| Sweet and warming, these muffins will satisfy your tummy without burdening digestion. The sour burst of cranberry and crunch of walnut add taste and texture. They feel light in your stomach in comparison to the heavy, dull sensation of a processed version. The high fibre content in this recipe will support healthy elimination and leave you feeling energetic and full all morning. Warming cinnamon, cardamom and ginger will stimulate digestive strength and burn digestive toxins. |
| Ingredients |
| 1/2 c MAPLE SYRUP |
| 1/4 c WALNUTS |
| 1 tbsp BUTTER (UNSALTED) |
| 3 whole EGGS |
| 1 tbsp BAKING SODA |
| 2 tsp CARDAMOM |
| 2 oz CRANBERRY |
| 1 tsp CINNAMON |
| 1 tsp BAKING POWDER |
| 1 c TAPIOCA |
| 1 tsp GINGER (DRIED) |
| 1 c BUCKWHEAT |
| 1/2 c ALMOND MILK |
| 1/2 c APPLE |
| 1/2 c RICE BRAN |
| Instructions |
| Ingredient Notes: |
| Use tapioca and buckwheat flour |
| Use applesauce in place of cooked apples |
| Use stablizied rice bran |
| 1. Preheat oven to 350F. Prepare 12-16 muffin cups by gently greasing with butter. |
| 2. In a large bowl, combine buckwheat flour, tapioca flour, rice bran, baking powder, baking soda, ginger, cinnamon and cardamom (dry ingredients). |
| 3. In another bowl, whisk almond milk, eggs, maple syrup, applesauce (wet ingredients). |
| 4. Add wet ingredients to dry ingredients and combine until smooth. Finally, add cranberries and walnuts. |
| 5. Neatly spoon mixture into muffin cups. Bake for 20 minutes or until a toothpick comes out clean (no batter). |
| 6. Let cool in tray for 10 minutes before serving. |
Anna Godfrey 