Welcome back! For a lot of us, it’s back to school this morning and that means the usual stress of filling lunchboxes.
At Fruitful Day, we’re all about finding ways to make healthy delicious AND convenient. Besides delivering you boxes of the most delicious fresh fruit, we also share lots of healthy recipes with you crafted by our resident nutritionist, Michelle. If you haven’t heard of Michelle before, you can read more about her here.
Today’s recipe is VEGAN apricot and apple muffins. Generally, eggs are used for binding and structural support in a recipe as well as adding moisture and richness, however, there are several ways you can replace eggs to make a recipe vegan:
To replace one egg:
- Flax – Add 1 tbsp of ground flax to 3 tbsp hot water and combine to form a gel.
- Chia – Add 1 tbsp of ground chia to 3 tbsp hot water and combine to form a gel.
- ¼ cup applesauce – peel, core and quarter apples. Bake them for 15 – 20 minutes at 180 degrees C or until very soft. Place in a blender while still hot and puree into applesauce.
- ¼ cup mashed banana.
However, the replacement you choose will depend on what you’re making!
- Flax and chia are better when you need strong binding agents
- Applesauce, on the other hand, adds a lot of moisture and flavor to a recipe – perfect for something like muffins!
With that, we wish you a wonderful start to the week and happy baking!
Apricot & Apple Muffins (makes 10 – 12 muffins)
- 1 ½ cups of oat flour
- ¼ cup flax meal
- 2 tbsp coconut flour
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp clove, allspice and nutmeg
- 1 tbsp chopped fresh ginger
- 2 tbsp chopped dried apricots from the Fruitful Day Box
- ¾ cup of applesauce made with apples from the Fruitful Day Box
- ½ cup maple syrup/honey
- 1 tbsp apple cider vinegar
- 1 tsp vanilla powder
- Preheat oven to 160 degrees Celsius
- In a large bowl, mix all dry ingredients; oat flour, flax meal, coconut flour, baking powder, cinnamon, spices, vanilla powder and chopped dried apricots.
- Blend applesauce with maple syrup, apple cider vinegar and fresh ginger.
- Fold dry ingredients into the wet ingredients and pour into a silicon muffin tray or into a lined muffin tray.
- Bake for 20 – 30 minutes or until a skewer poked into the centre comes out clean.
- Allow to cool and then serve with coconut yoghurt, cream cheese or butter.
*Note on ingredients – you don’t need to buy oat flour or flax meal. You can buy oats and flax seeds, then put them in a blender to grind into a flour consistency.
If your kids are anything like ours, they’re always asking for muffins, but it’s not easy choosing a healthy recipe that they’ll still like.
Today’s apricot muffins are made with almond and coconut flour making them far more nutritious, but without compromising on taste. Win for mom and dad, win for the kids!
Instead of muffins, you could also bake this as a sweet loaf and enjoy with butter and jam in the morning. Either way, we’re sure you’re going to love it!
(makes 9 small muffins)
45 minutes (including baking time)
INGREDIENTS for the muffins
- ½ cup ghee
- 2 ¼ cups almond flour
- ½ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs 1 tsp vanilla extract
- 4 apricots from the Fruitful Day box.
- Preheat over to 180 degrees C.
- Melt ghee in a saucepan or in the microwave and set aside.
- Slice or chop apricots and set aside.
- In one bowl, whisk together the dry ingredients; almond flour, coconut sugar, baking soda and salt.
- In another bowl, mix wet ingredients; melted ghee, eggs and vanilla.
- Add the mixtures together along with the sliced apricot and combine until a dough forms.
- Grease or line your muffin tray.
- Bake for 22 – 25 minutes or until a toothpick inserted comes out clean.
7 days, 7 recipes!
It’s the middle of the summer and we totally get how difficult it is to be stuck inside for most if not ALL of the day. However, it’s the perfect time of year to practice your cooking skills so for the next 7 days we’re going to share a recipe every day with you that is both HEALTHY and DELICIOUS.
First up is a homemade granola bar! Most supermarket granola bars contain sugar, corn syrup, wheat or canola oil and by making it yourself you know exactly what is going inside. These apricot and orange granola bars are perfect to take to work or if your kids don’t have nut allergies, they can be a great afternoon snack before anyone gets hangry.
As an aside, we have just discovered the most delicious apricots from Uzbekistan. You have to try them out! Available in our discovery box here.
Apricot & Orange Granola Bar
(makes one square tray of 20cm x 20cm)
INGREDIENTS for the crust
- 100g walnuts from the Fruitful Day Box
- 120g gluten free oats
- 100g apricots from the Fruitful Day Box
- 50g pumpkin/sunflower seeds from the Fruitful Day Box
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Zest of one orange from the Fruitful Day Box
- 90g peanut butter
- 50g honey
- 30g cacao butter/coconut oil/grass fed butter
- Preheat oven to 160°C
- Roughly chop walnuts
- Finely chop apricots
- Add all dry ingredients to a bowl; walnuts, oats, apricots, seeds, spices and salt.
- Add wet ingredients; orange zest, peanut butter, honey and oil.
- Combine until this mixture forms a dough.
- Press mixture down into a lined baking tray and bake at 160°C for 20 – 30 minutes or until browned.
- Remove from oven and allow to cool.