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18
Dec
Dec
Today’s Santa’s babe Christmas inspired recipe of Spiced Gingerbread Vegan Muffins is brought to us by danistrailcooking
Hello my friends! Since it is so cold outside I thought it was time to experiment in my kitchen. I recently tried Santa’s Babe Pepperkake Rooibos Tea and fell in love with it! I figured that I could use it in one of my favourite, fast recipes.
The wonderful flavour of rooibos, cinnamon, vanilla and cardamom make everything taste warm and wintery! Especially in my muffin recipe it tastes really great!
I hope you’ll enjoy it as much as I did !
Makes 12 Muffins
INGREDIENTS:
- 4 medium sized, ripe Bananas (350g)
- 75g raw cane sugar
- 2 tablespoons maple syrup
- 120g spelt flour (or other)
- 120g whole grain spelt flour (or other)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 50ml almond milk
- 50g chopped walnuts
- 100ml water
- 50ml orange juice
- 2 teabags of Pepperkake (spiced gingerbread) rooibos tea
Topping:
- chickpea water from 1 bowl of chickpeas
- around 350g powdered sugar
- 2 teabags of Pepperkake (spiced gingerbread) rooibos tea
INSTRUCTIONS:
1. Boil up the 100ml water with the 50ml orange juice and put two teabags inside. Boil the liquid down to around 3 tablespoons.
2. Preheat the oven to 175 celsius and line the muffin tray.
3. Mash the bananas and wisk them with the sugar and the maple syrup.
4. Put the dry ingredients in a bowl and combine them with the wet ingredients.
5. Put the chopped walnuts into the dough and put it into the muffin tray and bake it in the oven for around 15 minutes.
Topping
6. Beat the chickpea water until stiff and gradually add the powdered sugar.
7. Fill the mass into a piping bag and pipe it onto the muffins.
8. Cut 2 teabags open and sprinkle the tea ontop of the muffins.
9. Enjoy!
Spiced Gingerbread Vegan Muffins article written by and all photos are copyright of danistrailcooking
Website: danistrailcooking.blogspot.no
