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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

VEGAN Hazelnut Muffins

VEGAN Hazelnut Muffins

I don’t think I have been hounded for a recipe as much as this one after I made it over on instagram stories.Well, it’s finally here, a delicious fluffy muffin with minimal ingredients and all the taste. I made this recipe using innocent dairy free hazelnut as part of my work with them, opt for whichever nut drink you want here the toasted hazelnuts themselves give a really nice flavour to the muffin already. Enjoy these and don’t forget to tag me in your recreations over on instagram @naturalbornfeeder.

VEGAN Hazelnut Muffins

Ingredients
  • 200g oats
  • 120g roasted skinless hazlenuts
  • 3.5 tbsp cacao powder
  • 5 tbsp Maple syrup
  • 200ml innocent hazelnut drink or almond works here too
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 80g chocolate chips
  • pinch sea salt

Toppings

50g chocolate pieces

2 handfuls extra roasted hazelnuts broken up

 

Method
  1. Preheat oven to 180°C
  2. In a blender blitz the oats and hazelnuts into a thick flour consistency.
  3. Tip the “flours”into a medium sized mixing bowl.
  4. Add all the ingredients except the chocolate chips and mix into a smooth thick batter.
  5. Stir in the chocolate chips.
  6. Spoon approx. 3 tbsp of batter to each muffin case evening it out to fill 8 cases.
  7. Optional- Top with extras.
  8. Bake for 30 minutes- leave cool.
  9. Store in an airtight container for up to 6 days.

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