A tasty blend of summer fruit and a touch of spice -
perfect for breakfast or an on-the-go snack!
Prep & Baking: 40 minutes
Makes: 12 muffins
1 1/3 cups whole wheat or all purpose flour, or gluten free blend if you prefer
1/2 cup plant based yogurt (use apple sauce or an additional mashed banana as a substitute if needed)
1/4 cup vegetable oil
1 ripe banana, mashed
1/4 cup coconut sugar or white sugar
1 cup chopped rhubarb, fresh or frozen
1 tbsp or more ground cinnamon
2 tsp vanilla
1 tsp each baking powder and baking soda
Pinch of salt
2 tbsp each finely chopped rhubarb and sugar
1 tbsp ground cinnamon
Preheat oven to 350° and prepare 1 muffin tray.
In a large bowl, combine oil, sugar, banana, and yogurt. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm, you may wish to use a fork or a whisk to mash them. Add the chopped rhubarb to the blended banana mixture.
In a separate bowl, combine flour, cinnamon, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine.
Fill each of your prepared muffin cups around ¾ of the way full. Top with a sprinkle of finely chopped rhubarb, cinnamon, and sugar if desired. Be sure to place the muffins in the centre of the oven to avoid burning the topping.
Bake at 350°F for 20-25 minutes. Use a toothpick or knife to test the centre of the muffins; when it comes out clean they are done.
Allow to cool for around 10-15 minutes before removing from the pan.
A quick side dish full of bright & tangy summer flavour!
Prep & Baking: 25 minutes
1 lb of fresh asparagus (approximately 20-30 stalks depending on size)
1-2 tbsp olive oil
Juice of one lemon
2 tsp or more freshly ground pepper
Salt to taste
Preheat oven to 400° and prepare a baking sheet. You may wish to use foil to cover your baking sheet.
Wash and trim the asparagus. Trimming an inch or more from the bottoms of the stalks removes the tougher “woody” part of the asparagus; which is not especially nice to eat.
Place the prepared asparagus on a baking sheet in a single layer. The single layer allows for more even cooking. In a small bowl, combine oil, salt, pepper, and the juice of half a lemon. Drizzle the oil mixture over the asparagus. You may need to roll the asparagus with a fork to be sure each piece has been lightly oiled. Alternatively you can dress the asparagus in a larger bowl, before arranging the stalks on the baking sheet.
Bake at 400°F for 20 minutes; turning once at the halfway point. If your asparagus is particularly thin or thick you may need to reduce or increase the cooking time by 5 minutes. The asparagus should be slightly wilted, a little browned, and fork tender when it is done.
Squeeze the remaining half lemon over the warm asparagus and add additional salt and pepper to taste.