Here's a sweet saturday treat. The cold weather has inspired me to bake this week, and I couldn't resist using cranberries. Since they are only available in the fall, I buy a few extra bags and freeze them. They keep well for at least 12 months. I like to add them to smoothies and oatmeal all through the year. Cranberries are not just for Thanksgiving!
Reknowned for their ability to prevent and treat urinary infections, cranberries can also help raise (good) hdl cholesterol, help prevent atherosclerosis and many cancers including breast, colon, prostate and leukemia. Cranberries are an excellent source of vitamin C and fiber.
I like to add brazil nuts to my baking and oatmeal. They are a wonderful source of selenium which is a cancer preventative and helps to build the immune system. I grind them up in my food processor and freeze so they are always ready to use. My kids would never eat brazil nuts for a snack the way they eat other nuts, but ground and added to oatmeal or a muffin, they are happy to eat them.
Vegan Cranberry Muffins
1 1/2 c, whole wheat pastry flour
1/8 c. ground flaxseed
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 T. coconut oil
2 very ripe bananas, mashed
juice of 1/2 of a lemon
1/2 c. agave
1 c. fresh cranberries
3 brazil nuts, ground
1 T. raw unsweetened coconut
Preheat oven to 350. In large bowl combine dry ingredients. Then add oil, banana, lemon juice, and agave. Stir till just combined, then stir in cranberries. Spoon into greased cupcake pan, sprinkle with topping if using, and bake 15-18 min. till toothpick inserted into center of muffin comes out clean. Remove and cool on wire rack. Makes 11.