For all practical purposes, I am a vegan. However, I’m not a “religious vegan.”
I eat one wild ocean fish meal each week. When presented with egg or dairy in a restaurant or in a friend’s home, if there’s not much else to eat, I will nibble. (I will not touch any meat).
When I was in Paris last month, before I realized it, every salad arrived crowned with cheese. Rather than spend an hour picking out every piece of cheese, I pushed aside the major pieces and ate the rest.
On occasion I bake these banana nut muffins, which call for one egg. My daughter eats most of them, but I will eat one in the batch and enjoy it.
I’ve also made a vegan version, substituting egg with ground flaxseed, and that’s ok, too, just more dense.
1 cup whole spelt flour
1 cup oat flour
1 tablespoon baking powder
½ teaspoon salt 1 egg (or 2 Tablespoons ground flaxseed mixed with 2 Tablespoons of water and a bit less mylk)
¾ cup non-dairy mylk (almond, rice, etc.)
15 drops liquid stevia
2 Tablespoons brown rice syrup
1/8 cup canola oil
¾ cup mashed very ripe banana
1/2 cup chopped walnuts or pecans
What you do:
1. Preheat oven to 400 degrees.
2. Combine first 4 ingredients in a medium bowl.
3. Beat egg (if using) and add all remaining ingredients in another bowl, except for nuts.
4. Add liquids to flour mixture, mix gentle.
5. Fold in nuts.
6. Fill paper muffin cups in muffin tins or pour batter directly into non-stick muffin tins.
7. Place muffin tin in oven on top of a cookie sheet that’s turned upside down.
8. Bake for approximately 20 minutes or until tops are golden and toothpick comes out clean when inserted into the center of a muffin.
9. Enjoy with nut butter such as almond, cashew, peanut, or sunflower seed butter.