Sunday, 10 July 2011
Blueberry Hippy Muffins
1 cup old fashioned oats
1 cup almond milk (or other vegan milk)
1 tbsp ground flax seed + 2 tbsp water
1 cup wheat flour
1/2 tsp baking soda
1 tsp baking powder
2 tbsp chia seeds
2 tbsp hemp seeds
1 tbsp ground flax seeds
1/2 tsp salt
1/3 cup sugar
1 tbsp agave syrup
1 tsp vanilla
1/3 cup chopped walnuts
1 1/3 cup blueberries (fresh or frozen)
Preheat oven to 400F.
Combine milk, vanilla, agave syrup and oats in a bowl, set aside for about 10 minutes, or until the oats have soaked up the liquid.
Mix 1 tbsp ground flax seed with 2 tbsp water and set aside for about 5 minutes or until it thickens.
Combine flour, chia seeds, hemp seeds, 1 tbsp dry, ground flax seeds, salt, sugar, baking soda, and baking powder. Mix well then add walnuts and oat mixture.
Once your batter is well mixed stir in blueberries
Spoon batter into lightly oiled or paper lined (paper muffin cups) muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.