Kale, Carrot, & Apple Muffins

Recently my neighbor had a baby and the first food that she consumed after birth were these nutritious, fruit- and vegetable-packed muffins, which I made with much love. These muffins taste great and will appeal to adults and children, alike. They are gluten-free and vegan, to boot.

Ingredients

1.5 cup kale
3 vegan eggs (3 tablespoons flax meal with 9 tablespoons of water, let sit for 5 minutes)
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup applesauce
1 tablespoon gogi berries or raisins, soaked and drained
1/2 cup sugar
1 peeled and grated apple
1 peeled and grated carrot
2 cups gluten-free flour
2 teaspoons baking powder
1 tablespoon hemp seeds
1 tablespoon chia seeds
1/2 teaspoon salt


Process

  • Preheat oven to 350.
  • Tear kale to small pieces and boil until tender. Drain and puree in food processor or blender until smooth (add a little applesauce to smooth out as needed).
  • Combine vegan eggs, applesauce, oil, vanilla, and sugar. Beat in kale puree, grated apple, and grated carrot, and remaining ingredients. Do not overmix.
  • Pour into muffin tins and bake for 30 minutes or so (until muffins are firm).

*Recipe was adapted from Veggie Desserts.

Perfect Lunchbox “Cheese” Crackers (Vegan | Grain Free | Gluten Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.

Ingredients

A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional

Process:

Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.

Perfect Lunchbox “Cheese” Crackers (Vegan, Grain-Free, Gluten-Free)

My daughter loves cheese crackers. This recipe is super simple and it’s incredibly fool-proof.  The crackers are “cheesy”-tasting and just crunchy enough. They stick together well and travel in a lunchbox nicely.

Ingredients:

A flax egg (1 tablespoon flax meal + 3 tablespoons water, left to sit for 5 minutes)
1 3/4 cup superfine almond flour
4-5 tablespoons nutritional yeast
1 teaspoon sea salt
1 tablespoon melted coconut oil
2 tablespoons lime juice
1 teaspoon date syrup (or maple syrup) — optional

Process:

Line a baking sheet with a silicone mat, lay down baking paper, or cover with oil
Set oven for 200 degrees

In a mixing bowl, combine all ingredients and mix with hands, forming into a crumby ball.

Place ball on sheet and cover with parchment or wax paper.

With a rolling pin or evenly-shaped cup, roll the ball out from the middle toward the edges of the sheet, until the mixture is equally flat.

Carefully remove the paper.

With a pizza cutter or sharp knife, cut the desired shape into the cracker mixture.  Add fork holes in the center if you’d like.  Sprinkle extra salt, if desired.

Bake in the oven for a little more than 2 hours.

Crackers will be easily lifted from the sheet with your fingers when they are ready.

Store in an air-tight glass container in a dry place.