Yield: 18

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup chopped walnuts
• 2 eggs replacements
• 2/3 cup soy milk
• 1/2 cup cooking oil
• 1 1/4 cups redcurrants

Directions:

1. Sift dry ingredients together.
2. Stir in chopped walnuts and set aside.
3. Combine egg replacements, soy milk, and cooking oil.
4. Add this to dry ingredients, stir.
5. Gently, add 1 cup of currants to the batter and mix, stir carefully so as to not break the currants.
6. Spoon into muffin cups, scatter the rest of the fresh currants over top.
7. Bake in 375 degree F (190 C) oven for 25 minutes, or until golden.

Notes:

Don’t put too many extra currants in the batter or else the muffins will fall apart, they need enough batter to hold together – the 1 1/4 cups is fine. The recipe works well in half also, it will make 6 very large muffins or 8 medium sized.

Inspired by www.hursts-berry.com

Serving Size: 4

Ingredients:

• 1 lb. red cabbage, thinly sliced
• 1 can spiced beets drained, sliced as matchsticks
• 1 cup walnut pieces
• 1/4 cup redcurrant berries
• 1/2 cup water
• 1 lemon, juiced
• 1/4 cup vinegar
• 2 tbs. brown sugar
• 1/2 cup red currant jelly
• 1/2 cup soy cream
• salt to taste
• freshly-ground black pepper to taste
• extra currants as garnish

Directions:

1. Combine cabbage and beets in a mixing or salad bowl.
2. Sprinkle the slaw salad with walnuts.
3. Bring the currants, water, lemon juice, vinegar and brown sugar to a simmer in a small pot.
4. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl.
5. Whisk in currant jelly and soy cream.
6. Pour dressing over the slaw salad.
7. Add the red currents
8. Toss salad to coat evenly with dressing.
9. Adjust seasonings with salt and pepper and serve garnished with additional currants.

Notes:

Adapted from Food down under