The cherries at the Vancouver Farmer’s Market this week were incredible! I had to use them to make a delectable morning morsel to highlight their peak ripeness. I found a recipe that wasn’t vegan, and made it vegan and healthier, and it worked out (!)…it doesn’t always. The almond extract is a sweet compliment to the ripe, yet slightly tart cherries…Good Morning!
1 cup quick-cooking oats
1 cup spelt flour
3/4 cup coconut sugar or evaporated cane sugar
2 tsp baking powder
1 tsp baking soda
1/2 teaspoon cinnamon
1/4 tsp salt
3/4 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup neutral oil (I used melted coconut oil, refined)
1 tsp almond extract
1 cup fresh cherries, roughly chopped
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
In a small bowl, combine apple cider vinegar and almond milk, and let curdle for 10 minutes.
With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, cinnamon, salt and egg replacer (if using a flax egg, add to wet ingredients). Combine curdled almond milk, oil and almond extract in a small bowl. Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist. Fold in chopped cherries.
Spoon muffin mixture into muffin pan. Bake for 18-20 minutes. Let cool on a wire rack for 5 minutes before diving in.
~The Vegan Project