Hi Friends! Did you know you can follow me on Facebook ?! Like and share The Connected Kitchen page if you want to connect with me further and see other things I’m sharing outside of recipes that I think are valuable and interesting. There’s also Instagram where you can peak on my food and other life stuffs!
I’m thinking of whipping up a weekly installment of posts called “Make Do,” preferably published on Monday because catchy post names on a blog with a schedule go together like peanut butter & jelly.
These posts will be a product of what I am usually doing in the kitchen already, making do with whatever needs to be used up in the fridge or pantry in an effort to satisfy the urge to create something. It could be a baked good, snack, or lunch idea, whatever the kitchen happens to allow that day.
I feel that this regular posting will bring a focus to my blog and hopefully inspire those who read to get creative with the ingredients they already have that are waiting for new life to be breathed into them. I think this way of cooking is approachable and inspiring and facilitates a pressure free environment, free from following a a strict recipe with an anticipated outcome. Rather, it encourages experimentation and play which are skills important to exercise with food and matters outside of the kitchen too.
This batter utilizes my best friend, the food processor. Lots of fall apples and a lone roast sweet potato read muffin to me; these are quick to make and gluten free and make a great breakfast as a softer take on the dense muffin texture. Expect a fluffy result!
makes 12-16 muffins depending on how high you fill your tins
1 cup oats, blended into a flour
½ cup almond meal
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
½ tsp cinnamon
¼ tsp ground ginger
1 medium sized sweet potato, roasted & skin removed
1 tbs sunflower seed butter (or any nut butter)
1 tsp vanilla extract
1 tsp fresh ground ginger, grated
¼ cup maple syrup
¼ cup apple sauce
¼ cup almond milk
1-2 small apples, diced and cooked in 1 tsp coconut oil until soft (to extract some moisture before baking)
1/Preheat oven to 350 F. Blend oatmeal in food processor until it resembles a fine flour. Add in almond meal, salt, baking powder & soda, ginger & cinnamon. Pulse until just combined.
2/ Add in sweet potato, eggs, apple sauce, seed butter, fresh ginger and maple syrup. Pulse until a smooth batter forms. Add in almond milk at the end and blend until smooth. Stir in half of the cooked apples and pour into prepared muffin tins (I like to use an icecream scoop to help with uniform batter doses). Top muffins with the rest of the cooked apple.
3/ Bake at 350 for 35-40 minutes until a toothpick comes clean when inserted in the center. This is a denser batter so it takes longer to bake through to the right texture. Store in an airtight container (best in the fridge due to the moisture from the apples!)