As always I will keep this part short and sweet, I don’t know about you but I always jump to the recipe !!! As my blog does not have this facility I will not bore you with my ramblings, so read if you wish, or just scroll down to the yummy recipe.

I have been a vegetarian pretty much, on and off since I was 14 years old, 40 years ago !!!! I know, I’m OLD !!! I have never deprived myself over the years, I have eaten meat, dairy and eggs, I have lived on dairy, beef and arable farms, I have seen from the inside what goes on, I have allowed my children to eat what they want and allowed them to make their own decisions. I have never not eaten meat due to any strong beliefs, its simple, I am just not that fussed about meat and I always feel healthier when not consuming it.

I have however struggled with not eating dairy, I love cheese, so my recent decision to go vegan has not been easy, but a necessary decision in light of recent ill health, I have been so run down and the fatigue is just too much !! I can’t say that I won’t stray from my path, but for now I am already feeling the huge changes in my body and this makes it all worth while.

It is also so much easier to do this now, 40 years ago there just wasn’t the access to the wonderful substitutes we have today, I actually prefer vegan milks, ice creams and yoghurts, but please vegan industry…. SORT OUT THE CHEESE!!! I will keep you up to date with how I get on and I hope to bring you many more exciting and tasty vegan recipes, hopefully I might even convince a few of you to give them a try 😉

Love Di 💋

Ingredients

1 cup unsweetened almond milk

1 teaspoon apple cider vinegar

1/4 cup + 2 tablespoons vegetable oil

1 teaspoon vanilla bean paste

1/2 cup + 2 tablespoons golden granulated sugar

2 cups plain flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

2 cups blueberries

Instructions

Preheat oven to 375F, 190C.

To the almond milk, add apple cider vinegar, give a little stir and set aside.

Into a large mixing bowl, add the vegetable oil (I only had Rapeseed Oil but it worked fine) and vanilla bean paste. Mix well.

Into a medium mixing bowl, add the golden granulated sugar (white works just as well) , plain flour, baking powder, baking soda, and sea salt. Mix well.

Gradually add sugar/flour mixture to oil/vanilla mixture. Stir well until combined.

Pour in the almond milk and stir until incorporated. Gently fold in blueberries. Don’t over mix your batter, a few lumps are fine, you don’t want to knock all the air out of the mixture as this will help your muffins to rise.

Into a prepared 12-muffin pan, spoon batter to fill each cup 3/4 full. Bake 25 minutes. I used regular muffin cases, but I felt the muffins were a little small. Next time I will use the fancy cases that bakeries use, make only 6 or double the batter and make really bigs ones. If you do this please check at the 25 minute mark that your muffins are baked through, you may have to increase the cooking time.

Allow to cool slightly before serving warm or room temperature.