I’m pretty lucky to get the chance to collaborate and share my platform with some amazing and reputable individuals and brands. I know my lovelies you must be aware by now that Sasha cannot bake! However, that doesn’t mean I cannot get the experts in to offer some healthier alternatives to some of my baking favourites.
Step in Louise Palmer-Masterton the founder of multiple award-winning restaurants Stem & Glory. At Stem & Glory, they’re not only plant-based, they also cook gluten-free too, because as Louise says “everyone deserves to be able to enjoy cake”!
Makes 12 large muffins
INGREDIENTS:
2 cups Gluten free flour
2 cups Ground almonds
2 tsp Baking powder (gluten free)
2 tsp Bicarbonate of soda
1 x Apple, grated
1 x Lemon (juice and zest)
¾ cup Maple syrup
3 tbsp Coconut oil
½ cup Sunflower oil
¾ cup Rice milk
1 tbsp Apple cider vinegar
1 cup Frozen raspberries
¼ cup Flaked almonds (for garnish)
DIRECTIONS:
- Mix dry ingredients in a bowl (except flaked almonds)
- Place the wet ingredients, including the apple (but excluding frozen raspberries) into a food processor and blend
- Mix the wet and dry ingredients together, then fold in raspberries whilst still frozen
- Pour evenly into 12 muffin cases
- Sprinkle with the flaked almonds and bake for 20-25 minutes at 150°C
ABOUT THE AUTHOR
Louise Palmer-Masterton is founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge. In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK. www.stemandglory.uk www.stemandglory.uk
Social Media:
Web: www.stemandglory.uk
Twitter: @stemandglory
Facebook: https://www.facebook.com/stemandglory/
Instagram: @stemandglory
Linked in: https://www.linkedin.com/in/louisepalmermasterton)
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