Spinach muffins

Vegan and gluten free muffins

Ingredients

270g gluten free self-raising flour

1 tbsp baking powder

Half tsp baking soda

Half tsp cinnamon

Pinch of salt

4 cups of spinach

100g caster sugar

50g brown sugar

120ml milk (I used rice milk)

60ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil, corn oil)

125ml Vegan yogurt

1 tsp cider vinegar

Method

  • Preheat oven to 180 degree celcuis.
  • Mix flour, baking powder, baking soda, cinnamon and salt together (dry mix)
  • In blender add spinach, sugar, milk, oil and yogurt together (wet mix).
  • Add wet mix to dry mix and cider vinegar and mix well.
  • Put into muffin cases and put into oven as quickly as possible.
  • Bake for 22/25 minutes.

Sweet potato and carrot cake

Sweet potato and carrot cake
Dairy free, soya free, egg free and gluten free

Ingredients
200g sweet potato
50g carrots
130g df butter/margarine
200g flour (I used gluten free flour)
1 tbsp golden syrup (optional)

  • Method
  • Boil sweet potato and carrot until very soft (you can do this in microwave). Teem vegetables and add butter/margarine and mash well.
  • Sieve flour and baking powder and add to vegetables. Add golden syrup and mix well.
  • Bake in oven at 180 degrees for 25/30 minutes.
  • Don’t over cook as it’ll go hard.

Sweet potato chocolate loaf

Sweet potato chocolate loaf

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter (alternatively vegan butter can be used)

170g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 160 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Any additional ingredients will added at this stage. Add a little water if it’s too dry.
  • Put in a loaf tin
  • Bake in oven for 45/50 minutes.

Alternatives

  • Add 1 tablespoon of golden syrup/maple syrup/honey.
  • Add 50g chopped nuts
  • Add a generous tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Add one grated apple/carrot
  • Replace the 50g cocoa with an extra 50g flour.

Sugar free Spinach muffins

Sugar free Spinach muffins

*** Dairy free, soya free, egg free and gluten free ***

Wet ingredients

1 tbsp milled flaxseed

3 tbsp hot water

1 avocado

1 apple (peeled and core removed)

Cup of Spinach

180ml/three quarters of a cup of milk (any milk will work)

100g dates

125m/half a cup flavourless oil (Sunflower oil, vegetable oil, rapeseed oil, corn oil)

Dry ingredients

225g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

Half tsp bicarbonate soda

Pinch of salt

1 tsp cinnamon

Method

  • Preheat oven to 160 degrees celcuis.
  • Add the water to the flaxseed and whisk with fork and set aside for 10 minutes.
  • Put at the wet ingredients into a blender and blend until smooth.
  • In a bowl, sieve all the dry ingredients together.
  • Add the wet ingredients to dry ingredients and fold in until fully mixed in.
  • Spoon into muffin cases.
  • Bake for 25 minutes.

These freeze well.

Great for a snack or putting into a lunchbox.

If you don’t have an avocado, you can swap with a banana

You can swap the apple for a carrot

Vegetables and avocado muffins

*** Dairy free, soya free, egg free, gluten free, nut free ***

Healthy snack or lunch option

Ingredients

1 ripe avocado

1 carrot – grated

½ courgette – grated

160ml/¾ cup milk (I used rice milk)

80ml/¼ cup flavourless oil (sunflower oil, rapeseed, vegetable oil)

125ml golden syrup (or maple syrup or honey)

225g/1 cup plain gluten free flour

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (not required if using wheat flour)

pinch of salt

Method

  • Preheat the oven to 180 degrees
  • Put the avocado, carrot and courgette into a blender and puree.
  • Add the milk, syrup and oil. This is your wet ingredients.
  • In another bowl mix all the other ingredients together. Dry ingredients
  • Add the wet ingredients to the dry ingredient and fully combine.
  • Put in muffins cases and bake for 20 minutes

These freeze well so handy for snacks and lunchboxes

Alternatives

  • Add 50g raisins
  • Add 50g oat flakes or Buckwheat flakes or quinoa flakes or millet flakes
  • Replace 30g of the flour with cocoa powder.
  • Add a handful of spinach to blender
  • Use a banana instead of the avocado
  • If not gluten free then use wholemeal instead.
  • Add 30g flaxseed

Spinach muffins

*** Spinach muffins ***
Dairy free, egg free and gluten free

Ingredients

270g self raising flour (I use Aldi self raising gf flour)
1 tbsp baking powder
1/2 tsp baking soda

1 tsp mixed spice
Pinch of salt
4 cups of well chopped spinach
2 tbsp grated carrot
2/3 cup of sugar
1/2 cup milk (any milk will work)
1/4 oil
180ml pureed apple
1 tsp apple cider or lemon juice

Method

  • Preheat oven to 200 degrees Celsius
  • Mix flour, baking powder, baking soda, mixed spice and salt together
  • Whisk spinach, carrot, sugar, milk, oil, Apple puree and cider/juice.
  • Add wet mix to dry mix and whisk well.
  • Bake for 20/25 minutes.

These freeze well so handy for lunch.

Pinwheels

Pinwheels
*** Dairy free, soya free, egg free ***

Gluten free  if made using gluten free ingredients.

Made using puff Pastry.

Most shop bought puff pastry is dairy free, soya free and egg free but always read ingredients.

** Pizza Pinwheels **

Tomato puree

Mixed herbs

Chopped ham

Dairy free cheese

Puff pastry

Preheat oven to 180 degrees Celsius.

Spread the tomato puree, sprinkle with mixed herbs on the pastry, sprinkled with chopped ham and grated cheese.

Roll tightly, cut into slices. Spread on baking tray and bake for 12/15 minutes.

** Pesto Pinwheels **

Puff Pastry
Dairy free/soya free pesto
Chopped ham
Grated cheese
Preheat oven to 180 degrees Celsius
Spread the pesto on the pastry, sprinkled with chopped ham and grated cheese.
Roll tightly, cut into slices. Spread on baking tray and bake for 12/15 minutes

 

**** Pinwheel fillings ****

Hidden veg sauce and violife mozzarella (pizza pinwheels)

Pesto

Pesto with chopped up chicken

Tomato passatta with mixed herbs and a little garlic

Tomato passatta with chopped up chicken

Broccoli and violife creamy

Spinach, sun-dried tomato and violife mozzarella

Bolognese (just puree standard homemade bolognese)

Chicken and violife creme fraiche with red pesto and cherry tomatoes

Mashed beans and sausage

Tuna, red onion and violife creamy

Peanut butter and banana

Peanut with grated apple

Sweet freedom choc shot (offered with a little bit of custard made with oatly or almond milk)

Strawberry fruit puree and choc shot

Apple fruit mash or grated with cinnamon

Most purees will work

 

Once you use gluten free pastry and gluten from ingredients then the pinwheels will be gluten free. One example of gluten free pasty is Jus Rol Puff Pastry.

 

 

 

 

Basic Savoury muffins

*** Basic muffin recipe***

Add any flavour
Dairy free, egg free and gluten free

*** can be made sugar free***

Ingredients

150g self raising flour
(If gluten free replace the flour with 150g of any gluten free plain flour
1/4 tsp xanthan gum, 2 tbsp baking powder, 1 tsp bicarbonate soda (baking soda))

1 pinch of salt
60g dairy free butter melted or 60ml oil
60g of any pureed vegetables or fruit
60ml milk (I use rice milk but any milk will work)
15ml lemon juice

15 ml maple/golden syrup (optional)
1 cup of grated carrot/parsnip (optional)

Method

  • Preheat oven to 180 degrees Celsius.
  • Mix all the dry ingredients together.
  • Mix the melted butter/milk/pouch/lemon juice and syrup together.
  • Add the liquid to the dry ingredients and mix well.
  • Fold in the grated carrot, don’t over mix.
  • Bake in the oven for 18/20 minutes, they didn’t colour but don’t over cook as they’ll go hard.

They freeze well so handy for lunch box.

Carrot and Courgette muffins

** Carrott and courgette muffins ***

Dairy free, soya free, egg free and gluten free

*** Sugar free ***

High in omega 3

Ingredients

5 oz self raising flour (I use Aldi self raising gluten free flour)

1oz milled flaxseed

A pinch of salt

1 teaspoon baking powder

1 teaspoon mixed spice

50 ml rapeseed oil

1 carrot (finely grated)

1 courgette (finely grated)

2 well ripe bananas

Method

  • Preheat oven to 180 degrees Celsius
  • Put all ingredients except bananas into a bowl and mix well.
  • Mash bananas into other ingredients and completely combine.
  • Put in bun cases.
  • Bake for 15/18 minutes.

Alternatives

  • If not gluten free, this recipe works well with half wholemeal flour/half white flour
  • Add a handful of well chopped spinach

Raspberry muffins

****Dairy free, soya free, egg free and gluten free ***

Really moist buns

** Ingredients **

50g raspberries

125ml golden syrup

80ml milk (any alternative milk)

60ml oil

125ml yogurt (I use koko yogurt)

180g self raising gluten free flour

1 tsp baking powder

** Method **

  • Preheat oven to 180 degrees Celsius
  • Whisk the golden syrup, milk, oil and yogurt together.
  • Add to the flour and baking powder.
  • Mix well.
  • Fold in the fruit.
  • Put in bun cases and bake for 12/15 minutes.

Alternatives
– Add 50g strawberries

– Add 50g blueberries

– Add 50g dairy free chocolate

– Add 50g grated carrot

– Add 50g grated apple

– Replace 50g of the flour with cocoa powder

Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
A common brand used is Lyle Golden Syrup.