The vegan apple muffins were made using a recipe from Rainbow Nourishments. These muffins are moist and sweet, and so delicious. We demolished them in one weekend! Anthea is my go-to for vegan baking; I’ve never had a fail following her recipes!
For lunch on Saturday I sauteed the cherry tomatoes in a pan with a little olive oil, and once they were soft, I mashed them lightly then spooned them onto some thick pieces of fresh sourdough. Topped off with feta, fresh basil from the garden, flaky salt and a drizzle of garlic-infused olive oil. I am drooling thinking about how good it was. It’s funny, I can make the most decadent meals, but often it’s the simplest ones that are most loved and requested to be made again.