My children love muffins, but usually when they have lots of fruity chunks or taste like cake. Sweet muffins are easy, but achieving a tasty savoury muffin that gets eaten in its entirety can be a challenge. These are made without dairy or eggs, are jam packed full of protein and iron rich vegetables and were gobbled in a flash.
My children made these with only a little assistance from me.
Preheat oven to 180 degrees Celsius or 160 fan-forced.
In a bowl combine:
2 1/2 cups mushrooms chopped
2/3 cup sundried tomatoes sliced
Cup of fresh spinach chopped
3 tbsp nutritional yeast
3 tbsp chia seeds soaked in 1 cup soy milk
1 1/2 cups extra soy milk
1/3 cup rice bran oil
Add 2 cups wholemeal self raising flour and stir until just combined.
Fill 12 hole muffin tray. Bake for about 12-15 minutes.
Serve with dairy free cream cheese (I use Tofutti brand). These freeze beautifully.
These are lovely, moist in the middle, crispy on the top, with little sweet surprises from the chocolate and pear. We made these after breakfast then headed to the creek to eat them and enjoy some quality outside play. What a wonderful morning!
Preheat oven to 180 degrees Celsius (160 fan forced)
In a large bowl combine until well combined:
3 very ripe bananas mashed
2 tbsp chia seeds soaked in 1 generous cup soy milk for 10 minutes
3 tbsp dark agave nectar
1/3 cup dairy free choc chips
1/3 cup rice bran oil
Mix in 2 cups of wholemeal self raising flour.
Spray oil 12 cup muffin tin and divide mixture evenly between the holes.
Slice a pear thickly. Trim slices to fit on top of muffin mixture. Gently place pear slices on top of mixture. Sprinkle with raw sugar.
Bake for about 15 minutes or until muffins spring back when lightly pressed.
Note: to transport warm from the oven, I tie them into a cotton napkin or clean tea towel.
There has been so many posts from various mummy bloggers and parenting authors starting off this year about how to be a better parent, managing challenging childhood behaviour, getting better sleep, maintaining routines for easy days, creative play to get through holidays, encouraging literacy, screen free time, making interesting meals etc.
I don’t have any long sentiments to share that can give anyone a road map to being a better parent, but I will share my number one parenting tool that always points me in the right direction.
I know it’s ridiculously simple, but whenever I see unrest in my children, I always, always find it in myself.
Whenever I spend time fixing myself or eliminating pressures from my life, I always see the change in my children. Maybe not instantly, but certainly within a few days.
I was speaking with my eldest the other day about how we must have gentle words and hands with her little sister, because babies learn what they see. It was such a simple statement.
So maybe next time I feel out of balance, I will pretend I’m looking in the mirror. I know what I want to see. I want to see the change I wish to see in our world.
Hope you have a beautiful week. xx
This lunch is easy and will be gobbled!
Home made baked beans in a wrap
Peach, spinach and chia smoothie
Baked Beans Recipe
2 cups of dried navy beans
3 425 gm cans of diced tomatoes
3 tbsp tomato ketchup
3 tsp liquid smoke
1 tsp each of dried oregano and parsley
1 tbsp Worcestershire sauce
2 tbsp Massell chicken stock powder
diced onion and garlic
frozen, chopped spinach
1. prepare beans. Soak in cold water for at least 8 hours. Boil beans in large soup pot for at least one hour, until cooked and soft in the middle but still hold shape. Top up with boiling water when required.
2. Drain beans and return to large pot.Add remaining ingredients and cook for a further 30 minutes or so.
3. This makes a large amount, so I keep some in the fridge and freeze a batch.
Excellent layered with dairy free sour cream (Tofutti brand I use), avocado pieces, chopped tomato and salsa.
Wraps as shown above
Served in little lunch containers.
Freezes beautifully for batch cooking.