixture into the mashed bananas bowl.
  7. Add in your coconut oil, coconut sugar and agave nectar into the wet mixture (you can always add more or less sugar depending on your taste buds)
  8. Mix the wet ingredients into the dry ingredients and combine with a wooden spoon being carefully not to overmix the batter.
  9. Using an icecream scoop or a spoon, spoon in the mixture into the muffin liners about 3/4’s full.
  10. Place the muffin tray into the oven and bake for around 20-25 minutes or until you see the muffin tops turn a nice golden brown colour.
  11. Take the muffins out of the oven and place on a wire rack to cool.
  12. You can freeze the rest of the muffins for an easy go to snack for breakfast or when you are feeling peckish.
  13. Enjoy!

PHOTOS:

Dry Ingredients

Dry Ingredients 2

Mashed Bananas

Wet Mixture

Wet Mixture 2

Wet Mixture 3

Mix Wet and Dry

Muffin Mixture

Muffin Mixture into Lined Muffin Tray

Vegan Wheat Bran Banana Muffins

Vegan Wheat Bran Banana Muffins 2

Close Up Muffin

And as always some random food quotes:

So until next time!

x

Jackie

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Filed under Breakfast, Health Food, Muffins, Recipes, Snacks, Vegan, Western

JACKPOT bakes vegan baked banana donuts

Hello readers!

I know I have been a bit slow with the posting of entries but work, basketball and baking have really taken up all my time…where does all the hours go in a day? I never seem to keep up and I am lacking a lot of sleep as a result but hopefully in time I can go back to regularly posting. I appreciate your patience dear readers!

I wanted to post some pictures from a baking experiment from a few weeks ago. I have made many baked donuts over the years from a chocolate variety using applesauce and raw cacao powder to a vegan Krispy Kreme style donut. I wanted to bake a batch of baked banana donuts as I had experimented with a batch a year ago and wanted to see whether I could make another variation this time around.

There is no recipe yet as I am still perfecting the donuts and I was surprised that my donuts turned out more like banana bread donuts being a bit more dense in texture than what I was aiming for. They tasted great though still and Mr Muscles practically devoured the whole batch of them so I’m sure that they weren’t at all too bad. I used whole wheat spelt flour and used quite a bit of cinnamon so that the cinnamon and banana flavour could be tasted in the donut. Cinnamon and banana work so well and the smell is so heavenly when you devour the donut bit of bit when its nice and hot.

I’m definitely going to keep experimenting until I find the perfect balance. I tried to keep the oil to a very small amount and I used coconut oil for this batch but next time I might try using applesauce and remove the oil completely. The texture was also probably a bit too dense as I used quite a few bananas as I was being greedy and really wanted my donuts to have that banana flavour.

I ended up baking a small donut batch and a regular size donut batch. I love eating the small donuts as I feel less guilty eating a lot more of them than the regular size ones…but hey that’s just me ;P

Speaking of bananas, I have been trying to perfect a vegan banana bread recipe without the end product being too moist. Each time I make a vegan banana bread, the end result is a very moist banana bread lacking texture from the flour that is reminiscent of those wonderful buttery and sugary banana breads you get at cafes. I wanted to mirror this but in a more healthy way replacing the oil and sugar but unfortunately when you keep subbing various ingredients into the batter, the end result is never quite what you expect at times. I will definitely keep experimenting and hopefully come up with better results.

Here are the photos from my vegan baked banana donuts experiment:

Flour

Dry Ingredients

Mashed Bananas

Wet Ingredients A

Wet Ingredients

Wet Ingredients 2

Mix Wet and Dry

Donut Batter

Donut Molds

Baked Banana Donuts

Baked Banana Donuts 2

Baked Banana Donuts 4

I shall be planning to bake a lot more hopefully over the weekend…very interested in trying to make a chocolate avocado cake as it sounds odd but apparently you can’t taste the avocado in the cake…

So until next time everyone

x

Jackie

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Filed under Banana, Breakfast, Cake, Dessert, Donuts, Health Food, Healthy, Recipes, Snacks, Vegan, Western

JACKPOT bakes healthy almond cookies for Chinese New Year/Valentine’s Day

Hello dear readers!

Happy Friday! Seems like it’s been quite a long week so far and I cannot wait for the weekend to relax, rest and of course indulge in lots of great food. It’s Chinese New Year this weekend so I’m sure all of you will be having family gatherings and lots of CNY dinners. I’m looking forward to my annual family dinner on Chinese New Year’s Eve which involves my family and me going to a Chinese restaurant and indulging in lots of food while we are entertained by the lion dancing. As a kid, I used to be so scared of the big lion that I thought would eat me when I gave the lion a red pocket and now I see all these little kids around me thinking the same thing…how much time flies…now all I hear is the constant ringing in my ears from the cymbals and drums…old age I think ;P

I was really itching to bake this week but have been so busy with work that by the time I get home I do not have the energy. I finally got some time last night and figured I wanted to make something that was inspired by Chinese New Year but also Valentine’s Day which is next week. I knew I wanted to bake some healthy cookies using almond meal so I experimented by using almond meal and wholemeal spelt flour as the flours for my cookies. This ended up making the cookie quite soft in the centre but contrasting to the crumbly hard texture on the outside of my cookie. I only sweetened the cookie with pure maple syrup instead of normal sugar which worked well as I don’t usually like my cookies to be quite sweet. And of course to make it a bit more valentine’s day themed I cut some blanched almonds in half and created heart like shapes on top of the cookie. I was so worried that the cookies would turn out dry as they had looked that way once I took them out of the oven but was very happy once I bit into them to see that this wasn’t the case.

Jackpot’s Healthy Almond Cookies

Ingredients:

  • 1.5 Cups of Raw Blanched Natural Almond Meal (you can use normal almond meal if you don’t have this)
  • 1 Cup of Wholemeal Spelt Flour
  • 1 Tsp of Baking Powder
  • Pinch of Salt
  • Pinch of Cinnamon
  • 1/3 Cup of Pure Maple Syrup (I used a bit less than this but you can adjust the sweetness to your preference)
  • 1/3 Cup of Coconut Oil
  • 1 Organic Free Range Egg
  • Whole Blanched Almonds (for the tops of the cookies)

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Line a baking tray with parchment paper and set aside.
  3. Mix the dry ingredients with the wet ingredients and mix well until incorporated. (I used my KitchenAid to mix these ingredients together but you could mix these by hand)
  4. Once the dough forms, take a tablespoon of the batter and roll it into a ball. Once formed into a ball, you can flatten it with your hands to create a flat circular disc.
  5. Line your cookies onto the baking tray about 1cm apart.
  6. Cut your whole blanched almonds into halves and create hearts with the 2 pieces. Press these 2 pieces into each cookie to ensure it sticks into the cookie.
  7. Bake your cookies for around 18-20 minutes. The cookies should brown a bit on the top. Ensure you do not burn the bottom of the cookies by checking the oven regularly.
  8. Take the tray out of the oven and put the cookies on a wire rack to cool.
  9. Once cooled, place the cookies into an airtight container for storage.
  10. Enjoy!

I was really happy with the way these cookies came out. I had made this previously for dad but using granulated sugar in place of the maple syrup for him as I knew he would prefer them to be sweeter but to my surprise he said he found them to be too sweet. This time I knew I wanted to try using a different sweetener and I found that the maple syrup gave it a more neutral taste and that the sweetness was there but not overpowering of the cookie. I am definitely going to make these again when I get the chance. Mr Muscles sneakily ate 4 of my cookies without me knowing once I had stored them in the container. Cookie monster at loose again ;P

Cookie Mixture

Cookie Mixture 2

Cookie Dough

Cookies before putting in the oven

Almond Cookies

Almond Cookies 2

Almond Cookies 3

 

 

 

Until Next Time

x

Jackie

 

 

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Filed under Biscuits and Cookies, Cookies, Dessert, Healthy, Nuts, Recipes, Snacks, Western

JACKPOT bakes: Baked Pandan Spelt Donuts

Happy Friday Dear Readers!

As an experiment, I decided to attempt baking pandan baked spelt donuts using pandan paste and a mixture of white spelt and whole wheat spelt flour. I attempted two experiments where the latter experiment turned out much better than the first experiment due to the different ingredients used and the baking time in the oven.

Experiment #1:

Ingredients Used:

  • 1 Cup Whole Wheat Spelt Flour
  • 1 Cup White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk (I used 1 tablespoon of apple cider vinegar added into the soymilk to create a vegan version. This was left aside for 5 minutes to let it mix together.)
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 Cup of Raw Organic Honey
  • 2 Tbsp of Coconut Oil
  • Pandan Paste (I didn’t really measure this out and went by the appearance of the green colour in the mixture)

Experiment #2:

Ingredients used:

  • 2 Cups of White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 cup of Organic Coconut Sugar
  • 2 Tbsp of Coconut oil

Method:

  1. Preheat your oven to 200 degrees celsius.
  2. Spray your donut pans with oil spray and set aside (I used a mixture of small and regular sized donut pans).
  3. In a mixing bowl, mix together the beaten eggs, coconut oil, honey/coconut sugar, vegan buttermilk and the pandan paste until well combined and set aside.
  4. In a larger mixing bowl, mix the flour, baking powder and salt until well combined.
  5. Add the wet ingredients into the dry ingredients bowl and stir until just combined.
  6. Fill your mixture into a cupcake pen/pancake pen (bottle) for easier dispensing of the batter into the molds. You can also use a piping bag to fill the molds. If you do not have any of these, I usually use a spoon and carefully fill in the molds until about 2/3’s full.
  7. Bake the donuts in the oven for around 7-9 minutes for the larger donuts and around 5-6 minutes for the smaller donuts.
  8. Take the donuts out of oven and take them out of the molds. Rest the donuts on a wire rack to cool down.
  9. Best eaten while hot but try not to eat them all! Enjoy!

Results:

Experiment #1:

I left the donuts in the oven for around 10 minutes by accident so the donuts turned out quite dry. The flavours however were there but the donuts were quite dense due to the use of wholemeal spelt flour. The honey gave it a nice sweetness but I was very disappointed that I had let my donuts sit too long in the oven. Also, I found it very difficult trying to take them out of the donut pans.

Experiment #2:

I baked the donuts for a bit shorter in the oven and I took out the smaller donuts a lot earlier as they seemed to bake quite quickly. Not long after, I took out the regular sized donuts. The donuts came out of the pan a lot more easily though were a bit crumbly due to some pieces that were stuck in the donut pan. The donuts were moist and the coconut sugar gave it a wonderful flavour and also provided a different appearance to the donuts. The donuts were not too sweet just the way I like it. I was a lot more happy with the result of the 2nd experiment. Also the use of all white spelt flour added to the softness of the donut’s texture. I will definitely be making these again.

Photos from my experiments:

Eggs with Pandan Paste and Honey

Pandan Paste Mixture

Flour and Pandan Wet Mixture

Wet and Dry Ingredients combined

Pandan Donuts Mixture

Donut Pans

Cupcake Pen

Filling the Molds

Filling the Molds 1

Filling the Molds 2

Filling the Molds 3

Donut Pans Filled

Donut Pan Filled with Mixture

1st Donut Experiment

First Donut Experiment 2

2nd donut experiment

2nd donut experiment 1

2nd donut experiment 2

“The optimist sees the donut, the pessimist sees the hole.”   
Oscar Wilde

Until next time!

x

Jackie

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Filed under Asian, Dessert, Donuts, Healthy, Pandan, Recipes, Snacks, Western

JACKPOT makes: Asian Style Pandan Waffles

Hello all!

Happy Friday! Time to embrace the weekend and get some well needed R & R after a long working week..I know I definitely need it!

I thought I would share with you all another creation made in the JACKPOT Kitchen. Lately I have been making a lot of Asian type desserts inspired by my childhood and food I used to eat that my mum used to cook and bake for me as a kid. I share with my mum my trials and tribulations in the kitchen and often she will give me advice on what I have done wrong, what I can do better and ways I can improve it. It’s like having an open recipe book where I can consult on different areas of a recipe and see what else I can do. Thanks mum!

The idea came about due to several reasons:

1. I got an awesome Pancake Waffle Pan from the lovely Ms S for my birthday and had been wanting to test it out ever since I received it…thank you again Ms S! It is definitely the coolest pan I own! Also, I got an awesome Kitchen Aid as well for my birthday so any excuse to use my mixer to mix up those egg whites ;P

2. I love all things Pandan – if you don’t know this already…see previous posts ;P

3. It was an excuse to make and thus eat waffles!

Pancake Waffle Pan

My Pancake Waffle Pan – I love how you can make 7 pancakes or waffles with this pan and the ease of flipping the pancakes with the use of chopsticks. I had a lot of fun experimenting with this recipe. I also loved the fact that you can see all the lines so that the pancake resembles a waffle – the best of both worlds!

Pandan Waffles

Adapted from Cuisine Paradise (http://ellenaguan.blogspot.com.au/2012/05/homemade-pandan-waffle.html)

Ingredients:

  • 1 cup of white spelt flour
  • 2-3 tbs of sugar (sweetener) – depending on your taste buds you can add more or less
  • 1.5 tsps of tapioca flour (arrowroot) – you can use corn flour if you don’t have this in your pantry
  • 1/2 tsp of baking soda
  • 1 tsp of baking powder
  • a pinch of salt
  • 1 egg – white and yolk separated
  • 100ml of low-fat coconut milk (about 1/4 of a cup) – you can sub soy milk or normal milk if you want
  • 80ml of water (less than 1/4 of a cup)
  • 1/2-1 tsp of Pandan Paste
  • 2 tablespoons of coconut oil

Method:

  1. Whisk together the coconut milk, pandan paste, water, coconut oil and egg yolk in a small bowl until well combined.
  2. Sift the spelt flour, sugar, salt, baking powder, baking soda and tapioca flour into a large mixing bowl and combine together.
  3. Stir in the wet ingredients into the dry ingredients bowl until the batter is just combined (do not over mix the batter).
  4. Whisk the egg whites with a pinch of cream of tartar using an electric mixer until stiff peaks are formed. This is usually mixed for around 5 minutes until the egg whites turn a glossy white colour and that once you turn your bowl upside down, the mixed egg whites do not fall out of the bowl.
  5. Fold the mixed whites into the batter until it is just incorporated.
  6. Pour the batter into a pancake pen (bottle) so that the batter is easily squeezed out of the bottle. If you don’t have one, you can just spoon your mixture into the molds.
  7. Heat your waffle pan up and lightly grease it so that the waffles do not stick.
  8. Add a small amount of batter onto the molds (it will spread across the mold) and cook until there are bubbles formed on the top. This will usually be about a few minutes depending on the heat. Flip the waffle using chopsticks and let it brown a bit on the other side before removing.
  9. Repeat with the remaining batter until your batter is finished.
  10. Enjoy as is or accompanied with maple syrup, raw honey, jam or chocolate.
  11. Try not to eat them all at once as tempting as they may be!

Flour mixture

Flour Mixture 2

Wet Ingredients

Batter

Egg Whites

Egg Whites 1

Egg Whites 3

Stiff Peaks

Mixing Egg Whites into Batter

Making Waffles

Waffle

* Not bad for my 1st one though a little deformed on the side – still tasted good regardless of this ;P

Waffle 2

* 2nd attempt – much better! look at the lovely golden markings on it ;P

Pandan Waffles

Pandan Waffles 3

Pandan Waffles 2

I was happy with the look of my pancakes as there was a lovely golden brown mark from the waffle molds which contrasted with the bright green of the pandan paste used in the mixture. The only thing I might need to adjust for next time is to add a bit more sweetener. I might try to use raw organic honey or agave nectar or even a bit of pure maple syrup to see what the taste is like. I can’t wait to use my pancake waffle pan again to make vegan buttermilk pancake waffles, matcha pancake waffles and much much more!

“You should eat a waffle! You can’t be sad if you eat a waffle!” 

Lauren Myracle

Enjoy the weekend everyone!

x

Jackie

 

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Filed under Asian, Breakfast, Dessert, Indonesian, Pancakes, Pandan, Recipes, Snacks, Waffles

JACKPOT bakes: Vegan Banana, Mango & Macadamia Muffins

Hi all!

Mangoes are in season at the moment as the weather is getting warmer and there is nothing better than eating mangoes on a hot and sunny day to quench your thirst and to satisfy your hunger when it’s too hot to eat anything else. When I was a kid, I loved to eat mangoes with my sister. We used to cut one mango and slice it up in two halves so that we both got half a piece of mango each. We would slice the mango horizontally then vertically to create a checkered effect on the mango and then turn them inside out so that we could easily eat the mango with the cut pieces formed. One mango though, was never enough for the both of us and as our parents used to always buy boxes of mangoes for our home, we would often go back for seconds or thirds when we were feeling slightly peckish. As a kid, I also loved mango sorbet and it would often be my choice of flavour when going to ice cream parlours and dessert places. I never really fancied creamy ice creams compared to my sister when I was young so mango sorbet was always my go to dessert when I wanted something light and refreshing. My dad would often get large scoops of ice-cream for himself and I often think that I inherited his sweet tooth from him over the years as I got older.

I wanted to bake a mango and macadamia muffin that was vegan and low in sugar and oil without any refined sugars or butter. I remember when I was going through my diet days and I was exercising a lot at the time,  I would always go to the local cafe in my area and buy a sugar-free muffin for my breakfast. It was always loaded with plenty of fruit and nuts to keep me full until lunch time. They made several combinations of flavours baked fresh in the early morning so I was always excited to see what flavour they would have each day. My most favourite however was a mango and macadamia muffin and from this, I knew that I wanted to replicate this muffin and the textures and flavours it exhibited.

I experimented by making two versions of vegan muffins. The first version I used a combination of flours: Natural Almond Meal, White Spelt Flour and Whole Wheat Spelt Flour and the second version I made with only White and Whole Wheat Spelt Flour.

I adapted my recipe from Joy the Baker (http://joythebaker.com/2011/07/vegan-mango-banana-bread/). I often read her blogs and she has some fantastic vegan dessert recipes to try out so when I saw this recipe of hers I knew that I wanted to try it out given I had mangoes on hand.

First Version: Vegan Spelt, Almond Meal, Banana, Mango & Macadamia Muffins

Ingredients:

  • 1 Cup almond meal
  • 1/2 Cup white spelt flour
  • 1/2 whole wheat spelt flour
  • 1 tsp of baking soda
  • 1 tbsp of cinnamon
  • 1 tsp of ginger
  • 1/2 tsp of salt
  • 2 medium bananas
  • 1/4 cup of soy milk
  • 1/4 cup of sweetener of your choice – agave nectar, pure maple syrup, honey (if you aren’t baking vegan)
  • 2 tsp of pure vanilla extract
  • 1 ripe mango diced
  • 1/2 cup of chopped raw macadamia nuts

Method:

  1. Preheat oven to 180 degrees Celsius
  2. Line a cupcake/muffin tray with muffin cups or if you don’t want to use this then lightly spray your cupcake/muffin tray with some oil spray then set aside
  3. Mash the bananas with a fork in a large mixing bowl then add in the milk, sweetener, vanilla extract and whisk to incorporate
  4. Sift in the flours, baking soda, cinnamon, ginger, salt. Using a wooden spoon, mix wet with dry until combined.
  5. Add in the diced mango and chopped macadamia nuts and mix until just combined.
  6. Use an ice cream scoop or a large spoon and drop in spoonfuls of your batter into the muffin cups or cupcake/muffin tray. Fill to about 3/4 full.
  7. Bake in the oven for approximately 25 minutes.
  8. Take the muffins out of the tray and let it cool on a cooling rack.
  9. Best eaten warm but can be frozen to eat later for breakfast.

JACKPOT’s Note: If making this recipe into a loaf, you will need to bake it in a loaf tin in the oven for approximately 50 minutes.

I liked the appearance of these muffins as they came out of the oven as you could see all the different textures from the nuts and fruit and the different flour combination. However when I ate this muffin I found it to be too moist perhaps from too much fruit added into the mixture and too much soymilk. Next time I will reduce the mango to 1/2 a cup of diced mango and I will use maybe only a few tbsps of the soy milk next time. Also, I could not taste the ginger in this recipe and since I like my desserts quite gingery, I will increase the amount of ginger. Whilst the flavours were there I think that next time I might just only use almond meal and see how that works instead.

Photos:

Second Version: Vegan Spelt Banana, Mango & Macadamia Muffins

Ingredients:

  • 1 Cup of white spelt flour
  • 1 Cup of whole wheat spelt flour
  • 1 tsp of baking soda
  • 1-1.5 tbs of cinnamon
  • 2 tsp of ginger
  • 1/2 tsp of salt
  • 2 medium bananas
  • < than 1/4 cup of melted coconut oil
  • 1/4 cup of coconut sugar
  • 2 tsp of pure vanilla extract
  • 1/2 cup of ripe mango diced
  • 1/2 cup of chopped raw macadamia nuts

Method:

  1. Preheat oven to 180 degrees Celsius
  2. Line a cupcake/muffin tray with muffin cups or if you don’t want to use this then lightly spray your cupcake/muffin tray with some oil spray then set aside
  3. Mash the bananas with a fork in a large mixing bowl then add in the melted coconut oil, coconut sugar, vanilla extract and whisk to incorporate
  4. Sift in the flours, baking soda, cinnamon, ginger, salt. Using a wooden spoon, mix wet with dry until combined.
  5. Add in the diced mango and chopped macadamia nuts and mix until just combined.
  6. Use an ice cream scoop or a large spoon and drop in spoonfuls of your batter into the muffin cups or cupcake/muffin tray. Fill to about 3/4 full.
  7. Bake in the oven for approximately 25 minutes.
  8. Take the muffins out of the tray and let it cool on a cooling rack.
  9. Best eaten warm but can be frozen to eat later for breakfast.

I really liked the second version I made over the first version. Whilst the muffin was a lot more dense from the whole wheat flour, I prefered the taste of it moreso. You still get the different layers of texture with the fruits and nuts and I could taste the ginger more in this version. I also liked the coconut sugar in this and using a small amount of coconut oil as well in this batch emphasised more of the coconut flavours which pair very well with mangoes. I found the batter very different to the first version however as it was quite dry and I wasn’t sure whether I needed to add some milk for more moisture but the muffins still remained quite moist from the bananas and mangoes once baked. I will definitely be making these again.

Photos:

Currently munching on one of the muffins now…I can’t resist ;p

“Tell me what you eat, and I will tell you who you are.”

Brillat-Savarin

x

Jackie

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Filed under Banana, Breakfast, Dessert, Fruit, Health Food, Healthy, Muffins, Muffins, Nuts, Recipes, Vegan, Vegetarian, Western