{Recipe} Raspberry and Pecan Muffins; Almond and Date Slice

I am posting 2 recipes today.

My sister is visiting at the moment and we have had an enjoyable weekend – lots of laughs and yummy food.

Raspberry and Pecan Muffins: 

 ***

Almond and Date Slice (no bake):

***

A couple of friends visited me recently -while Mat and the kids were away – and I wanted to serve something sweet for morning tea. I decided on muffins – quick to prepare, and suitable for freezing.

I scoured my pantry and fridge for muffin ingredients. I found raspberries and blueberries in the freezer. We had a good range of raw nuts.  Ultimately, I decided that pecans would complement raspberries. So, I whipped these up.

They were delicious, served with chai tea. One of my (non-vegan) friends ate two. That’s a good sign, right? I froze the rest for my children’s lunch boxes.

I made them again this weekend while my sister was visiting. They turned out beautifully. We enjoyed them with Kahlua soy lattes (Oh yum!).

Raspberry and Pecan Muffins

Quantity- A baker’s dozen (13)

You will need:

2 cups wholemeal flour

1/3 cup raw sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

12 pecan halves, chopped

1 cup + 1 tbsp non-dairy milk (I used unsweetened almond milk)

2 tbsp pure maple syrup (or rice syrup)

3 tbsp sunflower oil

1 tsp fresh lemon juice

1 tsp vanilla extract

3/4 cup raspberries (fresh or frozen), chopped

13 pecan halves (for decoration)

Method:

Pre-heat oven to 180 deg C/350 F.

If using frozen raspberries, remove from the freezer. Set aside.

Combine all dry ingredients, including chopped pecans, in a large mixing bowl. Mix well.

Combine all liquid ingredients in a small mixing bowl. Whisk ingredients with a fork.

Add wet ingredients to mixing bowl containing the dry ingredients. Mix with a spatula until ingredients are incorporated. Add raspberries, and fold in to the mixture with spatula:

Scoop batter into silicone baking cups. Place a pecan on top of each muffin:

Bake in oven for 12 mins, or until an inserted skewer comes out clean. Allow muffins to cool for 10 mins before removing from baking cups. Serve with chai tea or soy lattes, or your favourite beverage:

***

Here is my Little Baker (and yes, that is a Raspberry Disaster on the floor!):

***

During the weekend, my mum prepared a slice that she adapted from a non-vegan recipe.

Almond and Date Slice (no-bake)

You will need:

200g of vegan plain biscuits (eg. Digestive biscuits)

500g date paste, store bought or home made

1/2 cup vegan margarine

1/2 cup flaked almonds

1/2 tsp cardamon

1 tsp cinnamon

Method:

Process biscuits in food processor until they form crumbs.

In a large saucepan, melt margarine, add date paste and stir.

Add almonds and spices, mix well.

Add crushed biscuits, mix well.

Spread mixture into a 9 x 11 inch baking dish. Place in fridge for approximately 30 mins.

Sprinkle a light coating of icing sugar over the top (optional).

Cut into diamond or square shapes.

Delicious on its own or…

We served ours with vanilla soy ice cream and slices of fresh strawberry:

Each Monday, I feature a delicious vegan recipe – one that is enjoyed by my own family. I hope your family enjoys it too.

Ally