Sunday, my favourite day of the week. They’re usually spent relaxing, catching up with friends and baking, of course. My Sunday typically kicks off with a a cuddle from Duke and if I’m heading out that day I’ll go for a minimal makeup routine. It usually consists of 5-6 products, just enough to give me that simple, yet polished look. I usually throw on some jeans and a cute flowy top, pairing the outfit with some casual shoes.
If there is an outing it is surely to the farmer’s market! I always end up dragging whoever I’m with there too. The mixture of fresh vegetables and hand picked fruit are one of many of the things I buy when they’re on offer. My evening consists more of outlining what the upcoming week will look like and planning out any general goals. Eventually I’ll switch over to going through a favourite cookbook to mark down what recipes I would like to try out during the week.
Now let’s not forget the best part of Sunday: baking. This week the focus was on these gluten free, dairy free, sugar free and vegan Raspberry Breakfast Muffins. Highlight of my weekend by a mile. I’ve included the recipe below but if you’d like to see them in action you can watch my Sunday Routine video too for a little more of what I get up to!
Raspberry Breakfast Muffin Recipe
*Preheat oven to 190 degrees celsius.
*1/2 Cup Almond Milk
*4tbs Coconut Oil
*2 Flaxseed Eggs (1tbs Flaxseed + 4 tbs Water)
*1/3 Cup Maple Syrup
*1 Cup Buckwheat Flour
*1/2 Ground Almonds
*1/2 Cup Oats
*1/3 Cup Desiccated Coconut
*1tbs Baking Soda
*1 Small Bowl Chopped Rasberries
*Don’t forget that extra touch and top them with raspberries and desiccated coconut!
It’s pretty simple from there – add your ingredients into a bowl, mix, pour into the muffin cups and add a raspberry on top to decorate.
Bake for 20 minutes and enjoy the rest of your blissful Sunday!