Almond Cherry Muffins

1 c. unsweetened almond milk
1 T. aCV
1 T. flax meal
3 T. water
1 C. chickpea flour (not PP compliant) sub out for another flour
1/2 c. brown rice flour (not pp complaint) sub out for another flour
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
1/2 c. cherries, pitted and cut in half plus extra for garnish
1/4 c. real maple syrup
1 t. vanilla
1 1/2 t. almond extract
1/4 c. coconut oil, melted
slivered or crushed almonds

preheat oven to 350.  line a muffin tin with 10 muffin liners
in a bowl combine almond milks and acv.  in a small glass bowl make flax egg, mix the flax meal and water together.  Set both the milk and flax egg aside. for 10 min.

in a bowl whisk together the flours, baking powder, baking soda and salt.  toss in the cherries and make sure they are coated with the flour. 

add the maple syrup, flax egg and vanilla and almond extract to the almond milk mix.

begin to combine the flour and cherry mix into the bowl of liquids a little at a time, stirring as you go.  do your best to not overstir to keep the cherries whole.  when the mix is combined pour in the coconut oil and give it another stir. 

Fill each muffin liner with 1/4 c. batter.  garnish top with a cherry half and some slivered or crushed almonds.  bake for 12 to 15 min. or until fork comes out clean.  cool and store in an airtight container for up to a few days.

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