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Wakey wakey! Breakfast RECIPES

Set yourself up for the rest of the day with a healthy and hearty jump start…

Pumpkin spice muffins

By Bo at Bo’s Kitchen (www.boskitchen.com)

Makes 12 | Prep 10 mins | Cook 25 mins | Calories 275 (per muffin)

320g (111/3oz) spelt flour

1 tsp bicarbonate of soda

½ tsp salt

2 tsp cinnamon

¼ tsp ground cardamom pinch of ground cloves

¼ tsp nutmeg

½ tsp allspice

5 tbsp vegan margarine

225g (7¾oz) light brown sugar/coconut sugar

60ml (2½fl oz) vegetable oil

225g (8oz) pumpkin purée

2 flax eggs (2 tbsp flax mixed with 5 tbsp water)

180ml (6fl oz) ‘buttermilk’ (180ml (6fl oz) soya milk and 1 tsp apple cider vinegar) pumpkin and sesame seeds, to decorate (optional)

1 Preheat the oven to 190℃/Gas Mark 5 and line a 12-cup muffin tin with cases. In a bowl, mix the flour, bicarbonate of soda, salt, cinnamon, cardamom, nutmeg, allspice and cloves.

2 In a bowl, beat the margarine and coconut sugar until well combined, or cream together with the paddle attachment of a stand mixer.

3 Make flax eggs and set aside for 2 minutes to thicken.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Jul-18
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About Vegan Food & Living Magazine

Are you interested in trying out the Raw Food diet? Join us in the July issue of Vegan Food & Living where we show you how to make everything from delicious summer vegetable rolls to moreish raw cheesecakes and noodle bowls. Plus we discover the ins and outs of how to go raw. Also this issue, we explore the magical ingredient aquafaba, whip up an Indian feast and create some fun summer street food. Looking to go on a luxury break? We travel the world to find the best vegan hotels. We also share top tips for festival goers, concoct some medicinal teas and reveal how ethical your vegan diet really is. This issue also comes with a free Vegan Junk Food mini mag, packed with 23 tempting recipes and a how-to guide to making your own seitan. Download the issue today!