I love baking….even when I did not love cooking as much as I do now. For this reason I always try my hardest to avoid baking unless I know someone else is going o enjoy it…because I’m weak to pastries of all kinds.
My friends really find it hard to believe that I can make dairy free breads, pastries of all kinds, but it’s truly possible. I’ll teach you how starting with this recipe:
2 1/4 cups spelt flour or whole wheat flour (insert whatever flour you have here)
1/4 cup coconut sugar (or your preferred sugar)
1 tsp. cinnamon
1/4 tsp. sea salt
1/4 tsp. ground ginger
1/4 tsp. all spice
1/2 tsp. baking soda
1/2 cup apple sauce
3/4 cup non dairy milk
1/3 cup maple syrup or honey
1 tsp. vanilla
Fruit of your choice (I put figs…you can do blueberries, dried cranberries or raisins)
Pre-heat the oven to 350*. Have a muffin pan with cupcake liners ready or simply use the muffin pan direct and spray with oil to coat them to ensure they do not stick to the pan.
Next, mix the flour, the spices and salt, baking powder. Sift the mix until well combined in a large bowl.
In a smaller bowl, mix the liquid ingredients; honey, applesauce, milk and vanilla extract. Mix it up.
Now mix up the wet mixture with the dry and combine. Next add the fruits (blueberry or figs or fruit of your choice). The batter will be thick. Spoon the mixture into the cupcake liners or directly to the muffin pan. Bake for about 25 minutes until when a toothpick is inserted in the center comes out clean.