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Digital Subscriptions > Vegan Food & Living Magazine > Get set for Christmas - Nov 2019 > Dessert R E C I P E S

Dessert R E C I P E S

Let your sweet tooth do the talking and prepare delectable desserts to die for...

Sweet treats!

Carrot muffins

By Annabelle Randles from The Flexitarian (www.theflexitarian.co.uk) Makes12| Prep10 mins| Cook20 mins| Calories266(per muffin)

75g (½ cup) raisins

2 chia eggs, 2 tbsp ground

chia seeds mixed into

6 tbsp water

250g (2 cups) spelt flour

150g (¾ cup) golden caster

(superfine) sugar

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

1 tsp ginger powder

½ tsp grated nutmeg

1 tsp cinnamon

300g (6 cups) grated carrot

200g (1 cup, cubed)

pineapple

90ml (¾ cup) vegetable oil

1 tsp vanilla extract

50ml (¼ cup) almond milk

90g (1 cup) walnuts

OPTIONAL TOPPINGS

icing (confectioner’s) sugar

cashew cream

coconut cream

lemon zest

1 Pour boiling water over the raisins in a bowl and let them soak in. Prepare the chia eggs by mixing 2 tbsp ground chia seeds with 6 tbsp water. Set aside for 10 minutes.

2 Preheat the oven to 200°C/Gas Mark 6. Place 12 large paper baking cases in a muffin tin.

3 Sieve the flour, sugar, baking powder, bicarbonate of soda, salt, ginger powder, grated nutmeg and cinnamon in a large bowl.

4 In a separate bowl, mix together the oil, vanilla extract, almond milk and chia egg so that there are no lumps. Whizz the pineapple in a blender and add to the wet mixture alongside the grated carrots.

5 Add the carrot mixture to the flour mix. Fold in the walnuts and drained raisins. Blend until well combined.

6 Carefully spoon the mixture into each baking case in the muffin tin to almost full height.

7 Bake for about 20-25 minutes. Insert a skewer to check they are cooked. Skewer should come out clean.

8 When the muffins have cooled down, add topping if desired.

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About Vegan Food & Living Magazine

It's never too early to start planning for Christmas if you want the day to go as smoothly as possible, so this issue we've got a whole range of recipes for main courses, sweet treats and even edible gifts to get you started. Trying to stick to a budget this festive period? We've also got 9 tips for hosting a great Christmas without having to spend lots. Also this issue, we share some delicious 30-minute meals, cook up ideas for a delicious Boxing Day brunch and take a lesson from Italian nonnas in how to cook up the best pasta dishes. Plus we've got the final part in our Women on the Frontline of Animal Advocacy series, explore how environmentally sustainable your vegan diet is and reveal how to deal with difficult situations and conversations with non-vegans this Christmas.