Vegan Spelt Gingerbread Muffins
These muffins are sure to please! The large quantity of ginger in them gives them a nice bite. You can buy sucanat at health food stores and most regular grocery stores are starting to carry it in the natural section. Sucanat is a dark less refined sugar that still maintains many nutritional benefits of the sugar cane. Because of this, it smells like molasses and is perfect in gingerbread. Don’t let the long list of ingredients be intimidating. These muffins are simple and quick to make!
2/3 cup rice milk (or another non dairy milk of your choice)
2 tsp organic apple cider vinegar
4 tbsp ground flax seeds
2 ½ cups organic spelt flour (or mix of spelt and whole wheat)
4 tsp baking powder
2 tbsp ground ginger
1 ½ tsp cinnamon
¼ tsp ground cloves
¼ tsp sea salt
½ cup sunflower oil
1 cup plus 4 tbsp unsweetened apple sauce
¾ cup sucanat
2 tsp vanilla
Vigorously whisk the rice milk, cider vinegar and ground flax seeds together in a bowl and set aside. This will curdle the milk and help with the muffins rising.
Mix the flour, baking powder, ginger, cinnamon, cloves and salt together in a bowl. Add the sunflower oil, applesauce, sucanat, vanilla and the milk mixture. Mix together until moist, being careful not to over mix.
Place in greased or paper lined muffin cups, approximately ½ – ¾ full. Makes about 20 muffins.
Bake at 350 degrees for about 20 minutes.
Author Bio: Sherri Downing is a homeschooling mother of two children. She enjoys writing about holistic parenting and the wealth of knowledge she has learned on her parenting journey. She has a passion for creativity and works part time at a music and performing arts studio in the Greater Toronto area. You can contact Sherri at sherri@ecoerth.com
