Yes, I use my blog for professional references. Yes, I discuss personal material on my blog. Why? I’m me and there’s no denying it. I’ve struggled. I’ve had gains. I’m a three-dimensional person with stories to tell and with lessons to share from my experiences. This blog shows my
- critical thinking skills
- subject matter expertise on being vegan and gluten-free
Modified from The Holistic Ingredient
1/2 cup rum
1/4 tsp xanthan gum
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees Fahrenheit. Grease or paper a 12-cup muffin tin and set aside (I used a heart muffin and a mini donut pan).
In a blender or food processor, blitz the quinoa, nondairy milk, agave, rum, and chias. Add in the coconut oil and apple and pulse to combine.
In a small bowl, whisk together the almond meal, xanthan gum, leavening, and seasonings. Add the wet ingredients to the dry and mix well. Transfer to the prepared muffin tins. Bake for 25-30 minutes or until muffins spring back when touched in the centre and test clean with a toothpick. Let cool in the pan for 30 minutes before removing to a rack to cool completely.
Shinobi making his daily rounds–over and around your stuff!
I don’t like frozen yoghurt shops anymore; the glitz has worn off. This may have been a rare instance in which I got a flavour other than non-dairy fruit. I can make non-dairy fruit whip at home. I don’t go to the trouble of making chocolate or vanilla vice cream.
Chia pudding, a sip of Monster, and other stuff for breakfast a while back.