1C organic spelt flour
1C organic rye flour
1C cooked organic quinoa
1T baking powder
1t organic ground cinnamon
1t organic vanilla extract
1/2C organic maple syrup (grade B preferred)
1/3C organic coconut oil
1/3C spring water
1/2C shredded organic zucchini
1/4C organic blueberries
1/4C organic walnuts
1) Preheat the oven to 350 degrees F and prepare muffin pan (makes 6 to 8).
2) Combine flour, cinnamon, baking powder in one bowl. In a separate bowl mix the oil, maple syrup, vanilla and water together.
4) Add wet ingredients to dry ingredients and mix just until blended. The batter will be sticky with a thick texture.
5) Fold in the quinoa, zucchini, walnuts and blueberries carefully.
5) Bake for 25-30 minutes. Use tester. Muffins will be moist.
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