I’m very excited to introduce you to my first guest blogger, Kerrie Flanagan, director of The Northern Colorado Writers and freelance writer-extraordinaire. Kerrie has been a great sport when testing out some of my vegan creations. Some have been great, others not so much. She’ll even manage to smile when choking down one of the not-so-much ones. Thanks for being here, Kerrie!
Kerrie and I
I am thrilled to be the guest blogger today for my good friend and roof buddy (long, but fun story) April and take a break from working on my writers conference. When it comes to food, April and I agree on a few things; we both like to cook, we both want to provide healthy meals for our family and we both like to experiment in the kitchen. But when it comes to what we eat, we are on different sides of the fence. I am not a Vegan. I do eat meat (but I buy it from a local rancher and it is all free-range, grass-fed beef) and dairy. But I have the utmost respect for April and other Vegans. I love sampling her amazing food and trying some her recipes on my family.
So why am I here on the Epicurean Vegan? (besides the obvious, that I want to help my friend) it is because of my teenage daughter. Her acupuncturist wanted her to go on an elimination diet. So for 6 weeks, Delaney was to avoid wheat, dairy products and refined sugar. This was not an easy task, but we are on week 6 and she is doing great. One of the biggest things she missed was baked goods. The dairy part was no problem, the wheat; a little more of a challenge, but the sugar free part; nearly impossible. I am happy to say though, I found a recipe for muffins with oat flour and made a few adjustments (with April’s help) to substitute the dairy products. Delaney gave them a thumbs up.
INGREDIENTS:
1 cup oat flour
1 cup rolled oats
3 tsp baking powder
1 tsp baking soda
3 Tbs honey (or 1/2 cup sugar if you want them sweeter)
2 tsp lemon zest (or 1/2 tsp. lemon juice)
1 tsp egg replacer + 2 Tbl water (whisk together)
1/3 cup vegetable oil
3/4 cup Almond milk
1 cup blueberries (thawed frozen, or fresh)
DIRECTIONS:
Combine everything except the blueberries in a large mixing bowl and mix with a whisk. Don’t use a mixer, as it will chop up the rolled oats.
Cover the bowl and set it aside for 10 minutes to allow the batter to thicken. Once complete, fold in the blueberries with a spoon. Grease a muffin pan with baking spray or use paper baking cups and fill 2/3 full with batter.
Preheat oven to 400 degrees Fahrenheit and bake for 15-20 minutes until golden brown. Makes 12 muffins.
*These were a little crumbly straight out of the oven. Once they cooled they were fine. You might want to try increasing egg replacer a little bit.
