Vegan 4 Grain Strawberry Muffin/Cake

Know what you Eat : Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges. A recent study has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.

I love to bake and baked goodies but after baking and eating them i really feel guilty of the amount of sugar and the carb in them. Now a days, i am trying to substitute all purpose flour with whole grain flours. For sugar with apple sauce and fruit juice, in this recipe i added 1 table spoon of beet pulp but really got scared at the color but after baking the color was all gone.


Cooking Time: 30mins
Preparation Time: 15 mins
Serves – 12 muffins

Ingredients

Chopped strawberries - 1 and 1/2 cups
Oats - 1/2 Cup
Whole barley - 1/2 Cup
Whole wheat pastry flour – 1/2 Cup
Brown Rice flour – 1/2 cup.
Baking soda - 1/2 tsp
Chia powder - 2 table spoons (chia is very good egg substitute, instead of chia add 1/2 tsp more of baking soda and 1 tbsp of apple cider vinegar)
Salt - 1/2 tsp
Apple Sauce - 1/2 Cup
Beet Pulp - 1 tbsp
Raw Sugar - 1/4 cup
Cinnamon powder - 1/2 tsp
Oil - 1 table spoon
Water - 1 Cup

Method

1) Grind whole barley and oats into powder
2) In a bowl combine Oats, whole barley, brown rice flour, Whole wheat pastry flour, Baking soda, salt, Cinnamon powder, Chia powder and sugar.
3) Mix the dry ingredients well and add Oil ,apple sauce and beet pulp.
4) Now add the chopped strawberries and add water and mix the batter well.
5) Preheat oven to 350 degrees.
6) Pour this batter to 3/4 of muffin mould and bake for 20 to 30 mins till a knife inserted comes out clean.
7) The muffin was slightly sweet if you have a sweet tooth add more sugar or serve with fruit preserves sweetened with fruit juice and fresh strawberries.

Event Participation

This dish goes to Whole Grain Baking Event - Barley hosted by Madhuram.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.
This goes to Strawberry Feast @ My kitchen treasures.
This dish goes to Original Recipes - Monthly Round up event hosted by Lorie.

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Vegan Chocolate Multigrain Muffin

Know what you Eat: Buckwheat contains almost 86 milligrams of magnesium in a one-cup serving. Magnesium relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure-the perfect combination for a healthy cardiovascular system.

Cooking Time: 30mins

Preparation Time: 15 mins

Serves – 12 muffins

Ingredients

Oats - 1/2 Cup

Whole barley - 1/2 Cup

Buck wheat powder- 1/2 Cup

Whole wheat pastry flour – 1/2 Cup

Brown Rice flour – 1/2 cup.

Baking powder - 1/2 tsp

Chia powder - 2 table spoons (chia is very good egg substitute)

Salt - 1/2 tsp

Apple Sauce - 1/2 Cup

Raw Sugar - 1/2 cup

Cinnamon powder - 1/2 tsp

Unsweetened Cocoa powder - 2 tablespoons

Oil - 1 table spoon

Water - 1 1/2 Cup

Method

1) Grind whole barley and oats into powder

2) In a bowl combine Oats, whole barley, buck wheat flour, brown rice flour, Whole wheat pastry flour, Baking powder, salt, Cinnamon powder, Cocoa powder, Chia powder and sugar.

3) Mix the dry ingredients well and add Oil and apple sauce.

4) Add water and mix the batter well.

5) Preheat oven to 350 degrees.

6) Pour this batter to 3/4 of muffin mould and bake for 20 to 30 mins till a knife inserted comes out clean.

7) Buck wheat has a strong nutty flavor so be prepared for it. Enjoy this as a quick breakfast or as a guilt free snack.

Event Participation –
This goes to Whole Grain Baking – Brown Rice an event hosted by Madhuram
of Eggless Cooking.

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