Beetroot and Blueberry Muffins
Dry Ingredients:
12 ounces almond flour
12 ounces gluten-free sprouted oats (grind them first)
2 ounces fiber
2 oz Sunwarrior protein
2 teaspoons ground Ceylon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
A pinch of salt
1/2 teaspoon ground cloves.
1 teaspoon grated ginger.
Zest of 2 LEMONS
8 oz blueberries
Wet Ingredients:
12 ounces of Grated Beet
12 oz of oats
2 tablespoons of chia seeds to 5 tablespoons of water let it soak for 10 minutes
2 tablespoons of ground flaxseed to 4 tablespoons of water let it soak for 10 minutes
Preparation: Let’s go step by step
Step Number 1
In a medium-sized container, let the chia seeds soak and likewise let the flax seeds soak (remember you have already ground them beforehand) for 10 minutes each.
Step Number 2
Grate a medium to large beet and measure 12 oz
Step Number 3
Prepare the oat milk
Here is the recipe:
Directly in a powerful blender, place
• 6oz of gluten-free sprouted oats
• 12 oz of carbonated water
• 3 dates
• 2 figs
• 2 tablespoons of hemp seeds
• 4 oz of walnuts
Once you have the 6 ingredients, start blending for about 4 minutes at high speed and that’s it, you now have the oat milk prepared.
Package the oat milk, you will very possibly have more than 12 oz of oat milk
Step Number 4
Add all the dry ingredients to a large container and mix them.
Step Number 5
You’re supposed to have packaged the oat milk. Now place 12 oz of oatmilk in a container and add the chia and flax seeds that have already been soaked in water beforehand and mix carefully.
Here you should have:
* all the dry ingredients with the oat milk already mixed with the chia seeds, and flaxseed soaked beforehand, the grated beetroot and the blueberries ready to incorporate everything into the same mold.
* Note: do not stir, incorporate and transfer directly to the muffin or sphere molds.
Be careful not to overmix the batter!
Bake :
Temperature of 325 F for 25 minutes
or until a knife inserted comes out clean.
