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Oat & Hemp Pumpkin Spice Muffins
Want a good-for-you, vegan, gluten-free, easy-to-make, festive and flavourful fall recipe to whip up this weekend?
These Oat & Hemp Pumpkin Spice Muffins from our Wellness Ambassador Amy Longard Nutrition might be just what you're looking for. Check out one of our 7 locations to find the majority of these ingredients in our bulk and baking sections.
? 2.5 cups, oat flour
? 2/3 – 3/4 cup, hemp hearts
? 2 teaspoon, baking powder
? 1 teaspoon, baking soda
? 1⁄4 teaspoon, sea salt
? 1 Tablespoon, pumpkin spice
? 1 cup, pumpkin purée (canned or homemade)
? 2 Tablespoon, coconut oil, melted
? 1⁄2 cup, pure maple syrup
? 3⁄4 cup, unsweetened non-dairy milk
? 1 1/2 teaspoon, pure vanilla extract
? 1/3 cup medjool or cooking dates, chopped into small pieces
? 1/4 cup, raw pumpkin seeds, for topping
For directions, head to www.amylongard.com/blog/pumpkin-spice-muffins
Happy baking, everyone! ??
Amy's Special Hummus
By: Amy Longard
One 15 ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice, about 1 large lemon
1/4 cup tahini
Half of a large garlic clove, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 to 1 teaspoon salt, depending on taste
3 tablespoons water, or more, if necessary
Dash of ground paprika for serving
In a food processor or high-powered blender, combine tahini and lemon juice. Mix for about 1 minute. Using a spatula, scrape sides and continue to mix for another 30 seconds, or until the texture is smooth and light.
Add the olive oil, garlic, cumin and the salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
Add half of the chickpeas and process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
Slowly add 3 tablespoons of water. Add more, if necessary, until desired consistency is reached. Enjoy with corn chips, raw veggies, in salads or on sandwiches.