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Applesauce Muffins from The New Enlightened Eating cookbook

1 cup applesauce

1/2 cup almond milk 

1/3 cup maple syrup

3 tablespoons sunflower oil or extra virgin olive oil (I used melted coconut oil)

2 tablespoons ground flaxseeds (I didn’t have this)

2 cups spelt flour or whole wheat flour (I used a combination)

2 tablespoons grated lemon zest

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon 

1 cup raisins (I used cranberries & also threw in some chopped pecans)

Preheat oven to 375 degrees. Oil 12-cup muffin tin. Put the applesauce, milk, maple syrup, oil, and flaxseeds in a bowl and mix well. Put the flour, zest, baking soda, salt, and cinnamon in a bowl and mix well. Pour the applesauce mixture into the flour mixture and stir to combine, using as few strokes as possible. Add the raisins (and nuts) and stir gently until evenly distributed. Spoon the batter into the muffin tin. Bake for 20 to 25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes before removing them from the tin. 

Another new favorite cookbook is An Everlasting Meal by Tamar Adler.

I LOVE THIS BOOK! It’s not really a cookbook but a book about cooking with some concrete recipes thrown in. If you like cooking and try to be an experimental cook and can work outside of a recipe I HIGHLY recommend this book.

Here is a recipe from the book that I tried last night with day-old brown rice. It was AMAZING:

Rice Pudding

2 cups yesterday’s rice

2 cups coconut milk (I used light)

1 cup heavy cream (I used unsweetened, plain almond milk; she says you can simply use coconut milk again)

1/4 cup plus scant 1/8 cup raw sugar OR 1/4 cup white sugar (I used white and will probably use only 1/8 cup next time; may also try maple syrup next time)

1/2 cup raisins (I used golden raisins)

1 teaspoon vanilla (I used mexican vanilla = YUM)

1/2 teaspoon cinnamon


Combine all ingredients in a small pot. Let it heat until just under a boil. As soon as you see the first bubbles, lower it to a quiet simmer. Cook it with the intention of the rice absorbing everything. After about 50 minutes, it should be very pudding-y, with a tiny bit of swim left to it. Hot, medium, or cold, this is good. 


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