soup + muffins

Ahh yes the fruits of our labor! The rain has given us a bit of a break and we went blueberry picking again.. The kids begged for some muffins.. I used an old recipe as a base, but made enough changes that I think I can call it mine now.. It was a bit salty for me but hubby said he didn't get that .. And well, Emma had to be cut off.. She LOVED them! This would be my first attempt at using Stevia - and man its awesome! So these are fat free and sugar free!! And delicious!

Julees Blue Berry muffines
Ingredients:
2 ripe banana's
1/2 tsp vanilla
1tble ground flaxseed + 3 tbl h2o
1tsp egg replacer + 1 tbl h2o
1/2 tsp stevia
3/4 cup whole wheat pastry flour
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp baking soda
1 cup blue berries
pre heat oven 350 grease or line muffin tins-- I made 9 small --maybe 6 goodsize ones..
in blender or food processor add banana's, flax seed, egg replacer and h20 blend well..
in a bowel mix dry ingredients, add wet and mix all together, fold in blue berries and voila.. Bake for about 20 - 25 mins


Our soup doesn't really photographic well.. so here is Eli at the table..
Awww mom - soup again? That's what I heard as the kids shuffled to the table.. The soup recipe came from La Dolce Vegan pg 121 Cindy o's " chicken" & rice soup for the soul.. I was quite intrigued by the recipe as my dear hubby requested a break from beans.. eekk.. No Seitan in the freezer, kids don't eat tofu - what's a gal to do? This recipe calls for 2 tbls gluten + 2 tbl h2o and ya just cook the darn stuff w/ the soup.. Yes it was that easy..Who knew? And guess what? It really was tasty.. And there were no left overs, so I must have done something right.. I cut up the little seitan bits into small chunks reminiscent of canned soup.. I think if I made it again I would use noodles in place of rice.. cuz, that's just the kind of gal I am..