5-minute fluffy spelt muffins (no refined sugar)

These are SO EEEEEEEEEASY you could have em without even buying dinner first. It uses the method of weighing your egg and then applying this weight to your fat, flour and sugar.

Ingredients

Eggs  - however many you like, but weigh them and then use this same weight for your flour, sugar and veg oil. Work out the baking powder amount accordingly -  (appx. 1tsp per 110g spelt flour). 1 egg of appx 50g makes 6 medium muffins
Spelt flour
Coconut nectar
Honey (optional - use a little less coconut nectar and make up the weight with the honey - roughly 1 tbs per egg works well)
Veg oil
Splash o' milk
Baking powder
Flavoury bits (I used freeze dried raspberries but you could add cacao nibs, crushed nuts, raisins, choc drops, blueberries - the world is your muffin flavour)

1. Using a stick blender whiz your oil, eggs, honey and coconut nectar
2. Stir in spelt flour and baking powder; don't over mix - if it's looking a bit dry add some milk (you want an almost-runny batter)
3. Add your flavour bits
4. Divide into muffin cases and cook at 180C for 15-20 mins depending on size of yer muffin cases and stuff

Delish hot or cold

Fast-as-hell butternut squash and red lentil soup (vegan option)

Super smooth and sweet, belies the fact that you don't have to fry or roast anything first. I used full fatso cows milk but you can use whatever milk you jolly well fancy.

Ingredients
1/2 butternut squash diced small
1/2 cup red split lentils (rinsed)
Stick celery, thinly sliced
1 enormous carrot (or 2 smaller ones) diced small
3/4 cup frozen sweetcorn
Dash soya sauce
Splodge of milk of your choice
Heaped tbs nutritional yeast of you have it in your cupboard, otherwise, no worries mate

Method
Chuck everything bar the milk, nutritional yeast and sweetcorn into enough boiling water so its just about covered. Simmer hard for 20 minutes; add the sweetcorn for the last 5-8 minutes. Lob into a blender and whizz until smooth, at the end add a good guzzle of milk and then the nutritional yeast and whizz again for a sec. Taste and add more soya sauce as desired (oooh desire).

Easy vegan carrot and coriander soup

This is so simple it's almost rude:

Ingredients

1 onion, diced
1 tbs coconut oil
6 large carrots
half one of those little jelly veg stock pot things
Handful of fresh coriander

Method
1. Pop your coconut oil in a large saucepan on a medium-hot heat. Add onion and fry until soft and a tiny bit golden.

2. While your onion is doing its thang, peel and chop your carrots all small like.

3. Chuck the carrots in the pan with the onion, add enough water to cover, and then a little bit more, throw in your stock and give it all a good stir. Bring to the boil, cover and simmer until carrots are soft (20 mins ish).

4. Turn off heat, lob in your coriander, whizz everything with a stick blender until just as smooth as you like it.

5. Eat and rejoice.