Spelt-Nut-Muffins with Cranberries
Cake
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Cook Time
45 min
Servings
12
Difficulty
Easy
Prep Time
15 Min
Description
These vegan spelt-nut muffins with cranberries are a wonderful start to the day or a delicious snack in between. I especially like to bake them when I'm expecting visitors for brunch, because they are quick to prepare and always go down well. The combination of spelt flour, crunchy walnuts and sweet cranberries makes them a small taste experience. If you like it a little sweeter, you can simply add a little more agave syrup. They are not only vegan, but also rich in fiber and therefore a great alternative to conventional muffins. An absolute favorite recipe that I like to share!
Ingredients (13 ingredients)
-
200 g Spelt flour fine
-
40 g Cranberries dried
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50 g Spelt flakes
-
70 g Walnuts
-
40 g Agave syrup
-
2 tsp Cream of tartar baking powder
-
50 g Oil neutral
-
1 Prise(n) Salt
-
10 g Soy flour
-
10 g Water
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1 tsp Lemon juice
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1 tsp Vanilla powder
-
200 g Almond milk (almond drink)
Preparation (5 steps)
Chop dry ingredients
Place 200 g spelt flour fine, 40 g dried cranberries, 50 g spelt flakes and 70 g walnuts in the mixing bowl and chop for 5 sec./speed 8.
Add remaining ingredients and mix
Add 40 g agave syrup, 2 tsp cream of tartar baking powder, 50 g neutral oil, 1 pinch of salt, 10 g soy flour, 10 g water, 1 tsp lemon juice, 1 tsp vanilla powder and 200 g almond milk (almond drink) and mix for 20 sec./speed 3.
Fill dough into liners
Place a paper liner in each well of a 12-muffin tin. Fill the dough into the muffin liners with the help of two teaspoons.
Bake muffins
Preheat the oven to 175 °C top/bottom heat. Bake the muffins in the preheated oven for about 25 to 30 minutes (stick test).
Let muffins cool
Let the muffins cool on a wire rack.
Finished cooking? Great! 🎉
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Created by
Anna Klein
1
Rezept
0
Kochbücher
Allergens
- Gluten-containing cereals
- Soybeans
- Nuts
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