About the Recipe
These raw vegan muffins are a great tasty and satisfying treat.
800g of peeled chopped pumpkin
1.5 cups of ground almonds
1 cup of dried apricots
1 cup of dates
3 tsp of psyllium husk
2 tsp of cinnamon
1 tsp of nutmeg
Thumb of fresh ginger or a tsp of ginger powder
1 cup of soaked dates
1/4 cup of ground almonds
1 tsp of cinnamon
1/2 tsp of nutmeg
1/2 - 3/4 cups of water to blend
Step 1 Make the muffins by putting all of the ingredients into a high powered blender and blend until think a smooth of a simular consistancy to moist dough.
Step 2 Spoon the muffin dough into 8 large muffin cases.
Step 3 Place the muffins into a dehydrator on 110f for 15 hours.
Step 4 After 5 hours in the dehydrator cut the muffin cases off of the muffins and put them back into the dehydrator for another 10 hours.
Step 5 Make the syrup by putting all of the ingredients into a bullet blender and blend until smooth.
Step 6 Place the muffins onto serving plates, pour the syrup overvthe muffin, serve and enjoy.
For this recipe you will need a high powered blender, a bullet blender for making the syrup as there is not a large amount so it would be challenging to remove from a large deep blender.
For ths recipe you will also need a dehydrator.
For this recipe you will need 8 disposable dehydrator worthy but sturdy muffin cases, 2 inches wide and 1.5 inches tall that are able to be cut open a disposed of after use.