Pure Thyme

For a Balanced Life

Apple Pie Cinnamon Rolls with Vanilla Maple Icing

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So what if I told you could have cinnamon rolls that were super easy, made in under 1 hour, refined sugar free and tasted like a fresh baked pie? Would you be in? I know I would be. Oh did I also mention that they require no kneading, proofing of yeast or hours of rise time? Ridiculous I know.

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The fall baking bug has completely hit me full force. I don’t know what it is. It was like the minute it turned into September my oven was on and there were apples everywhere. Maybe because it’s my favorite time of year. I love the slightly cooler yet still warm days and chilly nights. I love apple picking, fall boots and the gorgeous colors of the season. There is something just so comforting about big cozy sweaters too. It just brings a smile to my face.

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One of the many things I love about fall too is the smells. Omg..is there anything better? These little cinnamon rolls made my whole house smell like warm cozy cinnamon and sweet pie. It was awesome.

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These rolls are made using spelt flour which I adore. It’s a nutritious flour that is easy on the belly to digest and I find it pretty easy to work with. Since the rolls themselves contain no yeast they are a bit denser than the yeasted kind but I really liked the hearty texture of them. The buns are not too sweet as the apples and icing pretty much do a good job at adding in the extra sweetness to them.

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I’ll admit I haven’t made cinnamon rolls in forever. I don’t know why and I think cinnamon rolls should become more of a breakfast staple. To me, a nice roll requires sitting down, drinking some fresh coffee and enjoying a few quiet moments in the morning. I think that is something we should all enjoy. Peace and quiet before the craziness of the days set in.

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For the buns I used a whipped sweetened tofu frosting but feel free to use any kind you like. If tofu isn’t your thing, a nice cashew frosting or a traditional icing with powdered sugar would do just fine.

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These buns were warm, cinnamon-y and had a lovely taste of apples. Perfect for these fall mornings. I hope you enjoy them!

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Easy Apple Pie Cinnamon Rolls with Vanilla Maple Icing
Author: 
Recipe type: Dessert
 
Ingredients
Dry Ingredients:
  • 3½ c. spelt flour (reserve ¼ c.)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • dash of salt
Wet Ingredients:
  • 1 scant cup of vanilla almond milk
  • 1 Tbsp. vinegar
  • ¼ c. agave or maple syrup
  • 1 tsp. vanilla extract
  • 2 Tbsp. coconut oil
Filling:
  • 2 c. apples, small diced
  • 1 Tbsp. lemon juice
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 4 Tbsp coconut oil (for brushing)
  • 3-4 Tbsp. coconut sugar
Maple Frosting:
  • 1 pk. silken tofu
  • ¼ c. maple syrup**
  • 3 Tbsp. coconut oil
  • ½ tsp. vanilla
Instructions
For the buns:
  1. Preheat oven to 425F and spray a 9.5' pie pan with a non stick spray.
  2. In a small bowl combine the almond milk with the vinegar and set aside for a few minutes.
  3. In a medium sized bowl, sift the 3 ¼ c. spelt flour, baking soda, baking powder, cinnamon and salt. Set aside.
  4. Once the almond milk has set for a few minutes, add in the rest of the wet ingredients to the almond milk mixture and mix to combine. Pour into the bowl with the dry ingredients and mix lightly to combine. Be sure not too over mix. Spelt is a bit delicate. Dough will be a bit shaggy and this is ok.
  5. Lightly dust surface and dump dough out. Roughly knead together for 2-3 minutes until the dough starts to come together. If you feel it’s too sticky slowly add in the reserved spelt flour as needed. Dough should not stick to your hands while kneading. Once you get a nice round dough ball, place in a bowl that has been sprayed with a non stick spray and set aside for a few minutes.
  6. While the dough is resting combine the apples pieces, lemon juice and spices. Mix well. Now we are ready for the dough.
  7. Place a large piece of parchment down on your work space and lightly sprinkle with flour. Using a rolling pin, roll out dough into a large rectangle about ¼" thick. Brush dough with coconut oil and sprinkle with coconut sugar. Top with diced apple mixture. Roll up dough length wise so that it forms a long roll. Then using a serrated knife, gently cut cinnamon rolls into pieces.
  8. Place pieces into pie pan and bake roughly 15 minutes.
  9. Once buns are done, top with icing and serve warm.
Frosting:
  1. Combine all ingredients into food processor and blend until desired consistency.
Notes
*these buns are best eaten on the same day.
**If you like a sweeter icing just add more maple syrup.

 

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Chrysta Hiser is the creative genius and recipe developer behind Noshed. Her food philosophy is simple and comes from when she was little. Growing up her mom always cooked everything from scratch and taught her family the importance of locally sourced, plant-based whole foods. She follows a vegan diet and eats copious amounts of plants and plant-based proteins.

Thank you for sharing this beautiful and healthy Fall desert with us today Chrysta!

Vegan Pumpkin Pancakes with Cranberry Maple Syrup

By 23 Comments

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My friends over at Baked Better – the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these Homemade Vegan Pumpkin Pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!

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I am a woman who is all about tradition around here. One of the things I’m trying to do here on Pure Thyme, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.

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Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
Ingredients
For Cranberry Maple Syrup
  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
For Pumpkin Pancakes
  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
  • 1 ½ tsp baking powder
  • ¾ tsp pumpkin pie spice
  • 4 tbsp canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
Instructions
For Cranberry Maple Syrup:
  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
For Pumpkin Pancakes:
  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top.
  7. Makes 10-12 pancakes
Notes
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Adapted from Light and Fluffy Pumpkin Pancakes Food. Com

Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…

Congratulations to…

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Alicia from the blog Treble Tart!

Congratulations Alicia!

What are some of your family recipe traditions? I would love to hear from you, comments make my day!

Well, I’m off to do some cooking for Thanksgiving…

Have a great day!

xoxo,

Jen

Christy Morgan’s Blissful Bites Cookbook Review and Giveaway!

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And Christy’s recipe for Coconut Bliss Granola with Key-Lime Soy Yogurt Parfaits – just in time for your Mother’s Day Brunch.

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Let me first introduce you to Christy Morgan – The Blissful Chef – Vegan Macrobiotic Chef , Author,  Educator, Recipe Creator and Speaker. She will show you how to access your bliss with tasty recipes that are free of processed foods, totally plant-based and good for you.

Blissful Bites: Vegan Meals That Nourish Mind, Body, and Planet (BenBella) is Christy’s  first full-length cookbook and I had the pleasure of getting a copy to try out and offer to one lucky reader for a giveaway. You are not going to want to miss entering for your chance to win a copy; it’s an incredible cookbook.

There is something for everyone in this cookbook. Almost all of the recipes are gluten-free and she uses very limited amounts of oil, if any. The recipes are easy to follow, take less than 45 minutes to prepare, and contain ingredients that you can find in your local supermarket and/or health food store. The recipes are categorized by seasons, which will help you plan and eat accordingly. There’s also a great section detailing items that you should have in your pantry and cooking tools, so you can be well on your way to eating the blissful way. =)

I tried out several of Christy’s recipes in her cookbook and all were effortless to make, as well as incredibly fresh tasting and delicious. I chose to share her recipes for Coconut Bliss Granola and Key-Lime Soy Yogurt. Combined this makes a beautiful breakfast parfait to enjoy any day, but is also perfect for brunch with friends or family. For us, it will be on our menu for our Mother’s Day Brunch this Sunday.

Beautiful, isn’t it? And oh, so delicious…

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Coconut Bliss Granola
Author: 
Recipe type: Spring Recipe
Serves: 8
 
Store-bought Granola is usually full of oil and sugar. Yet it's so easy to make yourself for half the cost - and half the guilt. You'll fall in love with this granola recipe, which you can serve with nondairy milk or with key-lime soy yogurt.
Ingredients
  • 3 cups rolled oats
  • 1 cup raw sunflower seeds
  • 1 cup shredded dried coconut, unsweetened
  • 1 cup brown rice crispy cereal
  • ¾ cup sliced almonds
  • ½ cup walnuts, chopped if whole
  • ¼ cup sesame seeds
  • 1 tablespoon cinnamon
  • Dash nutmeg
  • 2 tablespoons grapeseed oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla flavoring
  • Pinch sea salt
  • 1 cup raisins (optional)
Instructions
  1. Preheat oven to 250 degrees F.
  2. Mix all dry ingredients, except raisins, in a large bowl.
  3. In a smaller bowl, whisk together wet ingredients.
  4. Pour wet ingredients into dry ingredients and combine thoroughly.
  5. Transfer to a 9x13 glass casserole dish and evenly smooth across the top.
  6. Bake for 45 minutes.
  7. Remove from oven and stir in raisins.
  8. Bake for another 10 minutes.
  9. Remove from oven and cool.
Notes
Store in an airtight container and it will last for weeks.

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Key-Lime Soy Yogurt
Author: 
Recipe type: Spring
Serves: 4-6
 
This is tastier than store-bought vegan yogurt, but it's missing the acidophilus. No worries - you won't miss it, because it's still healthy and actually has no refined sugar like store brands.
Ingredients
  • 2 packages Mori-Nu silken tofu
  • ½ cup maple syrup or brown rice syrup
  • 2 limes, zested and juiced
  • 1 small lemon, juiced
  • 1 teaspoon vanilla flavoring
Instructions
  1. Blend all ingredients in a food processor. Be sure to scrape the edges of the bowl a few times to incorporate all the tofu. Blend until smooth.
  2. Layer with Coconut Bliss Granola and fresh berries for a parfait.

This Giveaway is now closed..thanks to all who entered! 

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan brunch recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

All entries must be completed no later than Saturday, May 18th 2013,  at 11:59 p.m. EST.

Winner will be announced on Sunday, May 19th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Green Power Smoothie

By 28 Comments

In the mood for a new green smoothie? I know we were at my house this week and this is what I came up with.

This smoothie is nutrient-rich and delicious. Spinach is a powerhouse of nutrients including iron, beta-carotene and vitamin C that fights heart disease and provides anti-cancer benefits. Cucumbers provide us with valuable antioxidant, anti-inflammatory, and anti-cancer benefits as well. Coconut water is full of potassium and electrolytes which makes this the perfect after-workout smoothie. I have it right after my morning run and it gives me the boost and energy I need to keep me going for the rest of the day chasing around two small kids. =)

We are loving this smoothie and will be drinking it every morning this week. Enjoy and let me know how much you love it too. =)

Green Power Smoothie

Yield: 2 servings

Ingredients:

2 cups baby spinach, washed

1/2 cup cucumber, peeled and chopped

1 banana

1/2 cup unsweetened non-dairy vanilla milk of choice

1/2 cup fresh squeezed orange juice

1 cup 100% pure coconut water

2 tbsp flax, hemp or chia seeds

Directions:

Combine all ingredients in a blender. Puree until smooth and serve.

Dont’ forget to check out my article which was published on Wednesday, September 7th in print and online here Jackson Sun including an interview and featured recipes. Very exciting for me and I can’t wait to get the print version! =)

Have an amazing day folks!

 

Summer Fest: Fresh Cherry and Almond Scones – Vegan and Sugar Free

By 6 Comments

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This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.

Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.

These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.

Enjoy!

What’s your favorite way to eat and enjoy cherries?

Fresh Cherry and Almond Scones

Yield: Makes 8 scones

Ingredients:

2 cups whole-wheat pastry flour

1/4 cup date sugar, I use Aunt Patty’s

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

4 tbsp Earth Balance Coconut Spread

1/4 cup raw almonds, chopped

1/2 cup fresh cherries, chopped

3/4 cup plain dairy-free yogurt

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)

1 tbsp date sugar for topping

1/2 tsp cinnamon for topping

Directions:

Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.

Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.

In a large bowl, sift together flour, baking powder, baking soda and cinnamon.

In a small bowl, stir together yogurt, almond extract and almond extract.

Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.

Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.

Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.

Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.

Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.

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Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake

Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta

Daydreamer Desserts: Cherry Crumble Cake

Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways

Spices and Aroma: Dilkush with Cherries

And Love It Too: Cherry-Pecan Chicken Salad

FN Dish: The Ultimate Cherry Pie

Daily*Dishin: Simple French Cherry Clafouti

Glory Foods: Collard Greens and Cherry Reduction

Chez Us: Gluten-Free Cherry Clafoutis

Food for 7 Stages of Life: South Indian Hot and Sour Soup

Virtually Homemade: Dark Chocolate Cherry Kuchen

In Jennie’s Kitchen: Cherry Conserves

The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti

Cooking Channel: Very Cherry Sangria

Napa Farmhouse 1885: Cherry Balsamic Vinegar

Zaika Zabardast: Balsamic Cherry and Peach Crisp

Mooshu Jenne: Rainier Cherry Panna Cotta

Food2: A Very Cherry Recipe Round-Up

CIA Dropout: Italian Cherry Cake

Sweet Life Bake: Honey-Tequila Pickled Cherries

Cooking With Books: Cherry Cooler

Recipe Girl: Cherry Limeade Pound Cake

 

Quinoa, Apricot and Oat Muffin Clusters

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Quinoa, Apricot and Oat Muffin Clusters
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Flourless, gluten-free granola muffin clusters. These light and healthy clusters boast an irresistible creamy, crunchy sweetness. They will disappear quickly so watch out!
So today I actually decided to clean and organize my pantry…I know what a shocker! I am constantly grabbing things and putting them back in no particular order. I mean, I would like to be more organized about certain things, but this particular feat just gets away from me. You know who likes to do this? My wonderful and amazing husband, Matt. God bless him. He loves to straighten out the pantry and even the refrigerator. Are you saying ‘Whoa’ yet?! I know…I know…I love him too. We seriously balance each other out in so many ways and this is just a small area that most people wouldn’t even mention. For me this little thing he likes to do means so much to me. I feel I just have to tell the world…aaaahhh….thank you my love!
So what I found today, in the abyss I call my pantry, was a package of Turkish Apricots I bought at Whole Foods a while back. Oh, a little light-bulb went off and even though I’ve been stuck on date paste as my sugar alternative, I found myself making apricot paste.  I love my date paste, but why not expand and make all kinds of fruit pastes.
Yeah…superb idea!
Apricots are good for you too. They are rich in iron, potassium, vitamin A and fiber and the Turkish apricot is supposed to be the sweetest, tastiest of all the world’s apricots. I will have to make a different kind to test this and let you know. The apricot paste came out delicious and I was excited to test it out in this recipe and many others.
We are in desperate need of new granola snacks this week. They sure go quickly around here and I wanted something a little different. Since I am big into throwing quinoa into a lot of my recipes, here we go again and why not? It’s the Mother Grain and I love it.
I thought Quinoa Apricot Clusters sounded like fun. I googled to see if there was anything similar out there and I found these from Martha Stewart. I adapted mine into these cute little mini-cluster things or maybe they are more like flourless oat muffins. Whatever they are, they are REALLY good. I had to get my pictures done quickly because they kept disappearing off the plate!
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Since I can’t decide whether they are muffins or granola clusters, I guess I will call them Quinoa, Apricot and Oat Muffin Clusters!
I think I like the sound of that.

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Quinoa, Apricot and Oat Muffin Clusters
Author: 
Recipe type: Breakfast
 
Ingredients
For the Apricot Paste: Makes 1 cup
  • 1 cup of unsweetened dried apricots
  • water for soaking
For the Quinoa, Apricot and Oat Muffin Clusters: Makes 24 Muffins
  • ¾ cup cooked quinoa
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup ground mixed nuts of choice (I used almonds, pecans and sunflower)
  • ½ cup raisins or unsweetened dried fruit of your choice (I only had raisins, but would mix different kinds here next time)
  • ¼ cup almond butter
  • ½ cup apricot paste
  • 2 tbsp flaxseed meal mixed with 6 tbsp warm water
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 tsp pure vanilla extract
Instructions
For the Apricot Paste
  1. Cover apricots with cold water and soak for 4-6 hours.
  2. Remove apricots and reserve water.
  3. Place apricots in blender or food processor. Process until smooth. If needed, adjust consistency with some of the reserved water.
  4. Store the apricot paste in an airtight container in your refrigerator for up to two weeks. Use as needed.
For the Quinoa, Apricot and Oat Muffin Clusters
  1. Preheat oven to 350 degrees F. Lightly spray a non-stick muffin pan with cooking spray.
  2. Cook quinoa according to package directions, set aside.
  3. Mix together flaxseed meal with warm water and set aside.
  4. In a medium mixing bowl, stir together quinoa, oats, mixed nuts, and raisins.
  5. In separate mixing bowl, add almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla. Stir until combined.
  6. Fold in dry ingredients and stir well.
  7. Spoon the granola mixture into each muffin cup filling almost to the top. Press mixture down firmly into each cup with the back of a spoon and/or your fingers. Bake in oven for 30 minutes, or until golden brown. Let cool slightly before removing.
 

Enjoy these yummy and good for you treats….they are nutrient-rich and delish!

Are you wondering if I got my pantry organized…not a chance!
Okay, now I’m feeling guilty. I think I will try cleaning the pantry now.
xoxo,
Jen

Quinoa Oatmeal Mini-Muffins

By 11 Comments

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Today, I decided to try out quinoa flour for the first time. I actually want to experiment with all gluten-free flours so I thought this was a good starting point. I am a HUGE fan of quinoa in general for its nutritional benefits and use it often, but I’ve never made anything out of quinoa flour. Quinoa has a slightly bitter taste, but I love it and most of you probably do as well! There are definitely many recipes out there that use it, but I had to try it out for myself. I modified a recipe I’ve had for a long time for oatmeal muffins by just replacing the whole wheat pastry flour with the quinoa flour.

The end result…the muffins do have a distinct quinoa flavor to them, but are they good? My husband thinks they are fantastic, they are kid-approved, and I kind of like them too. These are a great, healthy snack for kids. Every time I eat one I like them even more…they are growing on me…yep. I definitely need to experiment with quinoa flour some more and maybe mix the quinoa flour with another gluten-free flour like amaranth. I think that is what I will do next time I make these, which will probably be in the next couple days because I will obsess about it until I try it!  

Have you tried quinoa flour? What do you think about it? If you haven’t, try these muffins out and let me know what you think!
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Quinoa Oatmeal Mini-Muffins
Yield: 24 mini-muffins
Ingredients:
1 tbsp flaxseed meal mixed with 3 tbsp water
1 ¼ cup quinoa flour
1 cup old fashioned oats (not instant)
2 tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
1 cup unsweetened almond milk
1/2 cup date syrup
2 tsp pure vanilla extract
¼ cup raisins
¼ cup chopped dates
¼ cup chopped pecans
Directions    
Preheat oven to 375 Degrees F.
Lightly spray a mini-muffin pan with cooking spray. Mix 1 tbsp flaxseed meal with 3 tbsp water, set aside. Sift the flour, cinnamon, baking powder and baking soda into mixing bowl.  Add oatmeal and stir to combine. In a separate bowl combine flaxseed meal mixture, almond milk, date syrup, and vanilla extract. Stir to combine. Fold in dry ingredients and add raisins, dates and pecans.  Mix until just combined. Spoon the batter into muffin pans, filling each one almost to the top. Bake for 20-25 minutes, or until the tops are lightly browned and a toothpick inserted in the middle comes out clean. Cool slightly, remove from the pan, and serve.
Happy healthy eating!