Living with endometriosis makes my life a bit complicated. As a person who loves cooking, I feel really lost in the kitchen right now. Not because I don’t want to cook anymore. It’s just because I need more and more recipes to explore.
I LOVE COOKING!
I can spend all day in the kitchen!
But when it comes to sweets I have to admit that I don’t like most of the vegan desserts.
The taste is strange. I can’t forget the smell of my grandma’s cakes or biscuits – made with eggs, sugar, milk, etc.
Endometriosis not just made me live in physical pain, but also destroyed my food orgasms.
Last Sunday I made for the first time Blueberry Cornbread Muffins from Jessica Murnane’s blog. Jessica is one of us. She is 1 in 10. Jessica was due a hysterectomy because of endometriosis, and in the last attempt, overhauled her diet and introduced plants into her dishes. The result: she didn’t need the hysterectomy and forgets she has endo!
I love her blog, especially for the sweets. With her blog, she introduces plant-based foods into our lifestyles, one meal at a time. I know how hard it is for us to make these changes, changing our diet. As I’ve mentioned before, sugar is one of the hardest things for me to reduce.
So when I found this recipe that is also super tasty and eco-friendly I fall in love with it.
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 flax egg (1 tablespoon ground flax meal + 3 tablespoons water)
- 1 cup cornmeal (I like medium grain)
- ½ cup almond meal
- ½ cup brown rice flour
- 2 teaspoons aluminum-free baking powder
- 1 teaspoon salt
- ¼ cup maple syrup
- 3 tablespoons olive or coconut oil
- 1 cup fresh blueberries
- Preheat your oven to 400 degrees. Line a muffin pan with 12 baking cups.
- In a small bowl, combine almond milk and apple cider vinegar. In another small bowl, make your flax egg by stirring together flax meal and water. Set both aside and let sit for at least 10 minutes.
- In a large bowl, mix cornmeal, flours, baking powder, and salt together. Add almond milk mixture, flax egg, and maple syrup the bowl. Stir to combine, but do not overstir. Add the olive oil and blueberries and stir again until combined.
- Use 1/4 cup of batter for each muffin tin. Bake for 20 minutes or until a fork or toothpick comes out clean. Let cool for 10-15 minutes before serving.
LIKE IT? PIN IT!