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POPSMoosewood Chocolate Cake The blogger says: For the icing, I used a homemade Carob-Date Spread with Rhum and Orange extract. I just soaked the dates (three or four cups) in warm water, drained them and puréed them in the food processor, adding a bit of Carob powder (Cacao is also great !) and the extracts, to taste. Couldn't be simpler and it's good for you :) That spread is also wonderful on toasts, for breakfast or on muffins, or by the spoonful (shhhh !)
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POPSBest Vegan Banana Muffins
Nutrition based on 10 servings, vegetable oil: 98cal, 3.1g fat, 0.6g saturated, 0mg cholesterol, 64mg sodium, 16.6g carbs, 1.4g fiber, 6g sugar, 1.6g protein Some comments: I liked them a lot -- they are very chewy from the oats, not cakey like banana bread or typical banana muffins These muffins are so good. I think I'm addicted, I can't stop eating them. I didn't have any vegan butter so I just used vegetable oil instead. I tried these once, and now they're a weekend ritual. The last time I made them I was out of sugar, so I used brown sugar... and I think it made them even better. And for a bit of a different flavor, try chopped peanuts. This is a great recipe. The oats adds a little crunch to it and is a twist to the traditional banana bread muffin. Next time I will use less sugar or even none as it tastes very sweet. I think just the banana adds enough sweetness. VEGANI: I like this recipe because it was a very simple process and turned out great. I only got 6 sm-med sized
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