To say that I had baking indecision yesterday would be an understatement! Whenever I am time-crunched and baking for someone special, my mind just draws a blank and nothing seems right.
I looked over my recipes page for a quick + easy recipe that was calling my name…
Snickerdoodles? Too Christmas-y.
Pumpkin Gingerbread with Buttercream? Too much time.
No Bake Date Squares? Too hippy. (joking…well kinda, LOL)
Chilled Double Chocolate Torte? Too rich for afternoon.
Pumpkin Pie Brownie Cupcakes? Too Thanksgiving-y.
Too indecisive.
So I let Eric choose!
He has this uncanny ability to simplify things that I like to complicate. Eric thought about it for a mere millisecond and then said quite definitively, ‘Carrot Muffins.’
That wasn’t a question.
My eyes lit up like a Christmas tree.
…and then I remembered how much I hate grating carrots. Whenever I grate carrots I always seem to nearly grate my finger off. It’s a dangerous tool!
Somehow, I sweet talked Eric into grating the carrots for me and I kept all my fingers intact. It was a win-win situation.
[print_this]
Vegan Carrot Spice Muffins
Adapted from FFVK.
Yield: 12 muffins
Dry:
- 1 & 3/4 cup whole-grain Kamut flour (or white whole wheat flour)*see note
- 1/4 cup natural sugar
- 1 tbsp ground flax seed
- 1 tsp baking powder
- 1 tsp baking soda *see note
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
Wet + Mix-ins:
- 1/3 cup + 2 tbsp pure maple syrup
- 1/3 cup unsweetened applesauce (oil replacer)
- 1/2 cup coconut milk (the cream on top from a full fat can) OR yogurt * see note below
- 1/4 cup + 3 tbsp water
- 1.5 tsp pure vanilla extract
- 1.5 cups grated carrots (about 3 small-medium carrots)
- 1/2 cup raisins, soaked in water and drained
- 1/3 cup chopped & toasted walnuts
Directions:
1. Toast the walnuts (optional) on a baking sheet for about 8 minutes at 300F. Remove and set aside. Preheat oven to 400F and line a muffin tin with liners.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.
Notes: 1) I love Kamut flour because it is a whole grain, but it bakes up light just like all-purpose flour. It also has a mild taste. The original recipe used white whole wheat flour. 2) Next time I would reduce the baking soda to 3/4 tsp as I could detect the baking soda taste every so slightly. 3) The original recipe used soy yogurt. I used coconut milk (the cream from the top of can, not the watery liquid) and it worked well, resulting in a very moist muffin. However, the batter was VERY thick when mixing!
[/print_this]
As I mentioned above, the original recipe by Susan called for Soy Yogurt, but since I don’t buy soy yogurt often, I thought that the cream from the top of a coconut milk can would work. It resulted in a super moist muffin and I was really happy with the outcome. I do think the cream made the batter extra thick though, which is why I had to add 3 tbsp more water. You can use yogurt if you wish…whatever floats your boat!
The muffins are quite easy to make- especially if you can find someone to grate for you! ;)
After about 18 minutes in the oven, they were perfect!
Modifications I made to the original recipe are as follows:
1) I used stone-ground Kamut flour. I love Kamut flour because it bakes up just like all-purpose…light and fluffy! It is not as dense as spelt flour, but is still high in protein.
2) I used maple syrup instead of agave nectar and I added 2 tbsp more maple syrup because it is not as sweet as agave.
3) I used coconut cream as a sub for soy yogurt. It resulted in a very flavourful and moist muffin!
4) My batter was very thick as a result of the cream, so I added 3 tbsp more water.
5) I added 1/3 cup chopped and toasted walnuts for a great crunch and healthy fats.
6) I used 1/2 cup soaked raisins. I soaked them in a bowl of water for about 15 minutes, drained, and then added them in. This results in plump raisins!
Despite all these changes, they turned out FANTASTIC!!
Everyone enjoyed them as a light afternoon snack. Eric and I loved them so much, I made another batch last night for the work week.
This morning, I enjoyed a bowl of Carrot Cake vegan Overnight Oats. I have tried making carrot cake VOO before and I wasn’t impressed with the taste, but I finally got this bowl right!
[print_this]
Carrot Cake Vegan Overnight Oats
Ingredients:
- 1/3 cup rolled oats
- 1.5 tbsp chia seeds
- 1/2 tsp cinnamon
- 1 cup non-dairy milk
- 1 small carrot, finely grated (yield: about 1/2 cup)
- 1 tbsp pure maple syrup
- 1/2 Carrot Spice Muffin, crumbled over top
- Sweetened & shredded coconut, sprinkled over top
Directions:
1. Before bed, in a small bowl, whisk together the oats, chia seeds, cinnamon, milk, and maple syrup. Place in fridge overnight.
2. In the AM: Crumble 1/2 a muffin on top and sprinkle with coconut. Add more milk as desired and serve cold.
[/print_this]
A-M-A-Z-I-N-G.
Thanks for your kind words about my Grandpa yesterday. For those of you who missed it, my Grandpa was diagnosed with Leukemia at the end of 2010. He has been undergoing chemo treatments to help fight the cancer and send it into remission. As you can imagine, he has good days and tough days, but he is a fighter. The doctor is hopeful that he will be in remission by the end of the year if things go well.
My Grandpa, Diane, and I yesterday:
My Grandpa is such an inspiration to me. He remains VERY positive, upbeat, active, and lively despite his illness. He is an active church member, always spending time with his family, and he continues to enjoy physical work at their cottage as the weather gets warmer.
They tapped a bunch of maple trees last weekend at their cottage and were boiling down some maple syrup when we arrived yesterday!!
I had no idea that the sap is CLEAR like water when it comes out of the maple tree. Only when boiled down does it turn into a beautiful dark amber colour.
Grandpa was talking about the past few months and he said a couple things that I will never forget.
‘When I was really sick with pneumonia at the beginning of January, everything blacked out for a while and I had this vivid dream. There were people walking down this road with candles in their hand, all going in the same direction. I heard a voice that said to me, “You can chose to die or you can chose to live…the choice is up to you.” and then I saw my Granddaughter and she said to me, “Papa, don’t go.” and I chose to live.’
Then he said with great pride, ‘I’m still LIVING!’
Yes, he is. :)
That is wonderful about your grandpa’s attitude. I can see how much of an inspiration he is to you. :-)
And those carrot cake muffins look so good!!
Beautiful post made me tear up at work.
Awww, way to make me cry on a Monday morning. I believe with all my heart that what you grandpa saw was heaven. And so are those muffins. I have a grater attachment for my Kitchenaid. Seriously, Ang…you NEEEEED it!
I have one but I can’t put the damn thing together…I convinced myself Im MISSING a part…hahaha!!!!!
wow, beautiful story your grandpa shared. thanks for sharing it with us!
“Somehow, I sweet talked Eric into grating the carrots for me and I kept all my fingers intact.” Love it! I always try to get Brian to do my grating… he’s so much faster ;)
“They tapped a bunch of maple trees last weekend at their cottage and were boiling down some maple syrup when we arrived yesterday!!” – That is SO COOL. Do you get to get your hands on any of that family made syrup ??
It wasnt ready yet! Boooo ;)
these sound so delicious!!!!! a healthy alternative to the regular muffin! yum!
Not going to lie…there are tears…that may or may not have welled up in my eyes.
<3
your grandpa is amazing :) and i cant find kamut flour anywhere! ah!
I totally teared up reading that quote from your Grandpa — what a special man!
I love the muffins Angela — and I also almost grate my finger off when I grate carrots! It is a dangerous job for sure.
Not only do those muffins look amazing (I’ll be making some for sure) I love the reason you made them :+) Grandpas are the best.
Those look like the perfect little treat. Your grandfather is a lucky guy :) with such an amazing attitude.
That is such a sweet story. I’m glad your grandpa is getting better!
Those muffins are pure genius!
Holy smokes those muffins look amazing. I may have to revert to the FFV recipe because of what I have on hand, but I need to make them later!
im sure it work work out many ways!
I hate grating carrots too! Thats what husbands are for :)
Glad your day was great!!! Hope this one is too!!
That quote from your grandpa made my eyes water. What an inspirational and strong man! He really proves we all have a choice in how we react to situations. Thank you so much for sharing!
One of my favorite desserts growing up was a lemon merique cake and I always used to zest the lemon so that my mother would make it! Sounds like y’all have a great partnership worked out!
Your grandpa seems like an amazing strong person ! Those muffins look amazing im sure he loved them :)
Great to know about ur grandpa. its really inspiring to live with positivity in crisis…Great muffins… !
The power of positivity is so inspiring when it comes from someone who is fighting a battle. Good luck to your grandpa—what a wonderful dream!
Today’s recipes look awesome ~ I wonder if I could get my hubby to do the carrot grating?!
I’m glad your grandfather is so strong and has such a positive out look. He really is inspirational.
Having you baking him sweet treats surely helps!