Bright and Early Archives - Feast of Plants

Staffordshire Oatcakes (Vegan & GF)

Feast of Plants — Tue, 21 Feb 2023 15:48:08 +0000

See the recipe Dating back to the 19th century, Staffordshire oatcakes are the OG pancake. Not to be confused with Scottish oatcakes, these delicious little beauties use yeast as their leavening agent and are the perfect addition to your pancake day. While they used to be made very simply with just ground oats, yeast, and water, the recipe has changed gradually over the years to include milk and wheat flour to make them more tender , and less likely to break. This recipe is easy enough to adapt for our needs – all you need to do is swap out the dairy milk for your favourite plant based alternative. The flour was added for the stretch so I’ve instead added tapioca starch to make it gluten free without loosing any of that texture. What should I have with it? Traditionally, oatcakes are a savoury dish and will pair well with some cheese melted over the top in the final stage of cooking, as a wrap alternative, or even as an edible plate for your next fry up. Diehard fans may look down on sweet fillings but I also love treating oatcakes just like a regular pancake and serving them with lemon and sugar, or even a drizzle of maple syrup. Are oats gluten free? This is one of those questions where the answer can be a little complicated depending on why you need to know. Oats are gluten free however, there are two caveats to this. They are often processed and packaged in the same factory as other grains so are often subject to cross contamination. If you have a gluten allergy, make sure you buy oats that are certified gluten free to avoid this. If you have celiac disease then we hit the other snag – while oats are gluten free they do contain a protein called avenin. For a number of coeliacs this protein is similar enough to gluten that is can cause a reaction. If this is a problem for you, then I’m afraid these oatcakes won’t be for you. What do I do if I can’t find Oat flour? I know that oat flour isn’t the easiest ingredient to find (I use this one). However, there is a very easy and cheap alternative – just buy a bag of oats! Weigh out the same weight of oats, pour into a blender and grind until you get bored. You’ll be left with some homemade oat flour that’s perfect for oatcakes, even if it’s a little course. These predecessors to the classic pancake, and make a quick and tasty meal anytime!

The post Staffordshire Oatcakes (Vegan & GF) appeared first on Feast of Plants.

Vegan French Toast (Vegan & Gluten Free)

Feast of Plants — Thu, 11 Mar 2021 18:23:35 +0000

This Sunday is mother’s day in the UK and in that spirit, this recipe is ideal for breakfast in bed. With vanilla, cinnamon, and a touch of sweetness, this is the ultimate treat for any brunch. I like to make it with slices of a great gluten free sourdough but it works equally well with whatever bread you have to hand. Topped off with maple syrup or a tasty fruit compote and it’ll hit the spot. Want to make it even easier for kids to whip together so they can make your breakfast? Then just pop all the ingredients into the blender jug the night before and (with supervision!) they can take from there in the morning, no extra measuring needed. It makes the perfect thing to cook with your kids and you’ll have a tasty mother’s day too! Makes: Serves 2 (Generously) Ingredients 35g Gram Flour 280ml Water 115g Cashews 25g Sugar 1/2 Tbsp Vanilla Essence 1 tsp Cinnamon 1 Tbsp Nutritional Yeast Pinch of Nutmeg 4 -6 Thick Slices of your favourite gluten free bread Directions This couldn’t be easier, just put everything apart from the bread into your blender jug. If your blender isn’t too strong then use boiling water and leave everything soaking until the cashews are soft to the touch (about 30 minutes). Blend until a completely smooth, thick batter. Lightly grease a frying pan with a little oil and place onto a medium heat. Pour the batter into a wide, low dish and working quickly, well coat the bread in the batter. Fry each slice until golden brown on both sides, repeating until all the batter is used. Serve with maple syrup or your favourite fruit compote. Notes Allergy Notes; This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then skip the cashews and replace the water with a 50:50 mix of plant based milk and plant based cream.

The post Vegan French Toast (Vegan & Gluten Free) appeared first on Feast of Plants.

Kimchi Pancakes (Kimchi-Jeon) – Vegan & Gluten Free

Feast of Plants — Wed, 10 Feb 2021 16:00:53 +0000

I’ve got pancakes on the brain at the moment, not sweet pancakes but savoury. I’ve looked at chickpea pancakes (really tasty, full of protein and gluten free) and pancakes across the world from Dutch babies (tricky to make vegan and gluten free) to Japanese okonomiyaki (look out for that recipe next week!). It makes sense really, pancake day is next week and want you to have lots of options to choose from. I’m told kimchi pancakes are the solution to those odd bits of leftover kimchi but I struggle to believe that. Personally I’ve never had a problem getting rid of kimchi, it’s always been very happy in my stomach. However, kimchi pancakes are another tasty way to get this great food into your mouth. Cut into bitesize pieces with a pizza cutter along side a truly tasty dipping sauce, these are so easy to eat. Whip them up as a snack, serve as a side to a steaming bowl of congee, or serve as a tasty savoury breakfast – either way they won’t disappoint. Made to the traditional recipe, kimchi pancakes are naturally vegan provided you use vegan kimchi. The tricky bit here is making sure you keep the right texture while loosing the gluten. Now I’ve tried making this with a standard gluten free flour blend and I have to say, it doesn’t really work. After trying many different flour combinations I’ve settled on buckwheat flour with potato starch (not potato flour – potato starch and flour are very different beasts). The buckwheat allows for a tender pancake, while the potato starch crisps the pancake up perfectly. Makes: Serves 2 (or 4 as a side) Ingredients For the Pancakes: 70g Buckwheat Flour 95g Potato Starch 1/2 cup Kimchi 250ml Water* 3 tsp Sriracha 2 Spring Onions, sliced 2 Tbsp Toasted Sesame Seeds 1/4 tsp Salt For the Dipping Sauce: 60ml Soy Sauce Substitute (see allergy note below) 1/2 Tbsp Maple Syrup 1/2 Tbsp Rice Vinegar 1Tbsp Mirin 1 Tbsp Sesame Seeds 1 tsp Sriracha 2 Garlic Cloves, minced 1/2 tsp Minced Ginger 2 Tbsp Coriander Leaves, finely chopped Salt & pepper, to taste Directions If your kimchi is in large pieces then make sure to roughly chop into bitesize chunks before you start. I like to use a decent pair of kitchen scissors and a bowl as it’s neater than trying to use a chopping board. In a large bowl, whisk together the dry ingredients. Add in the kimchi, sriracha, water, and spring onions and mix to a smooth pancake batter. Heat your favourite frying pan over a medium heat with a dash of oil. Add enough batter to make a thin pancake – I use a 30 cm frying pan and this takes about half the batter. Sprinkle over sesame seeds and cook until browned on one side and the batter has set. Flip and continue to cook until evenly browned. Repeat until all the batter has been used. While the pancakes cook, make the dipping sauce. In a small bowl, mix together all the ingredients into a thick and clingy sauce. Taste and balance as needed, it should be slightly sweet, slightly sour and with a bit (but not too much) of a kick. When serving, I like to cut this into little squares with a pizza cutter. It looks great and makes it easy to eat with chopsticks. Tasty and easy to eat – yum! Notes * If you have some then use kimchi juice instead of the water. Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This is vegan as long as you make sure to pick up vegan Kimchi and naturally gluten free, and nut free. If sesame seeds are an allergen for you then just skip them – it’ll still be tasty!

The post Kimchi Pancakes (Kimchi-Jeon) – Vegan & Gluten Free appeared first on Feast of Plants.

Spanish Omelette (Vegan & Gluten Free)

Feast of Plants — Mon, 11 Jan 2021 14:00:58 +0000

Surprisingly enough, this is one of those recipes that doesn’t have to change much from the original to make it vegan. Chickpeas are a familiar staple in Spain and a well known traditional substitute for eggs which makes it easy for us. Traditionally filled with potatoes, this makes a filling breakfast for a crowd or a great light lunch with a side salad. I like to mix mine up with more than potatoes, sweet red peppers make a great addition too, along with red onion. It’s an incredibly easy dish to make and doesn’t need to be closely watched. If you’re into batch cooking then the vegetables can be easily cooked ahead of time leaving you only 15 minutes work cooking the omelette on the day. Light, filling and tasty with an eggy texture – without any eggs! Perfect for your next plant based brunch or lunch and totally versatile. Makes: Serves 4-6 Ingredients 700g Potatoes, sliced 1 Red Onion, halved then sliced 1 Red Pepper, thinly sliced 2 Garlic Cloves. roughly chopped 90g Chickpea Flour (aprox. 1 cup) 250ml Veggie Stock Pinch of Saffron 1/8 tsp Black Salt, optional (for a touch of eggy flavour) 1 tsp Rosemary Salt & Pepper to taste Directions As with most recipes, I like to get the prep out of the way before anything else so make sure all your veg are chopped and ready to go before starting – it’ll make everything easier. Place the potatoes into a pan of salted water and simmer until almost cooked, a fork should . The time will vary depending on your slices but normally this should take about 15 minutes. Drain once cooked, moving the potatoes gently so they don’t break. While the potatoes cook, place a large frying pan over a medium heat and add a few tablespoons of oil. When the oil is heated, throw in the onions and peppers. Cook, stirring frequently, until the onions have softened before adding in the garlic and sautéing well for a few moments. Add in the almost cooked potato slices and gently stir before turning the heat down to medium- low. Cook, stirring rarely and very gently, until the onions are golden brown and the potatoes are cooked and starting to colour. In a large bowl, whisk together the chickpea flour, stock, saffron, rosemary, and black salt (if using) until smooth and lump free. Pour in the cooked vegetables and gently stir through. In the same pan you cooked the vegetables, add another tablespoon of oil and place back onto a medium heat. Tip your mix into the pan , making sure everything is evenly spread out. Cook until the base is browned and the top is just set. This normally takes about 10 minutes. Here comes the tricky bit. Loosen the omelette around the edges then flip onto a large plate (seriously – I normally place the plate over the top of the pan and flip while holding very tightly). Slide the omelette back into the pan and cook until golden and cooked all the way through, about 5 minutes. Turn out onto a large plate or cutting board and slice into wedges. This can be served hot or cold. Leftovers keep well if stored in an airtight box in the fridge for up to a week. Notes You can use almost anything as the omelette filling so feel free to personalise this and make it your own. Feel like mushrooms? Go for it! Want a touch of tomato? Sounds tasty! Have a handful of spinach that needs eating? Throw it in! Allergy Notes; This recipe is naturally vegan, gluten free, nut free and soy free! Let me know if you encounter any issues and I can suggest substitutions.

The post Spanish Omelette (Vegan & Gluten Free) appeared first on Feast of Plants.

Winter Baked Oats (Vegan, Gluten Free, NF)

Feast of Plants — Wed, 11 Nov 2020 15:30:14 +0000

I’m a big fan of Jack Monroe (don’t know who she is? What are you doing here?! Go HERE and be inspired!) so when I craved a sweet breakfast this morning I reached for her recipe for baked oats. We almost never have pears in the house so instead I’ve done my own version of this tasty breakfast. Using odds and ends you can get a healthy, tasty breakfast that requires very little thought first thing in the morning – I don’t know about you but that’s perfect for me. Enjoy! Makes: Serves 3-4 Ingredients 3 Small Apples, diced small 1/3 cup Frozen Berries 2 Tbsp Sultanas 1 tsp Mixed Spice 90g Oats 350g Plant Based Milk 1 Tbsp Golden Syrup (plus more for serving) 1/4 cup Crunchy Peanut Butter Directions Preheat your oven to 180 degrees (170 fan/350 F). Gradually mix together the mix and peanut butter till completely combined. Stir through the rest of the ingredients. Pour into a medium roasting tray or oven proof bowl. Bake in an oven for 30 -45 minutes depending on how thick you like your oats. Less cooking time will give you a creamy, porridge while cooking for the fully time will give you a crisp top. Serve hot, with a drizzle of syrup and even a splash of milk if you want to loosen your oats a little. Notes It’s taken me a long time to be able to stomach sultanas and raisins so it you’re not a fan feel free to skip. Allergy Notes; This recipe is vegan, gluten free provided you confirm your oats haven’t been contaminated, and nut free provided you use a plant based milk that fits with your allergy needs.

The post Winter Baked Oats (Vegan, Gluten Free, NF) appeared first on Feast of Plants.

Korean Pancakes (Pajeon) – Vegan, GF, NF

Feast of Plants — Wed, 04 Nov 2020 16:00:10 +0000

Korean style pancakes are my go to meal when I need to empty the fridge. Just before we go shopping, its ideal for using up the last of the vegetables. The batter is a tasty vehicle for all those veggies that need eating. It makes for a filling breakfast or an ideal side dish for your next dinner. The key ingredient to a pajeon is spring onions but if you don’t have them, feel free to make an inauthentic version with red or white onions. The batter forms a crisp, pancake with fluffy insides. It’s incredibly easy to make and was just as easy to adapt the traditional recipe to make a gluten free and vegan version. In this pancake’s home country, it’s not unusual to find a special pancake mix for sale in stores to make for the perfectly crispy pajeon. This mix was my inspiration to the changes I’ve made to the recipe from the traditional version. Mine is an interpretation that for me, makes this an easy, go to recipe. Pair it with a spicy dipping sauce an you won’t be disappointed. Makes: Serves 4 Ingredients For the Pancake Batter: 180g White Rice Flour 3 Tbsp Cornstarch 375ml Water 1/4 tsp Sugar 1 tsp Vegan Fish Sauce 1 Chia Egg 1/2 tsp Garlic Granules 1/2 tsp Onion Granules 1/2 tsp Chilli Flakes Salt & Pepper to taste Suggested Veggies (overall volume should be 2 cups): Spring Onions Carrots Courgette Peppers For the Dipping Sauce: 80ml Soy Sauce Substitute (See Allergy note below) 3 Tbsp Rice Wine Vinegar 1/2 tsp Chilli Flakes 1/2 tbsp Maple Syrup 1 tbsp Toasted Sesame Seed Oil (optional) 1 Garlic Clove, minced Directions Mix together the dipping sauce in a small bowl. Put to one side to allow the flavours to meld together. Cut your choice of vegetables into thin strips and put to a side while you prepare the batter. Whisk together the dry ingredients of the batter before slowly whisking in the wet. This should make a slightly thick batter. Fold through the sliced vegetables. Place a frying pan on a medium to high heat with about 2 tablespoons of oil. When the oil is hot and starting to shimmer, pour in about half the mix. Using a spatula, make sure all the veg is at least partially submerged in the batter. When the pancake is golden brown on the bottom and the vegetables are slightly charred, carefully flip and cook on the other side. Drizzle a few drops of oil around the edges of the pancake and leave to cook till golden brown. Transfer to a plate and repeat with the remaining batter. Cut your pancakes into pieces and serve with the dipping sauce. Notes I’ve done a variety of versions of this – you can make 1 extra large pancake in a large frying pan (though flipping that was tricky). I’ve also made small pancakes in a small frying pan. Have fun with this! Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. The sesame seed oil is completely optional so if this is an allergen for you then leave out. With this change the recipe is vegan, gluten free and can be nut free.

The post Korean Pancakes (Pajeon) – Vegan, GF, NF appeared first on Feast of Plants.

Savory Chickpea Waffles (Vegan, GF, NF)

Feast of Plants — Wed, 21 Oct 2020 14:05:52 +0000

I’ve been looking for a new, interesting base for brunch. My first choice is to start my day with something savoury, not sweet. So while pancakes, waffles with syrup, and muffins are all good, they’re not my first choice. Instead, I’ve taken the idea of waffles and come up with a great savoury version. These savoury waffles are crisp on the outside, fluffy on the inside and full of flavour. Using chickpea flour as a base means these are packed full of protein but still vegan and gluten free. The additional flavours make a tasty savoury waffle and a great base for your next meal. Pile on top some coleslaw and cauliflower winge, drizzled with sauce. Pair with your next tasty curry – or even use for a sandwich. Enjoy! Makes: Serves 4-6 Ingredients 200g Chickpea Flour 80g Gluten Free Flour* 1/2 tsp Salt 350 – 500ml Water 2 Tbsp Oil 1/4 cup Fresh Coriander, finely diced 1 Small Red Chilli, diced 1 tsp Grated Ginger 2 1/2 tsp Baking Powder Directions In a large bowl mix together all the dry ingredients apart from the baking powder. Gradually mix in the water, a quarter cup at a time, until it forms a thin batter. I find it easier to use an immersion blender as the coriander leaves tend to get stuck in a whisk. Allow the batter to rest for at least 15 minutes (or up to overnight) so the chickpea flour can absorb the water. The batter will thicken while resting. When ready to use, whisk in the baking powder and more water if the batter is too thick, aiming for a consistency of double cream. Preheat your waffle maker to medium high heat. Once heated, spray with cooking oil and ladle in about half a cup of batter. Cook according to your maker’s instructions, or until the waffles are a golden brown and crisp on the outside. Remove and repeat with the rest of the batter. The waffles can be made ahead of time and reheated in the toaster or served immediately with your favourite toppings. Notes * If your flour blend doesn’t include xantham gum then a dash may help here. Allergy Notes; These waffles are vegan, gluten free, nut free and soy free. If you have any issues with this recipe, let me know and I can suggest substitutions.

The post Savory Chickpea Waffles (Vegan, GF, NF) appeared first on Feast of Plants.

Leftover Rice Pancakes (Vegan, GF, NF, SF)

Feast of Plants — Fri, 25 Sep 2020 14:00:26 +0000

Today’s recipes is a lot less work than our last! I always make more rice than we need for one meal. Having extra rice stored in the freezer makes it so easy to whip up dinner when you’re not feeling up to cooking and there’s just so much you can do with it. Whether that’s as simple as just reheating what you have, or turning it into a whole new thing, rice has the flexibility that makes it a staple in our house. Whipping your rice into pancakes takes very little time. So they make the perfect breakfast, quick snack, or light lunch. The pancakes come out with delightfully crisp and toasty edges and tender insides. You can choose what flavours to go with this depending on what you’re having with them. Going for a Mexican feel? then use black beans instead of peas and add cumin and oregano. Going for Italian? Then go for similar flavours as a risotto and think herbs and some tomatoes. I’ve gone for asian flavours here – if you’ve been reading the blog for a while you know that’s my go to – but feel free to personalise it to match what you’re looking for! Makes: Serves 2 Ingredients 2 Cups Rice, Cooked 4 Spring Onions, chopped 1/4 cup Chickpea Flour 1 Tbsp cornstarch 2 Tbsp Frozen Peas 1 Chia Egg 1 Tbsp Rice Vinegar 1 tsp Soy Sauce Substitute (see allergy note below) 1 Small Chilli, finely diced 1/2 Tbsp Furikake Seasoning (optional)* Salt to taste Directions Place the rice, soy sauce substitute, onions, peas and flours. Mix well with a fork or your hand, breaking down the rice a little. Now add the rest of the ingredients and stir to ensure everything is well combined. If you have time, cover and place in the fridge for 10 minutes to marinate. Place a few tablespoons of oil in a frying pan over a medium heat. When the pan is hot, add about a quarter cup of rice batter into the pan and press down with your spatula to make a pancake. Leave to brown, only turning once golden brown. Don’t touch or move the pancake before browned as they can be a little fragile before fully cooked. The pancake is ready once both sides are golden brown and toasty. Repeat with the batter until all cooked, adding oil as needed – they won’t cook evenly in a dry pan. I like to serve with dipping sauce. Notes *There is a wide range of seasoning available, make sure yours is both vegan and allergy friendly. I make my own (it’s great if you want something to do with leftover nori) but if it’s not your thing, or you just can’t find any, it’s ok to skip. Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This recipe is vegan, gluten free, nut free and soy free

The post Leftover Rice Pancakes (Vegan, GF, NF, SF) appeared first on Feast of Plants.

Johnny Cakes (Vegan & Gluten Free)

Feast of Plants — Wed, 19 Aug 2020 12:00:13 +0000

Johnny Cakes, or hoecakes as they are also known, are an Incredibly simple dish from North American. Essentially a pancake made from cornmeal, the very simplest recipies are simply cornmeal and water mixed together before frying in a pan. Modern recipes often use a mix of flour and cornmeal as well as tenderisers like milk. Often they’re treated just like pancakes and served with syrup and butter in some American Diners. To me, these corn pancakes feel more savoury than sweet. So I’ve thrown together my own version which is definitely savoury and pairs really well with your next vegan English breakfast. Described as a cross between a normal pancake and a potato scone by Kenny, they really very easy to make with very forgiving recipe. I paired mine with some vegan sausages, mashed avocado and a sprinkle of furikake seasoning (I know, its become a bit of an obsession of mine). If you want to go lighter than why not serve them with some sauteed mushroom and roasted tomatoes? If you want to go all out then why not put them on the plate with your next vegan full English – mushrooms, tomatoes, a chickpea scramble, baked beans, maybe even a vegan sausage or rasher of bacon, all sitting pretty next to a few johnny cakes. The breakfast of champions! Makes: Serves 4 Ingredients 60g Cornmeal 60g Gluten Free Flour 2 1/2 tsp Baking Powder 1 tsp Salt 125ml Plant based milk 2 tsp Cider Vinegar 3 Tbsp Oil 350ml Boiling Water Pepper to taste 1/2 cup Frozen Sweetcorn Directions Start by mixing together the almond milk and vinegar, let them sit together for around 10 minutes if you can to allow the proteins to break down and make vegan buttermilk. If you have time to let the sweetcorn defrost then go ahead but I admit that normally I just don’t remember, the Johnny cakes will just take slightly longer to cook. In a medium bowl, whisk together the dry ingredients. Add the boiling water and mix well. Now slowly pour in the rest of the wet ingredients and mix well, you should get a batter with a texture similar to thick paint. Remember to season with plenty of fresh ground pepper before folding in the sweetcorn. Place a large frying pan on a medium to high heat and add a touch of oil. When the pan is hot and the oil has started to shimmer, spoon about a quarter cup of batter into the pan. Cook, flipping halfway, until deep, golden brown on both sides. Repeat until all the batter has been cooked, adding more oil as needed. See – simple! An easy, tasty accompaniment to your next breakfast that even I can handle when half a asleep. Notes Allergy Notes; This is vegan, gluten free, soy free and nut free (as long as you use a nut safe milk like oat milk). Let me know if you encounter any allergy issues with this recipe and I’ll recommend some substitutes.

The post Johnny Cakes (Vegan & Gluten Free) appeared first on Feast of Plants.

Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free)

Feast of Plants — Fri, 07 Aug 2020 12:00:26 +0000

I cannibalised my go to banana bread recipe for these muffins and it was totally worth it. I’ve never had a particularly strong sweet tooth but there are some days when I wake up and want something sweet to start my day. Complicated baking just isn’t an option first thing in the morning for me, I’m not a morning person so complex tasks really aren’t advised. I am however, perfectly capable of throwing a pile of ingredients into the mixer, then into the oven with very little fuss. By the time I’ve finished in my shower and woken up a little, delicious smells will be wafting from the kitchen. I know this isn’t the healthiest breakfast choice but they’ve got oats in them, that means they’ve got to be healthy right? Technically, the crunch topping is entirely optional. The muffins will still be tasty if you decide against it but I’d strongly suggest you don’t skip it. The contrasting texture this adds is really quite tasty and it doesn’t take long to prepare. Believe me, if I can do it first thing in the morning, you can do it anytime! Enjoy it and let me know what you think! Makes: 12 Muffins Ingredients For the Muffin: 300g Mashed Ripe Bananas (roughly 3 bananas) 100ml Rapeseed Oil (Canola Oil for our american visitors) 3 Tbsp Plant Based Milk 250g Brown Sugar 120g Sorghum Flour* 60g Tapioca Starch 1 Tbsp Oat Bran 1 Tbsp Baking Powder 1/2 tsp Baking Soda 3/4 tsp Xanthan Gum 1/2 tsp Salt 2 tsp Vanilla Extract 1 Tbsp Ground Cinnamon 1/2 tsp Nutmeg 1/2 tsp Ground Ginger 3 Small Apples, Peeled & Diced Flour for dusting For the Cinnamon Crunch Topping: 5 Tbsp Gluten Free Flour 1 Tbsp Rolled Oats 1/2 Tbsp Cinnamon 3 Tbsp Brown Sugar 30g Vegan Butter Directions Preheat your oven to 200C (180C fan/400F). Prepare a muffin tin with liners and set to one side – with no eggs and only chemical leaveners in this recipe you need to be ready to get this into the oven as quickly as possible. To make the crumb topping, rub all the ingredients together till well mixed and you have lots of little lumps. Put to one side. Place all the muffin ingredients together in a bowl and beat until only just combined. Liberally toss your diced apples with flour. When completed coated, lightly fold into the muffin mix. Scoop the muffin mix into your prepared tin, making sure each liner is no more than half full. Finally top each muffin with the crunch topping, making sure to distribute evenly between each one. Place into the oven and bake between 45 to 30 minutes, or until a toothpick inserted into the centre comes out with no more than a few crumbs attached. Remove from the oven and transfer to a wire rack to cool. Enjoy! Notes This an incredibly easy recipe. If your bananas are ripe enough you can use the mixer the mash them, just put them in the bowl and allow to beaters to beat the bananas into submission. *This is one of the flours I always have to hand as it’s a key part of the Gluten Free Flour mix I make. If you don’t have any you can substitute brown rice flour. In a pinch you can also try taking out both the sorghum flour and the tapioca starch and substituting 180g of a store bought gluten free flour mix. It won’t give you the same texture but it’ll do in a pinch. Allergy Notes; This recipe is very allergy friendly as it’s gluten free, vegan, nut free, and soy free.

The post Banana and Apple Muffins with Crunchy Cinnamon Top (Vegan & Gluten Free) appeared first on Feast of Plants.