Raise Vegan November 2018 Raise Vegan - Page 13

Pumpkin Spice Muffins Campfire Bark Pumpkin Spice NutMix 1¾ cup flour ½ cup coconut sugar ½ cup date sugar 1 tbsp baking powder ½ tsp salt 2 tsp cinnamon ½ tsp allspice ½ tsp nutmeg ¾ tsp ground ginger 1 cup puréed pumpkin 2 tsp vanilla extract ½ cup almond milk ½ cup olive oil Chopped nuts, optional Brown sugar, optional 1 cup dark chocolate chips, divided 1/2 cup brown rice syrup 1/3 cup peanut butter 1 tablespoon coconut oil 2 teaspoons pure vanilla extract 1/2 teaspoon coarse salt 3 cups graham cracker cereal, such as Cascadian Farms Graham Crunch 1/4 c. brown sugar 1-½ teaspoons ground cinnamon ¾ teaspoon ground nutmeg ¾ teaspoon ground ginger ½ teaspoon ground allspice 1/4 cup vegan butter 2 tsp vanilla extract 2 cups almonds 2 cups raisins or dried cranberries 1 cup pumpkin seeds 1 cup sunflower seeds Ingredients: Method: Ingredients: Method: 1. Place 1/2 cup of the chocolate chips in the freezer. Line an 8×8-inch baking pan with parchment paper, leaving some hanging over the sides to easily lift out later. Coat with nonstick spray. Set aside. Ingredients: Method: 1. Preheat oven to 250ºF. Lightly grease two baking sheets. 2. In a large saucepan over medium heat, combine the brown rice syrup, peanut butter and coconut oil. Cook and stir until smooth and creamy. 2. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, ginger and allspice; set aside. Over low heat, melt the butter and stir in vanilla. 3. Stir in the puréed pumpkin, vanilla, almond milk, and olive oil. 3. Remove from heat and add in the vanilla extract and salt. Next, stir in the graham cereal until the cereal is evenly coated. Quickly mix in the chocolate chips that were been in the freezer. 3. In a large bowl, mix together the nuts and seeds. Pour the butter mixture over them and stir to coat. Gradually stir in the sugar and spices blend until fully incorporated. 4. Line a muffin tin and fill each ⅔ of the way full. If desired, top with chopped nuts and sprinkle a ½ tsp of brown sugar on each muffin. 4. Pour the mixture into the prepared baking pan. Firmly press the mixture into a compact, even layer. Sprinkle the remaining chocolate chips over the top. 4. Spread onto the prepared baking sheets and bake for 30 minutes, stirring every five minutes. 5. Bake for 16-20 minutes or until a toothpick inserted comes out clean. If the nuts begin to get a little too toasty before the muffins are done cooking, drape a sheet of aluminum foil over the pan. 5. Place in the refrigerator for 30 minutes to set. Once cooled, remove the treats from the pan with the parchment han- dles. Cut into squares and serve. 1. Preheat the oven to 375ºF. 2. Combine the flour, coconut sugar, date sugar, baking powder, salt, cinnamon, allspice, nutmeg and ground ginger in a medium-sized bowl. Mix Thoroughly. 5. Pour mixture onto parchment to cool and store in an airtight container. 6. Serve with a drizzle of maple syrup! RAISEVEGAN.COM RV. 13