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Categories:
unsweetened almond milk chia seeds almond meal flour baking powder baking soda ground turmeric maple syrup unsweetened apricot coconut oil lemon juice lemon zest salt
Viewed: 57 - Published at: 5 years agoIngredients
- 3/4 cup unsweetened almond milk
- 3 Tbs. chia seeds
- 1 cup almond meal
- 1 1/2 cups whole spelt flour
- 1 Tbs. baking powder
- 1/4 tsp. baking soda
- 18 tsp. ground turmeric
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened apricot nectar
- 1/4 cup melted coconut oil
- 1/4 cup lemon juice
- 3 Tbs. grated lemon zest (from 3 large lemons)
- 1/4 tsp. sea salt
- 3 small plums or large apricots, pitted and quartered
Method
- Preheat oven to 350F.
- Line cups of standard muffin pan with paper liners.
- Stir together almond milk and chia seeds in medium bowl.
- Set aside 10 minutes, or until thickened.
- Place almond meal in separate medium bowl, and sift in spelt flour, baking powder, baking soda, and turmeric; whisk to combine.
- Whisk maple syrup, apricot nectar, coconut oil, lemon juice, lemon zest, and sea salt into chia seed mixture.
- Pour into flour mixture; stir until batter
- is just combined.
- Scoop rounded 13 cup batter into each prepared muffin cup.
- Lightly press 1 plum quarter into center of each muffin.
- Bake 35 minutes, or until toothpick inserted in center of muffins comes out clean and edges are golden.
- Cool in pan 5 minutes, then transfer to wire rack to cool.
