VEGAN RICE-ILLICIOUS BLUEBERRY RICE MUFFINS WITH CHOCOLATE CASHEW RICE COOKIE

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Good evening steemit. Though I had 3 weeks to cook something for this new monthly food contest, as with many things in my life, I left it until the last moment to make it happen. I hope my entry is not too late.

First thing you hear about this new food contest? Check out TASTY TUESDAY - RICE-ILLICIOUS COOK OFF SEASON 1 for more info.

Special thanks to the @qurator, @capduagajah and @foodiesunite to make this new and exciting food contest happen.


This month’s mandatory ingredient was rice flour. Though I have been living in SE-Asia for over 5 years it is the first time I use rice flour in my cooking. I know… After all these years I haven’t gotten used to eating a lot of rice or rice products. Shame on me…

Anyhow, the other day I bought a package of rice flour and came up with this recipe. At first, I was thinking to make one of my favorite Cambodian sweets which is a rice flour steamed bun infused with pandan leaf and filled with coconut and pandan paste.

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But as I said this is the first time I use rice flour and I honestly wouldn’t know how to make steamed buns lol…. So I though stick to something you know… muffins and cookies.

BLUEBERRY RICE MUFFINS WITH CHOCOLATE CASHEW RICE COOKIE


Since I am a plant-based muncher, this recipe is dairy- and egg-free.

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INGREDIENTS


For the blueberry muffins (makes 6 muffins)


  • ¾ cup blueberries

Wet ingredients


  • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
  • ½ cup almond milk
  • 2 tbsp raw palm sugar or raw honey (normal sugar works too but add to dry ingredients)
  • 2 tbsp extra virgin coconut oil

Dry ingredients


  • 1 cup rice flour
  • 2 tsp baking powder
  • ½ tsp Himalayan pink salt
  • 1 tsp lime zest

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INSTRUCTIONS


To make the chia egg, mix 1 tbsp of chia seeds with 3 tbsp of water and let sit for a few minutes. A sticky gel-like substance will form.

Preheat the oven to 425°F or 220°C

If not using a silicone mold or non-stick muffin tin, lightly grease a 6-cup muffin tin.

In a mixing bowl, combine rice flour, baking powder, salt, and lime zest. Mix well.

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In another bowl, mix the chia egg, raw palm sugar, almond milk, and coconut oil until well blended.

FYI: I used raw palm sugar which is a sticky wet ingredient, if using normal sugar add to the dry mix instead.

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Add in the dry ingredients and mix just until combined. Then carefully stir in the blueberries.

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Pour the mixture into the muffin tin. Bake for 15-20 minutes or until the edges are slightly browned.

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Allow muffins to cool for 5 minutes before removing from the tin.

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BLUEBERRY RICE MUFFINS WITH CHOCOLATE CASHEW RICE COOKIE


Since I am a plant-based muncher, this recipe is dairy- and egg-free.

INGREDIENTS


CHOCOLATE CASHEW RICE COOKIE (makes 1 baking tray of cookies)


INGREDIENTS


  • ⅓ to ½ cup cashew nuts, crushed
  • Desiccated coconut for topping

Dry ingredients


  • 1 cup rice flour
  • ½ cup old-fashioned rolled oats
  • ½ cup raw cacao
  • ¼ cup desiccated coconut
  • ¾ tsp baking powder

Wet ingredients


  • 2 tbsp raw palm sugar or raw honey (normal sugar works too but add to dry ingredients)
  • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
  • ½ - ¾ cup extra virgin coconut oil
  • 1-2 tsp vanilla extract

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INSTRUCTIONS


To make the chia egg, mix 1 tbsp of chia seeds with 3 tbsp of water and let sit for a few minutes. A sticky gel-like substance will form.

Pulse oats a few times in a blender to break them up a little. Combine with all other dry ingredients and mix well.

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In another bowl, mix the wet ingredients until well combined.

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Add in the dry ingredients and mix until combined. Then carefully stir in the crushed cashew nuts.

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Roll the dough into a sausage and wrap in baking paper or plastic foil. Let rest in the fridge for 20 minutes.

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Preheat the oven to 425°F or 220°C. Line a baking sheet with baking paper or a silicone mat.

Cut cookies in discs or heart shapes and place them on the baking sheet. Bake for 10 to 20 minutes.

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CHOCOLATE SAUCE for the writing


Mix equal parts of raw cacao powder and coconut oil.

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END RESULT


Add blueberry muffins to a plate, sprinkle with desiccated coconut (or chocolate sauce) and add a chocolate heart-shaped cookie on top. I served mine with a mint-infused green tea.

Writing is done with the chocolate sauce.

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After my hubby and I ate our muffin I realized I forgot to take a pic with my steemit name…. Luckily I made enough to make a second plate… no more chocolate writing on this one though… I wasn’t very good at it so it took me ages.

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WISHING YOU ALL A WONDERFUL DAY ღ ღ ღ


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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!


ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600


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Love these little bad boys - they look so yummy

Loved that you went the extra mile in spelling it out! Looks YUMMY!!

Hehe thanks.... It took me a while. Not very good at it. Have a beautiful day

Received!

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Your post has been verified for the Tasty Tuesday Season 1 - M01 cook-off.

Your post will be listed for the judges review and voting.

Wishing you all the best!

Wow! These look really delicious!
And these are vegan too!

Plant foods are the best. Thanks for passing by

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