I’ve had the pleasure of partnering with realsourcefoods over the next few months with their new product water lentil superfood. I was quite intrigued when they approached me to try the product. I immediately said yes because I like brands thinking outside the box and this was something I had never seen before. They sent it on over, i tried it over the next week and absolutely loved it. It’s a cross between matcha and moringa powder to me. It smells and tastes similar and its delicious!
The best part about this product is the amino acid profile. you can get the full list on their website which i will link here. Also just for my followers if you’d like to try some they gave me a code for all of you to use. Use the code “therusticvegan” and you’ll save yourself 20% during checkout. I really hope you like the product as much as i do. If you have been following me long enough you know I don’t do very many of these paid collaborations where I’m pushing a product. So you know It’s not B.S. when you see something like this from me.
Oh wait, did i mention the powder turns baked goods green!! I can’t tell you how many times I’ve been unsuccessful in using morgina, matcha, spirulina in baked goods and it cooks the color out every single time. I only used ONE scoop of this powder not even expecting a green muffin and what do you know…it was a beautiful mint green! What a fantastic bonus haha. Enjoy !
Here is the incredible breakdown of the Amino acid profile
WHAT YOU WILL NEED:
2 cups flour of choice (I used bobs redmill gluten free 1-1)
1 cup plant milk (I used almond unsweetened)
3/4 dry sugar of choice (I used cane)
1/2 cup vegan butter (I used miyokos its the best ever)
1 tsp vanilla extract
1 vegan egg (I used bobs redmill gluten free egg replacer)
1/2 tsp peppermint extract
1 cup dairy free semi sweet chocolate chips
1 scoop of realsourcefoods water lentil superfood
1 tsp baking powder
1 tsp potato, arrowroot, or tapioca starch. whatever you have (also optional)
1. Preheat your oven for 350F
2. Mix your vegan egg first and set aside
3. Add all your dry ingredients into one bowl including chocolate chips and stir
4. pour your peppermint extract, vanilla extract, and plant milk into a cup and add to the dry mix
5. once your vegan egg has set, mix that into the dry as well
6. grease your cupcake/muffin tins and bake for 18 minutes. check at 18 minutes with a toothpick and if its clean, you’re good to go.