|Peanut Butter Cranberry Muffin|
We had to take a 7 hour drive. No convenient vegan places to stop along the way. The kids don't like sandwiches. This muffin would help keep their bellies full. The addition of rice protein powder would help give these more nutritional punch while my usual mix of flours ensures familiar texture and taste. You can substitute whichever nut butter you have on hand if you don't like peanut butter. I am allergic to almonds, but almond, cashew, or sunflower seed butter should be fine. You might even try tahini. Let me know how it works out.
Other snacks were muffin sized mushroom onion tofu quiches, my own version of Crispix Mix, home roasted sunflower seeds, and cashews. We took along the individual drink boxes of So Delicious Chocolate Coconut Milk and lots of water. Fruit or juice at least would be available along the way.
3 Tbsp Warm Water
1 Tbsp Flax Meal
1/2 cup Peanut Butter
1/4 cup Demerara Sugar
1 cup So Delicious Coconut Milk
2 Tbsp Canola Oil
1/4 cup Unsweetened Rice Protein Powder
1/4 cup Coconut Flour
3/4 cup Spelt Flour
3/4 cup Unbleached All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Salt
2/3 cup Dried Cranberries (Blueberries would be even better)
Whisk together the water, flax, peanut butter, sugar, coconut milk, oil, and protein powder. In separate bowl combine flours, baking powder, and salt. Stir wet ingredients into dry until well combine. Add dried fruit and stir until thoroughly incorporated. Spoon into greased muffin tin. Bake at 375 degrees for 20-25 minutes. Take muffins out of tin and allow to cool on wire rack. Store in air tight container after cooled completely for road trips or eat while warm in the comfort of your home.