Fall is just around the corner and the time of year when I love baking most of all, well before the holiday season. How about you?
I hit the www for some inspiration and found 20 Easy, Vegan Recipes to Inspire You & Your Family, from guess who, One Green Planet.
No, I am not going to list them all here. But there is one in particular that got my attention. It just so happens to be the first one up on OGP’s list. I just made them and wow.
Yes they’re gluten-free but it doesn’t matter whether or not you need that, it doesn’t impact the flavour one iota. Promise.
Bonus? Who doesn’t love a one bowl recipe?
The creator of this recipe Jessica DeMarra says they are borderline cupcakes. They are luscious enough to be!
One Bowl Gluten-Free Chocolate Cherry Muffins (Vegan)
- 2 tablespoons flax seed meal + 5 tablespoons warm water
- 1 cup unsweetened applesauce
- ¼ cup melted coconut oil
- ½ cup dark brown sugar
- ¼ teaspoon fine grain sea salt
- 1 ½ teaspoons baking soda
- ¼ cup + 1 tablespoon unsweetened almond milk, divided
- 1 1/3 cups gluten free baking flour
- ½ cup unsweetened cocoa powder, measured and then sifted
- 1/3 cup unsweetened shredded coconut + more for garnish
- 10-12 fresh or frozen dark cherries, cut in half
- Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
- In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
- Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
- Serve by itself or with a generous dollop of raspberry jam.
- Store at room temperate in an airtight container or freeze for up to one month.
About Jessica DeMarra
Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.
This is why. One Green Planet reports that, while thousands of people evacuated from Hurricane Florence, millions of animals drowned on factory farms, including at least 1.7 million chickens trapped inside cramped, squalid cages. Read more »