raspberry quinoa muffins with an almond crumb (vegan)

30th April 2017

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This garden breathes beautifully of our time here……

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and deeply grateful for the gifts it has given……

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raspberry quinoa muffins with an almond crumb

Makes 10 muffins.

A recipe I make often based on this Plum Millet Cake, the sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the raspberries. These muffins are tender, fragrant and light. The maple syrup can be replaced with ½ cup brown sugar.

I made my own muffin liners by tearing up  12 x 12 cm square pieces of baking paper and pressing them down into the tray – if you grease the tin beforehand the liners behave nicely. If you don’t have a muffin tin, this recipe can also be made as a cake, may need to increase the baking time.

for the quinoa

¼ cup/50g quinoa

½ cup/125ml water

for the almond crumb

cup/30g flaked almonds

2 Tbsp brown sugar/coconut sugar

2 Tbsp maple syrup

for the cake

1½ cup/210g whole-spelt flour

1 Tbsp aluminium-free baking powder

¾ cup/220g maple syrup

 cup/65g mild-tasting olive/coconut oil

¼ cup/50g almond milk

1 Tbsp vanilla extract

zest of 1 lemon

¼ tsp fine rock salt

150g frozen/fresh raspberries

cook the quinoa

1.  Rinse and drain the quinoa, place in a pan, add water, and bring to a boil; then reduce heat to maintain a rapid simmer – simmer for 15 – 20 minutes, uncovered, until the water has evaporated. Turn off the heat; cover and let sit for 10 minutes, then measure out 1 cup/130g cooked quinoa – set aside.

2.  Preheat the oven to 180C/350F and fill a muffin tray with 10 liners.

prepare the almond crumb

3.  In a small bowl place the flaked almonds, sugar and maple syrup, stir to combine – set aside.

prepare the cake

4.  In a large bowl, whisk together the flour and baking powder; set aside.

5.  In a medium jug, whisk together the maple syrup, oil, almond milk, vanilla, lemon zest, salt and cooked quinoa.

6.  Make a well in the centre of the flour mixture and pour in the wet ingredients, and using a rubber spatula, stir until well combined, then gently fold in the raspberries – be careful not to over-mix.

7.  Scoop the batter into muffin cups, filling them all the way to the top using a spoon or an ice cream scoop.  Spoon a teaspoon of the almond crumb on top of each muffin.

8.  Bake for 30 – 35 minutes, until golden or a toothpick comes out clean. Take the muffins out of the tin and place them on a wire rack to cool.

Serve with a generous dollop of Greek yoghurt.

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Goodness shared by Stacey

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