Healthy Carrot (Apple) Muffins
The original recipe doesn’t call for apples, but I thought they would be a great addition. I replaced half of the carrots with shredded apple (be sure to squeeze out some of the moisture after shredding). I also replaced the raisins with small diced apples. I used Kite Hill unsweetened vanilla Greek yogurt. For a healthier version, swap the coconut oil for extra-virgin olive oil (stronger flavor profile), avocado oil, or sunflower oil.
Next time I make these, I plan to swap the eggs for flax eggs. Since a flax egg provides plenty of moisture but no leavening, I’ll increase the baking powder by 1/4 to 1/2 teaspoon.
A delicious topping for your morning oats, pancakes, or waffles. Would also be great served over vanilla ice cream.
Autumn Kale Salad with Fennel & Honeycrisp Apples
For a plant-based version, swap the goat cheese for vegan feta cheese, or another plant-based cheese. Another great option: Skip the cheese entirely and top with baked or pan-fried tofu cubes or roasted chickpeas for added flavor and texture.
Autumn Harvest Honeycrisp Apple and Feta Salad
Another tasty salad recipe using Honeycrisp apples. Swap the feta for vegan feta cheese for a plant-based version.
These apple pie scones look like the perfect fall treat! I can’t yet vouch for this recipe, but my plan is to make them this week after I rebound from the 24-hour flu. I’ll report back once I taste the finished product. I’ll likely make a fully plant-based version, using vegan butter and plant-based Greek yogurt. Fingers crossed they turn out!
0 Comments