So I went to a cooking class at enVie this past week, and it was so good guys. I'm not a vegan, or even a vegetarian, but I appreciate the lifestyles of both and they have a huge influence on what I chose to eat and cook. The enVie crew know how to do vegan, let me tell you. It's one of my favourite places to eat at in this city.

So the cooking class I took was Breads, Quickbreads, Crackers, Dips and Spreads. We learned how to make 11 or 12 different recipes taught by the sous chef Lauren. She was great, the food was great and if I could afford it in my life right now I would be going every week and buying a Vitamix stat. Some day...

We got a nice booklet of all the recipes we made to take home, including some bonuses that weren't demonstrated in class.
I decided to tackle the Carrot Spice Muffins. They turned out better than almost any other muffin I've made and tasted positively delicious. I made a few additions/minor changes to the original recipe but nothing to drastic. 

EnVie Carrot Spice Muffins
Makes 12

1 3/4 cup spelt flour
1/4 cup sugar
1 tbsp ground flax
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp ginger (freshly grated or ground)
pinch of ground cloves
1/2 tsp sea salt
1/3 cup maple syrup
1/3 cup apple sauce
1/2 cup dairy free milk + 1/2 tbsp  apple cider vinegar 
1/2 cup water
1 tsp vanilla
1 1/2 cup grated carrots
1/3 cup of walnuts
1/2 cup raisins (optional)

Streusel Topping

1/3 cup oats 
1 tbsp coconut oil, melted
1 1/2 tbsp brown sugar
1 tsp cinnamon

Preheat your oven to 400F and line your muffin tins.

First prepare your dairy-free buttermilk by combining your milk with apple cider vinegar. Stir and set aside for at least 10 minutes.

Next over low heat, melt your coconut oil and throw your oats, sugar and cinnamon in. Set aside.

Whisk together all of your wet ingredients in one bowl and your dry in another. Make a well in your dry ingredients and pour your wet in. Mix until just combined and then add your grated carrots, walnuts and raisins, and fold into mixture.

Fill up your muffin tins and top with as much streusel as you desire. Bake for 20 minutes or until toothpick comes out clean and tops are firm!

Eat 'em up!