Solar and mental reflections while LA Eco-village kids bake with the sun
To accommodate a wide variety of dietary preferences & needs I bake gluten free, vegan food for demonstrations. Here’s one of many that I have adopted from Rhian
I substituted mulberries in Rhian’s Blueberry Muffins
▢60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
▢200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
▢2 tablespoons lemon juice *
▢8 tablespoons maple syrup (or sub any other sweetener) ( i used 4 Tbsp)
▢1 teaspoon vanilla extract
▢150 g (1 ¼ cup) ground almonds (almond meal) **
▢150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
▢2 heaped teaspoons baking powder (ensure gluten-free if necessary)
▢¼ teaspoon bicarbonate of soda (baking soda)
▢100 g (1 cup) fresh blueberries ( i subtituted mulberries)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). I preheated sun oven for 1/2 hr.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil). (We melted it in sun oven)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry. (Mulberries were wetter than blueberries so no extra liquid was used).
Add the fresh blueberries (mulberries) and fold in gently, to make sure you don’t crush them. (Mulberries crush!)
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean. (about 90 min. in sun oven on clear, sunny, hot day).
Tastes best when fresh, but keeps covered in the fridge for up to a few days.