Two Tart Muffins

Submitted by HayGurl on Mon, 02/10/2020 - 21:57
Two pink gluten-free rhubarb apple muffins, one cut in half to show interior texture.

These muffins get their name due to two springtime seasonal treats: rhubarb and sour cherries, both which happen to pack a pucker of tartness. Despite the tartness, this recipe calls for only half of the sugar in similar muffin recipes, relying instead on the sweetening power of applesauce and naturally sweet sorghum flour for sweetening.


Ingredients

If you can’t blue ribbon, then Blueberry Muffin!

Submitted by HayGurl on Mon, 09/03/2018 - 08:11
Gluten Free Blueberry Lemon Muffin

Ah… the great Minnesota get together. It’s a complicated place for a vegan to be. My first visit was over 10 years ago and I hated it! From the overwhelmed mommy pigs at the Miracle of Life Center to the random pairings of fried animal things on sticks I just wasn’t super into it. Then something happened: the vegan main dish competition. (Though I can’t give it all the credit – there was amazing seed art and En Vogue this year!)

Rawstravagana - Buckwheat Tabouli

Submitted by HayGurl on Sat, 06/13/2015 - 11:04
Buckwheat Tabouli

I’m back! I haven’t blogged in a while and now that the whole article I just wrote up got deleted I remember why.  I suck at technology.

Anyway, it is that time of the year again…rawstravaganza.  That is what I call my annual week-long stint of a basically raw diet.  I say basically and use “raw” loosely because I am not super picky about it my food stays under certain temperatures or the nuts I buy have been pasteurized or stuff like that.  I’m doin it my way, the rawstravaganza way.