I was in the mood for some freshly baked muffins this morning. I didn't want anything sweet. I wanted something that would sit well in the tummy, and taste great with a cup of tea. These muffins fit the bill perfects. The raisins give a little sweetness, but the muffin itself has a yummy nutty and seedy taste to it. the texture is pleasing and moist, and the nutritional content is sky high. So far they've been given the thumbs up by a 1 year old, a 3 year old, and three adults.
ingredients:
1/4 cup extra virgin coconut oil
1 1/2 cups warm water
1 tbsp apple cider vinegar
2 tsp egg replacer + 1/2 cup water, combined
1 1/2 tsp sea salt
2 tsp ceylon cinnamon
2 tsp ground vanilla
a touch of black pepper
1/2 cup ground flax seed
1/4 cup whole chia seed
2 cups almond flour (JK gourmet)
1/2 tsp baking soda
1 cup kamut flour (finely ground kamut pastry flour for texture)
1/2 - 3/4 cup organic thompson raisins
directions:
preheat the oven to 345
1. pour the warm water over the coconut oil, allowing it to melt
2. add in the apple cider vinegar, sea sal,t and spices
3. when the water and coconut oil mixture has cooled down, stir in the egg replacer and water
4. add the flax seed and chia seed
5. stir in the almond flour
6. add the baking soda and stir well
7. fold in the kamut flour gently, stirring until just combined
8. add the raisins and fold in gently
9. scoop the thick batter into 24 prepared muffin cups
10. bake at 345 for 30 minutes
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