Ⓥ Vegan Kitchen: Apple Cinnamon Pulp Muffins! Ⓥ

I cannot believe how amazing these turned out! Another experiment using the leftover pulp from juicing, this timing using just apple pulp. Of course, you would need a juicer for this recipe, or else a friend who is willing to give you there fresh juice pulp. But if you don't have a juicer I highly recommend getting one anyway. ;)

These are sugar-free, gluten-free, flour-less, vegan (of course), and sooo good for you and absolutely delicious! Who knew you could get such a moist perfect little muffin that is oh-so good for you and free of the most common allergens! 

I think this is now my favorite muffin recipe! :) 

Apple Cinnamon Pulp Muffins:

1 medium Apple (cored and chopped into slightly smaller pieces)

1 ripe Banana

1 cup Dates

1 cup Apple Pulp (from a juicer)

2 tsp Cinnamon

1 tsp Vanilla Extract

1/2 cup Almond Butter

2 cups Oats

1/4 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Salt

Now there's a particular method that works better here for making this a perfect texture so bare with me, it sounds more tedious than it actually is ;)...

Preheat oven to 325°.

In a food processor, process the apple until "mushy." Add the Banana, process again. Add Dates (you guessed it!) process again--don't be scared if the dates make your food processor jump a bit ;). Add the Apple juice pulp and process again. 

Add the Almond Butter, Cinnamon, and Vanilla and process one more time until the mixture is pretty smooth. 

In a medium mixing bowl, combine the oats, salt, baking soda and powder. Stir in the other mixture until well-combined and you get a "batter" like consistency--just keep in mind that these are not regular muffins so the consistency will be different, they should hold together but still be quite moist. 

Lightly oil a muffin tray. Pour batter into tray and bake for approximately 18-20 minutes--until you can stick a toothpick in it and it comes out clean. 

Now OCD people may cringe but this made 11 muffins, one poor little spot was left alone. ;)

These are fabulous and I hope you enjoy them as much as me and my husband did! 

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Ⓥ Vegan Kitchen: Vegan French Toast! Ⓥ

Before I was Vegan, I used to love real french toast so I was super happy to have found this recipe as a replacement. I actually prefer this recipe way more than regular french-toast, it's simply perfect! 

This yummy recipe is based off of the lovely Vegan Cook book by Sarah Kramer "La Dolce Vegan!: Vegan Livin' Made Easy" which I highly encourage you all to pick up. Even if you're not vegan, the recipes are amazing and, who knows, it may encourage you to eat more vegan meals too ;)

This recipe is for 2-3 servings, 4-6 slices of bread.

This recipe is best with stale bread or if you lightly toast it before cooking. Make this gluten-free by using gluten-free bread. I used Food for Life's Brown Rice Bread and the recipe actually turned out way better than when I'd used other breads a couple years ago. Who knew? :)   

Vegan French Toast:

3/4 cup Soft Tofu. 

2 Tbsp Agave Nectar (or syrup sweetener of your choice)

3/4 tsp ground cinnamon

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup apple juice

1 tbsp oil

4-6 slices of bread

In a food processor or blender, blend the tofu, agave nectar, cinnamon, vanilla, salt, apple juice, and oil until super smooth. Pour the batter into a shallow bowl and dip the bread slices into the batter so that both sides are fully coated. Don't worry if there seems to be an excess of batter, just lather up those bread slices even if it looks kinda sloppy. Fry the bread in a hot non-stick or lightly oiled frying pan and cover. Let sit on medium heat until the underside has browned. Flip and repeat. 

(topped with homemade cinnamon "soygurt")

Enjoy! 

  

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