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Blueberry Muffins with Lemon Blackberry Glaze

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Blueberry Muffins with Lemon Blackberry GlazeSeth Beck

These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

Recipe information

  • Yield

    Makes 6 muffins

Ingredients

Muffins

1 2/3 cups almond meal
1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)
1/4 teaspoon sea salt
2 tablespoons agave syrup
1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean
1 tablespoon liquid coconut oil
1/3 cup filtered water, as needed
1 1/2 cups fresh or frozen blueberries

Glaze

1/2 cup cashews, ground into a fine powder
2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)
2 tablespoons lemon juice (from about 1/2 lemon)
2 tablespoons agave syrup
1 tablespoon filtered water, as needed

Preparation

  1. Step 1

    To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.

    Step 2

    Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.

    Step 3

    To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.

    Step 4

    To serve, frost each muffin with the glaze.

    Step 5

    Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.

From Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Copyright © 2009 by Ani Phyo. Food photographs Copyright © 2009 by Seth Beck. Used by permission of Da Capo Press.
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