Raw Blueberry Muffins

The dear family wanted me to make blueberry muffins today. I complied only to be lured in by the delightful smell these create. It got me thinking that there might be a raw blueberry muffin recipe out there that I could try. Well, I found one and boy did it make me happy. The folks at We Like It Raw really know how to whip things up. I didn’t have Brazil nuts on hand so I substituted sunflower seeds instead. Oh, and I would highly recommend using fresh blueberries because frozen blueberries have a hard skin and half of their flavor is lost somewhere in the freezing and dethawing process, but of course, use what you can get your hands on.

Blueberry Rawffins

  • 1 cup Brazil nuts, ground into flour
  • ½-2/3 cup almond meal leftover from making almond milk
  • ¼ cup golden flaxseed, finely ground
  • a few dashes of sea salt
  • ½ tsp. vanilla
  • 1 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
  • 1 cup frozen blueberries (yields ½ cup thawed berries)
  • streusel topping: a couple dates and a handful of nuts processed into a crumb
  • a few more drizzles of agave nectar

In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.

To view pictures and the original recipe, click here:

http://www.welikeitraw.com/rawfood/2008/04/do-you-know-the.html

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One response to this post.

  1. […] Tip: Use the almond pulp to make delicious treats such as this: Raw Blueberry Muffins […]

    Reply

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