{Vegan MoFo} Muffins, More Chips and a Freaky Friday

Today’s MoFo theme is Freaky Friday. The idea is to trade with a fellow blogger for the day. I haven’t organised a trade for today, so I am going with the next best option: highlighting a few vegan and gluten-free recipes from fellow bloggers.

During my search for a gluten-free muffin recipe, I headed to Somer’s blog, Vedged Out. I knew she wouldn’t let me down!

I am a confident vegan baker, but I am a very novice gluten-free, vegan baker.

glutenfree1

I followed the gluten-free directions for Somer’s oil-free banana muffins. I used Orgran’s gluten-free all-purpose plain flour rather than the blend Somer recommends. Importantly, I added a 1/4 cup of semi-sweet non-dairy chocolate chips to the batter. I suggest you do the same. 🙂

The recipe is available here.

The muffins didn’t rise as much as the gluten-loaded muffins that I usually bake, and the texture was different to wheat and spelt muffins (obviously!). But, they were tasty and incredibly moreish. My kids enjoyed them, and I will definitely bake them again.

***

From tempeh chips to polenta chips….

Lemon and thyme-infused polenta chips from Nat at Appetite Affliction, to be precise.

polenta1

Rather than refrigerate the polenta for 8 hours prior to cutting, I ‘set’ it in the freezer. It took 2 hours.

I used a generous pinch of dried chilli flakes instead of thyme. I pan-fried the chips on a non-stick fry pan smeared with olive oil.

I served the chips with our favourite dipping sauce of the moment: Davidson plum sweet chilli sauce. My daughter’s verdict: ‘These are soooo good’!

The recipe is available here.

***

Regular readers know that I am a big fan of smoothies. I recently made Sophie’s Almond carob coconut maca smoothie.

carob1

I did not have any homemade vanilla almond milk on hand. Instead, I increased the coconut water by half a cup, and added 1/3 of a cup of soaked raw almonds. It was delicious. And I didn’t share it with anyone!

The recipe is available at Sophie’s Foodie Files.

***

Savoury Crepes are scrumptious, and simple to prepare. They consist of chickpea flour, arrowroot flour, almond milk, parsley, pepper, and spring onions.

crepes1

These crepes, by Angela of Uberdish, made an appearance at my dad’s birthday party earlier this year. They team well with chilli beans or dips, like hommus.

The recipe is available here.

I hope you are having a freaky Friday!

Ally

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About Ally
Mamma. Vegan. I blog at Made of Stars.

7 Responses to {Vegan MoFo} Muffins, More Chips and a Freaky Friday

  1. Bonnie says:

    I like this interpretation of the freaky friday theme! And I’m bookmarking that polenta recipe – I don’t think I’ve ever tried it in chip form.

  2. Chilli = awesome substitution! Totally going to try that 🙂

    • Ally says:

      Oh it’s good! I was all out of thyme. The chilli and lemon combo is delicious. I might make more of these today, to snack on as I watch the election coverage. I’ll need something to cheer me up.
      🙂

  3. narf77 says:

    A stack of delicious recipes and a new Aussie vegan blog to follow…now THAT’S the way to start the weekend in a most promising way. Cheers Ally 🙂

  4. uberdish says:

    It was a freaky Friday! I’ve never made polenta chips, but have been thinking about it for some time now. Your great photos have me finally adding polenta to my shopping list. 🙂 Thank you for including my savoury crepes to your list of dishes. So happy your family enjoys them! Have a super weekend!

  5. Sophie33 says:

    Lovely post with different tasty recipes,… Thanks for my recipe & you changed a bit my ingredients & loved it too! yeahhhh! Those savoury pancakes look Amazing too & the banana oil free muffins from Somer are so tasty too, I know! 😃😃😃

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