Chia, Berry and Hazelnut Muffins (DF)
Makes 12 muffins
A seriously yummy dairy free muffin. I’m soooo happy coconut is in my/our life. I can digest it without any trouble at all. Same with spelt (in moderation). Experiment with your flavours here. Banana and Cacao Nibs; Mango, Coconut and Lime; Pear, Walnut and Orange Zest. Endless…
1 cup wholemeal or white spelt flour or a blend of both
1 cup desiccated, shredded or flaked coconut (or 2 cups freshly grated)
1/2 any nut meal (ground nuts) like hazelnut, almond, macadamia
1/2 -1 cup coconut palm sugar or rapadura (to taste)
1 tsp low allergy baking powder (from health food stores)
1 tbsp chia seeds, any colour or mixed
1 cup coconut milk or cream
1 organic egg, or add an extra tbsp of chia seeds
1 tbsp orange, lemon or lime zest, grated
1 tsp vanilla extract, good quality
2 cups berries, fresh or frozen
Method – Preheat your oven to 180 °C and line a 12 hole muffin tray with patty cases. In a large bowl combine all the dry ingedients together. Next mix in the egg and coconut cream and stir but with all muffins – don’t over mix. Fold though your berries then divide your lovely mixture into the muffin cases and bake for 20 minutes or cooked.
Note – if using frozen berries, deforest them a little before using. #janellapurcell #ChiaWeek
