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Fall is one of the best seasons during which to bake. It’s not hot out anymore, so turning on the often doesn’t crank up the A/C, and, the colours and flavours of fall make for great tasting baking.
As we’ve mentioned before, we’ve been experimenting with gluten-free cooking at Never Enough Thyme. We’ve also been trying out some vegan recipes. You’ve probably heard of vegetarianism, which is the practice of abstaining from eating meat and fish; but veganism goes a bit further and is the practice of abstaining from eating or using any type of animal product – both in cooking and every day life. As you can imagine, this is particular hard when it comes to baking, which often includes eggs and dairy as staple ingredients.
Some recipes call for oil instead of eggs, but instead of either of these, you can use applesauce as a substitute, which is both healthier and vegan-friendly. Plus, apple is the quintessential flavour for fall. Bake a double batch of these and freeze some for breakfasts on a rushed day, or snacks for work and school.
Vegan Applesauce Raisin Muffins
1 ½ cup applesauce
¾ cup brown sugar
6 tbsp. vegetable oil
1 ½ cup all-purpose flour
2 tsp. baking powder
¾ tsp cinnamon
¼ tsp. ground allspice
¼ tsp. salt
1 cup rolled oats
¾ raisins or dried cranberries
Whisk applesauce, brown sugar and oil together. Stir together dry ingredients. Add to the applesauce mix and combine in oats and raisins. Spoon into paper muffin cups and bake at 350 degrees Fahrenheit for approximately 15 minutes or until a wooden pick comes out clean.
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