Since moving out of the city, we’ve been discovering plants, weeds and trees amongst our property we hadn’t known we acquired. Luckily enough, one of our largest trees in one of our front gardens happens to be a Mulberry Bush.
My daughter and I have been picking these berries since last summer. An easy and nutritious snack while her baby brother naps.
As she grows older, she becomes more interested in helping me around the kitchen. As a mom who gravitates towards recipes that are fast, convenient and healthy, we decided to make an exclusive one for you.
Not only are these ingredients easy to source, the directions are simple enough to have your small child assist. If you happen not to have a mulberry bush conveniently planted on your lot, you can simply purchase them dried at your grocery store or substitute with any other similar berry- like raspberry!
Did I mention…they’re vegan?
1 Flax Egg
½ cup grinded maple flakes
2 cups of flour
1 ¼ cup mulberries
½ cup dark chocolate chips
2 tsp baking soda
¼ tsp salt
2/3 cup oat milk
¼ cup coconut oil
1 tsp vanilla
375 for 20 min.
Preheat oven to 375.
While oven is warming up, mix all dry ingredients until equally distributed in a bowl. While you’re mixing these ingredients together, have your child choose the darkest berries and place them in the measured 1 ¼ cup as directed.
In a separate bowl, mix all wet ingredients.
Combine dry and wet ingredients.
Line muffin tray with coconut oil. Rub the remaining on your hands- it’s a great, natural moisturizer.
Distribute batter evenly into muffin tray.
Place tray inside heated oven and cook for 20 minutes or until the muffin edges appear brown.
Allow muffins to cool before consuming.
In lieu of egg, here’s the recipe for a flax egg:
¼ cup of ground flax seed mixed with ¼ cup of room temperature water. Stir and allow it to sit until the mixture thickens.
To remove air bubbles from batter, place tea towel under the tray. Lightly tap the bottom of the tray against the counter to remove bubbles.