I’m a sucker for baked goods. I’ve never been that crazy about candy, but anything sweet and savoury that comes out of the oven immediately has my attention. My grandfather used to always get me cinnamon buns fresh from the bakery whenever he could and together the two of us would trick my mom into thinking I only had one half when really I’d always eaten two whole ones. Oh, the sugar high and the tummy ache that followed…! Those were the days, man.
When I committed to stop treating my body like a dumpster and trying to actually consistently eat nourishing food, I immediately started searching the web for healthier alternatives to my favorite baked goods. Scones, cupcakes, carrot cake, cheesecake, buns, pies, cookies… you name it. I was on the hunt. There’s an insane amount of drool-worthy and healthy recipes for raw vegan desserts out there, but turns out the reason they’re all so healthy is because they’re made from nuts. I’m extremely allergic to nuts. Cream cheese made from cashews, almonds in every pie crust… it was devastating.
BUT, even though I’ve yet to find a healthier alternative to cheesecake that’s not made of nuts, I have found some truly amazing recipes for buns and scones and muffins. My personal favorite are the healthy muffins I found over at My New Roots. I’ve made a few batches of them, each a little different, and they taste amazing! They only contain the good stuff; sugar-free, dairy-free and almost gluten-free as they’re made with spelt flour and most people who are allergic to gluten don’t react to spelt.
If you’re expecting some über-sweet treat for dessert, these muffins are not for you. They’re only sweetened with the natural goodies like maple syrup and freshly squeezed orange juice, and they’re very hearty. Better to serve them as a breakfast muffin than as dessert, or as a snack in between meals. Since I’m a little over-sensitive to very sweet-tasting things these days, they’re perfect for me and they tend to mysteriously disappear quicker than I would like…. Okay, fine, so I chow them down like a madman. But when something is this good for you, you’re allowed 😉
//As I mentioned, I’ve made a few varieties of these, but here’s a version with added chia seeds that disappeared from my kitchen particularly quickly…(*original recipe found here, only thing I changed was the fruit + added a little more liquid if I felt like it).
1 1/2 cups (3,5 dl) spelt flour
1/2 cup oatmeal (little more than 1dl.. 1,2 dl usually does it.. do not get too fancy with the measurements here, you gotta be able to live a little on the wild side)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tbsp. chia seeds + 1/4 cup (0,6 dl) water
3 tbsp. extra virgin olive oil
1/2 cup (1,5 dl) freshly squeezed orange juice (I use about 3 oranges)
1/4 cup (0,6 dl) maple syrup
1 tsp. vanilla extract
A good handful of raisins or chopped up dates
Pumpkin seeds (optional)
- Mix the chia seeds with the water and set aside for at least 15 minutes
- Pre-heat the oven to 350 Fahrenheit/200 Celsius
- Combine all the dry ingredients
- Whisk together all the wet ingredients by hand, including the chia gel
- Blend dry and wet ingredients together. No need to blend too much; only until the whole thing is moist
- Fold in the berries and raisins/dates
- Spoon the batter into muffin cups, each one about 2/3 full. Sprinkle with pumpkin seeds
- Bake for 20-25 minutes