Dark Chocolate & Apricot Spelt Muffins

Happy Monday!

And what better way to start off the working week than with a muffin recipe?

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We were visiting my parents this weekend so I thought I’d take advantage of the extra Theo-watchers and become reacquainted with my baking past.  Plus it was a friends birthday BBQ on the Saturday night so I just had to bake something.

Since I hadn’t baked for a little while I thought I’d bake muffins- these are my foolproof baked goods.  I made a batch of double chocolate muffins for the BBQ.  Then decided to experiment, which is when this recipe was born.  I love happy mistakes.  Whilst I love the double chocolate muffins, I wanted to make a healthier muffin and one that would work for breakfast.  Also, the new gold standard I apply when I’m creating any recipe is “Am I happy to give this to Theo?”.  Some may think I’m a bit strict when it comes to what Theo eats, but I try to give him as healthy a diet as possible, with minimal processed foods, salt and sugar.  He also eats a vegetarian diet, and I try to make sure he doesn’t have too much wheat.  Thus, I decided to make a wheat-free, sugar-free, vegan muffin that I would happily share with Theo.  The addition of oats is more of a psychological bonus rather than a taste or texture thing; in my mind the muffins seem more breakfast-y because of the oats; anyone else have these strange food notions?

These don’t take long to make at all.  Time is of the essence, after all.  I usually end up squeezing blogging, baking and other tasks into the small windows of time when Theo is either asleep or happily playing on his own.  Thus, there is very little time!  Theo’s going through another sleep regression (why didn’t anyone warn me about these before Theo was born???) so we’re all sleep-deprived.

Dark Chocolate & Apricot Spelt Muffins

Vegan, nut-free, wheat-free, sugar-free and wholegrain.  These can also be made soy-free by subbing the milk and yogurt.

Makes 10.

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Ingredients

1 1/2 cups wholegrain spelt flour
1/4 cup oats
2 1/2 tsps baking powder
1/4 tsp salt
1/4 cup agave nectar
1 cup organic, unsweetened soy milk (or your preferred non-dairy, unsweetened variety)
1/2 cup rapeseed oil (or your preferred baking oil)
2 tbsps vanilla or plain soy yogurt
1 tsp vanilla extract
1/4 cup chopped dried apricots
1/4 dark chocolate chips

Method

Preheat oven to 180C, and line 10 out of a 12-muffin tin with liners.

Sift together dry ingredients (down to salt) in a large bowl, stir to combine.

Whisk the wet ingredients together in a large jug.  Add to the dry ingredients and stir to combine; careful not to over do it.  You just want to make the dry ingredients wet.

Stir in the dried apricots and chocolate chips and transfer back to the jug.  Pour mixture into the muffin cases and bake for 18 mins/until knife inserted into a muffin comes out clean.

Enjoy!

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Soul food

Happy weekend lovely people!

This end of the week has been decidedly better than the first half! I had a mini meltdown on Tom last night saying how I’m struggling with being a SAHM, I’m not very good at it, I miss work, blah, blah, blah. It was cathartic and now I have an action plan.

Food has also improved since my last post, thank goodness.  Rubbish, sub par food is depressing. Delicious food is good for my soul, which probably explains why I feel a bit better too.

It started on Friday night with a brilliant stir fry.  I’m loving stir frys right now.

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I’ll share the recipe for this one soon. It’s a good one.

Then today has been one long cooking spree, with a play date in between. Theo woke up stupidly early so I cracked on with baking muffins.

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I used an Isa recipe and slightly changed it.

This afternoon I made some soup for the freezer (another Isa recipe), and roasted veg and sweet potato for our dinner tomorrow.  I never fancy cooking after a shift on the ward so this makes it easier for me to chuck something together; probs fajitas.

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Tom’s out again this evening so I had some leftover pasta that he made for an early dinner, and just chucked some of the roasted veg and spinach in. Was great.

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And now it’s time to relax and watch Orange is the New Black. I know this was big last year- I’m behind on TV! Hope you’re having a good weekend xxx