Energy Muffins with Cape Gooseberry Jam
Author: Rachel Carr
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 12
- 2 Tablespoons ground flax + 6 Tablespoons water
- 2 ripe bananas
- 3 Tablespoons coconut nectar or brown rice syrup
- 3 Tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup almond flour or almond meal
- ¾ cup oat flour
- 1 pint cape gooseberries
- ¼ cup cape gooseberry jam*
- 2 pints cape gooseberries, papery hulls removed
- 1 large mango, pitted and sliced
- 8 oz. coconut sugar*
- 1 teaspoon agar-agar (powdered)
- Preheat the oven to 350 degrees.
- Mix the flax meal and the water and allow to stand for 10 minutes.
- Mash the bananas until smooth.
- Mix the dry ingredients well and add the banana, flax/water mixture, coconut nectar or brown rice syrup, vanilla extract, and almond milk. Mix well.
- Spoon the mixture into muffin tray, filling halfway.
- Make a well and add i teaspoon of the gooseberry jam, or any other jam of your liking.
- Spoon a little more of the muffin batter on top till the muffin tray is ¾ full. Top it with ½ gooseberry.
- Bake 12-15 minutes at 350 F.
- Allow to cool thoroughly before removing from tray!
Recipe by Plant Craft at https://www.rachelcarr.com/gooseberry-almond-energy-muffins/
3.5.3208