Things that warm the soul



  • 1 tsp of light olive oil (for cooking the onions and garlic)
  • 1/2 onion, diced
  • 1 garlic clove, crushed
  • 1 1/2 cup of brown rice flour
  • 2 tsp of baking powder
  • 6 ounces of unsweetened apple sauce (instead of oil)
  • 3 tsp of egg replacer mixed with 4 tbsp warm water
  • 1/4 cup of sun-dried tomatoes, chopped
  • 1/4 cup of black olives, pitted and chopped
  • 1 tsp each of rosemary, thyme and oregano
  • 1/2 cup of unsweetened non-dairy milk (I used cashew)
  • 2 tsp of apple cider vinegar
  • 1 tsp of baking soda
  • Sea salt and black pepper to taste

You’ll want to preheat your oven to 350 degrees fahrenheit and line muffin tin with liners. In a large bowl, mix together flour, baking powder, nutritional yeast, sun-dried tomatoes, olives, herbs and salt/pepper to taste. Then pour the milk and apple sauce into a small pan over medium-low heat and heat gently until it is warm. Remove from heat and let sit. In another small bowl, mix the apple cider vinegar with the baking soda. In another pan  you’ll want to cook the onions for 5-7 minutes and add the garlic for the last 2 remaining minutes. Add the wet ingredients with the dry and gently fold to combine (be careful not to over stir). img_0074Lastly, distribute the mixture into non-stick muffin cups and bake for 30 minutes. This makes approximately 8.





  • 1 1/2 ounces of spiced rum
  • 1 cup of non-dairy egg nog
  • Cinnamon and nutmeg to taste
  • Non-dairy whip topping (optional, we didn’t have any)

This makes ONE serving!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s