As part of the Tesco Orchard Programme, I was able to try 2 free Bioglan products, please see earlier posts and this Bioglan Chia + Flax caught my eye, and decided to use a coupon and bought this product for a less than normal selling price #triedforless
The Bioglan Chia + Flax is high in Omega3, serving have more a salmon and eggs, which is great when you don’t eat either of the those ( well currently while still following my vegan diet). The ingredients are only Chia seeds and milled golden flaxseed and its known to maintain healthy blood cholesterol and bones,natural plant based omega-3, vegan protein,high in fibre & calcium, natural source of vitamin C,100% natural and dairy, nut and gluten free.
These healthy yummy muffins are so moorish and you wouldn’t even know that they are actually good for you or even vegan muffins. The moisture from the berries add great texture. My daughter loved these muffins and we ended up making more after a few days.
100ml Coconut Milk
50g Light Brown Sugar
50g Plain Flour
2 Tbsp Bioglan Chia & Flax
1 Tsp Vanilla
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Vinegar
10g Dried Cranberries
In a bowl, add the coconut milk, oil and brown sugar. Whisk until pale and creamy.
Add vanilla, oats, baking powder, baking soda and flour and stir well.
Add Bioglan Chia + Flax to the batter mix.
Add vinegar and berries to the batter mix.
Give a good final mix
Immediately pour into muffin cakes and bake in the oven at 180c for 20 minutes.
Amazingly satisfying healthy muffins – enjoy!