Green Apple & Fig "Porridge"

In the month of Ramadhan, I am always looking for nutritious GF foods for Suhur that will give me energy for the whole day when I'm fasting! I absolutely love this!

Ingredients:
-2 chopped green apples
-1 teaspoon finely diced ginger
-3/4 cup of soaked raw almonds (I soak them overnight or soak the almonds in boiling water for 20min)
-1 cup Chopped dried figs
-1/4 cup Lemon juice
-1/4 cup Hemp seed
-Sprinkle flax seed as desired

-Mix apples, figs, almonds, ginger and lemon juice in food processor.
-Sprinkle ground flax seed and hemp seed on top. Enjoy!

You can change this recipe as desired, so if you love figs, add more (or replace it with something else like dates) . If you hate flax seed, leave it out. It's flexible.

Why you should eat this for breakfast/ Suhur:
-Figs are a great source of dietary fiber and potassium. Studies have also shown that figs prevents macular degeneration (so helps maintain good vision)!

-Ginger prevents inflammation, can eliminate gastrointestinal distress and boosts immunity!

-Almonds help reduce your risk of heart disease and is full of healthy fats and vitamin E.

-Hemp seeds are high in phytonutrients,  zinc, calcium, phosphorus, magnesium and protein which will give you energy for the whole day!


*And the best part is that you can make a batch and keep it in the fridge for up to 5 days!


Adapted from: http://adinaniemerow.com/2012/06/13/boost-your-digestion-with-a-simple-breakfast/

Who knew Vegan Gluten-Free Cupcakes could taste so good?

Ingredients:

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 1 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/2 cup sorghum flour
• 1 teaspoon potato starch
• 1 teaspoon xantham gum
• 1 cup evaporated cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract

Icing:

1/2 cup Vegan butter

1-3 cup Icing sugar (depends on desired sweetness)

1/4 cup Natural peanut butter for drizzling

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. 

3. In a large bowl, Whisk together the flours, xantham gum, potato starch, sugar, baking powder, baking soda and salt. 

4. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.

5. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

6. For the frosting, sift the icing sugar, then mix the butter in a mixer. Slowly add in the icing sugar until desired sweetness is achieved. Decorate with natural peanut butter :)

7. Enjoy