Apple cinnamon muffins

Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.

The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!

Paris. Emma Lauren Food.

Fresh produce

I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!

Paris. Emma Lauren Food.

Wandering through the markets

What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.

Paris. Emma Lauren Food

Local market produce

From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!

On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.

As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!

Apple cinnamon muffins. Emma Lauren Food.

Dry ingredients

The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.

Apple cinnamon muffins. Emma Lauren Food.

Adding almond milk

Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.

Apple cinnamon muffins. Emma Lauren Food.

Adding to the batter

I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.

Apple cinnamon muffins. Emma Lauren Food.

Perfect match = apple + cinnamon + walnut

To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…

Apple cinnamon muffins. Emma Lauren Food.

Spooned into prepared tins

As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.

Apple cinnamon muffins. Emma Lauren Food.

Golden on top

After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.

Apple cinnamon muffins. Emma Lauren Food.

Ideal breakfast

These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.

Apple cinnamon muffins

Makes 8

Ingredients:

  • 2 cups almond meal
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup almond milk
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 2 eggs or 2 flax eggs
  • 4 TBSP coconut nectar
  • 2 apples, washed and diced
  • 1/2 cup walnuts, roughly chopped

Method:

  1. Preheat oven to 180C/350F and grease/line muffin tin.
  2. Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
  3. Add almond milk and mix until well combined.
  4. Add coconut oil, vanilla and eggs then mix together.
  5. Add coconut nectar, apples and walnuts and mix until all combined.
  6. Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
  7. Serve immediately or allow to cool on a wire tray. Enjoy!
Apple cinnamon muffins. Emma Lauren Food.

Crunchy on top!

Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!

Now, I’m off to explore Paris some more…

Carrot cake quinoa porridge

This week it’s been overcast and rainy on the Gold Coast, signalling a cool change into winter. Thus meaning only one thing for me at breakfast time: porridge, and quinoa porridge at that!

During the cooler months, it can be a bit boring to just top your porridge with the same ingredients day in day out, so it’s nice to spice it up by adding flavours when cooking. Here’s the first of many porridge flavours for you to enjoy this coming winter… carrot cake!

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Cooking the carrot

It’s important the carrot is cooked through so you’re not eating raw carrot for breakfast. It is also a great way for kids to get some extra vegetables in their daily diet – as they wouldn’t expect to have them hidden in their porridge! Just a little tip, if making it for children grate the carrot even finer and ensure it’s completely mixed in so they won’t see the flecks of orange.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Creamy consistency!

Cinnamon and nutmeg are warming spices which are ideal to incorporate into your breakfasts on those cooler mornings. These spices, among others, aren’t just for flavouring dishes they are also beneficial to your health.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Ready to warm you up!

This porridge surprisingly tastes like carrot cake and is a real treat to enjoy for breakfast!

Creamy carrot cake quinoa porridge

Serves 1

Ingredients:

  • 1/2 cup cooked quinoa
  • 1 carrot, peeled and grated
  • 1/2 cup almond milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, peeled and grated
  • 2 TBSP coconut yoghurt
  • 1 TBSP raisins
  • 1 TBSP coconut chips or shredded coconut
  • 1 TBSP walnuts, chopped
  • 1 tsp almond or walnut butter

Method:

  1. Place quinoa, carrot and almond milk in a medium saucepan over medium heat.
  2. Cook for 10-12 minutes or until creamy, stirring occasionally.
  3. Add nutmeg, cinnamon and ginger, and continue to cook for two minutes.
  4. Stir through coconut yoghurt, raisins and coconut chips.
  5. Serve in bowl and place chopped walnuts and nut butter on top. Enjoy!

What’s your favourite porridge flavour?

Raw gingerbread tart

Yesterday family friends were coming over for morning tea and there weren’t any healthy treats in the house to enjoy with our morning coffee. This just wouldn’t do! So, I decided to whip up a raw tart and as I wanted to keep with the Christmas theme, gingerbread flavour it was.

I realise I’ve posted two raw tarts in a row but many of you were asking specifically for this recipe to enjoy over Christmas. So, here it is…

Base ingredients

I used sultanas in the base as they add a very natural sweet flavour which contrasts with the ginger spiced filling.

Pressed into the tart pan

As with all my cakes and tarts I always grease and line the pan. This ensures your creation can be easily removed from the pan and all your hard work does not go to waste.

Roasting the walnuts

I acknowledge the maple walnuts are not ‘raw’ however the tart definitely needed something crunchy yet decorative on top. These certainly fit the bill and really enhance the overall aesthetic and flavour of the tart.

Cinnamon and maple syrup flavoured

I like to utilise the same ingredients just in a different way in many of my recipes. I used the same flavours from the tart base for the maple walnuts to ensure the flavours all tied together.

Keep moving them…

It is important to keep moving the walnuts once they are out of the oven the second time around to ensure they don’t stick together.

Morning tea is served

This raw tart will keep in the freezer in a sealed container for up to two weeks.

Raw gingerbread tart

Serves 16

Ingredients:

Base
  • 1 cup walnuts
  • 1 cup almonds
  • 4 fresh medjool dates, pitted
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1 TBSP coconut oil
Filling
  • 2 cups cashews
  • 1 1/2 cups almond milk
  • 2 TBSP ginger, spice
  • 3 tsp cinnamon
  • 2 tsp nutmeg
  • 3 TBSP 100% pure maple syrup
Maple walnuts
  • 1 cup walnuts
  • 1/4 cup 100% pure maple syrup
  • 1/2 TBSP cinnamon

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 22cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
  3. Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
  4. Pour into tart base and even out with a spatula.
  5. Place in the freezer for 1 hour, or until solidified.
  6. Decorate with crushed maple walnuts, cut into 16 slices and serve. Enjoy!
Maple walnuts
  1. Preheat oven to 180C/350F. Spread walnuts on a baking tray lined with baking paper.
  2. Place in the oven and roast for 8–10 minutes, or until fragrant. Remove walnuts from oven and set aside to slightly cool.
  3. Combine the maple syrup and cinnamon in a small bowl.
  4. Add walnuts to the bowl and coat in mixture.
  5. Spread coated walnuts and the rest of the mixture on the same lined baking tray and return to oven for 15 minutes.
  6. Remove from oven once cooked and with a spoon keep moving for the first few minutes to prevent them from sticking together.
  • If there are maple walnuts left over, enjoy them as a sweet snack!

Are there certain flavours that signify Christmas to you?

Raw chocolate orange tart

Last Friday night some family friends came over for dinner. I’ve been working more than usual lately so my Mum looked after the main meal and I was asked to create a dessert.

I’ve really been loving oranges at the moment so I went back through some of my older posts for flavour inspiration and came across the cacao orange chia balls. Just remembering the flavour of these balls, I was immediately inspired to create this chocolate orange tart!

Base ingredients

Instead of nuts I used buckwheat groats in the base to provide a crunchier texture to contrast the creamy filling. Buckwheat groats can be purchased from most health food stores or the health food section in your local supermarket.

All pressed in…

Once processed, you’ll find the buckwheat doesn’t breakdown as much as nuts but don’t be alarmed. To ensure the base is all pressed into the tart pan, use the back of a wet spoon. When the tart is placed in the freezer the coconut oil solidifies so it will keep it altogether.

Earthy filling ingredients

I love the burst of orange and cacao that you have from the very first bite . There is a subtle earthiness in the filling that comes from the walnuts and cinnamon.

Smooth and creamy filling

You might be surprised to see avocado as one of the filling ingredients. It is actually beneficial for two reasons: 1) it makes the filling creamy, and 2) it is full of good fats for your body – it’s a win-win really!

Decadent, earthy tart! Ready to be demolished!

This tart will keep in a sealed container in the freezer for up to two weeks.

Raw chocolate orange tart

Serves 8

Ingredients:

Base
  • 1 cup buckwheat groats*
  • 10 fresh medjool dates, pitted
  • 1/2 cup cacao powder
  • 1 tsp pure vanilla extract
  • 2 TBSP coconut oil
Filling
  • 2 cups walnuts*
  • 1/2 cup cacao powder
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk
  • 1/2 cup freshly squeezed orange juice
  • 1 TBSP orange zest
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla extract
  • 3 TBSP 100% pure maple syrup
  • 1/4 avocado
Decorate
  • Extra orange zest
  • Shaved chocolate (optional) –  once the chocolate is set, shave by using a vegetable peeler

Method:

  1. Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
  2. Press into a 28cm rectangle tart pan which has been lightly greased with coconut oil and lined on the bottom. Place in the freezer for 20 minutes.
  3. Place walnuts, cacao and cinnamon into a Vitamix or food processor and process for 3 minutes.
  4. Add almond milk, orange juice, orange zest, coconut oil, vanilla, maple syrup and avocado and process for 5 minutes or until smooth.
  5. Pour into frozen base and even out with a spatula then place in the freezer for 1 hour, or until solidified.
  6. Remove tart from freezer and from the tart pan.
  7. Decorate with extra orange zest and shaved chocolate, cut into 8 slices and serve. Enjoy!

Notes:

  • You can substitute buckwheat groats for almonds.
  • You can substitute walnuts for cashews for a less earthy flavour (I haven’t tried this as yet but should still provide the same consistency).

Indulgent afternoon snack!

As I’ve been loving the flavour combination of chocolate and orange lately I enjoyed it as an afternoon snack yesterday – see my Instagram and Facebook Page for the recipe!

Vegan coffee walnut cake with caramel glaze

A family friend came over yesterday for morning tea so I made sure I had a freshly baked cake in the oven. Throughout the apartment my two favourite smells filled the air: coffee and freshly baked goods – but combined!

Coffee and walnuts are a great combination as to me they are both rustic in flavour. This cake went down a treat, especially when it was served with a cup of coffee!

Perfectly line a cake tin

Here is a little tip to line a round cake tin perfectly every time:

  1. Take a sheet of baking paper and fold it in half, then half again and half again until it resembles the above photo.
  2. Place the pointy end in the middle of the cake tin then cut the other end on a curve to match the edge of the round tin.
  3. Unfold your baking paper and it should resemble the below photo. TA-DA!

Perfectly lined

I always lightly oil the bottom and sides of my cake tin to ensure the cake comes out easily.

Ready to be baked

The buckwheat flour is very earthy in flavour and looks very dense yet it is surprisingly light in texture and doesn’t leave you feeling heavy afterwards.

Decadent caramel glaze

This glaze really sets off the coffee flavour in the cake and dresses the cake!

Decorated for serving

This cake will keep in the fridge for up to four days in a sealed container.

Vegan coffee walnut cake with caramel glaze

Makes 1 cake

Ingredients:

  • 2 cups buckwheat flour
  • 2 tsp baking powder
  • 1 cup walnuts, chopped, extra for decoration
  • 1 cup almond milk
  • 1/2 cup brewed coffee*
  • 2 TBSP coconut oil, melted and extra for greasing cake tin
  • 1 tsp pure vanilla extract
  • 4 TBSP 100% pure maple syrup
Caramel glaze
  • 4 TBSP almond butter
  • 2 TBSP 100% pure maple syrup
  • 1 tsp pure vanilla extract

Method:

  1. Preheat oven to 180C/350F and line and grease a cake tin.
  2. Mix buckwheat flour, baking powder and walnuts together.
  3. Add in almond milk, coffee, coconut oil, vanilla extract and maple syrup then mix until well combined.
  4. Spoon into prepared cake tin and bake for 30-35 minutes or until skewer comes out clean.
  5. For caramel glaze, mix all ingredients together.
  6. Spread glaze on top of cooked cake and garnish with walnuts.
  7. Cut into slices and enjoy!

Note: you can use instant coffee instead of brewed, make 1/2 cup by mixing hot water and the quantity of instant coffee depending on how strong you like it

A slice for morning tea

What do you like to serve for morning tea?