  I adore pecans, the silky texture and subtle taste … it is the perfect nut. I was seeing a beautiful friend who has just been blessed with her third child, and I thought I’d take some children friendly muffins across as a way of saying CONGRATULATIONS! And these Double chocolate and pecan muffins were a hit! We ate them warm out of the oven, with a licorice and peppermint tea and we were both very happy … and her children were very lucky that we left some for them!  Vegan Double Chocolate and Pecan Muffins Recipe Type: Vegan muffin Prep time: 15 mins Cook time: 20 mins Total time: 34 mins Serves: 12 muffins Ingredients
Instructions Preheat oven to 180C and line muffin tray. I like to line the muffin tray with bright colours to bring some vibrancy to the chocolate muffin. In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, baking soda, cinnamon and salt. Then add the chopped chocolate and pecans, and mix all thoroughly together. In a separate bowl, combine the wet ingredients: chia egg, mylk, coconut oil, vinegar, and vanilla. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. Don’t over mix though. Fill your muffin liners about 3/4 full with the batter, and bake for 20 minutes. Insert a toothpick into the middle and if it comes out clean, then you’re about to have the best morning, afternoon or snack attack! After 2-3 minutes, transfer to a wire rack to cool and then eat warm; and if you feel like sharing … share. If this bounty is all for you, then revel in these beautiful double chocolate and pecan muffins! 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    Ginger is a wonderful spice, both for flavor and for the many healing properties it possesses. It can aid digestion, alleviating indigestion and even help with flatulence. It’s fantastic for nausea and morning sickness and motion sickness. During hurricane season, when I worked on the cruise ship, I used to take ginger tablets and never get sea sick – I converted all my team members and it was our saving grace! It can ease headaches and sore throats and help if you have a cold or flu. There are so many reasons to increase ginger in our diets, and you’ll find many more ginger inspired dishes on my blog! This is one of my favorite muffin recipes, and it’s so perfect in the autumn or winter months when you want something to warm you up from the inside out. I was inspired by Chef Chloe’s pumpkin spice cupcakes, but wanted to highlight the ginger aspect and turn it into a healthier muffin option!  Vegan Ginger and Pumpkin Spice Muffins Recipe Type: Vegan Muffin Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 12 Muffins Ingredients
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 crystalised ginger. Mix well. In a different medium size mixing bowl, whisk together all of the wet cupcake ingredients; chia egg, apple cider vinegar, vaniall extract, coconut oil, mylk, and pumpkin puree. Pour the dry muffin ingredients into the wet, and mix together. Be careful not to overmix the batter. Taste test time – are you happy? The ginger will be stronger here, and mellow out when baked. If you’re ginger crazy, you can add a little more, or if you love another spice you can increase the potency. This is about what you find delicious, so feel free to add cardamom, cloves, or more nutmeg or cinnamon here. Fill your muffin liners about 3/4 full with the batter, and bake for 20 minutes. Insert a toothpick into the middle and if it comes out clean, then we’re good to rock and roll. 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   My favorite cookie has to be the snickerdoodle, it’s a cinnamon donut turned into a cookie and amazing. This recipe is adapted from Nigella Lawson’s recipe in her phenomenal book ‘How To Be a Domestic Goddess’. And Nigella, I’m trying! The key is definitely the creaming stage of the vegan shortening and sugar stage! I love, love, love these cookies and the simplicity of the nutmeg flavor inside the cookie that compliments the cinnamon sugar on the outside, with the right amount of sweetness is divine. I hope you enjoy this as much as I do! .  Vegan Snickerdoodle Cookies Recipe Type: Vegan Cookie or biscuit Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 24-32 cookies Ingredients
Instructions Preheat oven to 180C and line two trays with baking paper. In a large bowl, cream the vegan shortening with the 1/3 cup sugar until light in texture and pale in color, then beat in the chia egg, vanilla and liquid coconut. An electric beater is best if possible as vegan shortening can be quite hard. In a separate bowl, combine the flour, nutmeg, baking powder, and salt. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed. In a small bowl, mix the sugar and cinnamon - this will be your cinnamon sugar outer layer of the cookie. With your fingers, separate pieces of the dough into walnut sized segments, and roll them into smooth balls. Then roll each ball in the cinnamon-sugar mixture, it should stick on the outside like it’s a cinnamon sugar donut (if the sugar isn’t sticking, add another tablespoon of liquid coconut). Arrange on your prepared baking sheets. Bake for 15 minutes, this is essential, I’ve accidently overcooked them and had to thrown out a batch. So put an alarm on! Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool. Eat warm from the oven with your favorite cup of tea or coffee. These keep for a few days, but are best warm from the oven. 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  |
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November 2017
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