New fresh delicious recipes, your way cometh

Well, after a protracted hiatus (due to work and study keeping us well-in-hand), we're back!

We're sorry for the length of the radio silence; but we promise to start bringing you fresh, vegan goodies once more.

World Vegan Day is coming up on Nov 1st, so we're planning to unleash a new feast then. There'll be an entree, main AND a dessert. Voting on the ingredients will open very soon, so keep stopping by here to look out for that.

To whet your appetites, we'll be posting pictures and/or recipes of some of the tongue tingling things that have been happening in our kitchen. Here's a recipe for some banana walnut muffins I made this morning - with only five key ingredients, what could be simpler?

Big vegan love to you all!

- The Vegan Apron


Banana Walnut Muffins

Great as a breakfast, mid-morning or afternoon snack, these banana muffins are dead-set certs in the "winning friends and influencing people" recipe stakes.


Ingredients

4 mashed, large, uber-gooey ripe bananas
1 cup of bashed up california walnuts
3/4 of a cup of raw sugar (a lot of refined sugar isn't vegan)
2 tablespoons of macadamia oil/vegetable oil
2 cups of organic whole-meal self raising flour (I reckon organic flour tastes better)

**optional - this will brown them slightly**
1 level tspn of bicarb
1 tblspn of apple cider vinegar

Method

This couldn't be easier! Combine mashed bananas with oil and sugar and mix well. Add flour and walnuts and give the whole lot a good stir. If adding the optional ingredients, do so at this stage.

Dollop out into about 12 muffin cases and bake in a pre-heated oven at 190 degrees celsius for 20- 25 minutes.

Try to wait for them to cool before eating. Hot walnuts HURT. Alternately, for the kamikaze eaters among us, spread with butter and go for it.