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Vegan chocolate muffins with okara and walnuts

updated

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Ingredients for 1 servings:

  • 150 g spelt flour type 630
  • 6 tbsp walnuts, ground
  • 2 tsp, leveled baking powder
  • 2 tsp vanilla sugar
  • 1 pinch of salt
  • 80 g cane sugar
  • 1 tsp baking soda
  • 1 tbsp sunflower oil
  • 1 tbsp almond butter, white
  • 125 g okara, unsqueezed
  • 125 ml soy milk (soy drink)
  • 2 tbsp lemon juice
  • 100 g dark chocolate drops

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Coarsely grind the walnuts. Mix the solid and dry ingredients separately. Combine both mixtures and stir in the chocolate chips. Fill the muffin cups 2/3 full with the mixture. Preheat the oven to 220°C and bake the muffins on the bottom rack for about 20 minutes, until no more batter sticks to the test stick. Makes 12 muffins.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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