By Holly Royce
Spring means a new season of delightful produce to get excited about!
Our friends at sustainable table have put together an easy to use seasonal produce guide. Click here for full guide.
Why is eating sustainably important?
Where fruit and vegetables come from, the way they are grown, how far the food items have travelled, and how they are stored and preserved or refrigerated – all are important elements in determining its carbon footprint.
Incredible as it may sound, what we eat and drink contributes to about one third of the CO2 pollution connected with our day-to-day living. We have the power to make positive choices when we shop that will affect food preparation, eating and what we can do with scraps and leftovers.
Enjoy my first seasonal recipe for spring – dairy-free mulberry and hazelnut muffins.
Thanks to gormandizewithus.blogspot.com.au
1 1/2 cups wholemeal flour
1 tsp baking powder
1/2 tsp bicarb soda
1/2 cup hazelnut meal
1/2 cup sugar
1 cup rice milk (or soy)
1 tsp vanilla extract
1/3 cup canola oil
1/3 cup hazelnut butter
1 cup fresh muesli
1. Preheat your oven to about 180 degrees C.
2. Put the flour, hazelnut meal, sugar, bicarb and baking powder in a bowl and mix well to combine.
3. Make a well in the centre and pour in the rice milk, canola oil, vanilla and hazelnut butter and mix well.
4. Trim the stems off the mulberries and wash them. You can chop them up a bit but I like to leave them whole so you get a big juice bit of mulberry.
5. Either grease a muffin tray well or cheat a bit and use cupcake liners (which I did – it’s just easier!). Fill the tray/liners almost to the top and then bake for 23 mins.
6. Remove from the oven when they are golden on top and transfer to a cooling rack.
Makes 12 muffins.
What Spring produce are you most excited about?
Don’t forget to head over to our website! We are daughters, mothers, sisters and grandmothers getting on with practical climate action to live better for us and the planet. Join the movement at www.1millionwomen.com.au