‘You’ll never guess’ muffins – grain, dairy and egg free
300g pumpkin sprinkled with cinnamon, cut into small pieces
100g chia seeds
100g raw almonds or meal
75g raw cashews
25g sunflower seeds
250ml nut milk or water
2tsp baking powder
120g rapadura sugar
120ml coconut oil
1tsp apple cider vinegar
1tsp vanilla extract or powder
Roast pumpkin at 180°C on a baking tray, until cooked through, approximately 30 minutes.
Allow to cool slightly.
Line a cake tin, muffin pans or loaf tin with baking paper.
Grind seeds and nuts to a crumbly flour in a food processor. Add all other ingredients and mix on medium until well combined.
Pour into cake tin and cook at 180°C until skewer in centre comes out clean – time will vary depending on size, muffins approximately 15 minutes, a round cake approximately 30 minutes.
Let firm for 10 minutes in tin, then pull out using the paper so it doesn’t break apart.
Firms as it cools.
Result will be moist, like a pudding.