Blackberry Mulled Wine
 
Recipe Type: Warm beverage
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6 glasses of mulled wine
 
Ingredients

• 250ml of plum nectar or any stone fruit nectar.
• 300ml of apple juice
• 8 cloves
• 4 cinnamon sticks 
• 350 grams frozen or fresh organic blackberries. 
• 750ml Red wine, preferably a merlot. 

Instructions
 
In a medium saucepan, combine plum nectar, apple juice, cloves, cinnamon sticks and blackberries. Bring to a slow boil and then simmer for 15 minutes. This is the true opportunity for the wine to be 'mulled'. It will bring out the warmth of the cloves and cinnamon and further concentrate the sweetness of the fruit. 

You can prepare this in the morning and allow the flavours to deepen and intensify until you are ready to serve. Your home will also benefit by smelling of cinnamon and fruit for the day :)

You can strain out the cloves and cinnamon at this point if you want a smoother drinking experience. Some like to remove the berries as well but I love the marinated fruit and often serve this with teaspoons so my guests can scoop them out and enjoy. 

Add your bottle of red wine, I think Merlot is best as it usually has a richness of stone fruit flavours and depths that suit the mulled wine ideal. Bring to a low-boil, which should take about five minutes and then serve. You don't want to boil off the alcohol content! 

Then it's time to garnish ready to show off on Instagram your fabulous creation! You could serve it with a cinnamon and sugar rim, or cinnamon stick garnish, or even thin slice fruit and then use a cookie cutter to create a shape: star, heart or even a tiny ginger-man! 

Then sit back with your loved ones, and enjoy one of the most delicious mulled wines I've ever tasted!

If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,

Penelope

​Vegan Banana and Pecan Muffins with a Cardamom Spice Sugar topping
 
Recipe Type: Vegan Muffin
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12 Muffins
 
Ingredients

• 2 cups of spelt flour (or all purpose flour)
• 1 cup of sugar
• 1 teaspoon baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of Himalayan salt
• 2 tablespoon of ginger powder
• 2 teaspoons of cinnamon
• 1 teaspoon of nutmeg
• 1 cup of pecans, chopped
• 2 teaspoons of apple cider vinegar
• 1 tablespoon of Vanilla extract
• 1/3 cup of coconut oil, liquid form
• 1/3 cup of mylk (coconut, soy, etc).
• 3-4 bananas, mashed.

 
Topping: 1/3 cup of sugar and 2 tablespoons of cardamom, mixed.
 
Instructions
 
Pre-heat the oven to 180 degrees and line your muffin pan
 
In a large mixing bowl, combine dry muffin ingredients; flour sugar, baking powder, baking soda, salt, ginger, cinnamon nutmeg, and pecans. Mix well.
In a different medium size mixing bowl, whisk together all of the wet cupcake ingredients; apple cider vinegar, vanilla extract, coconut oil, mylk, then after whisked add bananas.
 
Pour the dry muffin ingredients into the wet, and mix together. Be careful not to overmix the batter.
 
Taste test time – are you happy? This is your chance to ensure the flavours are delicious to you but note the spices will mellow while baking, especially ginger.
 
Fill your muffin liners about 3/4 full with the batter, then top with the cardamom sugar. Bake for 18-20 minutes. Insert a toothpick into the middle and if it comes out clean, then we’re ready to enjoy.
 
Eat warm from the oven with your favorite cup of tea or a fabulous coffee.
 
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
 
Love and light,

Penelope