Faced with a culinary challenge this week to cook without wheat, yeast, eggs, dairy or sugar,
I made these Date and Walnut Muffins. They taste rather delicious and are easy to make.
Vegan, sugar free, Date and Walnut Muffins
Preparation is the key to the simplicity of this recipe.
Allow at least 1.5 hrs for the base liquid mixture to cool before adding
the dry ingredients for baking.
1 cup of chopped pitted dates
1 cup of walnuts
2 generous cups of spelt flour
2tsps bicarbonate of soda
2 cups of water
1/2 cup of sunflower oil
1 or 2 tablespoons pure maple syrup (Optional)
Combine water, oil, dates and maple syrup in a saucepan.
Bring to the boil, as soon as the mixture begins to bubble
reduce the heat and gently simmer for 15 minutes.
Remove the saucepan from the heat and allow the mixture to cool completely.
Put flour and bicarb in a large mixing bowl, mix well, you can sift it if you want.
Make a well in the centre and slowly pour in the cooled liquid date mixture,
stirring all the time to avoid any lumps forming.
When the mixture is all combined add the walnuts and mix well.
*If the mixture looks too runny add a little more flour.
Spoon carefully into prepared muffin tins or Muffin papers.
This mixture makes 8 large muffins.
Bake in a moderate oven until golden brown.
Test with a skewer to see if they are cooked completely in the centre.
They taste especially wonderful straight from the oven:)
As an alternative to dates, chopped figs can be used.
I have tried both and they are equally yummy.