Magic Muffins -- no nuts

To make amends for my nut-heavy ways, I am posting more nut-free concoctions. These tasty little muffins fit the bill. They gluten free, grain free, nut free, sugar free, and still manage to be whole food and very yummy. I've been playing with a combination of ground sesame seeds, dates, and vanilla that -- like some other select ingredients -- manage to be more than the sum of their parts. There is something extra that happens when these ingredients get together for a party. And all who bask in their reflected glow are popular and beautiful by association. No, wait. That was me at a party I crashed in university.  The great things about these muffins are they do taste really good, and they are chock full of  things that will give you trace nutrients as well as the macro-ones. I would highly recommend a food processor for making them, however. Or a coffee grinder, to grind up the seeds in small batches. You get the picture.

So, for those who are in grades chool, have nut allergies, or just really think nuts suck, give these a whirl ...

And if you were one of those really popular kids that the other kids basked in the reflected incandescence of, I might not want to hear about it.

Think of someone you love today.



ingredients:

1/4 cup extra virgin coconut oil
2 cups water
1 tbsp apple cider vinegar

1 cup shredded coconut
1/2 cup flax meal
1/4 cup chia seeds
1/4 cup ground sesame seeds
1 tsp sea salt
1 tbsp ground vanilla bean

1 cup ground pumpkin seeds

1 cup ground sunflower seeds

1 cup ground dates

1/2 tsp baking soda

4 eggs

directions:

preheat the oven to 345

1. in a food processor, process the pumpkin seeds and sunflower seeds to a fine grind

2. add the dates and process again

3. in a bowl, pour hot water over coconut oil to melt

4. add the apple cider vinegar

5. add the shredded coconut, flax meal and chia seeds

6. add the sea salt and vanilla bean

7. add the eggs, and mix well

8. add the mixture of ground dates and seeds and baking soda, and mix well

9. scoop into 24 prepared muffin cups and bake at 345 for 35 minutes