It’s rainy today. Really, really rainy. I have lots of work I could be doing outside in the gardens, but I feel like this kind of rain gives me an excuse to stay inside, get caught up on blogging and reading, and try out a new recipe or two.

Food is growing on the property and it’s been fun to start adding home-grown goods to our meals. We’ve been adding wild stining nettles to our smoothies, mashed potatoes and home-brewed beer experiments for awhile now, but the past few days have given us a chance to harvest and eat some of our rhubarb and radishes too. 

On Saturday I made a rhubarb crumble and while outside taking care of the animals this morning, I harvested some more to try out a rhubarb muffin recipe. (I’m totally growing a new appreciation for the tanginess and tartness of rhubarb – sooo good!).

I did a google search for vegan rhubarb recipes since there are none in my vegan cookbooks. I came across a muffin recipe that I adjusted for the ingredients I had/ wanted to use. They turned out really well (I just gobbled up two of them). The rhubarb pieces add a really wonderful flavour and moisture to them. Here’s the recipe that resulted from my combined google search/ personal adjustments:

Combine:

1 1/2 C diced rhubarb pieces
2/3 C brown sugar
1 1/2 C spelt flour
1/3 C oil 
2/3 C apple sauce
1/3 C almond milk
1 tsp baking soda
1 1/2 tsp vanilla
1 tsp allspice
sprinkle of nutmeg

Pour into greased muffin tins. Bake for 30 mins at 350F. Makes 1 dozen.