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Vegan and Gluten Free Cranberry Oat Muffins

Posted Jan 17 2013 8:00am

How remarkable to think that while it is cold and icy here in the Midwestern U.S., my lovely blog friends across the globe in Australia  such as dear Johanna of Green Gourmet Giraffe , are in the middle of summer! It gives me hope, somehow, when I am despairing of the cold, to think of the sun shining on our friends in Austrailia and N.Z. and take comfort in the cycle of the summer sun working its way around the globe each year... I know too that I am unused to cold, having only spent a few winters outside of the balmy Southern U.S., so I am still startled to awaken and find the forecast calmly informing me that an entire week has gone past without temperatures inching above freezing. We are adapting, though, as we wait patiently for our share of summer - running indoors at the gym instead of outside where ice threatens, bundling up in scarves and mittens for our excursions, finding proper dress boots for work, and baking cozy treats in the oven, such as these gloriously healthy little vegan and gluten free oat muffins...




Vegan and Gluten Free Cranberry Oat Muffins(Adapted from www.godairyfree.org)
3 cups oats, divided
2 T Chia Seeds
1 tsp baking soda

1 tsp salt
2 tsp cinnamon

1 1/3 cups dried cranberries

1 tsp orange zest
3/4 cup soymilk
2 T lemon juice

1/3 cup canola oil
1/2 cup agave nectar

~ Preheat oven to 350°F. Coat a muffin tin with baking spray.
~ combine the soymilk and lemon juice, and set aside for 7 minutes to curdle into "vegan buttermilk."
~ Pulse 2 cups of the oats in a food processor until you reach a flour consistency. 
~ Transfer the oat flour to a large mixing bowl with the remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon and dried cherries and stir to combine.
~ Add the soymilk mixture to the dry ingredients, along with the canola oil and agave nectar. Mix until just combined.
~ Scoop the mixture into the prepared muffin tins, filling each muffin cup full. Bake for 25 minutes or until golden brown.

~ Serve warm or cool - with honey, jam, or vegan buttery spread!


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