GRAIN-FREE nutty-muffins recipe

Ingredients for about 10 muffins:

2-3 large eggs
4 handfuls of nuts {walnuts and pecans are best - other nuts, ideally, need to be soaked & dried & ground first}
1 handful of currants, raisins, sultanas or mixed fruit
1 handful of dates, adjust amount for sweetness
1/2 cup of melted fat {coconut or ordinary butter are ideal}

1 TSP bicarbonate soda
A pinch of salt
Some water/juice/liquid may be required


Optional: add cinnamon, vanilla, organic lemon grind or juice


Photo recipe:

Soaking nuts for several hours helps to get rid of anti-nutrients and activate nutrient release

Dry off soaked nuts

Blend the nuts

Add dates

Chop dates to required consistency

Mix the rest of ingredients

Add optional spices, seeds, vanilla or lemon grind

Mix together adding little water if too dry.

Fill the muffin cases and place into preheated oven to about 150C or gas mark 4.

Bake for about 15 minutes and check if ready.

LOW-grain or NO-grain cake and muffins

This cake can be made without flour

Ingredients per 1 person / 4 pieces:

1 large egg
2 handfuls of nuts {walnuts and pecans are best - other nuts, ideally, need to be soaked & dried & ground first
1 handful of currants, raisins, sultanas or other mixed, chopped dried fruit
4-5 TBSP melted fat {coconut butter or ordinary butter are ideal}

1/2 TSP bicarbonate soda
A pinch of salt
Some water/juice/liquid may be required if egg is too small or if flour is used

Optional:  3 TBS gluten-free flour
Optional: cinnamon, vanilla, organic lemon grind, nutmeg spice, seeds
For extra sweetness - try Xylitol, stevia, honey or just more dried fruit.

Walnuts/pecans are soft enough to be crushed by hand

Melt the butter and mix with egg to emulsify

 

Mix all the ingredients together

Adding flour is optional

Place into greased baking dish and bake in preheated oven at 150C for about 20 minutes.

You can use the same mixture for making muffins instead.

 

This cake had added poppy seeds