Mushroom coffee with organic dried mango vegan buckwheat muffins. Here's a fun and trendy recipe if you enjoy coffee!
I thought I'd try something different yesterday. so mixed my favourite, vegan block, with xylitol, mushroom coffee, dried mango, linseed egg, oat milk, mixed spice, cream of tartar, bicarbonate of soda and a pinch of salt and apple cider vinegar. And this is what I got.
As this was completely made up as I went along, I believe the 1/2 tsp baking soda, 1 tsp cream of tartar and the 1tsp of cider vinegar helped to keep the muffins a cake like consistency. They really are a mix between a cake and a scone.
I like them as they are, but they would also be nice served with vegan butter or vegan cream. A nice cashew vanilla cream would go really well.
Here's roughly what the recipe was. The fluid you'll have to assess by how dry the mixture is.
My no1, favourite ingredient that makes all baking a cooking awesome (click on image to buy it)
Preheat oven 190°C - 375°F
1tbs linseed
2tbsp water
50 grams Vegan Block Butter
1/4 or 1/2 cup xylitol or coconut sugar
1tsp mixed spice
1tbsp mushroom coffee
1tbsp linseed (ground)
2tbsp water
1 cup oat milk or other plant milk
1/2 tsp baking soda
1tsp cream of tartar
1/4 tsp Angelsey sea salt crystals
1tsp organic cider vinegar with mother
1/2 pack dried mango cut into small pieces
3 tsp sunflower seeds - soaked and dehydrated
Ground linseed, put in bowl & added water.
mixed butter, xyiltol together
add gloopy linseed mixture.
add mixed spice, mushroom coffee, baking soda, cream of tartar and salt.
add dried mango and sunflower seeds
add cider vinegar - mixture started to curdle
add milk
folded in flour.
Make sure mixture is a thick cake mixture, not too thick, add more milk if needed.
Fill muffin pans with batter
Cook 20 - 22 mins
Enjoy!
