I confess: I have always been rather sceptical of vegan baking. Even though I regularly eat vegan lunch or dinner, I have found it difficult to expand my vegan wishes to desserts. With no butter, no eggs and no milk, how could you ever get a gloriously decadent and scrummy end result?
Yes, in terms of vegan baking my experience had not been pleasant, for all the vegan cakes I had already tasted (which admittedly, were not a lot), all tasted bland or dry with some really odd textures and ingredients.
But I was not ready to give up on vegan baking yet and –as always- was determined to use my own incredible baking skills to conjure up a vegan dessert that would finally be able to give me a culinary orgasm.
So I ended up adapting one of Gwyneth’s recipes.
Yes, Gwyneth Paltrow.
The Hollywood actress
Who allegedly had a feud with Vanity Fair (the typical Hollywood drama!)
And who apparently doesn’t let her children eat carbs (the not so typical family drama!)
Honestly, the fact that I was basing my first vegan baking attempt on one of Gwyneth’s recipes was not reassuring at all!
However, I don’t know whether my prejudice about Gwyneth’s baking skills was unfounded or whether I am just a true baking diva who is able to turn anything into something truly delicious, the truth is that these banana and date muffins were to die for.
They had an amazingly light and fluffy texture, were singing with lovely banana flavour and were delightfully comforting thanks to the sticky dates.
And apart from being delicious, they were also really healthy! Besides the obvious reason –that it’s vegan!- these little beauties only contain natural sugars from the dried dates and organic maple syrup and were packed with vitamins, fiber and anti-oxidants thanks to some poppy seeds, sesame seeds and organic coarsely ground whole wheat!
Conclusion? I am converted. Vegan baking is awesome. And I think you should give it a go as well!
PS: As previously mentioned, these muffins are not entirely the same as Gwyneth’s version, so if you really want to try her recipe, you’ll have to look it up for yourself 😉
Ingredients (makes 4 muffins)
- 100gr plain flour
- 15gr organic whole wheat
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 banana
- 70gr dried dates, cut into chunks
- 30gr maple syrup
- 1 tbsp olive oil
- 2 tbsp vegetable oil
- 1/2 tsp sesame oil
- 4 tbsp almond milk
- ¼ tsp ground cinnamon
- Preheat the oven to 180°C and put muffin cases in your baking tin.
- Mix together the dry ingredients.
- In another bowl, mash the banana together with the oils, dates and maple syrup.
- Mix the banana mixture with the dry ingredients and gradually pour in the almond milk so that you get a slightly more liquid batter (it is supposed to resemble your everyday muffin batter, duh.)
- Spoon the mixture into the cases and bake for 15-20 minutes.