I decided to make a couple meals yesterday late afternoon and all went well until the last part of preparing dinner when I thought it would be fun to stick my finger next to the blade of my immersion blender and turn it on. I’ll spare you the details but lets just say it was not one of my finer moments and by far the worst damage to one of my fingers to date. So typing takes twice as long, cooking is nothing short of difficult, and buttoning my pants caused some serious pain, but on the bright side at least it was my left hand pointer finger and not my right! And none of my food was ruined due to the ridiculous amounts of gushing blood. For this I am very thankful!
If you remember last summer I purchased Veganomicon, a wonderful user friendly cookbook. I haven’t looked at it for the past few months and decided to get re-inspired and make some Quinoa Almond Muffins. I’m working my way towards making some homemade bread and figured this was a good start. I am not much of a recipe follower so I made two batches, the first mainly following the recipe and the second not measuring the ingredients and adding in a little extra flare. Here’s the recipe according to me : )
- 1 c unsweetened almond milk
- 1 tbsp ground flax seed
- 1/4 c canola oil
- 1/4 c agave nectar
- 1 1/4 c spelt flour
- 1/4 c almond meal
- 1 1/2 tsp baking powder
- 1/2 t salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 1/4 c cooked quinoa
- 1/2 c finely chopped dried apricots
the extra flare:
- almond extract
- orange or lemon zest
1. Preheat the oven to 350° and line cupcake tin with cupcake holders.
2. In a medium sized bowl, whisk together the almond milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave, and vanilla. Also add in almond extract and zest if desired.
3. In a separate large bowl, sift together flour, almond meal, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
4. Pour into muffin tin and bake for 20-22 minutes until a cake tester inserted into the center of a muffin comes out clean.
My verdict was these were delicious both ways. I think even next time I’ll add in some pepitas, toasted millet, and maybe even some grated carrot.