Pecan Muffins

Created by Amy Hinrichs
Makes 12 average size muffins

o 2 cups pecan halves
o 1/2 cup almond milk
o 2 teaspoons lemon juice
o 1 tablespoon ground flax seed
o 3 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons ground cinnamon
o 1/2 teaspoon all spice
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o 6 seedless Medjool dates or 12 smaller dates
o 2 teaspoons vanilla extract
o 1/2 cup pumpkin
o 1 cup unsweetened applesauce

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Place the pecans on a cookie sheet. Put pecans 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.
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 the 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. In the mixing bowl, add the cinnamon, all spice, baking soda, and baking powder. Mix until ingredients are 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.
10. Add the milk, flax seed, vanilla, pumpkin, and applesauce. Run the food processor until all the ingredients form a smooth mixture.
11. Divide the dough evenly into the muffin tins.
12. Cook 30 minutes until the top is firm.
13. Cool them on a wire rack.