The forest is singing today: every leaf rustling its own melody, every drop of water humming its soft eternal tune. During the night little streams sprung up from the forest floor and now they are scurrying, bubbling and giggling their way down the hill.
Bubbling also is a pot on the stove, full of homemade soymilk. Three teaspoons of herbal coffee added, stir, steep and the rich comforting aroma fills the nippy autumn air. Holding a warm cup in my hands, fingers become pleasantly warm.
A lone bee lands on my fleece hoodie, her tiny legs hurrying along the creases, which for her are valleys of warm soft clumps. Tirelessly she searches for a cosy place to spend the winter. When I finish my cup of coffee she too flies away as the air is suddenly no longer as comfortably warm as before.
Wafting from the kitchen is the sweet smell of freshly baked muffins. When nobody’s watching I sneak in and take one from the mould. All the way back I keep tossing the piping hot treasure from one hand to another. How I like the baking straight from the oven! I like its aroma, the taste and its soft fluffy texture, which is perfect for making little dents in the dough with your fingers. On the inside the muffins are moist with just enough lemon juice to make them fresh and light. Ginger makes them taste like an evening by the fire after a long day of gathering firewood in the forest. What especially enhances the taste is the loving-kindness and compassion that we feel while baking them. All the ingredients are vegan, organic and thus kind to all sentient beings and the planet. Equally important though, is to eat them with your eyes shut 🙂 and your heart full of gratitude.
Vegan Ginger Muffins
Ingredients (yield 12 muffins):
230 g all-purpose wheat flour
70 g coconut flour
3 teaspoons baking powder
1/4 teaspoon baking soda
90 g unrefined sugar
90 g coconut palm sugar
120 g soy margarine
250 ml nondairy milk (soy, oat…)
2 tablespoons ground flaxseed
90 ml water
60 ml lemon juice
2 tablespoons (12 g) grated lemon zest
30 g finely grated fresh ginger
3/4 teaspoon salt
Preheat the oven to 190 C. Lightly grease your muffin tins.
In a saucepan, combine the ginger and the coconut sugar and cook over medium heat, stirring, until the sugar melts and the ginger starts to release its juices. Set aside to cool, then add the lemon zest.
In a bowl, stir together the wheat flour, coconut flour, baking powder, baking soda and salt. Set aside.
In a small bowl using an electric hand mixer whip the flaxseed and water together, until it reaches a thick and creamy consistency (about 1 minute).
In a large bowl, using the electric hand mixer, beat the soy margarine until smooth. Add the unrefined sugar and beat until it reaches creamy consistency. Then add the flax mixture and stir well. Add the milk and lemon juice and mix well. Add the combined dry ingredients and ginger/sugar/lemon zest mixture and stir just until blended.
Fill greased muffin tins about two-thirds full. Bake until the muffins are lightly browned and a tooth-pick inserted into the center of a muffin comes out clean, about 25 minutes. Remove from the oven and let sit for 5 minutes, then remove muffins from the tins and cool on a wire rack.
The recipe was adapted from the one I found in The Joy of Vegan Baking by Colleen Patrick-Godreau.
Happy new week!