I am on a mission to dispel the myth plant-based food is only for blissed-out-birkenstock-wearing lentil-loving-yogis! 
I promise you can convince a moo-lover, tempeh is the new turkey and cashew cheese is the new camembert.

All my recipes are accessible, affordable, bursting with flavour, and don't require an industrial kitchen! 

Location: Byron Bay
Vocation: Chef & Cellist

Hi! I'm Tara-Lee

break the fast






Apple, Walnut & Zucchini Love Muffins

Break The Fast

If your moon rises in Libra and you can’t decide whether you want something sweet or savoury these muffins are made for you. The original recipe for these muffins is from Yogi Food Volume 1*, written by @plantstrongyogini Lia who was a fellow raw vegan chef at Purple Valley Ashtanga Yoga Retreat centre in Goa where I used to work. Spoiler alert I have slightly adapted this recipe to feed my cardamom addiction.

My fellow plant-based queens, Lia together with Sayuri @sayuri_healing_food and Susana @susanaprana.lab are entirely responsible for introducing me to the vibrant prana-buzzing world of raw plant-based food, thus changing my life’s purpose and direction. Big words but true. I will always be grateful for their culinary inspiration and dedication to making plant-based food sexy, tasty, radioactively healthy, not to mention raising awareness around the impact our food choices have on this rather big and beautiful blue dot we all call home, one ethical cardamom pod at a time.

Ladies, I bow to your sustainable apron strings.

Apple, Walnut & Zucchini Love Muffins

Makes 12. Takes 20 minutes plus 30 minutes baking time

1 cup jumbo oats (gluten-free)
1 cup organic spelt/self-raising flour (brown rice flour GF)
1/2 cup unrefined raw cane sugar
¼ cup walnuts (preferably toasted)
¼ cup golden jumbo raisins 
1 tsp baking powder (gluten-free if making GF muffins)
1.5 tsp ground cinnamon
1 tsp ground cardamom
1 cup grated zucchini, skin on but washed
1 organic red apple grated, skin on but washed
1 tsp Madagascan pure vanilla extract
¼ cup organic cold-pressed coconut oil, melted
1/2 cup coconut milk full-fat 

Preheat oven to 190c. In a large bowl whisk together flours, baking powder, nuts, raisins, sugar, and spices. Add in all wet ingredients including zucchini and apple and mix well. Lightly oil a muffin tin with coconut oil, and fill it with dough. Bake in the centre of the oven for 30 minutes or until a baking pin comes out clean. Leave to cool before taking out of the tin if you have the willpower.

Devour and share for breakfast, lunch, dinner, or dessert.

Click to leave a gluten-free breadcrumb below

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