Makes 12 average size muffins
o 1 cup walnut halves
o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 2 teaspoons ground cinnamon
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 1 cup of sorghum flour
o 8 seedless Medjool dates or 16 smaller dates
o 2 teaspoons vanilla extract
o 1 cup unsweetened applesauce
o 1 cup of wild frozen blueberries
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Place the walnuts on a cookie sheet. Put walnuts in the oven while it is warming to 375. Toast for 5 minutes or until they are fragrant.
3. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
4. Mix the flax seed and water. Let the mixture sit until it thickens slightly.
5. Pull out your food processor and put the chopping blade in.
6. When the nuts are toasted, add them to the food processor. Chop nuts until they are a consistency similar to sand. Pour into a mixing bowl.
7. (If using oat flour, skip this step.) Add the oats to the food processor. Process until they have the consistency of flour. Pour into a mixing bowl.
8. Add the cinnamon, baking soda, baking powder, and flour to the mixing bowl. Mix just a couple of seconds until ingredients incorporated.
9. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients.
9. Add 1/2 cup applesauce and process until the dates are fine.
10. Add the flax seed, milk, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Add the blueberries and mix with a spoon to spread evenly throughout batter.
12. Divide the dough evenly into the muffin tins. The muffins do not rise much so I over fill the cup with dough.
13. Cook 15-20 minutes until the top is firm.
14. Cool them on a wire rack.
10. Add the flax seed, milk, vanilla, and 1/2 cup applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Add the blueberries and mix with a spoon to spread evenly throughout batter.
12. Divide the dough evenly into the muffin tins. The muffins do not rise much so I over fill the cup with dough.
13. Cook 15-20 minutes until the top is firm.
14. Cool them on a wire rack.
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