Makes: 10 servings
Suits: GF, DF, Nightshade free, Vegan
Preparation time: 20 min
Set time: 30 min
Ingredients:
- 240 mls Almond milk (or nut milk of choice)
- 300 gms Banana puree
- 80 gms Coconut oil, melted
- 60 gms Lime juice
- 1 tsp Apple Cider vinegar
- 130 gms Millet flour
- 80 gms Sultanas
- 70 gms Buckwheat flour
- 40 gms Coconut sugar
- 20 gms Tapioca flour
- 10 gms Chia seeds
- 1 tsp Bi-carb soda
- ½ tsp Salt
Method:
- Preheat oven at 190°c / 375°f
- Line a standard muffin tin with paper liners and set aside
- Soak sultanas in lime juice for 10 minutes, then strain out the sultanas, keeping the lime juice aside for later
- Mix almond milk and banana puree into a small bowl
- Add chia seeds to the milk and set aside for 10-15 minutes to thicken
- Sift the millet flour, buckwheat flour, tapioca flour and bi-carb soda into a medium bowl
- Whisk together the coconut oil, coconut sugar, lime juice, apple cider vinegar and salt into a separate bowl
- Add the chia seed and almond milk mixture and whisk to combine
- Add the flour mixture and the pre-soaked sultanas, stir until combined
- Spoon the batter into muffin cups and bake for 30 minutes
Santos Organics is proud to partner with Conscious Grounds Kitchen
This recipe was developed in collaboration with Conscious Grounds Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.
Recipe Contributors: Minari Inuzuka
Instagram: @consiousgroundkitchen / @moonlight_mina
