Our Weekly Food Haul + How to store vegetables in Fridge [Kitchen tips]
This is what we eat in a week as a family of 3.
Each week is slightly different to another one but this haul is a great exemple of what we usually buy ;-)
I hope you enjoy❤
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My Blog : shinewithplants.com
Muffin recipe:
Ingredients for about 10 to 12 muffins
1/2 Cup mashed sweet potato (cooked)
1 Cup Gluten free rolled Oat
1/4 Cup Unrefined coconut sugar (or any sugar powder of your choice)
1/2 tablespoon Ground flaxseed
3 Tablespoon Almond butter (any nut butter will work)
1/2 Cup Almond Milk (or any dairy-free milk)
1/2 Teaspoon Vanilla powder
1/2 Teaspoon cinnamon
1/2 Tablespoon baking powder
1 + 1/2 tablespoon water
1 pinch sea salt
Method
Preheat the oven to 350 degrees.
➡️Make a flax egg by mixing the ground flaxseed with the water. Let it sit in the fridge for about 15 minutes to thicken.
➡️Oat flour : Place the oats into your food processor/blender and process until you get a powder-like consistency.
➡️In a large bowl, add the oat flour and all the dry ingredients and mix well.
➡️ In a small bowl, whisk the flax egg and the milk and pour it into the dry mixture along with the mashed potato and the Almond butter. Mix very well until you get a batter.
➡️Pour the batter into a muffin pan (approximately 1/4 cup batter for 1 muffin). Bake for about 25 minutes. I know it's ready when a knife comes out clean.
🔥Remove from the oven and allow it to cool for few minutes. Enjoy!
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Hey there! Welcome to my Channel! I'm Fabiola and I'm a young mom currently based in Chicago. This Channel is all about sharing my journey to spread awareness of the plant-based lifestyle.
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