EAT WELL: WITH LAURA SORENSON OF STONEFRUIT ESPRESSO + KITCHEN
With her beautiful blog exploring "what it means to live a whole life" and, most recently, the opening of Stonefruit Espresso + Kitchen, a farm-to-table conscious cafe in the heart of Brooklyn, Laura Sorenson is the embodiment of what it means to live each day by one's ideals and beliefs...and her vegan-friendly spiced apple and buckwheat muffins (recipe below)!
Our Spiced Apple Buckwheat Muffins fly off the tray first thing in the morning. Unlike many muffins, this recipe doesn’t use refined sugar, is gluten free, and can easily be made vegan (with coconut yogurt and flaxseed eggs). It’s actually packed with nutrients, and is simultaneously rich, satisfying, and delicious.
- 1 cup / 100 g almond flour
- 1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
- 2/3 cup / 75 g buckwheat flour
- 2 tbsp arrowroot (or potato starch)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp sea salt
- 160 ml / 2/3 cup plain unsweetened yogurt (or coconut yogurt)
- 80 ml / 1/3 cup coconut oil, butter, or olive oil
- 10 fresh soft dates, pitted
- 3 large eggs (or flaxseed eggs)
- 1/2 cup / 120 ml apple sauce, unsweetened
- 3 organic tart green apples
- Preheat the oven to 400°F
- Grease a muffin pan with oil or butter or line it with muffin tins
- Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl.
- Add eggs, yogurt, coconut oil/butter/olive oil, dates and apple sauce to the food processor or blender and mix until smooth. Transfer to the mixing bowl with the dry ingredients.
- Grate two of the apples and add them to the batter. Divide the batter into the muffin tins.
- Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon.
- Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier.
ABOUT LAURA SORENSON
Laura, based in New York, NY, is as much country-mouse as she is city-mouse. The idea of Stonefruit as a place to explore and share whole living and wellness began years ago, as she was working in education and retail for prominent luxury niche beauty brands. With the opening of Stonefruit Espresso + Kitchen in Brooklyn, New York, Laura is excited to move beyond the surface to embrace what makes her feel good when the makeup comes off. Find out more about her cafe and blog through this website, and join Laura on Instagram.