Weekend Brunch: Lemon Coconut Muffins and Vegan Hot Chocolate

So I’m doing this cleanse for the new year where I don’t eat any sugar, gluten, animal products, caffeine, or alcohol. I was getting along fine eating mostly fresh produce, rice, and nuts until about the two week mark. Sometimes a lady just needs baked goods. So here’s my first experimentation with gluten free, sugar free, vegan baking.

Lemon Coconut Muffins

  • 1 cup brown rice flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 4 tbsp agave syrup
  • Ener-G egg replacer equal to one egg
  • 1 tbsp oil
  • 1 cup almond milk
  • 2 tbsp grated lemon zest
  • About a handful of unsweetened shredded coconut

Preheat oven to 350 degrees F.

In a small mixing bowl combine egg replacer, almond milk, agave syrup, and oil. Mix together well. In a larger bowl combine brown rice flour, oat flour, and baking powder. Mix. Add the egg, milk, agave, and oil to the dry ingredients and mix. Toss in the lemon zest and coconut and mix gently.

Fill muffin tins 3/4 full. Bake for 25 to 28 minutes.

Makes about 6 muffins.


Vegan Hot Chocolate

  • 2 1/2 cups almond milk
  • 3 tbsp agave syrup
  • 3 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper

Heat all ingredients on medium heat until simmering. Remove from heat and whisk until frothy. Enjoy!

hot chocolate



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