Vegan Cranberry Orange Muffins + Some Exciting News!

Hey all!

*sigh* Where to begin? I feel so out of touch with the blogging world, it's been a good three weeks since I've posted anything and I've barely read other people's blogs. Life just gets crazy sometimes and since this blog is currently just a hobby for me it's usually the first to go. I've been busy with finishing up my certificate program, planning a trip to Puerto Rico with my bestie, planning out my new business, learning how to design a website, planning other trips, planning a wedding... 'cause oh yeah....

I GOT ENGAGED!

Yay!

Sam and I are super excited, but really busy planning a destination wedding in less than 6 months. If you guys have any tips or words of advice, I'd love to hear them!

But for now, back to the muffins!

This recipe was a result of one of those oh-so-wonderful times when you pull things from your refrigerator and pantry and throw them together in the hope that it turns into something delicious...and then it does. I get so excited when that happens! I could go on and on about how wonderful these muffins taste and how the zestiness (totally a word) of the oranges and the tartness of the cranberries are the perfect way to invigorate your taste buds first thing in the morning, but I'm not.

 They're good. Just trust me.

Vegan Cranberry Orange Muffins

Adapted from this recipe.

• 1 tablespoon flax seed + 3 tablespoons warm water
• 1/2 cup unrefined coconut oil, melted
• 1 orange, juiced and zested
• 1 tablespoon apple cider vinegar
• 2 2/3 cup whole spelt flour
• 3/4 cup pure cane sugar
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• 1 1/3 cup unsweetened almond milk
• 3/4 cup fresh cranberries, sliced

Makes 12 muffins.
Preheat oven to 375 degrees. Grease muffin tin with coconut oil or line with muffin liners and set aside. In a small bowl combine flax seeds with water and set aside. In a large bowl, combine coconut oil, orange juice and zest, flax seed mix and apple cider vinegar. In a separate bowl, combine flour, sugar, salt and baking powder. Add the dry mix to the wet and stir slightly. Add in the almond milk and stir til just combined, be careful not to over mix. Fold in the cranberries. Spoon the batter into the muffin tins so that they are each 3/4 of the way full or the batter is dispersed evenly. Place muffin tin in the oven and bake for approximately 25 minutes or until a toothpick can be inserted into one of the muffins and removed cleanly. Allow to cool for at least 5 minutes before serving. Try not to eat them all. 

What do you do to help you stay focused and get things accomplished when you're busy?

Vanilla Cranberry Chia Jam (Vegan, Gluten Free)

My original plan for today was to make a bunch of recipes, photograph them and get them ready to blog throughout the week. This is how my plans always start; thought-out, organized, efficient... but then something always comes along and derails me. Ask anyone who knows me. I am the master of procrastination and side-trackery (yes, I just made up a word to describe how I get side-tracked so easily). Today what threw off my groove was how delicious this jam is. I mean, I expected it to be good, it's cranberries and vanilla and chia seeds for goodness sake! What I wasn't expecting is for it to be downright addictive. What else could be done besides drop everything and share the recipe right away?

Not only is this jam super delicious, it's also crazy easy to make. All you need is a food processor and five minutes of your time (besides the ingredients of course). You literally just throw all the ingredients into the food processor, press puree and let it do it's thing unless it's a smooth consistency. That's it!

Plus, it's healthy!

Cranberries are great sources of antioxidants, vitamin c, vitamin a, carotene, folate, potassium and manganese. Studies have shown that consuming berries have the potential to help protect against cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections. [source]

Chia seeds are full of antioxidants, fiber, protein, healthy fats like omega-3, iron, calcium, magnesium and because of their gelatinous quality, they help clean out your intestinal track of unwanted junk. If this jam doesn't sound like the best topping for toast I don't know what does. 

Vanilla Cranberry Chia Jam 

• 1 1/2 Cups Fresh, Organic Cranberries
• 3 Tablespoons Chia Seeds
• Seeds from 1 Vanilla Bean or 1 1/2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Pure Maple Syrup (or to taste)
• Dash of Cinnamon (optional)

Makes 1 Cup of Jam.

Place all the ingredients in a food processor and puree until a smooth consistency is reached. Serve on toast, mix into oatmeal, spread on a muffin... get creative! It's especially good paired with almond butter on toast! Store extra jam in the refrigerator in an airtight container.

I think I might make up a big batch, put it in some cute jars and give it out as holiday or hostess gifts! I mean people are probably going to get enough cookies, right?