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.
Healthy finger food is essential in our house of little hands. I made this recipe as a special treat for my cherubs. These raw bliss balls taste like carrot cake, with fresh carrot and warming spices, but without the sugar, butter and nuts.
1 1/2 cups rolled oats
1 1/2 cups dates
2 heaped tsp mixed spice
2 heaped tsp ground cinnamon
2 tsp vanilla extract
2 tbsp agave nectar (can omit)
water for preferred consistency
Blend in food processor for several minutes, gradually adding the water after ingredients are finely combined until mixture forms a thick, coarse paste. Roll with wet hands into balls. Refrigerate until set (at least an hour).
Note: I love spices but you can reduce if you would like less intensity.
Optional- these freeze really well. You can also roll them in coconut or sesame seeds. I freeze them individually for my daughters’ play school lunch in the Decor branded dip containers. It works brilliantly.