I have work tomorrow, so I made these tonight. I’m not sure if that was the best idea, though – Shea has eaten four already! Will there be any left for tomorrow…? Well, the harvest is all about bounty, so I guess I can always bake more lol. Happy Equinox, everyone!
- 1 flax egg (1 tablespoon of ground flax (also called linseed) mixed with 3 tablespoons of warm water and left for a few minutes to thicken)
- 250ml soya milk
- 2 tablespoons apple cider vinegar
- 240g wholewheat flour
- 150g sugar (coconut would be best, but I used cheap white, same as always)
- 2 1/2 teaspoons baking power
- 1/4 teaspoon bicarbonate of soda
- 80 ml light-tasting oil (I used sunflower)
- 2 peaches
- 3 big, fat tablespoons of raspberry jam (ideally St Dalfour; in reality, Sainsbury’s value brand)
Begin by mixing the ground flax into it’s 3 tablespoons of warm water, and then pour the apple cider vinegar into the soya milk and give it a stir. Leave both these mixes alone to thicken whilst you get on with the rest of the recipe.
Mix the flour, sugar, baking powder and bicarb together so that everything is evenly distributed.
Chop your peaches into little chunks and, if you have the kind of jam that is sort of jelly-like, give it a good stir to break it up.
Add the flax egg, curdled soya milk and oil to the dry mix, and stir into a batter. Try to mix it as little as possible so that you don’t over-work the gluten; get it just mixed, then stop.
Stir through the peach chunks, and then plonk in your 3 big tablespoons of jam. This is a time for abundance and generosity, remember – this is not a recipe for carefully measuring out flat tablespoons of jam! Vaguely kind of stir the jam through the mix to make a raspberry-ripple batter – the idea is to have fat jam ripples running through the batter, not to actually mix the jam into the batter.
Scoop your batter into cupcake moulds – I got 14 – and bake at Gas Mark 3/170C/325F for 45 -50 minutes, until risen and golden. You’ll know they’re done when a small knife or toothpick stuck into the centre of one of the muffins comes out clean.
Turn them out onto a rack to cool, and try to prevent your significant other from eating ALL of them before you have the chance to give any as offerings or take any to share at work lol.
These are sweet, cheerful and almost more suitable for Midsummer than the Autumn Equinox. Perhaps some mixed spice would have made them feel more autumnal? I just wanted them to be fruity and to feel a little indulgent, to remind us of the bounty of harvest time, and I think they do that (?). They’re at their best on the day that you bake them – they tend to collapse a bit if you leave them for too long. A great addition to these – and one that would take them from ‘a little indulgent’ to full-on ‘indulgent’ – would be some vegan white chocolate, melted and then poured over the top ❤
I also wanted to add that, if you’re not a fan of peach and raspberry, you could easily add different seasonal fruits to suit your tastes – in the UK, other possibilities would be apples (though I always associate them more with Samhain), bilberries, blackberries, damsons, elderberries, nectarines, pears, plumbs and redcurrants.
What do you think? Got a question? Have you tried it out? Let me know! I’m looking forward to hearing from you 🙂