It is currently sunny and beautiful outside in Toronto and it is absolutely glorious. I can’t even complain about the amount of rain we’ve been getting because it means more flowers and green things! This is going to be my first summer in Toronto in 3 years and I’m really looking forward to it. I feel like the sticky heat always gets me so down, but now that I’ve managed a year in Australia I feel like I should be able to handle 2 months of humidity here. Also, with my partner arriving soon we can get up to a whole bunch of touristy things. Maybe I can get a new appreciation for the city that often tends to get me down.
Anyways, even though its getting hotter and I want to avoid the oven, I still feel the need for many tasty treats for sitting outside and enjoying when its too hot to move. Growing up one of my absolutely favourite things was muffins. Mainly blueberry, but I’d take anything. They are so nostalgic for me, and always remind me of my Mum. Now as an adult I find it difficult to find ones that are clean, low in refined sugar and not totally destructive on my intestines. These one’s do just the trick! They’re super easy and can be substituted with any fruit. And biting into them will always remind me of home.
3 cups gluten free all purpose flour blend (I highly recommend Bob’s Red Mills)
2 heaping teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cardamon
1 cup cashew milk
1 English breakfast tea bag
2/3 cup maple syrup or honey
1/4 cup avacado oil
1 teaspoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon vanilla
2 heaping cups of cherries washed, pitted, and quartered
-Preheat the oven to 375 degrees and line/grease muffin tin.
-In a small pot heat cashew milk with tea bag until just simmering. Remove from heat and place in fridge to cool.
-In a large bowl, combine flour, baking soda, salt, and cardamon.
-In another small bowl mix maple syrup, vanilla, apple cider vinegar, lemon juice, avocado oil and cashew milk.
-Pour the wet ingredients into the dry and mix together until well incorporated but, a few lumps are ok!
-Fold in the cherries until they are evenly dispersed.
-Spoon mixture into muffins tins, filling them about 3/4 of the way full.
-Bake for 19-24 min until a knife in the middle comes out clean.