So forget my last post about the spring weather coming, this weekend the winter chill came right back. However, that was not stopping us, we went adventuring in downtown Toronto on Saturday. Emily (my best friend more like my sister) was delivering her presentation about her research, so Karen (pretty much my second mom) and I took advantage of this opportunity to go wandering downtown Toronto. We began at the St.Lawrence Market, I have never been so I was a little overwhelmed. However, what a great place it was, it had so much to offer, we spent three full hours there. I found a quaint little crepe place and devoured an apple, cinnamon and cheese crepe. Boy was it ever good!
We were on the hunt for organic vegetables, cheese, homemade hummus and roasted eggplant dip and we left with exactly all of that. This place would definitely be perfect if you lived in Toronto and wanted fresh meat, fish and cheese. The perfect place to get your basics and I will most certainly be back!
On our trip back we found the food trucks in Hamilton, I have never witnessed so many food trucks with so many options, from a grilled cheese truck to the soup bus. I found myself at the Greek food truck and left with chicken souvlaki on a pita.
This morning Emily and I were on the hunt to bake something, when I remembered that my friend Lauren made these Chocolate Avocado Quinoa Muffins so I followed the recipe on her blog, Make Something. She brought some of these muffins to class last week and I have been thinking about making them ever since.
There are so many good aspects about these muffins. The yummy chocolate banana taste, the moist consistency and finally how healthy they are for you. No word of a lie, the consistency is like a brownie, who could resist that? These muffins are gluten-free and vegan, because the flax egg is used instead of an actual egg.
I must admit I was very skeptical about the avocado in them at first but you cannot even taste it once it is mixed with the banana.
Chocolate Avocado Quinoa Muffins
1 1/2 cups whole wheat flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cooked quinoa
3/4-1 cup honey or maple syrup
1/2 cup unsweetened almond milk/soy milk
1 medium-sized ripe avocado
1 large, very ripe banana
2 tbsp coconut oil
1/2 cup chocolate chips (we used dark chocolate chips)
Flax Egg (1 tbsp ground flax seeds and 3 tbsp water)
Preheat the oven to 350 degrees.
Place 1 cup of uncooked quinoa into 2 cups of water, bring to a boil and then let simmer for 15-20 minutes.
Add a tablespoon of freshly ground flax seeds into a small bowl, then add 3 tbsp of water. Whisk thoroughly and let sit in the fridge for at least 15 or so minutes, until the consistency thickens. This is your vegan binder, a substitute for eggs.
Combine all the dry ingredients into a medium sized bowl and mix together.
Puree or mash by hand the avocado and banana. You can use a splash of almond milk to get it mixing, we didn’t need to do that however.
Once mashed, combine with the rest of the wet ingredients in a separate bowl.
Combine the thickened flax egg to the wet and mix all together. Then add the wet ingredients to the dry. Don’t over mix!
Then we cut up the parchment paper into little squares and placed them in the muffin tins and filled them up.
Bake for approximately 20-30 minutes, or until a toothpick comes out clean. The insides may seem a bit undercooked but that’s ok!!!
Makes approximately 12 muffins.