It felt indulgent and a little bit naughty having cake with jam and cream for breakfast!
But when it’s this healthy — you don’t need to feel guilty!
Cake – eggs, carrot, apple, sultanas and a little wholemeal spelt flour, nuts and seeds. – That’s it.
Jam – chia seeds and berries. That’s it.
Cream – cashews and vanilla. That’s it.
You never have to feel guilty about indulging with these naturally sweet, wholesome muffins.
Carrot, apple and sultana MUFFINSHere’s what you need:
1 grated carrot
1 roughly grated apple (skin on)
1/4 c sultanas
¼ cup olive oil
¼ cup honey
1 orange – freshly squeezed
1 tsp vanilla
3/4 c wholemeal spelt flour
1/4 c almond meal
2 tsp baking powder
1/4 c walnuts
For the crumble:
1/4 c rolled oats
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
2 Tbs butter or coconut oil
2 tsp honey
Here’s what you do:
Pop the oven on at 180 degrees.
Combine all the ingredients for the muffins
Rub the crumble ingredients together with your fingers
Spoon the muffin mixture into muffin tray
Sprinkle over the crumble mixture
Bake for 30-40 minutes
The Chia Jam takes no time at all. I make a pot and leave it in the fridge through the week to dollop on everything! On porridge, on seedy bread, with cake, on pancakes, … the list goes on!
Simmer 1 cup of mixed berries in a saucepan with 1 Tbs of chia seed. – Add a squeeze of lemon. When it’s all mushy and soft take off the heat and pour into a little jar. – Keep in the fridge!
The cashew cream is delicious. I’m always amazed by how creamy it turns out!
Soak 1 cup of cashews in water for a couple of hours or overnight. Pop into a blender or bullet blender with a tsp of vanilla and wizz until smooth. If you like your cream a little sweeter, add one date.
You can have this in the fridge for a few days too.
If you make these goodies, they will serve you well for days. I freeze my muffins and then I know I have a stash of goodies in the freezer. It’s worth taking the time and making sure you have good food on hand for yourself!