Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line a muffin pan.
Step 2
Whisk together
Ground Golden Flax Seeds (1/4 cup)
and
Water (1/2 cup)
. Set aside to gel.
Step 3
Add
Buckwheat Flour (1 cup)
,
Chia Seeds (1/4 cup)
,
Baking Powder (1 Tbsp)
,
Ground Cinnamon (1 Tbsp)
,
Ground Nutmeg (1/2 tsp)
, and
Salt (1/2 tsp)
in a bowl and mix thoroughly.
Step 4
In a seperate bowl, whisk together
Date Paste (1 1/2 cups)
,
Almond Butter (1/2 cup)
,
Vanilla Extract (1 tsp)
, and
Unsweetened Almond Milk (1/2 cup)
. Add flax mixture and mix thoroughly.
Step 5
Slowly add dry ingredients to the wet ingredients. When almost combined, fold in
Apples (1 tsp)
and mix until just incorporated.
Step 6
Scoop heaping 1/4 cup spoonfuls (I used a muffin scoop) into the prepared pan. Top with more diced apples and chia seeds, if desired.
Step 7
Bake for 30 minutes, or until toothpick inserted comes out clean.
Step 8
Let sit in the pan to cool for 5 minutes before moving to a cooling rack.
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