These ‘muffins’ are a wheat free, guilt-free treat. They freeze well and contain amaranth – the ‘miracle grain’ of the Aztecs that is not actually a grain, but a seed that contains 15 to 18% highly absorbable protein and 25% more fibre than whole-wheat.
Amaranth is also rich in vitamin B2, B3, B5, B6 and folic acid, minerals such as manganese, magnesium, zinc and copper in addition to providing many important phytosterols – important superheroes needed for the fight against chronic degenerative diseases.
Amaranth is high in beneficial polyunsaturated fats, and is best stored in and airtight bag or container in the freezer of fridge to prevent the oils spoiling and going rancid.
- 1 punnet of raspberries or approx 24 frozen raspberries .
- 1/2 cup amaranth flakes (can substitute with rolled oats or quinoa flakes)
- 1 1/2 cups almond meal
- 1/4 cup desiccated coconut
- 1 tsp chia seeds
- 1 tsp baking powder
- 1 tsp pink himalayan salt
- 3 tbsp of maple syrup
- 2 tbsp olive oil
- 2 eggs
- 1/2 tsp vanilla extract
1/2 cup cocoa nibs (optional)
Preheat oven to 180oC.
In a mixing bowl, add almond meal, amaranth flakes, chia, coconut, salt & baking powder. Mix together.
Add wet ingredients – maple syrup, oil, vanilla and eggs. Stir well, until all mixed together. Fold in the cocoa nibs, if using.
Scrunch up a 8 x 8cm piece of baking paper and unfold it to fit into the insides of small sized muffin tin/cupcake tin. Repeat with remaining muffin holes. Alternately, you could use pre-made muffin wrappers.
Evenly spoon mixture into each tin and press it down lightly to form a nice shape in muffin tin (it should be level with top of muffin tin)- then top each with three raspberries.
Bake for 10 – 15 minutes or until a skewer comes out clean.