The manfriend and I have returned from our Australian adventures, and it’s back to the daily grind. I promise to post about Perth and Melbourne and Byron and Sydney over the next few weeks, but at the moment all I can think about is how home is truly where the heart is.
Home is cuddles with my dog and my favourite cafe down the street and my very own kitchen with every utensil and every spice located exactly where I want it. Home is old friends and walking the seawall and lazy afternoons guiltlessly reading on the couch.
Home is making vegan zucchini muffins on a Sunday morning, barefoot and wearing the manfriend’s t-shirt.
Zucchini Muffins (vegan)
one and a half cups whole wheat all purpose flour
one and a half cups all purpose flour
one teaspoon salt
two teaspoons baking powder
one tablespoon ground cinnamon
one and a half cups sugar
three tablespoons ground flax seeds
quarter cup almond milk
two teaspoons vanilla
two and a half cups shredded zucchini (I use the largest holes on my cheese grater)
two thirds cup raisins
two thirds cup walnuts
Preheat the oven to 350 degrees Fahrenheit.
Mix almond milk and flax seeds in a glass and set aside to gel.
Sift and whisk together all dry ingredients, including sugar. Make a well in the middle and add milk mixture and vanilla to the centre.
Stir until just barely incorporated. Fold in zucchini, raisins and walnuts.
Scoop into lined muffin tins (a loaf pan is also an option, it will just take longer to bake). Bake until a toothpick comes out clean; I fill mine pretty full so it takes about half an hour.