You are currently browsing the tag archive for the ‘allspice’ tag.
I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins. I also made them gluten-free. These are just a touch sweet and spongy moist.
“WET” INGREDIENTS:
15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses
DRY INGREDIENTS:
1/2 C EACH: quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove
ASSEMBLY:
Process the wet ingredients in a food processor or blender until smooth. Stir the wet and dry ingredients together. Portion in muffin liners and bake at 350 degrees for 23 minutes. Makes 18.
(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)
This recipe is so simple. It only takes about 20 minutes from start to finish, but it will stock your freezer with the pucker-up goodness of cranberries for the entire fall/winter season. This makes a tangy sauce that is just a little bit sweet. If you need it sweeter, just double the amount of sugar. Taste it when it’s almost done. Don’t burn yourself!
In a large saucepan on medium heat, combine:
15 oz rinsed cranberries
14 oz can crushed pineapple
1/4 C evaporated cane juice (vegan sugar)
1/4 t allspice
It will be ready once all the berries burst. About 15 minutes.
Portion the sauce in 1/2 cup jars and freeze. That’s it!
Freeheel Vegan 