Ok – everyone needs a treat sometimes. Today’s shearing morning tea! You can amp up the goodness in the humble muffin easily with a few upgrades I use different flours to increase the variety of fibres and nutrients to make up the original 1.5 cups of gluten free flour – they all behave a little differently so if you have questions around what to use comment below.
I love to add chia seed into the nuts before I grind them – always results in a beautiful moistness. I reduced the sugar and replaced it with a nutrient dense version like rapadura sugar. Choose raw organic honey. Replace milks with nut milk, yoghurts etc. Fermenting the fruit first reduces the sugar and carb content. This recipe is so beautiful for a delicious treat!
Dry mix 1/2 cup buckwheat flour, 1/2 cup chickpea flour, 1 heaped tbsp chia ground with 1/2 cup almonds – grind to a meal.
1/2 cup cacao
1/ 4 cup rapadura sugar
2 heaped teaspoons baking powder
Wet mix 1 cup mashed banana (or pumpkin/ sweet potato or cooked apple etc)
1 cup non dairy milk or yoghurt
1/2 cup honey/ maple syrup
2 large eggs
3 tablespoons olive oil
Combine the wet and dry mix gently. Add in nuts or a few dried fruits. Cook in a fan forced oven set at 180 for around 20/25 mins
When you press the top of the muffin and it bounces back up – it’s ready!
If you would like to check out kefir to get fermenting fruits and have questions please ask in the comments – if you would like to purchase some starter kefir, click on this link.