Pumpkin Bran Muffins

Who doesn’t LOVE homemade muffins!?!

I do.

Now if someone could just bring me some that would be fantastic! 🙂

So here I am in my new home trying to get my life back to its new normal. I have spent the last week and a half painting and moving. That’s right I said MOVING (who likes moving?…oh ya no one).  I am exhausted but content. Hopefully within this next week I will get back to doing what I do…sharing food ideas on Instagram (@figbasil) and creating new recipes with you all. I am looking forward to sharing some holiday sweets and appetizers in December.

Until then, my lovely friend Stacey has given me an amazingly delicious looking muffin recipe that she created just for my Fig and Basil readers. A huge thank you to Stacey for this!

Check it out and let me know how it turns out. Also go find Stacey’s blog at http://www.staceydeering.com

Have a great week! Emily

Stacey’s post:

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Anyone who has children knows that baking of some kind is almost a parental requirement, whether it’s a birthday cake, cookies or muffins. While some muffins can be loaded with sugar, refined oil and refined flour this recipe is the exact opposite. I try and find ways around refined ingredients without compromising taste.

This pumpkin bran muffin is dairy free, wheat free, gluten free and low fat. The quinoa and almond flour are high protein flours and loaded with oat bran, they are high in fiber. Oat bran is a soluble fiber which helps to clear the digestive system. The pumpkin puree adds a great nutritional boost, high in vitamin A and beta carotene.

Sweetened with pure maple syrup and molasses, unrefined sources, they are not overly sweet. I like to serve them with coconut butter, which is naturally sweet, and warm tea.


Pumpkin Bran Muffins

Vegan, Gluten Free, No Refined Sugar

Yield: 12 muffins

Author: Stacey Deering, RHN, staceydeering.com


1 cup oat bran (gluten free if required)

1/2 cup quinoa flour

1/2 cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon sea salt

3 tablespoons ground flaxseed

6 tablespoons warm water

3/4 cup pumpkin puree

2 tablespoons molasses

3/4 cup almond milk

3 tablespoons pure maple syrup

2 tablespoons coconut oil, warmed

1 teaspoon pure vanilla extract

1/2 cup raisins

pumpkin seeds for garnish


  1. Preheat the oven to 350 degrees F. Place paper muffin liners in a 12 hole muffin pan.
  2. Combine the oat bran, quinoa flour, almond flour, baking powder, baking soda, cinnamon and sea salt in a medium bowl.
  3. In a separate bowl, combine the ground flaxseed with warm water, stir and let sit for 5 minutes. Then add in the pumpkin puree, molasses, almond milk, maple syrup, coconut oil and vanilla.
  4. Stir the wet ingredients into the dry ingredients until mixed well. Stir in the raisins.
  5. Divide the batter equally into the prepared muffin pan and sprinkle pumpkin seeds on the top of each muffin.
  6. Bake for approximately 20 minutes.

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Hello everyone!

This week I was thrilled to be asked to contribute a vegan recipe to my friend, Stacey Deering’s amazing blog. Stacey is literally a SUPERWOMAN (no exaggeration) and when I grow up I want to be just like her 😉

Stacey is a Holistic Nutritionist, a Personal Trainer and frequently offers seminars and classes on how to live your best life.

To checkout my most recent recipe and to find out all the very cool things about Stacey, go to www.staceydeering.com


And in return Stacey has generously agreed to guest blog on my page very soon with one of her baking recipes (I know most of you wish I would throw in a little sugar every once in awhile ;))…so stayed tuned for that! 

Hope your week is going well.



Cauliflower Risotto

Change is a comin’

My reality right now is that I have a lot of balls in the air combined with ALOT of change happening. And for the most part I am okay with change and I am doing my best to embrace it. Not all change is bad and in fact, my life is a perfect example of difficult change and amazing change happening simultaneously. It’s all good!

Regardless of what’s going on in my life or your life, fuelling our body properly is an important part of being and feeling our best. And by best I mean feeling energized throughout the day, staying focused and never feeling deprived of food 🙂


So this week I am excited to share with you a recipe that tastes amazing and will leave you feeling full of energy…Cauliflower Risotto! Cauliflower is one of those “traditional” veggies that maybe you relate to bad veggie trays or perhaps you believe that in order to properly enjoy cooked cauliflower it needs to be covered in a cheese sauce. No way!

Cauliflower is an extremely versatile vegetable and there are tonnes of modern recipes popping up all over food blogs. It is rich in potassium, folic acid and vitamin C , is about 25% protein and is among the cancer-preventive cruciferous vegetables.


Pair this dish with something green to balance out its richness. I made it this week with a simple persimmon salad but it would also be fantastic with sautéed greens like kale or spinach.

Hope you are enjoying the first signs of winter. Because lets face it, regardless of whether or not you enjoy change, it will happen anyway 😉

Bye for now


Cauliflower Risotto

Serves 4

Prep time: 30 mins


3 lbs. cauliflower (about 1 large head)

1/4 cup Earth Balance or whichever butter substitute you use

1/4 cup bread crumbs, I used 4 slices of GF bread toasted and then pulsed in food processor

1 tbsp fresh thyme

1/4 cup finely chopped shallots

1 1/2 cups vegetable broth

3/4 cashew cream (1/2 cup raw cashew soaked for 30mins, drain & rinse, blend in blender with fresh water until you get the consistency you desire)

1/4 cup nutritional yeast

1 1/2 tsp white truffle oil (optional)

sea salt and pepper to taste

  • Trim core and cut leaves from cauliflower. break into chunks, then pulse in food processor until broken into tiny florets
  • In a large frying pan, melt 1 tbsp butter over med-high heat. Add breadcrumbs and cook, stirring until toasted, about 3 minutes. Add thyme leaves and toss to combine. Pour into small bowl. Wipe frying pan clean
  • Add remaining butter into pan along with cauliflower, shallots and vegetable broth. Cover and cook over high heat, stirring often until cauliflower is just tender, 5-7 minutes. Uncover and cook, stirring often until all liquid is absorbed, another 5-7 minutes
  • Stir in cashew cream and nutritional yeast and heat until boiling. Remove from heat and drizzle in truffle oil (if using). Season with sea salt and pepper
  • Serve in bowls and top with toasted bread crumbs

Halloween Hangover

Does anybody else wake up the day after Halloween and think “What did I just DO last night?” It quickly sets in that I willingly dressed my kids up in a ridiculous costume and encouraged them to fill there pillow case with as much candy as they could grab. All the while participating in the madness by stuffing handfuls of candy into my neighbours kids!!!…and there was NO alcohol involved in this scenario!

Today a friend reminded me of something that is an important issue especially the day after Halloween (and no I am not talking about how many mini chocolates bars I consumed!),  I am talking about  Red food dye.

I have blogged about this previously and so for some of you this might just be a reminder as well. And if this is the first time you are hearing about the dangers of our children consuming red food dye, then I am excited to be a part of your new awareness!

Here is a great article by Dr. Mercola on artificial food dyes;


For most of us at parents, this time of year is a tricky time to maneuver through. On the one hand it feels so amazing to watch our kids get all ramped up on the idea of collecting candy. The wonderment in their eyes is almost too much cuteness per square inch. However on the other hand, we cringe at the realization that there is now more junk food in our home in one night than the total amount that passes through in an entire YEAR! We set ourselves up and then suffer the consequences of experiencing the worst versions of our kids for the next few weeks.

And WHY?…oh ya,  because they are stuffed into an adorable animal suit with only a couple of chubby cheeks sticking out and they all of a sudden believe that you have single-handedly created this utopia where fairies bounce down our streets and adults toss Smarties out their front door 🙂

Okay so I am being a total bummer right now 😦 For the most part we make it through each year and our children are no worse for wear. But lets not kid ourselves, red food dye is no joke. It is detrimental to our children’s health and it should be avoided at all costs. I recently read this article in the Huffington Post about this very thing…


The most surprising part for me was the understanding that a few major candy manufacturers actually have an alternative to petroleum based red food dye in their products. Since red food dye is banned in Europe companies like Mars use natural food dyes for their European supply. What? Is it that simple. Why then are we not demanding the same treatment!?!

It only takes a few minutes to rummage through your Halloween candy and pick out the items that have this mood-altering, headache-making, hyperactivity-causing ingredient. And if you are not willing to remove the Skittles or M&Ms or Smarties then at least educate your kids to take out the red ones when then rip open the package…but seriously, blue food dye is not much better! Sorry if I have ruined your buzz 😦

I wish all you parents out there peace and patience during these difficult times 😉