Few Sundays ago, I shared with you my impressions of a new cookbook on the vegan block – “Modern Raw: Healthy Raw Vegan Meals for a Balanced Life” by Rachel Carr. I’ve been wanting to cut down on cooking for some time, and especially during the summer, so this cookbook came to me in just the right moment. You can read more about my views and check out a recipe kindly provided by the publisher here.
Needless to say, inspired by the raw vegan strategy Rachel outlined, I jumped at the opportunity to start making my own raw experiments. I started with a breakfast item, and a pasta recipe, mostly because many people trying to follow plant-based eating find breakfast to be the most challenging meal, and because I couldn’t imagine that you can have pasta without cooking!
The muffins below are great – sweet without any added sugar, and ready without baking. If you told me that this is possible, I would have rejected your suggestion. Now, of course, I know better, and these muffins – although not having a texture of any muffin you ever tried before – are packed with good-for-you energy and will carry you through your morning.
They are made of carrots, apples, raisins and rolled oats – four ingredients only! And need a bit of help from cinnamon and nutmeg! You need a food processor to make them, since there’s lot of grating and I don’t recommend you undertake this process by hand. And there is also a bit of waiting for these muffins to firm up and come together, so it’s best to make them an evening ahead and them enjoy them for breakfast the next day!
Raw Energy Oatmeal Raisin Muffins
What you’ll need:
- 2 apples, cored (Granny Smith, MacIntosh, Pink Lady work best)
- 3 extra-large carrots, peeled
- 1 cup raisins
- 2 cups rolled oats, divided
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 12 walnut halves, optional
What you’ll do:
- Using a fine shredding attachment on your food processor or hand-held grater, grate the apples and carrots. Transfer them into a large mixing bowl.
- Change the food processor’s attachment to S-blade, then combine 1 cup of rolled oats and raisins. Pulse until finely ground.
- Combine with the grated carrots and apples, add the rest of the ingredients (all except walnut halves), and mix well using your hands to help the juices release and combine. Don’t worry if the mix feels wet – oats will absorb some of the excess moisture later. Depending on the exact variety of apples you use, you may end up with a bit too wet of a dough. In that case add 1/4 – 1/2 cup more oats.
- Line the muffin pan with the same baking liners you would use for your muffins or cupcakes. Scoop about 1/4 cup of the mix into each muffin holder. Pack in the dough by pressing with your fingers. Top each muffin with a walnut half, or top with rolled oats, or couple of raisin. You can also skip the topping or mix-and-match.
- Leave the muffins in the fridge for couple of hours to form up. Before serving take them out and let them come to room temperature – this will take 15 minutes or so. The muffins should slide out of the wrappers with easy and hold well together. If they don’t, you may want to add a bit more ground rolled oats into your dough next time. However, if they do, you will have a delicious, no-bake muffin on your hands – a great way to start your day. Enjoy!
Copyright © Eat the Vegan Rainbow, 2019
Eat the Vegan Rainbow 