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I have been MIA for so long that I have nothing in my drafts to post and I have no clue where to start or end. But when I saw that Vegan Mofo is going to be in November this year, I signed up right away (now.. don’t ask me what I was smoking when I did that, with no post on the blog for almost 20 days I must be crazy to sign up for something where I have to post at least once every 2 days). I thought I could get into the groove of keeping the blog...


Servings

12 muffins

Total time

20 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • 1 cup soy milk
  • 1 tbsp (1.25l) fish stock (Ground Flaxseeds)
  • (1.25l) fish stock
  • (1.25l) fish stock (nectar (or Pure Maple Syrup))
  • (1.25l) fish stock
  • 1 cups whole wheat pastry flour ((Or All-Purpose flour))
  • (1.25l) fish stock (/)
  • 1 cups quinoa (Cooked (I used a combo of white & red ))
  • 1 tsps baking powder
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock (Chopped (or dried apricots or currants))


Method

  1. Preheat oven to 350°F and lightly grease a non-stick 12 cup muffin tin.
  2. In a medium size bowl, whisk together soy milk and ground flaxseed. Allow to rest for 1 minute, then whisk in oil, agave nectar and vanilla.
  3. In a large mixing bowl, sift together flour, almond meal, baking soda, baking powder, salt and spices.
  4. Add the wet ingredients to dry ingredients and mix until just incorporated. Gently fold in cooked quinoa and raisins and mix until lump free.
  5. Pour into the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  6. View the recipe instructions at Cook's Hideout

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