‘I use tofu in this recipe instead of butter or oil to make these light cranberry and coconut muffins, sweetened with Stevia. To add lightness to the mix and intensify the cranberry flavour, I use Organic Sparkling Cranberry Drink by Whole Earth. I used the ginger drink when I made gingerbread with aquafaba a few weeks ago. This recipe also works well with ricotta instead of tofu. For the lightest possible muffins, fold in the liquids into the dry ingredients and do not overmix.’
You will need:
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
a few drops good vanilla extract
1 cup tofu
6 tablespoons cranberry sauce [I use the one I made 2 weeks ago during the show]
juice of one lemon
1 tablespoon cornflour
1 1/2 cups stevia [I use Tate & Lyle but check the label on your jar or packet for the conversion of 1 1/2 cups sugar]
8 – 10 tablespoons Organic Sparkling Cranberry Drink
1 muffin tin and muffin cases
In a large bowl sieve the flour and cornflour twice. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the tofu with the cranberry sauce, lemon juice, eggs and vanilla
Add the dry ingredient mixture, a little at a time and fold in using a large metal spoon. Then add 8 – 10 tablespoons of organic sparkling cranberry drink until you have a dropping consistency.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170C for 35 minutes.
And today I also made fresh home-made almond milk and you will need:
1 cup almonds
3 cups bottled water
a pinch of salt
Soak the almonds overnight.
Drain the water and rinse the almonds.
Place the almonds in a blender and add 3 cups of bottled water. Add the dates and a pinch of salt.
Blend on high speed until the mixture is well blended, the almonds totally ground and the mixture appears consistent.
Strain the almonds by placing them in a colander covered with muslin or a clean dishcloth.
Squeeze out the almond milk into a container by wringing the dishcloth or muslin. Do not discard the ground almonds [tomorrow afternoon we will use them 🙂 ]
Refrigerate and serve.