05

What about the after-dinner conversation?

Gathering together to enjoy company and food are moments we treasure. That is why a good menu should culminate with one of our great traditions, the after-dinner meal.

Raw vegan chef, professional pastry chef, co-founder and CEO of the and CEO of the Aurea Cooking School; Lorena Salas pays homage to good eating with the perfect recipe so that our meetings never end.

Vegan and Gluten Free
Pumpkin and Ricotta Muffins

Lorena
Salas

Lorena Salas

Vegan    and Gluten Free
Pumpkin and Ricotta Muffins

Wet ingredients

  • - 250 g roasted pumpkin puree

  • - 80 g coconut sugar

  • - 80 g maple syrup

  • - 50 g EVOO

  • - Seeds from 1 vanilla pod

  • - 5 g (1 tbsp) pure vanilla extract

Dry ingredients

  • - 50 g (2 oz) roasted hazelnut flour

  • - 50 g (2 oz) gluten-free oat flour

  • - 50 g (2 oz) buckwheat flour

  • - 50 g (2 oz) white rice flour

  • - 20 g (0.7 oz) potato starch

  • - 7 g (1 tbsp) pink salt

  • - 6.60 g (1 tbsp) baking soda

  • - 4.60 g (1 tbsp) baking powder

  • - 4 g (1 + 1/2 c) ground Ceylon cinnamon

  • - 0.80 g (1/2 c) nutmeg

  • - 0.80 g (1/4 c) xanthan gum

  • - 0.50 g (1/4 c) clove powder

Flax gel

  • - 76 g (2.5 oz) homemade almond milk

  • - 16 g (0.5 oz) ground flax seeds

Curdled milk

  • - 120 g homemade almond milk

  • - 12 g apple cider vinegar

Preparation

#01

To prepare the flax gel; add almond milk and flax powder in a small bowl. Mix with a whisk to avoid lumps.

#02

Mix the rest of the almond milk with the apple cider vinegar and leave to stand until it sets.

#03

Add the roasted pumpkin puree and EVOO to a large bowl. Once mixed, add coconut sugar and maple syrup. Stir until smooth.

#04

Sift dry ingredients into a large bowl: oat flour, buckwheat flour, white rice flour, potato starch, baking powder, baking soda, xanthan gum, spices and salt.

#05

Add sifted almond flour and nutmeg to taste (optional) to the above mixture. Stir to mix all ingredients together.

#06

Add curdled milk and flax gel on top of the pumpkin mixture. Incorporate well and pour the mixture over the dry ingredients. Stir well.

#07

Spread the mixture into muffin tins. Bake the muffins in a preheated oven for 30-35 minutes.

#08

Remove the muffin tins from the oven and leave to cool for 5 minutes. Carefully unmould the muffins to prevent them from breaking and leave to cool.

Ingredients
for decoration

  • - Homemade almond ricotta by Lorena Salas

  • - Homemade Dulce de leche by Lorena Salas

  • - Kumquats

  • - Physalis

  • - Leaves for nasturtium, mint...

  • - Edible flowers

Preparation

  • #01
    Prepare a piping bag with almond ricotta and another with vegan dulce de leche. Decorate the surface of the muffins.
  • #02
    Add herbs and edible flowers to add colour to the final preparation. And finally, enjoy the delicious and fluffy vegan pumpkin muffins.
Gallery