Last week, a good friend of mine challenged me to find or come up with a recipe using cranberries. I have to admit, in the past, cranberries have never been my favorite. I have always passed over the cranberry sauce at Thanksgiving feast. Even laced with huge amounts of sugar, they still tasted too tart for me.
Well, all that has changed, and I have actually learned to love cranberries! Last Thanksgiving, I did without the sugary cranberry sauce and made a pretty awesome Roasted Maple Syrup Cranberry sauce. Anyway, that’s for another time…. 😉
So, my challenge: recipe using cranberries!
A friend of my friend (follow me here….) sent a recipe to me for Cranberry Pumpkin Muffins. It really looked great and very tasty. But alas, it called for “2 cups of sugar, white flour, oil, and eggs.” The title of the recipe really drew me in….cranberries and pumpkin….ahh! it just sums up this whole fall season! I knew I had to make it so my family could eat it.
I decided to use spelt flour. Spelt is an ancient wheat and is closely related to wheat. It also is equally measured in recipes to wheat. Our family has mostly avoided spelt because of it’s close ties to wheat and it does contain gluten. But, I decided to use this recipe as an experiment of tolerance. (I plan on remaking this recipe, in the future, using a true gluten-free wheat-free flour alternative.)
Vegan Cranberry Pumpkin Muffins (or Bread!)
- 3 cups spelt flour
- 1 T. cinnamon
- 1 t. nutmeg
- 1/2 t. cloves
- 2 t. baking soda
- 1 1/2 t. baking powder
- 1 1/2 t. salt
- 1 cup stevia/cane sugar mix
- 15 oz. canned pumpkin
- 1/3 cup applesauce
- 1/3 cup oil (I used coconut oil)
- 4 T. chia seed gel
- 1/2 c. orange juice
- 1 cup fresh cranberries, chopped
1. Chop up the fresh cranberries and soak them in the 1/2 cup orange juice for 20-30 minutes. This will help lessen that tartness of the cranberries.
2. Mix together flour, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and sugar.
3. In a separate bowl, mix together canned pumpkin, applesauce, oil, and chia seed gel.
4. Blend together wet ingredients and dry ingredients. Using a hand mixer or mixer, blend for 2 minutes on medium.
5. Gently stir into muffin batter, cranberries and orange juice mixture. Stir until blended.
6. Pour mixture into muffin cups, makes about 30 muffins
Pour mixture into 2- 8×4 inch loaf pans to make bread.
7. Bake at 350 F for 15-20 minutes for muffins, or 45-50 minutes for bread. Insert a toothpick to check to see if it’s done.
This recipe does make a lot. With a family of six, left overs is never a problem! But, if you do have left overs and can’t eat this much, freeze them! 🙂 Bake and then store them in a freezer ziplock bags. Defrost them when your ready to eat them.